It's all about Korean home cooking. Looking for a recipe or ingredient?? Just search below:
An easy Korean spicy tuna stew made with canned tuna, gochujang, and gochugaru. It cooks in just 15 minutes and is delicious served ssam-style with rice, lettuce, and apple ssamjang.
Jangtteok is a traditional Korean side dish made with flour, gochujang, doenjang, and chopped perilla leaves. It is pan-fried, sliced, and served with rice. It is savory and slightly salty with a fresh herbal aroma.
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.
A comforting Korean beef noodle soup topped with tender beef and spicy seasoned buchu in a clear anchovy-kelp broth. A flavorful and nourishing one-bowl meal.
Korean cuisine consists of many vegetarian or vegetable-centric recipes that use seasonal, locally sourced vegetables, often foraged. See all my vegetarian recipes
Jjimdak (aka dakjim), is braised chicken with vegetables and noodles that originated in Andong, Korea. It’s a juicy, colorful, flavorful way to enjoy chicken with the whole family.
Here’s a delicious, flavorful, juicy, crispy, spicy, small-batch kimchi you can make pretty much anywhere for 1 or 2 hungry kimchi-lovers. The ingredients are easy to find, too!
Street stalls selling quick, inexpensive, inventive, eye-catching snacks have been a part of Korean food culture for centuries. The stalls are usually clustered wherever people gather, like schools, markets, festivals or entertainment districts. The food is constantly evolving, with new dishes and techniques developing literally overnight and then copied and reworked by other vendors in a never-ending cycle. See all my street food recipes
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
Which to get? Both are best sellers. Choose Maangchi’s Real Korean Cooking for recipes and instructions for making essential pastes and sauces, or Maangchi’s Big Book of Korean Cooking for more recipes, photos, and variety.
My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I’ve been using for years and years. Spicy, fermented, and delicious.
Latest Comments
Pork bone soup (Gamjatang)
“Dear Jonathan, “Could using a pressure cooker have affected the flavor or the way the broth developed?” Yes, I don’t use a pressure cooker when making any kind of bone broth. A pressure cooker cooks the ingredients quickly, ...”
by Maangchi
Fermented squid side dish (Ojingeojeot)
“Hi sanne, When making jeotgal (fermented fish) with anchovies or sardines, I salt them whole without removing the innards.”
by Maangchi
Tuna gimbap
“Of course you can make delicious and beautiful tuna gimbap without crab sticks! Julienne the carrot or cut it into long, thin sticks, sprinkle it lightly with salt, and let it sit for about 5 minutes. ...”
by Maangchi
Fermented squid side dish (Ojingeojeot)
“Hi Maangchi, I have a question regarding your recipe for Jeong-eo-ri jeotgal from "Maangchi's Real Korean Cooking". It says to use whole sardines - does that mean with or without the intestines? And thank you again for that book!”
by sanne