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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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Hi Maangchi! It’s impossible to find garland chrysanthemum here in Finland – would it be okay to replace it with arugula/rocket/rucola, for a similar fresh green and slightly spicy kick? Love all your fish recipes – I’m hoping making this soup will kick this seasonal flu I’ve got to the curb, hahaha!
Just slice up some good, fresh carrots diagonally very thinly.
The taste isn’t that different.
Yes, you can, or use basil or mint leaves.
This recipe is one I’ve wanted to try for a long time. I got my hands on some ssukgat so I went to the fish market and decided to buy a fish called Ling which belongs to the cod family. It’s not a very popular fish for some reason, but pretty cheap and very good. It’s firmer than cod and a bit fatter and is considered very suitable for fish soups and stews. It’s very big so I just bought half a fish and made sure to have the head. I also added some enoki mushrooms.
I love the taste, I bet this is a wonderful soup on a cold winter day. Now summer is starting here in Iceland so the sun is shining even if it’s not particularly warm. The soup makes me feel so energetic, I like spicy food and I love good soups and stews.
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It has been cold and rainy in San Francisco for the past two weeks, and I’ve been craving a dish that was warm, spicy and nourishing. This was that dish. I used a combination of red snapper and shrimp, and radish and zucchini. This was my first Maangchi recipe and won’t be my last. Thank you!!! This was the BEST.
I used this recipe to make a vegetarian/vegan version (I know, “why would you choose a fish-centered recipe to make it vegetarian”, well, I was feeling like having a stew of this style but with no meat of course). I used fried tofu triangles, the ones you can buy pre-fried at the Asian grocery store. I like them for stews and stir-fries cause they become really chewy and juicy as they cook. And to compensate for the lack of fish I used stock made with kelp, shiitake mushrooms, onion and Daikon radish to help enhance the flavor. I adjusted the amounts but kept the rest of the recipe as is and the result was great! We had it with rice and side dishes and I forgot to take a picture, maybe tomorrow when I have leftovers I will. Hopefully someone looking for more vegetarian recipe ideas will find the experience I shared useful!
Another fantastic recipe! I’ve been following your blog for a few years now but always felt intimidated to share my recreations with you
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I love to see you added some shrimp to the stew! The broth will be more tasty. I haven’t made maeuntang for a while, but I can’t resist making it soon after looking at this photo!
I make this with fish heads but there are so many small bones after cooking!
Hi Maangchiiiiiiiii,
I saw this video and made it immediately for my sister. SHE LOVES ITTTT. She was working a very busy day till 10pm. When she ate Maeuntang, she said she felt revived straight away. My sister has not been a fan of Korean food, but I’ve been making her a lot of your recipes and now she can’t get enough of korean food. She keeps telling me to make Japchae and kimbap whenever I have free time hahaha.
Thank you so much for this recipe!
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I can almost smell your maeuntang! Good job!
Can you use canned clams in place of fresh? Sadly I can’t find any fresh clams in any stores near me =(