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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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Fish cake noodle soup
Jan 21st
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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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Thank you for this recipe; it came out as good as can be. Hoedeopbap Is one of the best things I’ve ever made. I purchased Maangchi’s cook book and it’s on my top 2 cook books list. Growing up in Louisiana I adhere to my traditional cooking methods (everything from scratch and old school). It’s pretty awesome to make something so fresh and without having to cook it; no pots to scrub LOL.
Hi everybody, I am starting to sound like Maangchi!
Love the energy, I will have to beg someone for fresh fish, I live in central west Queensland, far away from the sea, but some lucky people have a boat and go fishing!
Always excited to view your clips.
regards, Erika
Hi Maangchi, We already loved dolsot bibimbap. Even bought the pots some years ago. Then I discovered your hoedeopbap on the website over a year ago. We have been eating this raw fish salad once a week ever since. It is just perfect! I usually make a double batch of the sauce so I have some for another salad(s) in the day(s) that follow. I have no idea if cilantro is used in Korean cuisine, but I love to add some to my hoedeopbap. Thanks for your inspiring videos and recipes!
Thank you for your recipes. Unfortunately, I can’t cook rice well, thats why I want to buy rice cooker. Do you use rice cookers? What do you think about this one http://cooker.guru/zojirushi-ns-tsc10-review?
Yes, you can use a rice cooker including the one you posted the photo here to make good rice. Just follow the direction in the instructions.
Great site, sunshine! My love enjoys her sushi. She loved sashimi. I gave her chirashi and she was hooked. I told her of this holy deliciousness and she scoffed, as did I the first time. Fellow gives me a gorgeous plate of raw fish, then my guy smashed it to a pulp with sesame oil and hot sauce! Hell no! Then I tasted it…. Heaven. I made my love this dish tonite, and she balked at the smashing. Then. She said. Oh. Ohhhh…. OH! Ohhhhh! Wow! Now she understands! More sauce! More! More!!! Lol. Thanks a ton!
Hi Maangchi!
I’d never had hwedupbap before but now I love it! I’m looking forward to trying it with tofu next time. I’m cooking from your site for the next few weeks and writing about it in my blog. Here’s the link to my attempt at making your recipe: http://pantryshopper.blogspot.com/2011/06/maangchi-2.html.
Thanks so much for all the work you put into these fabulous recipes!
yes, I read your blog! It looks very delicious! “I spent $10 on the sashimi, which was enough for two people… ” The other day I had hwedupbap at a restaurant. It cost about $20.00! It was good but I still preferred my homemade hwedupbap with more ingredients. Good luck with making vegetarian hwedupbap with tofu!
I was wondering, I just had a similar dish at a japanese restaurant and thought I gave this a try. Do I just use normal rice or do I use sushi (w/ sushi seasoning) rice?
yes, use short grain rice which is also known as sushi rice.
https://www.maangchi.com/recipe/rice
https://www.maangchi.com/talk/topic/ho-do-you-make-rice
Hi Maangchi!
I LOVE your site!
I love korean food and I’m so glad I found your site.
I have a few questions. Do I really have to use Perilla Leaves? Cause I can’t find it anywhere!
Thank you very much for your responds.
Greets
Skip perlilla leaves if they are not available in your area. You could replace it with mint leaves.
I really want to make this recipe, but do not have access to perilla/sesame leaves in any form. (I go to college in a very small mountain town, with a tiny little Asian/Latino grocery. The woman that runs it says she has never heard of them!)
Does anyone know what perilla/sesame leaves taste like? Would dandelion greens or arugula work? I will just skip this ingredient if no one knows, and I’m sure it will taste wonderful, but I would like to follow the recipe as closely as I can :)
Hi Lanie,
If you have ever eaten ume (japanese sour salty plum) that is what flavors it. If the lady who runs the store is familiar with Japanese ingredients she may know perilla leaves as shiso leaves. I live in a very small town and they are not available in the two oriental stores that we have but we did have a gardener at the farmers market that was selling shiso plants both the red and the green so you may want to check your local farmers market as “exotic” greens are hip now days. Good luck in your search and Happy eating.
I agree, shiso leaves is as close as you can get to a replacement for perilla leaves. I live in Japan, and although they look similar, the ones that Japanese people typically eat taste very different from the Korean perilla leaves, they’re not the same type, though it may be the same Genus. But you can use that as a substitute just fine.
Hi!
I think I am going to try this recipe soon! It looks so healthy. I think I will try it without the rice though…. Do you think it will still be tasty?
Yes,it will be delicious!
This video is so cool!!! I finally know how to cook my favorite recipe ^^
It’s my favorite, too! : )
안녕 망치~!
회덮밥 is now officially my favorite korean food with 김치 and 불고기 in 2nd place! (^_^)
oh and what is the korean name of the tofu soup again?
It’s soondubujjigae! (순두부찌개)
oh no
i meant the soybean tofu soup that goes along with 회덮밥.
yeah 순두부찌개 또 좋아해요! :]
Hi Maangchi ssi,
Thank you for sharing your wonderful Korean recipes. Your videos are just awesome! Now I get to learn to make my favorite Korean food.
I have a question about fresh dduk. According to the package, these fresh dduk must be discarded after 24 hours. Mine says today’s date.
1. If I don’t keep them in the refrigerator tonight, is it still okay to use them tomorrow?
2. The package only comes with a date and no time, so how do I know when it’s past the 24 hours period?
Thank you.
Gabrielle
I usually keep fresh leftover dduk in the freezer and thaw it out at room temperature before eating or cooking.
Hi! Could you pleease show us how to make cho bap? I heard it is pretty simple, but I’m new to cooking and would love the step by step. You are AWESOME! Thanks~
I liked You Hoe Dup Bap I lot
u r great
can you show how to make cho bap
ok, you must like chobap! so do I!