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Latest Comments

• Earthenware bowl

  “Maangchi, can you use this type of bowl to cook with on a glass top stove? Not induction, but still glass top. Will it scratch or damage the stove? Or affect how the food ...”
  by aaronf4242

• White Kimchi (Baek-kimchi)

  “I used Korean radish instead of cabbage. Is it ok? ”
  by cottony

• Fermented soybean paste (Doenjang)

  “I live in south India.the climate is usually very hot and sunny so we don't have any electric heating mat or ondol.so how to dry the freshly made meju blocks.can we directly sun dry them. ”
  by Krishna

• Ssamjang (Korean spicy dipping sauce)

  “I quadruple the recipe, substitute more white onion (actually sweet Vidalia or sweet Texas onions) for the green onion, run the whole batch through the blender, then keep this in the fridge for weeks. Use ...”
  by newgrl

• Hot and spicy rice cake (Tteokbokki)

  “While thawing my rice cakes from Frozen they all split in half. What did I do wrong? ”
  by Shef07

• Traditional napa cabbage kimchi

  “Thank you very much Maangchi for the recipe! We use natural liquid seasoning instead of fish sauce and soy sauce instead of the fermented shrimps. Fantastic kimchi - we love it! ”
  by VeganLegation

• Braised mackerel with radish (Godeungeo-mujorim)

  “Holy mackerel! : ) They look really really fresh! ”
  by Maangchi

• Traditional napa cabbage kimchi

  “Congratulations! Now you can make many different kinds of dishes with your fermented kimchi! ”
  by Maangchi

• Crispy crunchy Korean fried chicken (Dakgangjeong)

  “Wow, congratulations! Your chicken looks sweet, juicy, and double crunchy! I should make dakangjeong soon! : ) ”
  by Maangchi

• Hot and spicy rice cake (Tteokbokki)

  “If you keep cooking and stirring the rice cake, the broth will thicken. ”
  by Maangchi