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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 wanted to say I am obsessed with your videos!
And these chapssal doughnuts!!!
I came across your recipe because my mum who lives in Czech Republic said she wants them but she couldn’t find them anywhere :(
So I wanted to practice making it for when she next visits me in UK
Your chapssal doughnut recipe is so good I have already made it twice in the past week!
And I want to make them again this weekend for a friend’s birthday party, but I was wondering is it possible to make the dough in advance night before? Just so it saves me some time on the day of the party! I have already made the redbean paste and froze it :)
Thank you!
See full size image
Your chapssal doughnuts photo looks stunning! You must be great at baking. I feel like some chapssal doughnut now!
Hello Maangchi ! I want to make these beautiful chapssal doughnuts and I was wondering if freezing them before frying would be okay or not ? I would like to make a batch in one go and keep some in store in the freezer so I could eat these delicious balls whenever I feel like it ㅋㅋㅋ
Hello, I have made this twice already, your recipe is very good. Do you have suggestions on how I can make the donut hollow since sometime I just want to eat the outside without the beans?
Hi Jack,
I just made this recipe, stuffing it with 1-2 walnut halves with/without sugar and or nutella. And it does puff up pretty well as opposed to the non-stuffed version. I think you can stuff it with anything and it will puff. There needs to be something in there to create a stable pocket for air.
-LC
Hello~ I tried out the recipe and while it was frying they started to explode. Do you know why that is?
Your oil was probably too hot and/or your balls were not sealed properly.
I love everything about what you do, this is truly amazing. This is so crazy, i remember watching your videos back then when i was just a kid, maybe 15yrs old or so, and i became immediatly a big fan :) haha i remember begging my parents to make the tea « sew jung gwa » or something, with the dried persimmons. It never happened though, mostly because those persimmons were not available in our area. But here i am, 25, making these doughnuts, which is officially my first ever attempt at Korean Cuisine. Turned out great! Can’t wait to try more!
At the age of 15 you couldn’t make it, but you were so interested in Korean good, you even asked your mom to make it for you. So definitely you will be good at Korean cooking, because you were so interested in food and now you are ready to cook. Happy cooking!
Dear Maangchi-ssi!
Me and my eldest daughter prepared the paste and the doughnuts a few days ago – so delicious and beautiful!!! My whole family loved it and today I had to cook red bean paste again… :)
May I ask why you changed your recipe for the red bean paste from adding three cups of water to seven cups and from keeping the skins to discarding it? I tried out both recipes and for me the first one (with skins) tasted somehow better although I understand that for making patisserie the very smooth paste without skins should be first choice.
Anyway – here is a photograph of our team work… Many, many admiring greetings from Germany.
See full size image
Hi Sugarprincess!
I love the photo! You worked so hard to describe what you did in one photo! : ) The doughnuts look very pretty and well made.
Regarding your question about the red bean paste, I prefer the soft and smooth texture of the sweet red bean paste rather than a little rough and coarse paste. It’s up to your decision which way you would want it to taste like.
Hello Maangchi – is it possible to buy red bean paste and make these? I plan to make it with a friend but we don’t have so much time :( Thank you!
The whole family is enjoying your wonderful videos along with my attempts at some of your recipes. You are so instructive and I really appreciate that you show your method several times in a video to give us the chance to really absorb it.
PS. I hope your Tee is JUST a shirt, and you are not wearing it because trolls have found you. You are wonderful.
I’m very happy to hear that your family watch my videos together. ‘I hope your Tee is JUST a shirt…” Yes, it’s just a shirt. : )
Hi, Maangchi! I can’t eat gluten, and these are *so* close to being gluten-free. Do you know if I could make them using another flour instead of the 1 Tbsp. of wheat flour? Thanks in case!
Corn starch would probably work!
Maangchi – I was wondering if in Korea people eat Steamed Red Bean Buns. I know that there is a Chinese steamed bean bun, and also that the Steamed Pork bun is also eaten in China – so I wasn’t sure if Red Bean Buns are also eaten in Korea like Steamed Pork Buns are in China. I hope my wording isn’t too confusing lol
I made it!! It tastes really great~~
See full size image
I’m so impressed with your cooking skill! All the balls look perfect!