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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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I am making this for my family for the first time tonight! LOVE the video, as it’s so easy to follow along! I am not close with my mother (who is korean) ….. so it is so so so WONDERFUL to be able to learn korean cooking from you!! Thank you!
Can this marinate overnight? Or will it be too spicy? Thank you!
Yes, you can marinate it overnight.
I absolutely love this marinade and this flavour! Is this used for anything else in Korean cuisine like pork, beef, fish etc? I want to explore how it can be used!
My husband was so surprised when I fixed the Spicy Korean Chiken. He thought we were having plain old BBQ chicken. We both loved the flavor and juiciness!!!!
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It looks amazing! I can almost smell the smoky yummy chicken! Congratulations!
We made this tonight! I used boneless skinless chicken thighs. I reserved some of the marinade to use as additional sauce after (so it wouldn’t get chicken-y), and it was delicious on anything we put it on. We also made your quick bulgogi recipe, and shredded zucchini pancakes. I wish I had remembered to take a picture before everyone dug in. I love making Korean food at home, even though it’s sometimes challenging with a soy allergy in the house. Thank you for making Korean food so accessible. ;)
Making this and 오이소박이 김치 for my birthday tomorrow! I can’t wait! Thanks for the great recipe as usual <3
This is the most amazing BBQ recipe I’ve tried in a long time! I made a double batch, served it with leftover Japchae, my daughter prepared tteokbokki and had spicy kimchi on hand. Yes.. we used your recipes for Japchae and tteokbokki, also amazing! Thank you for sharing your talents with us!
I made this last night using chicken thighs I had on hand. I soaked the chicken in buttermilk for a few hours instead of regular milk cause that’s what I had on hand. anyhow. I marinated the chicken for 4 hours in the sauce. it turned out very juicy and a little tangy from the buttermilk. it was a hit! remember to grill on medium low, and watch it! mine got a little charry on medium.
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omg! yummy yummy! It looks so juicy and I can almost taste it!
Hi Maangchi! Love your sunglasses in the video! And the chicken looks delicious: sweet, sticky and spicy! Can’t wait to try this!
Thank you very much, Inge! : )
This sounds delicious, but I have to ask; how long will gochujang last in the refrigerator, Maangchi-ssi? Mine has been in there for some time and I’m worried it will go bad before I use it all! Help?
Gochujang will last FOREVER in the refrigerator, as long as you don’t contaminate the container whenever scooping some out to use in recipes or as a dip. Use a clean spoon and you should be just fine. It’s still usable after the “expiration” date as well. Like I said, it doesn’t go bad; it’s a fermented paste.
Maangchi: “My legs are on fire!!!” Lol. Of course they are! And the BBQ chicken looks great, too!