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
Simple lunch and it’s soo good ❤️
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Yes, it looks so good! Not greasy but crunchy and fluffy!
Hi Maangchi
Thanks for the kimchi pancake recipe! So easy to put together and taste awesome!
Jane Lee
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Yummy!
I did it ! With homemade kimchi. But not that old… I sadly don’t have a lot of room to store it for a long time.
It was delicious though.
Thank you Maangchi <3
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It looks perfect with the makgeolli! : )
Oh wow ! I even get a comment from Maangchi.
Today’s one of my best days ever ! Wheeeeeee o//
Maybe it’s a sign that one day, I’ll be lucky enough to try 김치전 in Korea.
Ooooohhhh. These were a hit! We tried a few types all on the same night. The dipping sauce is especially yummy with these. Thank you again!
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does rice flour work just as well?
also what about self raising flour? as i have self raising flour in the house and my local supermarket only has rice flour left due to the pandemic and everyone is staying at home and baking / cooking lmao so i cant find all purpose flour! :)
No answer, eh? I love your user name. It made me chuckle. Did you try the self-rising flour? I am VERY curious. The main ingredients in self-rising flour are all-purpose flour, salt, baking powder and baking soda (sodium bicarbonate). Those alkaline substances in the baking powder and soda would react violently with the lactic acid present in well-fermented kimchi (LOTS of bubbles but… also, the by-product of that chemical reaction is a form of salt). Sounds like it would make a very fluffy pancake! Please do attempt it and get back to me… if you aren’t too lit :)
I have been making these kimchi pancakes and veggie pancakes for my family for months now. My family ask for them regularly. My only concern about making them so much was the oil…they are basically fried. We try to limit oil in our diet, and we are vegetarians, very health-conscious. So I am always modifying recipes, trying out ways to make them just a little healthier.
Yesterday I decided to try baking kimchi and veggie pancakes. I thought they would probably be ok..edible, but not crunchy like they are when fried.
Well, I was totally shocked! They came out of the oven crunchy, and tasted pretty much the same as when fried in the skillet.
This is how we will make them from now on, and I think they may become an almost daily food for us, since we don’t need to worry about the oil.
I baked them at 400 degrees on a cookie sheet lined with parchment paper. I made them into 6” diameter pancakes. So individual size. I don’t know how long I baked them. It was probably nearly an hour.
We add eggs to this. It adds a softer more custard texture. Very tasty
I made this today and it was so good! My wife and I are very and surprisingly this tasted downright cheesey. Idk what made it taste like fried cheese or if it’s just because we haven’t ate cheese in years but it was delicious!
Made with homemade kimchi…..so yummy. Thank you Maangchi!!!
Made with homemade kimchi, served with homemade makgeolli. All the effort was so rewarding, thanks so much!
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Makgeoll and kimchijeon made with your homemade kimchi! It’s such a great combination!
This was SO good! Now that I found a recipe in English that was super easy to follow, I will be making this often! Also it only requires a few ingredients which made it even better!
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OMG! It looks very tasty! I have some fermented kimchi in the fridge, so I will make it soon!
I made mine with the last of the Napa cabbage kimchi I had; making room for the new Bok-Choy kimchi! Was really good! Thanks for sharing.
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Delicious!
Made it three hours ago, and it was SO GOOD~!! Thank you, Maangchi~ :D
Is old kimchi(a minimum of 6 months) worth making kimchi jeon? Also, how to deal with really old kimchi?
Yes, 6 month old sour kimchi is a good candidate for kimchijeon making! : )
I make chige with my really old kimchi! Perfect for soups or stews!
can i use rice flour instead?
I used gluten free flour and it turned out great. It may not brown as much just because rice flour doesn’t brown as much as wheat flour, but it should still work! It’s more of a glue than anything.
I made this today and oh my god this is so good! I don’t know how I lived without kimchijeon in my life! Thank you for your amazing recipes!