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
Thanks, Maangchi. I don’t want you to shop the noodle with me, I want to actually eat all the food you cook for this blog instead!!! Anyway, I’ll keep searching for the noodle. Shall let you know when it’s found.
ruth
Hi,Gourmet Ruth, : )
I can’t help smiling while reading your comment. I can see how desperately you are looking for the hard chewy noodles.
I’m sure you will be able to find the noodles. You said, “Wang” ? or “Wong” I guess. I have never paid attention to a brand name when I buy the noodles. Go to freezer section at a korean grocery store and find thick noodles wrap in plastic wrap.
I wish I could visit a korean grocery store with you to get it for you. : )
Or ask a grocery owner “I would like to buy noodles for Jja Jjang Myun”
Thanks, the jja jiang is a success, very yummy. But not the noodle, I can’t find your noodle. I bought another korean brand frozen noodle which is very soft. I only like hard, chewy elastic noodle. Did you use Wang oriental style noodle? Have I got the name correct? I have been searching from korean stores here but couldn’t find this brand. Are there other brands which I can use? I have been searching for this hard chewy noodle for years. I know they must be available because the jja jiang myun served from the korean restaurants here is really chewy. I tried many brands already but still failed to find it. Please help me, Maangchi!!! (tho’ the jja jiang is also very good on rice, hard chewy noodle is still my favourite)
Thank you!!!
ruth
Yes, there are spcial noodles for jja jaang myun. They are more chewy
and thiker than usual noodles. The noodles are usually sold frozen.
hi, i was suearching for ways to make jja jang myun… finally i saw ur video in you tube i came to your blog. well, i havent tried it yet but i does look tasty.. would love to try it.. so, i have aquestion, what noodle to use? there is a special noodle for jja jang myun right? so, what if i can’t find it at my place.. what other noodle could work? do you have the recipe to make the noodle?thanks
Hi,fifth
Yes, I kept the left over jja jaang sauce in my refrigerator for a couple of days. But no more than 1 week! : ) You can reheat it and put it on fresh warm noodles when you eat it again. No problem.
Hi,Maangchi:
First thank you for all your efforts. I made grilled beef the other day. It was soooooo awsome. I just have one question about “jja jaang myun”. From what I saw from videl, you made a big amount of “jja jaang myun” sauce, however you only use a small portion on noddles. What do you do with the rest? Can it be kept for a long time for later convinience?
Thanks
Rena,
I’m glad to hear your success in making jja jaang myun.
Hi there! I just made Ja Jung Myun after watching your video today! it was SOO YUMMY!! taste like the ones i had in restaurants! except with less grease which is what i always wanted~ =) I really love your cooking videos! thank you for showing us how to cook these delicous korean recipes!
Hi there! i just made the jja jung myun right after watching your video~! ITS SOOO YUMMY!! taste like the ones in resturants!! except with less grease which is what i wanted~ thank you for teaching us how to make it!! i love watching your cooking videos~!
I made this for dinner tonight…delicious!
Please keep making more videos!
lisa in panama
hi,tokii,
It’s called “Dol sot bibimbab”. Dol sot means stone bowl. : )
Your grandmother must be an expert in cooking : )
I love your jajangmyun video!!
I’ve been looking for a recipe that is good for a while, and items that I can actually find in my local asian grocery store!
I have a question though, I know this is unrelated to jjangmyun but what is this korean dish? My grandmother always use to make it for me and they serve it alot in restaruants.
Its a stone bowl, that is heated so its very hot and on the bottom there is rice and layers of meat vegetables and bean sprouts and then you either crack a un-cooked egg on top of the bowl and mix it all together or put a fried egg on top. I’m really curious what it is called! ><
Hi, Lisa from Panama,
I’m smiling at your story that your interest in korean cooking comes from Korean dramas! Unfortunately, I don’t have much chance to see Korean dramas.
The other day, I went to a hair salon run by a Korean in koreatown. I asked my hairdresser if he sees people eating food in Korean dramas. He said,
“Yes, right. a couple of days ago, at the end of work, all we were watching a Korean drama while working, and saw some people eating jja jang myun which made my mouth watery. Right after finishing work, all my employees and I went to a restaurant to eat Jja jang myun”
Thanks for the recipes! My teenage daughters and I love to watch Korean dramas and have become interested in Korean cooking from them! We live in Panama and my daughters do some Japanese cooking they learned from my mother-in-law who is Japanese, but we are excited to try the spicier Korean cooking too.
Thanks!
lisa in panama