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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 guys. I want to ask how long this cake will last if I put in the freezer? Thank u for the reply.
Hi i want to ask if there is no microwave.how can i cook the rice flour?thanks
Hi Maangchi!
Do you know how many watts your microwave operates at? I think it would be helpful to include that information in your recipes so readers can adjust them for their household microwaves. If you don’t know the wattage, do you know the brand and model?
Hello maangchi i want to make this recipe for my boyfriend and his family but he live in korea and i have to send it with a package it would take 10-15 days. Would it get bad in that time?
Here is another pic
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Mochi trick
Mochi mocha chocolate I used canned iced coffee to make it taste really mocha taste then added inside chocube so it melted right away its taste woooow❤
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Second attempt its gorgeous but the outer part taste like starch how can I clean it?
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Hi Maangchi! I love your recipes so much. I just tried making this chapssaldeok and when I tried to close the deok wrapper around the filling, it would not stick together! How can I make sure the sides close up nicely? Also, I want to make it a little thinner… do you know how I can make the deok wrapping very thin?
My first time doing it but it seems okay I love how red beans smells
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Hi!
My red bean paste is too runny, is there something I can do to save it? It’s so tasty, I don’t want to waste it :(
You can make it thicker. Put the paste in a heavy bottomed pan and heat it up over medium heat. Stir it with a wooden spoon to boil off extra liquid. Good luck!
Can someone tell me what I did wrong with my beans. I put 1 cup of beans with 3 cups of water but by the time they cooked through there was still a lot of water. Do i just let them cook until the water runs out. Also when i finished making it, it looked like puree. What did I do wrong?
Yes, keep cooking until the water evaporates. “Also when i finished making it, it looked like puree.” Add sugar and keep stirring with a wooden spoon, then sooner or later, it will turn shiny and darker.
I recently made this recipe as a birthday present for my mom. She loved it! When I told her the filling was made of beans she was very surprised! ^^
Here’s a picture!
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