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
Hi Maangchi,
Thanks for this website and recipes. I have an old family recipe that we call “chukduk” (but I think our spelling and pronunciation is probably wrong!!) where we steam and cook sweet rice, then we run it through a meat grinder two times and it becomes sort of gooey and we pat it down flat and cool it in a 9×13 cake pan. Then it can be cut into little pieces and rolled in a crushed lima bean mixture and then dipped in honey and eaten or the way we really like it is to fry it in some butter like a flat pancake that is golden and slightly crispy….do you know the correct name and spelling and hangul for this recipe?? Thanks very much.
Hi maangchi. I have tried many of your recipes and I liked them. This one does not want to cooperate though :( The bean paste is not solid enough. I am going to try to add more beans, I am currently making this as I type so wish me luck.
Yes, I wish you luck! “The bean paste is not solid enough” The sweet bean paste needs longer cooking. Keep stirring until the paste thickens.
Hey Maangchi,
I was just wondering what are the alternatives to heat the rice balls if I do not have a microwave at home?
I don’t have a microwave either so i just use a steamer. It takes a little longer but it’s the same effect.
Hi Maangchi,
First of all, i super like your website, i like you and i love korean foods ^_^
can u help me? please..^_^
can i use white rice flour instead of sweet rice flour?
do sweet rice flour and glutenous rice flour are the same?
thank you ^_^
yes, sweet rice flour and glutinous rice flour are the same. You need sweet rice flour for this recipe.For this recipe, I always use mochiko powder and it always turns out good.
Check out the photo. https://www.maangchi.com/ingredients/sweet-rice-flour
You will see 2 kinds of sweet rice flour: the first one is mochiko powder and the second one is a photo sent to me by one of my readers of the stuff she used to successfully make chapsslddeok.
I just got home from the local Asian store, and I have bought all the ingredients I need. I’m going to make this tonight. I will upload the pictures (if I succeeded, ha ha) tonight or tomorrow. I can’t wait to make this!
Thank you for sharing the photo.
Hi Maangchi! First of all, I love your site. Not only are the recipes easy to follow, but you also have a wonderful personality and the ability to show people that cooking can be fun.
I tried making this recipe today and had kind of a hard time. At the beginning, the batter seemed too runny, so I added more sweet rice flour, but then it seemed like it dried out too much when I cooked it in the microwave for 3 minutes, so I added a touch more water and cooked it for 1 more minute, as per your instructions. Anyhow, although I had some trouble, the end result was pretty good.
Also, how should the rice balls be stored? Since they have the red bean filling (homemade of course!), should they be kept refrigerated?
Thanks for posting such wonderful recipes. I can’t wait to try some of your other ones :-D.
Thank you very much for your nice words!
You can keep it in the freezer when it’s still fresh, then thaw it out before eating.
If you can, use this sweet rice flour. https://www.maangchi.com/ingredients/sweet-rice-flour
Oh Maangchi! i tried to make these tonight and i failed miserably! it all tasted YUMMY but i must have done something wrong somewhere because my sweet rice flour “dough” wasn’t at all beautifully stretchy like yours! Of course i tried halving the recipe because i wasn’t sure i had enough paste ( i bought mine… I know i cheated! :O ) Should i have halved the microwaving time as well? because i didn’t :/ it tasted great it just didn’t stretch so my mochi kind of ended up looking like patchwork gremlins :D also i didn’t have red food coloring so i used blue.
This is your blue chapssalddeok photo! https://www.maangchi.com/photo/mochi-gremlins
“i failed miserably! it all tasted YUMMY..” haha, good to hear that at least it was yummy!
“Should i have halved the microwaving time as well?” Yes, you should cook for a shorter time than the recipe because you halved the amount of sweet rice flour. I can’t give you an exact answer how long you have to cook it because everybody’s microwave is different.
Thank you very much for sharing your cooking failure experience with us. Very honest!
I love the blue color. Did you use food coloring?
Yes i did just a few drops! lol my boyfriend said to me the next morning “why’d you make play-dough?” :D how funny!
lol
These look great and tasty. I think my kids will definitly love them.
Thank you! Olivia Kim
Let me know how yours turns out if you make it.
i just love eating this with ice cream filling inside… chapssaldeok ice cream! strawberry flavor i just tried after the group exercise workout at the gym… trying one piece…
I made this but filled the dumplings with chestnut jam, as I had a pot that needed to be used and I was too lazy to make red bean paste.
