Spicy pork stew, Korean Buddhist temple cuisine, and hamburgers! 🌶 🙏 🍔

Foraging for gosari!  [View in browser](   [[]   Hello everybody!  At Goun Temple in Korea I foraged some fresh gosari (fernbrake) with nun Wonhae.  "This is such a good looking gosari, yeah?" I said. Wonhae said: "Yes!" Every time I found gosari, my heart was beating!    [New recipe:]([ Stir-fried fernbrake side dish](  This is the last video in my Korea series - temple style gosari-namul! The dish is made with well softened gosari (fernbrake), seasoned with perilla seed oil, soy sauce, and topped with lots of nutty ground toasted sesame seeds. Amazing!  I'm going to make my gosari-namul this way for a while. Actually I just started soaking my dried fernbrake a few minutes ago!   [Make gosari-namul](   Asafoetida plant  Korean temple cuisine forbids the use of 5 vegetables: garlic, onion, green onion, chives, and asafoetida. I knew about all of these items except for plant asfoetida. I didn't even know how to pronounce it. In Korean, it's called heung-geo.  After I posted my gosari-namul video, [one of my viewers left a comment saying the vegetable is actually used in Indian cuisine](. The smell is strong just like an onion. No wonder it's banned in Korean temple cuisine along with green onion, onion, garlic, and chives!  "Wow maangchi!! This is amazing information. Here in India, we use asafoetida (called heeng in Hindi) is used in almost all gravy or dry side dishes. It smells strong (almost sulphuric) but it tastes awesome in potato dry stir fry or even when added dal curry (made from lentils)."  Interesting! I'd like to try it someday!    [New Recipe:]([ Spicy pork stew](  If you love pork and spicy food, plus you are looking for a soup that you can eat with rice, this is for you! Ever since I uploaded this video and the recipe on my website, I see many people making this stew and posting the resuts on their own social media.  It doesn't need fermented kimchi, so those of you who don't have kimchi at home will still be able to make a spicy, flavorful, Korean pork stew.   [Make spicy stew!](   [New Recipe:]([ Hamburgers](  Oh yay! This is my way of making summertime hamburgers. There is no ham but cheese, so do I have to call it cheese burger or burger? So confusing as I'm not an expert in either burgers or hamburgers. Anyway, in Korea we call this a hamburger and this is my quick, easy, and fast recipe for them. Whenever I make hamburgers this way, everybody loves them. Maybe someday I can add some kimchi to my hamburger but for now I enjoy this classic American style. Make your hamburger this way and enjoy your summer!   [My recipe and video!](   Trevor in Chicago made spicy pork stew!  [And posted it to his Instagram](! Looks delicious, Trevor!   [My spicy portk stew recipe](   [J](acobs' fried chicken  Oh well, my crunchy crunchy dakgangjeong has been the most popular recipes out of all my recipes. I see people have dakgangjeong parties all the time and then post the photos on my website.  [Jacob says](: "Thanks for helping me impress my bfs parents with your korean fried chicken and honey butter chicken recipes!!!"  No problem, Jacob! I'm happy to hear everyone enjoyed them!   [Make Korean fried chicken](   [Dakota's Volcano Eggs](  My reader Dakota made my Spicy Volcano Eggs, and said they made her feel like a scientist! [She wrote all about it at thekitchn.com]( and she made the gorgrous volvano eggs in this photo. It looks awesome! You can make this volcano dish like Dakota, too!    Mike's Dakjuk Story  I read all of my comments on my YouTube and website. I don't have time to answer everyone, but I read them all. I was reading this touching comment by Mike Pellerinon on my [Chicken and rice porridge (dakjuk: 닭죽)]( recipe. I was happy to see that it was the top-rated comment on the video, with many replies of encouragement and thumbs up: 10 years ago, I was sick with cancer. I couldn't eat all of the food the Hospital brought through, to me, it just stank. I couldn't eat anything. A Korean nurse asked if she could prepare something for me, that her Mom and Grandmother used to make when her family members were sick. She had the kitchen staff prepare dakjuk. I ate two bowls with toasted bread.  It was everything I was craving: Rice, Chicken Broth, Onions, Garlic, Salt and Pepper, all stewed into a thick broth.  Months later, when I was leaving the Hospital, I asked the Nurse for the recipe I had so many times now. She gave me a printout of a recipe from your website. She said it was just like hers/and her Mom's.  10 years later, I'm cancer free, but I still eat juk 1-2 times a week! I also share it with friends who are feeling a bit under the weather!   [Sumo's Gyeran-Ppang!](  "[I made this 3x now]( and I just double the recipe coz 3 isnt enough hehe so easy and so delicious!"  Anyone who sees this gyeranppang, it will make their mouth water. The perfectly cooked egg yolk is runny but staying put, and with fluffy bread around there, it will be the perfect breakfast. Sumo is a gyeran-ppang guru now.   [Make Gyeran-Ppang!](   [J](en Jen's Serious and Wonderful Korean Cooking Project Turns Successful  [Jen Jen posted this photo on Facebook](, isn't in amazing? She's making Korean soy sauce and fermented bean paste. I'm sure she's a careful and organized person because I see her care to line everything up nicely. Even her red chilli peppers are standing side by side! It will surely turn out successful after all her care and devotion. So impressive!  Jen Jen, I can't wait to hear about the final result of your Korean soy sauce and fermented bean paste!   [Make your own soy sauce and doenjang!](    See you next time!  Enjoy your summer with your delicious cooking! — Maangchi   This email was sent to {EMAIL} You received this email because you are registered to get Maangchi's letter  [Unsubscribe here](  Sent by[SendinBlue](   © 2017 Maangchi Â