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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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My 7th grade daughter and her friends have been interested in Korean culture this year and volunteered to run the Korean booth at her school’s International Fair since the family who normally ran the Korea booth couldn’t do it this year. Every booth representing a country features food. None of the girls are ethnic Korean but I cook as a hobby so I wanted to find a recipe that was approachable to 7th graders cooking (with supervision) but could be cooked the day before and brought to the school. I had never cooked a Korean dish before, but a Korean-American friend recommended this website and I saw this stew. Upon watching the video and listening about how your grandmother served this to you, I knew I had a possibility since I wanted a comfort food recipe that you would find in someone’s home.
I went shopping for ingredients at the local international market store and had the girls cook a meal two weeks before the event so that they could get the hang of cooking before serving it to others. Once they tasted it, they went back for seconds and thirds! So we had the girls cook it again the night before the fair, expanding the recipe by a factor of 10 (about 14 quarts of stew). And sure enough, it was a big hit at the International Fair, even with the ethnic Koreans who tasted it. We paired it with a kimchi rice that we modified for a rice cooker instead of a cooktop and that went well too. And it was all gone at the end of the fair.
Thank you for a wonderful dish! The girls learned so much! We will make this again for ourselves.
Delicious. Thank you for sharing this wonderful recipe.
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Maangchi, what size is your yellow Le Creuset pot?
I just had to try this recipe when I saw it. It is quickly becoming one of my favorite winter comfort foods! Thank for sharing your recipe.
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Hi Maangchi :)
I saw this video and it looked amazing and I really wanted to make it! Unfortunately I had no kimchi, or soy beans, or meat in the fridge! But I was also too lazy to go out and buy it as it is quite far to go to get kimchifrom where I live. I remembered you had emergency kimchi recipe and luckily I had cabbages left in the fridge so I made your delicious emergency kimchi for the soup! Hahaha. Then I replaced. The soy beans with a tin of cannellini beans..I figured they are both white so why not..and just as luck would have it, I remembered I had pork sausages in the freezer from the week before! So I was able to make your delicious soup! It’s a bit different but it was super yummy and my husband ate so much rice with the soup slurping it all up to the very last drop. Thank you for another great cosy recipe!