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
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
I followed the exact recipe and it tastes amazing. The only problem I had was the wrapper coz I bought a premade one and most didn’t stick together because the edges went too dry and brittle, and they also tear easily. So if you want to try this recipe, it’s best you make your own wrapper. I managed to make some hold their shape. Still, I really enjoyed it. Thank you for this recipe!
I forgot to attach the photo. Here they are :)
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We are vegetarians so we decided to try using the new pea protein meat replacement (some stuff Beyond Burgers are made of). It turned out great!
I also minced 1/4 sweet potato just to make it a little more healthy.
For my wraps, I used 1/4 cup of the flour as whole wheat also to make it a little more healthy. The texture was unaffected. I added a tbsp of water and let the dough sit for a full half hour in the bag before kneading and rolling them out.
I agree with Maangchi that the steamed dumplings are better than fried. I think this is because the wraps are freshly made….so the texture is just amazing. I will never bother to fry these again, steaming is easier, tastier, and healthier. So so delicious.
Thank you Maangchi! My family was very happy with our dinner tonight!!!
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Hi Maagchi, I love to watch your cooking on YouTube.you are so funny and cute. I am very new to your channel. I have a question about this recipe of king size kimchi dumplings. My question is ,can I substitute tofu with something else because I can’t eat tofu anymore due to my thyroid issue. I love to make this dumpling. It look so delicious. Thank you and hope to hear from you soon.☺️
I would try some scrambled egg. That would be tasty!
What a project! But so delicious! Thank you for inspiring me Maangchi!
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Great!
Hi Maangchi,
Would like to check with your if the pork/beef did not pre-cooked.
it could be keep at freezer for how long time?
Need your advise, i have go thru alot comment but did not see anyone asking about this..
thank you..
Hello maangchi
It is a real pleasure to watch this video clips.
There are some questions where i hope you can help. It will be appreciated.
1. Can we prepare the skin and put on top of one another and freeze it in a fridge instead of flat tray
2. How do we freeze the uncooked dumpling overnight for ( let say ) tomorrow family party. To be clearer on my question, do we immediately put all the uncooked dumpling into a single plastic bag or how
3. What is the expire date for the freeze dumpling
4. Can we immediately steam or fry the dumpling from the freezer or do they need to be taken out to get it soften before cooking.
Hope to hear from you soon, Thanks so much
Hi Edward.
1. I just made a smaller version of the Kimchi Mandu using store-bought mandu (gyoza) skin.. if you are planning to make the skin yourself, based on my experience before, you can layer the skin on top of each other, but make sure you sprinkle some flour in between the layers so that they don’t stick to each other.
2. If you are going to use it for tomorrow party and if you are making fresh mandu, you would need to put the dumplings in a single layer , but you don’t have to freeze it. Just put it neatly on the non freezer fridge.
3. I think Maangchi mentioned that the frozen mandu can be kept up to 3 months. But i believe you would have finished them before that hahahhaa ^^
4. If you want to boil them, you don’t have to thaw them first. But just make sure that your water has boiled properly.
However, if you want fried dumpling, i think it is better if you thaw them for a while, otherwise the skin would crack and the fillings will leak out.
There is another method that i like to use. I would pan fry the mandu with little oil, then after the bottom part of mandu has browned, i would pour some water (be careful as the water may splash) and cover the pan. The mandu would be cooked by the steam from the water.
Hope it helps, and happy cooking!
My kimchi mandu in the process of getting freezed ^^
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All look handsome! : )
Hi Maangchi,
Thanks so much for sharing your cooking techniques online. I never prepared Korean food before learning from your Youtube videos, but for several months now, I prepare many of your recipes, mostly for breakfast. My favorite has to be pajeong, but I love making mandu also and doenjang jigae…well, on and on. Just tried the wangmandu this morning and we have several chilling in the freezer to enjoy later in the week.
Quick story: About 18 years ago my 15 year old son and I were stopped over on a plane flight in Seoul for about 8 hours. We’d never been to Korea before and it was barely dawn, so we, and two friends, walked from the budget hotel where we were staying out into a small, partly residential , partly commercial, neighborhood, looking for a place to find an early breakfast. Everything was closed up and steel shutters pulled down in front of the businesses. There was a shop that had dried fish displayed in a window and as we stood there, a friendly man came up and asked us what we wanted. When we explained, he knocked on the door and an old woman opened the shop for us and prepared the fish in some broth cooked on a gas burner, and served us that with gim and rice and kimchi. It was my first ever Korean food. We left Korea that afternoon, continuing our flight. Over the years I used to think back on that experience and realize that although I’d spent some time cooking western food professionally, and lived in cities like San Francisco and eaten in some very nice places, that breakfast in Seoul was the best breakfast I had ever eaten. Finally, a few months ago, I decided to research Korean food and found you on Youtube. Your recipes have brought a lot of pleasure to me and my family. Below is this morning’s breakfast, if I can make the image work, on a very messy cutting board. Wangmandu, soft rice, gim, pickled garlic and steamed egg.
All the best, Red
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I made these for dinner tonight and they turned out great! I followed your recipe for mandu-pi, but mine turned out a lot smaller than yours. It’s really difficult to roll the dough in a perfect circle, but you make it look so easy! I might buy pre-made mandu-pi next time I make these. Thanks for the great recipe!
Hi my dear maangchi ^^
I want make mandu and freeze for later use
how to use freeze mandu?!
Thank you my dear ^^
This was an amazing dinner last week. We saved some to take for simple lunches at work.
Thank you!
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Yes, it looks amazing! Huge dumplings filled with all delicious stuff means generosity! You made great wangmandu!
hello, maangchi.
how many grams in 1 pound of ground pork? 450g or 500g?
1 pound pork is 453 grams.
hello, sorry for very late reply. thanks for your reply and i had made it before. its so tasty, me and my sis in law love it so much. ^^
I made these yesterday, wrappers too, and they are as good as they look! I did bake the first ones, turned out too dried out and hard. The steamed ones were incredible! Thank you for making it look so easy, it was easy! And such a wonderful smell in the kitchen.♥
Thank you for excellent recipe.
It was so nice eat dumpling for dinner
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