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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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Fish cake noodle soup
Jan 21st
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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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Hi Maangchi! i was wondering what could take the place of onions? If someone does not eat onions & garlic. Thanks!
You can skip them and add more kelp and mushrooms.
I added too much kelp (75g to be exact)! Help! Should I remove it?
Hello Maangchi, I know that you used green onion as a substitute for the dae-pa but i was wondering if you ever used leek? This time of year the green onion is a little pricey and I do have leek that my brother grew which is why I’m asking. I’m very excited to make vegetarian kimchi but first I have to make the stock. I fell in love with your kimchi soup last winter and started making my own kimchi this fall, but my family is not used to the smell of the fish sauce .
Hi Maangchi,
I thought my mistake may help other readers. I followed the recipe, however I used laver, the small square pieces of laver, thinking it was the same. My daughter who lives in South Korea laughed, “mom, you can’t use those!” She is correct, do not use Laver as a substitute for kelp, it makes the stock green :).
The stock is still tasty.
You must be proud of your daughter! : ) Dried kelp (Dasima: 다시마) is used! https://www.maangchi.com/ingredient/kelp
I made your stock *and* the fried radish snack! All very tasty. I took some of the stock, added spices and vegetables, and turned it into a vegetarian Pho, too!
See full size image
Your radish pancakes looks so delicious! Crunchy outside soft and savory inside!
Maangchi-nim, there’s one question which keeps bothering my mind while watching and reading your recipe. What do you think if I put garlic into the stock? If you agree, then how many garlic do you suggest? (Oops, it’d 2 questions) Thank youu~
If you want, adding 2 to 3 garlic cloves is good!
maangchi omg!! i made all three of these recipes today and they all turned out amazing!!!! it means so much to me that you’re always so thoughtful and conscientious when it comes to those of us with dietary requirements, even in your meaty recipes you always give substitutions for us, and it’s very much appreciated. one question, what would you recommend i do with leftover batter from cooking the 무전? also does 무전 freeze well? i’m only one person and it made so much!
Awesome!The radish pancakes can be frozen nicely!