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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
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
We 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
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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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
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Thank you for all the delicious recipes… I have used a few of them and they are all so yummy! Made kkotgetang recently using flower crabs and they turn out so good :)
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Hello Maangchi I want to try this soup it’s look appetizing just want to ask if any substitution for
(doenjang)
I hope you notice my quistion/comment Manngchi.
God’s speed and thank you!
Try using tahina and tamarind to get the consistency and tangy taste, that’s what i did. It tastes pretty good.
I made my first 꽃게탕 today!!!!!!!!! its so good. I used dungeness crab instead of the
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Hi Maangchi, how are you? It’s been a while. I love this recipe and I will make it for Bok. Question, how many quarts is your Le Creuset Dutch oven on this video? I’m going to buy one as it’s a perfect size for your recipes and for our family. Miss you… still hope someday I will meet you… – Joyce
I made this tonight as my first soup dish to try and it’s excellent! I used Snow Crab, which is very hard shelled so I boiled and de-shelled it prior to starting. It’s too bad my local Asian market didn’t have Flower Crab. They seem to have everything else though. I added some leftover Enoki mushroom and some shrimp for personal taste. The doenjang is most definitely the important part, the taste is very distinct. Dried anchovies are a little out of my price range due to where I live, but I substituted “anchovy and kelp soup base” (Sempio brand) that I’ve been using regularly instead.
I made bok choy with doenjang, a few leftover fish cakes, and rice as side dishes.Thank you for this wonderful recipe! Oh, and thanks to this new interest in Korean cooking my rabbit has fallen in love with napa cabbage. (And bok choy) He goes wild for it! I have to buy one for me and one for him all the time ;)
That’s right! Doenjang is very important ingredient to make this stew taste better. Thank you for your cute story. I can imagine your rabbit nibbling napa cabbage! : )
Hi Maangchi,
I’ve been following you for quite a while now and love your recipe videos and your wonderful book. I’ve been making kimchi, kkakdugi, pancakes, you name it, and love your food.
Today I found live blue crabs at the Asian market and decided to give your kkotgetang a try. They didn’t have some of the ingredients so I “punted” and made some substitutions while preserving the spirit of what you wrote. I used kkakdugi in place of fresh radish (they didn’t have any at the store) and yu choi sum and red cabbage in the place of the other veg you called for.
The biggest difference is that I par-cooked the crabs, saved and strained the broth and removed the shell and gills and cut-up the crabs before completing the recipe. It came out delicious and rich with the earthiness of the doenjang and spiciness of the gochujang. Some last minute gochugaru took the whole thing over the top.
Your work is so appreciated. I am always cooking something from your book and always repeating my favorites.
Thank you for everything you do,
Steve
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Hi Steve,
I can tell you are such a great cook and you can make many delicious Korean dishes! Simple but delicious meal with rice!
Now I was finally able to make it. And as I thought it tasted great, even with the Blue Crabs. I served it with glazed carrots. The sweetness of the carrots complemented well with this meal.
Thank you for sharing it with us
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It looks fantastic! Glazed carrot looks great, too!
Hello Maangchi
This is a delicious looking recipe that I hope that I will be able to make soon. The only problem is that I can not find all the right ingredients. For example, all I can finde here are blue crabs. Can I use them, even though they are harder than the Korean crabs?
Greetings from Germany
Yes, use blue crabs but crush the shells before adding to the boiling stew so that it helps you eat the meat without damaging your teeth. Good luck!