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
Hi! Maangchi. I love your videos and I made some of your recipes always turned out good so delicious.. im about to make my napa and raddish kimchi but just wondering if u can use thai fish sauce, would that be ok? And can I use fermented shrimp instead of oysters? Thank u so much
I dont have enough garlic. :(( can I still make the kimchi? I only have 1/2 cup of garlic?
Mmmmm, I made an extra big batch because everyone loves it so much!
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Maangchi, I was very excited to find all the ingredients… until I saw that the rice flour is not glutinous rice flour, just normal rice flour. Will this negatively effect the recipe/taste of my kimchi if I can’t get glutinous rice flour?
Also I have a second question. How much does this recipe make? I cook for one (me) and have a very small fridge. Does it work to make half of the recipe?
Thank you :-) Love your recipes :)
Hi! I just made an account so I could let you know that there should be no distinguishable difference using either rice flour variety as the glutinous kind just has more starch content, but I’m positive boiling the regular rice flour in water will make a thick paste as well.
I think its purpose anyways is to just have sort of a vehicle for the other ingredients to be easily spread throughout the batch, and help in the fermenting as well. It’ll still end up thinned out and not sticky at all.
tl;dr: Your rice flour you have on-hand is fine for this purpose! Enjoy making your kimchi! ;)
Hi! I just finished making it. Tried it and it is awesome, better than the store bought. Thanks for sharing your recipes.
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Not only is the kimchi you made adorable but you are, too! Cheers! : )
HI maancghi
can i add frozen shrimps or fish in kimchi???
I add Fresh shrimp and fish when I make my special winter kimchi which is very salty. You can add shrimp and fish to your normal kimchi but the kimchi should be made with much more salt than usual kimchi. After making it, keep it in the fridge for a few months before eating until the shrimp and fish are well fermented. I will post the recipe someday.
hii Maangchi,
your cooking recipes are wonderful. love it.
just made a batch of my napa cabbage kimchi.. oyster is expensive here in germany.. 1 oyster is 1.50 euro.. i used 5 just to make a taste better. i think.
you said can use shrimp and fish. do you have video on it ?
do you also know how to do oyster sauce ? sometime ago, i went to holland and got a lot of oyster.. i am thinking can make a true oyster sauce out of it.. unlike the oyster sauce in the market , all fake..
thanks.
andrew
germany
“You said you can use shrimp and fish. do you have video on it ?”
No, not yet. But I will post a video someday. If you add fresh shrimp or fish to your kimchi, you should wait until the kimchi ferments before eating it.
Shrimp or fish take time to ferment. When I add shrimp and fish (pollack), I eat the kimchi at least 3- 4 months after making it because it won’t ferment in a short time. So I add shrimp and fish to my kimchi only for winter kimchi. I make my winter kimchi usually in the beginning of December but I divide the kimchi into 2 containers. One is for eating right after making and the other is for eating later that contains fish and seafood.
And regarding your 2nd questions, I don’t know how to make oyster sauce.
HI! IS there any way to save my kimchi? I added thai fish sauce in the kimchi and it tastes weird now! HELP NEEDED!
Thai fish sauce should be ok to use in kimchi. Describe the weirdness of the taste maybe we can help u
Ima
Kimchi is quite popular as well as delicious Korean food. Most people love it.
Thank you for a user friendly site. I wanted an Onggi pot and your site suggested Super H market in Houston. I live about an hour outside of the city. Love that store!
Lots of Koreans in the store very friendly, clean and super stocked. They have #3, #10 and #5 Onggi earthenware pots in stock. I will be making Kimchi very soon as the weather is turning cool finally. Thank you again and i will tell you how it turns out, hopefully won’t have to buy store bought Kimchi in a jar anymore. PS went to the 99 Ranch store since they are about a block apart it was very nice too, but the Super H will see me again.
I’m glad you found a good Korean grocery store in your area. You are ready to make kimchi now. Check out my recent kimchi recipe, too. https://www.maangchi.com/recipe/tongbaechu-kimchi
Good luck!
Maangchi. Hi.. Me and my wife like your page and recioes so much. We just have a question. We have been trying to make kimchi and aome we sell and some we give to our friends. Some say our kimchi is perfecr and aome say our kimchi is sour.. Can you give us any feedback, how sour should a kimchi taste.
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After I’ve made the kimchi, is it ok to cut it up and put it into pint sized mason jars to ferment or do I need to let it ferment whole before cutting up and jarring?
” is it ok to cut it up and put it into pint sized mason jars to ferment..” yes, it’s ok.
Made this yesterday and now waiting, impatiently! Can’t wait to try your stews and pancakes.
Hi Maangchi
I made three batches of Kimchi from your recipe and it turned out fine. But On the fourth batch it turned out slimy and gross. The cabbages where still crunchy but it has a slimy coating. I can’t seem to figure out what happened. What is the cause of this? and what are the key steps insuring that this doesn’t happen. Thanks again
There could be a few reasons. First, use fresh good quality napa cabbage. Second, be sure to salt the cabbage evenly. If cabbage doesn’t salt enough, the kimchi may go bad instead of fermenting. Third, after salting and rinsing the cabbage, be sure to drain it well. Good luck!
I just finished my latest batch yesterday and this is what I did. I chopped the cabbages into bite sized pieces. Then I used the wet method and added more salt than I was comfortable with about 1:10 salt/water ratio for 5 hours. I also added a tablespoon of vinegar to the paste because I forgot to keep my good kimchi juice for the starter culture. Then I placed the kimchi in an old unused fridge for a day to ferment. I just tasted it and it was fine. Thanks for the tip about the salt.
Hi! Actually u don’t need kimchi juice as starter for ur new kimchi. As it ferment it will produce juices. Hope that help
Hello,
I am 73 years old and my partner is 65. He is Japanese and calls Kimchi “kamuchi”; we both love it. The supermarket carries a brand that gets us by…but it isn’t very good. The Asian market has a brand they get from Brooklyn, that is really delicious….good flavor and fermenting. The local Asian market makes their own…but it is much too mild and fresh for our taste.
I want to try your recipe and technique. I have the ingredients on hand EXCEPT, I bought a pound bag of Shin Sun MI Korean Red Pepper Coarse Powder (not flakes)….this is a lot of red pepper powder…..can I substitute it for the flakes? Can I use the fresh Packaged oysters from the seafood counter, can I use chives or green onion instead of the Asian chives…..I haven’t seen them locally.
Thank you for your help
Yes, you can use it. “Red pepper coarse powder” sounds like it’s hot pepper flakes.
“Can I use the fresh Packaged oysters from the seafood counter” yes, it’s even better.
“Can I use chives or green onion instead of the Asian chives” yes, you can.
Good luck with making good kimchi!
Dear Maangchi,
after making Kimchi for 3 years now I just had a question: I saw some recipes where they didn’t salten the cabbage directly but putting it into a brine for 3 hours or so. Is there a difference in taste or consistency or is it just the same? Is there actually any difference in the end product at all?
Thank you, Toto
You can use the both ways when you salt your cabbage. For me, this method is much simpler and save some salt, too.