Today's menu is corn cheese

We also have cold soy milk noodle soup and steamed perilla leaves!  [View in browser](   [["Maangchi"]]   Hello everybody!  Hello my lovely readers! It's been hot here in New York City and I've been enjoying the summer. Once I get out of my house I see so many tourists from all around the world and everybody's excitement comes through their heart to me. This flower and fountain is in Midtown across from Radio City Music Hall near Rockefeller Center. All the tourists are busy taking photos and taking a little rest here, so I pretended I was one of them and posed. : )    [New recipe: Soy Milk Noodle Soup!](  [Cold soy milk noodle soup (Kongguksu: 콩국수)]( is a great dish for the summertime: thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth. To make the broth smooth, you will need a powerful blender!   [Make Konguksu](   Goblin Warlock made Kongguksu!  Goblin Warlock is his name on Twitter, and his [soy milk noodle soup looks perfect](! Yum!    [New Recipe:]([ C]([orn Cheese](  I posted this recipe and the video just last night! You might have tasted [corn cheese]( at a Korean restaurant because it’s a common and popular side dish in many places. Once we see a little scorched melting cheese on top of the corn, we can’t resist spooning some! You can make this at home now.   [Make corn cheese!](   [New Recipe: Steamed Perilla Leaves](  [Kkaennipjjim]( (Steamed perilla leaves) is a very delicious side dish that all Koreans love. These perilla leaves are from my small garden on my patio! I know some of you are growing perilla leaves in your garden, too. It tastes sligthly herby and it makes a great side dish! You can also find perilla leaves at a Korean grocery store.   [My recipe and video!](   Surprise your mom like Connie!  See? Connie made kkaennipjjim with kkaennip that she harvested from her garden! I'm so happy to hear that her mom loved her kkaennipjjim!  [Connie Min wrote on Twitter](: "I surprised my mom with a banchan I made with perilla leaves from my garden- been experimenting with recipes from aangchi and she gets such a kick out of it you’d think I cooked all day. It took exactly 6 minutes"    Making my own gochujang!  This month I started another batch of [hot pepper paste (gochujang)](. As you saw in [the video I filmed in Sunchang, Korea]( in May this year, I bought [fermented soybean flour (mejugaru)]( which is used for making gochujang. It was about $20 which is expensive in Korean money, but more importantly I had to take care to keep it cold all the way back to New York!  August is not traditionally gochujang making time, we usually do it in the early spring or in the late fall when it's cooler. But my apartment is well air-conditioned and gets lots of sunlight, which is what you need to make good gochujang. The reason you have to make gochujang in cool weather is that if it's too warm the gochujang will ferment so fast that it may be bubbling and explode!  I added my [homemade Korean soup soy sauce]( and salt. Even though it's not fermented yet, I took a taste and it was delicious! It makes me excited every day. I can't wait till it's finished! I wish all of you could taste my gochujang. Please dip my gochujang with your finger and taste it! : )   [Make your own gochujang!](   Why Slurp?  [In the comments of my Kongguksu video](, Riely asked a question about slurping, and I was happy to see that someone else answered her so nicely. I appreciate the fact she took the time and effort to write a good answer and most of all I'm happy to see my viewers want to help each other through the comments. They really are such nice people!  I love Riely's polite question. ​Hey maangchi!! I have a question, can you touch on why Koreans slurp their food so often and not cut their noodles with their teeth? I don’t think it’s rude or gross but it just fascinates me!! Is there a tradition or wives tail that goes along with it? Thanks!!! - Riley Pearse  Riley Pearse, Long noodles is kind of a sign of long life, hence you’re not supposed to cut the noodles. ^,^* Of course, now most people just do it cause that’s the normal way. The slurping is because about 90% of Korean food is served boiling hot (quite literally). Slurping can help cool food as you eat. However, for many, it’s simply the normal way to eat, like before. Hope this made at least a little sense!^,^* Haha - Nana B.   [M](aking Rice Cake  I was impressed by my reader MS4's rice cake photo [on twitter](. The thin cylinder shaped rice cake looks amazing! She made this rice cake from her homemade rice flour and then she made Korean spicy rice cake (tteokbokki) with it!  "I just made your [rice flour recipe]( and [garaeddeok](!!! My kids love them! I'm going to be making [tteokbokki](! Just waiting for the chili paste to arrive tomorrow!"   [Make Garaeddeok!](   You want to vote for me on the Saveur Blog Awards?  I'm letting my newsletter readers know this news first! I am a finalist in Saveur's 2018 blog awards for Best Food Videos. What do you think? : ) [Check this out and vote for your choice](!   Alicja & Magda's Big Project!  My reader's mom learned how to make kimchi from her daughters [Magda and Alicja](. I think their mom is so cute, isn't she? 2 victory signs! "My daughters are the best!" [Magda said](: "Everytime we visit our families, we try to make something that Alicja and me usually eat. So today, I taught my Mom how to make kimchi"   [Learn How to Make kimchi](    Ummm~ My perilla leaves say good bye for now and see you next time! : )  Enjoy the last few minutes of summer, and I'll see you in the fall! — 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](   © 2018 Maangchi Â