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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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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Fish cake noodle soup
Jan 21st
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Maangchi, as always this recipe looks so amazing that I can’t wait to try it. Trying to keep my carbs down, and I’m sure this will be dangerously addictive
Do you think fish sauce instead of dried anchovies could work in this recipe, and if so, how much would you recommend?
You NEVER talk too much❤️
My mom had a wonderful spicy gamja jorim recipe. She passed it on to me just before she died, but I realized today that I had lost it! I nearly had an emotional breakdown, but your recipe looks similar to hers….I am so incredibly grateful that you run this website! Cooking Korean food has become an almost spiritual ritual for me, helping me feel close to her even though she isn’t around, and your website has really helped me with that.
I feel so touched by your comment, because it sounds like when you cook Korean food, you think about your mom. Food is more than just recipes, isn’t it? I’m sure many people will be touched by your comment?
I love these potatoes! The only thing I do differently to make this a vegan dish is use nearly a teaspoon of kelp powder whisked into the water in order to bring the sea flavor without using anchovies. I suppose a piece of dried kelp might work, but I find the powder to be a stronger flavor. A little goes a long way! Hope this helps someone wanting to try this without the fish.
This looks amazing. And it reminds me a lot of a dish from my grandparents’ culture that I make all the time: Hungarian potato paprikash, potatoes stewed with paprika, onion, and tomato (and sometimes smoked sausage), also a cheap, frugal housewives’ dish that costs little but tastes great. Thank you so much for this. Maangchi FTW again!
Potato paprikash sounds wonderful! I’m always interested in learning frugal housewives’ dishes. Usually they are not only frugal but delicious, that’s why I like them!
You are absolutely right! I’m from Hungary (living in Germany), and we watch always Maangchi’s recipes together with my husband. At this video we have yelled unisono: ‘look at that, this is the Korean paprikáskrumpli!’ :) And dear Maangchi voila the recipe, this is what we make at home (I actually also with wiener). But be aware: this is a tipical national dish, that means people religiously stick to their family recipe. :D
https://bitethebutter.wordpress.com/2015/11/07/paprikas-krumpli/comment-page-1/
The resemblance really is uncanny. I just made paprikas krumpli last night and had it for lunch today. So good.
My grandmother was born in Vienna, but her parents came from Hungary.
Hi Maangchi!
I’m so excited to make this. Do you think I could use dashi as my liquid?
Hi, since I can’t buy always dried anchovies, I sometimes ‘cheat’ with dashi. The flavour of two kinds of broths are pretty similar.
Hi Maangchi! I love your recipes, thank you for teaching me so much about cooking and making life more fun with your delicious food!
Can I use canned mackerel instead of sardines?
Looks delicious, and really hearty for the winter and rainy spring days. I also lived in Columbia and went to MU for graduate school, so I thought that was very neat when I read it in your book introduction, and when you mentioned it in the video. I grew up near Ft. Leonard Wood, MO, and there were several Korean ladies who went to my parent’s church. When I was a child they would bring mandu and japchae to church pot-luck dinners, and what my father liked most of all, kimchi! The ladies taught him how to make it, and now I do too.
This was so good, I’ve made it twice now! Thanks so much for the recipe. ^_^
I made this tonight. I can’t find gochujaru anywhere where I live ):
So I used gochujang instead. Still delicious! 감사합니다!
See full size image
You said in this video “I talk too much!”
I disagree – like I said for kimchi before: “There’s no such thing as too much kimchi”, I say the same for you: “There’s no such thing as Maangchi talking too much”!
I love the stories of your life, your explanations, everything!
Bye, Sanne
Thank you so much, Sanne! You always give good replies to my other readers, so you are like a Korean food expert!
Thank you very much and you’re welcome!
I just watch your videos again, and they are so much fun and really inspiring!
Bye, Sanne.
Maangchi scores another hit! Great job and tasty dish. It is snowing here, so I will make this tomorrow to warm up! Thanks, Maangchi (and great classic dress, too!)!
Good luck!
Thank you, Maangchi! This came out so good it has become a staple of mine. What a wonderful dish. Sometimes I add slices of jalapeno to spice it up even more!