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
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
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Is there a cheese we can use that’s not mozzarella?
I use Gouda cheese and it works out fine. Generally you just want a cheese that melts easily. Most American cheeses will do fine as well. Serious Eats has a good chart of which cheeses are good for which purpose: http://www.seriouseats.com/2015/10/the-food-lab-fifteen-minute-stovetop-macaroni-and-cheese-recipe-food-lab-book-excerpt.html
I made this today. It was really good. I never had rice cake before, normally I’m not a fan of things that are chewy.. but I really liked the sliced rice cake in this. I was surprised this wasn’t really spicy with how much hot pepper flakes is in this. My mother couldn’t handle it though lol. Next time I might cut the amount of hot pepper flakes in this to half and see if that is better for her.
I made this 3 times now, I made it for my birthday dinner and served with coleslaw! It’s so refreshing with coleslaw after taking a big spicy bite of chicken. Also kimchi was there, then I made it for my aunt who has never had Korean food who said it was super super delicious (she especially loved the Tteokguk! So chewy)! I toned down the hot pepper flakes for my family but it was still super delicious!
Thank you!
Thank You Maangchi ! Your recipes earned me praises from my friends and my relatives at my housewarming party.
My Cheese Buldak recipe is different from yours, though. I combined kimchi gimbap and arranged it on top of the Buldak . The cheese I used canned cheese. Turned out a little burned, but delicious!
Great great! Congratulation on your new home! : )
Hello Maangchi, I just got some really bad news and Korean food comforts me so I decided to try making this. WOW it is so good…I added some doenjang because I love it and it turned out sooo delicious! The crispy-chewy rice cake i
(oops!) is so tasty. I always turn to your recipes when I’m missing Seoul.
I don’t have mozzarella cheese. Can I use a different type of cheese? Will it still taste good?
Try another mild white cheese, like provolone.
Hi, Maangchi !
This is one mean dish. I followed your recipe except i marinate the chicken overnight and grilled it. Then i cooked the marinate+a little water & sugar to tame the fire and 1 ramyeon to soak up the sauce and topped it all with the grilled marinated chicken and the fried rice cake with no cheese.
Even my son ate a whole serving of it with lots of water. He said it’s spicy but addicting. I agreed with him. Hence this is a really mean fire chicken recipe.
A million thanks from my family to you.
By the way, would the marinate work with pork as well? If so, belly or shoulder?
Ima
This dish is so delicious! I wasn’t sure how it would taste with the cheese, but the cheese, it turns out, serves a vital role of mellowing the spiciness. And it does meld really well with the other flavors. I’d highly recommend making this with the cheese.
Hello! I am new to your website, but I been living in Korea for a year now and will get married soon to my fiancé whose korean. I been using your website for a little while to help learn more about how to cook here. I never learned a lot in my own country, but being a wife soon I really want to take up the challenge to learn more. I really enjoy your simple and easy instructions and you make cooking seem more easy than I thought it was. About this recipe, I live in a small studio and don’t have an oven. However I do have one of those very small conventional ovens. A whole pot would not be able to fit inside my tiny conventional oven, however could i heat up the cheese in a separate smaller pan then pour it onto the chicken when it’s melted enough? My oven goes up to 230°. What temperature would melting the cheese be best if i can actually do this?
Hi jazz.starr,
“A whole pot would not be able to fit inside my tiny conventional oven, however could i heat up the cheese in a separate smaller pan then pour it onto the chicken when it’s melted enough?”
I wouldn’t recommend that.
“My oven goes up to 230°. What temperature would melting the cheese be best if i can actually do this?”
Make several small portions out of the readily cooked chicken prior to adding tteok and cheese, preheat your oven on high heat, put in fitting amounts, don’t close the door completely (! – put in a wooden chopstick e. g.), continue. Enjoy!
Bye, Sanne.
I can’t wait to make this!! Will I still have to use the oven if I don’t add cheese??
Hi Maangchi- I’m American, live in the US. I’m really enjoying preparing your recipes and it has made me a good cook! I made this dish this weekend and my husband, daughter and I LOVED it! I only used 1/3 cup of red pepper flakes because I didn’t want to make it unbearably hot. I’ll use the full 1/2 cup next time per my husband’s request. :) I didn’t use any water in it- was that listed in the ingredients by mistake? You didn’t say to use it anywhere in the instructions.
My husband was amazed by the crispy rice cakes, he said they were his favorite version of them so far! :) He also liked the sauce so much, that he asked me to make a batch of it to use as a condiment on other dishes.
I ordered your cookbook and am excited to read it.
Thanks for all you do! :)
Thank you for pointing out about the 1/4 cup water. I had left it out and now edited and updated step 4 to include the water.
I’m happy to hear that you and your family enjoyed this recipe. It’s funny that you are going to increase the amount of hot pepper flakes the next time you make this recipe. : ) Happy cooking!
Maangchi- I made the sauce by itself last night. It turned out pretty good, but I wanted to ask- have you made it in large quantities? I want to make a large batch of it to put in plastic squeeze bottles and use on various things as a condiment. My husband thought we should add chicken or beef broth to thin it out, and put it in the blender to remove any chunks. I cooked the sauce in a pan last night until it looked like it had on the Fire Chicken. If blending it will work, should I do it before or after cooking it? Any suggestions you can offer would be most appreciated.
Delicious! If you’re a wimpy British person like me though be careful with the spice. It’s so spicy, but so tasty. Next time I make it I’ll add less hot pepper flakes, and I’ll add rice cakes since I didn’t have any on hand. This time we had it over some sushi rice and it was great. Thank you Maangchi!
See full size image
Yours looks awesome! Cheers!
First, I want to say I love your website! My husband is Korean and he doesn’t like American food. (Honestly, I don’t like much American food either.) I have been using your website for a few years now and it has helped me so much. Usually my husband even says my food is better than his mother’s! I will never tell her that though!! It has helped me gain confidence in cooking Korean dishes so I can easily help with meals while we visit his family in Korea or even give his mother a break and cook for her. So, thank you so much for this website!
My husband and I really loved this recipe! Many of my family members won’t try Korean food because they think some ingredients are strange, but this one was perfect for them to try. They enjoy spicy food and there wasn’t anything they thought was weird. Plus, many Americans love anything smothered in cheese.
Lastly, for anyone reading this that is thinking about trying this recipe, DON’T SKIP OUT ON THE RICE CAKES! They made this dish so much better than it already is. The crunch of the rice cake with the stringy cheese and spicy chicken was a perfect combination!
Your id is HyunsoosMom, so I can guess your son’s name is Hyunsoo. right? : )
I loved every single line of your comment and was particularly happy to hear that my recipes are helping you gain confidence in Korean cooking! And yes, the crunchy rice cakes make this dish special.
Happy Cooking!
Looks so fingerlickin!! Is cheese a used ingredient in Korea?
Thank you for the Buldak recipe! I plan on using chicken thighs and throwing this on my charcoal grill. I’ll add the cheese on top to half of it and finish it up in the oven. I’ve been craving this ever since I first heard of it and saw pictures. I was able to try it at a place in San Francisco and then again at Dancen in Chicago. I could go for a giant bowl of this with a side of rice and kimchi.
Thanks again!
Whatever is cooked on charcoal grill, it turns out delicious. : ) I am sure yours will be super tasty!