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
Everyone loved it!!
See full size image
Sorry I posted this in the wrong recipe haha
No problem! https://www.maangchi.com/recipe/kkwabaegi By the way, your kkwabaegi looks fantastic!
Hello Maangchi I’ve tried several of your recipes over the years but I’ve finally registered to share them with your other fans. I tried a few baby versions of this cake using a 4” springform pan so I could practice getting the texture right. It can be tricky your first time! I can’t find good frozen short grain rice flour where I live so I made my own using your recipe with a vitamix and it’s so handy to have stocked! (I can’t believe I can make my own songpyeon from scratch now!) My Emo sent me some mugwort powder so I added it to my cake in the ratio you suggested (without adding any additional coloring) and the taste was really nice! I can’t wait to make this for my Umma when she visits. You’re the best xx
See full size image
This rice cake looks so fluffy and beautiful! You use just mugwort powder (ssukgaru) to make green layer. Congratulations!
Hi Maangchi
Many thanks for sharing your love of cooking. What kind of rice flour; is it gluten rice or just rice flour as I cant get frozen rice flour in uk. Can I use this one?
https://groceries.morrisons.com/productImages/233/233545011_0_640x640.jpg?identifier=453d05613a1ffb15fad1a11cf1493657
Thanks Kimmi
I went to a Korean grocery today. They have two kinds of frozen rice – regular rice and sweet rice. I bought the sweet rice. Should I have bought the regular frozen rice? I want to make the steamed rice cake but I’ve noticed the recipe does not specify if it’s using the rice flour made from regular or sweet rice. Thanks.
The recipe calls for frozen short grain rice flour, not sweet rice flour. Any time you are not sure what to get, click the link of the ingredient in one of my recipes and you’ll get all the details of exactly what you need. https://www.maangchi.com/ingredient/frozen-rice-flour
So I made this today. It did not turn out the way I expected. I already used 1/2 the sugar called for in the recipe because I was using sweet rice and it was still far too sweet. The consistency was very sticky as well, not at all like the rice cake I had bought in store. Even though I had steamed it for 3 minutes it had an odd uncooked consistency to it. Not sure how to explain it any better. I made it 3 layers – matcha green tea, plain white, and a brown layer using Japanese black sugar. The flavors were good, albeit toooooo sweet. Live and learn.
Now that I have approximately 1.75kg of the sweet rice flour sitting in my freezer, what else can I make with it?
That’s supposed to say 30 minutes, not 3 minutes.
Has anyone ever used a pressure cooker/instant pot for this? If so- what’s the cooking time?
The instruction manuals say not to cook rice in a pressure cooker.
Hi Maangchi,
I want to make a rice cake for my Korean daughter in law’s birthday. She loves coconut so I would like to make it coconut flavoured. Can I add shredded coconut to the rice mix? If so how much?
Thank you
Cheriee
I did a small test and it worked. I followed your directions for the white layer and added 1/4 cup shredded dried coconut to 1 cup of rice flour. I couldn’t sift it though because of the coconut. When I make the full cake on Saturday I will sift it into a bowl and then add the coconut and put it in the pan. The coconut flavour was delicious! Thank you so much for your inspiration Maangchi!
Hi Maangchi, I love your recipes. Thanks for posting them. I wanted to know if I can use Mochiko Rice Flower for the Rainbow Rice Cake?
Thanks
No, mochiko flour is made from glutinous rice flour which is much stickier than short grain rice flour. If you make this rice cake with mochiko, it won’t turn out fluffy.