Dakgomtang is a comforting Korean chicken soup with tender chicken and a light, slightly milky broth. Served with rice, soy sauce relish, and spicy seasoning paste, it makes a delicious and satisfying meal.
Patbingsu!
I’m showing you how to make a sweet and icy Korean dessert called patbingsu, shaved ice topped with sweet red beans and fruit! It’s very easy to make!
Full recipe: https://www.maangchi.com/recipe/patbingsu
Korean icy cold noodles are so savory and refreshing, they are an awesome way to cool down in the summer but I eat them all year round. Why? Because I love the tangy, savory, and a little sweet taste of the broth, and the noodles are soft but chewy at the same time. How is it possible? : )
Warm, sizzling, comforting, usually spicy Korean stews are perfect for fall and winter. They are great for sharing with rice and banchan and are generous, nourishing, and healthy. See all my stew recipes
Do you want to make white fluffy bread? It is called my pandemic bread because I developed this recipe during the pandemic when my favorite bakery was closed. : ) Ever since then, I never buy a loaf of bread and always make my own. See the full recipe and video.
Dakgangjeong, extra crunchy on the outside, tender inside, and coated in a sticky, sweet-savory sauce. Boneless chicken cooks faster and stays super crispy, making this dish perfect for parties or a special snack at home!
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.
“I got a bag of Korean peppers from Hmart and they were so delicious, mild like a regular bell pepper but with a much better, deeper flavor. I loved them and used up the whole package ...” by marlenep
“This is my first time commenting, though I've made many of your recipes! I had to drop a note under this recipe. I've never had jangjorim before trying your recipe... I took one bite and said ...” by jtaylor7226
“Hi CherieB,
When you asked me about “witch soup,” I had never heard of it before, so I looked it up online.
I found out that it became popular in Korea about two or three years ago.
It ...” by Maangchi
“Hello, Bream!
I put leftover tofu in a container, fill it with cold water, close the lid tightly, and keep it in the refrigerator. But you should use it within a week.” by Maangchi
These green beans are something I make all the time, my own bokkeum of green beans stir fried with onions and lots of garlic. It was a big hit on YouTube and TikTok!
Latest Comments
Green chili peppers (Cheong-gochu)
“I got a bag of Korean peppers from Hmart and they were so delicious, mild like a regular bell pepper but with a much better, deeper flavor. I loved them and used up the whole package ...”
by marlenep
Braised beef with eggs & peppers in soy sauce (Jangjorim: 장조림)
“This is my first time commenting, though I've made many of your recipes! I had to drop a note under this recipe. I've never had jangjorim before trying your recipe... I took one bite and said ...”
by jtaylor7226
Spicy soft tofu stew with beef (Gogi sundubu-jjigae: 고기 순두부찌개)
“Hi CherieB, When you asked me about “witch soup,” I had never heard of it before, so I looked it up online. I found out that it became popular in Korea about two or three years ago. It ...”
by Maangchi
Soft tofu (Sundubu)
“Hello, Bream! I put leftover tofu in a container, fill it with cold water, close the lid tightly, and keep it in the refrigerator. But you should use it within a week.”
by Maangchi