Only problem is that the chestnut paste I have is much softer than red bean paste, no way to make a ball with it, so I had to pull the mochi dough on the filling, and the little dumpling ended up more like eggs than like balls. That took a bit of trial and error fidgeting…
I “had” to eat the 2 most misshapen ones on the spot, poor things ;-)
But anyway, they were very yummy indeed.
And very fast too make, once I got the hand of flattening the very elastic dough.
Hi Maangchi!
There are lots of stores which sell this in Jakarta, where I live.
But it is always nice to have it homemade. I just want to let you know that I also make it with chunky Skippy peanut butter filling because my 6 y.o daughter, Amiko, she hates red bean.
I have to tell you.. the taste is ooooohh..yummm!
Because Skippy is salty so it balances the flavor of the sweet glutinous rice flour dough.
One more thing, as much as I love the red bean paste..I save LOTS of time doing it with Chunky Skippy filling ;p
It’s like whenever she shouted from her room upstairs and I’m doing the chores downstairs, “Mimi… can I have mochi for the tea party this afternoon with my Pokemon?”
“Yes Hon!”
“Can I have it yellow like Pikachu?”
“Okayyy!”
So..zip and zap..this delicious treat is done in no time:D
Anyhow..Love you a lot!
I wish you great success ahead. Fighting!
haha, thank you for sharing your story about your daughter. So cute~ Peanut butter filling sounds great! If you make it again, don’t forget to take a photo. Let’s share the tip with my other readers! https://www.maangchi.com/photos/upload
i remember this thing… i love this! i ate this when i flew korean air to US it was 2002 the last time it was long time ago and i was young it was a good taste…
Hi Maangchi, I’ve tried this and replaced the sweet rice flour with glutinous rice flour. I also steamed the dough instead of microwaved it. The results are :
1. The dough turns out differently, mine is more dilute. According to the video, the dough should turns out solid-like. Mine is veeeery sticky and it became hard to handle.. LOL
I ended up adding 1/4 cup more of the glutinous rice flour.
2. After that, I steamed the dough for about 10 minutes. Remember to wrap the cover of the steamer with a piece of cloth so that the steam won’t drop in to the dough.
3. The results is edible, but I still think it isn’t perfect yet :D
I’m looking forward to try this recipes again, with glutinous rice flour and steamed-version until I get it right and perfect like yours :D
Thanks for sharing the recipe ~ <3
I think you can invent your own method of making good chapssalddeok by steaming soon! When it turns out successful, please post the recipe on the forum so that I can link to it if people are asking me about it. Thank you so much for your feedback!
https://www.maangchi.com/talk/forum/reader-recipes
BTW, glutinous rice flour is sweet rice flour. https://www.maangchi.com/ingredients/sweet-rice-flour
I definitely will! I already added the cheesecake recipes there.. LOL my english is lame so it took me an hour to translate the recipes.. XD
I already read about the similarity of sweet rice flour and glutinous rice flour in your previous recipes.. that’s why it’s kinda odd that the dough turns out differently after I added the water.. Hmmmm.. I definitely will try this next time and update it to you!
I’m currently freezing a few of my chapssalddeok to see, how good I can keep it frozen :D
Btw, I love seeing you speaking Korean, and I love the color of your outfit <3
What Maangchi says its true that sweet rice flour is glutinous flour. I have had the same experience as you when making the dough. I have tried different brands of flour and they turn out differently, must be something to do with the grade or grind of the flour. If yours is to liquid just add more flour till it’s like maangchi’s video/photo. That seems to work for me. Have a go and see what happens! Good luck.
Hi Maangchi! I am a Korean-American studying abroad in France where asian food is often rare and expensive. Thank you for the delicious and simples recipes that have saved me many times!! Love!!
This mochi recipe was soo good and easy, even though I freaked out when the dough looked very soupy (maybe because I didn’t use Mochiko brand?) but when I microwaved it the consistency and texture came out to be very similar to yours! Phew~
Happy Valentine’s Day! : )
“Korean-American studying abroad in France..” which means you speak 3 languages! awesome! It sounds like you are good at cooking, too! Cheers!
Maangchi~thank you so much for this recipe! I made pink chapssalddeok for my husband for Valentine’s Day. He looked impressed and said they were delicious. Thank you for all of your awesome recipes and videos. Big love to you!!
“I made pink chapssalddeok for my husband for Valentine’s Day.” Wonderful! What a great gift! : )