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
-
Broccoli with tofu
Jan 10th
-
Crunchy nut candy
Dec 29th
-
Rice syrup
Dec 16th
-
Stir-fried oyster mushrooms
Nov 21st
Advertisement
Convert your ingredient units
Advertisement
Because I am vegan I didn’t put need and tłok but was sooooo good
See full size image
Tried this today, it was soooo easy to do compared to the traditional way. Thanks for this recipe, it’s a keeper!
See full size image
Hi maangchi! I tried making easy japchae and here it is!
See full size image
This recipe WAS easy and a fast one-pot meal! I made a vegetarian version by skipping the meat and adding extra dried mushrooms and sliced fresh shiitake, plus lily buds and more fungi (leftovers fm making jai for the Chinese New Year). After soaking the dried items I put them all in with the carrots & onions. The directions were spot on, and everyone at the potluck was impressed.
I will say that I had to cut the noodles while I was stirring them b/c they became a big ball I couldn’t untangle. And this recipe could easily feed 4 people.
I had to cut the noodles while stirring b/c I didn’t read the recipe carefully!
Just wanna share some tips. To make a beautiful yellow gyeran jjidan, just add half teaspoon of mayonnaise for 2 eggs. The mayonnaise will help the jjidan to be bright sunny yellow in colour. Happy trying
Oh, I wish I’d read the comments before starting my japchae. It’s cooking right now, but I will remember this tip for next time; thank you! :-)
That’s the most beautiful spinach I’ve ever seen!
Maangchi-ssi,
I want to ask you a question. Dangmyeon is very long and springy and difficult to separate. Is it possible to soak them, divide them and freeze the portions?
잘 부탁드려요!
호주 아줌마
Funny – the dangmyeon I usually get are only folded once resulting them to be only about double the length of the bag they come in – unlike Chinese noodles made from mungbeans.
For the latter, I always used pliers originally intended to cut sheet metal.
I can’t cut them with pliers as my wrists are too weak. And dangmyeon are always just a little bit too long to store in a container. In any case, I’ve frozen some soaked noodles to experiment, so I’ll find out soon enough anyway.
How about broad clips to reseal the original bag?
Merry Christmas!
Hello HojuAjumma, I read that you had tried freezing some soaked noodles. I was wondering what the results were. How did you thaw them? Did they still taste ok?
I also froze some previously soaked noodles but am afraid that they may no longer be good.
Thank you for your reply.
My first time trying to make this recipe. Totally, easy and delicious. Thank you for sharing!
See full size image
I’m so happy to hear that you love this recipe. It looks so tasty! I make japchae more often ever since I developed this recipe.