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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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My most popular Korean recipes
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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
My most recent recipes
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Fish cake noodle soup
Jan 21st
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I made this tonight to go with our homemade samgyupsal dinner. :) My friends said they loved it and that it was as good as the one served in the Korean barbecue restaurants! :) Thanks so mich for making me look cooler Maangchi! Keep rocking!
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Just tried this today and I’m so proud of my handsome wrinkly old men
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OMG! They look so tasty! Well made! : )
Hi maangchi! I made this dish and it turned out super delicious! I do not have rice syrup so I instead used brown sugar and it still came out so good. I love your recipes!
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It takes awhile to cook but the dish was very popular with my friends.
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Dear Maangchi,
I tried this recipe yesterday and it came out really well. It was hard to find rice syrup(i am from INDIA) and so I used honey 5 mins after cooking as it is not healthy to heat honey. But the potatoes got really wrinkled outside and cooked inside.. as an Indian this was a different recipe for me. Loved it totally. But few among my family found the potato skin a little unusual and bitter. Thanks for the recipe. Love you
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Wow looks perfectly shiny and wrinkly! I’m glad you enjoyed it!
Maangchi!! I love you and your recipes! Thank you for sharing this. It’s my first time to cook algamja-jorim but it turned out amazing. Thank you!
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Wow each potato looks like a cute jewel, shiny and wrinkly! I can almost taste them: chewy skin and fluffy potato inside.
I made this side dish with my husband in mind. He really loves potatoes and any dish really that incorporates them into it. When I saw this video, I instantly thought of him and how he would enjoy the dish. Turns out two of our boys also enjoyed the dish and he ended being raided by a one and three year old every chance they got. It was cute to watch. Thank you for the wonderful recipe as it gave my family a wonderful memory!
Thank you for the recipe! I made it a couple times now and it’s great to go with rice and also so good as a little snack to keep in the fridge!
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I’ve made this a few times since seeing the video, but a few weeks ago I tried it with carrots. Just cutting them into chunks and cooking them the same way. They turned out delicious! My mother-in-law says that she wants to use the recipe on chicken next. Can’t wait to try this with so many different things!
I just made some of these and they are absolutely delicious, but my mom thinks they need some spicing up… If I picked up some gochujang, would that work? Or maybe some garlic salt?
Adding some gochujang sounds great to me!
I made these potatoes last night and they didn’t turn out exactly right, but were ok. I think the potatoes were too big. I couldn’t find ones as tiny as quail eggs, the ones I got were golfball-sized. I had to cook them longer and the sauce basically burned (turned black and tasted burned). If I can’t find the small potatoes, would fingerling potatoes work? Or should I microwave the potatoes to cook completely before putting them in the sauce?
Use my other potato side dish (gamja jorim) recipe, please. Good luck! https://www.maangchi.com/recipe/potato-side-dishes
Thank you for the recipe Mangchi!my family enjoyed it!
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I can’t wait to make these! I moved out of state in the beginning of last month, and I’m homesick for home-cooked meals. There aren’t as many Korean stores or restaurants in Las Vegas as there were in the Chicago suburbs, so I’m glad I found you when I did, and I paid attention to my Korean side as much as I have. Hopefully with your help, and years of watching Eoma, I’ll make both of you proud.
Good luck with your Korean cooking! Eomma (mom)’s food is the best! : )
I have three kids and zero creativity in the kitchen. Ever since I saw your video on Korean fried Chicken a few months ago I’ve started cooking up a storm! My family has enjoyed korean fried chicken, fried rice, and steamed buns. I made these potatoes tonight and it was another hit! You’ve made cooking so easy and fun for me and I can’t wait to do more. Thank you!
It sounds like your Korean cooking has been going well! Cheers!
I just bought baby potatoes, gonna try this recipe tomorrow. But I’m afraid I won’t find the syrup. What can I use as substitute?
Use honey or brown sugar. Good luck!
I just realized it’s already written in the ingredients, sorry.. Thank you so much! :)
Maangchi Maangchi I have two questions regarding the recipe haha~
(1) I have Korean corn syrup at home but I don’t have rice syrup. Can I use corn syrup for the recipe? Or will honey and sugar be better substitutes of rice syrup?
(2) Um… I don’t feel comfortable eating potato skin. Is it possible to cook the potatoes with their skin peeled? I am scared the potatoes will be out of shape (i.e. to mash with one another lol) without their skin on though…
Thanks!!
I never tried this without skin, but I assume it will go soggy without them. Also the skin isn’t as thick as full grown potatoes and actually taste good when cooked this way. You might give it a try
I would choose corn syrup if it’s available. The syrup will make the potatoes shiny. The potatoes are so tiny like a quail egg size that it will be pain for you to peel them. Besides the skins are very delicious and nutritious. Now it’s time for you to change to try out potato skins. : )