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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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This is seriously favorite Go-To dishes when we go out for good Korean food. Thank you SO much for this recipe. I’ve been making your kimchi for quite a while now and taught a few friends your recipe. Amazing.
Hi Ms. Maangchi!
I wanted to badly try this recipe but there are no available dried anchovy in my place. Instead I have found in a korean grocery store that they sell an ready made anchovy stock power, can I use this instead? and if yes at what amount?
Hi Maangchi!! Thank you so much for your blog and your recipes and your videos! I moved to America after graduating from high school in Korea and it’s been about 5 years since I’ve been back properly, but your videos made me feel less homesick and made it a lot easier for me to share my culture with my boyfriend! He loves Korean junk food and now that I’m living on my own and have a kitchen I can share actual food with him, and not instant ramen or Choco Pie, lol… we’re doing our first cooking date today and I can’t wait to share more and more of our food with him! We’re starting with 부대찌개 because it uses the flat pot and that’s the only real pot I have (we’re splitting the stock across a couple saucepans) so please wish us luck!
I made this with some extra mushrooms and with some blanched nettles thrown in at the end – thank you for a lovely, easy-to-follow recipe! Autumn’s turning very cold where I live, and this stew was perfect after getting in from a run out in the freezing evening. This really drove out the cold! :)
Your recipe is so easy to follow. I have never tried budae jjigae in Korean restaurants before but I am curious to taste it. Love it.
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umm~ it looks spicy and delicious! Now you can judge restaurant’s buedaejjigae! : )
Dear Maangchi,
Thank you so much for this recipe, it is absolutely delicious! I am being a little bit lazy and use dashi stock instead (I will cook my soup next time, too hungry…). I love the idea of adding cheese because it thicken the soup and add a milk flavor to it.
I will keep watching all your video! :D
Thanks,
Celeste
Hi Maanchi!
Kamusta? I am one of your new (but really avid) fans from the Philippines. Once i found your videos online I was hooked. I started off with your steamed egg recipe then got interested in doing all of your other dishes.
Today, I invited some of my closest friends to try out cooking a Korean meal for them. I made Budae-Jjigae, Gimbap, Algamja-jorim, and some other appetizers. We had so much fun and the food came out so well. We decided that whenever we want to have Korean food from now on, we will just have it in my house and I will cook.
Thank you for posting all of these great recipies and sharing your yummy food. I now always let people know who i am learning from. I just ordered your book too, to help me with my Korean food journey!
Keep cooking!
Much love,
Mik
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I also am too lazy to make the stock from scratch and used hon-dashi instead. I used some old kimchi from one of your recipes and the dish was delicious. I lived in Japan for eight years back in the 1960s and even then Korean food was my favorite. Many happy evenings were spent in a small smokey restaurant where bolgogi was cooked on your table over a gas grill. Thank you for the recipes and most of all for all the wonderful memories they evoke.
“Many happy evenings were spent in a small smokey restaurant where bulgogi was cooked on your table over a gas grill.” Thank you for sharing your story! It sounds like it’s from a movie. : )
Hi Maangchi.. i made budae jjigae for my korean night last week.. it turn out so well. I invited 2 of my korean friends and they love it. I always looking for forward to cook korean dish out from your recipe..i recommend everyone even korean friends to view your recipe… loveee u so much maangchi…thank you for ur great recipes… love from perth..
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Thank you so much for promoting my website to your friends! : ) Your budae-jjigae arrangement looks absolutely gorgeous and delicious! I can see you prepared Korean BBQ, too!
Thank you Maangchi… your recipe is the best and easy to understand. Yaaa, Korean BBQ, budae jjigae and of crs Soju… i will post the result of cooking with recipe again nxt time… sarang hae Maangchi… love from perth
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Hi Emmanuellamelie,
Your budai-jjigae looks awesome! I saw your were from Perth, just wondering where you got your hot pepper flakes from? I am from Sydney about 1 hour away from the city and I can’t find pepper flakes anywhere! I can find hot pepper powder online, but not flakes.
Thanks xo.
Hey Kammen… thank you. I love korean food.. sorry i jst saw this,..you can get it from any asian groceries store… NP supermarket in cannington has. Or korean shop in city, vic prk or northbridge they all have.. the flakes sometimes run out but i always buy the biggest one since i use it quite alot… thank u…
Your dish looks like art.
So mouth watering just from the image. Bravo!
If I am ever in Perth can I stop by and have you make this? lol
I’m kidding. Nice job.
Thank you so much for for making this recipe. My husband and i love it. The weather has because so nice to have this hot jigae.
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Yummm
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Thank you for posting this Maangchi. When I went to visit my friend in Seoul she took me to a place that only sells budae jjigae. I ate so much I could barely move afterwards!
All the most tasty ingredients go into this! When I make this at home my partner always steals all the sausage so I have to put in extra for him :)
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Just wondering, can you make the broth with anchovy paste instead of dried anchovies? I can get anchovy paste in my local grocery store or even canned anchovy fillets …. but not dried.
I don’t think anchovy paste will work. If you can’t find dried anchovies, use chicken or beef broth. The reason I made anchovy stock for this recipe is to make the broth tasty.