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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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Fish cake noodle soup
Jan 21st
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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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I made this with chicken stock cube and chicken breast pieces. I didnt have sesame oil and tofu, so instead i added some butter in before adding kimchi and some mushroom as well :) It came out great. My first time cooking with gochujang! even though my local korean food store drained my money, i must say that it is SO WORTH IT!❤
mine was a little watery but i liked it because it was fullllllll of flavour. gochujang is soo awesomee!! little of gonchujang changed everything! :) i am very amateur cook. thanks for letting me cook tasty food easily Maangchi❤❤
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I love this recipe ❤️
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That kimchi-jjigae looks amazing!
Hi Maangchi and fans,
I have tried making kimchi jjigae a few times. But, I think I used the old recipe. This time I followed this recipe and it was delicious. I made several of your other banchan, too.
You are the best ambassador to South Korea.
Thanks for your hard work.
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I made this kimchi jjigea last November for the first time. It was so delicious. This past week I made it with homemade kimchi and it was even better. Thank you so much for sharing your great recipes.
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Hi Maangchi, i tried your kimchi recipe and used the one that i fermented for 3 months in my fridge to make this kimchi jigae recipe of yours.It was soooo tasty. Thanks for the recipe!
this is what’s left of my kimchi stew! My family totally loved it!
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I made this just over an hour ago and loved it so much! I used store bought kimchi and didn’t have enough brine, so I put one more tablespoon of gochujang. This was my first try and it turned out really good! Thank you so much for this awesome recipe!
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This is the best thing I have ever ate. Me and my husband are eating the whole thing. So delicious. I added a little radish kimchi to it. Best meal all week. Hugs and loves.
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Ok was too filling to eat it all, but we are so happy with this. I am thinking to serve it at my cafe one day
Thank you so much for this recipe; I followed it to the letter, except for leaving out the onion, and using chicken instead of beef. My first attempt at 김치찌개 turned out to look just like the last picture in your recipe/guide! 자세하고 따라하기 쉽게 김치찌개 만드는 밥법이 알려주셔서 진심으로 감사드립니다! 덕분에 아주 이쁘게 잘 나왔습니당~
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The kimchi was cooked well and the broth looks so tasty! Congratulations!
Making this dish now, looking forward to eating it! However, there is no onion listed in the ingredients? Did you missed it? I will put in one sliced brown onion. Thanks for all your recipes! Absolutely love them, they are spot on!
Thank you for letting me know about it. I just fixed it. Good luck with making delicious kimchi jjigae!
Hi Maangchi! I love this recipe, but I was wondering – what is the type or name of the pot that you used in this video to cook the stew?
Hi Maangchi, i wonder if chicken can substitute the pork meat…
And chicken stock rather than anchovy stock, or do you have any recommendation for better taste? Thank you ^^
No problem – guess what I’m eating right now… ;-)
My put-paechu-kimchi is so hot, I even left out gochujang and -garu.
And I only used water.
A little freshly ground black pepper when adding the tofu adds a nice touch!
Hi Maangchi! I understand that eating raw kimchi is healthy but what about cooked kimchi such this kimchi stew, is there any good bacteria left after high heat cooking?
Thank you very much in advance for this important information! God bless you!
No. The beneficial bacteria is destroyed. An alternative would be to stir the chopped kimchi in last after the other stew ingredients are cooked. If you want the bacteria, don’t boil it.
Mixing the kimchi into the hot stew after cooking may still kill a lot of the beneficial bacteria, plus the flavor would be different. I’d make the stew, then just have MORE kimchi on the side with the rice! :-)
My second go at making this, my first after watching your video. first time was bland, but this one is super good!
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wow, Your kimchi stew looks like mine! : ) Congratulations!
Yum!!
Reduced hot pepper because I can’t eat very spicy food, but it still tasted good! And added some mushrooms and glass noodles. All ingredients turned out delicious! I especially like the anchovies stock, I think I can use the same stock to make noodles soup :)
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Your kimchi stew looks nutritious and delicious!
I love the idea of adding mushrooms :) I omitted the hot pepper flakes and just used gochujang. The kimchi I used is pretty spicy already. I bet the mushrooms really were delicious in this… I’ll try that soon!