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
Hello, I see you have an Air Fryer in the background of some videos. Have you ever finished cooking these in the air fryer?
Do you have a recipe for pepper bugak? It was my favorite childhood snack back in Korea but I don’t know how to make it. I think it’s almost the same as the gim except that I need to steam the peppers with the rice flower, then dehydrated it? Please help! Thank you for allowing me to learn how to cook Korean food and share the heritage with my family.
Any other common flavors? I can’t handle spicy so korean food can be a challenge sometimes. I was thinking about shrimp powder-especially inside. Also it could be painted when nearly dry with soy sauce maybe? perhaps something like oyster sauce?
I just wanna eat n try it out!!
See full size image
Your gimbugak looks absolutely crunchy and yummy! clap! clap! : )
Hi Maangchi, i followes your recipe but when i dried the seeweed in the sun,there were some purple water leaking from the seeweed. :(( I’m really nervous, give me some advice, please. Thank you so much.
I think your rice paste must have been too thin. It should be a thick paste. Original color of the seaweed is sometimes purple, so it’s probably just the natural color leaking out. Don’t worry about it as long as it’s all dry, it will be good.
Dear Maangchi, I have been following your blog for some time with great interest. I am a second generation Korean born in Germany married to a German husband with three children. After my mother passed away 17 years ago I was craving for her fabulous Korean dishes I grew up with. I used to buy Korean recipe books every time I went to the US. After discovering your blog I was thrilled because it made my quest for Korean food even easier. Thank you for doing such a great job here! You have no idea what it means to me and my family who enjoy my cooking.
After watching the video on Gim-Bugak I remembered a dish my grandmother, who passed away in 1993, used to make. When visiting her in Seoul as a child I watched her kneel in front of a huge line of bamboo mats on the top of the roof of my aunts’ house in the hot summer sun. She was pasting all the Gim lined up with a spicy red chili pepper soy sauce mixture (probably, since I was a child I only remember the flavor not really knowing what it was). I believe after it was air dried in the sun it was fried. My question is do you have any idea what this was, what the dish is called and if so could you maybe post a recipe of this? I would be very glad and grateful. :-)
“I watched her kneel in front of a huge line of bamboo mats on the top of the roof of my aunts’ house in the hot summer sun” I can picture your grandmother drying gim-bugak and you watching her with curiosity! It’s such a familiar scene for me. Yes, I know what you are talking about! it’s called gochujang gim-bugak. Just add some gochujang (Korean hot pepper paste) to the white rice paste and put it on the seaweed paper and dry it out.