I love your content- I've been following you for many years 😄 I picked wild garlic (ramps) last week and tried making kimchi... I think it came out really well but a bit too salty, but I didn't see any specific directions from anyone. If you ever make some, could you let us know how you do it? Thank you again for your writing!!
Dear Maangchi, I always look fwd to your newsletter, it's never too long or too short. I love how you keep up with the trends. I believe this is a nice way to keep in touch with you. Thank you for the effort you put into everything you do!
I would love to see you on a morning show like Good Morning America. Showing Americans how to cook Korean food very well, with your master level chef skills.
Oh, you must have nogari in Korea or at a Korean bar!
Nogari is dried young pollock, typically grilled and eaten with alcohol (soju or beer). It's torn into pieces and dipped in gochujang (Korean hot pepper paste).
I look forward to your newsletter/emails every month. Your recipes are incredible but I also love all the connections and community here—thank you for including us and bringing us together!🫶
I'm looking for a recipe for a dish I had in Inchon years ago. It was constructed as follows: A leaf of lettuce (I believe romaine); chilli paste on the leaf; maybe some raw garlic and/or sliced cucumber; then a strip of hot beef off the grill beef. You wrapped the leaf around everything and ate it like a burrito. Does anyone know what this is called? How do you make the paste and is there some kind of marinade for the beef. The combination of cold vegetables, chili, and hot beef was so good!
At around 10:43 in the video, you can see me placing grilled beef on a lettuce leaf, adding ssamjang, green onion salad, and garlic, then wrapping it all together and eating it.
I love your content- I've been following you for many years 😄 I picked wild garlic (ramps) last week and tried making kimchi... I think it came out really well but a bit too salty, but I didn't see any specific directions from anyone. If you ever make some, could you let us know how you do it? Thank you again for your writing!!
I missed seeing everyone's food pic. They always look so delicious.
Here you go. https://www.maangchi.com/photos
Really loved the video of you shopping in Korea! I look forward to watching the whole series!
Dear Maangchi, I always look fwd to your newsletter, it's never too long or too short. I love how you keep up with the trends. I believe this is a nice way to keep in touch with you. Thank you for the effort you put into everything you do!
I love reading your newsletters 🥰❤️
I would love to see you on a morning show like Good Morning America. Showing Americans how to cook Korean food very well, with your master level chef skills.
How can we make no ga ri?
Oh, you must have nogari in Korea or at a Korean bar!
Nogari is dried young pollock, typically grilled and eaten with alcohol (soju or beer). It's torn into pieces and dipped in gochujang (Korean hot pepper paste).
Gochujang: https://www.maangchi.com/ingredient/hot-pepper-paste-gochujang
I look forward to your newsletter/emails every month. Your recipes are incredible but I also love all the connections and community here—thank you for including us and bringing us together!🫶
Yay
love it
I'm looking for a recipe for a dish I had in Inchon years ago. It was constructed as follows: A leaf of lettuce (I believe romaine); chilli paste on the leaf; maybe some raw garlic and/or sliced cucumber; then a strip of hot beef off the grill beef. You wrapped the leaf around everything and ate it like a burrito. Does anyone know what this is called? How do you make the paste and is there some kind of marinade for the beef. The combination of cold vegetables, chili, and hot beef was so good!
Hi Andrew,
It's Korean style grilled beef and the recipe is here: https://www.maangchi.com/recipe/soegogi-gui
At around 10:43 in the video, you can see me placing grilled beef on a lettuce leaf, adding ssamjang, green onion salad, and garlic, then wrapping it all together and eating it.