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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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Would it be ok to use a pasta machine to roll out the dough, then cut out circles?
Can we use wheat flour to prepare dumpling wrappers?
I use 1/4 whole wheat flour when I make mine, to make it a tiny bit healthier. I have found this works. I think more than this could start to become a problem, though. It would change the texture.
When you use whole wheat, you also need to add about 1tbsp of water, and let it sit out for longer in the plastic bag. I usually let mine sit for a full 30 minutes. Whole wheat takes longer to soften up and soak up the moisture.
To clarify, I mean 1/4 of your flour can be whole wheat. I usually double this recipe because I have a big family—four kids, plus my husband and me! So that means I use 4 cups of flour, with 1 cup being whole wheat, and then I use 2 tbsp of extra water.
Hi! I’m so happy to have found your amazing recipes. I was hoping to make mandu for my son who has many food allergies. He cannot have wheat or eggs (or sesame), do you have any advice on how to make mandu-pi and mandu without these ingredients? I want him to enjoy the foods I grew up on, your help would be very appreciated ☺️
Hi Maangchi,
Look what I found in my local supermarket today! A Mandu Maker! Certainly gonna be helpful to a non professional cook like me, saving me lots of time.
It´s a set of 5 each, from 2 1/4 inch (5.5 cm) up to 6 inch (15.5 cm), so you can even make king size Mandu with it. I´ll soon be making Mandu again, which is one of my favorites. Then I´ll let you know how it works for me, including a pic or two.
See full size image
And this is how it works:
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It looks good! Whatever method you use, just wrap the filling and cook! That’s mandu! : )
Mi first try at Mandu-Pi. First fresh ones I used for Mandu in chicken broth: turned out fine. Next day I made fried Mandu. The dough had become sticky and very elastic in the fridge over night, but it worked well enough with some skill, and dusting them with flour, and sticking the edges together with egg white. So I definitely used the wrong flour. Tasted delicious though, with some Dakgangjeom sauce.
For giving them the nice round shape, I used a 4 3/4 inch (12 cm) small bowl, cutting the edges of protruding dough off with a knife. So they became a little bigger than the regular ones, allowing to put in some more filling, but still smaller than the king size Pi. And with all that flour, I´m definitely gonna need an apron… ;)
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Hi Maangchi, it’s me – again! I want to make some gluten-free dumplings for a friend who is celiac, so I guess I can use glutinous rice flour, yes? I would mix it with a little potato starch. I guess they would definitely change flavour and texture; maybe using this kind of dough, they’re called something else completely! will using the glutinous rice flour and cornstarch be enough, or should I add another (gluten-free) medium? Do you already have such a recipe?
You’re such a wonderful lady; so patient with those of us who ask and ask and ask so many questions, over and over again!
Thank you for everything you do for us, and have done for so long!
Ive made the Mandu-pi
See full size image
Good Day,
I am Valeria and I have a doubt.
Fist of all, I live in Mexico City.
Second, I tried to look for the “all purpose flour”, but I couldn’t find it, instead, I tried it with “wheat flour” and, at the begining, it looked similar, but when I cooked it, it didn’t looked like yours, it was like bread.
Can you please help me to know what kind of flour I have to use?
Hola Valeria, soy de Argentina y yo uso la harina 0000, que es la que se conoce como harina para todo propósito. Espero que te ayude. (La hemos probado en todo tipo de recetas coreanas que llevan all purpose flour y nos salen bien)