Making Tteokpokki from Scratch

Here are some ingredient recipes if you would like to make tteokpokki from scratch:

The simplest recipe for making tteokbokki tteok from scratch

If you prefer sleek cylinders, you may shape your dough using cannoli 

or other tube molds and cut the dough to your desired length. 

Anchovy-Dashima Stock via cHow Divine

어묵 or Fish Cakes via 뽀미

For flat fish cakes, you may try slightly baking or frying the mixture after rolling it into a flat sheet to get a solid texture before cooking in tteokpokki sauce. 

Here are some additional recipes for making tteokbokki:

Two chefs present Goongjoong (Royal Court) and Spicy Tteokpokki 

with a little background information about tteok and the dishes presented

The Goongjoong Tteokpokki has beef, eggs, and assorted vegetables.

The spicy version has boiled eggs and fish cakes.

Kochujang Tteokpokki with Fish Cakes via KFoodAddict (written recipe)

Adding cheese for a fusion option

어묵꼬치 떡볶이 or Fish Cake Skewer Tteokpokki via theboni

간장 떡볶이 or Soy Sauce Tteokpokki via Akides82

For more tteokpokki recipes and a background on the dish, you may refer to the post Tteokpokki (Revised May 8, 2012).

Posted by tastingkorea

Tteokpokki

Tteokpokki (떡볶이) refers to little rice cakes sauteed in a kochujang (red pepper paste) or soy sauce-based sauce, or other kinds like seafood, jahpchae, beef, or fusion sauces like curry, cheese, jjajang (자장, black bean sauce), etc. The rice cakes, called 떡 ('tteok') in Korean, are shaped in the form of little cylinders the size of one's index finger, tteokpokki tteok, or much bigger in the form of jumbo rolls with the diameter of a quarter, garaetteok (가래떡). They can also take the form of ovalettes a few mm in thickness, tteokguek tteok, but this is not a traditional ingredient for tteokbokki. '볶이' means 'sautee' and thus tteokpokki refers to 'sauteed rice cakes'.

Topokki JJang 
an iPad app that features 

32 tteokpokki recipes

More tteokpokki recipes from Topokki Research Institute

Simple Rice Pasta in Soy Sauce (간장 떡볶이)

An excellent overview of several basic types of tteokpokki

Tteokpokki originated from the Korean royal court where it was referred to as '떡찜' ('Steamed Tteok'), '떡잡채' ('Tteok Jahpchae', sauteed tteok with assorted vegetables and beef), '떡전골' ('Tteok Jeongol', tteok hotpot), etc. (Assorted faculty and students from the Traditional Food Culture Dept. of Sookmyung University and its Korean Food Research Center). The royal version of tteokpokki, which we now know as 'Goongjoong Tteokpokki', was a special treat for royals. According to Sookmyung University, one version was made of white tteok, rib meat (sirloin), sesame oil, soy sauce, green onions, etc. according to the late 18th century cookbook 시의전서 (Nate 백과사전). Goongjoong Tteokpokki was the original form of tteokpokki as well as the first version of 간장 떡볶이 ('Gahnjang Tteokpokki', Soy Sauce Tteokpokki). 

The name '떡볶이' ('tteokpokki') was first featured in print in the 1942 cookbook "조선요리제법" ('Joseon Cooking Methods') (Sookmyung). The modern version of tteokpokki was established sometime after 1950 with Kochujang Tteokpokki (고추장 떡볶이) ("길거리 음식의 140억 투입 . . . 한식 세계화의 첨병으로", JoongAng Sunday, Suh Kyung-Ho). The exact timeline for the popular transition from soy sauce to kochujang tteokpokki is not clear, but this was the time when tteokpokki became a mainstream dish from the exclusive treat that it once was for the aristocrats and royalty (Suh). The noble class did not prepare tteokpokki in such a spicy manner, but used soy sauce as a flavor base. The introduction of kochujang was an adaptation made when tteokpokki became a mainstream dish. 

