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
oh those are awesome!!! i made something very similar to those while i was staying in taiwan two summers ago. taiwanese make it slightly different.. it’s so much fun though!
yours look great!! :)
Anonymous!
Wow, I’m impressed with your passion about making totally new food!
Regarding your question:
“do i need to set the dough aside for a period of time to like “set” or sth? if so, how long? isit okay if i dont put any coating on it :D”
No need to set the dough aside a long time. You make gyungdan right after finishing the dough. If you like to make it later, put the dough in a plastic bag and keep it in the refrigerator and use it when you are ready (less than 3 hours).
I can’t imagine gyungdan without coating powder. It’s like naked body exposed. : )
hello! I’ve decided to try out ur recipe for the gyung dan. Ive just made the red bean paster and its in the fridge right now. i intend to make the gyung dan tmr morning, which is like a few hours later LOL. but the steps to make the dough and all seems a lil hard.. anything to take note of? do i need to set the dough aside for a period of time to like “set” or sth? if so, how long? isit okay if i dont put any coating on it :D
keikei mama,
oh, thanks a lot.
Actually lots of korean housewives can cook as well as me. : )
I’m happy to hear that I could motivate you to cook. Yes, homemade food is number one.
you are absolutely amazing!!!! I was impressed with all of your cooking skills on all of your previous videos (which I’ve enjoyed watching more than a few times each!!!), but this one takes the cake! most korean people know how to make some of the dishes you’ve demonstrated, but don’t know how to make dduk very often. and also, you make it look so simple and easy! i am really impressed at your cooking skills as well as your teaching skills. you are very good at both. you really inspired me to cook some dishes i was reluctant to do. my mom lives 3 hours away and i miss her food very much. with your videos & recipes, it makes me want to cook more dishes for myself. thank you, maangchi!!!!
Hello anonymous,
Sesame seeds powder and toasted soy bean powder are very delicious, but sage brush powder (ssook gaa ru) has strong herb flavor. I recommend using only sesame and soy bean powder because you are not accoustomed to the strong “ssook” flavor. Let me know how it goes. Good luck! : )
Hi Maangchi, I was wondering what sagebrush powder and soybean powder tastes like since I’m going to make this recipe. I’ve never had those but I have had black sesame seeds before and I’m kinda afraid to try the sagebrush and soybean powder because I might not like it. Can you give me a little insight? Thanks!
Kaira2006
Yes,using food coloring is ok.
However, rolling them in powdered sugar sounds strange for me.
I would rather roll them in potato starch powder than sugar. Don’t forge to fill sweet red bean paste inside the balls.
Hello Maangchi!
This video is so awesome. Thank you for taking the time and putting up your recipes.
For the rice cakes, I was wondering if its okay to put food coloring in the dough? Or possibly rolling the balls in powdered surgar? (would that make it too sweet?)
감사합니다!
James,
You made songpyun rice cake before, so it was a good practice.
I just know it’s gonna be hard to fill and seal these puppies up coz when I made 송편 last year I tried stuffing some of it with jam. That was a mess, heheh. I will try to make 경단 for a friend. I’m sure it will be appreciated. I just hope it turns out OK. Thanks for the recipe.
Hi, Lillian,
yes, problem is that you can’t eat the rice cake for a long time. One day after, it usually gets hard. So I usually keep the rest of rice cake in the freezer after eating some.
Whenever I want to eat, I just thaw it at the room temperature or use the microwave oven.
By the way, follow the recipe in my blog. Use 3/4 cup or 1 cup of hot water instead of 2/3 cup (in the video, I said) when you make rice cake dough for 2 cups of sweet rice powder. ok?
Today I followed my own recipe exactly again to make “daan pot juk”(sweet red bean porridge with rice balls) to use the leftover bean paste from the gyungdan video, but I found out the 2/3 cup of hot water was too less than enough. I am sure I probably I put less than 2 cups of flour. : )
Mmm these look so good. I like to get these things in the store but they’re so expensive and not always fresh! I had a Chinese roommate who would make them with black sesame filling and no coating, and those were good too.
Maybe I will make these for Mother’s Day!
Grace,
Thank you!
This is great, I always wondered how they make these. You make it look easy, Maangchi!
Grace, from Boston, MA