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
I made your recipe today and somehow at the end of cooling the broth, I realized the juice has decreased. Will I be able to add more water once I reboil after taking out the solid fats?
I’m recently divorced but I remembered how to make 고리곰탕 from my exwife, she was from 소산, 중정도. I used your and another’s recipe for guidance on cooking times, very helpful, thx. I’m curious, did you learn to cook Cholla-Do style or from elsewhere? I’ve been living in Kunsan 군산 for 26 years and am familiar with other provincial cooking styles. Thx in advance. Happy Lunar New Year!
Dear Maangchi,
I completely forgot to thank you for not only following my request from some time ago for this recipe but even including it in your fantastic new cooking book! Thank you!
Tail trimmed and washed, soaking as I write. :-)
…and we had it again only a few days ago (wedding anniversary).
This time, I prepared the ox tail together with shank and tongue (similar cooking time) in a clay pot. Of course, the resulting broth was super concentrated and I diluted it with other broth. Yummy!!!
It sounds great, sanne!
One more close up photo!
See full size image
Hey Maangchi! I loved this video, and your splendid table interview, so much so I made this soup using your bone broth recipe. It was incredible. My friend swears it cured her cold.
We paired it with radish kimchi and the chive pancake from your cookbook. Thank you for the great recipes, the inspiration and for being you.
See full size image
You made a great table setting for sokkoritang. Rice, soup and kkakdugi (cubed radish kimchi)! You even added chive pancake. No wonder your friend said it cured her cold. : )
You listened to the splendid table! My readers are everywhere!
Why do you throw away the water from the first 12 minutes? Isn’t that full of flavor and nutrients?
Hi! Is it possible to cook the oxtail in a pressure cooker? I have an Instant Pot. Thank you! =)
Of course!
It takes about 1/3 of the time.
I always wait until the pressure goes down by itself after having turned off the heat.
I want to know where can I find ur…heavy and large pot ….Look like good…..thanks…I love this soup so much…
I bought it from amazon. Here you go. https://amzn.to/37UEXak