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!
Want to get my monthly letter?
My monthly letter to my readers includes my recipe roundup, funny and touching stories, and photos of what you guys are cooking! It's delivered the first day of every month
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,lost_cluster,
My my response about your message is posted as a new topic.
Check it out, please.
Hi Maangchi, i´m manonpiano from youtube I´ve found your blog, thats great to have a blog of korean cooking! :P congratulations, i´m pretty shure that you are going to be famous if your are not already ;) you are some kind of dream came true to every korean food lover i´ve found that korean people is very jelaous of their costumes specially on their cooking :P just as you don´t ask on how they cook every korean is incredibly hospitable and you feel great with them, but finally i found somebody who isn´t that way and is sharing this wonderfull recipes.
Hi,
Yes, it’s called glass noodles because it looks translucent.
Good luck with your making Jobchae!
Thank you for posting your cooking videos! It sure gives us amateur cooks a ‘clearer picture’ on how to prepare the dish =) I’ll definitely make this Job Chae. Can I clarify if the noodles that you are using is similar to the ‘glass noodles’??
Rdgs
Ma-li
Hello,
I am quoting some comments from my youtube because you might be interested in it.
phantomer commented
i just got an instant bowl version of this noodle. havent tried it yet, but i only bought it out of curiosity and it’ll suck compare to hand-made like yours.
anyhoo i dont know why some call it stir fried noodle, if only vegetables are stir fried. it’s nothing like chinese/japanese fried noodles like chowmein/yakisoba/etc etc. it’s more like sweet glass noodle with vegetable, or something……
keep up the good work ms.hammer
My answer:
phantomer,
You are right, it shouldn’t be called stir-fried noodles with vegetables because I didn’t do stir frying for the noodles. There are 2 ways of cooking: one is the way I did, and the other is stir frying all. I don’t like greasy food, that’s why I use the first method. Good comment, I should copy and paste your comment on my blog. : )
Hi, James!
Jobchae nooldes’ color will be a little brownish which is from soy sauce or brown sugar. No need to use any artificial color.
Thanks!
Hi Maangchi! I’ve made this dish twice now (last time was this afternoon) but each time it’s not the characteristic ‘orange-y’ color that I remember. Last time, I added annatto for color. Could you tell me what gives the dish an orange color?
감사합니다!
I’m very glad to hear your making Jobchae is succesful!
Thanks Maangchi,
I just made Job Chae and it was really good! I had no idea how easy it was until I watched your video. I didn’t have any beef so I put a fried egg on top. I will definitely make this recipe often in the future.
Hi,lillian,
Sesame oil is made from roasted sesame seeds, so its smell is really good. You can ask “Sesame oil” in any Asian grocery store.
Let me know how it goes.
Hi Maangchi,
I love your cooking videos. I can’t wait to try the kimchi later this summer. I would like to make the Job Chae but I am wondering about the sesame oil–what type do you use? Is it roasted or plain?
Hehe keep forgetting to sign my comments.
Z
Awesome. It looks like it would take a long time to make. I’m not sure I like that kind of noodle, so maybe I’d use a thin udon or yeah spaggetti!
It sounds good! I sometimes use leftover spagetti noodles for Asian style of noodle soup. why not!
This is one of my favorites because my kids will eat it even when I put in all the vegetables. I even make it with spaghetti noodles sometimes.