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I just filled a big plate with Korean vegetable side dishes: radish namul, soybean sprouts, and stir fried mushrooms and snow peas. Do you already know what I’m going to make with these vegetables? Guess what it is! : )

Beef noodle soup with spicy chives!

Cinnamon rolls!
Let's make soft, fluffy cinnamon rolls filled with sweet nuts.
Full recipe on maangchi.com

Let's make soft, fluffy cinnamon rolls filled with sweet nuts and the warm aroma of cinnamon!

Bibim-guksu! https://www.maangchi.com/recipe/bibim-guksu
Cold, chewy noodles mixed with sour fermented kimchi, gochujang, and sesame oil! What made this one special was that I grated pear instead of using sugar. It gave the sauce a lovely sweetness and just the right texture. I may make a video for this dish this summer.

Hello everyone! Peaceful Sunday afternoon.

I’m making kongnamul kimchi soup. The familiar smell of anchovy broth is so comforting.

Soon I’ll enjoy a big bowl with warm rice.
Want to join me? Try my recipe! https://www.maangchi.com/recipe/kongnamul-kimchiguk

My new recipe is online! Broiled Whole Branzino! https://www.maangchi.com/recipe/broiled-whole-branzino

A lovely evening in SoHo at the New York premiere of The Forsytes. #FORSYTESPBS I watched the first episode and really enjoyed it.

After the screening there was a Q&A with the cast, and at the reception I had the chance to take a photo with Millie Gibson. She was so lovely!

Now I’m already looking forward to episode two.

My new video is online! Maeuntang, a Korean spicy and savory fish stew with a deep, warming broth and soft fish that almost melts in your mouth!

Today's my ojingeo-jeot (fermented squid side dish) day! : ) https://www.maangchi.com/recipe/ojingeojeot

A month ago, I salted baby squid (calamari) and let it ferment in a small onggi jar. This morning, after a full month, I rinsed it, drained it well, chopped it finely, and mixed it with seasoning before storing it in glass containers.

I’ll be enjoying this ojingeo-jeot for a long time. The slightly funky smell actually makes my appetite grow because I already know how good it tastes! : )

This is the very first kimchi I made in 2026!
I made two kinds. They use the same seasoning and taste the same, but they have different names. One is mak kimchi cut into bite size pieces, and the other is whole napa cabbage kimchi.

I’ll be enjoying these from my fridge for a while, so I won’t have to worry much about side dishes.

My new video is online!
Sweet, crunchy chicken made with boneless chicken.
It’s easy to eat, quicker to cook, and perfect for fun gatherings. The written recipe is on my website.