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
How many servings/ppl will be eating based on yr kimchi stew recipe?
If you only eat kimchi-jjigae then it will serve 2. But if you have other side dishes it will serve 4.
I’m going to cook this weekend , for sure my family will enjoy this yummy Kimchi!
Hi Maangchi, i love this! However, wondering what’s the difference between this kimchi stew and kimchi soup?
Maangchi, this was delicious! I made it with two cans of tuna. I’ve been following your recipes for about 3 years now I think but I have never posted a reply. Thanks to you, I can cook delicious Korean food. I will be purchasing your new book, too! Thank you for everything!
Kimchi stew with canned tuna sounds great! Actually it’s one of my cookbook recipes. Cheers!
Thanx for the recipe.. I LOVE IT
See full size image
Delicious!
I have a tip for those of you who want to preserve the leftovers.
Cool them in the refrigerator and just put them in plastic bags and throw into a freezer. You can keep it almost indefinitely. When you want to cook it just throw into a pot with boiling water and it will taste as good as new.
I used to this during my college days. I would go home from time to time to get frozen kimchijjgae and keep them in my freezer.
I did this in college too! We didn’t have a kitchen my first year, so I used a little electric tea kettle. It works for any kind of soup or stew. Lots of memories!
I have some laver can I add that in there ?
Also I’ve seen ramyun being added can that be added ? Or is that just ones personal preference ?
Thank you Maangchi for the recipe, I tried it and it was really delicious. I would like to know if I can add both tuna and pork – will it make it even better?
Yes, you can add tuna and pork, why not?
Made this with some leftover corned beef instead of pork belly as a quick meal, it was so good it made me want to cure another brisket just to make stew with!
I added enoki enoki mushroom and king oyster mushroom. They added extra flavor to the stew. Taste so good!!! Thank you for the recipe!
Dear Maangchi,
Thanks for your recipes. I’ve made kimchi napa cabbage 3 days ago. I want to try kimchi stew for lunch, can i use chicken breast? Thankyou.
Yes, you can use chicken breast, too.
Hi Maangchi, how much is 4-5 cups in gram? Haha because we use gram/kilo here ^^ Thank you.
Hi Maangchi,
Is it possible to tweak the kimchi jigae recipe a little to make Korean army stew instead? I love Korean army stew and can’t stop eating this whenever I visit Korean restaurant. I love the part where instant noodles are cooked in the stew.
Hello Maangchi :)
It is possible to use kimchi bought from supermarket right? But everytime i see the packing, it does not have enough kimchi juice, so what do i do?
of course you can use store bought kimchi! You may have to use more kimchi if it doesn’t contain much juice. Good luck with making super tasty kimchi jjigae!
Alright! Thank you for the guide :)
I’ve found if you add 1 cup of water with a tsb of gochugang it makes up for the missing kimchi juice
I made this with my daughter today!!!! The only thing we did differently was to fry the tofu beforehand so that it would be chewy. It was absolutely delicious!!!! We watch you everyday and have probably seen all of your videos 50 times over on YouTube!!!! Thanks so much, Maangchi!!!!
“fry the tofu beforehand so that it would be chewy.” yes, it sounds great!
I like tofu fried also for soups and stews. I use a chili oil for the frying and just lightly brown the tofu.
Ive found that boneless country style ribs work extremely well for Jjigae and they are often cheap. They have a nice balance of fat too meat. Slicing them while partially frozen is much easier than completely thawed.
I also stir fry my pork with some of the onion (not all) and pepper paste first.. Then add the kimchi and fry for another couple of minutes before adding the broth.This brings out a little more sweetness from the onion and changes the flavor of the pepper paste slightly..
Hi Maangchi, I’m curious if there is any particular reason we should use a shallow pot for kimchi-jjigae? Is this just tradition, or does it affect the end product?
oh, good thinking! Actually there is no particular reason to use a shallow pot. You can use a deep and narrow pot, too. But I think the stew cooked and served in a shallow pot will look better on the table and easier to share.