The results from the Chuseok gift exchange, plus recipes for makgeolli bread and perilla leaves jangtteok!
I love korean food
Today I cook twisted donuts My family and I love it I printed your recipe to keep. Thank you
I am attending the Korea festival in Los Angeles and staying in a hotel in Koreatown later this month, October. Do you have any suggestions on places to try in Koreatown Los Angeles or for attending the Korea festival? I will have two days to explore! Thank you.
Hi Maangchi! I wanted to correct your notes on the Makgeolli bread. Your (tasty-looking) recipe says the bread is steamed for 35 minutes. According to the USDA, cooking will never remove all of the alcohol. The easiest place to read about this is probably on Wikipedia (which refers to the original USDA research) https://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food
After 35 minutes of steaming. there will be about 35% of the original alcohol remaining. Those with either an abuse problem or other problems with alcohol should avoid this or any other recipe that includes alcohol.
I have perilla leave planted in my backyard but it’s not the kind of perilla that u have mine is purple color on the backside of it . Can I use it for perilla omelette too ?