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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Yum yum yum! I’m growing Perilla plants in my window sill so now I have a LOT of them. This recipe was so easy and sooooo good. I’m definitely making this again.
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Amazon has these seeds.. Looks really scrumptious..
I batter and fry poke leaves.. Until now I never thought to fill them.. Thanks so much for the recipe.. Can’t wait to try it..
I have unlimited green perilla but have trouble raising enough of the red I treat them both the same.. Any suggestions.?
So happy
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You took that recipe to task . Those look so delicious . I love how you have then resting on the tray all lined up.
Maangchi-nim, can I use sweet potato starch in case my kitchen is no longer available flour? Thank you❤️
First time making this but my friend who has been to Korea and eaten kkaennip-jeon there said it was just as good. Very easy to make and so delicious!
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Wow it looks amazing! Happy to hear you and your friend enjoyed them!
I bought perilla leaves seeds on eBay. Received 100 seeds for less than $3.
I believe 90% sprouted because I have loads of perilla leaves. Great recipe. Will also make your kimchi.
These are awesome! My boyfriend and I decided to have a “jeon party” just for fun, and fried up lots of different kinds of pancakes to serve with beer. I made these for the first time and they were great! The contrast between the crispy leaf and the juicy meet filling is delicious and we hadn’t had anything like it before. Thank you Maangchi!!!
“crispy leaf and the juicy meet filling is delicious and we hadn’t had anything like it before”
You got it exactly right! That’s the unique taste of kkaennip-jeon! Jeon and beer sounds like a great party! : )
Hi Maangchi ssi.. I have been making kkaennip-jeon a few times already.. however, i am making the vegetarion version.. so instead of meat, i am using tofu (squeeze out the water), chopped carrots, spring onion, and onion.. they are really easy to make and are loved by youngs and olds in my family.. ^^
I would like to grow the kkaennip in my garden, but i don’t know where to get the seeds here in Indonesia..
I would probably have to ask my husband to buy the seeds from Korea some day
Thanks again for the great recipe.. i will make a trial using meat as per your recipe
Thank you for sharing your tofu filling idea! I hope my vegetarian readers see these tips!
Getting the seeds from Korea is a good idea. They sell them everywhere there, but you can also ask the Korean grocery store in your area if you can buy seeds.
Happy cooking!
If there is no Korean shop nearby, Perilla is also called Shiso in Japanese. I find it as Shiso here in Norway, though it’s usually a type with red color in the leaves, not as bright green.
The color isn’t an issue – there’s so-called “Autumn leave Perilla” available in Korea.
But Japanes Shiso tastes different: more pungent and less anise.
Bye, Sanne.