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
hi aunty maangchi!!
i have made your recipe…but my dough became like a rock and the taste not chewy…
i made it twice…is it because i use blended flour??that contains corn flour+rice flour
please answer me!!
thank you :)
“because i use blended flour?” yes, I think so. Follow the recipe please. I’m afraid to say that you can’t modify the main ingredient with anything else for this recipe.
thanks :)
yes I know what flour you are using HAHAHA i used the exact same one and because I have actually made my own rice flour from maangchi’s recipe, I knew that it had to be because of the mix of the corn flour. Blend your own rice flour if you can, can’t seem to find any korean grocery store in malaysia. It’s super easy
Hi Maangchi
I’m not a Korean but I love tteokbokki very much. In my country, it’s really hard to find rice cake to make tteokbokki. I often buy rice cake at Lotte Mart, but now they don’t sell it anymore. By a chance, I read how to make rice cake on your webpage, I tried to make it at home and it’s perfect. It’s beautiful, chewy, rice fresh smell even better than Lotte Mart sold, i love it so much.
I did it twice, the first time, I pound it with a pestle, but my thumb is hurt even after 2 days ^_^. So the second time, I used “The Stand Mixer use for kneading bread dough” knead my rice cake, and it turned out great such as I used a pestle.
I write lots of words because I am too happy about my rice cake. And I really want say “THANK YOU SO MUCH, MAANGCHI”. Have a Great day! ^_^
I’m in college so I have limited resources, however I do have a standmixer! Your comment was so helpful to me because I don’t have a pestle nor do I know where to find one. Thanks for the good idea! Now I have no excuse not to make this at home, hehe :)
i pound them with my hands hahaha omg do not recommend unless you’re up for that. I used the base of my palm and it actually works damn great
Hello!!
i got the rice flour from a korean store but when i made it, it looks exactly like yours but its not very chewy its more of a soggy kind.
Thanks
I would pound the rice cake dough longer. The more pounding, the better.
I tried remaking it today and pounded alot but it still ended up very soft and not very chewy would it be my rice flour??
you need to get the FROZEN rice flour , the only kind to make this , they sell it in the fridge / freezer aisle . I had to ask the first time i tried to find this frozen rice flour . They directed me to the freezer and handed it to me , it’s cold and frozen and always has to be kept in the freezer .
Did you leave it to dry after making it? I covered mine straight up and so it was too soft the first ti e I made it (still tasty though)
HELP!
I used Dry Rice Flour but it came out a ROCK! not a dough you showed us.
Do you have any idea about the hot water measurement again for Dry Rice Flour. You used Frozen/wet rice flour, right? Then how about the Dry one? Please Help! JK
You need a right ingredient. Dried rice flour won’t work for this recipe. Check out the ingredients in the recipe please. You can buy it at a Korean store :https://www.maangchi.com/ingredient/frozen-rice-flour
Or make your own. : https://www.maangchi.com/recipe/mepssalgaru
I think you used the normal rice flour, that’s why.
Instead you are suppose to use short grain rice flour, short grain rice flour is also different from sweet rice flour. you can try looking for it in korean store or like maangchi said make it your own! :)
I made these tonight and they look great! I can’t wait to simmer them in some spicy korean sauce. I can’t believe making rice flour was so easy.
“I can’t believe making rice flour was so easy.” yay! I’m so happy to hear about your successful garaeddeok!
can i use glutinous rice flour? and how many servings of this recipe make up 1lb? i want to make ddeokguk. =] thank you
You need short grain rice flour for this rice cake. https://www.maangchi.com/recipe/mepssalgaru
” i want to make ddeokguk”
Check out the step 3 in the recipe please. “This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.”
I love spicy rice cakes but it’s difficult to get garaeddeok in my place. Finally! a recipe on how to make garaeddeok! thanks Maangchi for sharing this! i’ll definitely make one tonight…wish me luck. (-;
Yes, yes I wish you good luck on making awesome garaeddeok. I almost hear the kong kong kong sound of you pounding your rice cake! : )
Hooray, now we can make ddeokguk in the middle of winter in Iowa, when it’s hard to drive all the way to the nearest Korean market! I made some ddeok tonight, and I have two observations:
1) I made my own rice flour according to your recipe, and maybe it wasn’t as “thirsty” as the commercial one— when I added 3/4 cup to 2 cups of flour, the result was actually quite wet and paste-like, not a crumbly dough at all! After the first couple minutes in the microwave, it was becoming quite hard and glue-like, but I just broke it up and mixed it some more and microwaved it more, and everything turned out OK in the end. I pounded it for a few minutes and then I put it in the KitchenAid with the dough hook for a couple minutes, and it got nice and smooth and elastic.
2) I had tried an earlier batch, putting it directly into the KitchenAid from the microwave, and pounding it afterwards. That didn’t work nearly as well, since the result turned out a little bit “rough” (not as perfectly smooth). I think it might end up tasting OK still, but it just seems a little more rustic/homemade, and less refined :) So, it seems that the key for smoothest texture if you’re lazy is pounding first, and then KitchenAid afterwards!
That’s a great tip! Thanks a lot!
I can’t wait to make this! rice cakes is one of my favorites! =) I miss cooking! I miss Maangchi! =)
I’m looking forward to seeing your homemade rice cake!
My ABSOLUTE favorite from when I was little, now my daughter’s favorite!
Thank you so much for sharing this :-)
I can imagine you and your little daughter enjoy the rice cake! “honey, dip it in honey like this!” : )
Maangchi, u are simply amazing! It is such tedious work to mk fm scratch!!! Luckily for me, i can get fresh ones made by the Korean ladies here. Nothing compares to the freshly made stuff, that’s for sure!
ps. Lovely outfit. U look so so cute!
“i can get fresh ones made by the Korean ladies here.” many people who read this will envy you. : )
woah…now i know how to make ddoek from scratch:) thank u
yay! let me know how yours turns out.
That reminds me of how we made dumpling skin in China. Sometimes when adding water, we add in flavored water, such as the water we soak mushroom in. Sometimes we even blend spinach with a little olive oil and water in a blender and add the mixed water into the flour. Then the dough would be light green, and the rice cake would have more flavor! I am thinking of adding in the spicy sesame oil instead of the regular one to make rick cake for ddeokbokki~ ^ ^
Thanks for the recipe!
spicy sesame oil? That’s very interesting!
I used to live near a store in Seoul that made and sold fresh rice cakes every day. They were so delicious. The frozen ones I can get in Minnesota now can’t compare to the fresh ones. Thank you so much for sharing this recipe and the story about your grandmother. I’m really excited to make fresh rice cakes!
Actually this recipe idea came up for those who can’t access a Korean grocery store. I had never made my own garaeddeok at home before I did some experiments to make this recipe. But I found homemade rice cake is much chewier and more delicious than store bought rice cake.
I’m glad you love my grandmother’s garaeddeok making story. : )
HI;
Can you tell me where in Minnesota you find these – – what stores and where? I am in Saint Paul.. Thank you.
Hohoho….. I’m waiting for this recipe for a long time….. Thank you so much for share this recipes with us….. {^_^}
ina, have you made this? Good luck! ^^
ina,i’m from malaysia too..but where did you buy the grain rice flour??!