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
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
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Sirdanilot, don’t worry abt bad smell in yr fridge. As long as u use a good glass (preferable over plastic) container that is super airtight (if u still want extra “protection”, wrap cling wrap over the entire jar), there is NO SMELL! I hope u will try to mk coz it is VERY VERY DELICIOUS! if u like herrings (my MUST-EAT when in Amsterdam….oh, mussels too!) then u will like ojingeojeot!
Hi Maangchi
Normally I would stir-fry squid with bell pepper, onion and carrot or make Thai-style squid salad. I’ve never eaten raw fermented squid before but your casserole of ojingeojeot looks too delicious.
Yesterday I prepared my first batch salted squid but I think I need to salt some every other week to make sure I have fermented squid at hand.
I can’t wait ..sigh….
wow, 1 month later, you will make delicious ojingeojeot!
Maangchi,
Can I use a plastic container– a Rubbermaid for ex, to store the squid, or do I need to use a glass jar?
yes, you can use a plastic container, too. sorry about the late reply. I just got back home from Honduras.
Maangchi, today we bought 2kg of fresh squid at the market which I cleaned and put half of it in the freezer (we used the other half for another dish). I am a bit afraid of trying this recipe though because I don’t want my fridge to be penetrated by a fishy smell! Will it smell very horrible if I make this recipe?
“I am a bit afraid of trying this recipe though because I don’t want my fridge to be penetrated by a fishy smell! Will it smell very horrible if I make this recipe” You asked the wrong person. Be brave to make delicious food. : )
HI Maanchi, Last night I made my cousin-sisters a small dinner using some of your recipes and they loved it. Seems that they are the only family memebers who are brave enough to try some different then hamburgers. hahaha
I wanted to make this recipe but I live on the navajo reservation and stores here don’t have squid, so I use shrimp. I cut them into bite-size pieces and blanched them enough to be cooked but still soft, then mixed in with the other ingridents. I had to use Red Chile powder (used in mexican dishes) but it still came out GOOD!
Then I made Dubu buchim yangnyumjang and dubu ganjang jorim, Soegogi gui,
*** I accidently press the “Submit Comment” button before I finished typing. hahaha***
I also made Japchae, Mandu, kongnamul muchim, and Oisobagi. And all was So Delicious. Thank you for your recipes. Only one photo was taken of it, so I guess that means I have to make them all again and take better photos. So happy!! LoL
Ah!! sorry, forgot the “g” in your name. Maangchi. lol
lol lol, you are so cute!
Hello Maangchi!
It has been a long time since we have chat:) I’m Pristine from Singapore. I’m just wondering, can I use this ojingeojeot in fermenting kimchi?
By the way, I am going to make my first batch of kimchi next week! (EXCITING!:)) and i want to know if its good to add both aejeot (anchovy fish sauce, right?) and saewoojeot together in the kimchi paste?
Thank you so much for sharing your wonderful recipes:D
Did we chat? Where have you been, Pristine! lol
“can I use this ojingeojeot in fermenting kimchi?” yes, you can. Chop up the fermented squid and put it into your kimchi paste.
“both aejeot (anchovy fish sauce, right?) and saewoojeot together in the kimchi paste?”
Yes,you could use fish sauce and saewoojeot together. When you use saewoojeot, mince it with a knife https://www.maangchi.com/ingredients/salted-shrimp
Good luck with making delicious kimchi!
Do you include the tentacles, or do you just use the body portion? Anyway, I blanched some last night and it was soo good :D I love your recipes!! Thank you so much <3 ^^
“Do you include the tentacles” yes, indeed! : ) I’m glad to hear that you enjoyed the blanched squid. It’s soft and sweet!
Maangchi, this is the first time I post something, I just joined your fans but have been watching your shows for a while. Thank you so much for showing the world how to eat healthy and what to do with vegetables, as in the west we are often limited to salad, stew. My husband and I love spicy food but I have three young kids. I’d love to introduce them to fermented fish, as it is soo healthy, but could you give me an idea what veggies could I mix their fermented squid with? Thank you!
I wouldn’t use a lot of vegetables to avoid watery ojingeojeot which will go bad easily. One of the reasons I use chili peppers is that they don’t contain much water. You see I dry the fermented squid with paper towels in the video.
If you want to eat it with vegetables, I recommend taking some from your ojingeot jar or container each time right before serving, and mixing it with your favorite vegetables such as cucumber, celery, carrot..etc
wouldn’t the squid go bad if it is kept in the fridge for a month? it is seafood…i’m just cautious…hehe
Don’t worry, it will ferment instead of going bad because of salt. : )
If you can’t find small squids, can you just use one regular sized one?
yes, you can use regular sized squid. https://www.maangchi.com/ingredients/squid
Sounds really yummy, I love squid! I’ll have to try it this weekend! So excited!
ooh whoo! let me know how yours turns out 1 month later after making.
So adorable. Like Kimchi with seafood, and of course not with a vegetable base but with a fish base :D By the way. How does the squid taste like? Is it sour like in regular Kimchi, or is it just salten?
Love it :)
No, it’s not sour but a little sweet, salty, chewy, and a little spicy. The best part is the flavor that comes from well fermented seafood! It’s not fishy at all
Ohh Maangchi! Can´t believe you posted!
I was dying for this recipe!!
Thank you so much!!!!!!!!
yay! 1 month project!
My favorite side dish! Thank you for posting this – I’m going to start it this weekend!
This weekend? It sounds great!
My wife loves ojingeojeot she always has it in the fridge. But it is the stuff from a jar. Now that I know how easy it is to make I will a big batch when I get home. So around Christmas I will post a pic of how it turns out.
: ) I feel your love for your wife! awesome!
Your wife is lucky to have such a thoughtful husband.