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
This is a brilliant recipe. I can’t praise it enough. Delicious, one pot, and smells so good! I substituted dried shiitakes and fresh button mushrooms, then used the mushroom soaking water in the pot. I also used some shredded cabbage instead of the spinach. It turned out great, and I will be making this many times! Thank you so much!
I was introduced to Japchae last weekend at a family event. It was so delicious I had to try and make it myself. The store I went to that day didn’t carry the glass noodles nor the dried mushrooms i wanted, so I decided to attempt my own (unauthentic) variation. I used regular mushrooms boiled and thinly sliced and spaghettini (el dente) broken in thirds. The one pot method is fantastic. Although it was a cheap and cheerul substitute, it was still soooo good. I plan on picking up more authentic ingredients but was surprised that this experiment created something so delicious.
MERCI Maangchi !!!! INCROYABLE : facile, rapide et délicieux ! que demander de plus ? une vraie réussite ! ça va devenir un classique chez nous car en plus on peut utiliser tous les restes de légumes. bises de Paris. CIndy
I’ve been so excited to try this recipe, Maangchi! I went to H Mart today to get some of the ingredients, and all of the produce I got at the farmer’s market. Your instructions made it so straightforward, and I took one bite and was immediately like “woooowwwwww!!!!” It tastes amazing!!! Thank you so much for sharing with us!!!
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This was so delicious and easy to make. It was our first time trying japchae. I accidentally ordered sweet potato noodles online when I placed an order with our Asian market which is an hour away. I thought I was buying shirataki noodles for hot pot. I googled what I should do with them and japchae was the answer. Other recipes did seem intimidating. Thank you for making this easy for us! I made a vegetarian version.
Because I am vegan I didn’t put need and tłok but was sooooo good
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Tried this today, it was soooo easy to do compared to the traditional way. Thanks for this recipe, it’s a keeper!
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Hi maangchi! I tried making easy japchae and here it is!
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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!
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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.