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
Wow! This turned out so amazingly good!!!! Thank you Maangchi for being my Korean “Auntie” and teaching me all this goodness!!! I’m so thankful for this distraction during quarantine!
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Wonderful!
Did your recipe today! Total hit! super yummy – absolutely recommending! put a little more soy sauce and salt into it because I did more broth. YUM!!! Thanks!
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Soft and fluffy fishcake and hot savory broth! No wonder it was a big hit!
Anyone else end up with just more than a cup of stock? I’m having to reboil the ingredients to hopefully make more, but I started with 12cups, might’ve gotten two? I’m from Connecticut and it’s the summer, so maybe those are my issues? If anyone else had this problem did you just add more water to begin with? Say 20cups?
First attempt. Burned my mouth eating the fish cakes but totally worth it
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An older post but it looks delicious depending on the quality of Fish Cakes.
Any chance I could get you to guess on the WEIGHT OF 20 LARGE ANCHOVIES?
They are so varied in size. The ones I have in the fridge now are about 1 1/4 inches long, and I have no idea how many ounces 20 large ones would weigh.
I do have shaved Bonita Flakes if that would be easier to figure. How many grams of Bonita Flakes would go into 12 cups of water to make a similar strength broth?
Thanks. Love your You Tube videos and always let the commercials play all the way so you get the income. Also a subscriber on You Tube.
I just measured my anchovies. They are about 1 ounce, and the anchovies should be at least 2 and a half inches long to 3 and a half.
Maangchi – So cool you answered me. And such a perfect answer. It is so easy to figure out ingredients when weights are given. i see so many recipes from other countries where they specify something small, medium, or large. And often, they are so different in size in different countries, Even between California and Canada, a large Grapefruit in California is TWICE the size of a large one there. They just don’t ship the giants up north. The pinks I have in the kitchen now are the size of large Cantaloupes. There, now I’m doing it. I think a “large cabbage” in Poland or Russia is infinitely larger than those grown commercially grown in the States. Hope I have made my point, As said, love your recipes and your presentation of them. You make them “easy to follow and replicate”,
It was cold, yesterday so i made my soup after looking at the video i couldn’t resist and i don’t regret it , it was really good :p
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Great!
Hi Maangchi,
Why do you microwave the anchovies in this recipe? In some of your other soup or stew recipes, you just put the anchovies straight in to boil with the kelp. I don’t have a microwave – is there a big difference?
Hi, Maangchi! Can I use salted kelp? Coz I can’t find any dried kelp so I just bought it. Thank you!
No, you need to use dried kelp. If you can’t find it, skip it. https://www.maangchi.com/ingredient/kelp
Alright, also can you recommend a recipe using salted kelp? Thank yousm!
Check out my miyeok-julgi-bokkeum recipe. https://www.maangchi.com/recipe/miyeok-julgi-bokkeum Miyeok and kelp are different seaweeds but you can follow the recipe. If the salted kelp is not shredded but wide, rinse it in cold water to remove saltiness, then blanch it in boiling water and rinse it in cold water again. Then make Yangnyeomchojang and wrap some rice with it. The recipe for Yangnyeomchojang (sweet, spicy, and salty sauce) is in my raw fish bibimbap recipe here.
Okay, thank you Maangchi.. I cant wait to make this for my family.
Can I skip the kelp?
Yes, you can.
Thank you for your feedback….:-)
Hello Maangchi: could you show me how to make “doenjang”?