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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
This was super easy to make and delicious. It’s usually hard to find a dish that’s cold and spicy! Loved it! Kamsamida, Maangchissi!!
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Yum!! Thank you, Maangchi ❤️ :D
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Yum! : )
Hi Maangchi, I am interested to make a noodle recipe but cannot decide between the jjolmyeon and the bibimguksu May I know what are the differences in the flavour profile please?
Thank you! Love your recipes
Bonjour ! Beaucoup plus de légumes et de finesse dans la sauce ici ✌
I just had this for dinner with my partner. I made the red pepper paste myself as I have celiac disease and malt is a huge no-no. I found a recipe for “instant” gochujang made with fermented soybean paste and sugar instead of malt. Although I have no way of telling how close it is to the real thing, the final result with this recipe was extremely good so very I’m glad!
My red pepper flakes were of the spicier kind, though, so we were really getting our asses kicked XD (which we enjoy)
I’ll definitely make it again.
“malt is a huge no-no” lol your expression is so funny!
This turned out great with red lentil noodles! It was my first time cooking lentil noodles, and I was so surprised that they were almost as chewy as 쫄면! I only had julienned red bell pepper and 콩나물 to mix in, but it was still tasty!
One of my favorite Korean recipes ever… Here is my version using à Tunisian traditional couscous plate! Love this
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I know this is very late, but I’m seeing your photo just now. It looks great!
Thank you so much for taking the time to reply to my photo!
I made jjolmyeon on a hot August day and everyone enjoyed the cold but very spicy noodles.
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So so so delicious. I had to substitute the noodles, as my son needs a gluten-free diet, but
the rice noodles I used (쌀소면) were chewy and perfect, too.
Every single recipes of yours I tested so far was wonderful. Thank you! <3
It is very hot in here at the moment ! So for dinner we had jjolmyeon party :) Delicious !
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The photo proves you were ready to mix all these in a few seconds! : ) Yes, it should be delicious!
Hello Maangchi!! This recipe looks great, but I was wondering if I can make this ahead of time will it still be good? Will the noodles get soggy in 3-4 hours??
Best,
Tony
I made a really large 24 oz jar of the sauce in June, and keep it in the refrigerator. It won’t go bad, since the gochujang and soy sauce both contain large amounts of salt.
I’d suggest making the sauce ahead of time, and cooking/rinsing the noodles just before serving. The noodles will get too soggy if you cook them and/or mix in the sauce that far in advance! Also, if you have access to perilla leaves (ggaennip), chiffonade some and try adding that.
You can use naengmyeon noodles with this sauce as well. If using naengmyeon noodles, cubed watermelon (along with the mix-ins already suggested by Maangvhi) is a surprising tasty and popular combination in Korea. Hope that helped. :)
What a great answer and a big help! Thank you!
Made them tonight! That sauce is good :)
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Mouthwatering!
Hi Whirled Green Peas!!
I’m to lazy to figure out the measurements ;-)
Would you mind sending how you made this batch of sauce? I’d REALLY appreciate it!!
-C.W.