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
Just one question: could I add a little Ginger to it? And if so: how much?
Yes, why not? Maybe one teaspoon, minced?
Instead of rice syrup or corn syrup, can I use honey instead?
This is one of my favourite banchan. Can pregnant women eat this banchan? Im worried because Im not sure if the dried squid is cooked? Thank you :)
Yes, you can eat this side dish when you are pregnant. Anyway congratulation on your pregnancy!
I love this!!!
Do you need to soak and rinse the squid as the package states? or do you just use it as is right out of the package
You don’t need to wash it. Use it right out of the package. When it’s mixed with the seasoning sauce, it will get soft and tasty.
Hi Maangchi!
Just wondering how long this dish will last in the fridge?
Thanks!
It will be ok up to 1 month!
I live in the UK and I can’t find anywhere that sells dried squid online, there are no Korean shops near me either! Help! Does anyone know where I can buy this? Thanks x
My husband loves this but, has new limits to his sugar and spice consumption. Thanks to this recipe with a few modification, he was able to enjoy this yesterday. I reduced the hot pepper paste, subbed the corn syrup with half Sugar-free Honey and Sugar-free Maple Syrup. My family loved it.
This stuff is really addictive, I’ve to stop myself before I finish the whole batch in one sitting! Good quality shredded squid is a bit harder to find here and a small amount is already not cheap. Hence I tried what another person used: dried fish fillet strips (looks like paper cut using a straight-cut shredder). Sometimes it’s marked as dried cod fillet snack but I seriously doubt there is any cod in it. It’s originally a bit hard & dry but the sauce helps to soften it up, ok as a cheaper substitute though the squid would be a lot more delicious and fragrant.
As an experiment, I tried adding other ingredients to two portions: one with fresh lemon juice and the other with minced fresh ginger. Wow, it was really a taste sensation! The lemon version was refreshing & helped to balance out the sweetness. The fresh ginger version matched the minced garlic & chilli paste perfectly to bring the savoriness up to totally another level; those 3 ingredients were practically harmonizing in my mouth!
I used rice syrup instead of corn syrup as I think it’s tastier and also reduced the amount of oil as I don’t like too oily stuff. I did try adding mayo as suggested by others but personally didn’t like the final taste. One good thing about making your own food is being able to fully control the seasoning like reducing the spiciness if your family members can’t take the heat.
I got a pointer from korean ajuma and she said to add a little mayo to it and it becomes softer. and i did and its was delicious and squid became soft and chewy. my family absolutely loves it. i makes it almost every week.
Greetings! Just made my first batch, plan to have it with rice this evening. Thanks for the great recipe!
Sorry, this may be a really stupid question, but… am I supposed to eat this warm or cold?
Serve it cold, please.
Maangchi. If I make this fresh my self. Will it be ok if I mailed it to a friend. I have a friend who lives in Arizona and he can not get this any where. Will it last in the mail for a few days. Or should should I send him the ingredients to make it. Thank you for all you do. I make this but I use honey instead. It comes out good. That is the way I have done it years ago.
” Will it last in the mail for a few days.” yes, you can mail your seasoned squid. Once your friend gets it, he should put it in the fridge and keep it in the fridge up to 1 month. Good choice!
We eat something called ‘taegu’, a Korean side -dish that looks very much like your ‘ojingeochae muchim’ and much, much easier to spell! Maybe it’s the same thing from a different region? Anyway, I’m so happy to have this recipe, thank you so much. What are some of the names ‘chili pepper paste’ is sold as? I see quite a few, but they seem to be combined w/garlic and other spices. Yours seem very plain. Thanks again!
taegu sounds like the fish named daegu in Korean. It’s cod fish. yes, you can replace squid with dried and shredded cod. It should be called daegumuchim then.