For a more extensive summary of how tteokpokki evolved, you may refer to the sources cited as well as these articles:

Royal or Gungjung Tteokpokki (궁중떡볶이) via Eating and Living

an excellent introduction to the history of tteokpokki 


A Brief Timeline of How Tteokpokki Evolved via Topokki Research Institute

The really cheap version of tteokpokki is made up of just sauce and rice cakes. But more standard variations include vegetables, beef, boiled eggs, fishcakes, and/or seafood. Ramen noodles may also be added as an additional treat, turning it into rappokki (라볶이). The key to making delicious tteokpokki is to use cakes that are freshly made of 100% rice in addition to using a delicious broth to flavor the sauce. Cakes that contain white flour do not taste as fresh or light as pure rice cakes. I prefer using ovalettes when rice cakes are called for in a recipe as they are thinner and lighter than the more commonly used cylinders. If you are marinading or thawing rice cakes, do not soak them too long or they will get too soft. I prefer to get the most most flavor per piece so use thinner versions of tteokpokki tteok. I add a seaweed and anchovy broth made of dashima (thick and flat dried kelp) to my tteokpokki sauce to give it a more savory flavor in addition to the carrots, squash, and beef that I use. Other broths may include seafood, beef, and/or vegetables, depending on the version of tteokpokki one is making. I prefer a slight sweetness to my tteokpokki sauce, so add additional sugar if necessary. 

An introduction to Royal Tteokpokki and a parody via Korean Food Festival
the most traditional version of tteokpokki





Royal or Gungjung Tteokpokki (궁중떡볶이)
via Institute of Korean Royal Cuisine





A modern take on the royal dish via Storycook124

궁중떡볶이 via Naver Kitchen (Korean)

Royal Tteokpokki adapted for the home cook

Spicy Stir-fried Rice Cakes (Tteokpokki) via Eating and Living

the most popular version of tteokpokki

해물떡볶이 ('Haemool Tteokpokki') or Seafood Tteokpokki via theboni
a popular variation on the spicy standard

해물떡볶이 via Naver Kitchen 

라볶이 or Rappokki via Seoul Taste

Tteokpokki with Ramen Noodles

라볶이 via 황금연못

잡채 떡볶이 or Jahpchae Tteokpokki via Samna




불고기 야채 떡볶이 or Bulgogi Vegetable Tteokpokki via Bravo My Life

카레 떡볶이 or Curry Tteokpokki via 아송
(카레 - curry, pronounced 'karae' in Korean)
Indian, Japanese, and Korean fusion dish



자장 떡볶이 or Jjajang Tteokpokki via Life is Cooking
Chinese Korean fusion dish




치즈 떡볶이 or Cheese Tteokpokki via theboni
American Korean fusion dish

Posted by tastingkorea

Korean Food is Home

Fried Tofu and Dumpling Hot Pot or 유부만두 전골 ('Yubu Mandu Jeongoel')
http://matzzang.net/431
via Matzzang

The main reason I love Korean food is that it is reminiscent of home to me. I was not exposed to great Korean fare until after college when I went to live in Korea and not truly until I took a great interest in the cooking. I grew up eating various kinds of food, but in my heart, Korean food has always provided a comfort that I could not find in some other cuisines no matter how familiar or delicious. Korean food is about family, connecting with others. This is evident in the custom of sharing a spread with others at the same table, eating from the same dishes of banchan (side dishes). Of course, one could say that sharing food with others in this manner is not completely sanitary and they would have a point. But the dining experience would be much different if people were to take what they wanted buffet style and focus on their individual plates. When people eat together, sharing the same dishes of banchan, there is a coming together, a sense of sharing and oneness. There is a Korean saying that food eaten alone is not delicious. Because food is a way to connect to others around you. When you make food with a true and loving heart, it does come out in the presentation and flavor of the dish whatever your cooking ability. 

Posted by tastingkorea

Why Do You Love Korean Food?

I know that I love Korean food because it reflects the culture I was partly raised in as well as the traditions of my family. Korean food is much more than something delicious to eat or beautiful to look at. It is sustenance for the body and soul. It is food for the heart. 

A while back, I came across an article in Danmee (단미), an online women's magazine published by The Chosun Ilbo, a major Korean daily. It is titled "Our Hansik, Food That We Can't Help But Love". 'Hansik' refers to traditional Korean food. 

Here is a translation of part of that article:

What I Think of Hansik. Korean Food to Me is . . . 

"Korean food is home meals. Because it is what my mom makes for me everyday."

 Kim Min-Kyung (student), 18

"Korean food is jeong (the Korean sense of deep emotional attachment). Because it tastes best when eaten surrounded by family."

 Jung Ji-Young (homemaker), 33

"Hansik is food to be shared."

