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’ve made it twice and it’s awesome. My 5-year-old loves it and asks for it when it’s dinner time!☺️ Thank u again. I just love all your videos and wished I lived near u to share food! I think u r so cute in your videos! Wish I knew how to share pictures. I want to show mine!
I made this not expecting anything too special. Boy, was I wrong–this is absolutely fantastic!
It’s very good fresh, but I think it’s magically transformed after a day or two in the fridge when the flavors have a chance to meld. It hasn’t lasted long enough to ferment yet!
Thanks Maangchi!
Hi, just wanted to say that I love this recipe! Plus, after I left it fermented fora couple days, I made some of them into like fried pickles style. it was so awesome. Thanks for the recipe!
Oh, looks so yummy! Crunchy fresh cucumbers and salty, spicy hot filling. I love it!
Hi maangchi! I wonder it can without to put stuffing in cucumber kimchi? Is that taste better with stuffing? Let me know before I head to make soon. Look forward you respond soon. :-)
Thank you for another great recipe!
This is probably one of the most delicious maangchi recipe that I have ever tried. Tasting this dish brought tears to my eyes (I exaggerate)…honestly, I could not get enough of this all summer long. Just a warning: it’s quite garlicky but so so good.
Hi Maangchi,
I know this has nothing to do with this recipe but can you please write my name in Korean?
Its Krynauw, the pronunciation is Cray (as in crayfish) + no (as in yes- no)
I would REALLY appreciate it!!!
Thanks :)
I think your name can be written 크래이노 in Korean. I know that is too late but I still hope that it can help you.
Hi Maangchi,
I’m going to make oi sobagi but you say sugar in the recipe. But didn’t add sugar on your video. Sugar or not???
You make me watch the video again! Watch it again. I add 1 tablespoon sugar in the video. Good luck with making delicious oisobagi!
Sorry Maangchi, I watched for four times but I couldn’t see sugar. Now, I watched again and see sugar =) Really very interesting =))) Sorry again. And thank you. I’m going to make the recipe today.
No problem!! : )
Check out the video at 3:48, please. I used this sugar: https://www.maangchi.com/ingredient/turbinado-sugar
Hello i was wondering if there is any substitute for red pepper powder?
I’m not an expert by any means but I tried this recipe many times. You should not substitute with anything other than Korean red pepper powder (coarse). You can order it online (amazon)–it just makes the dish really yummy.
Hi Maangchi,
For this recipe, can I use something else instead of fish sauce?
You can use soy sauce and salt.
Thank you very much =)
Hi Maangchi! Thank you for re-posting this; it’s time for Oi-Sobagi! Yay Oi Kimchi!
I JUST bought these cukes at the farmers market. A friend came over and I showed her how to make them and we had a great time. We did have to run to the korean market to purchase buchu garlic chives…but I think that makes them super authentico. Just like last year, I put in too much carrot, but I can’t complain about that! The stuffing falls all over, but I just press it all into the large jars that I have.
Thank you again for re-posting this seasonal favorite and congratulations on your book deal! You are the best!
I would love to have a garlic stem kimchi recipe too! You do have a thread manul julgi but no recipe yet. (I’m still going to try it! I think I have figured it out.)
So, you are a great teacher and person. I LOve your videos, posts and pictures!
Thanks Maangchi!
Your devoted fan,
Jean
OMG Maangchi, I made this following your recipe a long time ago. This is one of my fav banchans to eat on hot summer days. It’s so good. I just love the spicy, sour, salty, refreshing taste of this dish. I love eating a bowl of rice in cold ice water and having this as a side dish. I can eat a meal like that all summer long haha. I haven’t had it in a while. I should make some soon!
“I love eating a bowl of rice in cold ice water and having this as a side dish.” oh yeah? I always like warm rice but I should try your way sometime! : )
Hi Maangchi, this is first I made it .
It’s look like tasty but I feel too salty.
Is it normal or I have to wash more times before I put stuff ? Thank you.
yes, check out the step 3 please. “Rinse the cucumbers in cold water a couple of times to remove excess salt”
Dear Maangchi,
If I protect this kimchi and coluldn’t finish in the same day, how many times it could be fresh? And how must I hide it? In the refrigerator?
You can enjoy fresh oisobagi for a couple of days if you keep it in the fridge.