Advertisement
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
-
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
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
Advertisement
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
-
Fish cake noodle soup
Jan 21st
-
Broccoli with tofu
Jan 10th
-
Crunchy nut candy
Dec 29th
-
Rice syrup
Dec 16th
Advertisement
Convert your ingredient units
Advertisement
Tried the recipe for the first time and I’m in love with it.
I just the recipe for meal prepping and I fried som broccoli and bell pepper in the remaining sauce for a little extra.
I didn’t had rice sirup so I just honey instead.
See full size image
It looks great!
I had some tofu that I wanted to use, so I did a search on the Maangchi website and found this recipe. Since I had most of the ingredients (I did not have pumpkin seeds so I substituted toasted sesame seeds) I decided to make it. Easy to make and the texture was great!!!! Crunchy on the outside and almost creamy on the inside. The flavors were great. It was hard to stop eating it. I was disappointed when I ate the last piece…. I wanted more.
See full size image
I made this dish for my housemate and I, both of us have been vegetarian for a few years now and love tofu. My housemate said this is the best way he has had tofu!!! We used honey instead of rice syrup as it’s all we had, and sesame seeds instead of pumpkin seeds but still turned out great! Super crunchy, right amount of spicy! Next time I’ll make with spring onion salad and white rice ^_^
This recipe is amazing! To deglaze the pan, I added about a tablespoon of rice vinegar, and heated it up until it became a sauce. This is delicious on top of the finished tofu!
Sorry, it would be about 2 tablespoons, since I halved the recipe
What is everyone else having? I could eat this all by myself!
See full size image
I was making Tteokbokki the other day. I have gotten used to making pretty good Konbu/Anchovy stock. I was wondering if adding this stock to this marinade and reducing it down will make this dish better. Should I add this stock to everything since it add so umami?
I don’t have potato starch on hand. Would corn starch be an acceptable substitute?
Yes, corn starch will work well, too. Good luck!
Yum! Followed maangchi’s recipe exactly this time ❤️
See full size image
Awesome! It looks crunchy and juicy!