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
Can I make the batter ahead of time and refriderate it to use later in the day?
No, make your batter when you cook.
Why would someone write this? These recipes are great, I enjoy your videos, and plan on using much of your dishes for cooking for my girlfriend (who loves the Koren cuisine)!
No wonder it was posted “Anonymous”.
I tried your recipe using breakfast pancake instead of plain flour haha. turned out great! really really good! theres nothing wrong with the recipe! its awesome!
oh, yeah? Thank you for the good tip!
So happy to find your blog showcasing so many yummy Korean dishes. I live in Switzerland (born in Hong Kong)and have no access to a good korean restaurant. I have been to NYC Korean Town, the Korean BBQ there is the best!!! Now if i crave for Korean food I have to cook myself.
Re: the pancakes, a lot of people use the Korean pancake mix, i tried once. they are good too. DO you use them too? Some ppl say the mix taste even better. What do you think? I have a pajeon post in my blog but using the mix. and i have to drive an hour to get a pack. I will try to make it like yours next time.
I don’t use pancake mix, but it’s still delicious.
안녕하세요 Maangchi,
I am Brazilian and live with my Korean husband in Korea. This site is wonderful for me because now I know several cooking traditional food that my husband likes and soon I will get my husband parents here in Korea (theys lives in Bolivia) and hope to please these wonderful dishes.
감사합니다.
I’m glad to hear that you like my recipes! Keep checking my updated recipes and make a lot of delicious Korean dishes!
Ah, I was trying to figure out why the link to the recipe + video wasn’t working… it’s linking back to this page. I think it should be this one, though: https://www.maangchi.com/recipe/ya-chae-jeon
Made my first jeon last night and they were delicious. I used my usual Organic Unbleached All Purpose flour (American lol) and it was just fine. I am not sure what Christina and Melsamom are referring to about having to use Korean wheat flour. The bleaching process does make gluten more available in the flour as well as making it appear whiter, so maybe the gluten could be a factor in crisping? At the market I forgot to buy green onions so I used extra zucchini to compensate. Also used a little cayenne pepper for subtle heat as we can’t eat very spicy food. It was great with the dipping sauce!
Don’t do what I did for the first pancake, though, which is add too much oil. The prevented me from flipping it safely and successfully – hot oil would have gone all over! The second time the pancake and flip was perfect.
Melsamom, the electric burner should not make a difference as long as your pan was properly preheated. The major differences are response to heat change. When you adjust the flame on a gas burner it responds very quickly and the opposite is true for electric. A trick I saw once is to have two burners going so that if you are doing something more delicate you can switch back and forth from a low burner to a med-high burner. And just as in cooking meat, you must leave the food alone for a time for it to release itself from the pan. So in Maangchi’s recipe the 80% cooking on the one side aids in release. You can also slide a spatula under the cripsy pancake to help it release then shake it before flipping to make sure it has released.
Hope this helps!
Thank you, Dominique! You are a very smart cook!
Maangchi, thank you for this amazing site. I’ve been working with your videos for the last month now, and it’s been a great experience. I don’t feel so intimidated about cooking Korean food anymore, and that’s huge for me! Thank you for giving me the confidence to try it! I tried this recepe, and got a tad excited and put some kimchi in there that made it too salty. Next time, I’ll omit the kimchi, or if I do use it I will omit the ts of salt. Thank you again Maangchi for all of us Koreans that only know how to cook western foods. You’re amazing!
Wow, I’m so happy to hear that! Especially the part where you say “I don’t feel so intimidated about cooking Korean food anymore..” makes me feel terrific!
gabieolie,
If the jeon is too soggy, I suggest adding more flour in the mixture.
I’m copying and pasting my reply made for someone else on this page.
“To make your pancake crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.”
I use all purpose flour. Good luck with making vegetable jeon!
Hi Maangchi,
Even though my soondubu turned out great, my vegetable jeon was pretty much a failure. I followed the recipe exactly, but it turned out too soggy. I don’t know if the flour that I have is the bleached kind or all-purpose kind. I should have read all the comments before trying. I’m going to try again using the Korean pancake mix this time. Wish me luck!
Araya,
oh, yeah? : ) Thank you very much!
Fantastic Recipe!! I love to watch your cooking for years and your buchujeon and kaktookee were my home’s favorites.
Thank you for sharing.
(Buchujeon was my first dinner in Seoul… that made me thinking about you)
^-^
dear christina, wow thanks for that information! yes I checked again and I did use the bleached american flour! no wonder why i fail miserably!
dear maangchi, I tried your recipe one more time using all purpose flour and indeed it turns out great!!!! thankssss!!! *HUGSSS!!!*
we made the same mistake and realized you can’t use american flour(bleached) you have to use the korean wheat flour. we discovered how much chewier and crispier it is!
melsamom,
wow, it sounds like you are already good at Korean cooking! Your buchujeon is soggy and didn’t move on the pan? hmm, the mixture of flour and water may be too watery. Put more flour or use less water so that the mixture is going to be thicker.
To make your pancake crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.
Don’t forget to use a non-stick pan,
Let me know how your new try turns out.