Maangchi's letter
MaangchiAll about Korean home cooking, yours and mine.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 65 | Founded | 4 years ago | Last Issue | 2 days ago |
| Active | |||||
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maangchi.substack.comLatest Issues
Maangchi’s July Letter: Summer Recipes, Stories, and Memories
Here in Manhattan, I sometimes meet my readers while walking down the street. Recently, I met one of them, and I’d like to introduce him to you.
I was on my way to do some grocery shopping when someone stopped me and asked, “Are you Maangc...
Maangchi's June letter
This is geotjeori-style kimchi from a batch I made 2 days ago!
Using 4 heads of napa cabbage, I made a big batch of kimchi and stored most of it in the refrigerator. I set aside a small portion, tore the leaves into long pieces, and arra...
From Harvard to Your Kitchen: May Letter from Maangchi
Earlier in April I was invited to speak at the Asia-Pacific Conference at Harvard Kennedy School. I had a wonderful time meeting so many students, taking photos, and chatting together. I was surprised and delighted to learn that many of the...
My April letter to you
Hi everybody! Some of you may be wondering how I’ve been doing lately, so I wanted to share this photo. It was taken recently when I was invited to the New York premiere of The Forsytes. I watched the first episode and really enjoyed the ev...
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 als...
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Passionate about Korean food and Korean home cooking.
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