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
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Anchovy kelp stock
Feb 20th
it’s not easy to find the nut here so i change the filling with banana filling n aloe vera filling. thanx for recipe..
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Hi, Maangchi,
I am making manju for a fundraiser and I was wondering if I could make them a few days in advance. How long do they keep for?
Thanks!
hello , I want try it but can i use another kind of beans ( small one) in my country we haven’t this one
thanks a lot for your explanation
Yes, sure! You can use red beans (azuki beans https://www.maangchi.com/ingredient/red-beans) too!
Hi Maangchi. This is my first time to post my comment and I just want to say that I am so happy to know you and your Korean recipe. I really want to try everything you have shared especially since some of them are my favorite delicious foods. What I want to ask here is about the red bean you have to use instead of the bean you used in this recipe.
After I soak the red bean in the water, do I need to pop the bean out of the skin just like you did or just boil it with the skin?
Here is Maangchi’s red bean paste recipe: https://www.maangchi.com/recipe/patbingsu
If you’re using adzuki beans, you don’t need to do anything with the skin. Just rinse the beans first. Also, if you want to make more of a paste, I recommend stirring the cooked beans for a bit longer than 5 min. Around 10? Make sure you’re using low heat though. Canned red bean paste can also be pretty good. Hope this helps!
So my first batch had failed, the skin was way too hard.
I made the second batch and it turned out great. The failing point was from the bean. The shop around my house only has small lima beans and they need more time to soak (I soaked the second batch 24 hrs) and to make sure to close lid while boiling.
Because the filling was too dry the first time (the bean was hard I couldn’t mash after 50 mins boiling, so I use mixer to blend them) it cannot help moistening up the skin while cooking I guess.
I made this delicious pastry today. I think I might have had some air space or too much moisture inside because many of my pastries burst. Thank you for the delicious recipe!
I tried making these today! However, I am not sure I got them right. what should the consistency of the filling be when they have finished baking? I baked them for 20 minutes, and it still looks the same as before I put it into the oven… I might have cooked the filling for too short (however, it was possible to shape it to balls)
Are the cups in the recipe US or Metric cups?
Hi Maangchi,
Can the bean paste you made in this recipe by used for Sangtu Gwaja? i have been wanting to make these for the last two years but I’ve been unable to find the bean paste. can you please do a video on Sangtu Gwaja? :D
Hi Maangchi! When i cooked the lima beans, i must have put in too much water! Now its all runny and doesnt thicken.. What should i do?
oh, it sometimes happens to me, too. I dehydrate the paste with a microwave oven. I just put the paste in my microwave oven and cook a few minutes and take it out and stir it with a wooden spoon. If it’s still wet, repeat it again.
Hi Maangchi! I’m going to try making these tomorrow, but I was wondering if they froze well. Like if I made a lot, but wanted to freeze some to use later. Let me know, thanks!
yes, you can freeze it up to 3 months! Thaw it out at room temperature when you eat it. Good luck with making delicious manju!
Hi,I’m a newbie here…
Just found out your ‘drooling’ site recently.Since you haven’t posted much on pastries..so I have one request on this one recipe..I’ve once watched it in a Korean variety show..it is called Chap Ssal Bbang or Mochi bread. I’ve search high and low for this recipe but have only found a premixed flour version..not homemade scratch version.So I wonder you could post the tuts for this.Your kindness is greatly appreciated.
if you use baby lima beans, they are green and the manju looks like nokja manju~! the taste is still the same :D