 Goeng Sang-Yeon (office worker), 32

"Korean food is rice. Because without rice, the table cannot be set."

Kim Ho-Jin (office worker), 40

"Korean food is dwaenjang jjigae (bean paste stew). That is my favorite Korean dish."

 Kim Jeong-Jin (office worker), 40

"Korean food is analogue. Prepared without the true and proper spirit, it does not taste good."

 Shin Hye-Jin (food stylist), 29

"It is the aesthetics of waiting (the philosophical study of the beauty of waiting). When I hear Korean food, what comes to mind is kimchi, dwaenjang, gochujang (red pepper paste) . . . They are all foods made through waiting." 

Kim Ji-Yeon (grad student), 27

"Korean food is kimchi. Because it is the food I think of most when I am abroad."

Noh Jeong-Taek (student studying abroad), 30

"Korean food is the taste the comes from the skill of one's hands. Even if the ingredients are the same, the taste changes according to the person making it."

Kang Shin-Yune (business owner), 55

"Korean food is soul food. Because it comforts you when you are lonely or having a hard time."

 Kim Jeong-Eun (homemaker), 44

"Korean food is one's hometown. One can enjoy it cushily and comfortably like one's hometown." 

 Yune-Mie (Yeoseong Chosun reporter), 26

"Korean food is etiquette. Etiquette is necessary, of course, when picking up and laying down a spoon and chopsticks and also when eating."

 Ie Han-Kyung (homemaker), 53


Why do you love Korean food?

Posted by tastingkorea

Korean Food is Not Peasant Food, But Comfort Food

". . . there is a false perception that Corean cuisine is not “authentic” unless it is very cheap, rustic, very spicy, and served in a hole-in-the-wall somewhere in a Coreatown . . ."

Mickey Lee, "Martial Foodie’s Joy of Fine Dining Guide: WOO LAE OAK, 
the Finest Korean Restaurant in Washington, DC Area" (CultureMob)

I have heard Korean food referred to as a "peasant food" by some, but I would strongly disagree with this characterization. Sure, Korean food does have a lot of simple meals that are filling and made with accessible ingredients. But the term 'peasant food' implies that Korean food is mainly eaten or influenced by peasants and that the ingredients used are cheap and of lower quality. Korean cuisine is very resourceful in how it uses meats as well as the leftover curd from making tofu, etc., but being resourceful in using ingredients does not make something a peasant cuisine. Korean food uses most parts of chicken and beef--the flesh, bones, and innards as well as the blood of beef and pork.  The flesh and bones of pork is used as well. When cooking seafood, both the flesh and shell may be used. As for vegetables, grains, nuts, and fruits, they are generally peeled/hulled/shelled prior to cooking if there is a rough/hard skin or shell. Beans are cooked as a whole generally.

Kkori Gomttang (Korean Oxtail Soup) or 꼬리곰탕 via The Delicious Life

Kkori Gomttang or 꼬리곰탕 via 요안나의 행복이 팍팍

Jaengbahn Mahkguksu or 쟁반막국수 via Orihime Kitchen

Rough Buckwheat Noodles Served on a Platter

Of course, peasant dishes exist in the cuisine such as gomtang, which is beef soup made with bones, and makguksu, rough buckwheat noodles served in a sauce, which comes in many varieties (Chuncheon Makguksu Museum). But most Koreans are not farmers or farm laborers working the land and the ingredients used in Korean cooking may be accessible, but are not always cheap. The tenant farming system ended as a government policy in 1950 (Doopedia), which diminished the number of farmers in Korea. Rapid economic development also brought a decrease in the number of farmers with the opening of greater job opportunities. But even before then, the advent of modern farming techniques brought a gradual dwindling of the peasant lifestyle. There were discernible peasant communities during the late Joseon Dynasty (1392-1910), but this gradually became replaced by communities that engaged in modern farming practices. Traditional farmers still exist in Korea, but they are nowhere near as ubiquitous as farmers that rely on modern techniques. Even if one is a traditional farmer, unless one strongly adheres to the peasant lifestyle, retaining its traditional values and customs and practicing traditional ways of farming exclusively, it is very difficult to remain a peasant in today's society. Most traditional farmers today cannot be considered peasants as they engage in the social mores and technology around them outside of farming life. 

