During the years that she was addicted to online gaming, life for Emily Kim began when she got home from work at 6 p.m.
艾蜜莉．金沉迷網路遊戲那些年，她的生活從下午6點下班到家開始。
"I would shower quick, and eat something, no matter what, so I could start playing my game," said Ms. Kim, a.k.a the YouTube Korean-cooking star Maangchi. "And I wouldn't stop till 3 a.m."
「我會很快沖個澡，隨便吃點東西，然後就玩遊戲，一直玩到凌晨3點。」這位金女士，也就是YouTube上的韓國料理烹飪明星Maangchi，如是說。
In 2003, divorced and with her two grown children out of the house, Ms. Kim ventured into the online role-playing battle game City of Heroes and couldn't pull herself away. Maangchi, pronounced MAHNG-chee and meaning "hammer" in Korean, was the name of her online avatar, who specialized in destruction, wielding a huge scimitar and wearing a tiny miniskirt.
2003年，她離了婚，兩個孩子也長大離家，她投入線上角色扮演打鬥遊戲《城市英雄》，難以自拔。Maangchi是她的網名，發音似「忙起」，在韓語中是「鐵鎚」的意思。Maangchi揮舞巨大的短彎刀，穿超短裙，擅長破壞。
In 2007, her children persuaded her to try a more nourishing form of Internet expression: cooking videos. "I had no idea if anyone would watch me," she said, "but the Korean recipes I saw in English were full of mistakes, and I wanted to show the real way we do things."
2007年，孩子們勸她嘗試一種更有營養的網路表達方式：烹飪視頻。「我不知道有沒有人想看我，」她說，「不過，我看到的英文韓國菜食譜充滿錯誤，所以我想展示我們道地的烹飪方法。」
Now, Ms. Kim has more than 619,000 YouTube subscribers.
如今，她的YouTube頻道訂戶超過65萬。
At age 58, she has just published a cookbook, "Maangchi's Real Korean Cooking," one of the few comprehensive books on Korean cooking written for Americans, but without major adjustments to make the food more accessible.
58歲的她剛出版了《Maangchi的正宗韓餐食譜》，這是少數寫給美國人看、內容詳盡的韓餐食譜，但沒有為方便讀者而做重大調整。
From watching her videos, it is hard to envision Ms. Kim as a reclusive gamer. In extravagant eye makeup and bright pink lipstick, she cooks huge batches of bibimbap, bulgogi and KFC, sweet-sticky-spicy Korean fried chicken. She demonstrates the endless variations of kimchi and schools her viewers in the pronunciation of dishes like soegogi-muguk (pronounced SAY-go-gee moo-GUHK), beef and radish soup.
看她的視頻，很難想像她是個宅在家的網路玩家。她打著濃厚的眼影，塗著亮粉色口紅，烹調石鍋拌飯、韓國烤肉，以及肯德基式的甜辣韓國炸雞。她向觀眾展示種類繁多的韓國泡菜，傳授食物的正確發音，比如牛肉蘿蔔湯（發音似崔琥基穆谷）。
Although she presents herself as lighthearted, Ms. Kim is first and foremost a teacher, and a strict one at that. "I have to do everything correctly," she said. "Otherwise I will hear about it from the Koreans."
儘管擺出一副輕鬆模樣，但首先她是位老師，而且是位嚴師。「我每件事都得做好，」她說。「否則會被韓國人批評。」
This is a phrase she often repeated to the editors of her cookbook when they quailed at including recipes for fermented sardines, jellyfish salad and kelp stock. This, Ms. Kim believes, is the problem with virtually every Korean restaurant in the United States: The food is sweeter, saltier, less spicy, less fishy and less rich with umami than it should be.
這是食譜編輯怯於把某些菜單，例如發酵沙丁魚、涼拌海蜇皮和海帶高湯加到書裡時，她屢屢對他們重申的話。她認為這正是幾乎所有美國韓餐館都有的問題：食物比正宗的韓國料理更甜或更鹹，但是辣味、魚味和鮮味不足。
Ms. Kim was raised in Yeosu, near the southern tip of the Korean Peninsula, where her family was in the seafood business. She learned from her mother, aunts and grandmothers how to not only cook but also pickle, smoke, dry and ferment.
她在靠近朝鮮半島南端的港市麗水長大，家族經營海鮮生意。她從母親、阿姨和阿嬤那裡不僅學習如何烹飪，還學習如何醃製、燻製、風乾和發酵食品。
Ms. Kim first came to the United States in 1992 with her husband, who emigrated to take a teaching job in Missouri. In the Midwest, she would lead fellow expatriates on expeditions in search of Japanese or Chinese restaurants.
1992年，她隨丈夫首次來到美國。她的丈夫移民美國，在密蘇里州教書。在美國中西部，她帶領其他韓僑尋找日本或中國餐館。
Now, she lives and shoots her videos in a compact apartment perched above Times Square. She shares the apartment with David Seguin, a web developer at The New York Times, whom she married in 2009. There, she practices the slow and ancient art of fermenting, making gochujang (chile paste) and doenjang (soybean paste), an umami-rich flavor element pervasive in Korean cooking. The recipe calls for an electric blanket, about four liters of salt and hay; it takes almost a year to complete.
現在，她住在紐約市時報廣場邊一個高樓層小公寓裡，也在這裡拍攝視頻。她和丈夫大衛．塞金同住，塞金是《紐約時報》的網頁開發者，兩人於2009年結婚。就在這個公寓裡，她用古法緩慢發酵製作辣醬和豆瓣醬。豆瓣醬在韓餐中非常普遍，鮮味十足。烹飪書指定要有電熱毯，四公升的鹽巴與乾草，需要近一年時間才能做好。
Traditionally, even a basic family dinner consists of 8 to 10 different dishes: soup or stew, rice, kimchi, often a stir-fry of protein and vegetables, and at least three side dishes like spicy cucumber salad or steamed eggplant.
按照韓國傳統，最基本的家庭晚餐也包括八至十種不同的菜肴：湯或燉菜、米飯、泡菜、通常是炒蛋和炒蔬菜、至少三份小菜，例如辣拌黃瓜或蒸茄子。
"There is nothing Koreans love more than sitting around a table where every inch is covered with food," Ms. Kim said. "And if there is a grill in the middle of it, that is even better."
「韓國人最喜歡圍坐在擺滿食物的桌邊，」她說，「如果桌子正中有烤肉，就更好了。」
