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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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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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Stir-fried oyster mushrooms
Nov 21st
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Looks delicious Maangchi! I will try to make this with rice flour or cornstarch as I cook for someone who cannot eat wheat flour. Any suggestions welcome!
Hi, Mam Maangchi,
I am very impressed about your cooking, especially Seafoods, Pancakes and Permented veggies like Kimchi, actually I love them all your recipes… I very Proud of you! Can I have a favor to ask, because I really Loved Korean foods and TV intertainment and dramas, how about if you give as Korean to English name your menus or recipes. Just like Saeo- Shrimp, jeon- pancake, Wow…next time I will a picture the one I will cook from your recipes. Thank you so mam Maangchi and God bless you more.
Hi Maangchi!! I always try your recipes and they always end up so delicious. Thank you so much for sharing your recipes with us :))
I have a question too. Can I use smaller shrimps and just make them like a batter to stick together and make the pancakes for this recipe? Would it still work? Or does it have to be bigger ones?
Yes, you can make delicious shrimp pancakes with small shrimp. Chop them up and mix with batter.
Thank you Maangchi!!
Hi Maangchi,
Started following your channel since last year and I love your videos a lot! Your video has been a great inspiration for me to cook and taste Korea food especially for people living in other countries where it hard to find nice Korean food. But with your video, I can recreate them easily at home. I tried making Korean food for my parents and friends and they really like it! Now I am constantly cooking dinner for my parents with some of your recipe!!! And I thought I couldn’t get your cooking book in Singapore! But luckily I found them and it was the last piece. I know they are going to stock up the book, but I have to get them asap because I couldn’t wait any longer!
I’m happy to hear that you found the book in Singapore! “with your video, I can recreate them easily at home…” You must be a great cook!
Hi, i was just wondering where you got that basket from?
ive been looking for one for vegetables and i havent been able to find one.
oh, you like the basket! I bought it in a market in Korea. Check out a large Korean grocery store, please. You may find one.
Hello Maangchi
You did it again, another great recipe!
I just finished eating this and I can only say: fabulous.
I made this with regular mustard powder (becasue thats all I ihad) and I wish I had more shrimps. It tasted so great. And it is so easy and fast to make. I just have to practise the butterfly cut :-). Is there is a difference between Korean and regular mustard powder?
See full size image
Yours looks fabulous! Yes, Korean mustard powder gives it a tingling spicy feeling, more than usual mustard.
Hi Maangchi! I am living in Seoul now, and at this season there are so many stands selling cases and cases of 매실. Could you post a recipe of making 매실주 and 매실 extract? I now can only buy made ones from the traditional market. Thank you!
OMG these look out of this world! I must try it!!!
Hi, it’s my first time to meet you online.
I met your food online a few days ago and I got to love your cooking.
After that time, i watch your videos every single day.
I like your recipe and would like to follow all your way.
I have a question.
Where did you buy your cutting board, I love it , so I want to buy one like yours as much as I can.
Hi, Nice meeting you here on my website! I have several cutting boards but 3 of them (thick ones) are from Brooklyn Butcher Blocks.
Maangchi, this looks amazing! I’m super excited to make this for a dinner party next week. :) Thanks so much, your recipes mean the world to me :)
Let me know how it turns out. One tip is to use heirloom eggs with dark yellow egg yolks.
Ooh what a fantastic idea to use heirloom eggs! That’ll make the shrimp a beautiful orange yellow – even more appetizing. I’ll definitely do that – thanks so much for the tip! :)