I really don't think one should judge the quality of an ingredient by its cost. Korean cooking focuses much more on high quality ingredients than the "lower grade" parts used in peasant food. There are peasant dishes made with "lower grade" cuts of meat such as oxtail and pig's feet as well as normally discarded animal parts such as innards and bones. But just because a cuisine uses components of a food that are normally discarded in other cultures does not make it a peasant cuisine. What each culture decides to consume is subjective and a matter of taste. Every food has its place. Just because a cut of meat is not tender and fatty does not make it of a lesser quality than meat that is. Tender and fatty cuts of meat may be prized in some meat-centric cuisines, but the Korean diet is not really a meat-centered one. There are many meat dishes in Korean cuisine, of course, but most Koreans do not make meat a large part of their diet for health, spiritual, and/or economic reasons. Some cuts of meat are good for roasting while others are good for making broths, etc. The texture and flavor of a cut is what determines its suitability for a certain style of cooking. So the question should be whether a cut of meat is suited for a particular cooking purpose and not whether it is tender or fatty. 


There is also a class connotation to the term 'peasant food' that I find offensive and don't really think applies to any ethnic cuisine as a whole. The term implies that the culture itself is one of peasantry and poverty, which is ridiculous when applied to industrialized countries where only a small portion of the population are farmers. 'Peasant food' is a term that is used too liberally by some to describe comfort food that is not high-end, but eaten mainly by the masses. Some people have a false notion that because a dish does not use complicated cooking techniques, it is not sophisticated. But sophistication lies in the refinement of the presentation and flavor of the final dish. Traditional Korean food is largely influenced by Korean royal court and Buddhist temple cuisine as well as the distinct characteristics of each region. It is based on the principle that food is medicine. Overprocessing food diminishes its nutritional content and is not always necessary to bring out the best flavor of a dish.  Korean food strives for a vibrance and purity in flavor that comes from using fresh ingredients seasoned to entice the palate, balancing the five tastes of sweet, sour, salty, spicy, and bitter for a savory flavor. I am aware that some people do not use the term "peasant food" with a dismissive connotation, but regardless, I still think it is a very limited way to characterize Korean cuisine. Most of the Korean restaurants overseas are family style/Korean bbq, so one can see the basis of this misunderstanding, but that does not excuse it.

Korean food is not peasant food, but comfort food. It is soothing to the soul. This quality emerges when Korean food is properly prepared with 정성 or 'jeongseong', a sincere and proper spirit. In Korean culture, food is a way to show hospitality, so great effort and consideration is given in preparing meals for guests. One should consider the health and well being as well as the palate of the eater when preparing his/her food. Korean food is meant to please the five senses of sight, sound, touch, taste, and smell. This is known as 오감만족 or  'ohgahm-mahnjoek', the satisfaction of the five senses. There is no formal term to denote 'comfort food' in Korean cuisine, but it is widely understood as a concept. The Korean culture can be a very sentimental one and many people do look fondly on the dishes that they grew up with made by their mother, grandmother, or neighborhood restaurants. When speaking about comfort food, the term is transliterated into Korean as  '컴포트 푸드' or can be translated as "그리운 옛맛 (Naver 영어사전)", 'the taste one yearns for from long ago'.

Posted by tastingkorea

Koreans Love to Mix It Up

Patbingsu or 팥빙수 via Maangchi

Seafood and Vegetables in Mustard Sauce or 양장피 잡채 via Migi's Kitchen

One distinct quality of Korean food is the number of dishes that involve mixing and stirring. You can see this in dishes like bibimbap (비빔밥, 'mixed rice'), bibim mandu (비빔만두, 'mixed dumplings'), and bibim guksu (비빔국수, 'mixed noodles') as well as deopbap (덮밥, 'covered rice') dishes and desserts like patbingsu. Korea is a food culture that loves to mix and stir things up. In fact, bibimbap was once called 골동반 (pronounced 'gohldoengbahn'), represented as 骨同飯 in hanja (Sino-Korean characters), containing the meaning 'to mix in a jumble' according to professor Choi Joon-Shik. The point of mixing it up is to meld the flavors of each ingredient so that the resulting dish brings out the combined and individual flavors of each ingredient (Choi). There is something about this fusion that manifests the collective psyche of Koreans in such a magnificent way. Each ingredient is added for the unique contribution it brings to the flavor of the dish, but then, all ingredients are combined to bring out the collective flavor of the whole (Choi), a wonderful mishmash of different textures and flavors. This fusion of diverse ingredients creates a dynamism that cannot be achieved by individual ingredients alone. It is this complexity of textures and flavors that creates the richness and depth that stimulate and tantalize the tastebuds. It is through this potpourri that one can see the rich and dynamic spirit of Korean people and culture, the sense of oneness or uri (우리, 'us') mentality that is characteristic of the people and the passion that can be seen in many Koreans, our movies, and our dramas. Koreans really love a deep and hearty flavor known as 고소한 맛 (pronounced 'gosohahn maht') and bibim dishes do an excellent job of bringing that out.

