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Latest Comments

• Twisted Korean doughnuts (Kkwabaegi)

  “Manngchi, thank you so much, these were soooo yummy! My toddler totally approves this recipe. Big hug! ”
  by amandayun

• Fermented soybean paste (Doenjang)

  “Maangchi, Does the meju expand while soaking in the brine? My 3 hanging blocks do not seem like they will become enough doenjang for an entire year unless they expand in the brine. C Bacon ”
  by chrisbacon18

• Jjajangmyeon (Noodles in blackbean sauce)

  “Sorry for the late reply! I used a Chinese Cabbage you can just find them in the vegetables section of normal groceries ”
  by Kookiebun

• Beef short ribs soup (Galbitang)

  “Very nice mmwah ”
  by orsikocs

• Korean miyeokguk (seaweed soup) meal

  “This kind of photo makes me fond of Korean food ! I'm french and I love french "cuisine", the full meal "aperitive-apetizer-main dish-cheese platter-dessert" is my heritage but as long as i can remember i've always ...”
  by Nayko

• Kongnamulbap (Soybean sprouts bibimbap)

  “Easy, yummy, full of "promesses gustatives". I have to try this very soon! ”
  by Nayko

• Kimchi soup (Kimchi-guk)

  “De-li-cious !! I made this for diner a few days ago and i still remenber it. So waaaAAARRMMMM :) I 'm a newbie in Korean "cuisine" so i read the online recipe juste before cooking it and ...”
  by Nayko

• Traditional napa cabbage kimchi

  “how to use pear juice instead of porridge? ”
  by cottony

• Quick, fresh kimchi (Baechu-geotjeori: 배추겉절이)

  “Hello maangchi I want to ask may I use Anchovy fish sauce instead of regular fish sauce? Thankyou ^•^ ”
  by Ryeochi

• Soybean sprout side dish (Kongnamul-muchim)

  “i made your recipe earlier today, but i leave the chilli flakes since my dad cant handle even a tiny tad of spiciness. it was a perfect condiment to our lunch! ”
  by sarahprijatna