In this recipe we skewer green onion, beef, and carrot, make them into pancakes and then cook them in a skillet. This is my late father’s favorite dish, so everytime I make and eat it, I think of him.
This fiery hot, cheesy Korean chicken is crazy easy to make and irresistibly delicious to anyone who tries it, as long as they can handle spicy food. My recipe has been made by millions of people and started a worldwide trend that is still going on.
Beautifully white, mild in taste, warm and satisfying, I’ve never seen anybody who doesn’t like pine nut porridge (jatjuk). The recipe is also very simple, made with just a few ingredients, and it’s super-nutritious!
Koreans have been making and eating these beautifully juicy, crumbly, layered cookies for more than a thousand years! Traditionally we had them only on special occasions and ceremonies, but you can make them whenever you feel like. Why not??
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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 March if you want to see what it's like.
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don’t hesitate to recommend japchae because everyone loves it!
A tweet from one of my readers!
Made Korean for brunch today... It was my first time using the Nori sheets and the experience was so much better than I expected 😊😊Made the famous Korean Gimbap... The kimchi is homemade too... Followed @maangchi 's recipe for both and they turned out sooooo good❤️ pic.twitter.com/gB5sT77UoM
Bulgogi is thin, sliced marinated meat quickly cooked over heat. This spicy bulgogi is easy to make and quick to grill at the table, so everyone can enjoy it together. As a bonus we finish the meal with spicy fried rice!
This Korean version of Japanese shabu-shabu is fun to make and fun to eat. It’s the perfect warm, cozy dish for cooking, eating, talking, and drinking together with friends and family.
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? my first book 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. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
“Thank you for this recipe. I ended up adding some dashida (about 2tsp) for that familiar taste. Next time I might try adding brined shrimp instead.. I'm so happy to have made this myself!” by Sora
“Anyong!
Thank you for your amazing recipe. I have made it so many times now. It's a big hit among my family and friends here in Goa, India.
I made a new batch two day ago ...” by Mansa
“Hi Maangchi!
I've been using your recipes for about 10 years now (ever since I moved to Korea and especially after I moved back home with my Korean husband) but this was my first time making ...” by MissMichJeong
“Another great recipe, Maangchi!
Thank you so much! I've been following your recipes since I was in high school. It feels great being able to rely on an amazing cook for lovely authentic Korean dishes.
I cut ...” by Helloimchan
“It seems like your kimchi jjigae was delicious! If you make the stew again, consider either cooking the pork longer or slicing it even thinner for a better result. Good luck!” by Maangchi
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!
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Latest Comments
Haemul sundubu-jjigae (Spicy soft tofu stew with seafood)
“Thank you for this recipe. I ended up adding some dashida (about 2tsp) for that familiar taste. Next time I might try adding brined shrimp instead.. I'm so happy to have made this myself!”
by Sora
Bibimbap (Mixed rice with vegetables)
“This is so wholesome. This delicious meal is something I hope to eat soon!”
by rosskane20
Alimentari Orientale
“Dear Maangchi, this store is unfortunately closed now. Yours Andrea”
by Andrea
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“Anyong! Thank you for your amazing recipe. I have made it so many times now. It's a big hit among my family and friends here in Goa, India. I made a new batch two day ago ...”
by Mansa
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“Hi Maangchi! I've been using your recipes for about 10 years now (ever since I moved to Korea and especially after I moved back home with my Korean husband) but this was my first time making ...”
by MissMichJeong
Shrimp porridge (Saeu-juk: 새우죽)
“Another great recipe, Maangchi! Thank you so much! I've been following your recipes since I was in high school. It feels great being able to rely on an amazing cook for lovely authentic Korean dishes. I cut ...”
by Helloimchan
Kimchi fried rice (Kimchi-bokkeumbap)
“I make this spicy kimchi bokkeumbap all the time! Yours looks so good, too!”
by Maangchi
Kimchi stew (Kimchi-jjigae)
“It seems like your kimchi jjigae was delicious! If you make the stew again, consider either cooking the pork longer or slicing it even thinner for a better result. Good luck!”
by Maangchi
Seafood Pancakes (Haemuljeon: 해물전)
“Wonderful!”
by Maangchi
Pickled radish (Chicken-mu: 치킨무)
“Yes, you can use rice vinegar, too.”
by Maangchi