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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
In New Orleans, we call this vegetable “mirliton”, and lots of people grow it in their backyards. I grew up eating my grandmother’s shrimp-and-mirliton casserole at big family holiday gatherings. Now that I live in Colorado I get very homesick for mirliton, and very excited when I see it at the grocery store. Usually I look for it at Latino mercados and Asian groceries, but once in a long while one of the U.S. mainstream groceries chains will have it.
I haven’t done much with chayote/mirliton other than casseroles and, once, soup. Looking forward to trying the kimchi!
Hi Maangchi ! Voici mon kimchi de chayote ! Beaucoup moins de piment que toi !!!! Mais tellement savoureux et juteux : un bonheur Cindy, Paris, France
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OMG! I found your photo just now. Your kimchi looks very juicy and crispy!
I should make this kimchi soon.
Hi Maangchi, you have saved my family from starvation during this covid-19 quarantine. I have tried many of your recipes and it never fails! Now i am giving myslef more challenge to make my own kimchi. But i don’t currently have Gochugaru and kosher salt at the moment. Can i use an Indian red pepper powder and regular salt instead?
Hello Maangchi! We call chayote, chokos in Australia.
They were on sale, so I bought some to try making them kkakdugi-style. Very crisp!! I actually enjoyed them freshly made, than when they fermented. However, yummy, nonetheless. Very clever. Our chokos have much smaller seeds too. I like this better than traditional radish kkakdugi!
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See? Tiny seed in our Australian chayotes !
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Yes, they are! Thank you for showing me the photo!
Did you peel the chayote? It appears that the peel is still on it in the pictures. I am going to try this soon. I bought the chayotes yesterday.
Maangchi:
I’m addicted to Kimchi! Can I freeze it?
Tank you for the recipes!
Laurinda
Move over, there’s a new guy in town. Joining two old favorites, spicy bellflower root and tofu pickle, is chayote kimchee. Taking your reader’s advice, I fried out the seeds as an additional side dish. Joined with avocado and rice–it is a rainbow of colors and tastes.
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I will have to try that. Our market has them. Ive used turnips and kohlrabi before for kimchi also. They work very well.
The main thing i do differently when making “radish kimchi” is i use salt and sugar during the weeping. I usually dont save all the brine it makes. The bacteria will eat all of the sugar anyway so its optional. It wont taste sweet.
Enjoy your trip to Mexico!
I’m from El Paso, Texas, which is right on the border with Mexico (you can see Mexico and Juarez from the town), and there are a lot of Korean people there and even a few Korean restaurants there. Something I commonly see served there is a side dish made with jicama. Jicama (pronounced he-ka-ma) occurs really frequently alongside chayote in fruit salads in Mexico.
I’m not sure the jicama side dish is quite as strong as radish kimchi (I just made some from your older cookbook this weekend!), but it’s spicy and plays off of the jicama’s natural sweetness. Maybe you will have the chance to taste some jicama while you are in Mexico! There is a spicy Mexican fruit salad made with chamoy you should try too, if you get the chance! Stay safe down there!
I wondered about using jicama in kimchi. When I was buying chayote, I also got a jicama, but I ate it already partly with some tajin and partly with hummus (which sounds a bit strange but is really good.)
Made this and I love it.
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I love your chayote kimchi, too! : ) It looks so crispy and delicious!
Maangchi:
What a great idea! I live in Seattle and we have lots of chayote in the stores, so I will try this. Kkakdugi is my favorite banchan, so I will definitely try this. Thank you for the recipe and have fun in Mexico. You look great in those shorts!!!
Thanks,
Tom