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
Made this today, I followed the recipe completely minus the fact that I soaked the bones for 2 hours. Looks so great and smells heavenly. Cant wait to try it.
Just some clarifications?
Do we leave the onion in?
And
If we want to just use one pot, is there a different way to cook it or just leave bones (and onions) in he pot and keep pouring water into the same pot?
I leave the onion in and it disintegrates / disappears.
I use one very large pot and just keep an eye on the water. It makes it harder to skim and discard the fat, unless you wait until after you put it away in containers and refrigerate. But, as long as you do the first boil, discard, and clean the pot, you’ll be fine!
Hope that helps!
Hi Maangchi, I’ve tried you recipe and it’s so delicious! I want make more soup for my family. but my question is, after I make more soup, can I keep the soup in freezer to freeze it for keeping it for long time, like a month?
Yes, you can freeze the bone soup up to 1 month.
Hi Maangchi,
Can the beef and radish be frozen in the soup up to a month as well? What would you recommend?
Thanks!
Hi!
I’ve been wanting to try this out for ages and starting now. My water after taking out the beef and mu didn’t reduce. Are we meant to keep the lid on or off? I read that we take it off but I don’t understand how the water is meant to reduce?
If anyone is interested:
Sagol bone stock could be a valuable calcium and protein source by boiling for at least twelve hours with ten times of water (wt/wt).
Source: Journal of the Korean Society of Food Science and NutritionVolume 11, Issue 3, 1982, pp.47-52
An Experiment in Extracting Efficient Nutrients from Sagol Bone Stock
Park, Dong-Yean; Lee, Yeon-Sook;
So my parents were right! This soup is GOOD for me!
Hi! I love all your Korean recipes. My boyfriend and I got hooked onto Korean food while addicted to KDrama! I just want to know, is it possible making this and galbitang using pressure cooker? Thanks!
I grew up on this, and cannot wait to attemp it on my own. I just didn’t realize the steps Eoma took to make it so milky white. I thought she threw the oxtail, radishes, seasonings, and water in a pot, and poof! I guess a little more goes into it! Thanks for all the great recipes!!!
Hi Maangchi, Can I use ALL ox tail instead of ox bone and beef flank? So, 4.5 or 5 lbs of oxtail instead?
Will it make the soup less flavorful if I don’t use the beef flank?
Yes, you can! You can skip flank steak and add more ox tail.
Thanks! I am going to try making this over the weekend. I miss the gori–gomtang my grandma used to make and I want to recreate it! You’re the best.
Bye!
Hi Mikko,
I prepare gori-gomtang quite often – I don’t always use seolleongtang, chicken-stock works nicely, too; ox-tail is more tasty and better for a hearty soup than any other part. “My” recipe is roughly the same as for galbitang – influenced by gomtang ;-); sometimes I use gori and galbi together. I use less water/stock and a pressure-cooker or a crock-pot (depends on how much meat I have to prepare and how much time there is).
Serve with kkakdugi, chives, garlic cut in slices (lengthwise. Lots of! ;-)) with a little sesame-oil, sesame-oil with salt, black pepper, rice and kkaennip.
That’s about how they serve it in a small restaurant at Song-do Haepyeon in Busan – not the fancy tourist-place (“Song-do Gori-chip”), but the small, modest place west across the street, further away from the beach. You find it on daum.net – “Nam Ch’on Seolleongtang ( 남촌설렁탕 )” is the name of the place.
Best Gori-Gomtang ever!
Bye, sanne.
I definitely made the mistake of using a crock pot, and my broth was still a light brown in the last round of water. Is it still edible even if it’s brown and not the beautiful, milky white?
yes, of course you can eat it.
I live alone I’m too busy to make ox bone soup
When are you going to post ox tail soup?
I’m waiting.
Hello maangchi. I love this recipe and i want try it. Can you help me?. I want to ask you about what kind of ox bones it is? If it is leg ox bones, should i discard the skin from bones?, cause in my country the leg bones is always with the skin. Sorry if my english bad. :)
My broth turned yellowish/brown, I don’t know what I did wrong, I tried to boil it for longer and high heat and it didn’t help :(
you probably didn’t boil the bones enough the first time (when you discard the water).
the point of this part is to boil out most of the blood from the bones. if you don’t boil it long enough, the soup turns a brown color instead of opaque.
There are two things that guarantee white colour:
1. All traces of blood have to be removed. This is why soaking bones and rinsing them after the first boil is so important.
2.You have to actually boil the broth instead of simmering it. Unless the temperature is high enough to extract minerals from the bones it will never turn white, even after 10 hours.
yes, it’s normal. As mooshoofooie mentioned, the brown color comes from blood. Keep boiling over low heat and pour it out to a pot, then add water and boil it again. The 2nd batch will turn out milky white broth. Then pour it into the first batch. The color will be ok. If you boil 3rd batch, the color will still be milky but thinner. Making bone soup never fails if you keep boiling.
Can I skip the radish?
yes, but let’s say us Koreans don’t recommend it.
we say boiling soups with radish gives the soup a smooth taste.
only when you eat soup with and without can you really understand what we mean. :-)
Instead of beef flank can I use sahtae beef?
Also if I want to make 3 servings instead of 6 should I boil for half of the time or the same time?
Yes, you can use satae part (beef shank).
Hi,
Mine was good but really bland… is it supposed to be super flavorful?
Thanks!
No problem! : ) Keep boiling the broth with the bone over low heat until it gets as thick as you want. Add more water if the water runs out.
Hi Maangchi! I have a question on the recipe. If we cook the beef flank and mu with the bones, and we need to wait overnight for the fat in the soup to solidify, does that mean we need to store the cooked mu and flank overnight as well? In your video you had the soup you made from the previous evening so the mu and flank were used right after cooked. Can we just cook the bone soup with only the bones, and then on the second day, put the flank and mu in the soup and cook together longer before serving?
“does that mean we need to store the cooked mu and flank overnight as well?” yes, keep the cooked beef and radish in an airtight container in the fridge until you serve the soup. “Can we just cook the bone soup with only the bones, and then on the second day, put the flank and mu in the soup and cook together longer before serving?” Yes, you can do that, but cooking radish and beef will take a long time.
dear Maagchi! thank you for your recipe! i was wondering if you can make a video about kkori gomtang (i don’t know if i spell it right, i’m thinking about an oxtail soup)! Thanks a lot!
Kkori gomtang is Korean style oxtail soup. Actually you can use my ox bone soup recipe to make kkori gomtang. yes, I will post oxtail soup recipe someday.