Here are some wonderful examples of the mixing that Korean dishes are known for:

Bibim Naengmyeon or 비빔냉면 via 무지개의 달콤한 세상

Bibim Mandu or 비빔만두 via Misty Yoon

Dolsot Bibimbap or 돌솥 비빔밥 via My Epikorean

Bibim Guksu or 비빔국수 via Beyond Kimchee

Bibim Guksu (and the many ways to prepare it) or 비빔국수

via One Fork, One Spoon

Bibimbap or 비빔밥 via Eating and Living

Nalchi Ahl and Hwe Over Rice or 날치알 생선회덮밥 via 햇살이

(Nalchi Ahl - 'flying fish roe' ; Hwe - 'raw fish')

Posted by tastingkorea

Pickling Vegetables in Korean Cuisine

Korean cuisine is notable for its mastery and use of pickling in a wide variety of foods, particularly vegetables. There are two ways to pickle a vegetable in Korean cuisine, depending on how well you want to ferment it. You may not want to ferment it at all, which means that you can prepare it quickly to eat right after. The resulting creation is known as geotjeori or 겉절이 (vegetables that are pickled right before eating).

Pickled Spring Cabbage or 봄동 겉절이 via 황금연못

Kimchi, on the other hand, requires fermentation, so it is important to soak it in brine until the vegetables soften to the desired texture. Beyond Kimchee has an excellent series of posts introducing the background and art of making authentic Korean kimchi (part 1, part 2, and part 3). I like my kimchi to taste fresh and crunchy, so I don't keep it around for too long. Once it has gotten to the point of staleness, it loses its appeal to me as a fresh dish. But once that happens, it can still be a delicious addition to fried dishes like kimchi bokkeumbap (김치 볶음밥, kimchi fried rice) or jeyuk bokkeum (제육볶음, kimchi pork saute). For best flavor, however, it is best to wait until the kimchi goes sour, turning into shin kimchi (신김치, sour kimchi). This also goes quite well in kimchi chigae (김치 찌개, kimchi stew). The tartier taste of shin kimchi makes for a kimchi chigae with a greater tang and deepness than that made with regular kimchi. Korean Food at Home has an excellent post on how to ripen and sour kimchi.

Kimchi or 김치 via Misty Yoon

Kimchi Bokkeumbap or 김치 볶음 밥 via Eating and Living

Kimchi Bokkeumbap (with egg) via My Korean Food

Jeyuk Bokkeum or 제육볶음 via Eating and Living

Kimchi Stew (with Pork) or 김치 찌개 via Top Chef Korea

Tuna Kimchi Stew or 참치 김치 찌개 (Korean) via Naver Kitchen

Tuna Kimchi Stew (English) via Migi's Kitchen

Posted by tastingkorea

Great Primers on Korean Food - Blogs

These blogs really help you understand the fundamentals of standard Korean recipes:

Trifood

1. Trifood is a great guide to understanding the basic ingredients and preparation of some common Korean dishes as well as how they are served.

2. Home Cooking Diary is a quick and simple guide to a wide range of standard Korean recipes. Written by Peter Park, a Korean American attorney, it provides a very easy-to-follow guide to preparing many common Korean foods.

3. Anna's Korean Kitchen Diary is written by Anna, a Korean American woman living in Baltimore, Maryland who sources recipes from her mother, Young, and sometimes, her aunts. Her user-friendly blog is a greater primer on the in's and out's of Korean cooking, telling you how to prepare and handle ingredients commonly used in Korean recipes.

4. Tasty Meals at Home is the collaboration of a Korean/Taiwanese couple. Although not strictly a Korean food blog, it does provide a good number of Korean recipes that are easy to make.

