It's all about Korean home cooking. Looking for a recipe or ingredient?? Just search below:
Pan-fried eggplant (gaji-gui) is a quick Korean side dish made with flour-coated eggplant and a savory soy sauce seasoning. Tender, juicy, and wonderfully smoky, it’s ready in just 10 minutes.
This recipe is for a refreshing omija punch with pear and noodles. I filmed it in beautiful Munkyeong, where most of the omija in Korea is grown! Full recipe: https://www.maangchi.com/recipe/omija-hwachae
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.
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
It took me three years to perfect this recipe for classic sweet, sour, and spicy Korean fried chicken. It was worth it, everyone loves its airy crispiness and addictive taste.
Served with soup and rice, these are an essential part of any Korean meal. See all my side dish recipes
So many of my readers tell me I’m their inspiration, but in reality they are the ones inspiring me to develop better recipes and always try my best.
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
Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치)
“Wow, your kimchi has such a beautiful bright red color! It’s impressive to see you making kimchi with your bare hands!”
by Maangchi
Kimchi stew (Kimchi-jjigae)
“I usually use medium-firm tofu, but firm tofu will be good, too.”
by Maangchi
Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치)
“Hello Maangchi, I completely forgot to upload a picture last time. I made the chaesik kimchi again today. This time I experimented with nori sheets. The nori leaves should also give a fishy note to the kimchi. ...”
by Max-93
Kimchi stew (Kimchi-jjigae)
“Do you recommend a firm tofu for this recipe?”
by greenygreen13