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!
Want to get my monthly letter?
My monthly letter to my readers includes my recipe roundup, funny and touching stories, and photos of what you guys are cooking! It's delivered the first day of every month
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
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Anchovy kelp stock
Feb 20th
Maangchi thank you for this kimchijeon recipe! i made one tonight & i love it!!! I think i’ll make one again tomorrow. Thanks for sharing your recipes!
You are very welcome! Happy cooking!
I made this recipe but I had to use rice flour. I have Celiac Disease. It came together nicely but I think the rice flour drowned the kimchi taste. I will have to try this recipe again with a different flour.
ok, I hope your next batch of kimchi pancake turns out better.
for the kimchijeon,I didn’t cut up the kimchi in little tiny bite size pieces, but left them as they were in the jar. my pancake didn’t come out the way yours did.
Hi, I just made the typical vegetarian style kimchi jeon for me and DSS (16yrs). Wonderful! It took me back to the nights of staggering slightly at 4am in Shinchon and Itaewon… but I didn’t tell DSS about that :)
Maangchi, RESPECT for your flipping skills! There won’t be any pictures of my kimchi jeon for some time, but it sure tasted delicious.
DSS? : ) “staggering slightly at 4am in Shinchon and Itaewon..” lol
Dear step son ;)
haha, I forgot about the question! Thank you! How can I know the abbreviation? btw your DSS has a cool step mom who provides delicious homemade food!
Hi Maangchi! I am your fan! I live in Los Angeles and view your website a lot….I had a quick question about the kimchi pancake. The one I made tasted GOOD but it came out a bit moist and doughy in the middle, how can i make it crispy all the way? Thank you!
no problem! Make thinner pancakes and use more cooking oil. Spread the mixture of kimchi and batter as thinly as possible.
hi!
i’ve just made these kimchijeon, but have replaced the onions with fried onions (have got these from the local asian grocery), and it was awesome! yum! tq very much
good news! Thank you!
I made this earlier today, (The chopped Kimchi Pancake) and my family said it tasted like the store bought pancake! We made two because the pan wasn’t as big as yours. :3 We made the made the dipping sause out of soy sauce and gochu garu (Hot pepper flakes)We dipped them in the sauce (and without the sauce) and it was the BEST! Simple and EASY!!! : D
~tsirhcevoli
I used only a small pinch of salt though!
“it was the BEST!” I’m very happy to hear that!
Yeah, This is how I know other people lived it too. It was gone in 1 minute! They asked for more! I used the last of our kimchi we made 1 month ago!(Your recipe) Thank you!
Whoops! Liked not lived!
Hey Maangchi! Just wondering,
what’s a good dipping sauce to pair up with this recipe?
Thank you!
You don’t need dipping sauce for kimchijeon because it’s already salty enough.
I made this for breakfast too today! And it was great! I made the cut up kimchi pancakes. The only difference was I used scallions instead of onions because I cannot digest onions. But they still came out awesome! Thanks Maangchi!
You are a smart cook! Cheers! “I used scallions instead of onions ..”
I LOVE the Squid Kimchi I learned From Maangchis Recipes !! I cant wait to make these Pancakes also ! I also really Love Mae Woon Gyeran Jjim and Ojingeochae Muchim !! I hope I spelled correctly ! Maangchi has taught Us so many recipes ! Thank You !
I knew you would like this recipe. You are a real kimchi lover! : )
yes, they are all correct spelling.
Mae Woon Gyeran Jjim:
https://www.maangchi.com/recipe/egg-side-dishes
Ojingeochae Muchim:
https://www.maangchi.com/recipe/ojingeochae-muchim
I made this for breakfast this morning. And it was awesome. :)
Thank you for the update! happy to hear that! : )
Maangchi! Thank you so much for your kimchi pancake recipe. It was incredibly good. I wanted to put rice in it and eat it like a kimchi pancake and rice burrito.
You added some rice to the pancake? It’s a terrific idea!
I know I already commented, but I just wanted to say I have made this dish 3 times since you posted it! It is so good. My husband and I have been eating chopped kimchi pancakes, and zucchini pancakes, along with rice and other side dishes, for a few days. It is really good. I love sour kimchi. This is a little off the subject but I even started growing my own zucchini for zucchini pancakes. Thank you Maangchi!
“I even started growing my own zucchini for zucchini pancakes” wow, the zucchini will be very precious when you harvest it. Exciting! : ) I am glad you and your husband enjoy kimchi pancakes, zucchini pancakes. yummy and healthy food.
hello
for this Kimchijeon recipe , i thought egg is added but i see that u did not add egg, will it still taste the same without the egg
for the first kimchi recipe made with chopped kimchi, I don’t use egg because I want to enjoy the real kimchi taste. If you want to use egg, use it.
How much tofu to meat in the whole leaf recipe? Can I just leave it out?
Maangchi, I’m also wondering if it’s possible to make jeon with a gluten free flour like rice or potato, or maybe a mix of the two. Have you ever seen this done, instead of wheat flour?
I don’t know the answer. Ask my other readers by leaving your questions here:
https://www.maangchi.com/talk/forum/general-discussion
But, you mention tofu in the instructions without listing an amount in the ingredients list? It looks like there is tofu in the meat mixture to stuff the kimchi leaves, too. I’m confused! What proportion of tofu to meat should we use? It looks delicious!
oh, I’m sorry! In the video, I used tofu but I forgot to mention it in the recipe. Use 2 tbs of tofu. I will add it to my recipe now.
I know you can use rice flour to make jeon, i ve had pa jeon made with rice flour, but its super chewy and sticky, so its kind of an aquired taste…
Thanks, Brian! I might experiment and report back on the forums. I only started going without wheat this summer, so am a little shy to try altering Korean recipes. Based on your comment, I think I might go with millet or teff flour first.
Wow I have never seen the kimchijeon with the whole leaves before. It looks so tasty! I like to fry with grapeseed oil too. It’s very healthy and good for high heat as well. My frying pan with be going “chee chee” tonight!
allo, I hope you had delicious kimchi pancake!