Delicious Korean cooking, recipes, videos, photos, cookbooks, and blog

From the Korean cooking forums

Latest Comments

• Traditional napa cabbage kimchi

  “Just skip the rice porridge. Except for bachelor kimchi I never use it. If you scroll down any of Maangchi's recipe pages, you'll find a conversion table. 1 (American) cup equals about 240 ml. ”
  by sanne

• Bread Rolls

  “Thank you, teacher Maangchi! ”
  by kenhovgaard

• Pan-fried meat and tofu patties (Wanja-jeon)

  “What kind of pan are you using? ”
  by finelychop

• Stir-fried Asian chives, meat, and vegetables (Buchu-japchae: 부추잡채)

  “My version ”
  by maloudelim

• Green plum extract (Maesil-cheong)

  “Hi Maangchi! I tried the syrup using unripe blood plums (Australian) and I think it worked! I did 2 separate jars, and it's almost been 100 days. But while one jar looks perfect, the other has ...”
  by dustbunny55

• Ginseng chicken soup (Samgyetang)

  “Hi dearest, no salt in the cooking broth? Thank you! ”
  by Harissa

• Beef and Radish Soup (Soegogi-muguk)

  “Made this today and it was a success. My husband and I loved it! The recipe and video made it so easy to complete. Thank you! ”
  by Khasheesh

• Seafood Pancakes (Haemuljeon: 해물전)

  “Yums! I am having some friends on Friday for lunch (it’s a public holiday here in SG) & I will be cooking this dish to serve them together with your tofu stew; Korean fried chicken!!! Thank you ...”
  by DAT811

• Traditional napa cabbage kimchi

  “Hi Maangchi! After years of making your recipes, we're finally going to be able to make good and proper Kimchi! But I have questions. We don't have the privilege of living near an Asian grocery store. In fact, the ...”
  by Mayonayys

• Traditional napa cabbage kimchi

  “Thanks for your respond, the yeong yang red pepper flakes taste much better than the one that I bought from the Korean supermarket coz all of the red pepper flakes in Korean supermarkets are origin ...”
  by Lily5376