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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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Hi there!
Can I use seafood broth instead of making my own anchovy broth?
Bruno
Hi. May I know what kimchi brine is? Is it kimchi juice?
Yes!
Hi Maangchi, I just tried this recipe for the first time, and even though I had to make some substitutions since I didn’t have all the ingredients, it was so delicious! This is my favorite korean dish and I never realized how easy it could be! I won’t ever have to go out to a restaurant now :D (I actually meant to take a picture, but I couldn’t hold myself back and I just ate it right away hahaha)
Hi Maangchi
My Korean husband has asked me to register in order to thank you for this recipe. We have been married for 22 years and I have cooked Kimchi Jigae many many times following different recipes, but this has by far been the best! We really enjoy it a lot.
Your blog is fantastic ! Thanks so much.
I read your comment a couple of days ago, and it made me happy all day. So now I’m coming back to reply to you. Thank you so much for your effort to send me a message!
Wondering if anyone can help me out. I recently was in Busan and the lady brought out kimchi jjigae with my ssamgypsal. She warned me though that it would be very different from the “Northern” style kimchi jjigae I was used to. She was right, it tasted like there was fermented soybean paste in it and not much kimchi. Can anyone help me find a name of the style or a recipe?
Made kimchi jjigae with a mix of yours and my mother in laws recipe. My boyfriend (Korean) and mother in law told Me that it was better than the ones you get in Korea (restaurant). Probably the biggest compliment I could get, cause I know how good it can taste.. thank you for your genius cooking!
I made using the Poggi Kimchi recipe you gave us.. let it age for 2 months. I made the broth with Kelp, Dried Anchovies (Thai, not Korean.. only thing available in Barcelona), and I added onion and garclic… I also added mushrooms at the last stage along with the tofu
This is the second time I have made it and I waited until the last five minutes to add the red pepper paste and red chili peppers … and adding salt as needed
The first time I made this it, it turned out too salty…
This time,
It was DELICIOUS
Thank you!
Thank you very much for this recipe. I used the kimchi recipe (which was a great success) also on your website. Wanting to use it differently I prepared this recipe. It was quick and easy to prepare, something I’ll definitely make for many years to come!
hi Maangchi, i’m making this for my family tomorrow..and there will be like 10 people..so i’m not sure whether i should double your ingredient or is there anything else i could do? i’m a 17yo that is new to cooking but i have tried several of your receipes and everyone in the family loves it..love you, Maangchi! <3
Hi everybody, Can I substitute kelp with seaweed?
Pls help somebody, because kelp itsnot available here thanks!
Kelp is a kind of seaweed. I assume you are asking if you can substitute miyeok? If so, no. Only dried kelp works for this, I use it to make a good stock.
Hi Maangchi, I’ve tried this recipe today and I LOVE IT! I didn’t have any daikon so i omitted it out and substitute the pork with boneless chicken thigh. It was so delicious that my family and I gulped down the whole thing. And my gran, who’s someone that doesn’t like to try new things, gave 2 thumbs up for this. Thank you Maangchi!!
See full size image
I’m glad you and your family enjoyed your kimchi-jjigae. Continued good luck with your Korean cooking!
I used Japanese kombu, so long as the seaweed you use is dry and not flavored, it should be fine. But what kind of seaweed are you asking about?
Hi Maangchi, I just tried out this recipe today and it was PERFECT! Really delicious. The only flaw is that there are no leftovers, we finished it all so fast. If I double the ingredients will that still keep the proportion of the recipe intact, or is there a better way to scale the servings of this dish up?
wow, this looks delicious. quick question, can i somehow substitute pork for chicken? or will it change the flavor too much?
I wanted to make this for my family but my boyfriend who will be joining us for this Christmas dinner is allergic to onions. Do you know a good way to substitute it?
In that case, you would have to prepare a batch of kimchi without any onions (that includes garlic), too. And a different stock.
Wouldn’t it be easier to prepare an entirely different extra dish for him instead?
Bye, Sanne.
Do you think this would come out ok if I used a homemade miso-ginger broth instead of anchovies? I don’t eat meat. It’d be easy to substitute the pork with pressed yam and tofu :) The pictures look so good!
I also am vegan. I just used a spasm of soy sauce and a little extra seaweed to the broth and instead of using pork I used jack fruit. It turns out delicious every time.