Advertisement
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
-
Desserts
Special sweet stuff
-
Main dishes
Consider these mains
-
BBQ
The Korean way to grill
-
Fried chicken
Double-deliciousness
-
One bowl meals
Nutritious, & convenient
-
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
We 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
Seasonal, local, foraged
-
Snacks
Quick dishes on the run
-
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
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
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
We 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
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
Advertisement
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
-
Fish cake noodle soup
Jan 21st
-
Broccoli with tofu
Jan 10th
-
Crunchy nut candy
Dec 29th
-
Rice syrup
Dec 16th
Advertisement
Convert your ingredient units
Advertisement
hi maangchi
thanks so much for the great site. i’m about to try the second recipe with mu leaves but i
have a question. the ingredients list honey but in the directions, you don’t mention the honey. when is it added and how much. also, my eemo sometimes adds a little 조선간장
when making 나물. will that be ok in this recipe?
thanks again for everything.
take care and stay well
c
Oh for some reason I’m seeing you comment just now.
Thanks for pointing it out, I corrected the recipe.
Hello! I am so happy to have found your site! I am in Korea and figuring out how to cook new things with the new ingredients! If you were in Korea, what greens would you use? I see different ones and get a little intimidated… just because I don’t know what they are! or how best to cook them! i usually just mix them with other veggies in a stir fry but I am so excited to try new recipes! And it’s so great that all of yours are all on the stove- because that’s what I’m working with! I also have not done a ton of cooking in the past and am really excited to explore my creative cooking side! Thank you so much!
Use napa cabbage. Napa cabbage is expensive in North America, so I found collard greens work well with this recipe. As long as you are in Korea, use cheap napa cabbage! There is no collard greens in Korea. https://www.maangchi.com/ingredients/napa-cabbage
Maangchi, I’m so glad you mentioned radish leaves! I’m going to make this tomorrow to stretch out my jjajangmyun leftovers. I’ve got a HUGE bunch of young summer radishes that I don’t want to make into kimchi and I’ve been trying to figure out something to make out of them. So I think this dish with the greens and pickles with the radishes. I’m so happy!
That’s a great idea! Please update me!
Just made this tonight and it’s delicious. The only modification I made was that I cooked it quite a bit longer than the recipe called for. It’s just a personal preference, but I like my greens cooked to death. LoL
I love to eat well cooked and almost mushy leaves, too! And like you, I also enjoy greens cooked to death! lol
Hi Maanhgchi, have you ever thought of mustard green kimchi, it is so good. I made it once and it was very delicious. you should try it. My mom would make it every summer.
of course I tried it. Gat kimchi (mustard green kimchi) is my favorite. The recipe will be posted someday in the future.
WOWEE!!! thanks, maangchi. i totally love greens (any kind: collards, kale, mustard, turnip, etc.) and i usually cook them traditionally as we do in the south, i.e., i use a smoked hamhock or turkey wing. However, I am always open to new ways of preparing greens and i totally love this korean twist. please post more recipes using greens!!!!
BTW, i made doejibulgogi yesterday. wow, total YUM! last week, i made korean radish and beef soup and musaengchae. YUMMMMM!
“I am always open to new ways of preparing greens and i totally love this korean twist.” It sounds like you are very open-minded!
I love that you take the ingredients of the country you live and adapt it to your own cuisine’s taste!
I’m pretty sure this should work with kale too. It’s going to be in season here come winter so I might make it with that.
In the spring here there is a vegetable that I think is young cabbage or radish leaves or something (not sure what plant it actually is), this sounds like an excellent recipe for that vegetable.
Kale sounds great, let me know how it turns out.
That’s a good idea, I should try kale here too.
Love the background music! I love Clazziquai (and the recipe of course XD)! both dishes look appetizing! They both made me crave!
yeah, I’m a big fan of Clazziquai these days.
Great invention! Can you substitute collard greens with kale?
I’m not sure. You can experiment and let us know if it works.
Maangchi shi, your jokes are soooooo funny!!!!
When I get back in the States I will try the Korean version.
But now I also have to develop a Kimchi recipe for Collards that is not tough.
I find that if you blanch the collards like Maangchi does in the video, but for a bit less time before you start salting, it will turn out fine.
At least, that’s what I did.
Both recipes look very B.B! :D
Where did you get the idea of making a cashew sauce? That’s very unique!
I’m going to have to try both recipes soon!
My friend Lily had some collard greens growing in her garden the last time I was at her house when we made Kimchi together. I’m going to see if we can try making this recipe together. It looks really delicious. I’d probably prefer the Korean taste version. I don’t really like the cashew’s flavor.
I’ll send you some photos when I make it!
~Will
When you rinsed the collard greens in the cold water I was reminded of your naengmyeon video when you rinsed the noodles. It sounded just the same! I can’t wait to try this!
That looks delicious and I love the way you show us how to plate them with your ojingajyut.
I think you can use this recipe on most all stalky green vegetables. Is that right?