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
I made the spicy version today, but since I can’t roll out a large amount of dough at once, I made noodles similar to sujebi using the mandu-pi method.
I used cornstarch instead of potato starch and 2 Tbs more water, more onions and a piece of leek in the already rich broth I had and skipped the zucchini and the green onions.
Chicken legs instead of breast. Wonderful!
I use a Chinese method for cooking chicken: Bring water with onion or stock to a boil, add the chicken (or parts) which should be submerged, bring to a boil again, let it cook gently for 15 minutes. Turn off the heat and leave the chicken in the covered pot for 30 minutes more or longer. Take it out, let it cool, remove the bones.
Maangchi I did it, thanks a lot for a guidance
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It looks great!
Loved making these noodles and so chewy and yummy!!(: thanks(:
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Just made this for my hesitant American family, and they absolutely loved it! Nothing left in the pot! The noodles came out well and the flavor was delicious.
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Congratulations! The broth looks delicious with a little floating fat!
I made this today and it was delicious! Soup was so tasty (only difference is, I used chicken carcass instead of breast). Loved the chewy noodles too :) can’t wait to make it again. Thanks Maangchi! I’m enjoying your recipes so much these days.
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Great! As long as the broth is delicious and the noodles are chewy, that’s good noodle soup! Congratulations!
Hello Maangchi, my noodles broke into pieces when I boiled them. What’s wrong with them? :(
Add the noodles when the stock is very boiling and cook them over high or medium high heat. If the stock is not hot enough, the noodles will stick together and won’t cook nicely.
Can you please link the plastic bags and gloves you use?
Thank you for this recipe! I’ve made 3x using store bought noodles and next time will try hand-making the noodles!
I’ve made this today but I think I cut my noodle too big. Gonna make it again for sure. Thank you for the marvellous recipe
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It looks great to me! Happy cooking!
Hi Maangchi,
Thank you for sharing your wonderful recipes. I want to make this but I am wondering if I can use corn starch instead of potato starch. Thanks in advance for your response.
Yes, you can use corn starch, too.
Finally had a chance to try out this recipe and it was wonderful! So yummy and I can’t wait for my family to get home from work to try some too. Served with rice and homemade kimchi, of course!
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Mouthwatering!
This was very fun to make. I never realized before I dove into Korean cooking that making your own noodles would be this easy. Very yummy
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Delicious! Congratulations!
Holy cats. I have been sick for a week, and I got enough energy today to make this soup. I’m patting myself on the back so hard over the noodles, which came out a bit wide but SO good! All that garlic has me feeling almost normal.
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” I got enough energy today to make this soup.” haha, how passionate cook you are! It looks awesome!
Hello Maangchi! Can is ” Myolchi dashima gugmul” for fish sauce? This is the only sauce I can find so far. Will taste same?
Thank you :)
No, that fish sauce will be too salty. Why don’t you try chicken or beef stock?
Hi Maangchi! I love watching your videos and I hope to make this soup soon! If I don’t use all of the noodles after cutting them, can I freeze some to use for later? Thanks!!
Yes, you can freeze them but spread the noodles on a large tray (or baking pan) to keep them from sticking to each other. Then sprinkle with some flour and cover with plastic wrap and freeze. Good luck!
Hello maangchi how long can I keep the noddles?
Can I use cornstarch?