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
First up, thank you so much for this amazing website!
These are really good, authentic Korean food recipes. I grew up eating my mom’s Korean food, and your recipes taste like home.
I would buy all of your recipes if you sold them (and I’ve already bought your book). Thank you, thank you for making videos and web pages of all your work! You deserve a medal. Seriously.
I hope you stay healthy and well in this new year. Fighting!
BBP ~ Baking Boba Princess
HI Maangchi,
Love your site! and your recipes are the same as the one’s my mom uses which is a huge deal for me bc I’ve learned some Korean’s versions of a particular dish can vary quite a bit.
I am planning to throw my daughter a Baek-il and Chok Dohl. You have most of the rice cake recipes I need except susu gyeongdan. I was hoping you would know if it is just the same as your gyeongdan recipe with coursely ground red bean coating instead? Thank you for any help you can provide!
I was wondering the same thing! My mom used to make gyungdan coated with coursely ground red bean too.
What a fun project for a snowed-in day. I made these for the first time and I learned a lot. I ground the Glutinous rice to make flour in a Vita-mix blender. It just wouldn’t get fine enough. The result was a slightly grainy dough, but it’s not awful. The recipe made quite a bit of extra bean filling. Not a bad problem to have, since I read that it freezes well.
Hi Maangchi,
Do you know how can I make ssook garu from fresh mugwort?
Thanks!
oh, you left this question on the forum. I forgot to answer this.
Do you have some fresh mugwort? I made my own ssukgaru this spring with the ssuk (mugwort) that I picked at the park. shhh! : )
Blanch the ssuk in boiling water for about 3 minutes. Strain and rinse it in cold water a couple of times. Squeeze out excess water. If you have a lot of ssuk, at this point, you can divide it into portions. Put it in a plastic bag and freeze it. I still have some of my frozen ssuk. I sometimes make doenjangguk or make rice cake.
Good luck with your Korean cooking!
Wow Maangchi, first pine needles and now mugwort? LOL!
Thanks for the reply, If I want to powder it do I put it in the food processor?
yes, dry it and grind it with a food processor or coffee grinder.
I’m gonna do this recipe for my friend because it’s her birthday very soon ^_^ I was wondering if you can make the red bean filling the day/night before and than put it in the refrigerator and use the next day? ^_^
yes, you can refrigerate sweet red bean filling up to 1 week. And also you can freeze it up to 3 months.
i have gone to every Asian store possible and i just can’t find the mugwort powder nor the Japanese kind.. so what do you recommend for a substitute
How about using green tea powder? https://www.maangchi.com/ingredients/green-tea-powder
I am craving for this rice cake, I like sweet rice cake too because my family loves to do rice cake but this one is different from others. I will surely do this for snacks and it’s a good business too.
You are craving for gyeongdan? Me, too! : )
Maangchi , gyung dan was a success !! And i love the soy bean flour ! It reminds me of my childhood :D
And my husband who doesn’t like red bean paste fillings , ended up liking these ! He said it’s delicious . It is super easy to make , and i had fun rolling them . I didn’t have black sesame seed , plus my grinder isn’t here with me , so i just picked to use just the mugwort powder and soy bean powder .
Thanks for the recipe !!
“my husband who doesn’t like red bean paste fillings , ended up liking these ” haha you made him like it! You are such a great cook!
Hi maangchi ;D
tried this yesterday, ANDI IT WAS SO AMAZING AND DELICIOUS
i swear by the first 15 minutes i served it, it’s totally gone!!
i will definitely make this again to improve my gyungdan cooking skill
thank you maangchi!! :D
wow it sounds like your gyeongdan turned out perfect. Congratulations!