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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My monthly letter to my readers includes my recipe roundup, funny and touching stories, and photos of what you guys are cooking! It's delivered the first day of every month
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
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
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Dear Maangchi,
Thank you for the delicious recipe. I am hoping you can give me some advice. When I make yeolmu kimchi and chonggak kimchi, so much of the radish leaf stem is too tough to chew! I have tried removing many of the outer leaves when I clean and trim the radishes and using very fresh and young radishes only, some of them came out of my garden on the same day! Boiled radish tops is one of my favorite greens, what can I try to do differently to enjoy these greens as tender kimchi? I will be grateful for any suggestions you may have.
Sincerely,
Kimchiji-gay
“..too tough to chew” They must be overgrown. Please leave your question on the forum. Some of my readers are growing vegetables in their garden, too You may get some good tips from them. https://www.maangchi.com/talk/forum/general-discussion
First, I want to say “thank you” for taking the time. The recipes are and you are so much fun to watch and listen to. Second, I LOVE YOU!!!! Be well.
thank you for this i can wait to make it i just need to go and buy the stuff(:
but is it ok with you if you make onion kimchi please… :D it would be great i saw it and i was at my firends house and her mom had some and it was sooooooo good! and i want to make it but i trust your recipes only! (: thankyou so Much for your hard work i dont know what i would do with out you :P even though in a 15 year old i still want to know more and more about korea and korean foods ill be going there for half of my high school year thankyou~!!!
awesome! thank you so much for your nice words!
i love your blog and recipes. thanks so much!
olivia k
Hi Maangchi:
I really did missed your recipes. I was hoping you can send me your latest through my e-mail. II was watching one of my on line Korean drama when I saw this Persimon Kimchi.. There plenty of persimon right now, and I would like try it. The napa kimchi I learned from you is just always present in our every day meal. Can you please provide us with the Persimon recipes?
More power to your exciting recipes.
” The napa kimchi I learned from you is just always present in our every day meal” awesome! Persimmon kimchi? I have never made it but I will keep your request in mind. Thank you!
what kind of radish is that? and it is very rare to me… even in korea i havent find it also… but i hope i should try this dish one day.
Here you go, https://www.maangchi.com/ingredients/chonggakmu Find them at a Korean grocery store.
Wow! I’m so excited!! I grew these radish in my garden this summer (matter of fact some still in the ground waiting for me to pull – hopefully they are still ok). I had no idea what to use them for except in salads & eating raw, but now I do! I purchased a packet of seeds from H & Y Market (Plainview NY) and figured I’d give it a whirl! They grow so fast (the greens, the white bottom takes a little longer). Ponytail kimichi it is! TY :)
“I had no idea what to use them for except in salads & eating raw,..” haha, great, now you know what you are going to make with the radishes!
I love these! We buy the packet Kimchi from the supermarket, but I want to make my own. Now I can! Thank you! Though I don’t know whether I can find the ponytail radish here. Ponytail radish hunting for me this weekend! :D
Good luck with hunting ponytails! Korean grocery store! : )
Now I have to go to the Korean store and hopefully there will be some ponytail radish. Emily I’m wondering… I grow salad radish (those little red and white radish you put in your salad) I used the tops when I made my white kimchi. Could I also add these radish tops to the kimchi?
Yes, the radish tops are also edible. You can make kimchi with them but sometimes they have a slight bitter taste. Taste a sample first before making kimchi. That’s what I’m doing. Good luck with your cooking!
Quick question: is it ok to put oysters or squid in chonggak kimchi like people do with regular baechu kimchi?
Yes, it will be ok as long as you want! : )
thank you, maangchi!!! this is AWESOME. my favorite kimchi.
Ah, I was wondering the same thing, if they were just yeolmu radishes all grown up!
I have been waiting for this recipe! I’m so excited to see it! But now I’m a little sad, since finding chonggak is difficult. Kaktugi is my favorite kind of kimchi and yeolmu is my second favorite kind… chonggak would be a combo of the two! Maybe I can find it in a jar somewhere.
Yay for recipes, I miss you Maangchi! I’ve been meaning to email you, but things keep coming up. I will soon though. Thank you for your recipes and videos!
<3, Kerri
Kerri, kerri! : )
Cheers! happy cooking!
Great recipe. 총각 김치!! Thank you. I started buying and using Korean cookbooks in 1970, and I collected 15-20 Korean Cookbooks. I threw all those books in the garbage–I now use your video recipes exclusively. One question: Why is the video clip for chonggak kimchee (총각 김치) so shaky? All of your previous clips run smoothly and are easy to follow. This one is herky, jerky and, frankly, not very smooth. It is less informative–due to the skips, and it is a bit hard to understand. Is something wrong with my browser? (I tried several browser settings, and settings were not smooth). OR..did you film it this way?
Thank you so much for your interest in my recipes!
Sorry you thought this video was shaky. I didn’t think it was very shaky at all. Maybe your browser has a problem? Anyway, I’m always trying to make my videos better, so thanks for the advice. I’ll try to make the next video as smooth and clear as I can.
Hi Maangchi! You are so inspiring! I was wondering, when you used flour for making the porridge, was it just plain flour or sweet rice flour? Are there any other alternatives if I have to use sweet rice flour because I don’t think there is such flour in my country. Sorry for the silly question but I’m attempting to make my own kimchi with my mom soon, so I’m pretty excited! (: neomu neomu kamsahamnida.
Use all purpose flour please. If you want to use either rice flour or sweet rice flour, of course you can.
The sound when u ate it “sheeguruk sheeguruk” makes me drooling in front of my laptop…
lol, I know you will make this soon. I hope your Korean store sells the radishes.
So cute! I love this recipe and video. The ponytails look like young summer radish all grown up. I’m eating Greek food right now but I would rather have your rice and kimchi to go with my beer! I’m almost out of baechu kimchi, so soon it it will be time for another batch – I’ll look for these radish at H&Y :D Thanks, Maangchi.
“The ponytails look like young summer radish all grown..” yes, you are right! But young summer radish (yeolmu) is more fragile than this radish. : )
Yeolmu: https://www.maangchi.com/ingredients/yeolmu