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
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Anchovy kelp stock
Feb 20th
I am about to eat this for lunch. Very excited.
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Mouthwatering! Actually, I make this all the time these days. eating dongchimi-guksu in the cold winter in my warm house is so fun. : )
Cold noodle soup is my all-time favourite Korean dish. I’m currently making a batch of dongchimi so that I can it to make the delicious broth. Greetings from Toronto. Thanks Maangchi :)
Hello rmjs,
I used to live in Toronto! Let me know how your broth turns out!
Toronto misses you! Everything turned out great. In fact, look what I just ate for lunch…
Thanks :)
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Wow your dongchimi looks like mine, the dongchimi in my fridge now! I always make it in the summertime for naengmyeon broth.
Maangchi,
Can I use fresh kimchi in the spicy dongchimiguksu? I only have a little kimchi left in my fridge, and I want to make this and your new kimchi pork buns! But I am planning on making kimchi in a day or two. (Since the pork buns don’t call for kimchi juice, I can at least use my precious well fermented juice for this dongchimiguksu!)
I will be going to Korea this summer for vacation and everything I’ve learned on your website has made me so much more excited than I would be otherwise! I can’t wait to eat endless Korean food <3 I cook at least one of your dishes every week!
What exactly is “kimchi Juice?” Is it just the liquid that is with the kimchi when you make it? Or is it something else?
When you first make kimchi, you won’t see much liquid. But 1 or 2 days later the water from the cabbage or radish will be be drawn out and mixed with the kimchi paste. That’s what I call “kimchi juice.” I know it’s a strange expression but I don’t know any other word for it.
I made the non-spicy version tonight, using water kimchi I bought at Super H Mart. It was *so* delicious!!!!! This is my new favorite summer dish to order at Korean restaurants, but I’m even happier to be able to make it at home!
yeah, the cold broth is really refreshing and delicious on a hot summer day!
Nice to meet you Mangchi. this is a fantastic website on korean recipes.
Ï live in Korea. and I’m learning to make a dish for my family.
Dongchimi guksu is one of my favorites.
I’m a big fan of you Mangchi. and thanks for your knowhows.
See you frequently.
Thank you so much! Happy cooking!
Hi Maangchi!,
I’m so excited to have found your site! My family has always loved Korean food and my parents know how to make several dishes, and have passed the knowledge down to me, but it’s so cool that through your site I’m going to be able to expand on that! Do have a quick question, I went to start making kimchi and realized that my red pepper flakes aren’t where I thought they were and I can’t find them (have moved twice in 6 months so I have a feeling I’m not going to find it either). Not going to be able to get to the store that will carry them until tomorrow. I have already salted and washed my cabbage. Is there any specific way that I should store the cabbage until tomorrow when I can complete the process?
Thanks so much,
Wash the salty cabbage and drain water. And then keep it in the fridge until your kimchi paste is ready. It should be done in a few days though.
Hi Maangchi, I tried your bean sprout side dish, cucumber kimchi, egg plant side dish, soft tofu soup and emergency kimchi so far. They were all super delicious!! Thank you! My Korean home stay student said that some of the dishes I made were more delicious than her mother’s cooking! Of course, I used your recipe, hahaha. :) Keep up your great work! Show us more dishes perfect for summer! Do you know more Korean style cold noodles? I love spicy Korean noodles!!! Thank you!
I’m very happy to hear about your successful Korean cooking experience! Your students will love bibimguksu, too. https://www.maangchi.com/photo/bibimguksu-spicy-mixed-noodles Check out more noodle recipes. Happy cooking!
https://www.maangchi.com/recipes/noodles
It hit 70 degrees yesterday, which is pretty warm around here, so I finally made this. Delicious broth! Didn’t need vinegar because my dongchimi was well fermented. It turned out a little brownish because I only had brown sugar at home, but it was so refreshing.
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will u come to china one day? i would be so glad if i can meet u in lesh some day >O<
This looks amazing. I have watched around 20 of your videos in the past two days! My mom even watched some with me as well. I found out that you had a spring meet up last week. So sad I missed it :( Do you ever meet with your readers in NYC? Flushing has many delicious places to eat at.
Hi Maangchi, I’ve got one question: what is that music in video?
The title of the music is “noodlechimiya”. I made it using garageband.
Thank you!
I was so happy when I saw ‘Dongchimi’ in the title of your video because I have a bunch still left in my fridge! I’ll make this for lunch tomorrow- unless the dongchimi gets eaten before then… *crunch crunch*
ooh! “unless the dongchimi gets eaten before then..” lol
Wow, wonderful recipe! I used yeolmu kimchi instead of dongchimi because its all I had, but it was still super delicious! Who knew that a little extra vinegar and sugar could make the broth so much more refreshing!
yeah yeolmumulkimchi is also used to make good broth for cold noodle soup. https://www.maangchi.com/recipe/yeolmu-mulkimchi
Wow, this looks so good! You used the same bowls from your naengmyeon video!
<3, Kerri
Kerri, yes, I was thinking about you when I uploaded this video because you made dongchimi!