As an adult, she got together with other Korean adoptees to learn how to cook Korean food. You must have a food related issue, a debate, a disagreement, something that is keeping you up at night. CLIP (SCHUYLER SWENSON): We made kimchi together. Um, this one came on Facebook from Elizabeth Dong. That's why I feel... Yeah, it's very relaxed. Don't try to judge each other. And then I made a video. Recently, Maangchi went back to her hometown in Yeosu, that port city on the southern coast. We are getting ready to tape some call-in shows and I want to hear from you: Do you have a food related issue that’s bugging you? Sometimes her readers ask for a dish she’s not familiar with. And these people want to learn Korean. Add sugar as needed. Those flavors of home became especially important to Maangchi when she moved to America. Dan Pashman: The subtitle translator for Parasite thought jjapaguri would be too unfamiliar a term for English speakers, so he made up the term ram-don. Many Asian people have lactose intolerance, so when did this cheese love start to become a thing and what's the best way to eat cheese with traditional Korean food?" Seafood and meat and vegetables. Maangchi: Yeah. Maangchi: Whenever you teach, even like a serious philosophy, your students are sleeping. And you can cut or you can even use your finger—so cut it off. When I was in Korea, we traveled and all my family, we traveled. So it’s 2007, and her son suggests she start a YouTube channel where she shares her recipes for Korean food. See more ideas about maangchi, maangchi recipes, korean food. Pretty much the only thing she doesn't do is run the camera. Well, Maangchi had gotten a masters in education. And this is—we are really connected and when they taste this and they really know that I love them. I mean, it was so fun to be making ritual together that is a unique Korean American adoptee activity and teach ourselves. Yeah. So adopted— Korean adoptees or a lot of people are so successful. Why don't you be healer this time?" And I won't give anything away but there’s a pivotal scene where the wealthy mother calls her housekeeper and tells her to make a dish called Ram-don so it’s ready for her kid when they get back. Then your kimchi will be so tasty. You might already be one of her 4 million subscribers, but if you're not: she's got hundreds of videos on her channel for you to browse. She was born Kim Kwang-Sook and grew up on the southern coast of South Korea, in the port city of Yeosu. Yeah. That's their breakfast. Even though the video quality is lacking, Maangchi expertly slices the squid open and chops vegetables. Just to make the videos more exciting? I learned this from one of my fellow Korean when I lived in Columbia, Missouri. In this updated recipe, I also used dangmyeon (당면), sweet potato starch noodles, which is also common in mandu fillings. Maangchi: Once a month we had some self help book group. Maangchi: I have a really good recipe for bo ssam. Dan Pashman: 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. 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!”. And Korean people love love doenjang-guk and soybean paste soup, and also makgeolli. Nabak kimchi is commonly enjoyed in the springtime when the kimchi made in the fall gets old. It gets added to a lot of dishes. And she makes a huge pot, you know? So I put it out to our listeners and ask them to write in with questions for you. At least a, "Hello?" Fermenting Cabbage Kimchi With Raw Oysters (Link to Maangchi Recipe) When I make fermented cabbage kimchi, I modify Maagnchi’s traditional napa cabbage kimchi recipe (tongbaechu-kimchi… Just to make the videos more exciting? The recipe for Stir-fried Oyster Mushroom (느타리버섯볶음) is here. This would be like me putting fresh caught lobster on my kid’s Kraft mac and cheese. Thank you Maangchi!! This is... Wah? Interstitial music in this episode by Black Label Music: Dan Pashman: Do you still do the editing for your own videos? She’s a single mother of adult children, and she’s addicted to online gaming. Yeah. Sometimes, you know, rice cake and quite delicious. That doenjang or fermented soybean paste is salty, a little sour, and very umami. It was about a death row inmate, whose last wish is for a bowl of doenjang-jjigae, that fermented soybean paste stew. Dan Pashman: You get a great feel for Maangchi’s style when you watch the video she made about one of my favorite Korean dishes, bo ssam. When she was there, she visited the grave of her father, the seafood auctioneer. You do not want to use oyster sauce in the amounts that would be a substitute for fermented shrimp. Her Kimchi Pancit recipe is featured on this page.Pancit is a Filipino noodle dish with chopped vegetables and meat. But I struggle with sometimes with the best way to eat it. How often you open this kimchi container? All the family got together for this a lot, "So your grandfather is going to visit, middle of the night." She shoots them in her apartment, and edits them herself. So these days, I keep making my, you know, fermented bean paste soup at home, at least once a week I make this. I said, my father, when he was alive, and he was always proud of me. So there is some bones inside. . 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