Maangchi has taught people from all over the world how to make Korean food through YouTube, where her videos have been viewed over 65 million times. Maangchi’s first cookbook, Real Korean Cooking, includes 125 of her favorite recipes and illustrates the tremendous variety of Korean cooking. Over two years in the making, the book focuses on traditional and authentic Korean dishes with whole chapters devoted to Korean fermentation and banchan (Korean side dishes).
Maangchi sits down with Matt Rodbard, Executive Editor of Food Republic, to discuss how her passion for Korean food led her to become an internet sensation and a cookbook author. She demonstrates recipes and shares cooking tips and techniques.
Thursday, May 28, 2015 | 6:30 PM
TICKETS ONLY:
Explorers, and Above: FREE
Members: $10
Nonmembers: $20
Members with Book: $20*
Nonmembers with Book: $30*
(*ticket price includes one copy of the book Maangchi’s Real Korean Cooking)
Cookbooks will also be sold separately at the event for $20.
If you have any questions, please contact Jamie Tyberg or (212) 759-7525, ext. 321.
Culinary programs are generously sponsored by SK.
About the Speaker
Maangchi ("Hammer" in Korean) was born and raised in South Korea, where she learned the fundamentals of home cooking from her relatives. A former counselor for victims of domestic violence and movie extra, she is the founder-owner of maangchi.com , the top online destination for Korean cooking. She also has her own YouTube channel and is a member of YouTube’s partnership program.
About the Moderator
Matt Rodbard is the Executive Editor of Food Republic where he edits a variety of stories and writes primarily about restaurants, chefs, drinks, music and traveling with “food on the brain.” He’s written for Bon Appétit, Travel & Leisure, Tasting Table, Men's Journal, Spin, and Time Out New York. Rodbard authored the 2013 Korean Restaurant Guide: New York, and he and Momofuku/Jean-Georges alum Deuki Hong are authors of a book, Koreatown USA, to be published in 2016 which will "explore Korean food in America, in both traditional settings (the food of K-Towns in Los Angeles, New York and beyond), as well as in the kitchens of non-Korean chefs."
About the Book
From the Publisher
Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking , she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.
For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.
With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.
