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
Bonjour Maangchi ! Voici mes tout premiers mandu avant cuisson vapeur. Je suis très fière !!! Le pliage a été un peu compliqué mais ça viendra ! Après cuisson , ils sont délicieux . Merci beaucoup Cindy de Paris, France
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can i change potato starch into corn starch? it will make any different?
Yes, you can replace potato starch with cornstarch.
Hi Maangchi,
I just found you on youtube and want to make this mandu recipe. My question is: when i use frozen, already cooked shrimps, how long do i have to steam them? Still 20 minutes? :)
already looking forward to making these!
Hi Maangchi! Thanks for your incredible recipe! I tried it out yesterday and it was stunning!! I’ve also followed your homemade dumpling wrappers but there were some problems.. when I steamed the dumplings, the dough turned out to be a little bit hard. Is that because my wrappers were too thick? :(( I can’t roll them thinner because they will tear easily later when I put the filling in. Do you have any solution to this :((
The dough must’ve been too dry. Add some more water to the dough and knead it until it’s smooth. Then you will be able to shape mandu more easily. Good luck!
Mine don’t look as pretty as yours. I can’t get the dumplings to look stay pinched up at the top, but they taste great! I didn’t add tofu though but it was still juicy. This recipe is a home run!
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It looks perfect with so many beautiful pleats! The dumplings were pinched and folded so nicely! Gorgeous!
Ils sont magnifiques ! Bravo
Hello Maangchi!
I finally got a chance to make these dumplings today! I panfried a few to go with some other side dishes and put the rest in the freezer for later. They were delicious and my husband loved them! I can’t wait to try them in soup! I also got your cookbook recently and am looking forward to making the Braised Lotus Root dish this week as well. Your new mushroom soup recipe will be on the menu this week too!
Thank you for all your delicious recipes! Everytime someone compliments my Korean cooking, I tell them it is easy to learn with you!
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wow, it sounds like you are having fun cooking many delicious Korean dishes! : ) The dumplings look amazing! Yes, you will love dumpling soup. I add them to noodle soup, spicy fish soup, and even to Korean instant ramyeon. Good luck with your Korean cooking!
So delicious!!! This is the first recipe that we’ve made from this blog — Maangchi, you already are our favourite chef. Because of you, these dumplings came out great and now we have the confidence to do more Korean cooking!
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wow, they looks perfectly delicious and cute!
Is there a way to cook these without steaming them? I don’t have a steamer big enough to cook them all at once.
A thai style dipping sauce made with fish sauce is also an option. Swap out the soy for fish sauce and add a teaspoon of sugar. I prefer fresh chopped chilis instead of flakes for this style of dipping sauce.
I make my normal dipping sauce with a little mirin, toasted sesame oil, ginger and green onion too. If you add mirin you can leave out the sugar unless you like it sweeter.
A simple chili oil also works if you really like spicy. Its just pepper flakes, regular sesame oil and a pinch of salt. Mix oil and pepper flakes. The flakes will expand into a paste and absorb all the oil. Let it rest for a while and add just enough additional oil to cover the flakes.
The left over chili oil makes a nice condiment to spicy up a bowl of soup.
I would really love to make these but I can’t eat soy. Is there any substitution for it?
Hi Chas,
If you can’t eat soy products, you might want to make this as dipping sauce:
1. finely sliced ginger, black or red vinegar
2. Red chilli slightly boiled to soften, blend together in food processor with some garlic and warm water. Then add sugar, salt and lemon water to taste.
Good luck
Hi Ermin, thank you for the suggestions! I will definitely try these they sound delicious :)
Hello. I just made an account to reply to you, because like you, I also cannot have soy. I have some tips that may help you out in this regard.
Erin Fei’s recommended sauce recipe is definitely an option, but if you want to use maangchi’s recipe, replace the soy sauce with coconut aminos. This is a soy-free soy sauce substitute that I use all the time. It tastes almost exactly like soy sauce, only since it’s made from coconut it’s a bit sweeter than regular soy sauce. To combat this, just add a bit more vinegar to this sauce recipe and perhaps a bit of salt. This will add back that tartness that you get from regular soy sauce.
As for the soft tofu in the dumplings (in case you weren’t aware, tofu is also made with soy) I have heard that you can replace soft tofu with either yogurt (I’d recommend plain Greek yogurt, because it’s thicker and more tart – preferably strained Greek yogurt if you can get your hands on it. I know fage makes a great strained Greek yogurt), sour cream or ricotta cheese. I know it sounds questionable to use these products in place on soft tofu, but actually soft tofu is made almost exactly like western yogurt or soft cheeses, the only difference is that it is made from soy milk as opposed to regular cows milk, so the results should be similar. I haven’t tried these, but I plan on making these dumplings tonight with strained Greek yogurt. I’ll be sure to let you know how they come out. Keep in mind that because yogurt, ricotta cheese and sour cream are all milk products they will spoil faster than these dumplings that maangchi made. If you freeze them they will keep for longer, however.
In future, if there is a recipe you want to make that requires regular hard tofu, I’d recommend seeking out Burmese tofu. Unlike most tofu which are made from soy beans, Burmese tofu is made from garbanzo beans. It is made in the same process, only it uses a different bean. The result is a slightly softer tofu that is yellow in color as opposed to white. It doesn’t fry as well as regular tofu, but it’s a great replacement for those of us that can’t have soy products. They also make garbanzo bean versions of many soy products, for example you can find garbanzo bean miso paste for miso soup.
Sorry I went on for so long. I hope I was able to be helpful!
Thank you so much for sharing your tips about soy free here! Actually I had never heard about coconut aminos. I just looked it up and found it can be a good substitute for soy sauce. Cheers! : )
Maangchi, they look wonderful and so simple! We will be having these tomorrow. And thank you for showing us the ‘Hot Maangchi Mouth,’ the hottest mouth around when tasting something super, super hot! Wow wow wow!!!