#maangchi

[gildedxpleasure]

i needed to find out how long to soak something, wound up on youtube & now i got it BAD for this lady

yes salad-ppang is here but you know what she's really serving

found out her name is Maangchi (Hammer) bc it was her old MMORPG username and she couldn't be arsed to think of a new one and my heart was lost forever

[pomonarose]

I made Maangchi's recipe for kkwabaegi and let me tell you. This is delicious joy in a little twisted donut. 🥲

[noisepartythumpingmusic]

I've long wanted to try making Kimchi-jiigae but it's been intimidating because I wanted to make sure I only got the most perfect Korean ingredients. However, I finally got over myself, did my best, got the ingredients that seemed as correct as possible, trusted my taste, and am now making something I'm really excited to eat. Obviously all love and gratitude to Maangchi, the most inspiring cooking teacher ever!

[khakilike]

Jeez, this fried rice looks good! It's always fun---and sometimes a little gross---to see how Chris approaches these challenges. (And it's so surprising to see where his blind spots are; how does he not know that Korean food needs sesame oil?!)

[grouchydairy]

I hosted a dinner with friends at my home and served a variety of side dishes. Can you guess what they are? Starting from the galbi (grilled marinated beef ribs) on the left and going clockwise, we had chwi-namul (aster scaber side dish), bellflower roots, seaweed salad with shrimp, grilled salmon, mungbean sprouts, and mungbean jelly. In the center, we had kimchi. All of these dishes are meant to be enjoyed as side dishes alongside a bowl of rice!

Maangchi / July 2023

[stillticksaway]

Pine nut porridge

Jatjuk 잣죽

Ingredients

Serves 2

½ cup short grain rice (aka sushi rice) soaked in cold water for 1 hour

¼ cup pine nuts, rinsed and drained

3 cups water

½ teaspoon kosher salt

2 large jujubes and several pine nuts for garnish (optional)

Directions

Drain the soaked rice and add it to your blender. Add the pine nuts and water. Blend for 1 to 2 minutes until smooth and milky.

Transfer it to a medium heavy pot on the stove. Turn on the heat to medium high heat.

Cook for about 5 minutes, stirring with a wooden spoon, until bubbles pop up and it gets thick.

Add the salt and keep stirring for about 1 minute, until the porridge gets thinner and semi-translucent.

Transfer it to a bowl and add the jujube garnish (if used) to the top of the porridge. Serve immediately, while it’s hot.

[ramyeonpng]

(via September 2023 Letter - Maangchi's letter)

Every month I look forward to seeing Maangchi’s newsletter

[outragedtortilla]

I live for maangchi's monthly newsletter tbh

[afewnovelideas]

My absolute favorite bread recipe! Thank you Maangchi!

[k-star-holic]

Mother lost and Game addicted a gold piece ... until Maangchi broke the monitor (like a gold piece)

[formlessprodigy]

6 Maangchi dishes for dinner

[cuppa-and-a-view]

i just discovered that my not-quite-sushi pretty well meets the definition of Korean gimbap! The filling isn't as exciting as these (just carrot and sugar snap peas) but it's the same idea. There are even sesame seeds in the rice, very close to sesame oil!

I hope it is ok that mine is square. I'm not very good at rolling so I use little rectangular boxes to mould it!

Bento time!

I am a lunchbox fiend. I love lunchboxes, I love packing lunchboxes, I love watching videos about packing lunchboxes, I haunt eBay looking for lunchbox accessories. I just love them.

Today's feast: not-quite-sushi with carrot and sugar snap peas; cheesy omelette; sweet chilli sauce; cashews; grapes and blueberries; apricot yoghurt and fancy choc chip cookies.

This is my motherhood win. I suck at housework, I'm not very organised, but I make a MEAN packed lunch.

[briarpatch-kids]

Me when I make the most tried and true Korean Grandma kimchi recipe on the internet: but what if I somehow do it wrong and it fails me?

Me when it does exactly what they said it was gonna do and turns into spicy crunchy kimchi that tastes good: :O

[borrelia]

makes me happy to cook for my mom when i visit :) partly bc she takes care of the cleanup teehee

[icouldhyperfixatehim]

another day another catastrophic cooking event, except now i've reached new lows and desecrated a maangchi recipe (maangchi i'm so sorry 😔). if anyone wanted to reblog and share their latest/biggest culinary whiff i would not be opposed to hearing that i'm not uniquely disastrous

[youngchronicpain]

My partner and I are hosting our regular dinner and a movie night with our friends this evening. We will be watching one of the last Ghibli movies we have in our marathon! I am excited about cooking for everyone but apprehensive about how much pain it will cause. (The homemade maple cold brew iced coffee I am currently chugging probably isn't helping with my anxiety.)

I am making beef bulgogi and pajeon (my favorite Korean street food!! here is me eating it in South Korea in 2018).

[Image Description: A white woman with bleached blond curly hair with brown roots sits in a powerchair in the middle of the street in Seoul with a plate of freshly made pajeon (a savory green onion pancake), the woman who runs the cart is crouching behind her and lifting a large metal pot.]

My partner is also making fried tofu in a gochujang sauce. We are serving it with white rice, broccoli, kimchi, and assorted homemade pickles. (Including pickled red onion, cowboy candy, and habanero garlic dill pickles.)

It is a lot of food to make. But I made the marinade last night and put the meat in already. (And we have a bag of dumplings in the freezer in case I run out of energy/ability and can't make everything I would like.)

My partner also got my favorite ice cream from the Asian market and frozen sesame balls that can be warmed in the air fryer really easily for our dessert.

I need to get to work. But my brain is telling me that there is too much pain in my brain already and I shouldn't push it.

I'll do my best to do the things I want to do without overdoing it.

(At least I'll be able to use my full-size chair to cook. That will save me a lot of spoons.)