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
@omolarakareem
I’m not Maangchi, obviously, but I might have some insight you could use.
I often make sauerkraut from “regular cabbage.” Regular cabbage (RC) is much more dense than Napa cabbage (NC), and has far thicker leaves. NC is also noticeably sweeter than RC — but RC has plenty of sweetness, too! Finally, NC seems to have more liquid (water) stored in its cells, but that might not be the case — it might just be a slower process to access and release that liquid in RC.
RC takes two weeks of room-temperature fermentation to make good sauerkraut, though that result is quite sour. I haven’t made sauerkraut from NC (yet) and haven’t made kimchi from RC. But I would predict that kimchi from RC would require much longer than from NC. NC kimchi on the counter takes ~ one week. I think, like sauerkraut, RC kimchi would take ~ two weeks.
That would be fine, in theory, but RC sauerkraut is only two things: cabbage and salt. That’s ALL (maybe some extra water). But there are many things in kimchi, and you’d want to be very careful fermenting many ingredients for the two weeks it might take for RC to ferment and soften to your taste.
All that said: I would absolutely try it with RC — and I plan to do it myself one day. But I will keep a close eye on the fermentation to make sure it’s clean and on track for a two-week fermentation. If I have any doubts, I’ll put it in the fridge to slow it down and reduce the chances for mold. It will still ferment, it will just be very slow.
Good Luck! Please let us know how things work out if you give it a try. And you DEFINITELY SHOULD!!! lol
This is by far the best kimchi I’ve ever made. I never used the porridge technique before, and it works like a charm. I used a bit more fish sauce because I like fish sauce, and I used salted shrimp paste because I had some (from previous batches of kimchi) and it was easier than the squid. I didn’t use all of the porridge: I cooked it up, and then put all the other ingredients into the food processor, processed them as far as they’d go without liquid, and then added porridge and kept processing until I got something that looked like a nice spreadable paste, about the consistency of gochujang. I stopped at two cups of gochugaru because it seemed like enough, and that turned out to be the perfect spice level for me. And I added a nice handful of julienned ginger root to the veggies, in addition to the ginger in the paste, because can you really have too much ginger in kimchi? It’s totally awesome and I’m never making kimchi any other way.
I just wanted to thank you for your great instructions and delicious recipe. I have made this recipe (slightly modified, I use a little less fish sauce) and I have made a spreadsheet to calculate your recipe ingredients based on various weights of cabbage because I never know exactly how much I’ll get. (I usually aim for about 5 lbs). I can’t wait until this starts to bubble and ferment.
Love this recipe! I loveee letting it ferment and making kimchi stew according to her recipe as well. This kimchi lasts me so long and it has such a beautiful color and flavor! I always have left over paste too and it’s really good on some cucumbers & radish as well. Thanks so much for the recipe.
See full size image
Yes, your kimchi color looks very bright red. It looks so tasty!
Hello Maangchi. Thank you for all your awesome recipes. I want to try this Easy Kimchi recipe. I have ALL the required ingredients, except the napa cabbage, which we don’t have in my corner of the world. Can I use the regular cabbage instead. I know you have another recipe using the regular cabbage, but I will rather use this recipe because it is richer, and I have every ingredient listed.
Thank you for the easy to follow recipe! I was wondering what I can do with leftover kimchi paste? I made way too much! Can I use it to make radish cube kimchi? Or can I save it to make another fresh batch of kimchi later? If so, how long is the paste good for?
Thank you!
Yes, you can make radish kimchi with it or freeze any leftover paste for later use. Good luck!