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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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Asparagus side dish
Apr 17th
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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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Hi Maangchi, thank you always for your amazing recipes and your wonderful presence. You are a sunshine, a mother to us all!
I have a question – If when I make those candies like apples or oranges I have to evaporate the water like I think the juices of those oranges or apples and How do I proceed. Thank you You are awesome! :)
These look great and I can support my local farmers. Do you think I could do a carrot-beet candy like this and do you know their shelf life?
Hi Maangchi, thank you always for your amazing recipes and your wonderful presence. You are a sunshine, a mother to us all!
I have a question – I don’t have lemons handy during this quarantine period. Do you think I can substitute it with vinegar? I do have some shaved lemon zest frozen in my fridge, so I am going to try sprinkling them, too.
Well, I may just go ahead and see how it turns out before you get to see this … trying not to go to stores unless I really need to … I will let you know how it turns out!
Thank you and PLEASE stay safe & healthy for all of us!
Is it possible to make this with maple syrup? Substituting for either all or a portion of the sugar?
Dying to try this, looks amazing! Thanks so much for your hard work!!
Hi Maangchi, thank you for sharing this recipe. I tried making it but no matter how long I cooked it, the consistency remained too watery and, after it cooled, it remained gooey and didn’t solidify. Maybe it’s because I used peeled, vacuum packed beets from Costco instead of a fresh beet, or maybe it’s because I used 2 cups and 2 Tbsp of sugar (as listed in your recipe above) instead of the 1 cup and 2 Tbsp of sugar you used in your video (I made the mistake of watching your video only AFTER my failed attempt). In any case it was fun learning how to make jelly and my gooey beet jelly, despite its non-solid consistency, tasted yummy. Thanks again, and please keep posting!
I’m sorry about that!
I found a typo in this recipe. As I showed in the video, the amount of sugar is 8 ounces (1 cup plus 2 tablespoons). I fixed it now. Thank you for letting me know about this.
“In any case it was fun learning how to make jelly and my gooey beet jelly, despite its non-solid consistency, tasted yummy.” You are awesome! : )
No worries, thank you for your quick response. I think you are awesome, too, and am glad to have helped in any way. :) :) ;)