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
Hi
I made Gamja Tang, but too much amount I made.
Could you tell me how can I make arrange with leftover Gamja Tang ?
(only left soup and some nappa cabbages in that soup )
Thank you .
I have cooked this many times and it’s delicious! But I wonder if you can add a dipping sauce recipe like the ones I see at restaurant? It has onion and mustard and maybe some sugar and soy sauce but I don’t know what else.
Thank you for your tasty recipe! Everyone in my family loves my Gamjatang! They said it is way more better than restaurant bought!
Thank you! ♥️♥️♥️
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Hi, mangchi
I only have ssamjang, Can I use this instead of doenjang?
I runout of shietake mushroom so I used black fungus instead. About the perilla leaves , I substituted oregano leaves, the leaves are looked alike but oregano has pleasant flavor, so far the pork stew came out excellent.
Hi Maangchi,
I love your cooking! It reminds me of my mother’s, she grew up in Incheon.
I’m diabetic and I was wondering, can I take the potatoes out of this recipe or use daikon instead? I cannot eat too many carbs.
Thank you for all your recipes!
I’ve recently found that rutabagas work really well as replacements for potatoes, and have way fewer carbs. I hope it works for you!
Hi mangchi. I bought green perilla seeds by accident.
How do I use that on this recipe.
First wash and drain them and then grind them with a blender with some water. If you don’t have a blender then use a mortar and pestle. First grind them into a paste and then add water.
Then strain and use the strained water in the recipe.
Hi maangchi. If i use pressure cooker, how much water shoukd i put? How long will i have to wait?
I love it! My boyfriend says it’s now his new favorite, next to sunuri haejangguk in anyang. I’ll try making haejangguk next!
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Hi,
Terrific recipe!
Quick question: The water level after adding 11 cups of water (Step 7 of “Prepare bone broth) seems much higher than the water/broth level shown in Step 2 and 3 of “Finish,” even though everything has been cooking while covered. How is water/broth being reduced like that? I’m afraid my gamjatang is turning out a bit too watery–and I suspect some folks are having similar issues with theirs being too bland. Thanks for your help, and may the world run on gamjatang
Made this after a trip to the market yesterday. Came out perfect. Meat is really tender and has a very clean flavor. Also made 두부장아찌 tofu pickles as a side dish.
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Hi,
Are you able to tell us what to do with the left over sauce? In Korea, after eating most everything from the pan (its cooked at your table like samgupsal) they bring rice, and seaweed I think, mix it in the sauce. That is when the rice is consumed, not white rice along with the dish.. at least in Kunsan City….