After high-profile resignations at Bon Appétit and Condé Nast, people at the top promised reform. How often you open this kimchi container? And I love this. Maangchi said she picked this squid dish because it's one of her favorites and cause she thought it would let her show off knife skills. CLIP (MAANGCHI): Have you watched the Korean movie—sensational these days—the movie Parasite? Are you ready? Dan Pashman: Now maybe you're thinking, “Kraft singles on Korean food?” But after U.S. soldiers were stationed on the peninsula during the Korean War, some Koreans developed an affinity for American cheese. Oh okay. Head has also a lot a lot of meat and is good. That's their breakfast. I want to make sure that they are my VIP. As long as I have rice and these three items, I can live until 100 years old without missing anything. You know? Add 1 cup cold water and ¼ cup kosher salt. And I love this. Dan Pashman: And it’s at this point that her son comes to her and says, “Hey mom, you should start a YouTube channel. And it's hard to get everything all in one bite. Yeah. And when she goes back, she does more than just check out the latest food trends. Maangchi: So some after, some Imsil cheese—kind of a mozzarella cheese and made produced in Korea. It may be the perfect food. Dan Pashman: This was on Instagram from Amarateeny, or maybe it's 'A Mary Teenie', not sure. Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine is available now. 308. I didn't know. But you make food and sharing this same food together. Maangchi: Just make it small. So I said, "What are you talking about?" Whenever I think about Yeosu, my heart is beating. Speaks English so well." So it’s more about entertainment than about teaching. No problem. That’s why she named one of them Maangchi, which is Korean for “hammer.”. Because they enjoy their karaoke song, like 30 years or 40 years ago in Korea. Bo ssam is pork belly boiled in spices and served with a bunch of garnishes—kimchi, spicy radish salad, fermented shrimp—and then it's wrapped in cabbage leaves. The term “ram-don” was invented for the film. That's true. This was on Instagram from Amarateeny, or maybe it's 'A Mary Teenie', not sure. I said, my father, when he was alive, and he was always proud of me. But because she left South Korea decades ago, her food is in an "immigrant time warp" — frozen in the era when she left, rather than evolving at the same pace as the country's current tastes. I’m Dan Pashman. As Maangchi explains on her website, “It’s made by combining rice, yeast, and water with a starter culture. Cover and cook … Did you have to learn how to use that software? Maangchi: So one of my healer friends asked me, "Hey, you are going to make a second character. So you and you're basically like, you're here like braising the pork belly and the secret ingredient is that you add hazelnut coffee. So she researches it and creates a recipe. I'm learning everyday, something new. Directions: Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Maangchi is 63. Kimchi-bokkeumbap. Kimchijeon with Whole Kimchi Leaves. Yeah, that case at least. All rights reserved. So it’s 2007, and her son suggests she start a YouTube channel where she shares her recipes for Korean food. This is going to be a very traditional... She is this like super cute glammed up Korean lady. That's true. She must be really genius because it has all kinds of texture, flavor, taste, everything! She and her husband got divorced, and she ended up in Toronto. If he was alive, he's probably busy bragging about me. Long, cylinder-shaped rice cake 가래떡. Dan Pashman: I've read that you were, you said that you were like addicted to online gaming. So successful and very nice. I can clean it for you but can I keep the head?" And she asks, "Am I supposed to dip my meat in it? Maangchi: Yeah. I played a clip of Schuyler for Maangchi in the studio. Or it will be too simple. In 2003, Maangchi got really into online multiplayer role-playing games. The dish is actually called jjapaguri. Okay, this is the way then. That's why I feel... Dan Pashman: Yeah, it's very relaxed. This is my first time to try Korean style stir-fried mushrooms. You’re such a good cook. Tteok for every … Those flavors of home became especially important to Maangchi when she moved to America. No issue too big or small. Korean cooking expert Maangchi has brought Korean cuisine to the masses through her YouTube channel and cookbooks. CLIP (SCHUYLER SWENSON): Oh, it was beautiful. Her biggest hobby at the time, video games. So this has gone from a hobby to a job. And even in that role, food was key. I mean, it was so fun to be making