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
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Anchovy kelp stock
Feb 20th
Hello Maangchi, I have no Korean grocery here at the end of the earth in Maine, and the mail order product was expensive, so I decided to dry my own pollack. It is local Atlantic instead of Pacific, but I did it anyway. I soaked it in brine overnight and dried in a food dryer at 165 for 10 hours, Then I followed the recipe and it is delicious. It didn’t tear into long strips like yours but it is still very good. Thanks!
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How precious this is! You dried your own pollock and made this. I feel your passion for cooking. By the way, it looks juicy and yummy!
Hi Maangchi, I love this recipe! I’d like to add a few vegetables to give it some variety, like carrots or daikon. Do you think that this would work?
Dear Maangchi, I am curious about this. Do you know of Korean versions adding any vinegar to this recipe? We found it in Korean food served in China (which is equally tasty) and Chinese-language recipes, but no mentioning of anything acidic in English.
Hi Maangchi,
When I saw this recipe I remembered that I had bought some dried shredded squid with no clear idea of how I was going to use it. All I did was substitute the squid for the pollack. Delicious!
Thank you. You’re a wonderful teacher!
Steve Farber
Reynoldsburg, OH
I wonder if you are driving demand at the local Korean stores, Maangchi. I was at our local H-Mart earlier today and they had a lot of this dried pollack, so I’m glad I remembered about this video. I picked some up and will try this! :)
Yes, I hope that many people learn about Korean cooking and ingredients through my recipes!
Let me know how your dish turns out!
Maangchi this sounds delicious! Thank you so much. How hot is the chill paste? I’ve never tried gochujang before.
Gochujang varies in spice, I think Chung Jung One’s “Sunchang” gold label gochujang is for example, pretty mellow, whereas Sempio gochujang is really spicy.
Another wonderful video Maangchi!
This is very similar to the shredded squid recipe. It looks delicious!
Yes you are right! the only difference is that I pound this fish to get a flaky texture.
A dried pollock pollack salty?
Oh my! Here in Iceland we have “harðfiskur” (hard fish) which is dried fish that has been prepared similarly as your pollock it seems. We mostly use haddock or cod. We just eat it as a snack, often with butter. Is your dried pollock a bit salty to taste when it is eaten uncooked? I’ve never ever thought of using harðfiskur in cooked meals. I wonder if I can use it instead of Korean dried pollock.
Here is an example of our dried fish.
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Shredded dried pollack is just a little salty, and we usually eat it by itself or dip it in gochujang. It goes well with beer. If your harðfiskur is naturally salty with no added salt, you can use it in this recipe.
Yes, it’s exactly like that. I have to try this :)
Thaaank you for this recipe Maangchi!
You are always the best! A few days ago I bought dried pollock because my husband told me he really likes it but I had no idea how can I prepare it. Of course, I decided to check your site and there was only dried pollock and radish soup. I made soup and it was awesome, and then you post this recipe! I think you read my mind! This is great! And my husband was shocked that I made this side dish!
YOU ARE THE BEST!!!!!!!
PS. Are you in Korea now? Did you think about organizing a meet up with your fans in Korea? Every foreigner I know, who live in here, loves you!!
Hi Biola, I’m living in New York City, I came back from my Korea trip already. I had a meetup in Korea already! https://www.maangchi.com/blog/may-2018-seoul-meetup
I’m glad you like this recipe! Good luck with your Korean cooking.
Oh no, i can’t believe that i missed it! I hope there will be opportunity someday in the future also :)