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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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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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Stir-fried oyster mushrooms
Nov 21st
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Hi maangchi i just made vegetarian stock and this vegetarian kimchi
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Hi Maangchi! I’ve made this recipe 3 times now. First with 1/2c gochugaru, second with 3/4c gochugaru, and this time I have graduated to a full cup! So spicy and delicious. Thank you!!!
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hi Madam…first time looking at your kinchi recipe. Try it out. The kimchi turns up quite salty prior to fermenting. Is there a way to control the saltiness of the kimchi. Can i cut down the use of salt? Thank you
Don’t worry much about salty kimchi because it’s supposed to be salty. Bland kimchi will easily go soggy or bad. When kimchi is fermented, it will taste better.
Hello Maangchi, thanks for the recipe, keep doing the awesome work you do! Here’s how my first time kimchi turned out, will do it again for sure. It tastes great!
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The kimchi looks juicy and fresh! Congratulations!
Thanks to you and following your steps I was able to make my first batch and it turned out excellent! All the flavor was was in the right place and it fermented well !! I will continue to explore and make many of your wonderful recipes!!Thank You!!! Lucy
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Congratulations!
Hi everyone I want to make this recipe but I ran out of rice flour recently. Are there any substitutes for rice flour??
Hi Maangchi
I’m very excited to make this kimchi recipe. Are there any substitutes for glutinous rice flour? I am having trouble finding it.
Thanks!
I made this for the first time a month ago. Leaps and bounds beyond store-bought and even better than what I’ve had in Korean restaurants in LA. Thanks so much for this recipe! Will be making again very soon!
I will say it did come out a little more pasty than watery as I was expecting, which was perfectly fine except that it left me with almost no brine for cooking other things with it. Is that normal for the vegetarian recipe?
This was my first time making any kind of Korean food! I’m so excited to try this kimchi as it ferments. Thank you so much for teaching me, Maangchi!! I found you from YouTube :) much love
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It was a good choice because you can eat it as a side dish and also you can make many other dishes with your fermented kimchi! Good luck!
Thank you! Just made this last night. Had some fresh with dinner. Going to ferment in the counter for a few days then taste. The kimchi in the jar is so beautiful it makes me emotional every time I look at it!
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Hi Maangchi, I have been following you on YouTube and finally got around to cooking your amazing recipes… I am vegetarian. So it is the season for the Wombok Cabbage here in Australia… I made the vegetarian stock, especially so I could make this Kimchi. It is tasty! Thank you so much for explaining everything clearly. :) Next dish will be your Kimchi Pancake!! :D
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OMG! Your kimchi looks perfect!
Hi Ms. Maangchi,
I cannot wait to try out this vegetarian kimchi recipe of yours! However, is it possible to substitute ready-made Gochujang paste for the kimchi paste mentioned here? If so, do I modify that into the recipe in any way? Thanks!
You need gochu-garu (Korean hot pepper flakes)to make good kimchi.