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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
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
We 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
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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hi maanghi unnie! i’m a little young, but i have started to make one of your recipes and my family loved it! i’m hoping to make more! x) if you can, may you make more simple recipes? :) i would love to see more of your own creations of your recipes! oh! and congratulations!! i hope i get one of the cookbooks xD but heh seriously i’m only 13 and i just LOOOVE your recipes!
sorry! maangchi* Dx
Anoymous!
Thank you for leaving your comment here about making bean paste. A few people have requested this the recipe,but I did not remember under which blog I left this comment. : ) I only remembered I wrote this somewhere on my blog.
I should think about showing the recipe someday anyway.
haha…that description of making bean paste was funny to me! what a long process! i just found your site today and i’m so excited about it! it’s great that there is a korean woman out there showing americans and others how great korean food is! you need your own TV show! =)
Hi,
You are interested in making your own beanpaste and hot pepper paste. Cool!
I used to make hot pepper paste and bean paste when I lived in Korea. It’s very complicated and takes long long time. Especially to make soy bean paste, first you have to cook beans , then crush and make blocks of beanpaste , and dry it, then ferment !
Not finished yet. : )
You have to put the fermented dried bean paste blocks into a huge earthenware and add water and huge amount of salt.
Not done yet! :)
Then you have to wait for a few months. Be sure you have to open the lid of the earthenware when it’s fine day. Of course you have to close it in the evening. Over and over again, you have to open and close the lid of earthenware.
Not done yet!
A few months later, the salty water turns into brown liquid, which is soy sauce! Then take out the blocks of beanpaste and put it in a jar to keep, which is “bean paste(doen jang)
Then what are you going to do with the salty water?
You have to boil the salty brown liquid for hours and hours.
ooh! smelly!
When somebody is boiling her soy sauce, all neighborhood is full of smell! The liquid is salty soy sauce.
You must have seen I often used fish sauce to salt my soup in my cooking videos. The fish sauce replaced the salty soy sauce.
The salty soy sauce is different from that you can get at a korean grocery store.
Do you think it’s possible to make it here? : )
I can’t make it here in Canada, besides it smells a lot.
Making hot pepper paste is easier than bean paste, but still it’s convenient for me to buy hot pepper paste here. The taste is ok.
Thank you for your interest in my recipes. I will keep your request in mind though. Who knows? I may have chance to make it someday.
Do you find my explanation is interesting? It took time to entertain you! : )
Thank you Maangchi! I was going to try to make my own kimchee, and found you on the internet…I have a bunch of korean cookbooks, but watching your video blog, and the instructions are far better than just the recipes I have!
Next…can you show us how to make our own dwenjahng, or gochujang from scratch? I don’t trust the ones in the supermarkets with all the chemical and msg ingredients in them.
Thank you! I will be buying your book!