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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Hi Maangchi. I cooked your multigrain rice this afternoon for our lunch. But I don’t have the green peas but it’s still good and yummy. I used the Japanese short white grain rice and our local brown and black rice. And I have pearl barley with it. I don’t have a pressure rice cooker but the ordinary rice cooker worked as well. We always eat rice but I never thought of mixing those grains.
Thanks for sharing.
Multigrain rice – we love it! Thank you for the recipe!
See full size image
it looks great!
This was all my local Korean market had, is it ok to use in this recipe?
See full size image
Yes, you can use it.
Hello Maangchi! I made my own mix of rice as your instructed (same proportions) but I would like to cook mine in my Instant Pot pressure cooker so I don’t have to soak it. Would you mind sharing the rice to water ratio as well as the cooking time when you’re making it in your pressure cooker? Thanks!
I have a pressure cooker with a multigrain function, I just use that setting. If you figure out how to do it on the Instant Pot you can share the recipe here with us.
The Instant Pot has a multigrain function too, so I guess it would be the same as you? I just don’t know how much water to add because of the barley that absorbs more water than the other rice in the mix. I can’t use the typical water to rice ratio. How much water do you use?
Hi yirouard,
I’m thinking about getting an Instant Pot soon and just wondering were you able to make this rice with the multigrain function with no problem? Thank you
I have an 8 qt. Instant Pot. I tried this recipe yesterday, and it’s so yummy! Here’s what I did:
– Washed the rice in a colander and drained the rice.
– Added 2 cups + 2 Tbsp cold water in the Instant Pot.
– Added the drained rice to the water.
– Set the Pressure Cook function for 17 minutes. Did 5 minutes natural release.
I omitted the peas.
I hope these instructions are helpful for other Instant Pot fans!
Maangchi – thank you for your amazing recipes, loving personality, and for sharing your knowledge and passion with the world! You are an inspiration!
I grew up eating a rice and barley mix! I always use broken barley grains, this way you don’t need to soak. :) Just wash and put it in the rice cooker. So easy! Sometimes I also use oat grains. Greetings from Finland. <3
Can we soak the rice longer than 2.5 hours? I won’t have time to do this at night after work so I was thinking of doing it in the morning and leaving it soaking all day and cook it in the evening after work.
Yes, you can soak them overnight.
would the measurement of the ingredients be the same if I use the rice cooker?? Even if I plan not to include the barley??? thanks
망치씨,
In your video you mentioned not having to soak the rice if you have a pressure cooker. How long would you cook in the pressure cooker? Any different than in the rice cooker? 고맙습니다!
Hi,
I watched the first 2 episodes of “Late Night Restaurant” starring Kim Seung-woo. He cooked a pot of rice with some green beans inside. Would you know what kind of beans are used in his rice? They look like edamame but I’m not sure. It looks so good I can’t wait to cook it. Hopefully you’ll be able to enlighten me. Thanks :)
I was wondering that, too! The rice looked SO tasty and homey. I want to make it!
Maangchi, could you tell us about the rice in Late Night Restaurant? Actually, what if you featured all of the dishes Master makes in the k-drama in a series of posts? For many of us, we watch Late Night Restaurant and want to make the yummy Korean food the cook makes ourselves!
I always end up feeling so hungry after watching that show.
Oh yaaaaay I’ve been waiting for this recipe!! I kind of cobbled together my version of multigrain rice but I’m so glad to have a Maangchi recipe video to refer to!
What a great dish! I have made this many times, but with just two kinds of grain (short grain and black rice). Now I can make it Maangchi-style, with all four grains, and peas!
And such funny comments: “My bottom is also thick!” ; ) Very funny, but not true. ; 0 )