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
Maangchi,
I was thinking about what you wrote. How people in Korea used to take “soaked strained chapssal” to be ground. So, soaking was part of the tradition, right? This would reduce the phytic acid (and probably change other things), making the nutrients in the rice more bioavailable. I think rice flour is just ground up rice, right? Then the phytic acid remains, reducing the nutrients available to the body.
Do you know how long people used to soak the rice grains? Do you know if there was any fermentation of the rice prior to draining and grinding? ‘
I have been wondering if changing cooking methods and ingredients (convenient flour, instead of soaking first) has reduced nutrients in cooking. In the US, many people got rickets and other diseases when flour was made available in the 1920s. That is why synthetic vitamin B, etc, is added to flour now. But it isn’t the same.
I just got Koda farms organic glutinous rice at Housework. It’s delicious. I am going to try soaking and grinding (maybe with my hand blender).
LOVE LOVE your recipes!!!!! I couldn’t remember many names of foods I loved when my Dad (Korean) made them because he passed away many years ago. So I am super happy you decided to make this site. I bought all your books, even the old ones (some real gems in those first books!!)
I really enjoyed this crunchy and chewy snack that made me giggle while making them. It’s very satisfying when you’ve done something that makes you feel like a child again^^_^^
See full size image
Hello Maangchi,
Here I am stalking your blog and dreaming eating the same samgyetang I ate during my previous visit to Korea. I stumble upon your recipe and wondering how here in Malaysia, we have the same dessert as ‘bukkumi’. the method were almost the same glutinous rice flour and hot water and this ingredients combine together…. shredded fresh coconut flesh, a pinch of salt and a tablespoon of cooking oil. make a dough. after that you ball it up for bite size, press it using your palm and fry in hot oil. you can eat as it is or.. in the skillet bring water to boil and add sugar. let the sugar water boil down and put in the fried dough… toss until all the surface coated with sugar… yummmm… I hope I can show you a picture…
P/s: by the way I love those ribbons… cute…
Thank you for sharing your Malaysian version of fried rice cake. It sounds very delicious!
bapgongju
I like them with all kinds of filling. You could try chestnut paste or lotus seed paste too. I was not too thrilled with red bean paste either until i tried one that was made very smooth like the filling of a sesame ball. This is done by straining the bean husks, adding some oil and a little more cooking.
Some types of custard might even be tasty.
As a Korean, I’m ashamed to admit I strongly dislike red bean paste and mung bean paste. My grandmother and dad were always so kind to let me eat the dduk while they ate the filling. So if I was to swap the paste for cooked fruit or even jam, do you think it would work?
Is there a reason for why you make the half moon after you start cooking these cakes? Wouldn’t it be easier to fold them in half before cooking first?
Thank You!
Yes, you can add anything you want. Why not! : ) I just want to show an authentic recipe. Some people don’t like sweet red bean paste and some people love it. Me? I love it!
thank you for the recipe maangchi! but how about 수수부꾸미? how do i make the dough pinky like that?
Mix glutinous sorghum powder and glutinous rice flour to make one cup and follow the recipe.
네! 알겠습니다! 감사합니다!
그런데 glutinous sorghum powder는 한국말로 어떻게 돼세요? 지금 서울에 살고 있는데…감사합니다!
찹쌀 기장?
Bye, Sanne.
Glutinous sorghum powder is “찰수수가루” in Korean.