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!
Want to get my monthly letter?
My monthly letter to my readers includes my recipe roundup, funny and touching stories, and photos of what you guys are cooking! It's delivered the first day of every month
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
The Directions mention onion in step 1 add pork and onion and I can see onion in the pictures but onion is not in the ingredient list. Thank you. Also many recipes call for garlic or garlic and ginger but I do not see these either??
PERFECT.EVERY.SINGLE.TIME!!!!
My mother’s kimchi-jjigae is more delicious. But, oddly enough, both my parents really love the jjigae I made using your recipe! I made it yesterday and it’s all gone. I didn’t even get a second serving. Thank you for sharing this recipe – since I can’t make it like my mother, (I have no idea what she does) I’ll be using your recipe again and again.
So sad that your mother haven’t taught you her recipe and you have to use second rated recipe. Maangchi’s recipe is fantastic and it’s not odd that your parents liked it.
Hello!
I made too much stew. How long can i keep them in the fridge?
Thank you!
3 days is a rule of thumb, any longer and you should place in freezer in ziplock bag or another container, you can defrost the ziplog bag in a pot of room temperature water.
http://www.southernliving.com/food/how-to/how-to-freeze-and-store-soup
Dear Maangchi ! I made Kimchi stew yesterday , and I loved it ! I am gonna cook it again , this time I’m going to mix this food with my persian taste !
I’m going to roast a tbsp of tomato paste , and add it to my kimchi stew !!
Thanks !
“I’m going to roast a tbsp of tomato paste , and add it to my kimchi stew” It sounds very delicious!
I made this for lunch today… WONDERFUL! I didn’t have any dried anchovy or kelp, so I used Wakame and Dashi powder for the stock, and it turned out tasting just as good.
Yes, when dried anchovies are not available, dashi powder can be used. Great!
I’m sure dried anchovies make it the best. I haven’t tried that. I always use dashi powder and it’s good too.
Hi Maangchi! Am a big fan. I started to try your different recipes. Here’s my stint of Kimchi-jjigae. My family loved it :) Hope you could visit the Philippines again.
See full size image
Maangchi, do you add four pieces of 5 inch length kelp or one piece of 4″x5″ dimensions? The writing made me think the latter, but I think I see several pieces of kelp in your video… Thanks!
One piece of 4″x5″ dried kelp.
Understood. Thank you! Let us know if you ever do an event in LA. You have many fans here ;-)
Made this for the first time today for my lunch! With steamed rice, Cheonggyeongchae doenjang-muchim, and blueberry green tea! Everything is so yummy!
See full size image
I used homemade kimchi as well!
Yes, your photo is featured on my website! https://www.maangchi.com/recipe/dubu-ganjangjorim#comment-43099
Hello! I just wanted to say that I have fallen in love with your recipe the first time I took a bite out of it but I need your help.
I am thinking of making this stew but for 10 people.
How much should I increase each each ingredient if I want to make it for 10 people?
Thanks ^^
I have a severe shellfish allergy. I’ve made kimchi before without shrimp but would like to try yours. Is there something I can use as a substitute or omit it completely?
Add more fish sauce then.
First attempt – used fish stock and an extra tablespoon of gochujang. I love how quick and easy this was to make.
See full size image
It looks great You added more gochujang! : )
THANK YOU SO MUCH MAANGCHI! I love Korean food, but the closest korean restaurant is two hours away :-( But with your recipes I can bring Korea home. My husband and two year old daughter loves it!
I did the Kimchi Jjigae last night and it was so good I had seconds! Only thing is next time I will try with older kimchi, for a stronger taste. And with fried tofu, yum. I’m getting hungry just thinking about it.
Merry Christmas!
See full size image
Thank you for sharing your kimchi jjigae photo! The arrangement in the pan looks like mine! Cute~ : ) I’m glad your family loved it. Your 2 year old baby will always love kimchi stew just like a Korean baby. lol
Maangchi! I’m in love with your recipes:) I made your kkakdugi and my family loved it! I’m a 15 year old Chinese girl(living in the u.s.) who loves Korean food.
I was wondering, since I don’t have gochujang, would it taste okay without it or would I need it? Thank you!
Maangchi~ Thank you so much for the updated version of your recipe!
I made it last week and my house smelled soooo good!
Instead of the pork belly or shoulder, I used some leftover tenderloin and cut it against the grain, it tasted like beef!
See full size image
Try pulled pork roast or well cooked pork neck bone meat also. Add it to a bowl just before serving so it does not completely fall apart during cooking the stew. The stock from neck bones is also wonderful in kimchi jjigae.
I use pork loin a lot for stews but its a little light on fat. The neck bone stock helps add back a little of the fat but not too much..