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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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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Why does the cabbage need to be blanched separately first? Is there something else besides dirt that needs to come out? If not, then wouldn’t it be the same to chop up the cabbage, rinse all the dirt out, then add it to the soup? I am a busy mom and any steps I can shorten helps me a lot,lol! Thank you for your great recipes all these years!
Hello, I would really like to make this recipe. But my doenjang is super black colour. It looks like the black bean paste but it’s not. I already check the box. It’s a soy bean paste so my question is Would it still be good to use it? Since super black I’m worried it might affect the taste and colouring.
Hi Maangchi.
I can’t find dried anchovies here at my local asian market, so I was wandering: since I have some (very very small) dried shrimps would it be ok to use them in place of the anchovies? And how many of them should I use? I’d really like to try this recipe, thank you for sharing it :D
The reason I use dried anchovies is to make the broth savory. So if they are not available you can use anything that will make it savory. The most important thing is that if the broth is delicious, your soup is going to be more delicious!
Hi Maangchi, it’s me again! :D I hope you don’t mind me leaving so many comments recently.
I made this today, and it’s incredibly simple and so, so hearty, healthy and tasty! Maybe next time I’ll add some more vegetables in, too, like leek and carrot… I also added some leftover ssamjang (about a generous tablespoon or so) before simmering, and the soup turned out delicious! Perfect food for a gloomy, cold rainy day.
Thank you so much for sharing so many of your wonderful recipes, they’ve brought a lot of sunshine and variety in my life. :)
I’m glad you like this, it’s a very traditional Korean soup!
Dear maangchi, can we use cabbage instead of napa cabbage? If we can how long should we cook it for? Should I place it last? Thank you in advance ♥
I’ve never tried this soup before but wanted to try cooking it after reading your recipe and watching your video. I couldn’t find napa cabbage and large anchovies in my local store. Only small Chinese cabbages and medium sized anchovies were available, so I used two small cabbages and more of the medium sized anchovies (no fish parts removed) as substitutes. I also didn’t have a strainer for the anchovies so simply stirred them into the rest of the ingredients. Well, guess what? The soup turned out super delicious! I even ate the anchovies which were were soft and tasty! Love your recipe and video! Can’t wait to make it again! It’s a perfect winter soup! Thank you for sharing, Maangchi!
Hi maangchi, i hope you will response so you can help me, can i eat this cabbage and soybean paste with Samgyeopsal instead of doenjang jjigae??
Yes, baechu-doenjangguk is a good choice for grilled pork belly meal.
Served this today for dinner. Made a double batch to be sure there was enough. This is bapdoduk. Served with spicy tofu. I got my recipe mixed up with doenjang jjigae, and had already cut up some zucchini and some onion so I tossed those in as well. Couldn’t hurt. Everyone had seconds. I’m a star with this recipe.
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OMG this is delicous. I made this last night and it turned out so good :) I had cooked shrimp earlier, so I used the shrimp shells to make a stock then used it along with the dried anchovies for this recipe. TASTY! Garlic goes so well with this. Next time, I’m adding even more!
omg omg omg… I made this again yesterday :) This time I adjusted it to my own taste by doubling the garlic, using a lot less liquid, and increasing the flour significantly. mmm I like it thick like a stew like that. And the anchovy or something similar is an absolute must for this recipe. I happen to use Hondashi (japanese instant dashi powder) just because its easy and I have it on hand already and need to use it up :) LOVE LOVE LOVE the briny, earthy doenjang flavor in this… (i increased that a LOT too lol)… THIS RECIPE IS AWESOME!!!! THANK YOU MISS MAANGCHI!!!!!
with Maangchi’s soy marinated medium boiled eggs, turnip kimchi (awesome), and perilla leaves :)
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