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!
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!
Commonly served as bar food and meant to be shared and enjoyed together with friends, sundae-bokkeum is warm, sizzling, spicy and irresistibly delicious. Geonbae!
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?
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.
“Thank you Maangchi I love this recipe! Gonna be hosting a dinner s just wondering if I can do the first fry a day before, and do the second fry on the day to shorten the ...” by Sacchi
“One of my readers Mylesh used an airfryer and said it turned out great.
Check this out, please. www.maangchi.com/recipe/dubu-gangjeong#comment-53051” by Maangchi
“First, I wish you good luck with making delicious gochujang!
Yes, when I visited Korea a few years ago to learn about temple food, I went to a temple. During my visit, the monk showed me ...” by Maangchi
“Can I cut up the cabbage into bite sized pieces instead of leaving it whole, and then just toss it with the porridge and other ingredients? It's already cut up when I buy it at the grocery ...” by jya23
“Hello Maangchi, I am about to try your recipe, but I have halved the quantity, so it will fit in my small onggi. Probably all the gochujang I could use for a long time. I could certainly ...” by speakfreely
“I love this recipe! And so does everyone who tries it - even self acclaimed tofu haters.
Going to make it again tonight, but try it in the airfryer - wondering if anyone has tried this?” by cwilde
“Hi James,
If the kimchi tastes alright, it's fine even if you didn't include porridge. : )
Did the kimchi paste seem too dry when you were mixing it? Next time, keep the hot porridge nearby to ensure ...” by Maangchi
“Made a batch of even easier 'easy kimchi' and it was great: Just added garlic powder, fish sauce and anchovy soup base to the flour/water paste. 2-3 days on the counter and it was ready!” by martik777
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
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
Crispy crunchy Korean fried chicken (Dakgangjeong)
“Thank you Maangchi I love this recipe! Gonna be hosting a dinner s just wondering if I can do the first fry a day before, and do the second fry on the day to shorten the ...”
by Sacchi
Sweet and Crunchy Tofu (Dubu-gangjeong: 두부강정)
“One of my readers Mylesh used an airfryer and said it turned out great. Check this out, please. www.maangchi.com/recipe/dubu-gangjeong#comment-53051”
by Maangchi
Hot pepper paste (Gochujang)
“First, I wish you good luck with making delicious gochujang! Yes, when I visited Korea a few years ago to learn about temple food, I went to a temple. During my visit, the monk showed me ...”
by Maangchi
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“Can I cut up the cabbage into bite sized pieces instead of leaving it whole, and then just toss it with the porridge and other ingredients? It's already cut up when I buy it at the grocery ...”
by jya23
Hot pepper paste (Gochujang)
“Hello Maangchi, I am about to try your recipe, but I have halved the quantity, so it will fit in my small onggi. Probably all the gochujang I could use for a long time. I could certainly ...”
by speakfreely
Sweet and Crunchy Tofu (Dubu-gangjeong: 두부강정)
“I love this recipe! And so does everyone who tries it - even self acclaimed tofu haters. Going to make it again tonight, but try it in the airfryer - wondering if anyone has tried this?”
by cwilde
Easy kimchi
“It sounds great!”
by Maangchi
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“Hi James, If the kimchi tastes alright, it's fine even if you didn't include porridge. : ) Did the kimchi paste seem too dry when you were mixing it? Next time, keep the hot porridge nearby to ensure ...”
by Maangchi
Easy kimchi
“Made a batch of even easier 'easy kimchi' and it was great: Just added garlic powder, fish sauce and anchovy soup base to the flour/water paste. 2-3 days on the counter and it was ready!”
by martik777