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
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
Hi Maangchi! I just made this today and loved it! Didn’t have shishito peppers though so I used normal green chillies which still gave a nice flavour. I think I will put in a chili padi (small chili) next time as well for extra spice. The texture of the meat is a bit like those canned meat you find in Chinese supermarkets (which I love). Thank you!
Yes, I sometimes use plain green chili peppers. If the peppers are large, I cut them into 1 to 2 inch pieces. “I think I will put in a chili padi (small chili) next time as well for extra spice.” Good idea! : )
hi maangchi ^^ im planning to cook this for my doshirak so i was wondering how long can i keep the jangjorim after i’ve made it? will it lasts for a week in the fridge?
You can keep it in the fridge up to 10 days. Jangjorim is a great side dish for dosirak (Korean lunch box)!
Hello, Maangchi,
Jang-Jorim was one of my favorite side dishes my mom made for me growing up, but since I moved out into my own place, has also been one of those dishes I missed but could never really find a good store-bought version that in any way matched up to the taste of my childhood.
I just finished my first batch, took one bite, and wanted to cry. It was almost the exact taste of my childhood!
I did make some changes: I used serrano chiles instead of shishito peppers, and I peeled the eggs instead of just cracking them (my mom did it that way). Also, I cut the meat into smaller cubes, and instead of straining the broth, I skimmed the scum off and skimmed off the congealed fat after it had been in the fridge for a while.
Thanks for the delicious taste of my childhood!
Your jangjorim sounds wonderful and delicious! Cheers!
Thank you! I made another batch tonight, and the house smells like soy sauce. It’s delicious, but the smell does get strong, so you should warn your roommates before you make it.
I talked with my mother today. She mentioned that I seem to be really interested in Korean cooking for some reason. Thanks for rekindling my interest in Korean cookery!
Hi Maangchi!
I’m surprised to see on the last picture some kind of purple rice I had on the last night I spend in Seoul. What’s its name? I would like to get some, it is healthier than common rice, isn’t it? Thanks!!
It’s black sweet rice and called heukmi in Korean. Check out the photo of black sweet rice and the recipe in the comment section please. https://www.maangchi.com/ingredient/black-sweet-rice