A March Letter to You from Maangchi

Have you made japchae lately? Here is my japchae! The sweet potato starch noodles are chewy but tender, and it’s full of carrots, spinach, mushrooms, onion, and pork. Japchae is one of those Korean dishes that is not only delicious, but also makes you feel good because everything is balanced in one plate. When I have a warm plate of japchae, I don’t need many side dishes, just a few pieces of kimchi makes it a perfect meal!

I have two versions: an easy japchae and a traditional-style japchae. The easy version is perfect for making a small amount, while the traditional style is better when you want to make a big batch.

At the seafood market in my neighborhood, there’s almost always a fish called whiting usually lying down on the ice. If you’re curious what it looks like, I included a photo in the recipe. I didn’t grow up seeing it in Korea, but it looks like the fresh pollock we often used there, so I thought it might make a good maeuntang.

I finally tried it on a cold winter day. As the stew bubbled and filled my kitchen with its distinctive, savory aroma, childhood memories came back to me! The fish was tender, mild, and affordable, and I couldn’t believe I hadn’t been making this sooner.

I kept the recipe simple so we can enjoy it together. If you love fish, I hope you’ll give it a try.

Cheers to our maeuntang! : )

Have you heard of rosé tteokbokki? If regular tteokbokki feels a little too spicy, this creamy version might be your new favorite. With milk and cream, it’s rich and much milder. It’s comfort food with a little pink twist! Check out the written recipe here!

How does Noah’s jjajangmyeon look? Thick, chewy noodles topped with savory black bean sauce, and finished with fresh green cucumber strips and slices of yellow pickled radish make it look absolutely wonderful! Check out my jjajangmyeon recipe here!

Braised lotus stems, simmered in soy sauce and rice syrup (pronounced yeon-geun-jorim in Korean), are loved for their crisp texture and sweet, savory flavor. They’re especially popular as a lunchbox side dish.

What do you think? Aren’t they beautiful? Mylène said, “It took ages to make, but it’s definitely worth it.” Check out the recipe here!

Take a look at Meghan’s kkakdugi! The four glass jars are neatly filled, and it looks like the fermentation has already begun. Tangy and crunchy, kkakdugi pairs beautifully with just about any meal. My recipe for kkakdugi (diced radish kimchi) is here!

All of our ohana and friends love it!

For the maeuntang video, the fishmonger had already cleaned the whiting I used. I know some of you might feel a little nervous about preparing a whole fish, so I brought one home uncleaned just to show you exactly how to do it in the video!

While I was filming, I wondered if that part would really be helpful. Then I read Christinaanncat’s message, and I thought, “I’m so glad I decided to include that!"

Thank you for showing how to clean the fish: squid cleaning, anchovy cleaning…

Hanie’s comment made me so happy!

I made dakgangjeong (sweet and crunchy chicken) and my 2 year old daughter loves it! Definitely will be making again!

I recently came across this photo from 2015, and it brought back special memories. It was taken around the time my first cookbook, Real Korean Cooking, was published, when I was invited to Google’s New York office for a Q&A. They even prepared lunch using recipes from my book! Seeing this welcome touched my heart. I have simply been sharing recipes from my kitchen, and it reminds me how beautifully food connects us.

I hope you enjoyed reading my letter. I will see you next month on April 1st!

Happy cooking and stay healthy and wonderful!