Maangchi's cookbooks


Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
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Maangchi's recipes by category:Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
Hi Maangchi.
In Guatemala that “black bean paste” is called “frijoles volteados” :D
There are three ways to eat frijoles here in Guatemala:
1. Frijoles parados: Cooked with water, onion and salt in a pressure cooker. You can eat this as a soup with a lot of water from where you cooked them with rice. Or after they are cooked you live them without the lid in the stove in low to medium heat so that most of the water evaporates and end up with a more consistent preparation.
2. Frijoles colados: take all the “frijoles parados” with the water and blend them. It ends up being like a soup (but everything blended).
3. Frijoles volteados: you fry in oil the “frijoles colados”, this takes a lot of time because it has to change the consistency. The name “volteado” comes from “turning” it over itself in the pan. At the end that is the way it is presented in a dish. For eating this type of bean, or “frijoles” there are packages sold already precooked so it is easier and faster.
Well I told you a little bit about frijoles in my country:D. And me, I’m learning a little about the black bean paste from Korea.
Yesterday I made for the first time Jjanjangmyeon from the recipe in your video. Didn’t have radish, so I used carrots. I panicked with the noodles, because they were frozen I didn’t know if I should wait for them to defrost or put them like that to cook, but didn’t have time. So I put them in water before cooking them. They didn’t end up being very good. Next time I’ll wait for them to defrost naturally with time.
Ok Maangchi bye bye. Till next time :)
wonderful sharing … thanks !
wow the food looks amazing
picante means spicy :P http://translate.google.com/#es|en|picante
i recognized it because it looks like french piquante .. and two different foods but both look spicy :P
Whenever I go somewhere new, I want to eat all the local food too! Thanks for sharing, Maangchi!
that looks delicious!!!! i am so jealous of all your food adventure in guatamala :)
Wow. Thank you for sharing such a wonderful food during your vacation. I agreed with everyone. The color of the food are so colorful and vibrant. I just love to try local food when I travel to another country. Did you enjoy the trip? :-)
Ko-mo-si-mida oni :-)
Zoe
Oh all the food looks so delicious! Looks like you got a lot of ideas while you were there and thoroughly enjoyed the food. The colours of Guatamala look so vibrant! Thanks so much for bringing us along on your trip!
Loved the pics and stories! Thanks you so much for sharing your trip!
WOW! Such great looking food.
Wow, those foods are looking so good and colors are so vibrant. I enjoyed looking at these food photos. Thanks for sharing Maangchi! I have a question. How was that mustard color vegetable soup taste like?
Wow.
The food is so colorful! And it looks so fresh. You’re making me so hungry, and I don’t even really like Hispanic food! It looks like you ate their black bean paste with every meal. Oh, and you got to try real authentic paella. Goodness, I’m jealous. I’m glad you had such a good time! (And took such lovely pictures of the food!)