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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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Asparagus side dish
Apr 17th
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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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Made it! Healthier way to make the soup without sautéing meat and seaweeds on the pan with oil! Thank you, Maangchi.
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Fantastic!
Maangchi I’ve fallen in love with Miyeokguk since moving to Korea! Is it usually served with anything in particular? Or just rice and side dish? Thank you!
Yes, miyeokguk is always served with rice, kimchi, and a few more side dishes.
Made it with chicken brest meat and eat along with bibimbap tonight. Sooo completing each other. Just like the other inexperienced did, never imagined that only a sheet of dried miyeok (it’s sold in sheet shape in my country) is going to make my wok full
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Made your seaweed soup recipe and it’s delicious. Over time I skip the beef and seasame oil. I add sliced dycon radish and seaweed to boil. After making a big batch I store it. When I warm it up I put in sliced okra. Then before I eat it I add some cold kimchi. So decious. The okra and seaweed go really well together.
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I guess I can now call it Korean seaweed gumbo soup. Lol
Thanks for the okra tip, as soon as my seaweed gets here I can’t wait to cook this for my upcoming birthday, I see you are also in Mi, I am very north, I hope I can find Okra when I go the distance tomorrow to the Soo.
I am a Yooper too! Great to know there is another person in the UP that loves Maangchi!
Made this with some dakgalbi for my own birthday.
The neighbors said they love the taste even if it’s my very first time attempting both dishes.
Was not expecting the smallest pack of miyeok to expand a lot, so it made the pot crowded. :)
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HI Maangchi!
I made this today and it didn’t turn out as I expected. It was way too watery with no flavor. I followed the recipe in your book before with good results but I have it packed away since I just moved. So i looked up this recipe on your site. Do you call for 16 cups of water in your book? I think that’s what the problem was.
I just don’t remember putting in so much water!
Thanks!
Made it with chicken brest meat and eat along with bibimbap tonight. Sooo completing each other. Just like the other inexperienced did, never imagined that only a sheet of dried miyeok (it’s sold in sheet shape in my country) is going to make my wok full
See full size image
I use wood ear mushrooms instead of meat and make the dashi with vegetable stock, doenjang, and gochujang – no fish sauce – I use 2 extra kelp pieces, as well. I have this for breakfast nearly every day, topped with two fried eggs, and one spoonful of purple rice. I’ll often throw in other vegetables if I have them – julienne or chopped small.
Sooo healthy!
My first time to cook seaweed soup… I used pork since I do not have any beef available. I can say i like it and my family likes it…. Yummy.. thanks for your recipe…. I will try the one with mussells next time.
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I never add pork to miyeokguk but yours looks milky and delicious. Maybe someday I should try it out.