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
As I see quantity of some ingredients different between book and post. But some are equal=) It made me thinking and make decision, thank you!
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Thanks Maangchi! Made my first one. So good!
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How long oikimchi will last?
You can enjoy eating it until it runs out just like other types of kimchi.
Tried my best to prepare stuffed cucumber kimchi, i made 5 cucumber and kept in fridge. Consume it when it’s cold from fridge is very nice…
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I normally ferment my Oikimchi at least 3 days. It is still crisp in texture but a little more sour in taste. Thanks for the recipe! This is my fondest memory of Korea.
오이소박이 done
On cold Saturday morning
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It looks very pretty, refreshing, and delicious! Congratulations!
I made this and it was delicious Maangchi. Perfect for a hot summer day Thanks!
Hi Maangchi! I made your oi-sobagi and it turned out SO delicious!! It’s my first time making kimchi and I was surprised at how easy it was! I used mini english cucumbers and green onions because I didn’t have kirby cucumbers or chives. My mom came home and was so surprised I made kimchi and even more surprised at how delicious it was! She had been craving the fresh kimchi taste for a while, so she was sooo happy! We are Korean btw :) I have made so many of your recipes so far, and have learned so much from you. Thank you Maangchi!! xoxo
Hi MaangChi,
I tried cucumber kimchi, it’s crunchy while fresh like it, but after fermentation it become bitter? Also a lot of water inside and become soggy..
Can i fermented it?
안녕하새요 Maangchi,
I moved to Korea recently, and I’m trying to cook more foods at home. I would like to make this cucumber dish, but I can’t find fish sauce in the Korean markets. Can I substitute fish sauce with something else???
Thanks a lot!!!
Esther
You can easily find fish sauce in Korea. Check out any supermarket in Korea. It’s called “aek=jeot (액젓)” in Korean. https://www.maangchi.com/ingredient/fish-sauce
Maangchi, I have a question. I love you kimchi recipes, but my husband doesn’t like the ground dry red pepper powder because of the “gritty” texture. Can I use crushed red pepper flakes instead or will this change the flavor?
Hello!
Is it ok if I used gochujang instead of hot pepper flakes?
Hey Maangchi!
Two great things happened yesterday.
The first was that I finally made your oi-sobagi recipe! I couldn’t find buchu so I followed your suggestion to use scallions. I’m sure it would taste much better with buchu- I love the garlicy taste it has! Nevertheless, the oi-sobagi turned out great!
Actually, my older sister was jealous because she cannot eat spicy food. (She loved your baek-kimchi recipe!)
Do you know of a way to make oi-sobagi without the red pepper flakes? I considered adding red bell pepper for the color but I found myself a bit puzzled as to how to bind all of the stuffing together.
But I digress- the second great thing that happened was that your cookbook arrived!
I couldn’t wait to go through it and I was not disappointed. You and your team did a great job in breaking everything down and explaining it.
It is only the third cookbook I own but I am excited to start using it!
Keep up the great work!
I’m glad you like my cookbook! You’re very ready to cook with the book.
“Do you know of a way to make oi-sobagi without the red pepper flakes?” Well, you can do some experiment to make non-spicy but beautiful red color. I can’t think of any better idea than using real Korean gochugaru(hot pepper flakes). Freshly ground red bell pepper won’t stick to the cucumber. How about adding chopped red bell pepper to the stuffing? Chop it into tiny pieces and insert into the pocket of cucumber.
I will experiment a bit after I finish this batch of oi-sobagi.
If it turns out well, I’ll let you know so that others can try it as well. ^^
Hi Maangchi,
I have been successfully making Kimchi (mostly from Napa cabbage) which I have left for ages to become nice and sour! But after one day or so, the Kimchi was nice, but not yet really sour though! I have had Kimchi in Korean restaurants that seemed to be self made, really fresh and still crunchy, but yet sour and tangy! How do they achieve that? Especially for cucumber Kimchi, as my cucumbers get soggy very quickly once they’re salted!
Can you give me some hints?