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
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
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Yum, your food looks delicious! I am going to make this soon! This looks fun to make (What can I use instead of rose petals and flowers? It’s fine If you don’t have anything to use but flowers)
tsirhcevoli
yeah, you can skip edible flowers in this recipe. It will still be tasty, but the name should be changed, right? It’s called “pan- fried sweet rice pancake” instead of flower pancake. : )
Hi this is one of my favorite recipes of yours. I have learned a lot from you about Korean cooking and I want to say thank you. I have followed you YouTube channel as well as your blog here. Your tutorial make learning how to Korean dishes so easy.
As a thank you I have passed on to you the Sunshine Award for all the inspiration you have given me in my own exploration of food.
Please stop by this link and pick up your award. http://allingoodfood42.blogspot.com/2010/03/letting-sunshine-in.html
Thank you very much for your interest in my website! I’m happy to be chosen as one of your favorite food bloggers. Great!
Hello Maangchi!
I tried making these and they did come out ok – thank you very much! I have a couple of questions though – the dough was extremely sticky and was very difficult to knead. Is there a trick to it? Also, can you add any flavor to the dough, such as vanilla, to make it more flavorful? Thanks!!! I don’t want to make it any less beautiful by adding color, because the white with the flowers looks so pretty!
hey Maangchi, thanks for sharing!!
but i was wondering if there is anything that i can replace the edible flowers with? cause i cant seem to find edible flowers in my area :/
ohhh, ignore my question!
i just watch the video and you can use dried rose tea!
How did it turn out Lee?
ilove it.. i lonekorean cooking…
hi maangchi!!! im yur number one fan!! XD. when i made this, my hands startes to get all itchy and irritaed when i kneaded the rice flour. do u know why?
Strange! I don’t know the answer! Sweet rice flour dough is not harmful. : ) Maybe your hand is not accustomed to dealing with kneading?
Are you allergic to rice?? ? : /
Hi Maangchi,
Do you know how to make bungeoppang (fish-shaped pastry)? I tasted some in S.Korea and they taste wonderful. Looking forward to this recipe.
regards,
Martha from Hoju.
to make bungeoppang(붕어빵), I need fish-shaped mold, but I don’t have. : ) Check this out, please.
http://en.wikipedia.org/wiki/Bungeoppang
I love your recipes and so does my husband!!!I made hwajeon as a side dish for his birthday breakfast. Thank you so much for all the help!!!!
wow, you made hwajeon? Making hwajeon takes time and efforts!
https://www.maangchi.com/recipe/hwajeon
Wonderful gift for him!
Hello Maangchi !!! I have a question… can i use normal flower aswell?
What do you mean normal flower? Flowers from flower shop? No, no, no! never use it. You should use edible flowers.
Hi,
I am using your recipe for my project about Korean Food. I am studying to become Nutrition.
I was wondering for the flower..where I can able to buy flower that is related to fall flower.
Can anyone give me a good suggestion where I can get those flower?
Thanks.
Just let you know I live in New York.
I bought some edible flowers last Saturday at the Union Square green market
http://www.flickr.com/photos/maangchi/3953201242
these look beautiful. I can’t wait to make them!! How do they taste?!?!? I love this site!! I have to say my friend suggested I check this site out a month ago and I just got around to it a week ago. It is great! He told me about it on mywhipit.com, a food lovers site, I happened to stumble upon. check it out!! i never would have found this site without it.
Hi Maangchi!
I was wondering…would it be possible to use this rice cake for hotteok? Usually hotteok recipes ask for yeast and 3 hours for the dough to rise; using the rice flour seems like it would be a lot faster and more chewy. Maybe?
uh oh! Hotteok! : ) No, plain flour is used for hotteok. Hotteok recipe will be posted later.
I make this beautiful pancake last week.. and everyone love it!
hey maangchi! i just love your videos. i am looking forward to making these! i was wondering, is there an alternative to the syrup that you made? perhaps something salty? i want to make this for my dad but he doesn’t really like sweet things. thanks for the recipe! it looks much easier than i thought!
How about sesame seeds dipping sauce? Blend 1 tbs mayonnaise, 1 tbs soy sauce, and 1 tbs sesame seeds powder. If he doesn’t like mayonnaise, just use soy sauce.
hi maangchi,
these are so beautiful! i’m in korea teaching engish right now and i HAVE to make some for the teachers i work with at school!
i was wondering what you call edible flowers in korean so i know what to ask for. i think they might be hard to find, for i have not seen them here in pohang before.
The teachers will be very impressed with your hwajeon!
Be sure to let me know how it turns out and some stories about their reaction! : )
Anyway, edible flowers can be translated in 2 ways
1. 식용 꽃 (pronounced “shik yong kkot”)
2. 먹을수 있는 꽃 (pronounced “meogeul soo eet neun kkot”
Show them the Korean words, then they may find the ingredients for you.
If it’s difficult for you to find edible flowers, you can replace fresh edible flowers with Korean dates (jujube), dried persimmon, or any beautiful color vegetables.
Good luck with making delicious hwajeon. Don’t forget to put some syrup on top before serving it.