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Latest Comments

• 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

• Ox bone soup (Seolleongtang)

  “Hi Jill, Yes, freezing bone broth is a great idea. I often freeze my bone broth, too. You can keep it in the freezer up to 1 month. ”
  by Maangchi

• Fire chicken with cheese (Cheese buldak: 치즈불닭)

  “Wow I'm sure it was a big hit! ”
  by Maangchi

• Rice dessert drink (Sikhye)

  “It looks amazing! ”
  by Maangchi

• Hot and spicy rice cake (Tteokbokki)

  “Yes, you can use chicken broth, too. ”
  by Maangchi