Maangchi's letter to you

Sweet & spicy Korean fried chicken 🍗 Birthday seaweed soup 🍲 and spicy fermented squid 🦑 March 1 · Issue #64 · [View online]( [Maangchi's letter]( 1 year of corona! As I remember, our uncomfortable lives started in March last year. For one year I didn’t do much except going to the grocery store and I was always wearing a mask and gloves no matter what I did. So uncomfortable. I used to travel, cook, and film all the time, I loved to show you something refreshing in my videos, meet you guys around the world, taste your food and listen to you. But I couldn’t do it at all for one year. You too. I hope you are doing well and hanging in there! --------------------------------------------------------------- [Go away corona! ] Go away corona! The other day one of [my readers]( captured this image from my video and posted it on her social media. I can’t agree more! Go away corona, please! New recipe: Sweet, sour, & spicy Korean fried chicken [Korean fried chicken coated with sweet and spicy sauce]( Korean fried chicken coated with sweet and spicy sauce I first introduced this [Korean fried chicken]( (Yangnyeom-tongdak 양념통닭) recipe to you 10 years ago! A lot has happened since then. The original video was viewed more than 5 million times and so many people around the world told me they made this chicken and loved it. It was time to make an HD video with an updated, easier, and improved recipe. [Check out the recipe and video](! New recipe: A bowl of Seaweed soup for you! [Miyeokguk (aka Korean birthday soup)!]( Miyeokguk (aka Korean birthday soup)! [Miyeok-guk, Korean seaweed soup](, is not only super-delicious and healthy, it’s also very important to Korean culture. To restore themselves Korean moms will eat it every meal for a month after giving birth. It’s rich in iodine, iron, and calcium. And in honor of our moms all Koreans eat this soup every year on their birthday. Of course you can eat it when it’s not your birthday, too. It’s my mom’s favorite soup, so she makes this soup at least once a week. New recipe: Fermented squid [Ojingeo-jeot (ì˜¤ì§•ì–´ì “)]( is salty, chewy, garlicky, gingery, and sweet with a deep, fermented, almost nutty flavor. It’s such a popular banchan (side dish) that many Koreans buy it from a Korean store. Now you can make it at home. Homemade ojingeojeot is much more flavorful and less salty. It takes 1 month to ferment in the fridge. While it’s fermenting, you will have another reason to be excited everyday! “Oh, 1 week is left! Eventually it will be 1 month of fermentation.” : ) [ Ronan's Korean fried chicken! ] Ronan's Korean fried chicken! Look at [Ronan’](s chicken party photo! Crunchy chicken soaked in juicy red sauce, yum! [Anna's Korean fried chicken! ] Anna's Korean fried chicken! [Anna](made this chicken and served it with rice! It looks so tasty, doesn’t it? [Seaweed soup with mussels (Honghap Miyeokguk)] Seaweed soup with mussels (Honghap Miyeokguk) [Seaweed soup with mussels](! My reader keepitsimple (id on my website) posted her homemade miyeokguk photo on my website. The mussels look so plump and sweet and the soup looks amazing! As you see, you will need beef or savory seafood to make delicious seaweed soup. If you are a vegetarian, use [vegetable stock](and add some [perilla seeds powder](. I will post a vegetarian recipe for this soup someday. ❤️ Amazing messages from my viewers and readers! ❤️ I’m always inspired, entertained, and impressed by my readers’ comments and notes. Here are some great ones I want to share with you. R. Chaudry made [chicken dumplings]( for her parents-in-law. Adorable! Made it for my Korean parent in-laws!… And won their heart.. Love you maangchi for your amazing recipe!! A big hug from me…감사합니다 !! Smil3yDude89 said he opened a beef jerky business with my [Korean beef jerky]( recipe. I hope his business is going well! I was looking for jerky recipe to use it for my business. I was told by a friend to check your video. So glad I did, be my pleasure to follow you, take care! Mae Carnason is ready to have a baby in any minute and her husband is ready to make seaweed soup for his wife! Good luck with delivering your baby, Mae! I was so touched when I read her comment on my [miyeok-guk seaweed soup video](: I’m giving birth to my second child any time this month. My Korean husband will be cooking this dish for me! I am always curious about what moms with newborns do in other cultures. Penny Vang told us about what [pregnant women in her Hmong culture eat](. Thank you, Penny! How interesting that the Korean culture have this soup for a whole month after giving birth. In my Hmong culture, we also have a similar tradition when we give birth, too. We have chicken soup boiled with lots of different herbs and also have rice on the side and we’ll also eat this for breakfast, lunch and dinner for a whole month too. Colorful and gorgeous looking Sausage-ppang! [Tiwa]( made such a gorgeous [sausage-ppang]( (Korean sausage bread)! She said: “I made the sausage ppang and it reminded me of bakeries from when I was younger.” Bhavana's Vegetarian Jjajangmyeon platter! [Jaengban jjajangmyeon made by Bhavana] Jaengban jjajangmyeon made by Bhavana [Bhavana]( living in Bundaberg, Australia modified my [noodles and black bean sauce platter (jaengban jjajangmyeon)]( [recipe]( to her own taste to make a vegetarian version. She says, “I only used potatoes, cabbage, onions, and mushrooms. I followed your instructions and Wow, what a delicious dish!” Lots of sauce and vegetables with chewy thick noodles! Thank you for sharing your tips for my vegetarian readers, Bhavana! How do you like my photo? I took it in Central Park in NYC a while ago. Winter is fading and snow is melting. Spring will be here soon! Take care of yourself and I will see you next month on the first! - Maangchi Did you enjoy this issue? //click.revue.email/ss/c/oCpw1kIKy2k8Rxqa1mzXjLlbWec2X4kRcTUgMBPFZrQl3kAUnT9lkrrYk0MWeMjdpbNnGRH0AYiI0qSdJ7LlgeJ7fv4o8rMa2uVumcFU4KvdXBChouzK7wf8VmpLv3PDiwkfZvx-CgV_kiRt-DqFfWW_XqdvBipDRRADoX_AdQU0pi3dtIyQWlkyL4SmnYHQ/39u/H8x6p-GrQLKj9aKE51jpYw/h27/VN2mwhvhmtcHfn8eQm6mgC89rE1ug8puSkiDKoPnItQ If you don't want these updates anymore, please unsubscribe [here](. If you were forwarded this newsletter and you like it, you can subscribe [here](. Powered by [Revue]( Made in Manhattan, USA