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
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
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Hi Maangchi…our Galbi is marinating will make it tomorrow! My wife and I live in Manila we love watching your videos….so far we are just getting started but last weekend made your delicious rolls! Keep the recipes coming!
Hi Maangchi,
I am a fan of Korean food and I just wanted to say that this recipe was so good. I tried it last night and the taste is comparable to some Korean restaurant here in San Diego! I usually go to Korean market and get the marinated meat but no more!! Your recipe is so much better. It is so worth it. Thank you Maangchi! I can eat this everyday but I will try your bulgogi next time since short rib meat is so fatty; not good for people like me who’s trying to lose weight ;). Take care!
Dee
Yaho! : )
It sounds like your galbi was a big hit last night! It makes me so happy! Good luck with your Korean cooking!
This recipe has similar ingredients to your bulgogi recipe. The only difference is your using honey vs brown sugar and rice syrup. Why is that? And is the taste can I use thr brown sugar and rice syrup?
You could use either honey, brown sugar, white sugar, or rice syrup. Rice syrup will make it shiny though.
Hi Maangchi!
I told my mom about this recipe and she was impressed how authentic it sounded. She told me that if pears were too expensive, to buy pear extract instead. Have you ever heard of anyone doing this? Do you know how much extract to put in, instead of a pear?
Thanks!!
Hi Unni,
My previous post got deleted from loss of internet connection. I tried to make this for the first time today, however, the medium onion I used mustve been too big for the recipe…my marination sauce became…smokey?? 매콤-칼칼. Kids will be eating this and I plan to grill them Saturday (in two days) so that the beef is nicely marinated…is there a way to save my marinated beef? Its currently sitting in the refrigerator…any suggestions will be greatly appreciated!
Don’t worry. When you cook, it won’t be spicy at all.
Ohhhhhh thank goodness!!! 고맙습니다~~~~
I always come to Maagchi’s for recipes whenever I get hungry for 한식. I just moved to Brisbane and there just happens to be a Korean Grocer around the corner from my apartment. I haven’t had galbi for a while. Will definitely give this recipe a go.
I think your Theory number 2 is correct for the origins of ‘LA Galbi.’ I’ve seen it labeled in shops both back in the States and in Korea, as 나성 갈비. 나성, of course is Los Angeles, where the first syllable, 나 or Na, is the Koreanization of LA.
Just my two cents worth of amateur linguistics.
Hi Maangchi, I ask how is called bbq grill you use to cook the galbi, I liked how it is called in English or Korean, thank you very much, I search through the super market
I don’t know what it’s called. It’s a kind of grill. My friend gave it to me when I filmed this video. I found a similar grill at a Japanese grocery store recently. Check out any Asian grocery store in your area.
Sooooo excited to try this recipe out this Friday for a gathering! I have been hounding my mom for ages for recipe but you know how it is…little bit of that or dash of this!!!! Ahhhhhhh, I love your site! I love your recipes! I just wanted to say :) I will let you know how it turns out!
I think it is so helpful that you give the korean and american names or descriptions of all of your recipes. Growing up I didn’t necessarily ask my mom what they were called but I remember loving it. However as I got older I did ask my mom what they were called and I now cook some of these great heartwarming foods for my kids. I love this site because I can give my kids the yummy memories that I have of growing up. And the other thing is that I can feed my family healthier because as I have learned most of the american foods that are beloved are not necessarily good for your waistline. Every Korean recipe that I remember from growing up always had vegetables of some sort cooked in with it. Thank you again for this site. And I don’t know what I would have done if I hadn’t found this.
I’m glad my website helps you find not only recipes but also some information about the names of the dishes and ingredients in Korean!
“Every Korean recipe that I remember from growing up always had vegetables of some sort cooked in with it.” that’s right. Korean diet is always focused on vegetables.
Happy cooking!
Hello Maangchi. Very interesting..I have lived in LA my entire life (since the late 1970’s, near the wave of Korean immigration), and “LA Galbi” is the only type of galbi I have known. I have never had the traditional galbi (consumed in Korea). I made galbi today at work (diverse group). Everyone gets so excited whenever I make galbi. It is finger-lickin’ good!
This dish is always such a hit at any gathering. I remember when I was a kid, Korean BBQ was not well known as it is today. And every time we made this, people would be amazed with the delicious taste. Our neighbors used to follow the smell to our house and ask for the recipe.
Here is the galbi I made today that I enjoyed with my coworkers. http://behgopa.blogspot.com/2013/03/galbi-love.html
I check out your blog. The galbi you made looks super tasty! “Galbi brings people together and make them happy” It’s time for you to teach how to make galbi! : )
Maangchi, this is such a good recipe! I want to try some of your others, but I’ve made this one 3 weekends in a row! Thank you so much for your site!
I’m glad you have been enjoying this recipe! Happy cooking!
I didn’t read all the comments above, but I may have a lead for you on the origin of the LA galbi cut. It has something to do with a restaurant called the Tiger Room which was located in the heart of Koreatown, on 8th Street. Let me know if you’re still interested. I haven’t tried this recipe, but I’m sure if it’s like all the other recipes I’ve tried, it’s delicious. Love your site!
I looove Galbi, and I only ate Korean food here in North California, and I must say I only saw this type of bbq ribs around here, I had no idea there is another type of Galbi than this, LA Galbi. Even the Korean food markets have the ribs cut like this. I bought some and plan on making it tomorrow. Yesterday I made Japchae and Gamja Jorim after your recipes, and it was awesome. Only the potato side dish was not as sweet as at our favorite Korean restaurant here. Do you think they put way more sugar in them? Or it matters the potato type? What are the best potatoes for Gamja Jorim?
Thanks for the wonderful recipes and videos, I adore you!
Hugs!
Hi Maangchi,
How thin should the ribs be? Is there a traditional thickness or is it personal preference? If the later, how thin would you recommend?
Hi Maangchi! i ‘ve been in Oslo for summer holiday and bought some ingredients there in Asian market and my sister sent me Korean’s steking pan fr Vietnam. But i live in Møre og Romsdal, it ‘s about 8 hours drive car from Oslo. But my brother’ s famile live in Oslo and he can send it to me by buss.
For dinner today i will make LA galbi and fork ribbe serve with kimchi to my Norwegian husband familie. Hope they will enjoin it! Thank you so much!