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
This is my second time making 깻잎김치. Enjoyed the taste and didn’t take long for it to disappear. :)
See full size image
Wow it looks like my kkaennip-kimchi! : )
Hi Manngchi,
I had a question, how long can you put it in the refrigerator? Thank you:)
Hi Maangchi,
I have to tell you what happened last week! I guess I wasn’t concentrating at the Asian grocer last week, because I bought wild betel leaves (la lop in Vietnamese) instead of perilla leaves. I only realised when I got home, so decided to go head with the kimchi anyway. It is DELICIOUS! Obviously not like perilla kimchi at all, but delicious nonetheless. We have been enjoying it not just as a side dish, but also to wrap up small morsels of cooked meat. Mmm… SO GOOD. If ever you see wild betel leaves, I thoroughly recommend it!
Hi Vibey,
“We have been enjoying it not just as a side dish, but also to wrap up small morsels of cooked meat.”
And that’s exactly the right use, even for the raw leaves!
Thank you for the hint, I will look for those to make gochunip-muchim!
Btw: ssukgat is available in Vietnamese shops, too.
Bye, Sanne.
You can buy the seeds to grow Perilla leaves in almost any Korean supermarket for about 3 dollars, just ask for Kkaennip leaf seed because many Koreans do not know them as Perilla leaves. They are the easiest thing you will ever grow. Soon, I will plant my winter supply in two gallon pots, about 2 or 3 of them and grow them indoors or under porches in summer or winter, so the frost cannot get them. They grow very well in pots, if you can get them enough sun… They do not do well in full sun if you live where it gets very hot in summer, like the place I live. Mine grow the best when they are in a shaded, cooler area under a tree but get a lot of sun too. They love water, as long as it is in well draining soil and if you will remove the lower leaves so the plant can get taller and pinch the new sprouting leaves between two adult leaves, it will grow more leaves and bigger leaves too. First you want the plant to get about 2 to 3 feet tall, then you want it to get really bushy and thick. They love rich soil too. If you have rich soil that is well fertilized either organically or otherwise and the soil stays moist, you will have pick leaves at least once a week from every plant. GoodLuck!
Hey, glad to see some advice for encouraging the perilla plant to grow larger! I grew it for the first time last year. This year I got a wonderful surprise as last year’s plant reseeded itself – now I have five or ten plants growing in my garden, and I didn’t have to plant them! I live in southwest Missouri, USA – garden zone 6.
Hello! Maangchi. I made your perilla pickles two times. The pickles are always delicious:)) This time I wondered how I can cook and eat small perilla leaves. Because when I buy perilla leaves, they are with stems. So the sizes are different. I don’t want to waste of them. Do you have any suggestion for me? Thank you, 잘 부탁합니다.
If the stems are soft enough to eat, blanch them with the leaves and stir fry them with garlic, onions, and soy sauce. If the leaves are large, they will be too tough to eat, so pick the leaves and make kimchi or pickles with them.
I didn’t know we can eat perilla leaves’ stems. Next time, if the stems are soft, I will try the stir- fry. Maangchi, thank you for your reply:))
I made kkaenip kimchi with leftover kimchi paste. It was delicious but in 2 weeks time I found fuzzy mold! I had to throw away. What happened? Why did it get moldy?
I kept it in airtight glass container in fridge.!
oh, it sometimes happens. To prevent it, you can make it more salty and keep it in the fridge. Or a few days later it’s made, pour out the juice into a pot and boil it again. Then cool down the juice and put it back to the container. Press the top down with a spoon so that the kkaennip will be submerged in the juice.
I am a fan of Korean dishes. Especially Kimchi and Sam Guip Sal. I live in Ortigas, Philippines. I just like to know if there any Korean grocery sell Perilla Leaves in Ortigas.. I like to try making Kkaenip-kimchi.
This is a list of Korean grocery stores in Philippines. I’m not sure you can find perilla leaves in Philippines though. https://www.maangchi.com/shopping/philippines
Hi Maangchi, I am keen to try this recipe, however before I start, I was wondering, once I have made this perilla leaf Kim chi, how long will it keep in the fridge before going bad? Thank you for your time, :)
I’m going to try making the kkaennip kimchi today! Yesterday I bought perilla for the first time :) it’s only available seasonally at the Korean market I like to shop in. The owner gave me a discount because some of the leaves had darkened–are those okay to use (just not pretty) or are they not usable? Thanks, Maangchi!
“some of the leaves had darkened–are those okay to use..” Perilla leaves are easily going bad. It has to be used soon after picking. I wouldn’t use the leaves with dark spots.
I made kkaennip this afternoon and ate them tonight with beef bulgogi , and rice , it was really delicious , Maangchi ! Yummy , easy and super quick to make !! Thanks :)
yes, your fresh kkaennip kimchi looks so delicious! https://www.maangchi.com/photo/kkaennip-kimchi-perilla-leaves-kimchi
The perilla leaf pickles are so delicious! I made little bundles of the pickled leaves stuffed with rice and tofu for my lunch box. Thank you, Maangchi.
yeah it’s very flavorful. While I’m writing this, my mouth waters! ; )