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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
The recipe looks great and I want to try it out but 10lb/5kg of cabbage seems a lot.
Struggling to do all the exactly conversions to make a 1/4 of this.
I know the cabbage reduces but still.
Hello Maangchi! I just made your Kimchi! Im using a stone vessel to keep kimchi in it. It means i cannot put it in my refrigerator Is it all right?
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Panduu,
Your kimchi looks so good with beautiful red color!
I think you already know the answer by now. You should refrigerate the kimchi even though you keep it in a stone vessel. Otherwise, the kimchi will ferment too fast. As time goes on, the kimchi will get sourer and go soggy. Keep it in the fridge, please.
Hi Maangchi – thank you for the wonderful recipes and videos. I made this kimchi for the first time 6 months ago and it was amazing. I have made it twice more since and neither as good – both times there is an overly acidic taste… any idea what I’m doing wrong that would lead to acidic flavor?
Hello Maangchi! I watched your kimchi videos, and finally did it. I used the easy kimchi technique, but did the veggies a bit differently (added some chopped bok choy and sliced daikon as well as carrots.) The porridge was SO EASY to make! I could hear you checking it over my shoulder :) I have a big tub of fresh in the fridge, and a jar on the counter. I even gave a jar to my friend at work (he’s a BIG kimchi fan) and he loves it. My family stops at the jar every day to get a fork full “just to try it out.” I have added a few photos of the work and the red pepper flakes I used; I think they were a good quality and it turned out great. I needed to add more cabbage the second day, I had a lot of paste and it was so strong that it needed some more vegetable. That was the perfect touch, and I really got the feel for how the recipe works. Thank you for your videos, I am learning so much.
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Here’s the pepper flakes I used.
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Congratulations! Your kimchi looks perfect!
“My family stops at the jar every day to get a fork full “just to try it out.” : )
Hi maangchi! Thanks for the quick and easy recipe. I just made it 2 days ago and it was delicious! I can’t wait to try out your other recipes
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Great! Continued success with your Korean cooking!
Hi Maangchi, just made it today! I really enjoy watching you and everytime we crave for korean food i always follow your recipe and it always turned out amazing even my kids loves it!!
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안녕하세요 토론토에서!
I love making kimchi with this recipe! Since finding it, it has been a staple in my fridge! Soo good with everything
However, I do have two questions. During the salting process, am I supposed to keep water in the basin when the cabbage is soaking? Or am I supposed to wash the cabbage and get off as much water before adding the salt? Also, I’m trying to keep my cabbage crunchy, but it seems to lose a bit of it during the salting process.
Any help would be greatly appreciated!!!!
감사합니다,
Matt
One of my favorite Korean dish it is! Looking at this makes me want to order with my favorite kimchi again.
Dear Maangchi,
a very good American friend of ours made this two days ago and is overjoyed as are our common friends who have tasted it so far.
Her reply to the compliments she got (“Best kimchi ever”)? “Praise Maangchi!!!”
Yay! : )
And a happy and healthy Solar Year to you!
For New Year’s Eve, we had duck, turkey and pork BBQ on a teppan with chojang and other condiments and spices. Great!
I used your recipe a year ago and started selling it. My customers loved it! I stopped selling though, I got busy with my daugther’s study…Thank you for sharing this to us I love kimchi but it is expensive in Philippine groceries and there are brands that doesn’t sell delicious kimchi so I make my own now and store it in the fridge. Thank you so much! Saranghae!
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Hi Maangchi,
I ordered salted shrimp paste but it only arrived after 3 days of me making the new kimchi batch.
Can I add the shrimp paste to the 4 days old kimchi?
Thanks!!
Hi Maangchi! I’m so glad to discover all your tasty recipes! I love korean food and enjoy trying new recipes. I made this kimchi last time (about a month ago) and let it ferment outside the frigde for 6 days. It became fairly sour but my brother and I have been eating it nonetheless! I just made your kimchi jjigae with the rest of it so its time to make a new batch! So in the last batch, the cabbage was quickly wilted even though I was careful to follow your recommendations of time and measurements. I don’t know why this happened but I’m wondering if I possibly put too much salt? (As a side not, my brother did not like the fish sauce taste and recognized it right away so this time I will make a separate batch for him with soy sauce as you mentioned above. I did not taste the fish sauce as he did.) So I like when the cabbage feels fresh and crispy though it is done fermenting..how can I obtain this result? Do I cut down the time while salting? Please guide me, thank you!
Hello from Germany!
It was the 3rd time I made Kimchi. First time with this recipe. Thank you so much.
It is very delicious. I let stay for two days at room temperature. I only closed the lid lightly. The room temperature was very hot 28 degree .
As I opened it, it act like a bomb
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Hey,
did you used squid in your kimchi? If not, is there anything else you did with your kimch?
Hi Maangchi, may I know the size of the measuring cup you use in your recipes ?
1 cup = 200ml or
1 cup = 240ml
Thank you.
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240 ml.
There’s a conversion calculator on all of Maangchi’s recipe sites. Just scroll down from the top a little.
The kimchi looks wonderful. Is it makgeolli in nother jar?
No it’s not makgeolli. It’s milk kefir.
Hi Hung Phat.
This kimchi was made of the “Easy Kimchi” recipe. But without squid.
Thanks for this recipe! Made my second batch today. I used a tablespoon of white miso to replace the salted squid.
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Hi maangchi!! :)
Can I use saewoojot instead of salted squid? If so, for this recipe, how much saewoojot should I use?
Thank you! <3
This is the 2nd pic of the Lock&Lock metal containers. It claimed that this is for fermentation purpose.
Kindly advice.
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hi maangchi,
So I made my kimchi couple days ago but didn’t use enough chili powder on my kimchi so it’s not spicy at all. Can I add more chili powder to my kimchi while still fermenting? Is it going to ruined my kimchi fermentation?