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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 was wondering if you ever use the frozen seaweed or sea plant they sell or do you use just the dried one?
Thanks so much for your website and videos – They are SO helpful and informative. I also like reading your stories that go with the dishes. Cooking is loving and loving is living!!
Maangchi:
How’s sunny Manhattan weather doing to you? Good luck and welcome again… it will take a while just to figure out the subway commuting. But priority is finding a good korean grocer for whipping up all the goodies! I have good luck with the soup. awesome! they’re very healthy and very tasty. i cracked a fresh egg before i ate and put more sesame oil and black pepper. i haven’t got dried anchovies from korean grocer online so i used the italian anchovies. it’s really good… i will make this often especially in winter. it’s definitely a good warm soup and not fattening at all.
thanks for sharing.
cloud
Hannah,
Yes, haechomuchim sold in a package is different from miyuk. I like the texture of haechomuchim when I chew it. Thank you for your question.
Hi maangchi, it’s me again. I went back to the supermarket and read the label, and it was called “hae cho” instead of “mi yuk” salad. So it was a completely different seaweed right? Because it was very bright green, instead of dark colored.
I was searching for a recipe on how to make Korean tofu stew, and found your site. I am so happy, I have been searching a complete Korean recipes for a long time. Now I do not have to always go to restaurants to feed my craving for Korean food any more.
I am from China, Korean food and Chinese food share some similarities, but there are subtle difference. I have been searching good recipes from Korean people for a long time :)
I am so happy.
This is a wonderful site!!
Kai
hannah,
Is the miyuk salads (miyuk muchim) that you made? It looks great!
I think you bought right miyuk. If it is too chewy, I think you should soak it longer before making the dish.
I made it today. It’s very much like what I had! Except what I bought from the supermarket was very stringy, like in little thin strips. And the texture was crunchy. Did I buy the wrong miyuk?
http://img208.imageshack.us/img208/8451/crim0005wh7.jpg
Hannah,
oh,I’m glad to hear that you found the recipe you want. yes, let me know hot it turns out when you make it. Thanks,
Hi Maangchi,
I think this is the recipe I was looking for. I will try it sometimes soon and come back to tell you if it was the right thing. Thanks ^_^
I am a white American, and I love Miyuk guk. :-)
hi, anonymous,
The brand name of the soysauce I am using is called “Samepyo Jingaan Jaang”(Samepyo soysauce). And any brand name of sesame oil will be ok.
Happy holidays!
Hi, i love your videos and i’m a big fan of Korean food. I wanted to know what kind of soy sauce you used and sesame oil?
thank you
I made Mi Yuk Guk last night with dired anchovies and silken tofu.
Yeah! Finally I used up all the ever lasting My Yuk!
All these years, I tried to achive the taste of authentic mi yuk guk by using a lot of garlic, korean kan jang, little fish da shi da, or even MSG… just never tasted like what I had made by Korean A Ju Ma.
At last, I did it! The taste that I missed!
Thank you for revealing the secret of Mi Yuk Guk– fish sauce.
Hi, ami,
Thank you very much! I am very happy about your compliment now. : )
Hi!
I randomly ran into your site after a google search for tteokbokki. This is the best Korean recipes site I ever found. Thanks for all the detailed and beautiful clips ^_^
I wish you the best.