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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
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
We 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
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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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
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Hello Maangchi!! I am always excited to read your blog. I have a small question. I recently have purchased a rice cooker, and I am trying to get more familiar with using it. My husband is from South America (Ecuador) and we eat rice daily, which is why I purchased the rice cooker. Can Patbap be made in a rice cooker? How do the steps change?? Is there any possibility of you doing some recipes for rice cooker users? I would fall over with joy!! You are the best. Thank you in advance for your reply. God bless!
You can make it in a rice cooker, but first you need to soak the red beans to make them soft first.
Thank you very much for the recipe Maangchi! We love Patbap/Sekihan!
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I usually do it the easier way. All I did was presoaking the red adzuki beans for at least 1/2 a day or overnight then cook them together with white rice/ brown rice in a rice cooker.
This way the adzuki beans will be soft enough as it cooks along with the rice .
Cheers! :)
I have been eating this rice every day! But but I use brown rice and I eat with with radish and cucumber kimchi
Hi there! My son made your potatoes the other night and they wer soooo good! Going to make the patbat tonight. Can you tell me when to add the beans please?
I’m sorry about not mentioning when to add the cooked red beans in the written recipe. Thank you for asking me about it. I added it just now. As you see it in the video, you will have to add the beans after adding 2 1/2 cup red bean water. You probably has already figured out and made nice patbap, yeah? I hope so! : )
Hi Maangchi – what size is your le creuset pot to make the rice? Thanks :)
Hi Maangchi. I have been following your videos for several years and I appreciate the way you explain ingredients and processes, making it easy for anyone to enjoy Korean cuisine. Today I made Patbap and the flavor is incredible. To add something spicy, I also made tteokbokki and the two dishes go very well together. I made the tteokbokki with only 1/2 pound rice cake and increased the fish cake to 1 pound and used 6 hard boiled eggs. I made the changes to cut back on the starch and increase the protein. Since I’m comfortable with the basic ingredients, I’m starting to experiment more. A few weeks ago, I was watching the Korean Drama Series, ‘Dae Jang Geum’ and realized something had been missing from all the Korean dishes I prepared – eating utensils. A search on Amazon and eBay showed me a large variety of Korean chopsticks and spoon sets. Never gave much thought to chopsticks but discovered Japanese, Chinese and Korean chopsticks are very different. I ordered several Korean sets, from the basic plain metal to the fancy stainless steel with turtle pattern, crane pattern, ginseng pattern, and the gold plated titanium. The sets were ordered from vendors in Seoul so now I can eat authentic Korean dishes with authentic Korean utensils which makes dining even more enjoyable. Thank you for sharing your love of food. Paul
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Gosh this is so beautiful with all the side dishes. Today I bought some azuki beans and will make the Patbap tomorrow. Sounds so delicious. I’m anxious to see the difference in taste of azuki beans and American red kidney beans. yum.
You have been getting into Korean cooking for a while! Good luck! : )
Hello John!
I was wondering what the differences were between Korean red beans and American kidney beans.. then I saw your comment!! What did you notice? Did you have any preferences? Thanks in advance,
G.N. in FL