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 Maangchi. I bought some frozen garaeddeok and sliced garaeddeok from the store. How long can I keep them in the freezer before they go bad? They still taste good when I add them to my jjigae.
As long as you keep them in the freezer, it won’t go bad. I freeze them and usually finish eating them in a month.
“They still taste good when I add them to my jjigae.” Yes, delicious! : )
Hello. I have a quick question. Can you use Mochiko Sweet Rice Flour?
You can’t use mochiko because to make this you need to grind fresh rice. Maangchi is making her flour with either medium or short grain non-sticky rice. She says short but you can use medium just as well, it has a very similar starch profile. Look for something that says “Calrose Rice” at your local supermarket, like Nishiki, Botan, Kokuho Rose, or for short grain, look at an Asian market or Amazon for Koshihikari, Nozomi, Tamanishiki, etc short grain Japanese style rice. I know nothing about Korean rices so I can’t advise on that.
Hi Maangchi,
I made Garaetteok today with my own homemade sweet rice flour (using your recipe) I used the steaming method since I wasn’t confident enough to do the microwave method. It came out wonderfully.
I’ll be making tteokbokki and Gimmari this saturday for my family. :) I’m so excited. I had been wanting to eat tteokbokki for a long time from watching eating shows and k dramas :D But I couldn’t find rice cakes in India. Now thanks to you, I’m finally able to make my own.
My rice cakes are a bit uneven though. I’ll try to perfect it the next time I make it.
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Yash, I’m so impressed by your passion for cooking! The rice cake looks perfect!
I am wondering if I could make the rice cake when I don’t have a microwave. Is there an alternative for the microwave? I really would love to try your recipe. Thank you!
oh I just read the recipe and my question answered itself. Before I was reading I only watched the video. Sorry and I will surely try to make the rice cake soon! Thank you!
Hi Maangchi. I went four Korean grocery stores and cannot find frozen rice powder you recommended. They only have rice flour and gluten rice flour, which made in Thailand. Which one should I buy to make rice cake?
Thank you
That’s the photos of rice flour
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Hi Janelei, not sure if you had been able to work out what you needed but glutinous rice flour is the kind you need also called sweet rice flour as it’s made from short grain rice
Another photo
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Maangchi! I live in Indonesia and although there are Korean restaurant here, buying Korean food for takeout can be so pricey, this is also the case for buying ready made tteokboki. I know making the tteok yourself will be so much cheaper , so today i made this recipe using local rice flour, ‘tepung beras’, readily available ingredients here! I steamed the batter and I was worried when i took it off the heat because it crumbles a lot but after some vigorous pounding it came together nicely, the garaetteok is chewy, soft, and fresh! It’s so good!
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Hi !
I made my own rice flour to make some garaetteok but something went wrong normally when I buy them at the store they have some elasticity to them but the one I made have a texture closer to mashed potato ? and they were super fragile while I was making tteokbokki some of them broke in half…i am very confused is my rice the problem ? or did I make them wrong ? I have a picture of the rice I used, I was told that it was sushi rice but was it wrong ? I need help
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I also did pound the dough for over 5 minutes
This is medium grain rice. I’ve never used this rice. I would recommend you use short grain rice, which is stickier.
As suggested by the comments, I made do with dry regular rice grain powder and added extra hot water to reach the desired consistency.
I microwaved it for 2 minutes and found it too dry / cooked, so I microwaved it for another minute and kept pressing the dough together until there were few creases and rolled them out in small batches, coating my hands in sesame oil. At this point they were still a little raw, so I steamed them in the rice cooker for around 5 – 10 minutes. The consistency was perfect for tteokbokki!
Could I make this with , Mochiko sweet rice flour? I don’t have frozen rice flour and i cant really get it anytime soon, could i used regular long grain rice flour?
Hi Maangchi! I just made this and I realized that I used long grain flour… is this a huge mistake? Have I made a complete fool out of myself? What’s the difference?
What do you think of the outcome? Did the rice cake turn out chewy?
I’ve never made rice cake with long grain rice before, but I heard from a reader a while ago that it will work. Short grain rice is stickier and chewier than long grain rice.
i have tried make this, but i didnt steam the batter.
i just boiled the batter the result is the garaettok didnt bouncy….
should i steamed the batter?
Maangchi, my rice cakes seem fine but the only problem I have is that when I chew it, it is sticky. Is it supposed to be soft and sticky? I am not sure because I have never eaten fresh rice cakes. But compared to the store bought rice cakes, they and harder and more chewy. I don’t know if what I am doing is correct. Can you help me?
Yes, rice cake is supposed to be sticky! But to make it more chewy, pound it longer and use a bit less water. Make sure you use the correct rice flour, made with short grain rice (Mepssalgaru 멥쌀가루).
Hi Maangchi! I made these today and they did not turn out like yours. I used the correct flour, water etc. However, I did the flour before measuring. When I added the boiling water, it turned to the consistency of very thick paste. I had to add alot more sweet rice flour in order for it to just stick together enough for me to roll out… Help!
I actually had it become a bowl of rice water after using her measurements haha my suggestion to you is to slowly add the boiling water until you reach maangchi’s consistency. Remember to still use the boiling water still because mine turned out grainy (feels like the flour didn’t dissolve properly) when I used room temperature water
I made these last night and it was a total disaster :(
I used the frozen rice flour from a Korean grocer. The dough came out OK, though VERY sticky. As others have mentioned, it was difficult to shape. When I put the rice cakes into my Gungjung-tteokbokki, they MELTED! It looked like I had dumped a pound of mozzarella in there, but didn’t taste nearly as nice ;)
Any ideas what could have caused that?
Did you remember to thaw the flour? Was it difficult to shape because it was sticky or because it was not elastic? What did the consistency look like after cooking?
Hi Maangchi
Tried these today. All good until I get to the rolling into cylinders. They don’t keep their shape but revert to a misshapen blob. Was doing it while they were warm. Should I let them get colder first? Appreciate your help. Thanks.
So does this mean even when you were pounding them they wouldn’t get flat and is still a blob?