Advertisement
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
-
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
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
Advertisement
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
-
Fish cake noodle soup
Jan 21st
-
Broccoli with tofu
Jan 10th
-
Crunchy nut candy
Dec 29th
-
Rice syrup
Dec 16th
Advertisement
Convert your ingredient units
Advertisement
I feel so encouraged every time I watch one of your videos. Making things like this used to really intimidate me, but now I feel like I can try any of them! Thank you for helping get through quarantine with joy and yummy treats along the way. These are a new favorite.
See full size image
I remember making these babies I really laughed as I looked at the picture I took because they seemed weird to me. I mean the shape is not the same as yours Maangchi hahha. But they were very delicious, soft and fluffy. I ate everything the next day actually for breakfast, lunch and dinner… It was soooooooo good I ate together with stir fried pork and veggies^^_^^
See full size image
You make my days in Corona time amazing here in Belgium. I am a choreographer, having my compagny and people. I need to stay creativ but also rest from touring non stop. I am now every day in the house with my partner and 14year oldson and neednto be creativ..i love cooking. So, obsessiv with making fermentated foods, into sourdough making, into Kimchi, and into losst of your dishes!
A simple question, i see your kitchentool saying 1 cup, or half a cup.. what are the grams of your cup, and liquid milliliters?
For the rest, everyhing fine…thanknyou and keep going please. You areba very beautiful, funny, intelligent woman..and you make dark days bright.
Thank you. Ann
Hi Maangchi!
I’ve been a fan of your recipes for awhile and just happened upon this one. I was so surprised to see that you used to live in Columbia, Missouri! I currently teach English to a lot of the Korean expats that are in Columbia, MO now. What a small world! I’ll be sure to let them know about your recipes too. :)
Oh reading you comment makes me miss Columbia Missouri now! I miss the downtown coffee shop, Korean grocery store, and farmer’s market and of course Dillard’s department store. : ) Most of my old friends don’t live there anymore, but I’d like to visit again someday.
Hi Maangchi!
I made it!!
See full size image
Oh my, it looks amazing! You made perfect kkot-ppang and the flowers in the background match! Clap clap!
Hello Maangchi!
I’ve just finished making my 1st batch of kkotpang but mine look a bit more brown and saggy compared to yours. What do you think I did wrong? I used all purpose flour(not bleached). Should I have used s different flour?
And it’s also a bit harder to pull apart and not as soft as I remember from my childhood. Its a bit more like bread for some reason
i’m about to make my first batch, but what i’ve experienced with dough is that the more you knead, the squishier, more mochi, more chewy it gets. if you just want it to be bready, don’t knead a lot. but the more you knead, it gets a little more difficult to work with b/c it wants to stay together. please correct me if i’m wrong!
Hello Maangchi, thank you so much for this easy-to-follow recipe and video. I followed all your steps exactly and my first attempt at making kkotppang was a success! They not only looked nice and fluffy, but my mom even complimented me by saying the banjook (dough?) was well done. She said the kkotppang reminded her of some anko ppang she made for my sister and me when we were very young. I don’t remember it, but I’m glad that your kkotppang brought back some good memories for my mom. Thank you so much. Now that I’ve got the kkotppang down, I’m going to try making it again next time with some kind of savory or sweet stuffing.
See full size image
Oh, congratulations!
I’m editing my video for buchu-japchae at the moment, so you will have something to enjoy your kkotppang with.
“She said the kkotppang reminded her of some anko ppang she made for my sister and me when we were very young.”
You can show her my jjinppang recipe video! https://www.maangchi.com/recipe/jjinppang
Hi Maangchi, instead of steaming the buns, can I bake it in the oven? Is it going to turn out weird if I bake it? Thank you! :)
Hi hwvanessa, I think that if you bake instead of steam the buns, they will result in a different texture. Instead of being fluffy and bouncy/chewy, they will probably be more like rolls. It’s hard to explain, but I buy siopao buns from my local Filipino bakery and they sell both steamed and baked buns; the buns are made the same way and the only difference is that some are steamed while others are baked. They are definitely different in texture, and my family and I prefer the steamed buns. Hope this helps~