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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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Thank you very much Ma’am. I really liked this. The recipe is now in my monthly rotation. I ate it with rice and kimchi and the apple mix. This cost very little to make and is under ten dollars for a week’s worth of lunches.
I’m happy to hear that you are enjoying this recipe. Happy cooking!
I made this over a wood fire while on a camping trip and it was delicious, got nice and smokey! Made the ssamjang with an Asian pear and it was very yummy. Also made your buchu kimchi to go along with it :) With premade rice and prewashed lettuce leaves, it was easy and fun to share.
I made this canned tuna local to Seattle and it was also so good. I could see myself making it once a month! Love it way more than a tuna sandwich!
Great! I make it very often, too!
I made this today for lunch, for just myself, so I reduced the recipe for just one small can of tuna.
It was amazing! I used lettuce from my garden to wrap and it was so, so good. Thanks, Maangchi!
I’ve made this twice already. I can see it’s going to become a staple for me. Each time, I added in a few extra veggies on hand (mushrooms and some from my garden–like spinach and Swiss chard) and even used some leftover Indian spinach paneer thinking the spices would work to enhance the recipe–they were a great substitute for the green chilies which I didn’t have. Both times, the result was delicious.
The first time, I included the apple ssamjang and ate it as a lettuce wrap–great! Last night, I just ate it over a bulk mixed rice we’re able to obtain at the supermarket (has wild, red, brown rice in it), and it was just scrumptious! Thank you so much for this tasty recipe.
This was soooooo delicious!! I made it exactly to recipe besides the chilis. Where I am the stores have been out of a lot so I used thai dried chili and it still turned out so good!!! I am so happy today! The apple ssamjang was so delicious too!! I am so happy you shared this tasty recipe, thank you Maangchi!
Made this for lunch today with the spinach side-dish and green tea! Such an easy and delicious recipe. My local korean market was sold out of korean green peppers, so I used four Serrano peppers instead and it turned out very well. I chopped the leftover lettuce up into bite-size pieces, topped some rice with the leftover ssamjang and stew, and added it to a bento box for dinner later at my job :)
I just made this today for my SO, he doesn’t like lettuce so he ate it without so more for me! Also, I happen to be growing some shiso outside and I grabbed a few to use as wraps, it was soooo good. Thanks!
Hi Maangchi! I made this yesterday for my friend’s birthday dinner! We couldn’t go anywhere because of Coronavirus, so we stayed home and had this for dinner. It was easy and very delicious! The apple ssamjang is great, too! I’ll definitely make this one again. Also, I just got your cookbook and am really enjoying it.
Sorry for the bad picture– I was too excited to eat to worry about taking a good one!
See full size image
Your table setting looks exactly like mine! : ) Delicious meal makes everybody happy! Cheers!
A type of smaller tuna called bonito is cheap at ours. Its a bloody type of tuna so you have to soak it well to remove the blood. Skipjack is usually cheap too and a little better. They are both one of the cheaper fish especially if you live near the coast.
This is absolutely divine, and so easy to make. I added some sweet corn and diced cucumber into the wraps to add a little “fresh juicy” flavour for contrast… I think I’ll be eating this dish for at least a week, it’s so good I immediately want to make some more, haha!