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!
Want to get my monthly letter?
My monthly letter to my readers includes my recipe roundup, funny and touching stories, and photos of what you guys are cooking! It's delivered the first day of every month
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
Hi Maangchi, I would like to make this recipe with glutinous rice flour for a more chewier texture. How much would I need to use and would I still need to add AP flour?
It turned out perfect please, now this is my fav i will keep on making it. Thank u so muchhhhh , firstt timmeee successfully doing something right,, loovee uuu
See full size image
Hi Maangchi! I found your amazing website through Crying in H-Mart, and have really been enjoying cooking some of your recipes, including your custard bread. I publish a newsletter called Good Book/Good Bread, where I recommend a book and then cook a bread or pastry that fits with an aspect of the book. This week’s book was Crying in H-Mart, and I baked these delicious Kkwabaegi. My rolling leaves a lot of room for improvement compared to your beautiful looking ones, but they were so delicious and a lot of fun to make. Thank you for sharing such fantastic recipes-I learned a lot making this and am looking forward to cooking more from your site. If you are interested, the full newsletter is here: https://goodbookgoodbread.substack.com/p/twisted-korean-doughnuts-crying-in?s=w
See full size image
Hi, my name is Leena, from your comment, you said that you baked them. Do you mean you baked them instead of frying, because if you did, I was wondering what temperature you baked them for and for how long. Thank you
I’ve made this twice already and followed the exact ingredients and measurements. The dough came out very sticky that I ended up adding about another cup of flour when I kneaded it. Just wondering what brand of all purpose flour you use, does it make a difference? Nevertheless, the kkwabaegi still came out delicious (but probably not as soft as how you made it). Thanks for the recipe!
I do find that this dough is wetter than most breads. I always use a rice spatula to stir the liquid and the flour together before sticking my hands in. It will definitely stick to your fingers, but if you keep working it and build up the gluten it should come to together. Usually after the first proof step it stops being overly sticky. If you stick your finger on it before the first proof it should stick and maybe some may stick to you, but after it should stick but let go of your finger. I hope this has been helpful!
Thank you, Maangchi for the recipe. I truly enjoyed following your recipes, not only twisted doughnuts, its for also dishes too.
Here is my kkwabaegi that I made for the 1st time.
See full size image
Wow, your 1st try to make kkwabaegi turned out so good! Congratulations!
I used home-ground flour for this and it turned out surprisingly well! Will try with store bought all-purpose flour next time. I missed these donuts after moving to the US from Seoul and had no idea I could make these at home so easily. Thinking of opening up a corner shop haha. My husband loves it as well.
See full size image
Maangchi,
I made this recipe again for the first time in almost a decade. I used to bake a lot but my depression took away that passion and I couldn’t find it for a long time. Yesterday I was able to feel the joy of making a simple.dish by hand, and even added my own twist ^^ to it. Thank you for sharing your recipes, your memories, and your wonderful smile with us no matter what. Each time I make this recipe I think of what it means to you, and how lucky we are for you to share it. This dish reminds me of my year in Korea and all the wonderful foods I got to try there. I’ve already made it again, but as a savory curry bun, and I’m starting to feel the joy of cooking once more. Thank you from the bottom of my heart.
See full size image
Wow. These were easy to make and turned out so delicious!!!!
See full size image
These were so yummy and so much fun to make! Thank you for the recipe, I will definitely be making these again. Going to try out the custard bread next.~
See full size image