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
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
My young radish kimchi. It was delicious. Thank you
See full size image
I have seen these radishes in my local Korean store and felt so curious about them! They are so cute, they look like cartoon vegetables. Now I have a recipe for them, and I can’t wait to get some!
Maangchi! I am making these today using my own homemade vegan fish sauce! Thank you for always being such an inspiration. I think our tastebuds must be very similar because your food always tastes EXACTLY the way I always loved it growing up. :) I was so nervous that when I went vegan, I wouldn’t be able to eat all my favorite foods from when I was little, but I have learned so much from your videos and blogs over the past year that I have been able to eat almost all my favorite foods. Can’t wait to add these to my recipe box!
HI Maangchi,
Is there any chance that I could use chonggak kimchi in place of baechu kimchi for kimchi jiggae if I’ve run out of the beach kimchi, or does that sound ridiculous? Thank you!
Hi Adelaide,
Just slice the radishes thinly and use them as you would baechu kimchi.
Use the green part, too!
I’ve made kimchi jiggae with kkakdugi quite often. No problem.
Bye, Sanne.
thank you Sanne. Good tip! :)
medusagurlyeah, of course!
Sorry, got a slight fever.
Do you know when those radish are in season?? is it now?? because i think i remember seeing them in my grocery store (my non-korean one lol) but it was like in febuary or something and i don’t remember seeing those again this year so i was wondering if it’s in the winter of the summer?
Hi Maangchi,
Do you know whether the fresh radish is supposed to be salty? I mixed it with the kimchi paste and this is before fermentation but it’s a little salty. Will it become better after it becomes fermented?
I tried this recipe yesterday with bok choy that I salted for 1 hour. We had it tonight with pork and green bean dumplings and both me and my husband really loved it. Yesterday we tried Oi-muchim and loved that too. Next I’m gonna try this with red radishes, which are in season i Sweden now.
I saw that you had one grocery store listed for Malmö, Sweden but I wanted to give you a tip about another one: Kina Center Livs on Möllevångstorget 7. I bought hot pepper flakes and hot pepper paste there but they have a lot of other korean ingredients and vegetables. It’s a really well stocked asian grocery store.
I’m glad to hear that you are doing some experiments with this recipe and they turn out successful! Red radish kimchi is great. I make it all the time.
Can you upload the grocery store you mentioned here? Let’s put it in the list. https://www.maangchi.com/shopping
wow i love this kimchi, i just ate it yesterday with my coworkers. its so crunchy . i will try making it. i already made your regular kimchi 6 times.kkk
thank you so much for your recipes!!^^
Hi Maangchi,
I know this has nothing to do with this recipe but can you please write my name in Korean?
Its Krynauw, the pronunciation is Cray (as in crayfish) + no (as in yes- no)
I would REALLY appreciate it!!!
Thanks :)
It’s 크레이노 (Krynauw). : )
Hi, I just joined. I’ve been watching your recipes on you tube for a while now and your recipes always look delicious. I was wondering if you could use the little red radishes. Where i live, there is not a Korean store for like 30 miles. If you cant use them in this kimchi recipe, is there
any kimchi that you can use them in?
yes, red radishes will work well. I sometimes use them and always happy about the result.
Hi i was wondering if this would work with japanese turnip?
yes, Japanese turnip kimchi is very delicious!
I made this for the first time this weekend. IT is so delicious! Thank you for the recipe, Maangchi. I shared it with co-workers, who don’t want to make it themselves: they just want me to make more!
yay, congratulations! That’s so cool that you shared it with your coworkers! I want some chonggak kimchi right now! : )
My young radish kimchi. It was delicious. Thank you
See full size image
Annyeonghaseo Maangchi shi,
I am an admirer of Korean culture and have wanted to try the cuisine for a long time now. Fortunately when i was about to place an overseas order of kimchi, i stumbled upon this blog and am very glad to say that i just tried ponytail kimchi and it came out very well. Thank you for sharing the recipes.
wow, I want to see your ponytail kimchi! : ) Delicious!
Hi Maangchi,
I just purchased ponytail radish from the korean market but the ponytail radish I purchased have green leaves that are rough and have spikes on the leaves, it is not smooth as you described… does that mean it is not edible?
They are edible but the kimchi may turn out tough. To make good chonggak kimchi (ponytail kimchi), the most important thing is to find good quality ponytail radishes. The radishes should be firm, crispy, and juicy. The leaves are green and soft. If not, wait until you find better quality of ponytail radishes.
Hello. Thank you for all your great recipes! I recently made the ponytail kimchi but mine came out salty. I washed the kimchi about 5 times & soaked in water but maybe not enough? I also doubled the recipe so maybe that ruined it? Any suggestions?
Next time you make this kimchi again, use less salt and salt less time. Practice makes perfect! Happy cooking!