Other Sellers on Amazon
+ Free Shipping
+ $3.99 shipping
+ Free Shipping
Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook Hardcover – Illustrated, May 19, 2015
|New from||Used from|
Inspire a love of reading with Amazon Book Box for Kids
Discover delightful children's books with Amazon Book Box, a subscription that delivers new books every 1, 2, or 3 months — new Amazon Book Box Prime customers receive 15% off your first box. Sign up now
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Frequently bought together
From the Publisher
Seafood-Scallion Pancake (Haemul-pajeon) from Maangchi's Real Korean Cooking
Serves 2 or 3
Unlike the flaky, puffy Chinese scallion pancakes you may have had, this is made with a rich, light batter so it’s soft and fluffy inside and crunchy outside. It is filled with scallions, which give it a fresh sweetness. It’s popular as a quick meal or snack, or as a side dish with Korean Rice Liquor. It’s almost always shared in the middle of the table, with everyone tearing off bits with their chopsticks and dipping them into a savory vinegar–soy sauce dipping sauce.
The squid and shrimp are mild; for a stronger version, use shucked oysters instead.
1. Make the dipping sauce: Combine the soy sauce and vinegar in a small bowl.
2. Make the pancake: Combine the flour, egg, salt, and water in a bowl and mix well. Add the scallions and mix well.
3. Heat a 12-inch skillet over medium-high heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.) When the skillet is hot, turn the heat down to medium, add 2 tablespoons of the vegetable oil, and swirl to coat the bottom of the skillet evenly. Pour the batter into the skillet and spread it into a large circle with the back of a spoon or a spatula. Scatter the squid and shrimp over the pancake, pressing the seafood into the batter and shaping the edges with a spatula to form the pancake. Cook until the bottom turns light golden brown and crispy, 5 to 6 minutes, loosening the pancake with a spatula as it cooks.
4. Turn the pancake over with the spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the pancake, lifting the pancake with the spatula to let the oil run underneath. Shake the pan to distribute the oil evenly. Cook until the bottom is light golden brown and crispy, 5 to 6 minutes. Turn the pancake once more and cook for 2 minutes.
5. Slide onto a large platter and serve immediately with the dipping sauce.
- 2 tablespoons soy sauce
- 1 tablespoon distilled white vinegar
- ¾ cup all-purpose flour
- 1 large egg
- 1 teaspoon kosher salt
- ¾ cup water
- 8 scallions, cut into 2-inch pieces
- ¼ cup vegetable oil
- 2 ounces fresh or frozen cleaned squid bodies, thawed if frozen, chopped into small pieces
- 2 ounces shrimp, shelled, deveined, and chopped into small pieces
--The New York Times
"In this delightful collection, [Maangchi] showcases the variety and breadth of Korean cooking... She begins by detailing typical Korean meals, with ever-present rice and kimchi served in a multitude of ways. She also provides comprehensive ingredient and equipment lists that help orient first timers... Side dishes steal the show, including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork... Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine."
"Maangchi is an amazing source for authentic Korean recipes that are easily and thoroughly explained for professional and amateur cooks alike. Her passion for Korean food and her pursuit of culinary excellence have inspired me and many others."
—Hooni Kim, chef, Danji
About the Author
- Publisher : Rux Martin/Houghton Mifflin Harcourt; Illustrated edition (May 19, 2015)
- Language: : English
- Hardcover : 320 pages
- ISBN-10 : 054412989X
- ISBN-13 : 978-0544129894
- Item Weight : 2.65 pounds
- Dimensions : 7.94 x 1.09 x 10 inches
- Customer Reviews:
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Pictured panchan or side dishes: (Clockwise from the yellow item, which is storebought--the rest are maangchi recipes, some from the website, some from the cookbook. Many cookbook recipes are on the website as well.):
storebought takuan/ danmuji (the yellow pickles), potato and soy sauce side dish (website), tongbaechu kimchi (website), braised lotus root (cookbook), dried anchovy side dish (website), seasoned dried shredded squid (website), kongnamul (cookbook), kkakdugi (cookbook).
But there's a problem: I'm terrible at cooking. Just terrible. I need pictures, love, and encouragement to actually cook an edible meal. This cookbook provides it all. Maangchi uses great photos, crystal-clear instructions, and an introductory guide to the Korean pantry as the perfect recipe to teach anyone (including clueless cooks like me) how to make delicious Korean food.
Bonus: my boyfriend loves the recipes too! We are planning on cooking a special meal together soon.
Maangchi's Real Korean Cooking is so much more than a cookbook. It's a true primer on authentic Korean cooking and I wish I had this book when I began cooking Korean foods. A glossary of ingredients includes photos, descriptions, and food names in both English and Korean. Info on acceptable substitutes is also available when possible. Tips and techniques are dotted throughout the book, making everything guess-free. Included is also a fascinating introduction to the basics of traditional Korean meals and the culture that surrounds them.
This book is also filled with color photographs of finished recipes, as well as some step by step photos. I think there are over 400 photos in all! Like many people, I prefer cookbooks with photos to entice me into trying them. Yes, it's food porn. And it's so good!
The recipes are varied and include many basic Korean mainstays, as well as some unique recipes. I was particularly thrilled to find recipes for making kitchen staples such as homemade gochujang (Korean hot pepper paste) and rice liquor. I make kimchi all the time, which I learned from Maangchi's YouTube channel, but never thought about making other fermented foods and pastes. Now I will!
I live on a mostly plant based diet, with occasional seafood. Many of the recipes in this cookbook include beef and pork, but plenty are meatless or include seafood. Everything is rich in vegetables and many can be easily adapted to a meat free meal. In fact, that's one of the things I appreciate about the Korean diet - plenty of vegetables at every meal. If you are a meat eater, you'll find more than enough to keep you happy, including the secret to that famous Korean fried chicken everyone loves so much.
Tonight we made vegetable leaf wraps with rice and apple dipping sauce, and stir fried kale with soybean paste. These were recipes that I already had ingredients for, since I couldn't wait to try a few new dishes. The apple dipping sauce was very new to me and I really enjoyed it. Finely diced sweet apples were combined with savory soybean paste, red pepper paste, sesame oil, garlic, and scallions. I spread a small amount of this on leafy greens and rolled it around a bit of rice for bite sized packets that made my mouth burst from all the flavor! Even my granddaughter loved this one. The kale recipe was also new to me. The seasoning mixture was similar to what I use on spinach, and it was surprisingly good on the kale.
Cooking unfamiliar foods can be intimidating, but "Real Korean Cooking" will give you the knowledge and confidence to create a meal that is authentic and delicious. If you are unsure about anything, her online community is there to help. I'm much more pleased with this cookbook than I expected to be. I highly recommend it!
I have sent many people to view Maangchi's YouTube channel (which is a helpful additional resource) and to purchase her book. Highly recommended if you do not speak Korean but want to cook and taste something not disappointingly bastardised.