November 2023 Letter
Stories from Los Angeles and a new recipe for hand-torn noodle soup! Plus photos & comments from readers!
Hammer time at Redondo beach, California!
My old friends and I went to our favorite restaurant, famous for steamed Dungeness crabs. It was delicious!
I had the opportunity to meet many of my readers during my trip to California. The moment I learned they were cooking my recipes, an instant connection formed. Isn't it fascinating? No introductions were necessary; we grew close in no time at all.
The day I visited Redondo Beach, I crossed paths with Maryanne and her husband, who were strolling by with their baby. She recognized me right away, despite my large floppy hat and sunglasses covering my eyes. She exclaimed, "Ah, Maangchi!" I was curious about her ability to spot me so easily!
Even though the meeting was brief, there was a genuine connection between us, fostered by our shared love for cooking. Can you see in the picture where she put her arm around my back? I didn’t realize it at the time. Yay, she loves me, yeah? : )
New recipe: Sujebi
Sujebi is a traditional Korean noodle soup featuring thin, flat, hand-torn pieces of dough cooked in a flavorful, bubbling broth. The noodles themselves are simple, made from just flour, water, salt, and a touch of oil. When cooked, they become soft with a pleasant chewiness. This soup holds a special place in the hearts of many Koreans as a comforting, long-standing favorite.
As kids, we often had the opportunity to help tear the noodles. If you decide to make this dish with your children, be sure to involve them; it's an experience they'll treasure forever!
Suggested recipe: Yukgaejang
As the weather cools down, I suggest preparing yukgaejang (spicy beef and vegetable soup) for yourself and your family. The spiciness of this dish will warm your body, while the combination of beef and an array of vegetables provides essential nutrition! Pair it with some rice, and you'll have a perfectly balanced and nourishing meal.
1 minute video: shrimp porridge
A large bowl of warm, savory, and soft shrimp porridge (saeu-juk: 새우죽) will also be a great weekend breakfast!
Michelle Brewer’s cheese buldak
Michelle said “I made your cheese buldak (fire chicken with cheese) for dinner last night for the first time. I subbed out the rice cakes for sweet potato, carrot, and cauliflower. Loved it, will make again.” It looks so good!
By the way, my cheese buldak was featured in the New York Times Cooking newsletter a week ago! YeeYa! : )
Fresh mochi in Little Tokyo
I bought these gorgeous mochi from the famous Japanese confectionery shop, Fugetsu-Do, in Little Tokyo, Los Angeles. The salesman proudly mentioned that the shop has been serving customers since 1903! It was bustling with customers, and the mochi I tried was incredibly soft, sweet, and simply melted in my mouth.
But I had conflicting emotions with every bite. On one hand, I absolutely loved the taste, but on the other, I couldn't help but be concerned about the significant sugar content. They were pretty sweet!
Kimchi Pancake made by missybee
Missybee's kimchi-jeon (kimchi pancake) came out exceptionally well! It was delightfully thin and not at all greasy. She said: “This was super quick and easy to throw together.”
Joyce filled many small jars with her homemade kimchi. I can easily picture the satisfaction she must feel, having those cute kimchi jars neatly arranged in her refrigerator.
Boy, was it delish japchae!
One of my readers made japchae and enthusiastically exclaimed, "Boy, was it delicious!" That heartfelt comment made my day and kept me smiling all day long!
Comments from my readers and viewers!
My readers and viewers always make me smile, inspire me, amaze me, and make me think. Here are some of their messages that I chose to share with you this month!
As my viewer watched me cook sujebi in my video, it brought back memories of her late grandmother. Food always has the ability to connect people and trigger fond memories, don't you think?
Oh how I miss my grandma who used to make this soup for the whole family on a cold day. She also used anchovy & kelp stock/broth. I can almost hear her voice ringing in my ears, calling my name to come & have dinner.
Don made kimchi stir-fried rice for 100 people! Why? Listen to him!
I served on the Korean DMZ almost 50 years ago (1975) and loved Korean food. But I never had Kimchi Fried Rice until about 5 years ago at a local food court. I learned to cook from Maangchi. I made Kimchi Fried Rice this weekend for 100 friends at a camping trip. Every single grain of rice was gone.
Sensoria’s kimchi stew moved her boy friend’s mind! Wha? Kimchi stew made them get married? : )
I have followed your instruction and my soup turned out great. My bf was soo happy and said we should get married
Do you recall in my twisted doughnuts (Kkwabaegi) video where I said I used to prepare kkwabaegi for my children when they were little? Having a large Tupperware container filled with kkwabaegi waiting for them when they returned from school always brought them immense joy. I was deeply moved by a comment from one of my viewers about her memory.
My mother used to make twisted donuts from your recipe and she loved it. Two years back she passed away. In her loving memory, I started to make these donuts every weekend.
My kkakdugi welcomed me back with open arms!
I prepared kkakdugi (cubed radish kimchi) shortly before my departure for Los Angeles, and every day I was away, I was thinking about returning to that kimchi. Sure enough, when I got home I found that it had fermented beautifully in the fridge!
I will see you next month on December 1st! Keep being happy and cozy with your delicious Korean cooking!