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
I love this recipe! I had never actually tried an instant coffee before, but Maxim turned out to be fantastic.
My local Korean store only sells the original Maxim in the packet form. These packets each contain sugar and creamer as well as coffee. I was actually pretty surprised when I found this out when I went to measure the coffee! But it still works. I have been using two Maxim packets and less honey because I can’t have a lot of sugar.
Also, I have been using a Blender Bottle ($20-$23 on Amazon) and it works great for mixing the coffee as well as keeping it cold and portable while drinking.
Kamsahamnida, Maangchi!
Iced coffee is now popular in the US, but 35 years ago, not so much. The first time I ever saw iced coffee was in Seoul at a small café. I am going to try this.
I meant to add to my other post – yesterday we were in our Korean market to buy a Korean radish for the “relish dish.” (A favorite vegetable which we would not have known about without you.) They were giving out samples of Adlay Job’s Tears tea. It came in little individual packets, which I bought to put in Christmas stockings, as well as some for ourselves. So interesting, so delicious!
Hi Maangchi! I was looking for Korean coffee recipes and hopped on your site. I haven’t checked in for a while. Tomorrow is Thanksgiving in the states and a little dish of your mak kimchi will be on the table along with the traditional turkey menu.
I have an apiary and an abundance of honey, so your iced coffee recipe will be in the making soon. I will probably add a dash of red pepper to my glass too.
What a fun summertime treat. When i saw the recipe this week, I thought, “Oh really? How can this be Korean?” But as usual, Maangchi delivered the authentic goods. Who knew there was Maxim instant coffee and Prima powdered cream in Korea? And the story about the department store disaster and its iced coffee-craving survivor was awesome. Maangchi has elevated the simplest of beverages to world-class level, don’t you agree? Even when she’s not cooking, she’s cooking!
Hi Maangchi,
Would regular Coffeemate powdered creamer be okay instead of the one you have? I don’t think my HMart has the kind you used.
– Angela
I use the same kind of creamer as u and what I did was boil a little bit of water and added the same amount of water as the creamer. Basically, mix 2 tablespoons of creamer in 2 tablespoons of hot water and add 2 mixture. It works. Me and my boyfriend love it. Hope this helps.
This looks amazing!
Hey Maangchi,
That shaker you use to make you iced coffee was designed and originally marketed by Tupperware in the 1960’s and 70’s. It was opaque with measurements marked on the side for measuring ingredients as they were poured into it. The emphases was for mixing salad dressings but it could be used to mix other things such as eggs for scrambling. I took a quick look – Tupperware re-designed it extending the lip of the pour spout so it is now possible to drink directly from the mixer for stuff like protein drinks. It is in the Tupperware summer catalog for $16.
Yes, it can be used in many ways. I used to use it to mix my misu-garu (Korean grain powder), too.
It’s important for readers to know – most American brand instant coffees and powdered creamers won’t dissolve at all. Is the Korean stuff different, or do you just mix it very, very well?
Mix the powdered ingredients with very little water (1 ts up to 1 Tbs); that will form a thick paste. Add the remaining water.
Bye, Sanne.