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
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
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
I like to add canned makerel in my soup hehe.
yeah, you are right! : ) I used to make kimchi jjigae using kimchi, canned makeral ,potato, and more hot pepper paste!
Hello Maangchi,
I have been trying to find a good cutting board. Where can I find a cutting board like yours in this video?
Sincerely,
Geneys :o)
I think I bought it at IKEA. It’s not very good though. I would like to buy better one someday.
Hi Maangchi! Thanks so much for your wonderful site.
Every time I make kimchi jjigae the taste is pretty good, but the soup part doesn’t have the tangy taste that I really like. I use pre-made “mat kimchi” and was wondering if I should be using a different kind?
Thanks! :)
oh, mat kimchi is a brand name of kimchi? To make delicious kimchi jjigae, the kimchi should be fully fermented and sour. So You will have to check if the kimchi you bought is fully fermented or not. If not, put the kimchi at room temperature for a couple of days until its taste is sour, then keep it in the refrigerator. Your kiimchi jjigae will be delicious.
I would like to encourage you to make your own kimchi sometime! : )
Hi Maangchi!
Love your recipes! They aren’t complicated at all, and your ‘ingredients’ page makes it easier to find what I need without much trouble!
Just wondering, with the beansprout sidedish, are the beansprouts meant to end up very limp? I couldn’t find soy bean sprout, so I just the ordinary beansprouts, but they turned out limp and well, just limp! Do the type of beansprouts matter?
oh, you used mung bean sprouts. You must have cooked too long. For bibimbap, use soy bean sprouts (kongnamul). I will post mung bean sprout side dish someday later.
Hi Maangchi!
I wonder, will this turn out ok if I make it using kkaktugi? Anything I should change about the recipe to make it?
Thanks so much for your videos. Some of the best cooking videos on the web! :-)
hmm, I’ve never used kkaktugi for kimchi jjigae, but why not?
Yeah, the same recipe
It looks really delicious. I’m a culinary student and I love Korean food. I have a question though. I thought that you are supposed to stir fry the pork and kimchi together before you add water in order to bring out more flavor. My Korean friends taught me that way. Your recipe, however, puts everything together at the same time. I was wondering which way is more common or correct way to do it.
Thanks.
Hi,
You are studying culinary art! That’s cool!
I like the simple method of making kimchi jjigae. The taste is same for me and time saving. I learned the method from a Korean restaurant when I lived in Seoul Korea. They only served their specialty kimchi jjigae. I saw they put all ingredients in a pot and cook on the table. The taste was so delicious!! Since that time, I’ve been using this method. Thank you for mentioning this because you give me chance to talk about the popular restaurant.
Maangchi,
I tried to make kimchi chigea It was too much water it seemed? I have left over kimchi that I want to use it but how much water did you have in the video to put in the stew?
In my written recipe, it says, “Pour water until all ingredients are submerged” You must have put too much water then.
Michaël,
The capital of Canada! I know! : )
I got back from my travel today and the first thing I cooked is kimchi chigae with a can of tuna. So delicious!
Hi Maangchi!
I’m from Ottawa, the capital of Canada. I love your website, your videos and your recipes!
Yesterday evening, I just made a real Korean dinner for the first time. I bought a huge jar of cabbage kimchi and made kimchi chigae with pork. I had invited my best friend over to eat it with me. It was very good! Even better than the one I have in Korean restaurants downtown.
Keep rockin’!
Mic xoxox
Su,
Happy New Year!
It seems like Korean dramas are popular everywhere! : )
I would like to visit Burma someday.
Hi Maangchi!
This is my very first time to your fantastic site!
I’m from Burma and I started to like Korean dishes by seeing Korean movies! and i really enjoyed to have Korean Traditional Kim chi !
In our country , there are only a few local shops selling Kim Chi.I wonder how nice if i can enjoy the true taste of Korean Kim Chi.
I really like this Kim Chi stew and your recipe is so easy to try this one ourselves!
Thanks for your time and hope i can try your every recipe!
Have a good day!
I love Korea!!
Heather,
Yes, some people add sliced rice cake or noodles to kimchi jjigae(stew).
Hi,
Your video is great! I have eaten a sop that I think is very similar to this in a Korean restaurant, but it had round rice cakes in it. Is that a totally different soup or is it a variation? I really liked the way the rice cakes tasted and would like to try adding them to this recipe if you think that would work.
Mandy from Singapore
yeah, kimchi stew is very easy to make if you have fermented kimchi. I hope your mandu was tasty, too.
Thank you~!