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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
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My most popular Korean recipes
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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
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Asparagus side dish
Apr 17th
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Hi Maangchi. Can you store the homemade Danmuji in an Onggi, or must it be the plastic bags? I just think my Onggis are prettier ;P
As long as you keep the onggi in the fridge it will be ok. The danmuji I made uses less salt, so if you keep it outside it will get soggy.
Thank you
Maangchi….luv your recipes. Always come out great. Started the pickled radish and i’m curious…been 1 week and the radish is really soft…that ok?
I would like to try the radish but I can’t find rice bran. Can I use barley bran as I was told it is the one closest to rice bran? Thanks.
Can I use any kind of radish? Or it must be daikon radish?
It should be daikon.
Hi Maangchi.. I’ve tried some of your recipes and it turned out tp be great! So I have to dry the daikon first before it ready to use, maybe I’ll let them in the open air for 3 days, is that enough?
Sounds good!
Is it a necessity to use chija and rice bran?
Hi Maangchi, very good news! I managed to locate a Chinese Medicinal herbal supplier who supplies the Gardenia berries as a medicinal product for making tea, so I bough at good quantity! THEN – I also managed to get Rice Bran from another on-line company! You took such a long time to develop this recipe, and I’m sure that by following your Grandmotjher’s recipe, and trying and testing different results, you finally achieved something you felt able to share with us – you would not share something you were not sure about, so I’m sure it is perfect – and I am so happy that I will now be able to follow your recipe EXACTLY as you showed us in your video!
I will be delighted to let you know my result!
I already make your Kimchi – and that is absolutely superb! My friend, who lived in Korea for 3 years as an English teacher, loves it – she cried when she first tasted mine, as she said it was so real, so authentic and the best kimchi she had ever tasted outside Korea! So thanks to you, It was a great success!
How did your danmuji turn out?
Sadly, I’m afraid it all went off. It didn’t pickle at all, and began to rot, instead. I actually think the radishes I bought were to blame. I have no local shop or supplier so had to resort to buying the daikon on line, but it wasn’t in the best condition when it arrived.
I will try again in the spring or summer, when I can buy better produce!
Hi Maangchi, thanks for an awesome recipe but can we make danmuji without rice bran???
Hi Maangchi! I am from Philippines and I don’t think we have Chija here. Is chija used just for coloring or does it also affect the taste of danmuji?
Hai Maangchi, thank you for this awsome recipe. i have a question, can i use turmeric for danmuji?
because at my country hard to get chija. i must import from china :(
Yes, some of my readers have let me know they made danmuji with turmeric. Good luck!
Can I make this without sugar?
Hi dear Maangchi, I have a question about this recipe, would you please help me
I couldn’t find Gardenia, but I fine the powder of it, can I use powder of gardenia instead of the fruit? if it is OK, how much should I use it?
thank you very much for your attention
Thank you for a great recipe. Anxious to make danmuji, but have a very elementary question: do I dry the daikon for three days in the refrigerator or in open air?
Dry the daikons in open air.
Hello!
Maangchi, do you think i could also use saffron instead of gardenias. or is the gardenia flavour essential?
<3
Hi Maangchi!
I am really eager to make some gimbap, and so when I was in the Korean supermarket yesterday, I happened to pick up a package of danmuji and start reading the ingredients. Big mistake! I was horrified by the crazy stuff they are putting in there: Saccharine, aspartame, MSG, sodium benzoate, and every artificial yellow dye known to man. I just couldn’t bring myself to purchase the stuff. I guess that’s one more reason to make your own at home. Not sure I can wait a whole month for the gimbap though. :-(
Love your videos! Keep them coming!