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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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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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Stir-fried oyster mushrooms
Nov 21st
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Oh! I am so happy to have this recipe. I have made it 2 times in 3 days because we are eating it so well. My children eat it and then drink a bunch of water. Who cares if it is spicy when it is so delicious!!
Welcome back, mokpochica! : )
I’m glad you and your family enjoy this dish!
You site came up first on Google for “root used for cooking Korea.” I searched this because I am visiting Seoul, and my hotel serves Kimchi, which I love. They serve another dish, which I like just as much, and it felt like chopped carrots to me. So I asked what it was, and they showed me a picture of something that looked like a cross between a turnip and a carrot, and said it in Korean. Of course, I was clueless, until I found your site and see this is a Bellflower root. I think this might be the perfect Asian dish. It intersects perfectly from all directions — sweet, spicy, crunchy, meaty, rich… Just fantastic. Thank you so much for posting this!
Great recipe ! I added some carrot. Hmm delicious !
Hi, Maangchi!
I use fresh doraji and just scrub it once with salt then rinse thoroughly before I mix it into the sauce. OMG, it’s very tasty and my mom thought it was young ginseng. The mixture of flavors of slight bitterness with sweet savory from gochujang and ganjang is intoxicatingly delicious. Thanks for such an awesome recipe. We finished the whole thing in one day.
“my mom thought it was young ginseng” yes, it tastes like ginseng, right!
If you are using fresh bell flower root, how much do you use in the recipe?
I can’t find rice syrup. Can I use corn syrup instead?
Hi Maangchi Shi! Someone just sent me a huge box of 더덕…what can I do with it? Could I use this recipe?
ahhh just tried this recipe I LOVEEEEEEEEEEEEEEEEE IT! <3
yay! : )
the recept remind me of Lotus-/roots/wortel side-dish^-^
hello! Maangchi,
I really love your site so I always watch your cooking vedio.
I favor for you can you please show me or us how to make “오리탕”. Because i love that recipe but I dont know how to make it please….
hoping that you can do for me thank you and more power to your site…
I mean I have a fovor for you sorry.
Sure, I will. Thank you! https://www.maangchi.com/talk/topic/oritang-duck-stew
Maangchi, I have a rice cooker like yours. What setting do you use for your multigrain rice?
It will say, “japgokbap” which is multigrain rice in Korean. : )
Looks mouth watering delicious as do all of your recipes Emily!!! Cheers to you sweetie! Have a great day!!!
Sandra
Sandra, it’s very sweet of you, too! : )
This side dish is really tasty. I will make it again today.
Thank you for this recipe! I’ve seen doraji many times at the dried foods section of my Korean store in Adelaide and always wondered what or how to to use and prepare them. Now I get an idea! Will definitely be in my basket come market day!
I can imagine a package of dried bellflower roots in your basket! : ) Good luck with making delicious crispy dorajimuchim!
This sounds so delicious! Now I’ve got to get into Anchorage and find some doraji.
oh you have to travel a long way to get Korean ingredients! What a passionate cook you are! ; 0)