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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
This thing is quite funny experience for me as I feel that I may be using a wrong variety of soybeans and nothing will happen to grow like yours Maangchi hahhaha but still I was really stubborn and eager to try out anyway see if there will be something to surprise me one morning… I was starting to be impatient waiting and waiting until 2 or 3 days before I noticed something white came out and had to water every after 3 or 4 hours even set an alarm in the middle of the night and dawn to water it up hahhaha. after 8 days, this was how they looks like :-) I was really happy and it was all worth the wait. was very nutty and crunchy I always have a bite every time I water them ^^_^^ Next time I will use the correct type for sprouting….
See full size image
Hello Maangchi,
I made these last weekend and the flavor was amazing! I put them in my 킴치 찌개 which added an awesome nutty flavor and also made 반찬. These are so much better than store bought and well worth the wait for them.
They grew kinda wild looking going all over the place but tasted 진짜 맛있어요!!!
감사합니다 for an awesome recipe!
J
See full size image
Hi Maangchi. Is there any difference between usual soybean and soybean for sprouting? Can I use usual soybean instead of soybean for sprouting because it is difficult to find it.
Hi Maangchi, First of all, thanks so much for this site – you can really tell it’s a labor of love! I had a basic knowledge of Korean cooking but you’ve inspired me to try even more dishes. :)
I had three questions… first, do you know if the soybeans for sprouting are non-GMO? Second, do you know where I can find a planter like yours? Or would a small plastic colander work? (Although I guess since they need to be encouraged to grow straight down, maybe not?) Third, does the holding container need to be glass, or does it not matter? Thanks in advance for your help – I’m super excited to try this!!
Im on day 3 of the growing, I just cooked some really quick to make a dish, boiled them the same ammount of time I do for store bought. The yellow beans at the top are much more crunchy and dont seem to cook as fast? Did I do something wrong when growing? Did I leave them growing too long?
It sounds like your kongnamul growing went well. Congratulations!
Homegrown kongnamul is much more delicious and nutty than store bought kongnamul. Cook it longer until it reaches your desired taste if you want.
Great thankyou, yes I have to boil these for 15+ minutes and store bought for only 2-3 Ive noticed.
Hi Maangchi
tks so much! I have been hunting for ways to do this for more than a year already – and trying all sorts of buckets,. but you make it look so simple. Can;t wait to try it. I have got my beans all ready!
good luck! You will have so much fun when you see how fast they grow.
Hi Wan,
Where to buy soybean for sprouting in Singapore?
I am trying this with mung beans. I want to make sookjoo namul. I wanted to know if I should peal the beans after soaking them or should I leave them until they have sprouted?
no you don’t need to peel the skins from soybeans or mungbeans when you sprout them.
hi maangchi, my kongnamul turned green! is it just a matter of light seeping in? will they taste the same? I am going to try another batch.
yes, I think the beans were exposed to the light. They need to be in darkness. They will taste all right.
maangchi! help! I made more batches of kongnamul and they started to rot. there was an odd smell with my first batch, but it was very mild. now I grew two more batches and the smell was very strong. the second two bunches went bad.
This is awesome Maangchi !! i think i might do this for our little project with Nick .. i think it’ll be fun . Plus we get to cook and eat the result ! Thanks for showing us how to grow them :)
Olivia, yes, this is for hardcore Korean cooks like you and some of my other readers. I’m sure you are excited about growing your soybean sprouts! They taste better than store sold soybean sprouts. Let me know how yours turns out!
Hi Maangchi ,
On sunday i started making this .. they’re growing really good , today is day 4 , when i opened them this morning to water , i smelt something from there , is it supposed to be like this ? It’s a very light smell , sour smell .. everything looks good though , top to bottom .
It sound like your kongnamul are growing well. The smell is usual. It smells because you can’t water it all the time. I think it’s time for you to harvest them. I can’t wait to see the photo. : )
Yes , i woke up and immediately checking my kongnamul , like you said it’s time to harvest them , they do have long legs LOL . I washed and put them in the plastic bag , then i shared the home grown kongnamul with a korean friend , and she shared her home made gochujang that she brought from Korea !! Food just brings people together !!! :D
Thank you again for showing us how to grow them !!
Thank you for posting this. I remember my father growing his own when I was a child using a bucket with holes, but I didn’t pay attention. Now I live in a small town where I have to drive 3 hours to get to a Korean market, so I can only buy 1 bag of kongnamul since it won’t keep for long in the fridge. Now I can grow my own & my daughters will love this project. Thanks Maangchi!
That’s awesome! Growing kongnamul will bring back a lot of good memories! Actually I have a bucket with holes to grow a large quantity of kongnamul, too! : ) But for the video, I used just 1 cup of dried kongnamulkong (dried soybeans for sprouting). Good luck with you and your daughters’ kongnamul project!
Indeed – interesting post… awesome ideea to try! Now – what I want to know if there can be used some other types of beans… if the “soybean for sprouting” connot be found!!! There are parts of the world where it can be more than difficult to find out soybean for sprouting or it’s not something usual to find in markets… but if I’m looking at your shared ideea…maybe you can give us an answer… so It can be replaced with some other types of beans?! Anyway – excellent post!
Wow!!! That is so awesome. This is a perfect project to share with my kids. I never new you could grow them like that. Thank you Maangchi :)
What an incredibly timely post!! I’ve been trying to sprout my own soybeans ever since I discovered that my local market only carries sprouts grown from GMO seeds. (Yes, I know they’re supposed to be safe but I’d feel better waiting for the results of more independent and long term testing.)
Thank you so much for your very clear directions. The first couple of times I tried, I used the wrong variety of soybeans not realizing that some are better than others for sprouting. I then purchased soybeans for sprouting from Sprout People, where I purchase my other sprouting seeds, but I could only get 1/4″ tail. Their directions are very different from yours. They recommend only soaking for 2-12 hours initially and only rinsing 2-3 times a day there after but then they like their soybean sprouts with a short tail. I can’t wait to give your directions a try. I’ve really missed eating your kongnamulguk (spicy vegetarian recipe) and have been wanting to add soybean sprouts to my stir-fries.
Does your bag happen to specify which variety of soybean it is other just “soybean for sprouting”? I’ve read that the best sprouting varieties are Chief, Ebony, Illini, Lincoln, Richland, Peking, Cayuga and Otoot. If your bag specifies the variety, I thought I’d write to Sprout People to see if they use the same one though hopefully, I’ll have good luck with any of the sprouting varieties if I follow your directions.
Thanks again for the great directions. I’ll let you know how mine come out. I’m going to go look for a good bowl to use today. Do you think a colander or Easy Sprout work or are larger holes needed in the bottom like yours?
“I’ve read that the best sprouting varieties are Chief, Ebony, Illini, Lincoln, Richland, Peking, Cayuga and Otoot.” haha I don’t know anything about these strains. It sounds like you know a lot about beans and sprouting. What I do is go to a Korean grocery store and get the beans: kongnamulkong (soybeans for sprouting).
I love kongnamul. It’s so versatile and healthy. Excellent lesson! You make it look so easy.
Such an interesting post! Thank you so much! I’m all ready to give it a go :) Just a question, how would you keep the sprouts? I cook just for one (me!) and I wonder what can I do with so many sprouts, and how long will they last fresh…
Put them in a plastic bag and store them in the fridge up to 1 week.