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
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Anchovy kelp stock
Feb 20th
Hi Maangchi!
I am from the Philippines and I don’t know where to find Ginseng root or Ginseng powder. I also have a lot of allergies and I don’t know if I’ll be allergic to Ginseng.. Any advice on what alternative I could use in place of Ginseng? I really want to try this, specially during colds/sickness season. Thank so much.
In that case, try it with ginger instead. It’s a different taste, but originally Korean, too (we’ve got the recipe from a dear Korean friend).
And children can eat that one, too.
How many ginger should I use? should I use as much ginger as ginseng in this recipe? By the way, thank you so much for answering my question.. :)
Try the same amount on your first try and change it later according to your taste.
You’re welcome! :-)
Bye, Sanne.
Hi Maangchi and all
I need help here. I am about to buy ginseng in Seoul but I read from internet there are 3 types of ginseng – susam, baeksam, hongsam. which one of these type you use to make ginseng chicken soup above?? Any advise how I choose good quality ginseng?
I read one of the comments I can substitute it with 1tbs ginseng powder, any recommended ginseng powder brand you have? Thank you!!
Hi dear in my country just have a dried ginseng. for make 삼계탕 how many times i should ginseng soaked in water?!
감사합니다 ^^
Hi dear in my country just dried ginseng. for make 감계탕 how many times i should ginseng soaked in water?!
감사합니다 ^^
hi maangchi i bought this package of dried veggies but i don’t know if is good to use it to make this dish, and is yes how to use it.
See full size image
Kandracar,
My assumption is going to be that it should be fine to use this but since the veggies look like they’re frozen(?) they might not taste the same. This package does say it’s for the same recipe… but I always try to go for the fresh ingredient route.
hi Maangchi
I don’t have a ginseng root..can i use a ginseng powder? And how many tea spoon does i need? Thank you before..
Yes, you could use the powder, too. I think about 1 tablespoon is enough for 1 serving.
Thx a lot.. I will recook this recipe..
Maangchi I found out that my soup turned out to be kinda yellowish instead of having that beautiful white colour. Is it something to do with the chicken I used? The chickens we commonly eat here in Hong Kong are rather big in size and the chickens’ skin is kind of yellowish. My first attempt of following this recipe didn’t go so well. The taste was good but the soup somehow became very thick and it looked like some kind of chicken porridge lol. I think I must have cooked it for too long over high heat…
Maangchi, your comment doesn’t sound like making samgyetang lol
” I found out that my soup turned out to be kinda yellowish.. ”
I thought you talked about ox bone soup! lol
It’s normal the color of samgyetang turns out a little dark because of ginseng and jujubes. Use less ginseng and skip jujubes (or use only 1) if you like to make yours milky.
“the soup somehow became very thick.” I would add more water to thin it out before serving. Good luck! : )
hi Maangchi
Im just wondering is it necessary to have jujubes on the soap? because its hard to find jujubes here, and i really want to cook your Samgyetang,..
You can skip jujubes and it will still turn out delicious!
Hi just wanna ask if i could use other pot like stainless pot.since i dont have that kind of pot you are using. Thank you
yes, you can. Cook it in a large stainless steel stock pot and serve it in a ceramic bowl.
Great video, easy to follow steps. First time making, the taste was great but not enough soup at the end and the chest meat was still not as soft as those Korean stall.
Next time I need a bigger cooking bowl and cook it longer. :)
The sweet rice was finger licking good.
Thanks for the video.
Good idea, using a large pot is better.
I found a samgyetang “kit” with the sticky rice, dried jujubes, and dried ginseng in it at our small, local Korean grocery and remembered that I always see this in my Korean cookbooks and on your site, Maangchi! Tonight I will try to make it using your recipe as guidance, since I cannot read Korean well (yet). My husband is excited to try it; maybe 어머님 will be impressed when he tells her I made it, haha!
Ha! It turned out delicious! I added a bit of ginger, too, and some chestnut. Thanks, Maangchi! ^_^
awesome!
Hi Maangchi,
Is the soup suppose to not add salt and pepper? :)
yes, when you eat it, add some salt to your taste. check out the step 6 in the recipe please.
Hi maangchi..
where can I get the sweet rice? Can I just substitute with Thai’s sticky rice?? or normal rice???
yes, sweet rice (glutinous rice) is sticky rice. Good luck!
Hi Maangchi! Thankyou for the great recipe!! The weather has been chilly lately, and my boyfriend fell into sickness..so I was in search for a good healing soup for him and decided this was the one..~ I added some small carrot pieces and shredded the chicken and placed it back into the soup so it was easier to eat.The balance of flavours were soooo good (:. He told me this soup reminded him of his own mother’s soup! We ate it with a lot of black pepper and the garlic was soft and sweet. Yummm!!! Thank you again :)!!!
I make this dish alot it’s one of my favorites and i always look forward to it, but cornish hens here are expensive and i wanted to experiment, so last night i did and it was the worst it’s ever turned out! So here is my tip: if you are using a piece of chicken instead of a Cornish hen, make-sure the skin isn’t real fatty! I used a leg last night and it turned out that the skin was so fatty that it actually ruined the soup, it ended up being disgusting! the small amount of meat i actually got was fine but the fatty skin and fatty meat ruined this dish! so if you’re trying this out use a good piece of chicken with minimal fat and a nice thin skin!
lol However on a side note, I didn’t have any ginseng and couldn’t find any in my area for that time of evening, so I went to the superstore and bought ginseng tea. i used Korean ginseng tea that came in granular form. I used 3 packages and it worked really well, of course since my fatty chicken ruined my soup i’ll have to try it again!!
Simple solution! Just skin the chicken and make samgyetang if you don’t like to see the floating fat. Or make it and later scoop out the floating fat
LOL, the fatty skin actually made the liquid part of the soup more of a gross gelatinous texture, it ended up being more of a really weird half jelly- half liquid like chicken dish that only tasted somewhat like ginseng soup; i ended up taking the chicken out, rinsing it under running water and eating it with steamed rice :p next time i will pick out a nice piece of chicken instead of whatever is in my freezer hahaha :D
LOL , here is tips for you .. next time do not use chicken thighs , why ? because chicken thighs contains the most fat . Next time , do use chicken breast , skinless , boneless , if you don’t want any fat floating around , but i must warn you , if you choose chicken breast , skinless and boneless then u must be careful , why ? because your meat might turn out pretty dry . Even cooking regular chicken noodles soup , i still end up with some fat floating around .. no biggie , don’t fuss over it , just remove it .. end of story !! Even the cornish hens still have little fat floating around !!!