Maangchi's letter to you

Spicy on-the-spot tteokbokki 🍜 and Korean style collard greens 🥬 recipes! Plus photos and stories from my readers and viewers. [View online]( [Maangchi's letter] News! I’ll be traveling to Rome, Italy later in November and would love to meet any of you living there. If you’re interested in meeting me and having a potluck party [leave your name and email here]( and I’ll get back to you with details. If you have enough space at your house to host us or If you know a place where we can have a potluck party, please email me at maangchi@maangchi.com and let me know about it. Updating the giveaway contest The 50 winners were contacted last week and aT sent the boxes! I hope they arrive this week but maybe it will be next week. Let’s congratulate all the winners! [ Reinier] Reinier Reinier from the Netherlands has been cooking Korean food for a long time. He hosted my [meetup in Roterdam, the Netherlands]( when I went there and he taught me how to make his country’s traditional dish [stamppot (endive mash with meatballs)](. I kind of feel like he’s my brother. He was traveling by cruise ship last month and it stopped in NYC where I’m living, so he came to my house and I made a nice but simple dinner. It was great to see him again! New recipe: On-the-spot tteokbokki [Jeukseok tteokbokki]( Jeukseok tteokbokki This spicy, savory jeukseok-tteokbokki (즉석떡볶이) is such a fun dish to make and eat. Everyone at the table can talk, cook, drink, and eat together while it’s bubbling which is why this is such a popular dish in Korea. When the weather gets cold it’s a great way to share food with friends and family and have a good time. Check out [the recipe here]( New recipe: Stir-fried collard greens [Collard green bokkeum]( Collard green bokkeum This is my [collard greens recipe]( cooked in my own Korean way! The first time I tried this vegetable was when I went to a Texas-style American BBQ restaurant here in New York City. It inspired me to develop this Korean style recipe and make something unique and delicious! You can serve this with rice and kimchi or with BBQ on the side. In the video I also show you how I turn it into a 1 bowl meal. Raini Sorenson's Spicy rice cake! [Tteokbokki] Tteokbokki Do you feel like tasting some? Who wouldn’t want to taste some of these shiny and soft looking rice cakes and fishcake balls in a generous amount of savory broth in a pot?! [Raini and her sister]( this together and said, “We made a giant batch of [maangchi’s tteokbokki (hot + spicy rice cake)]( while learning the history behind this super yummy dish!” Crispy seaweed noodle rolls [Gimmari (crispy seaweed noodle rolls)] Gimmari (crispy seaweed noodle rolls) [May Dos’ gimmari]( so crunchy outside and soft inside! [Gimmari]( is made of glass noodles rolled in seaweed paper and then deep fried. May Dos said, “Maangchi I learned so much from you. Now I got two restaurants in Santa Cruz de Tenerife in Spain’s Canary Islands.” So cool! Maybe someday if I visit there, I can ask anyone on the street, “Do you know May Dos? Where are her or his restaurants?” : ) Evgenia's Korean style Asparagus dish! [Asparagus muchim] Asparagus muchim Evgenia was happy to let me know her asparagus muchim turned out very delicious! Yes, I want to pick the one on top and chew it. Which part first, the tip or bottom end? I would bite the tip first. I don’t know why! : ) Here is my easy [asparagus muchim recipe]( if you want to make some, too. Spicy stir-fried octopus [Spicy stir-fried baby octopus] Spicy stir-fried baby octopus Scottytak living in London, UK loves[nakji-bokkeum]( but he used baby octopus instead of nakji (octopus with long and thin arms). It looks wonderful! It’s such a nice 1 bowl meal! Just mix it with rice and eat. Listen to him how adventurous he was to make this dish! He says, “One day I stumbled upon frozen baby octopus at an Asian shop and I bought it having no clue what I was going to make. As soon as I watched Maangchi’s YouTube video of her making nakji-bokkeum, my mouth was salivating so I had to make it! It was easier than I thought. Definitely don’t skip the washing & blanching as it helped to tenderize the octopus. It was so delicious, I’m dying to make it again!” Messages from my readers & viewers My readers and viewers always make me smile, inspire me, amaze me, and make me think. Here are some of their messages that I chose to share with you! One of my readers [Dee left a good tip for my collard greens recipe.]