Preface:  I’m a white lady.  I was introduced to Korean food when I was 18, and fell instantly in love. I’ve been cooking Korean food for 25 years, and not to brag, but my Korean husband, his family, and friends tell me I’m pretty dang good.  Most of it I’ve learned from watching people cook, or reverse engineering what I’ve eaten. But when I get stuck trying to figure something out, or I want the authoritative recipe on something I’ve never made before, I go to Maangchi. […]