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’ve made many of your recipes since I found your blog last year, and though I have loved them all, I have to tell you that this is my favorite. It’s so easy to make, comforting to eat, and completely delicious. I just made it for my roommate who is getting sick and we both loved it and felt better after we ate it :)
Thank you so much for sharing this recipe with us!!
Thank you for your update! You can replace abalone with shrimp or clams.
Maangchi,
I am making this porridge for dinner tonight. Hopefully mine came out pretty good. You see my husband never liked porridge, he said his mom porridge gave him a bad after taste about porridge. I really hope this porridge will change his mind. hehe Wish me luck.
I hope your husband loved your jeonbokjuk!
I just made this porridge, like several others on this site, I couldn’t find frozen abalone so I substituted 1/2 cup of shrimp and 1/2 a cup of scallops. Also, I made Maangchi’s radish salad to go along with this and had a bit of leftover daikon so I went ahead and put that in too. Anyway it came out really delicious! Everyone in my apartment liked it a lot so I think I’ll be making this again. Thanks Maangchi :)
“I substituted 1/2 cup of shrimp and 1/2 a cup of scallops…” Great! happy New Year!
Same here, I substituted 1/2 cup of shrimp and 1/2 a cup of scallops… it was yummy! Thanks to you and Maangchi… my tummy is happy!
Hi Unnie,
I notice the market has fresh abalone but I have no idea how to clean it. Is it difficult to clean?
See if this article on ehow.com helps:
http://www.ehow.com/how_2104851_clean-abalone.html
And here is a video from YouTube:
http://www.youtube.com/watch?v=q2z1ruJEkOI
Thank you =]
Maangchi, thanks for this site!I live in Korea now and I’d found already recipes of 2 my favourite dishes! Jajamyon and chuk =)))
But here is a question. When we go to te restaurant to eat chuk there’s some with seafood (shrimps, small octopuses) and mushrooms. Can you please give the recipe of this chuk? Thanx a lot!
Maangchi! i have a question for you =)
What kind of porridge korean people serve to ill persons? i have seen it on lots of korean series (My girl, Boys before flowers, among other.)
Ive made this! but in Chile we dont have abalone, so i used “Locos” the local abalon haha
We make white rice porridge when our family member is sick. Make white rice porridge using this recipe. Leave out abalone and carrot, and use only white rice, water, salt and sesame oil,
You can replace abalone with shrimp, clams, mussels, or ground beef…
Thanks for the recipe! I had to halve the recipe but it was still good. if anybody else does that (if anyone already talked about this, sorry for repeating) I would suggest to only use 3 c of water for 1/2 c rice. When there is still a good amount of water first, I added a bit of cornflour (mixed with some water first). Also, I added some lemon juice to add citrus-y flavor. Hehehe, kinda add to much sesame oil but I still like it :P
very creative! You modified the recipe to your taste!
This was SO delicious! I’m vegetarian, so I used mushrooms and broccoli instead. I added a little toasted sesame seed oil and soy sauce at the end. Deliciouso! Thank you!
broccoli? It sounds wonderful! I should try it out. toasted sesame seed oil and soy sauce! yum!
maangchi! this looks SO delicious and would probably keep me warm in the cold nyc weather. :) welcome back and i’m so happy to see this recipe. do you think i can buy abalone from han areum on 32nd street? i don’t think i’ve seen it there before.
yes, I saw it there. Check the frozen section.
hi maangchi
i love to make korean food but i’m in Iran and I can’t find the main things.It’s so bad.What can I do???
You can’t find abalone? Then use shrimp (frozen shrimp are ok)!
Hi Maangchi. I was wondering if it was possible to substitute the rice for brown rice and if so, how much longer should it soak for?
jeonbokjuk made with brown rice? hmm, it will be unusual but why not? try it out and let us know how it turns out. Soaking time may be 2-3 hours?
When i askd for roasted laver . i got roasted seaweed is that what im supposed to be using? and in another receipe u say to use kelp is kelp buds OKay?
kelp buds? I have never seen them. Leave your question on the forum with some photos of the roasted seaweed that you bought.
https://www.maangchi.com/talk/forum/general-discussion
This was one of my favorites while I lived in Korea. I can not wait to make it. Thank you very much for this website. Also, do you have any recipes on Mool Kimchi(물 김치) that is usually served with porridge? Thanks for the great recipes and videos!
yes, mool kimchi is usually served with porridge but not necessarily. My yeolmu mulkimchi recipe is here:
https://www.maangchi.com/recipe/yeolmu-mulkimchi
Hi Maangchi,
Does it change anything if I let the rice soak overnight? I just felt an urge to prepare everything tonight so I sould have this warm dish tomorrow during breakfast :)
I’m sorry about the late reply. “Does it change anything if I let the rice soak overnight?” no, the recipe won’t be changed even though you soak the rice overnight.
Hi Maangchi!
I made this tonight with Cod (no abalone any where in my town) And it turned out wonderfully :) And I made it with perfect timing, I believe I may be catching a cold :( Thank you for putting up such a wonderful recipe :)