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Make Maangchi’s Bulgogi
  + stars: | 2024-06-09 | by ( Sam Sifton | ) www.nytimes.com   time to read: 1 min
Good morning. I once spent an excellent summer day cooking in a Montauk condominium with the Korean cooking star Maangchi, who had rented the place for a vacation but still found time to help me understand the intricacies of cheese buldak, or fire chicken. It’s a recipe that I love and that I commend to you always, but it’s not the Maangchi recipe I turn to most often in the summer months. That would be her instructions for bulgogi (above), the beloved Korean barbecue dish that you can make inside or out and either way deliver deliciousness to the table, to serve with lettuce for wrapping, herbs, ssamjang, kimchi and steamed rice. I especially like it on Sundays, when I can slice the meat in the morning after breakfast and keep it in the marinade all day.
Persons: it’s Locations: Montauk
If Dr. Choi’s mother had a specialty, it was her encyclopedic knowledge of Korean ceremonial foods like yakgwa and how to present them. That’s why the recent commercialization of the cookie, with its ubiquity among young people who respect the tradition enough to reinterpret it, has delighted Dr. Choi. Today, Koreans enjoy yakgwa outside of those rites of passage, like as an after-school snack or weekday dessert with vanilla ice cream. When fresh, the cookie’s sticky, amber syrup should drip off slowly, drenching your fingers, like Winnie the Pooh’s paw, in honey. (The YouTube star and cookbook author Maangchi uses the word “juicy” to describe biting into fresh yakgwa.)
Persons: Choi, Choi’s, , Winnie, Maangchi Locations: Dang, Manhattan
Total: 2