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
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
I love this site. I’ve made a dozen batches of kimchi and another half dozen of kimchi jjigae. This is the f9ist time I’ve strayed from napa cabbage kimchi, and this recipe is AWESOME! I made it four days ago, shared it with my 30yo daughter, and she came by today with fresh onions, cucumbers and green beans from her garden and we just made 5 jars of this delicious pickle. Your site is a treasure, and I have yet to find a recipe that was anythig but delightful. Thank you for your talent and hard work.
Look tasty! I will try to cook it definitely!
Absolutely addicting. Decided to make it on the spur. Had daikon, Persian cukes, and sweet Maui onions, but no celery or Serrano or Korean chilis.
I used two home grown Hawaiian chili peppers which was enough to give it a kick.
We really liked the Persian cukes so will add more of that the next time. I normally make Hawaiian style pickled onions which is also very good to have with meals, but this LA recipe give it a different twist which we love.
Also the tip about adding peeled hard boiled eggs to leftover brine is a great idea.
Delicious! I added a little sliced ginger since I like it so much. THE BEST thing to do with the left over brine is to put peeled HARD BOILED EGGS in the brine! They are good after a couple of days but better after a week!
Good idea for left over brine….
I’m overdue on my asian grocery store run, so I had to substitute round radishes instead. But I’m sure it will still be delicious, and the brine smells amazing! I love anything pickled :D
See full size image
Gorgeous!
Thank you for uploading this!! I love this banchan (side dish)!! It’s a delicious spicy pickle that works with so many dishes.
Very Good recipe, I love salty and sweet things to go with my meals. I might have trouble trying to find the chinese radish in my area, but, I wil try my best to find it. I Love your video’s, I look forward to pressing that button when you have a new post♥
I can’t wait to make this recipe! I’m thinking carrots or lotus root would be delicious, too.
Can I use the brine to make korean pickled garlic? Or do you have a recipe for that? Thanks.
It takes months and months to pickle whole garlic cloves. If you want to use garlic, slice it thinly. Usually I’m a garlic person, but I probably wouldn’t use this brine with garlic, because the garlic will overwhelm the celery flavor.
Thanks for letting me know. I guess it’s better to buy it then. Thank you.