( It sounds like she is one of those who are not a big fan of anchovies! Check out the messages that we exchanged through the comments: Looks sooo good! Collards are an old staple of many Black Americans. I love recreating old recipes and this is one I will definitely try, minus the anchovies, lol! I’ll use salt cod instead. Thank you for sharing! Dee, Long Island NY Me says: Cooking them with salt cod sounds wonderful! You have to soak salt cod in water for a long time before cooking, yes? Dee answers: overnight, yes. Love salt cod! Thanks for that recipe! 👍 [Maureen made my recent recipe jeukseok tteokbokki (On-the-spot tteokbokki)Â]( her children and their friends. She said it was a big hit! Only this one “Jeukseok-tteokbokki” was all gone! The girls said it’s spicy but couldn’t resist and kept eating it 😂 We all enjoyed the party so much because this dish brought us so much laughter while we were eating! I’m definitely adding this dish/recipe to my list when we host party again ❤🎉🍾️🎼 Some of you are naturally promoting me by cooking delicious food for your friends. “Where did you learn this?” “Oh~ check out Maangchi” One of my readers went camping recently with her friends and had Korean BBQ. [She prepared spicy soft tofu stew as a side dish](. This spicy tofu stew was the highlight of the evening, everyone was impressed with the soup and I told them where to find the recipe. Thank you Maangchi for making my life so much better. Thanks, you made my life happier and much better, too! “What is the ideal way to keep the danmuji (yellow pickled radish) fresh? Since it comes lot of them in a package?” One of my readers asked. I think it’s a very important tip for you, too. The answer is right here! Check out my tuna gimbap video at 4:35 I’m showing how to keep the leftover danmuji in the fridge. A heartwarming message from a very supportive reader [Katy]( My roommates recently asked me why I cook so much Korean food. After thinking about it, i realized, Maangchi taught me how to cook! I’ve been watching this channel since I was 13 or 14 years old and I just turned 21. Thank you for all the delicious recipes over the years ❤ Thank you, Katy! What is this, something liquid is in my eyes… Love you and continue to be a great cook! My reader [Dasy Hahm]( Korean mother-in-law said she makes better dishes than her. It’s such a great compliment, isn’t it? I’m so happy for her. My family here in South Korea always enjoy eating I prepared foods because all of it very delicious most especially my parents-in-law. My mother-in-law told me I prepared foods more delicious than her food prepared. [Rosebudd]( feels closer to her mom whenever she makes dak-bokkeumtang (spicy braised chicken and potato). It’s such a touching story! I think everybody has some dish that brings back good memories about their family. By the way, after reading her comment, I made [dak-bokkeumtang]( for dinner on that day. You inspire me all the time! I never thought I could make dakbokkeumtang as good as my mom’s. Every time I make this and I can smell everything come together I feel closer to my mom. I like to make mine slightly more soupy because to me the broth is the best part. Perfect meal for crisp falls days and cold winter nights. That first sip of the thick broth is pure comfort, warms you right to your soul. [Gorgeous fall flowers in the Central Park Conservatory Garden] Gorgeous fall flowers in the Central Park Conservatory Garden I’ll see you next month on December 1st! Keep being cozy and warm with your delicious Korean cooking and take care! Love, Maangchi ❤️ Did you enjoy this issue? [Yes]( [No]( [Maangchi]( Maangchi [@maangchi]( My monthly letter to my readers & viewers is sent on the first day of every month at 3pm EST! It includes all the recipes from that month, stories & photos from me, funny & touching stories & photos from my readers, & any news about upcoming events. In order to unsubscribe, click [here](. If you were forwarded this newsletter and you like it, you can subscribe [here](. Created with [Revue by Twitter](. Written by Maangchi in Manhattan NY