It's October! Time for Jellyfish salad 🥗 and Flower buns 💐!!

Plus awesome photos and stories from my wonderful readers and viewers!  [View in browser](   [[]   October 1st letter from Maangchi  Who said heirloom tomatoes are not pretty?! : ) I think lumpy heirloom tomatoes are cuter and more delicious. I slice them and eat with a baguette drizzled with olive oil and topped with triple creamy cheese! I am a person who loves cooking but sometimes best way of enjoying food is no cooking at all! (photo from Union Square Green Market in New York City)    [New Recipe:]([Â]([Jellyfish Salad!](  I made this video, one of my [cookbook]( recipes. Jellyfish salad is called haepari-naengchae in Korean. It's a special dish that I prepare when I have a big party at home. The thinly sliced crunchy jellyfish mixed with colorful ingredients and a spicy garlicky mustard sauce is a real delicacy! It's a regular dish at Korean buffets and a side to beer or soju, too.   [Make jellyfish salad!](   [New Recipe:Â](Kkotppang  Steamed flower-shaped buns called kkotppang are Korean-Chinese and usually eaten by wrapping stir-fried meat and green chili peppers or chives inside of them. They can also be eaten plain. When I'm so busy working on my video or website that I have no time to prepare my lunch but I feel hungry, what am I doing? I just take one kkotppang from my freezer and reheat 45 seconds in my microwave. The bun gets warm and fluffy again. Yes, freeze the leftovers and reheat it in the microwave or steam again. I'll post my buchu-japchae (Stir-fried meat and chives) recipe soon! It goes well with these buns!   [My recipe and video!](   [Duckman's rice cakes](  The Korean holiday of Chuseok was Sept 23 to 25th and it's traditonal to make [songpyeon]( rice cakes at that time. My reader Duckman followed my recipe with his modification and made such gorgeous looking songpyeon! Check out what he said.:  "I used all-natural colors to make these (steamed Kabocha squash for yellow; juice from Korean grapes for purple; cinnamon powder for brown) and filled some them with the sesame filling described in the recipe (Korean rice syrup/ instead of honey; also added bean powder) and others with homemade red-bean paste (using the recipe from the jjinppang page). I used my rice-cake stamp for the leftover dough. And the pine needles came right off a generous tree!"   [Make songpyeon](   Kimchi pancake served on pizza board  [Rose posted this kimchi pancake photo on Twitter]( and said, "Best use of pizza board is to serve kimchi pancake!" It looks wonderful! If someone asks me, "Maangchi which one do you like to eat, a piece of pizza or Rose's kimchi pancake?" Of couse I will choose Rose's kimchi pancake! : )   [Make a kimchi pancake!](   Yummy LA-style Jangajji  Jane posted[this photo](on Twitter: Her little girl loves eating Korean pickles! Isn't she cute? I'd like to give her a big hug!   [Make LA Jangajji](   Liz's homemade Corn Cheese  Last month I posted my super easy corn cheese recipe, and some people really love it! [Liz posted this photo on Instagram]( and said: "Today I finally tried Corn Cheese and it was DELICIOUS!"   [Make corn cheese](   Bo-ssam (pork wraps) party!  Papa_kulit in Texas posted [bossam photo on my website]( and said, "Maangchi! I made it!" Once I saw this photo, I was very impressed because presentation looks exactly like mine and he never skipped any side dishes like spicy seasoned oysters or the seasoning sauce.  He said: "I bought all ingredients like what you’re using, hot pepper flakes, fermented shrimp, even the hazelnut coffee. I forgot the perilla leaves though."   [Make Bo-ssam!](   [Kennedy's Nabak kimchi](  [Kennedy Telford]( made this Vegetable-and-Fruit-Water Kimchi (aka Nabak-kimchi) from my [cookbook](. I have a [recipe on my website](, too! When I saw this photo with my cookbook open to my nabak kimchi recipe and his real homemade nabak kimchi beside it, I felt we were connected and became instant friends!   [Make nabak-kimchi](   [Yoonseongah‏'s homemade Makgeolli](  Yoonseongah made [makgeolli (Korean rice liquor)](. These 3 precious bottles of makgeolli just came from her earthenware crock where her makgeolli was fermented. It looks thick and delicious! Congratulations!   [Learn How to make makgeolli](    See you next time! : )  I hope you enjoyed this month's letter! Take a walk in the park and enjoy the crisp weather in October. I'll see you in a month! — 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