I made this pan-fried seasoned Spanish mackerel on a trip to Mexico where I bought the fish early in the morning from fishermen coming in from the ocean, but it’s really an old recipe that I used to make for my children’s lunchboxes. Savory and just a little sweet, it’s a big hit with kids (and adults, too) : )
Savory, delicious, budget-friendly, and easy-to-make soybean sprout & kimchi soup. All Koreans love it because it tastes so good!
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Here's the latest if you want to see what it's like ~
Simple, nutritious, savory, delicious, budget-friendly and a loooongtime Korean staple: there are many kinds of soybean paste soup but baechu-doenjangguk is the all-time king!
1 minute video on how to make jjajangbap, blackbean sauce with rice! 짜장밥!
Everyone loves black bean noodles, but did you know that black bean rice is easier to make, super delicious, and is a great way to use up your chunjang?
A creamy, Italian-inspired variation on the popular spicy Korean street food, rosé tteokbokki is a recent phenomenon in Korea. The first time I even heard about it was when one of you asked: “Maangchi, do you have a recipe for rosé tteokbokki?” Now I do!
This simple, crispy, fresh-tasting and delicious vegan pancake is quick to make and impossible not to like. Make a small one for a snack, or a big one for a meal.
Kkanpunggi is spicy, garlic-fried chicken stir-fried with vegetables and a sweet, sour, spicy sauce. It’s a Korean-Chinese dish, fast to make, garlicky, crunchy, a little spicy and a lot of fun to eat!
Jokbal is rich and savory pig’s trotters braised in seasonings for hours until they totally absorb the flavors and are soft, shiny, and glazed, with the meat falling off the bone. This recipe took me years to perfect and it can’t get any better.
Hot and fluffy steamy jjinppang are irresistible! Soft on the outside with sweet red bean paste in the middle, they are great for a dessert or snack, or even a light meal when you’re in a hurry. Make sure the filling is a little chunky and not too smooth!
Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It’s something I used to eat on the streets of Korea after school. My version uses anchovy stock, which combines beautifully with the spicy sauce and soft rice cakes.
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!
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
“Awesome! Your first attempt at making jjajangmyeon turned out delicious! I'm thrilled to hear that. Keep up the good work with your Korean cooking. There are so many delicious dishes waiting for you to explore in ...” by Maangchi
“This was my first time making jjajangmyeon for real instead of from instant. Your instructions and where to get ingredients was very helpful. It came out delicious and I love the texture of the noodles! Looking ...” by MochiMom
“Hi Kris,
Making doenjang jjigae with fresh pumpkin harvested from your own garden sounds even more delicious!
When I make soybean paste stew, I usually add shrimp from the beginning and let them simmer. This is because ...” by Maangchi
“No need to use a blender. There are two types of barley malt. One is in powder form, and the other is coarse. You can use coarse barley malt flakes in the same way. Mix it ...” by Maangchi
“Thank you so much, Sanne! So it IS a type of bellflower. Well, darn. Could have used it. Just today I strained out my yakju made with the dried bellflower root, and also made some tasty ...” by speakfreely
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
Jjajangmyeon (Noodles in blackbean sauce)
“Awesome! Your first attempt at making jjajangmyeon turned out delicious! I'm thrilled to hear that. Keep up the good work with your Korean cooking. There are so many delicious dishes waiting for you to explore in ...”
by Maangchi
Jjajangmyeon (Noodles in blackbean sauce)
“This was my first time making jjajangmyeon for real instead of from instant. Your instructions and where to get ingredients was very helpful. It came out delicious and I love the texture of the noodles! Looking ...”
by MochiMom
Pan-fried seasoned Spanish mackerel (Samchi-yangnyeom-gui: 삼치양념구이)
“It looks fantastic. My mouth is watering! I am adding this to my list to try making for my husband and kids. Thank you. ^,^”
by Jshower1
Japchae (Sweet potato starch noodles stir fried with vegetables)
“I tried your cucumber salad last night and my daughters loved it! Thank you for sharing us your recipes.❤️”
by Kring
Traditional Korean rice liquor (Makgeolli)
“❤️”
by sanne
Traditional Korean rice liquor (Makgeolli)
“Thanks, sanne!”
by Maangchi
Doenjang-jjigae (Fermented soybean paste stew)
“Hi Kris, Making doenjang jjigae with fresh pumpkin harvested from your own garden sounds even more delicious! When I make soybean paste stew, I usually add shrimp from the beginning and let them simmer. This is because ...”
by Maangchi
Hot pepper paste (Gochujang)
“No need to use a blender. There are two types of barley malt. One is in powder form, and the other is coarse. You can use coarse barley malt flakes in the same way. Mix it ...”
by Maangchi
Spinach side dish (Sigeumchi-namul)
“Your sigeumchi namul looks so tasty! I'm so happy to hear that you tried out the spinach side dish from our newsletter. Happy cooking!”
by Maangchi
Traditional Korean rice liquor (Makgeolli)
“Thank you so much, Sanne! So it IS a type of bellflower. Well, darn. Could have used it. Just today I strained out my yakju made with the dried bellflower root, and also made some tasty ...”
by speakfreely