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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
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
We 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
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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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
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Asparagus side dish
Apr 17th
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Oh yeah.. and I also used coffee filters instead of cupcake holders, haha
This was delicious! I’m allergic to mushrooms so I replaced it with tubu and used ground chicken because I didn’t have enough pork meat. Thank you so much. My kids loved it so much they wanted to take it to school and my husband devoured 3! Do you have a recipe for this with the red bean insides?
do you have to cook the filling before stuffing the buns? I’ve seen recipes before where raw meat was stuffed into the buns and cooked in the steamer. Do you think it makes a big difference?
ooohhhh…. some call it bakpao? from where i’m at, we call this siopao (in chinese)
oh yeah? “bakpao? sounds like “are u busy?” in Korean: bapayo:바빠요? : ) siopao, bakpao, I will try to remember these words.
Dear Maangchi,
Hello!! My name is Vickie Mallari, I am 13 years old and probably the youngest to watch you cook. I have 50 videos from your podcast and they are amazing!!! I tried making these for my friend on his birthday but 3 of my friends hated them, oh well! I love your cooking show and you are amazing!! Thank you!!
From,
Vickie Mallari
Thank you Vickie! 3 of your friends hated your food? Some of my friends don’t like ethnic food, either. I know how you felt, but we can’t expect everybody to like what we like. That’s their choice! : )
Hi, this your recipes for the dough is the best .It’s the real old and classic dough that make me happy again and try to make my own bun with different things inside .Thankssssss
Do you know a good place to locate dry yeast in Korea?
In your written directions you do not mention the amount of water to add for the dough. In the video you say 1 cup!
Just thought I’d let you know because I printed out the directions to have in the kitchen and then had to come back to the website for that!
Thank you for pointing out the missing part. I appreciate it! It’s updated.
Thank you Maangchi!! I made it!!! I replaced pork with chicken because I didn’t have it with me at the moment and also i didn’t have mushrooms– so i replaced it with boochoo… It was my first time making any mandoo- and it worked!!!! SO delicious!! I’m so excited to make it again so i can make it look really nice- like yours! :D
yay! Congratulations! : )
Maangchi, do you know if there’s a way to make this dough gluten-free that actually works? I love these buns but I can’t eat them anymore.
I love this type of bun and have been having a lot of trouble finding them pre-made at the markets (tons of red bean buns but no Korean meat filled ones except for mandu), so with this recipe I won’t have to look anymore.
Love the sauce, btw…I’ve never seen one that had large pieces of onion and pepper like that. I bet it tastes delicious and can’t wait to try.
One thing I’ll probably add to the buns is cooked cellophane noodles, like the kind in japchae, because I want to cut down a little bit on meat. I think I remember eating buns with the chopped up, clear noodles in them from before, but I can’t be sure. I’ll let you know how they turn out. :)
Cooked cellophane noodles sounds great! Let me know how your steamed pork burn turns out later.
I just made this recipe this weekend and it was great. Definitely my new pork bun recipe! I wrote a blog about it too!
http://ikkin-bot.blogspot.com/2010/09/korean-pork-buns.html
yes, I know how you feel! Congratulations!
Could I substitute the pork with ground chicken or ground turkey?
yes, you could use ground chicken or turkey. Good luck with making delicious jjinppang mandu!
can i use ground pork in stead
Of course you can use ground pork, why not!
hey maanngchi CAnt U TEll ME WAth SOuld I BUY FOR A good food PRocessor like yours that u used its awsome please help AND THE song at 5:25 whats the songs name thank u
This is my food processor. I can’t live without it. : )
http://astore.amazon.com/cookkorefoodw-20/detail/B00004Y2MZ