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!
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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
It is called “LA Galbi,” because this is the way our very large Mexican and Japanese communities cut and serves short ribs here in Los Angeles. I have had short ribs cut this way since I was a child and I am now in my 60s.
Hello from Toronto! Is the cooking wine sweet? Will that plus the honey be overwhelming? I am making this tomorrow afternoon and I hope to get a response in time. Thank you so much. Love your channel and blog!
Hi Maangchi!
I love trying out your recipes! So delicious. I’ve recently introduced my boyfriend to Korean food. We just marinated the meat and are excited to eat it later today! :)
Hi Maangchi,
I love your blog! I am Korean American mom of 2 but I have only recently started cooking Korean food. I brings me back great memories of my mom’s food. My kids love Korean food and I’m sure I’m creating great memories for my kids! Thank you so much for the love you put into all your recipes.
My question is about this LA style kalbi compared with the other kalbi recipe on this site that uses a dry rub along the the length of the strips of meat. Is it possible to use the marinade in this recipe with the cut used in the other recipe? I’m not sure I will be able to find the LA style cut at my butchers.Thanks so much!
Hi Maangchi,
I am from Brazil and Asian Pears are expansive and seasonal.
Is it possible to exchange the pears for pineapple?
Thanks
Yes, sure, you can use pineapple.
Thanks for your reply, but pineapple did not worked… the meat got too softened.
Oh, you made it already! Yes, I forgot to mention, you shouldn’t marinate for a long time like you would with pear, otherwise the meat will lose all texture. Some people also use kiwi to tenderize the meat, but if you marinate longer than an hour the meat will lose some texture. If you use pineapple or kimi, marinate from 30 min to an hour.
Anyway, thanks for your fast reply!
I also read that some people used 7-up to tenderize…. I will stick to any pear available on the market like williams.
On the other hand, your kimchi recipe worked very well!
Thanks from Brazil!
Hi Maanchi!
Thanks for the recipes! I just wanted to know if I could use the same marinade for chicken as well?
Sure, it’s a good idea!
I made these ribs (using the thinnest beef ribs I found) last weekend with my bestie (along with some pan-fried beef slices and Jjajangmyeon) and had a fun Korean BBQ girls night-in.
They came out great. I don’t have a grill so I baked them.
I baked them in a lightly oiled, foil-lined shallow pan. I covered the ribs with some of the leftover marinade (about half a cup) and baked them covered with foil for 30 mins at 400 degrees. I then broiled them on low for 10-12mins each side to get that grill colour.
See full size image
Your galbi looks great! I also use my oven sometimes, especially when I make a lot. I use a large baking pan and my oven broiler.
This style of short ribs is called “flanken cut.” It has nothing to do with L.A. The Chinese use these in many dishes. They cut pork spare ribs the same way.
A quick google search will tell you that this specific dish is actually referred to as LA Galbi by Koreans. Regardless of whether or not it has to do with LA, you will see this dish name come up in Korean restaurants.
I like the way you made the Galbi.
When going on long road trips where Korean food may be scarce, I tend to crave it even more. I get tired of the random pit stops, stopping by the nearest McDonald’s, or waiting and waiting to find a decent place to eat. I prefer packing my own food. On my recent 1,800 mile road trip, I took a burner and ice boxes packed with food. My favorite moment was when grilling galbi! Grilled galbi along with kimchi jjigae so hit the spot. I have many memories of childhood road trips. I was never fond of road trips as a child and was often dragged. But my favorite part about it was always the food. Galbi and kimchi jjigae were a couple of the delicious items that we were never without on road trips. And it had a lot of influence on what I decided to bring along for my last road trip. http://www.behgopa.com/2016/05/my-road-trip-to-utah-and-things-i-ate.html
I see a few people have chimed in and let you know this cut is called “flanken” style ribs sometimes. It’s a reasonably common cut in Jewish cooking, often braised.
Hi Maangchi,
How would you recommend cooking Galbi in the oven?
Thanks!
Hi Maangchi,
Thank you for your recipes. I love them. Although i tried this LA galbi a few time, every time i grill it on a indoor bbq it gets burn very fast becauee if the sauce. What can i do about that???