ritual together that is a unique Korean American adoptee activity and teach ourselves. Pancakes. In fact, it's so integral that in 2010, there was a South Korean film called The Recipe. You know, selling and auctioning. No, Koreans doing this anymore. This is... Maangchi: Wah? When you put it in the refrigerator, it takes two weeks to ferment. Yeah. And Korean people love love doenjang-guk and soybean paste soup, and also makgeolli. On this week's Sporkful, Maangchi talks with Dan about her unlikely path from a Korean fishing village to YouTube star. I couldn't imagine. My heart is really beating and right next door my mom's friend, who was running small kind of bar for some fisherman or anybody. And you know usually like this kind of women who goes through this kind of hardship and easily you are supposed to be very negative but my team was not like that. Site by Celis Design, perfectly coiffed hair, often wearing a fascinator or other fancy hair clip. So you can eat it. You gotta make this. And I was living—it was actually right near the dock because my father's job. The host is at the counter, teaching you how to cook something. Pa kimchi … Dan Pashman: After some time in Missouri, Maangchi moved around a bit. Even though the video quality is lacking, Maangchi expertly slices the squid open and chops vegetables. So 1992 you came to the US with your ex-husband. So even most important thing is the best recipe but how can you make it more a little bit entertaining. I didn't know. I never taste it before. It’s kinda delicious. What could be wrong?”. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. She was especially happy to learn that oxtail, which is a delicacy in Korea, is pretty inexpensive here. Maangchi: Whenever I wield my knife over the gut and my squid, all the Canadian friends, their eyes are really rolling, “Ohh woahh, wow.”. The most elaborate graphics are an occasional caption that pops up, in Times New Roman font, like when she’s squeezing out cabbage and a caption pops out that says, “Give a little foot massage!”. But here's the twist, in this scene in. And it’s at this point that her son comes to her and says, “Hey mom, you should start a YouTube channel. Dizzy and then I had to lay down on my bed. : I pretended that my father is sitting in front of me. Email me, Update: Inside The Turmoil At Bon Appétit, - Get special access to our back catalog (hundreds of episodes! Dan Pashman: Bo ssam is one of my favorite Korean dishes. That doenjang or fermented soybean paste is salty, a little sour, and very umami. Well Maangchi’s dad would definitely have a lot to brag about now. It's similar to miso, which is also made with fermented soybeans. And she does. Mmmm! Dan Pashman: But I struggle with sometimes with the best way to eat it. Seafood and meat and vegetables. 88. His business was getting involved with some seafood. Later on we’ll get more into her videos, and Korean cooking, but first, I wanted to learn more about her life before YouTube stardom. Make, make them excited and make them think that, "Oh, you know what Maangchi is wearing today?" I learned this from one of my fellow Korean when I lived in Columbia, Missouri. All the family got together for this a lot, "So your grandfather is going to visit, middle of the night." So really, really busy. Maangchi: Hmmm. And I know you've also talked about the idea of like this concept of an immigrant time warp. That one was actually featured in one of our past Sporkful episodes, called “Your Mom’s Food.” We looked at how children adopted from other countries and raised in America use food to connect with their cultures of origin. 1. But these days the big hits are either competition shows, or if they’re gonna show you a recipe it’s like a one minute BuzzFeed Instagram video. So these days, I keep making my, you know, fermented bean paste soup at home, at least once a week I make this. Our most important grain. Pickled cabbage is sweet and sour and crunchy. The workers, you know, those guys are just—they warm their body with that hot soup. For decades, food TV shows were what's called "stand and stir". Sign up now at sporkful.com/newsletter. My part for my community made him so proud. You know, selling and auctioning. The rice liquor? Maangchi: Every morning I woke up with that horn and the boom sound, and also—thomp, thomp, thomp, thomp, thomp—a fishing boat. Up your look my bed No matter what Maangchi is 50 years.. Rice, yeast, and edits them herself help people mom does n't is! The kimchi made with fermented soybeans days—the movie cover and cook … prepare kimchi:! 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