Posted by tastingkorea

Great Blogs to Teach You About the Culture/Background of Korean Food

Sure, it's great to have a variety of informational resources about Korean food. But reading about it from a blog really gives you a personal take, a personal connection to the food itself. That is why I have decided to include a list of English blogs that provide an excellent introduction to the culture/background of Korean food. Here they are:

1. One Fork, One Spoon focuses on the author's food travels in Mexico, Spain, and elsewhere, with a large focus on Korea and Korean food. Written by Grace, a Korean American living in Brooklyn, New York, there is an extensive coverage of the history and culture of Korean food. She writes about the origins and cultural background of many dishes with a sharp attention to detail and most importantly, covers the how's and why's of the tradition of Korean food.

2. Korean Food is a great blog written by a group of friends, two Korean and one Thai, who wanted to share the history and culture of Korean food. Like One Fork, One Spoon, it also provides a lot of coverage on the origins and traditions of Korean food with great attention to the ingredients used in Korean cooking.

Posted by tastingkorea

Korean Cooking Videos on Youtube!

There are some wonderful videos demonstrating the art of cooking Korean food on Youtube. Here are some great channels in English:

1) Maangchi has the best videos for cooking Korean food in regards to accessiblity and ease of follow-through. She holds your hand gently as she guides you in the kitchen.

2) Aeri's Kitchen is also user-friendly with her simple, step-by-step instructions. Her vibrant palate and fresh presentation will appeal to many viewers.

3) PS8 is an online collaboration between O'ngo Food Communications, a company specializing in Korean cooking classes and food tours, and several Korea bloggers. The youtube channel features videos by Jia Choi, a Korean food consultant and writer, as well as other food professionals from O'ngo. She clearly explains the background behind each dish as well as the why's of how it is cooked.

4) K-Food Addict is by Chloe Lim, a Korean woman living in Australia. She was inspired to blog after seeing her friends enjoy Korean food very much. Her videos feature a few recipes from the blog, presenting each dish in a clear and friendly manner.

5) 506knot's Kitchen features recipes from around the world, but their video for japchae is a gem. This Korean dish is presented in very thorough detail. I look forward to seeing more Korean recipes on their channel.

6) Phoebe's Cafe is the channel of Phoebe Chung, a Korean woman living in Hong Kong. It features recipes from all over as well as those from her English language blog on Korean cooking, Phoebe's Kitchen. Her videos provide a quick and easy visual guide to Korean cooking.

7) Korean Cuisine is a channel created by Anna Kim, an elegant Korean mother. She presents classic Korean dishes with a refined touch.

8) 86jomiri or 86조미리 ('seasoning' in Korean) focuses on the preparation of Korean ingredients with a high level of precision.

Posted by tastingkorea

Great Blogs to Introduce You to Korean Food

A great way to get your feet wet, or shall I say tongue ;), with Korean food is to read blogs written by Koreans who cook at home. Here are some great blogs to get you started on your journey with Korean food. They are ranked in order of ease/approachability for the beginner:

1) Bap Story - A really cute, step-by-step guide to homestyle Korean cooking by two LA-based Korean American women. Recipes are presented through pictures and text at every step. Very concise and straightforward explanations.

2) Take Thou Food is a blog that encompasses more than Korean food and dining, but the Korean articles are a good introduction for those new to Korean food. Sean, the blogger, was raised in Korea for at least part of his childhood and is now living in Athens, Georgia. He really explains the how and why of each dish as well as adding some of his personal experience on occasion.

3) Eating and Living: A Korean American Mom's Home Cooking is a blog written by a mother for her children as a way to pass down recipes. The author does a good job of explaining each recipe in a clear and concise manner while providing good background information. The recipes go beyond the standard fare of doenjang chigae and galbi that most non-Korean diners are familiar with. She has recipes for Korean-style shrimp salad with mustard dressing and Korean spicy stir-fried squid, etc. She shares a lot of interesting news about Korean food as well.

4) Migi's Kitchen is another site that offers a great intro to Korean food. The recipes do not usually require a lot of ingredients, but are presented elegantly.

5) Maangchi is the most famous Korean food blogger on the web. Her recipes are simple and very approachable for those new to Korean cuisine. Each recipe is accompanied by a video which shows Maangchi cooking the dish step-by-step. She offers a good array of Korean recipes as well as abundant resources for ingredients, classes, and information through her site. There is a forum as well that provides readers with the opportunity to share their own recipes as well as ask questions about Korean food and cooking in general.

Posted by tastingkorea