A creamy, Italian-inspired variation on the popular spicy Korean street food, rosé tteokbokki is a recent phenomenon in Korea. The first time I even heard about it was when one of you asked: “Maangchi, do you have a recipe for rosé tteokbokki?” Now I do!
1 minute video on how to make jjajangbap, blackbean sauce with rice! 짜장밥!
Everyone loves black bean noodles, but did you know that black bean rice is easier to make, super delicious, and is a great way to use up your chunjang?
Simple, nutritious, savory, delicious, budget-friendly and a loooongtime Korean staple: there are many kinds of soybean paste soup but baechu-doenjangguk is the all-time king!
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My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from November if you want to see what it's like.
This simple, crispy, fresh-tasting and delicious vegan pancake is quick to make and impossible not to like. Make a small one for a snack, or a big one for a meal.
Kkanpunggi is spicy, garlic-fried chicken stir-fried with vegetables and a sweet, sour, spicy sauce. It’s a Korean-Chinese dish, fast to make, garlicky, crunchy, a little spicy and a lot of fun to eat!
Jokbal is rich and savory pig’s trotters braised in seasonings for hours until they totally absorb the flavors and are soft, shiny, and glazed, with the meat falling off the bone. This recipe took me years to perfect and it can’t get any better.
Hot and fluffy steamy jjinppang are irresistible! Soft on the outside with sweet red bean paste in the middle, they are great for a dessert or snack, or even a light meal when you’re in a hurry. Make sure the filling is a little chunky and not too smooth!
Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It’s something I used to eat on the streets of Korea after school. My version uses anchovy stock, which combines beautifully with the spicy sauce and soft rice cakes.
A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it’s a great side dish for any meal!
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
“You did it just like I did! : )
Rice, soybean sprouts & kimchi soup, and galbi make a perfect meal! I'm thrilled to hear that you also enjoy this soup.” by Maangchi
“Thank you for sharing the cute story and the photo of your gamja-hotdog!
It seems like you took the photo right after making it. I can almost feel the heat and crunchiness of those small potato ...” by Maangchi
“I had some soybean sprouts on hand so I decided to make this recipe today. I was so happy. I paired it with white rice and galbi just like you did in the video. Thank you ...” by divyne
“While at college, my son got home too late for the dining hall and made the mistake of browsing food videos. He came across Gamja Hotdogs... on an empty stomach. It was a tough ...” by TomW
“In my case, when I make kimchi, I store it directly in the refrigerator. It takes about two weeks for the kimchi to ferment in the refrigerator. Therefore, I can enjoy it deliciously for about a ...” by Maangchi
“I didn't know that blood sausage is readily available in Austria. In Korean grocery stores, you'll typically find Korean blood sausage (called sundae) in the frozen section. If you can't find perilla leaves, basil or mint ...” by Maangchi
“Hello and thank you for the recipe. I have been living in France for a few years now and as I have been craving some good spiciness I just made my first batch of your kimchi ...” by flaps25
“Oh my! That looks amazing. I have been waiting for a Korean recipe for blood sausage for a long time, and here it is. As an Austrian, I love blood sausage. It is also widely available ...” by sea eagle
To make Korean grocery shopping easier for everyone, me and my readers have been making a list of local Korean grocery stores around the world. We started in 2010 and it's grown bigger and bigger every day. Want to find a store near you? Look here. Want to add your local Korean grocery store? Do it here! I use my own website no matter where I go, to get my Korean ingredients. : )
Kimchi stew is one of Koreans’ most-loved stews. It’s warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae!
Latest Comments
Soybean sprout & kimchi soup (Kongnamul-kimchiguk: 콩나물김치국)
“You did it just like I did! : ) Rice, soybean sprouts & kimchi soup, and galbi make a perfect meal! I'm thrilled to hear that you also enjoy this soup.”
by Maangchi
Korean-style french fries corn dog (Gamja-hotdog: 감자핫도그)
“Thank you for sharing the cute story and the photo of your gamja-hotdog! It seems like you took the photo right after making it. I can almost feel the heat and crunchiness of those small potato ...”
by Maangchi
Soybean sprout & kimchi soup (Kongnamul-kimchiguk: 콩나물김치국)
“I had some soybean sprouts on hand so I decided to make this recipe today. I was so happy. I paired it with white rice and galbi just like you did in the video. Thank you ...”
by divyne
Sundae-bokkeum (Spicy stir-fried blood sausage) 순대볶음
“Thank you for your tips, basil sounds great. I am definitely going to buy blood sausage today :)”
by sea eagle
Korean-style french fries corn dog (Gamja-hotdog: 감자핫도그)
“While at college, my son got home too late for the dining hall and made the mistake of browsing food videos. He came across Gamja Hotdogs... on an empty stomach. It was a tough ...”
by TomW
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“In my case, when I make kimchi, I store it directly in the refrigerator. It takes about two weeks for the kimchi to ferment in the refrigerator. Therefore, I can enjoy it deliciously for about a ...”
by Maangchi
Sundae-bokkeum (Spicy stir-fried blood sausage) 순대볶음
“I didn't know that blood sausage is readily available in Austria. In Korean grocery stores, you'll typically find Korean blood sausage (called sundae) in the frozen section. If you can't find perilla leaves, basil or mint ...”
by Maangchi
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“Hello and thank you for the recipe. I have been living in France for a few years now and as I have been craving some good spiciness I just made my first batch of your kimchi ...”
by flaps25
Sundae-bokkeum (Spicy stir-fried blood sausage) 순대볶음
“Oh my! That looks amazing. I have been waiting for a Korean recipe for blood sausage for a long time, and here it is. As an Austrian, I love blood sausage. It is also widely available ...”
by sea eagle
Crispy crunchy Korean fried chicken (Dakgangjeong)
“I think it will work well! Everyone loves it when I bring dakgangjeong to a party. I hope your guests give you some great compliments!”
by Maangchi