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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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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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thanks for your recipe, i want try.. but i want asking about the seaweed…
i have the similar shape of the seaweed like in your video but I think my seaweed not as chrunchy as yours and i never try the taste before,, I always use that seaweed only for soup.. can I use it to for doljaban muchim??
This is fantastic! I made this yesterday. I used honey instead of sugar, because I love honey. Love the delicious flavors of this dish. I just ate some with steamed rice – then I flossed my teeth :) Where has Korean food been all my life? I love it! I find myself going through withdrawals when I’m out of town and cant readily get it…
Also, I just bought a special refrigerator/freezer JUST for my Korean food. It’s all Maangchi’s fault! LOL!
My fav side dish in korean restaurants. Can’t believe it is so simple!
See full size image
Thank you for such wonderful recipes! I make them for my family all the time and they love them. I have also made Kimbap for my Taekwondo Masters who are both from Korea and they were very excited and enjoyed it very much. Thank you!
I do have a question though. Are you using regular sesame oil or toasted sesame oil? The type I find at my Asian markets are all toasted so is that the kind I should use when a recipe calls for sesame oil?
I’m glad to hear that you impress your Korean Taekwondo masters with your homemade Korean food! : ) I always use toasted or roasted sesame oil.
Kahm sa hamnida! I can’t wait to make this dish!
Hello Maangchi! I’ve been using your started for over a year now and I have a quick question. Can I can substitue 마른김 to make doljaban?
Yes, you can use kim, too. https://www.maangchi.com/ingredients/kim
I am going to try and make this. Had a bit of trouble so far. The nearest korean grocery shop is about 40 minutes from my home, and my car has been deciding it doesn’t want to start, so I have to wait until it gets fixed, until I can go to the grocery shop. The auto mechanic isn’t open on Sunday, so I have to call them first thing Monday morning, so I can get my car working. When I make this, I will see how it turns out, and report back on the taste :)
It’s not easy to get Korean ingredients, right? I hope yours turns out good!
I couldn’t get the seaweed that you used :( The one I got was in a huge package, and it was of a very HARD texture, and it is extremely salty. The first lot I tried was soooo salty, so I kept on having to add sugar and more sugar to make the salty taste seem not as harsh. I only used around a little over half of this seaweed. The rest of it, I will soak and get it to soften up (as well as get rid of the overly salty taste) and try it again, and see what happens. Worse case scenario, I will have to look for the right seaweed. Which is strange, because when I asked in various Korean grocery shops if they had ‘Doljaban’ they stared at me as if they didn’t know what I was talking about. And then when I said ‘Muchim’ they took me to where they sold packets of some fried pre-made stuff, and I was like ‘No, I want to make some myself’. And the one I am soaking right now, it has become to look like kelp straight out of the sea, lols. But oh well, I’ll use it. Waste not, want not. I think I may have some trouble finding the correct seaweed for this recipe. I may have to order some from the internet. Do you know of any sites that ship Doljaban to Australia? Or, by some chance, would you know of any distributors in Australia that may stock it?
It sounds like you bought miyeok. https://www.maangchi.com/talk/topic/ottogi-seaweed
Doljaban photo is here: https://www.maangchi.com/ingredients/doljaban-gimjaban
BTW if it’s miyeok, you can make soup or salad with it.
https://www.maangchi.com/recipe/miyuk-guk
I have made this! It was AWESOME :D
Great!
Dear Maangchi
I tried to find all the ingredients to make your recipe for Seasoned Seaweed and I am having a hard time finding the ingredient called Doljaban.
I went to a popular Korean shopping market and they said there is no such thing as Doljaban? and that I need to use Wojaban? but they didn’t have that instock either!!!
please let me know if there is anything else I can use.
ended up buying the already made seasoned seaweed at their store.
thank you!!
It looks like this: https://www.maangchi.com/ingredients/doljaban-gimjaban
You can print it out and take it to the store. They will know what it is. Or use gim instead of doljaban.
You may need about 30-40 sheets of gim (laver). https://www.maangchi.com/ingredients/kim
Good luck with finding the ingredient.
Wow Maangchi, this looks great!!
I am definitely going to try and make this recipe. The crispy Korean seaweed (laver) is also one of my favourites.
So I think I will love this too! Will have to find the doljaban first and I’ll let you know how it turned out!
Bye bye! Imre
Hi Maangchi!
Thank you so very much for sharing your recipes and teaching us what you know! I made this recipe tonight, because where I live it is now very warm and humid. I wanted to make a light meal, so I chose to make Japanese somen noodles. These are light noodles usually eaten in the summertime. I made all kinds of side dishes to go w/the noodles and your ‘Doljaban Munchim’ was one of them. Everybody enjoyed this! And yes, be careful of the black plague! That and the sesame seeds between your teeth will keep you busy ~ after dinner activity??? :oD
” the sesame seeds between your teeth will keep you busy” lol!
Someone asked if you could use kim for this and that is exactly what I used. I couldn’t find just doljaban, so I used 96g (the whole package) of kim and just scrunched them up. Hmmm … maybe I’ll have some for lunch? Sounds good to me!
This side dish is now one of my all time favorites. I made it last night and put out quite a large plate full – almost all of it got eaten! Everyone loved it. It is also very quick to make. I think this will be on all my future dinner menus :) Thanks for another great recipe Maangchi!
great! Cheers! “don’t forget to brush your teeth after eating it” : )
I am not sure but they do look like those commercially prepared ones that I hv been buying…. oops! OMG, they are so so very yummy!!!! My question is same as samitadassarkar, can i use kim (for kimbap) instead to mk this side dish?? Can’t wait to try making it at home!
Yes, you could use kim in the recipe instead of doljaban. But I’m not sure how many sheets of kim should be used for this recipe. Maybe 40 sheets?
That looks so tasty! Kim is one of my favorite flavors so I know I will love this. I can’t wait to buy the doljaban to try it out!
yes, I think so. Roast the kim before crushing it into small pieces and mix with seasoning sauce. Check out my rice cake soup video if you want to know how to roast kim (dried laver) https://www.maangchi.com/recipe/ddukguk
Can I use kim to do this ?