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 would like to ask if I don’t have spinach? what will I replace it with? We don’t have spinach in our place.. Also the yellow radish.. =( I hope you could help me on this.. Thank you.. =)
Instead of spinach you could use any blanched green vegetables or cucumber.
thank you so much..will make this for my sons school activity..:-) by the way, how do i use cucumber? do i have to blanch it? sorry..im not an expert in cooking..just beginning yo try cooking..:-)
No, cut a cucumber into about 1/2 inch thick sticks and sprinkle some salt over top and mix it in. About 5 minutes later, pat-dry the strips with paper towel and use. Good luck!
Heeey maangchi,
Is it possible to substitute the yellow radish with pickles?
Xx sarah
Hi Sarah,
If the yellow radish is not available, I recommend cucumber for crispness and flavor. Cut a cucumber into strips and sprinkle with some salt and let it sit for 10 minutes. And then pat dry with paper towels and use for gimbap filling. For yellow color, add more egg strips.
Thank u Maangchi, I’m going to make it tomorrow!!!
xxx
Hi yesterday I watched this video and today I made already ! Just very nice!
Maangchi annyeonghaseyo (^_^)
I’ve been watching this video for 3 weeks now…hahaha
and finally i have my ingredients (wohoooo) i bought the pickled radish last time at the one and only Korean food centre here in Doha.
i will try it later…wish me luck (^_^)
oopss btw can i use ordinary jasmine rice
My mother and I both love Japanese sushi so when I showed her this recipe she was so excited to try gimbap :) I only have to find gim now so we can make it together. Thank you so much fro posting this :)
ok, good luck with making delicious gimbap!
So for 5 cups of cooked rice do you start out with 2 cups uncooked rice? Thanks, looks delicious.
Sorry, I meant 4 cups of rice.
yes, make rice with 2 cups of short grain rice.
Hi Maangchi!
I am going to make this tomorrow for a potluck at my daughter’s school. My question is, can I use the already roasted and seasoned seaweed? I haven’t’ had good luck roasting my own in a pan- I don’t have gas stove. The problem I see is that the already roasted might be too thin? What do you think?
Thanks!
lisa
Hi lisa,
I’m so excited for your gimbap! I hope your gimbap is one of the most popular dish at the potluck. : ) I never use oiled (seasoned) and roasted gim for gimbap because it will be too crispy to roll and the gim will break. I would use unseasoned gim. And roast the gim slightly just as I did in the video before using. Good luck and let us know how the party goes.
Hi, this is exactly what my stepmother (who is Korean from Seoul) taught me to do, but it seems I’m still not able to make firm and pretty rolls!
I’m using the same little mat as you are, and I feel I’m doing pretty much the same as you are showing ….
I ‘m beginning to become very frustrated. :-(
I don’t understand what I’m doing wrong!
Would you have tricks maybe for me?? ;-)
I´m gonna make this for my birthday! Thank you, Maangchi!!! Hugs!!!
Hi Maangchi, thank you for a great recipe!
I wanted to ask you, how long will the kimbap last? Is it okay to leave it for another morning in a lunchbox in a fridge?
Thank youu & wish you all the best ^^
Good luck with making good gimbap. The answer to your question is on the forum here. https://www.maangchi.com/talk/topic/is-day-old-refrigerated-kimbab-rice-still-good
I’ve always wanted to try korean food! tteokbokki, kimbab, bibimbap awwww i just want to try some of it!
how would you make this with ground beef? :)
yes, cook the same way as skirt steak with the same ingredients, please.
Ooohh, my mouth is watering! I LOVE gimbap! When you were done making them on the video, I wanted to reach in and grab a piece and gobble it down! Looks so yummy. Thanks for the great video on how to make it. 😊😊😊😊
“I wanted to reach in and grab a piece and gobble it down!” cute~! I wish someone invented that kind of screen! : ) Maybe impossible?
Hi Maangchi!
My mom used to make this for me when I was a kid during the summertime when I stayed with her and my stepdad. One of my all-time favs! I am going to try to make some this weekend! How many hours can the rolls last if I make them for a long road trip? Also what brand of rice do you use?
“One of my all-time favs! ” not only you but also all Koreans, I guess.
Gimbap is most delicious right after it’s made.
“How many hours can the rolls last if I make them for a long road trip?”
The taste and flavor will be ok up to several hours.
Oh my God! Maangchi, why did you not publish this recipe much sooner. You could have saved me countless hours making Sushi. In my household, Gimbap is replacing Japanese sushi. The steak could be replaced with chicken. pork, shrimp, crab meat or anything you want.
Maangchi, thank you for a great recipe!!
Thank you! By the way, I love both Korean gimbap and Japanese style sushi. Good luck with your Korean cooking!