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
Hello Maangchi, you have no idea how happy I was when I first found your site. I love Korean food, and by now I have made paejeon, four kinds of kimchi, dried pollack soup, and an adjusted dangjung chigae. I have also introduced several of my friends to your videos. You rock.
So my question goes like this–I love the mul naengmyun, but the spring radishes are only around during spring. When I don’t have the juice from yeolmu mulkimchi, how do I continue my indulgence in this lovely recipe. It is only beginning to heat up! I saw that you recommended broccoli kimchi to someone who can’t get the spring radishes. I have some awesome Korean markets here, but I can’t change the season. And my yeolmu mulkimchi was by far the best one so far.
You can make mulkimchi with white radish, too.
For those who don’t have yeolmu mulkimchi but want to have naengmyeon (cold noodle soup):
1. Make chicken or beef broth and add kimchi juice, salt, a little bit of sugar : delicious naengmyeon broth!
2. When you buy a package of naengmyeon, it usually comes with a small soup powder packet. Make broth with the powder. Mix the powder with about 1/2 cup water and add ice cold water.
Hi Maangchi – I have all the ingredients for this but I can’t get (or make) the young summer radish kimchi because it is impossible to find them here. I really want to try a good bibim naengmyeon – can you recommend a substitute for the kimchi? I have kaktugi here but it doesn’t have much liquid – but I could add it for texture if necessary but would still be lacking liquid.
You can make mulkimchi with white radish for cold noodle soup. Are Chinese broccoli or mustard greens available there? http://www.flickr.com/photos/teenytinyturkey/2313021206/ If so, use the vegetables for this recipe. I’m sure it will turn out good.
Thanks for the reply Maangchi – I have seen those in the weekend market here – I wondered what they were! I will definitely try the recipe with them – thanks :)
Hi Maangchi. I’ve been told that the original stock is from what is now an obscure wild Korean bird (like chicken). Is there anyway you can post a simple stock recipe that is either chicken or beef? Is the beef usually sliced on top brisket?
Also is there anyway you can post the recipes on the radish garnish that is usually put on top of the naengmyun? I believe the current recipe I have is 8oz radish, 1 tbsp sugar, 1 tbsp vinegar(is it supposed to be rice vinegar?), and pinch of red pepper powder. My trouble is actually cutting the radish thinly enough. Do I need a mandolin? Thanks in advance. Sorry if that was too much for a single comment.
Maangchi, can you please tell me where i can buy sha ho fen noodles or a recipe to make them? I’m having trouble finding them!
Sorry, Maangchi I reply this one for you.
Patty, sha ho fen is Chinese flat rice noodles. It’s not easy to cook but I have a few family recipe I don’t mind sharing. I’ll post it on Maangchi’s forum if you want
Hi Maangchi,
Do you know how to make nokcha (green tea) naengmyeon by any chance? I can’t find an online recipe anywhere. I guess everyone prefers mul & bibim naengmyeon. Naengmyeon with the shave ice is DIVINE. You should try it if you haven’t yet. Texture reminds me of the local treat of shave ice dessert here in Hawaii!
By the way, your videos are fantastic! Discovered them on youtube. I’m excited to try all the recipes. Thanks!
Nokcha mul naengmyeon (green tea soup). During my online search, my results kept on returning noodles made of green tea & that’s not what I want =(. I’m trying to find the chilled green tea soup recipe for naengmyeon. Hope this clarifies things. Thanks!
I don’t know! I don’t know! : ) If you want to discuss more about Nokcha mul naengmyeon, leave your post here on the forum. I hope someone else gives you the answer.
https://www.maangchi.com/talk/forum/general-discussion
Hi Maangchi,
This is Jill from Belgium.
Great recipes. Really appreciate your efforts putting so many terrific recipes here. Cold noodle is one of my favorite Korean dishes, but unfortunately i can’t find every ingredient in Belgium.
Can I use any other ingredient to subsitute corn syrup, for instance?
Thanks in advance,
Jill
Jill, naengmyeon (cold noodles) is my favorite, too! Instead of corn syrup, you could use sugar or honey.
Hi Bourgijie, I’m eating my first bowl of naengmyun this year with ingredients bought yesterday from Shilla market in Overijse. They do sell Korean corn syrup there, sugar is a good substitute, or other sweet syrups sold in the mixed (alcoholic) drinks aisle at the general supermarkets Makro and Colruyt, for example. Hope this helps and you enjoy naengmyun! Katharine in Brussels
I just made some bibimnaengmyeon… i love it expect for the radish… is there another substitute for it?
Use more cucumber and pear strips.
I’m a huge fan of pickled radish. Salt the radish, then let it soak in a mixture of sugar, vinegar, and salt. Sometimes I throw in a few pepper flakes.
Hi Maangchi! Hello other readers! Have you ever tried mul naengmyun with *broccoli*? Broccoli and mustard are in the same vegetable family so I tried it one day, and it’s delicious. It’s my signature Korean dish :) I’m lazy so I blanch the broccoli in the same water as the noodles just before straining in the colander. Hope you try it and maybe like it :)
Good tip! How about leaving your tip here? I want to share this info with my other readers. https://www.maangchi.com/talk/forum/general-discussion
Thanks again for such a delicious recipe, Maangchi unnie. It’s finally summer and it’s HOT in the city, so Mul Naengmyun is on the menu for lunch today! ^^ I just wanted to share a little thing I do that fellow readers might be interested in as well: I make ice cubes out of your yummy stock recipe and use these in my Mul Naengmyun in place of regular ice cubes. Happy Summer, Maangchi unnie and everyone! ^^
I am not Korean but I really like Korean food. I really like your video, you are so good lady. I hope you have more more video. We always love you!!!
Thanks a lot!
I have some Korean mustard paste instead of mustard powder. Is it possible to substitute one for the other and if so, how much mustard paste would I approximately use for the 2tbsp of mustard powder?
If you use mustard paste, start with 1 ts, but if it’s too bland, increase the amount.
Hi Maangchi~~ :]
I was wondering if i can mix the 2 cups of kelp/mushroom/anchovy stock with 1 cup of powder stock from the noodle packet, do you think it will taste ok?
Or should i just use the powder stock? I think it might be yummier
with both of the stocks but i could be wrong~
Please help me decide…
Thank You :]]
Yeah, you can mix homemade stock and the powder-based stock. : ) It will be delicious! I feel like naengmyeon now! It’s almost 1:00 am!
Hey Maangchi
I made some naengmyeon the other night, love your opinion :)
http://3hungrytummies.blogspot.com/2009/11/hwedupbap-korean-raw-fish-on-rice.html
wow, your hwedupbap (mixed rice and raw fish with spicy sauce) looks great!
My hwedupbap recipe:
https://www.maangchi.com/recipe/hwedupbap
I’m no expert with Korean food but with naengmyon noodles I have learnt that if you lift some up with a fork as they are boiling, as soon as they start to slide down over each other they are about ready. Of course, dried naengmyon and fresh naengmyon need different boiling times.
Hi, Maangchi.
Another awesome video! But I got a question.
How long do you cook your noodles?
Mine tends to get overcooked a lot =(
How long did you boil the noodles? Next time you make your naengmyeon, don’t boil the noodles so long. The noodles should be chewy, but cooked.
my friend advised me to put a table spoon of vinegar while cooking your noodles, so that it would be elastic..then, instead of stirring, try to lift the noodles while in the pan..this is to incorporate air..