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!
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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
My most recent recipes
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
What can we do with old buchu kimchi (few weeks old)? It doesn’t seem like we could make into a jjigae, or could we?
Hi Maangchi – thank you again for the recipe, I’ve been making it a lot! This is one of my very favorites, especially to use when making a soup that has kimchi in it. My roommate loves it, too, and keeps asking if she can share, LOL
My first ever kimchi!! I made spring onion kimchee with the 6 lbs of onions I harvested from my garden after we used all the fresh onions we could. Instead of using only your recipe for 1lb, I also took some instruction from “The Korean Kimchi Cookbook” by Kim Man-Jo.
I am very pleased with the end result except that I used salt and fish sauce but no sugar which has resulted in an overly salty batch. I may have to unpack my jars and add some sugar to offset the saltiness.
Now to convert some of my cabbages into easy Kimchi
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Made this a few days ago. It is so delicious. I made 3 pounds so I could send some home with my sister. I’m currently eating more right now with rice. Yum
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I’ve been a fan of Maangchi’s for a long time, but this is the first time I made this kimchi- and it came out perfectly, of course.
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Maangchi:
I am making this tomorrow! One thing: I miss you 80’s background music from the New Wave!!!
I didnt use the rice porridge this time because the chives give off a little little bit of “slime” when sitting in the fish sauce that grab the spices really well! This has such a nice flavor! my partner said it reminds her of her favorite vietnamese digging sauce.
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Mmm! All the dishes look delicious! All we need is a bowl of rice.
Hi Maanchi! I would like to let you know that your blogs and videos are truly marvelous and a life saver! I just moved here in korea and my husband (korean) simply adores my cooking thanks to your recipes!!! I came from the Philippines so i usually make 2 dishes every meal one korean and one Philippine dish.. thank you so much for sharing your talent with everyone!
I’m sure you are so good at cooking! Not only Korean food but Philippine cooking too! Now that you’re in Korea you can learn about all kinds of Korean cooking, because all the ingredients are there!
Can I substitute regular chives and chili powder when making Asian Chive Kimchi? The closest Korean market is an hour away. If it’s important to use only gochu-garu, I could order from Amazon…
I just made this for me and a friend. I left a little bit out but I’m going to ferment most of it. Can’t wait o:
I LOVE buchu kimchi. It’s my favorite! I’m not able to make it yet because I don’t have buchu, but I plan to plant some in the spring. So for now I buy my buchu kimchi at the korean grocery store. It’s absolutely wonderful… Next summer I’ll be harvesting my own buchu and I cannot wait to make my own kimchi with it :)
Hey maangchi nextime could you share the recipe for soondae gukbap and serve with this buchu kimchi
I have a question that has been bugging me for a while – is gochu-garu different than the normal red chilli flakes available elsewhere? If it is different, then how? And if I use the normal red chilli flakes in a dish calling for gochu-garu, how will the taste differ?
Gochu-garu varies from hot to mild and contains nothing but chilli, sometimes with, sometimes without the seeds.
That’s it.
hi there
i want to know the actual size of red cup which use for measure water or something like that
KM: Maangchi uses a 1/2 cup measure (red) for the fish sauce and a one-cup measure for the water used with the flour. Enjoy!