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
I second BelaCooks’s question: How would you steam the pancakes? Use less oil and then put some water in and put a lid on top really quick, like pot-stickers? or on a plate in a traditional steamer? I love your videos! They help my family and I eat more vegetables.
Hi Maangchi. In your video you mention that we can steam the pancakes. How long would you steam if for? Thanks :)
This recipe is delicious! I made it with Swiss chard and mustard greens because I had those and didn’t have kale. My family loved them too.
What can I use instead of kale?
How about spinach?
Sounds good I’ll definitely try this. And can I also make this with zucchini, my family doesn’t really like leaf vegetables
I just made a gluten free version of these with bobs mill all purpose flour plus 1/4 cup buckwheat flour. I often need more gluten free flours because it’s the gluten that expands and soaks up a lot of moisture in batters made with wheat flour.
They were really delicious! I ate them with a bit of kimchi (made from your kimchi recipe) as relish and a bit of mayonnaise. The kimchi and mayo was perfect on them. Yum!
Hey Maaaaaangchi!!!!
I absolutely love your videos, they always make my day! I would like to ask you a question. I love making haemul pajeon. And I have made it for my friends and family before. On Sunday’s I have drama class at church and they wanted me to make the haemul pajeon for them. Church starts at 10:30 and ends at 12 and then drama class is afterwards. (now here is my question) How would I keep the pajeon from getting soggy. I’ll be making it right before church. Any tips?
Many thanks,
Faith
I love this recipe, so easy! This is a great use for kale, which is normally bitter and hard to make delicious things out of. I’ve made this recipe more than a few times in the last week. Some modifications I made are using miso paste to flavor the batter because I didn’t have gochujang, and adding the last of my nappa kimchi (along with the juice for spice in place of the gochujang). Miso made it salty and extra yummy.
Hi! I have been a big fan of yours for a couple of years–your videos and recipes make cooking Korean food so fun and easy! However, I just found out I’m sensitive to wheat (gluten)… I can tolerate a little flour, like on your yummy butternut squash pancakes, but I’m afraid the amount in this awesome recipe would be too much for me. Would you have a suggestion on a good substitute? Thanks so much!
This was sooo good! I made it with carrot leaves and endive, with green pepper and onion. It is a great way to cook the somewhat bitter healthy leavy greens. Thanks!
Hello Maangchi! I made these jangtteok last night with kale fresh from my friend’s garden. They were delicious! I discovered your website a few weeks ago and have been making delicious korean food for my husband and I non-stop! (he is half korean). I have been making all kinds of ban chan, dak galbi, and have even made my own kimchi and grown my own kungnamul! (I just started a second batch this morning) I am having so much fun cooking delicious, healthy food for us :) Thank you so much for all your wonderful videos!
wow you are so getting into Korean cooking these days! “I am having so much fun cooking delicious, healthy food for us” Awesome! : )