August 2024 letter
A new soy milk recipe, along with some of your Korean cooking stories that I want to share!
I enjoyed this jjolmyeon so much! I bought at a food court in Los Angeles: spicy, chewy, sweet, and sour noodles. The Korean owner of the restaurant was so nice to me! “Oh, Maangchi is here, I’ve been watching your videos for a long time! I’m your big fan!”
Voila! Chewy, cold noodles mixed with a sweet and tangy spicy sauce and lots of fresh vegetables, every bite was delicious and fresh. I had never seen jjolmyeon with such generously-topped vegetables before! (Ok, I’m whispering now…) Do you think the owner added a little extra just for me, or is this their usual jjolmyeon for every customer? : ) Either way, you can make this at home, too. It’s a very good, refreshing, tasty summer dish. My recipe for jjolmyeon is here!
New recipe: Easy Soy Milk
I couldn't resist sharing this recipe with you because it's much easier than my previous soy milk recipe. I've named it Easy Soy Milk (Duyu in Korean).
Simply blend the soybeans, water, salt, and a few toasted sesame seeds, skins and all. Enjoy this nutritious soy milk every day to keep us all healthy! Let me know if you feel healthier, and we can celebrate together. : ) The recipe is here!
Make kimchi stir-fried rice!
Kimchi bokkeumbap is a favorite for my whole family! Whenever I suggest, 'How about kimchi bokkeumbap for lunch?' they always get excited. I can make it in just 10 minutes, and we all enjoy it together. If you have some fermented kimchi in the fridge, give it a try for your next meal. You’ll love it! Here's the recipe!
Kay’s pan-fried tofu with spicy sauce
Don’t you feel like picking one of these up with your chopsticks? Kay made Korean food for the first time and said this spicy, crispy tofu was a big success. If you have never made this banchan (Korean side dish) before, you should definitely try making it too. Once you make it, you'll keep making it. Why? Because it's delicious! : ) The recipe is here!
Soy milk noodle soup by Stephanie
How about cooling down with some refreshing soy milk noodles this hot summer? I like to enjoy my noodles in a big bowl full of broth, but one of my readers, Stephanie, served her soy milk noodles in a special way. Doesn't it look fancy and nice?
A nice meal with tiny crunchy anchovies
When I read Lemon's message on my website, it felt like I was at the Korean market with her. Let me read her message to you so you can feel it too. “I went to the Korean market last week and found really tiny dried anchovies on sale, so I finally made this dish with walnuts. So nutty and tasty, I can see why people like it with beer! I had some very nice lunches this week with both the anchovies and your eomuk-bokkeum this week.”
Check out my recipe for myeolchi-bokkeum here!
Stir-fried collard greens with doenjang
Collard greens are a new vegetable for me, I first tried them at a Texas-style BBQ here in New York City. This video is a one-minute edit of my recipe that uses collard greens to make a delicious Korean-style side dish! The full video and recipe is here on my website!
Messages & comments from readers & viewers
You guys always inspire me, amaze me, make me smile and make me think. Here are a few of your messages I chose to share this month.
One of my readers asked an important question: How can you keep freshly made rice cake fresh?
I left my rice cake out and it turned hard so how do I prevent it from turning hard? or is it only supposed to be eaten fresh
my answer:
To keep rice cakes soft and chewy, freeze them while they are still fresh. When you're ready to eat, take them out of the freezer and let them sit at room temperature. In 5 to 10 minutes, the rice cakes will become soft and chewy again.
Have you been making on of my recipes for so long that you can make it without even looking at the recipe? Do you get compliments on it from those around you?
Francis seems to have become an expert at making Korean honey butter chicken!
It’s been about 9 years since I first came across your video of how to make Korean fried chicken, and boy it did not disappoint. Now it’s 2024, this dish has been my signature specialty every time there are events we celebrate at home!
I've shared before that I used to make twisted doughnuts for my children when they were young. Nur told me that she used to make them for her grandmother while she was still alive. She posted a message thanking me for the recipe, recalling how much her grandmother enjoyed her kkwabaegi!
I believe that joyful moments shared with family over the food we make creates forever memories!
I used to make twisted donut using your recipe. I make donut for my late grandma and she really loved it. Thank you maangchi, I made a special moment with my grandma because of you!
That’s it for this month! I’ll see you next time on September 1st!
Even in the hot summer, I hope you and your family stay healthy with your delicious and nutritious meals!
Love all your recipes I’ve tried, Maangchi! Thank you xoxo
Im new in your page I like to subsribe in your page it seems your way of cooking easy to follow love so much korean side dishes kept inspiring us many thanks