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
Hello Maangchi!
First of all thank you very much for all your videos and recepies!:)
Now my question: I dont have a microwave so how does it work in the oven? for how long should I put it in the oven and how many degrees should I use? does it work in the oven?:D
thank you!:)
(my first try was a total desaster…ㅋㅋㅋ)
I made this today and it turned out pretty well! :)
I made the rice flour myself, and because I didn’t mill it enough, I had to add lots of water and microwave it about 5 times to get it about right.
I’ve never had authentic chapssalddeok, but I really enjoyed it. Thank you Maangchi!
See full size image
I really need to know… how did you make the box? or did you printed some template? if so… can you tell me which one? c:
The gift boxes are sold at a baking supply store and a large kitchenware store. Check out your local stores.
This was my first time ever attempting any thing like mochi, and I tried to make it with the sweet rice flour you have the tutorial for, but when I added the water it was really runny, and I ended up adding the rest of the frozen rice flour, and a little but of plain rice flour (바보처럼) before it got to the right consistency. Needles to say it was a complete disaster -.- and now I’m really discouraged. When I try to make it again do I just cook the dough when it’s runny?
I’m sorry to hear that it didn’t work out. To make this chapssaltteok, you need sweet rice flour called mochiko. It’s the most popular among Korean immigrants in USA and I learned it from them. I hope you can find mochiko. https://www.maangchi.com/ingredient/sweet-rice-flour
Thank you so much(: I’ll make sure to learn from my mistakes!
Dear Maangchi,
I am currently making the red bean paste, but for some reason, it tastes a bit too sweet! What should I do? I already added all the other ingredients. Please help me! My chapssaldeok is currently a disaster! ;-;
Hi – what to do, when the red bean paste got liquid after adding the brown sugar?
Thank you
Keep stirring the sweet paste over low heat until it thickens. When it cools down, it will also get even thicker.
Can I replace microwave to oven ?
Is it affect the taste of the food?
This recipe requires a microwave oven and mochiko powder. I’m not sure if it will work with an oven. https://www.maangchi.com/ingredient/sweet-rice-flour
Oh…..OK! Thanks ! :D
Hello Maangchi,
Is the sweet rice flour cooked? I am talking about the Mochiko (Blue Star brand) box.
Can you use the same sweet rice flour for the start powder? also, is the start powder cooked?
Hi Maangchi,
I’m going to make chapssalddeok next weekend, I’m so excited!
I was wondering about the rice syrup, with what can I replace it?
Or should I just skip it?
Thank you!
You can use corn syrup or honey instead of rice syrup. Or you can skip it and add more sugar.
Hi Maangchi!
When I first saw this recipe, I really liked it ^^. But when I tried making the red bean paste, the water evaporated quickly after 30 minutes. After that, the beans stuck to the pot very bad, and burned the bottom of my pot. I was wondering, in order to fix the problem, if I should soak the beans overnight, or keep on adding water while cooking?
Thank you :)
“the water evaporated quickly after 30 minutes” Add more water and simmer the beans then.
Hi Maangchi! I will try this recipe as soon as possible :D but the problem is I can’t find any rice syrup in Malaysia , so can I do this recipe without rice syrup?
oh, then replace it with brown sugar.
Thanks~ <3 what about the pink food colouring? I'm allergic to any food colouring… So is there any solution ? Can I take a little amount cooking red bean paste to blend with water to get the colour?
I know this reply is like, a year late, but I can’t eat food coloring either! I use beet juice when I want something bright red. Plus, it’s a little sweet so it fits perfectly for dessert foods!
This recipe looks wonderful :) do you think it would be ok to just serve it as rectangles without the red bean filling?
Hi Maangchi,
Can i use cornstarch instead of potato starch ???
Good day Maangchi!
First of all, I am a big fan of yours. My fiance is a Korean and with the help of your website I am able to prepare healthy and delicious foods for him. However, I am in big trouble now. My group decided to make chapssalddeok for our entrepreneurial class (I am a business student)… we followed the procedures you posted but it turned out not to taste perfectly good. Our deadline will be after 48 hours. :(
We used glutinous rice flour instead of mochi powder.. but it has a bitter after taste.
Can you give us some advice on how we can remove the bitter after taste on our dough?
*we made the bean so delicious, so we are very thankful to you Maangchi..
We are begging you to help us with our dough.
I have been trying for 6 hours now but I still have the same result. I wanna cry. ㅠㅠ
I hope your presentation went well!
“We used glutinous rice flour instead of mochi powder”
Use mochiko powder. That’s what I always use to make chapssalddeok. https://www.maangchi.com/ingredient/sweet-rice-flour
Manngchi,
I just posted about the sweet rice recipe…I forgot to mention that the finished product is similar to mochi. Sometimes I use mochi to make the “chukduk” pancakes when I have not had time to make from scratch with the sweet rice recipe as it takes quite a bit of time to steam and do all the work with the grinder which I do using the Kitchen Aid attachment to my big mixer…saves a lot of arm work because when I was a kid we used to do by hand..