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
In your video, you had a pickled vegetable that your friend made. The name of that vegetable is called chayote. It looks like a cute inverted green apple or something. :-)
Hi Maangchi! I made some kimchi but I made it so salty so I am going to make kimchi chigae instead. I wish I can come cook and eat with you too in Toronto! I love your cooking shows; I hope to see more and more new recipes. Thank you Maangchi.
brian and anne.h,
Both of you made this dish to fit your taste or situation. As long as it turned out delicious, there will be no problem! Congratuation on your successful kimchi stew!
Dear Maanchi, I just made this with the things I had at home. I subsituted a full onion for the pork belly, because I didn’t have any meat, just tofu. I also didn’t have hot pepper flakes, so I used paprika instead. It turned out pretty well! I will post photos on my flickr account soon. Thanks again for all the great recipes, I will keep trying new ones.
Maangchi,
Just made this dish and it came out yummy! I used a piece of unsliced Hungarian bacon as pork belly wasn’t handy. It gave a nice, very light smokey flavor. Also, I didn’t have any red pepper paste. I live in Baku, Azerbaijan so there are essentially no Korean markets available with the sort of thing. Might you post a recipe for the red pepper paste ? I saw in this page that it was commonly made at home until about mid 1970’s.
I got the idea to use bacon because a new Korean restaurant just opened in town. They served kimchi chigae with sausage and salami and it was quite nice athough I suppose this is Budae Chigae and not proper Kimchi Chigae.
Hi,anonymous,
Hot pepper paste has its own strong flavor, so it’s used for some certain dishes. I never use
hot pepper paste for “Soon du bu jjigae”. But if I see someone else makes soon du bu jjigae using hot pepper paste, I may think it’s interesting. That’s her or his choice, isn’t it?
When I make some seafood stew or vegetable stew, I sometimes use hot pepper paste.
Thanks,
Hello Maangchi,
so I’ve been watching your videos for a while and thank you very much! but I have a question about making korean soup. It seems like sometimes you don’t use hot pepper paste (gochujang) but some other times you use it. and I think you said that we shouldn’t use gochujang in soft tofu stew. is there a general rule on what kind of soup requires gochujang and what kind of soup doesn’t?
thank you!!
Aga,
ok, more banchan(side dishes),
Your beansprouts look delicious!
Maangchi,
I made Kong Na Mool Ban Chan.
I used it for bi bim bab.
http://hk.myblog.yahoo.com/article?mid=143
Cannot wait for more and more Ban Chan from you~
Thanks Maangchi for being so nice to your viewers.
Hi,crazysoulsister,
Happy birthday! Thank you for linking my blog. I checked it out.
You are mentioning “Kimjaang”? Are u a korean? I used to make kimchang(a lot of kimchi for winter) 100 heads of cabbages long time ago, but not anymore. : )
Have a nice day!
Hi Maangchi! I just wanted to direct you to my blog where I just linked to your blog. I made Kimchi today with some friend since it is kimjang season. Soon my friend and I are going to make kimchi by ourselves! Thanks for your vids!
http://crazyseoulsister.blogspot.com/
For deborah,
Hey, thank you for coming! It was absolutely fun. Did you hear your giggling when I said, “good job!” while you were cutting something in the video? I was laughing while editing. Very cute! : )
For anonymous,
I’m anouncing that Deborah has already her own fan now!
By the way, are you requesting Jjajang? I did alreay. check it out please. Thanks,
for james,
Thank you very much for the information. I know what you mean.
I will keep your advice in mind. It’s very useful. I was going to label each word, but it doesn’t seem to work.
As you see, on the left side of my blog, all korean dishes I made is in the list. So I like my blog readers to find out their favorite recipe easily by clicking the name of dish.
Thank you very much!
maangchi, this comment is more about the blog than cooking. the Labels: have to be short words separated by commas. They serve as keywords to categorize similar entries as opposed to titling particular posts. (I hope that made sense.) This makes related blog entries easier to find. For example, a kimchi chigae video would have the labels: kimchi, stew, tofu, soybeans, sprout.
debbie you’re a STAR!! great cooking vid… now i’m hungry! how bout a vid on jajang?
thank you again for inviting me over to your home to teach me how to make kimchi chigae and kong na mool!