Sujebi is a traditional Korean noodle soup where the noodles are thin, hand-torn pieces of dough added to a bubbling pot of savory broth. This soup is a long-time comforting favorite for many Koreans. It makes us feel cozy on rainy days!
This traditional Korean roasted chicken was the standard before fried chicken took over. This is my homemade version and it is the most flavorful, juicy, crispy roasted chicken you will ever have. I guarantee!
For me, this pickled radish is essential for enjoying any kind of Korean fried chicken. Tiny cold radish cubes, pickled in sweet, sour, and just a little salty brine are the perfect side dish for it. The recipe is so easy, it’s barely a recipe, but you don’t want to miss these pickles when feasting on your chicken and beer with friends! Geonbae!
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My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from November if you want to see what it's like.
Taught to me by a friend of mine in Korea, this small-batch, simple and easy bread roll recipe has been a favorite in my family for years and years. Anyone can make it! Why don’t you try?
1 minute video on how to make green onion kimchi!
Green onion kimchi is very aromatic, strong, spicy, crispy and much easier to make than traditional Korean napa cabbage kimchi because it takes less time and ingredients. You make it with whole green onion! Simple!
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!
Smoky, spicy, meaty and rich, with healthy chunks of been and plenty of vegetables, all in a savory broth. Perfectly prepared, it’s better than anything in any restaurant.
A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it’s a great side dish for any meal!
“Your Korean-style barbecue, prepared with lots of lettuce and a generous salad, must have turned into a fun party! The hearty doenjang jjigae (soybean paste stew) and rice look delicious as well.” by Maangchi
“This was really good! My family loved it— even my brother ended up having seconds. The beef was very tender and the broth flavorful. Made my whole kitchen smell amazing! The only thing I would ...” by lh2004
“Napa cabbage is on sale here again this week, and this kimchi is just beyond anything else!
My husband just met with a friend, and she's enchanted, too!” by sanne
“And apologies to everyone for flooding - but we have an exceptionally hard and difficult year; so hard that I've lost my joy in everything including cooking.
I'm reclaiming it right now.
Maangchi to the rescue!!!” by sanne
“I've just made one third of that amount (I didn't have more of that surprisingly excellent Napa cabbage on sale a fortnight ago) and am really looking forward to the result.
My hands still smell delicious! ;-)” by sanne
“Like in fish sauce? Use less of that because of the saltiness (about one third in my experience). It should work fine - or just use traditionally-brewed Korean soy sauce. It works like a starter in sour-dough. ...” by sanne
“I've kept that treasure in my near-freezing cold fridge ever since - and opened it (GOOD&GOOD) only today to make mak-kimchi.
https://www.maangchi.Com/recipe/easy-kimchi Perfectly OK; smells like Sardellenpaste (a paste common here in Germany when I was a child; ...” by sanne
To make Korean grocery shopping easier for everyone, me and my readers have been making a list of local Korean grocery stores around the world. We started in 2010 and it's grown bigger and bigger every day. Want to find a store near you? Look here. Want to add your local Korean grocery store? Do it here! I use my own website no matter where I go, to get my Korean ingredients. : )
Kimchi stew is one of Koreans’ most-loved stews. It’s warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae!
New to Korean cooking?
Latest Comments
Korean BBQ night
“Your Korean-style barbecue, prepared with lots of lettuce and a generous salad, must have turned into a fun party! The hearty doenjang jjigae (soybean paste stew) and rice look delicious as well.”
by Maangchi
Spicy beef and vegetable soup (Yukgaejang: 육개장)
“This was really good! My family loved it— even my brother ended up having seconds. The beef was very tender and the broth flavorful. Made my whole kitchen smell amazing! The only thing I would ...”
by lh2004
Easy kimchi
“Napa cabbage is on sale here again this week, and this kimchi is just beyond anything else! My husband just met with a friend, and she's enchanted, too!”
by sanne
kimchi stew – Savoy cabbage and pork belly
“I'm thrilled to hear that you enjoyed your kimchi stew made with your aged kimchi! Happy cooking!”
by Maangchi
Easy kimchi
“And apologies to everyone for flooding - but we have an exceptionally hard and difficult year; so hard that I've lost my joy in everything including cooking. I'm reclaiming it right now. Maangchi to the rescue!!!”
by sanne
Easy kimchi
“I've just made one third of that amount (I didn't have more of that surprisingly excellent Napa cabbage on sale a fortnight ago) and am really looking forward to the result. My hands still smell delicious! ;-)”
by sanne
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“Like in fish sauce? Use less of that because of the saltiness (about one third in my experience). It should work fine - or just use traditionally-brewed Korean soy sauce. It works like a starter in sour-dough. ...”
by sanne
Fermented squid side dish (Ojingeojeot)
“I've kept that treasure in my near-freezing cold fridge ever since - and opened it (GOOD&GOOD) only today to make mak-kimchi. https://www.maangchi.Com/recipe/easy-kimchi Perfectly OK; smells like Sardellenpaste (a paste common here in Germany when I was a child; ...”
by sanne
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“Can someone help me out? Has anyone used fermented anchovies instead of the salty shrimp in this recipe? Thanks for any help.”
by Angel a
Pork wraps (Bo-ssam)
“Guess what's cooking here right now (Cuckoo again) and already smelling delicious! ;-)”
by sanne