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
So…humor me.
Have been CRAVING this. However, I am Paleo.
But where there is a will there’s a way…used your recipe as a guide and customized (as I have done with other of your recipes, although I know that takes the beautiful authenticity you strive for out of it, sigh… I apologize)
Made SF red bean paste and simply subbing a basic Paleo all purpose flour blend for standard flour, and Pyure sweetener, bingo!
So, dearest Ahjumma, thank you!!
I just made these this morning. I got my pan via Amazon yesterday and decided to make these for breakfast.
My sweet red Ben’s haven’t arrived yet so I used nutella (chocolate hazelnut spread) and it was delicious. My 8 and 6 year old basically ate all 12 of them except two – my boyfriend and I needed to eat too ^.^.
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Your bungeoppang looks fantastic! Great photo! I’m so happy to hear that your children loved your homemade bungeoppang. Cheers! : )
Just made these… didn’t have the pans so experimented with mr electric sandwich maker that my kids use to make grilled cheese… worked perfectly! Soooo good!
Hai maangchi in malaysia we call bauhulu.it a tradisional food.and it dont have filling.here a pic to u see.
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Also have fish shape.
See full size image
I’m actually kind of sad, i wanted to make this, but i have a gluten and dairy allergy and using gluten free all purpose flour might not work and the only recipe i found that uses sweet rice flour has milk and substituted milk might not make it turn out the same. Could someone test a recipe for me or see what would work? :(
I’m also unable to have Gluten/ Dairy I hope this helps try going to the site I posted at end for more recipes on flours
milk sub you can try a rich Cashew Milk with full sugar
I also can’t have sugar so I always add a sub for that whenever anything calls for sugar
Splenda is great to cook with equal not so great
all purpose Gluten free baking flour is good when you can find it some places don’t
also what I have had to learn to do is cook more from the base
rice flour is great for so much, but when you are gluten free sometimes it won’t work alone
taking out the gluten by replacing
found this:
Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free)
Ingredients
2 1/2 cups brown rice flour (you may substitute white rice flour)
1 cup tapioca flour (also called tapioca starch)
1 cup potato starch (NOT potato flour; see notes after recipe for more)
1/4 cup arrowroot flour
Instructions
Combine ingredients in a large bowl; whisk to blend thoroughly.
Store in a glass container with a tight-fitting lid, at room temperature or in your refrigerator, if you plan to store longer than 4-6 months.
https://www.glutenfreegigi.com/gigis-everyday-gluten-free-flour-blend-gum-free/
I tried this recipe with a gf flour for universal use, worked out perfectly fine. Give it a try.
Hi Maangchi!
my daughter really wants to make this recipe but we don’t have gas stove for the special pan. any alternatives?
Thanks!
can’t wait to buy your cookbook! !!!!
Unfortunately, I don’t think you can use electric top stove. I don’t have gas grill either so I use the gas burner that I use for camping and it works great!
looks like you can bake it. maybe in a muffin tin?
Maangchi! Thank you so much for sharing this recipe! I’ve adapted it for a on my blog… filled with pumpkin spice :)
Yours look more delicious than mine! : ) http://www.gingerandtoastedsesame.com/fish-shaped-pumpkin-spice-bread/