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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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Hi Maangchi, ever since I found your website I’ve been cooking Korean almost every night, I’m obsessed I think. Could we use rice flour for this recipe, and how well does it keep for next day? Thanks xxo
Yes, you can use rice flour instead of wheat flour, but if you serve one day later you should pan fry it again quickly so it gets some crunch back.
Maangchi,
I think I’m starting to sound like a broken record…I can’t believe how delicious and easy to make this is! We didn’t have Pollock on hand so my wife suggested I use some perch fillets that we had. They turned out excellent!
Your method for frying fish is different from the American way (or at least the way I’ve always seen it done). We first dip in egg and then the flour. Also we fry in much more oil. This way is quicker, cleaner (less oil splatter) and probably better for you because less oil. And I like the thinner coating as well!
감사합니다!
Dave
yes, this way of cooking any ingredients is very easy and delicious.
“We first dip in egg and then the flour. Also we fry in much more oil”
That’s right! : )
:D made this with daegujeon today! perfect banchan to go with the leftover dakjuk from yesterday. [it’s even yummier 2nd day! ^o^!] – tomorrow, … i’m going to make kkakdugi! mm.. it’s gonna be so crunchy like *azzak azzak!*
and i didn’t where else to put this following message about “Maangchi Gapshida” – i tried to submit the message without the required photo because i don’t have one. so, it did not go through.:
– I am part of KSA [Korean Student Association] at my community college [Northern Virginia Community College].
– i’m not sure if they’d let us, but if we could figure something out with enough planning time then perhaps the school could allow us to use the culinary kitchen they have for the Culinary Arts students?? who knows. but either way, it’d be AMAZING to have Maangchi ajumma as Maangchi Sunsengnim~ even for just a little while. – You’d probably have a blast exploring the Washington, D.C. area!
– perhaps it could even end up being a charity event? something involving an RSVP so we could get a head count and etc. Then, perhaps the proceeds could go to a local food kitchen or to an orphanage in Korea? something something, y’know? ^^; – ooo, idea-ga numchinaeyo~~ ^^
Made these tonight and they were soooo quick and easy! I was suprised at how inexpensive the pollock is too. Bought a 12oz. bag for $2.39 at my local (American) grocer.
$2.39, that’s cheap! : )
WOW these pollock pancakes look awesome! I’m sure they smell really great as your cooking them :) Thank you Maangchi for sharing this recipe! I love how you always delivery such awesome delicious Korean food content along with your wonderfully entertaining videos. Keep it up!
Check out the latest on Simply Good Eating blog:(Korean pork bulgogi bún noodle salad)
http://www.simplygoodeating.com/2011/06/korean-pork-bulgogi-bun-noodle-salad/
Ah, I loved the cod jeon, I can’t wait to try the pollock ones! Your hair looked just like your website art!
Kerri
Hi Kerri
My avid Korean cook! I miss you!
thank you
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