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!
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
My most popular Korean recipes
-
Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
I just wanted to thank you for your beautiful videos. I have always loved Korean food and was looking for the right recipes to make some delicious Korean food by myself. Thank you ^^
I think I have many of these things. Have you ever tried anchovey paste in tube? I think I could substitute it for dried anchovey. I’ve used it for making Cesar’s salad dressing. It’s not fishy & it adds that umami (sp?) fullness to the flavor. I’m glag I don’t have to have those tiny, salty brine shrimp as an essential Korean ingredient. I had a taste of it as a condiment at a Korean friend’s dinner party & it had a too strong rotten fish taste for me. I almost couldn’t swallow that one! LOL! Thank for all your videos, ect…!
I have an Aroma Stainless pot 20 cup rice maker. I washed my Nishiki rice well, and followed directions, but it was not good rice. I then tried taking my usual 2 1/4 cups Imperial rice, washed and drained and put in the rice cooker pot. I measured the water I put in, till the water was to the first joint of my index finger. This was a little over 4 cups Imp. (4 cup 2 Tbsp?) of water. This seems like too much water, but is making great rice, and only a tiny bit browned on the bottom. I remove all the white rice, then scrape the browned out into a bowl and add sauce or spice for a treat. Hope this helps.
Thank you maanchi.^^ I enjoyed your video very much. And very exciting.
I am Korean, I didn’t cooking very well.
But your video helps to me cookerㅋㅋ
제가 영어를 잘 못해서 제 마음을 영어로 잘 표현 못하지만..요새 망치씨의 비디오를 보면서 요리공부를 즐겁게 하고 있어요. 영어공부도 덤으로 하고 있구요.
제가 현재 있는 곳은 중동쪽이라 여러가지 재료를 구하기가 쉽지 않지만 열심히 발품을 팔아 구하고 있습니다. 저도 열심히 배워서 망치씨 처럼 되고 싶어요.ㅎㅎ 넘 과한 욕심이죠^^
망치씨의 비디오 데로 첨으로 가래떡을 만들어 떡볶이를 해먹었어요. 대단하죠^^
열심히 할께요~~망치씨도 건강하시고 감사드립니다.~~
가래떡 만들기가 쉽지 않은데 떡볶이까지 만드셨다니 대단하시네요! 제 웹사이트가 도움이 된다니 기쁩니다.
It sounds like you are a great cook because your made tteokbokki with your homemade garaetteok! I’m happy to hear that my recipes help you!
@ CynthiaH Have you washed you rice untill the water was clear? And after that cook it normal in your rice cooker. ;) That’s it. FIGHTING!! ^.^
Thanks for this list, Maangchi. Maybe you can do a video called, “Korean rice, 101” and explain how the rice is sticky. I cannot get my rice to turn out nice and sticky, even in my rice cooker. : /
Thank you for providing these starter ingredients. I’ve spent most of my free time this weekend enjoying your videos and can’t wait to start cooking!