November 2024 letter
My new series sharing the stories of my life, filmed in Korea and edited in a documentary style. Enjoy the first episode of cooking for my loved ones!
Knock knock! : ) How have you been doing?
I'm doing good, too.
A few days ago, I heard that the autumn leaves were at their peak in the southern part of Central Park, so I went there and took a look around. It was wonderful! I love the leaves but I also love the smells and the air… The weather was a bit chilly, and it was great to feel the autumn atmosphere. We have a lot of unusual warm weather in NYC these days, so it was nice to feel the fall for an afternoon!
1st episode of Real Korean Cooking Stories!
This video is the first episode from footage I filmed during my 2015 trip to Korea. In this video series, you'll see me cooking for - and eating with - my loved ones all over Korea. I’ve visited Korea since 2015, but that 2015 trip holds a special place in my heart. After publishing my first cookbook Real Korean Cooking, I was eager to meet people and do things that I’d been wanting to do for a long time.
I decided to edit all these videos and release them for my book’s 10 year anniversary. The first episode is all about making a very special kimchi sweetened with ripe persimmon, made in a hotel room kitchen for my Seoul meetup.
I hope you like the video, more are coming!
My recommendation for cold weather! Oxtail soup
As the weather cools down, a big bowl of oxtail soup (sokkoritang in Korean) with rice and some radish kimchi is the perfect way to warm up your body and soul! This soup is meaty and the clear broth is actually very refreshing and not heavy. The clarity of the broth comes from a special method of preparing the oxtail, all explained in my recipe and video. You can easily find a package of oxtail at any Korean grocery store.
kkakdugi time!
You know how radishes harvested in late autumn taste delicious, right? They're crunchy, juicy, and sweet. I've been making and enjoying diced radish kimchi (kkakdugi) nonstop these days. If you go to a Korean market, look for radishes with smooth and firm skin. Then make some kkakdugi. It's so good these days! If Korean radish is not available, daikon or chayote will work well, too.
Short video: Steamed bread made with makgeolli
Need something fluffy to eat? Try makgeolli bread (called sulppang in Korean). Made by mixing beans and apple into the dough and steaming it, this bread is easy to make and mildly sweet, perfect as a snack or a simple lunch. Since the dough includes makgeolli (Korean rice liquor), it has a hint of wine aroma, but most of the alcohol evaporates during cooking, so it’s safe for children to enjoy. Here’s the more detailed video and the recipe.
Honey butter chicken
Hi3m1 in Germany made honey butter chicken! It looks so crunchy and sweet. She said, “I made this honey butter chicken for my mother and myself. I didn’t add the pumpkin seeds, but it still tasted divine! It felt like I was back at that food stall in Seoul, it was so good.” Check out the recipe here.
Messages from readers & viewers
You guys always inspire me, amaze me, make me smile and make me think. Here are some of your messages that I chose to share this month
Priyanka's kind comment on my 'Kimchi Made with Love' was very encouraging. Thanks a lot!
I love seeing you in action roaming Korea, Maangchi… This feels like I’m traveling with you.
It’s interesting to see that one of my viewers was surprised to see me adding persimmon to the kimchi paste! I never know what will surprise you! : )
This was special. Using the persimmons made it a whole new thing. Fresh kimchi is hard to find here in the eastern US. Those other dishes at the meetup looked interesting too.
Someone (who I think might be Korean) left a comment on my kalguksu recipe that really touched my heart. Making kalguksu (knife cut noodles from scratch) involves kneading the dough for a long time and carefully spreading, and slicing the noodles thinly with a knife, which can be quite a bit of work. That’s why it’s often made with the whole family pitching in together.
When I was little, my mom used to prepare kalguksu from time to time. She'd prepare the ingredients, the dough and my dad would help with the kneading as it required strength. My little brother would help with the rolling part as he thought it was fun, I did that as well (not due to fun but just to help).... This video brought me some beautiful memories of childhood. Thanks Maangchi 😀
I’m always happy to hear that you’re making dishes together with family or friends, as I can just imagine the laughter, excitement, and support behind the scenes. Paul made roll-ppang with his 10 year old child! WOO-hoo! : )
I just made them with my 10 year old. Fun & easy. Really flaky and soft on the inside, a bit crispy on the bottom... just like my mom's rolls. Will be making these EVERY WEEK! WOO-hoo!
I hope you enjoyed this month’s letter and found something delicious to make. Stay warm and cozy with your cooking and I’ll see you next month on December 1st!
This newsletter brings peace to my soul.
I’m interested in natural Korean medicinal food such as Baesuk. Do you think you might add some of these to your new writing?