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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
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
We 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
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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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
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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Hi, Maangchi!
It’s been awhile since i make this dish. I’m a bit on the lazy side to cook this in earthenware pot. How would you cook it in a cuckoo rice cooker?
Thank you,
Ima
Hi, Maangchi!
I just wanted to let you know that another site is using one of your pictures from this recipe. I noticed when I was trying to find this recipe and searched for “sweet potato rice” and recognized the image, but it leads to a completely different article. I’m not sure if they have permission to use it:
https://www.eattoperform.com/2014/01/26/5-easy-carb-cycling-tips/
See full size image
Hi Maangchi, today I made your 고두마밮 it was Soo good :) I used purple sweet potatoes instead so my rice was slightly purple it looks so beautiful. I will take it as lunch to school with me tomorrow. Everytime I bring one of your dishes my one friend always asks me if she can try it and she has like every single dish ever since! :) Thank you for your delicious and easy to follow recipes
Hello!
I found your website for the first time today and I love it. :) I felt like cooking something this weekend, so when I found this recipe I went right to the grocery store to buy some fresh ingredients!
I did have to change a few things to suit my family’s taste, though. My mom doesn’t like sweet potatoes or green onions, and she doesn’t understand how rice and potatoes make a full meal (her mother made big dinners growing up and they always had to have bread, at least two different vegetables, and a protein. So it’s a tradition for her)
So I replaced the potatoes with pan fried chicken and used half the amount of green onions. She also asked me to omit the sesame seeds. But I bought fresh garlic and green onions for the sauce. The only problem my family had with the sauce (because this is the first time they’ve ever tried a Korean recipe) is the strong presence of the vinegar, so I got creative and used extra honey and 2 and 1/2 teaspoons of La Choy Sweet and Sour sauce (I couldn’t find anything else to cut the vinegar, and adding too much honey would have offset the balance). I also added water chestnuts to give it a little bit of texture.
After that, they loved it! My brother doesn’t normally try any styles of cuisine from other countries, but on his way back to his room with his plate he told me, “It’s pretty good.” and that’s a huge victory! Thank you for the recipe! Eventually I’ll convince them to try the original. :)
See full size image
You worked so hard to make everybody happy! As long as they liked it, that’s good!
I love this!! I make it all the time – I double the batch and take it to work for lunch! This with an Apple will keep me full all day!!! ❤️❤️❤️
Wow! Wow! Wow! Guess what we are having for supper? I will have to use my Vitaclay or enameled cast iron pot until I can get my hands on a Korean stone pot. After becoming vegan we are experimenting with many cultural foods. May have to stick with Korean for a long while. This recipe appears to ring all the bells of color and flavor and fun to cook. I am so happy to find maangchi site….hubby is, too!
This was an absolute success! Worked great in my Vitaclay rice cooker….which sorta disappointed me as it makes it harder to argue the case that I now need an authentic Korean stone pot! My husband gave it his highest compliment “remember this one, I’d like it again.”
“remember this one, I’d like it again.” : ) Congratulations!
Actually you don’t need a Korean stone pot or an earthenware pot to make this rice. I sometimes use my stainless pot and it works well.
This has become a weekly favorite. I thought you and others would like to know that we eat this as a lettuce wrap now. This has become comfort food for us in the bitter cold Minnesota winter. Thanks again!
Gogumabap in lettuce wrap sounds very delicious and healthy!
Hi there Maangchi! Making your dish again tonight. Wanted to add that in addition to making these with butter lettuce leaves as a wrap or lettuce scoop we add toasted cashews for a nice little crunch!