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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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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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Out of boredom made quite a lot of these beauties and delivered to my friend’s house. On my way back home she sent me a feedback that she really loved the taste and said she will try to make some for herself… That wonderful feeling when you shared something worth doing is fulfilling:) Thanks to you Maangchi ^^_^^
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Hi Maangchi, my husband doesn’t like pork — can these be made with only mushrooms and kimchi?
Just one minor change I make for the dipping sauce: Chop the onion & peppers more finely than shown in the video, so they can be more evenly distributed with each bun :-) YUM!
Hi dear maangchi^^
can i freeze this mandu like another mandu?!
Thank you for help ^^
Yes, you can.
This was posted so long ago that I don’t even know whether I am going to get any response or not, but I would really like to know – can I make it with whole wheat flour instead of all purpose flour? If yes, do I need to change any measurements or something (because it is heavier than all-purpose flour)? Thanks in advance, even though you don’t reply :)
P.S.: I really really admire you and I follow you actively :) :D
Hi,
I made the buns but each time, they went flat instead of fluffy like yours. What did I do wrong here?
Thanks
Hi,I just made your Stemed dumping for the first time. My Stemer is a little small
so it took me some time but it was well worth it.My family enjoyed them.감사합니다
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Your jjinppang mandu looks gorgeous!
Made these buns today and they were amazing! My family also fell for them and has requested me to make them often <3 Thank you soooo much for this recipe!!
Love from Norway!
Do you think this would reheat well?
Hello;
I do not eat pork, would it be nice with chiken or beef ??
Yes, you could use beef or chicken. It will turn out delicious.
thank you so much, I will try it :D
Hay Maangchi, I have made the buns so many times and some time’s with different filing! Your recipe are exciting!!!!!