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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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OMG. what and interesting recipe. I dint even think about put some quesillo. I tried with ramyon lats time but didn’t imagine with this. I’will try it. And Also I tried putting some chayote in the kimchi and it’s delicious. My mother loves it.
Hi Maangchi
For this récipe, I want to know something for the Kimchi : I would like to know if it is better to take kimchi fresh or tinned?
Fresh or from a bag.
Not tinned. Never. That stuff’s just horrible. We tried it once – never again. Tossed it.
Other canned goods are surprisingly good – e. g. sesame leaves.
Bye, Sanne.
Ohh thank you for the advice ;)
I will take à Fresh Kimchi in the Korean grocery store.
Sarra
Can I skip kimchi and use gochujang instead? How much gochujang should I use?
Thank you so much for posting recipes and videos! I just moved to Korea and am trying to figure out how to cook without an oven and use all the local ingredients. Your recipes are a life saver! This and bibimbap will be a healthy and economical addition to my life.
Could you do a video on what to do with a gift of good beef? It feels like a waste to hide it in other dishes. Thank you!
I want to know where you get those beautiful wooden spoons that I often see in your videos like this one. I absolutely love them.
Only one of the spoons is in this one but you have small utensil spoons that I’ve seen and I love them
Another great one! *crazy stalker every time I cook a new dish* <3!
See full size image
Yummy!
G’day, Maangchi Nim, many thanks for sharing with us the art of Korean cooking. I’ve been living in Korea for many happy years and love even the spiciest dishes. These days I’m looking for a recipe of fried rice with shrimps. It was my favourite dish in Carrefour in Suwon. No kimchi added, just a bit of veggies, embedded eggs and shrimp. The Chef used to cook it in a huge wok over raging flames, it was such a sight! Accompanied with the spicy twenjan cook or chambong it was something unforgettable. This rice is one my daughter’s early childhood memories.
Could you, please, teach us how to cook other varieties of the Korean fried rice? Many thanks
i wana eat it right now….*drooling*… if all the ingredients are available in Maldives…i wud have bought it right away…:(
I decided to make this for the first time today and it tasted amazing! But I think I kinda overdid the Oyster Sauce. But everything else was amazingly tasty! The Kimchi sauce made the favor come out. Thanks for the recipe!
I’m so happy to hear that your bokkeumbap turned out wonderful! Happy cooking!
i Just made this.. and it taste too delicious.. and i made some changes by adding red chillies as i like it spicier, and i added peas and corn.. The only thing that i’m concern is why the color cant be as dark as yours? Mine was a bit reddish.. or maybe i put too much kimchi?
Anyway.. Thanks Maangchi for your delicious recipe!!
Oyster sauce will make the fried rice a little brown. Yes, you must have added too much red kimchi. Happy cooking!
Looks interesting, I’ll try this recipe soon :)
That s what i want~~I definitely ll make it..
Looks soooooo great .. I love the friced rice~~
Ur cooking really ll make me helpful~
i m glad to meet u here^^
yes, yes, I’m glad to meet you hear online! All my readers who make delicious food with my recipes for a long time are my real friends.
I love this first time that I saw it. I said to my self let me created on my own. It taste great I love it, even though I love Korean food all together..
Hello Maanchi,
I just discovered your page recently! I’ve tried the soybean sprout soup and today the bokkeumbap! Both were tasty, but I love the bokkeumbap! I didn’t expect it to be so good but so easy to make! I have to admit that I am quite lazy to cook, but your recipes really motivates me to cook more! Kamsahamnida! Your one and only fan from Luxembourg (^_^)
Sorry, it should spell Maangchi (but I cannot edit my comment…)
awesome! Happy cooking!
This looks too delicious. I’ve been looking for some new Korean dishes to try out for my fiancee. I already know how to cook bulgogi, dak galbi, and sam gyeopsal (all fairly easy), but this one will be a nice addition to my list :)