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 made this for dinner tonight and it was fantastic! I served it with rice and roasted seaweed and my family loved it. This is a super easy and delicious dish that I will make again for sure. Thank you for sharing your delicious recipes.
Just finished late night cooking! Wonders of 30 min marinating time in a pot. And ginger. Wow!! Thank you, Maangchi :D
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It looks mouthwatering! All you need is a bowl of rice! Maybe 2 bowls? : )
Hi Maangchi, I just love following your recipes. It’s easy to follow and the outcome is so good. Makes me want to cook everything on your website. Hahaha!!!
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It looks so delicious!
I made this today and it turned out great. I added a little rice wine vinegar for acidity, some carrots. I left out the tofu because I didn’t have that already and I used fatty chunks of pork loin because that’s what I had on hand. Very delicious.
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can you use beer instead of pork? There doesnt seem to ne a lot of stews/soups with beef.
Beef
Yes, you can use beef, too.
Hi Maangchi,
I made the recipe yesterday but it didn’t work so well (it was Brown soup and very (too) spicy but not much flavor. I used sambal instead of pepper paste because it wasn’t available here. Same goes for pork belly and the Korean flakes. I used regular ground chili flakes and pork chops. Was that the problem?
Hi Frank, try visiting an Amazing Oriental (web)shop, hot pepper paste (gochujang) is very different from sambal. Even considering the versatility of sambals we have on offer in the Netherlands, nothing comes close to the fermented peppers. Also, look for the Korean pepperflakes as they are not as spicy as the pepperflakes we get in Holland. I buy nearly a kilogram a year and still find myself running low in month 10 :)
Good luck!
I made this stew for my wife, her mom and her sister.
I knocked down the spice a tad by leaving out the green chilies and they loved it.
I plan on experimenting with some more of your recipes.
Thank you
Jim
Hi Maangchi,
Your recipe inspired me want to cook it so much for my family this week, and so I did!
Admittedly, I didn’t follow your recipe exactly, but the stew was still wonderful and the outcome is the same–MY FAMILY LOVED THE DISH!
I documented my recipe and give thanks and appreciation to yours in my simple family recipe blog, which I keep primarily for my 5 daughters so that they can cook to feed themselves as well as their families in future. (https://recipesoftheumarfamily.blogspot.com/)
Thank you and my kids and I love your videos!
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This looks fantastic! This will be the next soup I make, for sure.
Hi Maangchi! This looks amazing & I just bought a pound of pork belly at my local Korean store. It’s named Seoul Foods in Fridley, Minnesota. I bought your cookbook when you first released it & I proudly display it in my kitchen. This past Saturday I made Kmchi Pancake – so awesome! I’ve made many of your recipes! I love your videos, so are so cute!
I have one question on the Spicy Pork Stew; what firmness of Tofu did you use?
PS – I wish I could chop like you did! Very impressive! Keep up sending us new recipes & videos! Laurie
Thank you so much! I’m so happy to hear that your Korean cooking is going well.
I use medium firm tofu. I hope that your pork stew turned out good!
Hi Maangchi-ssi,
I made this dish today. Unfortunately i didn’t take a picture. It was very easy to make, and very hearty and delicious. My husband asked me, “What is this?”, while taking few big spoonful of the meat, tofu and soup. He said it was delicious ^ㅇ^
We ate this with some brocoli salad, spicy dried squid sidedish, radish kimchi, and anchovy sidedish. We enjoyed our dinner very much. Thanks again for the delicious and easy recipe ^o^
I make something very similar. Daikon works well instead of potato and a little cabbage or nappa is nice too.
I blanch pork belly first for 10 minutes. It removes some of the impurities and fat. Allow to cool then slice it. Sometimes sear the belly skin side down first then add cold water to the pan.