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
Hello, Maangchi-nim! I made my very first pajeon just a few minutes ago and I’m just so excited I wanted to share this picture with you! It was crunchy and tasty, thanks for the recipe!
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I made this tonight—insanely good! I used sesame oil instead of cooking oil because I was out and it was delicious.
PS: my tamagoyaki pan was the perfect size and shape to make this and I’m excited it’s no longer a one-hit wonder
I tried the recipe because I love Korean pancakes and Korean cuisine! Needless to say, I was very excited to cook and taste the green onion pancakes. It was delicious with the sauce- I did use a small hawaiian chili pepper, and honey instead of sugar as suggested. It inspired me to make my own version of green onion pancakes that I will likely post on my Youtube channel.
Also, in the photo, I mixed the green onions in after placing them in a row the first time. I liked the way it turned out that way as well! :D All the best, Maangchi! -Samantha L., Youtube: Samantha’s Music Renditions
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It looks great, Samantha!
tried this twice because i realized i messed up on the preparation and cooking. my first attempt, i used regular sized scallions, sliced thinly but to length(they curled up after rinsing), 1/2 CUP sugar, not 1/2 teaspoon(it caramelized in the batter), NOT a non-stick pan with not enough cooking oil….. which is why the first batch came out terribly.
the second batch i did after re-watching the video, using EXACTLY the same sized wild onions(farmer’s market), the correct amount of sugar, the correct pan and the correct amount of cooking oil. I also added ‘salad’ sized shrimp.
it was wonderful. very simple. very tasty. it’s a keeper.
Hi! Love your blog and your You Tube videos. I also have your book :)
Can you please tell me what is the best flour to use when making Pajeon? Should I order Korean pancake batter/mix on-line (I don’t have a market near me)?
Thanks so much!
-Christy
Maangchi, I look to your recipes for all of my Korean inspired dishes! I have an allergy and try to make pajeon gluten-free, but struggle with making them crunchy. :(
Do you have any recommendations? I like to keep dishes authentic as much as possible.
Thanks,
Dee
Hi Dee,
Why don’t you use a mixture of rice flour and potato starch?
Hello Maangchi, I’m a 14 years old kid from Germany! I’m interested in Korean food and I love your recipes soo much, they are amazing. :D I made pajeon several times, but the pajeon today were actually better than the other attempts! This time it was really crispy and delicious! I didn’t have soybean paste, so I used a bit salt. My previous ones were either burnt or not crispy…haha. Lots of love from Germany!
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Congratulations! It looks crispy and delicious.
Hi Maangchi! I’ve been an avid fan of uours and been trying out most of your side dishes! Too bad I didn’t take photos of ’em so now, I managed to snap a pic before we finish all the green onion pancakes. I love your blogs and your Youtube channel. Our cuisine is much different from yours however, my sister and I prepare Korean food in an almost everyday basis. And your blog has been our guide. Bless you!
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These are just how I remember from Korea – thank you for this delicious recipe! They turned out so good, we didn’t even have time to take a picture! My boyfriend was skeptical, and said “those aren’t scallion pancakes…” But didn’t have much to say after he tried a bite ;-)
What type of vinegar do you use for the sauce? Is it rice vinegar or white vinegar or another type? Does it matter?
It doesn’t matter. Any kind of distilled vinegar will work well. I used to love apple vinegar but these days I prefer white vinegar. My taste seems to have changed over time. : )
Can i replace soybean paste with other ingredient??
You can skip soybean paste and add soy sauce or salt.
I actually made two big seafood green onion pancakes. The ingredients are a bit different but it came out so good, very tasty!!! I also used unbleached all purpose flour, so the coloring may look off and I forgot to take a picture of the sauce, oh well, happy cooking!!!
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Due to food sensitivities and allergies, I am not sure what I can substitute for some ingredients in your recipes. I can’t have things made from soy and wheat. This also includes things like sou sauce but at least with soy sauce I can replace with coconut aminos. The flour in the recipe I can replace with an alternative floor like coconut, arrowroot, almond or rice but the soybean paste I’m not so sure of. Any suggestions? I think maybe a challenge for you could be to come up with alternatives for some ingredients so they are allergy free like instead of soy sauce use coconut aminos.
I didn’t have bean paste. Only used 1 cup of flour, 1 cup of water, flax seeds, and a bit of sugar. Came out perfect. You don’t have to follow the recipe to the exact T to get pajeon to be correct. Just make sure you use non-stick pan and oil when pan frying it. =)
Use rice flour, in place of your wheat flour, it is a true traditional Korean pancake ingredient plus it will make the outside of your pancake crispier. In place of soy sauce use Vietnamese fish sauce, both of these options are both authentic and should help you avoid your soy and wheat allergies.