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
I just made a two bars of this Kimbap. It’s SO delicious! I can’t cut it well, so i ate this like a bar.
Bar kimbap! Isn’t it a convenient and easy way to make a quick lunch? Just rolling some rice in kim with kimchi or whatever side dish you have in the fridge. yum!
Hi!
May I know what can make the rice didn’t stick together?cos when i tried to slice it,all the rice seems to fall apart :(
I think you used long grain rice. You will have to use short grain rice (sushi rice) which is stickier.
Hi Maangchi
thanks..tried the sushi rice and my kimbap turned awesome!always make for my lunch.Thanks for your guidance
Thank you for your update! Did you post the photo on FB today? If you want to share the photo with my readers, you can add the photo on my website, too.
https://www.maangchi.com/photos/upload
Can I use other than “kim”??
it’s hard to find here…
what can i use to wrape it???
without kim, it won’t be called kimbap because kim (dried laver: black seaweed paper) is one of the main ingredients. Check out either Korean grocery store or Japanese store in your area. I’m sure you can find it. https://www.maangchi.com/shopping/malaysia
Just made kimbap for the first time! My non-Korean roommate and boyfriend were really impressed. Thanks for the recipe!
awesome news! Happy cooking!
Oh my goodness Maangchi! These totally remind me of the Onigiri that I ate as a child in Japan except my mom never tried tuna. YUM! I could not believe how spectacular these were.
Living in Hawaii I would eat whole sheets of “Kim”! Now I know there’s a greater purpose to them than snacking! Can’t wait to make this, kimchi version style :)
@Jane–I don’t think there is any difference, but you can prepare the rice different. If Japanese sushi takes sugar and vingar in their rice, ususally Korean gimpa doesn’t have to have sugar or needs for vingar. This version is different from how my mom makes it. I would advise anyone to stay away from Korean market sushi. The market over here puts fish cake in their gimpa and it’s gross. I had to pluck them out, and will never buy gimpa from them. I only bought it because I didn’t feel like making gimpa because it can be a long procees the way I make it lol. Whoever taught these auhjumas how to cook needs to give them better guidences. They need to improve their Kimchi and Kkak Do Gi (Radish Kimchi) better too.
You can add raw fish. Some gimpa are made with bulgogi, galbi without the bones lol, hot dogs, spam. You can add spinach (misspelled), carrots, eggs with green onions, dashi (little bit mix with the eggs), little bit of japanese vingar, black pepper etc.) and make it like a egg pancake and cut it to make strips. You can make thin carrot sticks and fry it with black pepper and salt (I omit salt out of my food because salt not good for you).
Roll the way you want Korean or Japanese style. If you want the gim (seaweed)showing out or inside, it doesn’t matter the taste will still remain the same. =]
Just to double-check – all the ingredients should be cold, right? You have to wait for both the rice and the tuna to cool down before putting the kimbap together and rolling it?
Hi Maangchi,
This was another recipe of yours that I made. It was really great! Loved it. I am looking forward to checking out the other fillings to make the kimbap but so far this tuna one is a winner with my family.
I also featured this in my blog at:
http://www.bisayainmanila.com/2011/05/my-foodie-experiments-tuna-kimbap.html
Cheers,
Chai
Kimbap is the best preparation I used to make especially when we have picnics. Since avocado is a seasonal fruit, I use ripe mangoes as they are always available whole year round. My recipe only include crabs. So, for next time I would like to try with tuna as well. How about that? I got another recipe from you. Thanks a lot. Really you are a great help Maangchi. Your column is something that I have been spending the whole day, making notes and copying your recipes for my file.
I absolutely love this recipe! My friends birthday is coming up, and I was thinking about making this for her! Thanks Maangchi! :D
<3
2/1/11 Tuesday: Made Kimchi Kimbap (because I have plenty of Kimchi left)today. It sure is delicious Maangchi, thanks to your recipes.
will this recipe still taste good without the crab meat?
Oh and I’m sorry but is there any other ingredients that can replace the pickled radish? I don’t have any way to get Korean pickled radish near me =(
The tip about wiping the knife with a wet paper towel really works. I was a little worried when I started cutting it and it fell apart. Then I checked your blog and saw the tip, and it worked well. I use a sharp knife and I cut very slowly in a saw-like fashion. Cleanly-cut kimbap awaits… Thanks again for the recipe, Maangchi!
Hi Maangchi, what kind of vinegar are you using?
I really love your recipes!!!! I am sooooooo glad I found your website!!! You’re so sweet! :)
I like apple vinegar or white vinegar.