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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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Oh, I never thought of that. ^^ Thank you very much, I will try using that. ^_^ I appreciate the help!
Joongie Love,
How about using dried raisins?
Hi, I have been watching your cooking videos at youtube, and I think you are an excellent cook! You make it a lot easier to make these dishes, and they look so yummy. I have been wanting to try songpyeon for a while now, and I would love to make them on my own to see what they taste like but I don’t have any of the proper fillings. Is there any other sweet filling that I could use other than sesame seed, and bean paste? Thank you!
Violet
Yes, you can make songpyeon without pine needles.
“frozen rice powder is made with rice soaked in water and ground.”
So if you want, soak some short grain rice in water for about 12 hours, drain it, and grind it finely.
I have never used dried rice powder to make songpyeon, so I can’t give you clear answer.
Thank you!
Hi Maangchi, thanks for your recipes. I am from Singapore. Lately, I have this keen in trying out to make Korean food at home. By chance I get tof ind your blog and I find it is great. Especially the videos I can learn from your demonstration too. It is great. Thanks so much. There is one question I would like to ask you. I wanted to try out making songpyeon at home. In Singapore I couldn’t find any pine needles. Can I use something else to substitute it or can I omit the pine needles? Beside that, in your recipe you are using frozen rice flour. That day I went to the korean supermarket in Singapore, they do not have frozen rice flour. Can I use the normal rice flour to substitute frozen rice flour? Thanks so much. Hope in future can see more Korean recipes and video demo from your blog. Thanks and wish you all the best.
dantyba,
You could use any green vegetable such as spinach.
Just out of curiosity, since mugwort kind of a hard thing to find down here, are there any substitutions I can use? Also are there other types of traditional colors?
dantyba,
Interesting! I love steamed rice wrapped and steamed in banana leaves.
I think this is the ricecake I had at the Chuseok celebration at my church. I liked it so much because it reminded me of the Vietnamese Bánh dày my grandma used to make. Only difference was we ate it with a savory Vietnamese pate and steamed them on bannana leaves!
I think I’ll give this recipe a spin once I get back home from college! Thanks Maangchi!
uberathlete
frozen rice powder is made with rice soaked in water and ground. The powder is a little wet, so it has to be kept in the freezer, Otherwise, it will go bad easily.
Hi Maangchi. I have a question about frozen rice flour. Is there any reason why the rice flour is frozen? In some asian stores they sell rice flour that isn’t frozen. Do they freeze the rice flour to keep it “fresh”. I find that unfrozen rice flour has a certain off-taste.
To Josh,
Josh, oh, you are living in Busan now! Yes, the songpyun you made with others sounds very delicious! That’s how my grandmother made! Konggaru (roasted soybean powder) and chapsalgaru (sweet rice powder) are sold in a big grocery store in Korea. Ask a sales clerk to find the ingredients next time you go to lotte mart. Happy chuseok!
To http://extraschmaltz.blogspot.com/
Of course I miss the life in country side. I used to follow my grandmother to pick some green chili pepper, corn, and other vegetables. She prepared simple but the most delicious lunch with the fresh vegetables we picked together. I envy you! : )
To Jo,
The rice powder I use in this video is made with short-grain rice. Ask this question in forum in my website. You may get good answer there from others.
Aw adorable outfits ^^
maybe a silly question, but: can I replace that frozen flour with normal fine rice flour? and should I in that case then get non-glutinous rice flour?
get a bit confused by the many variations of something so “simple” as rice flour…
These look so delicious! You two are also adorable in your traditional dresses. Today I’m going to be making red pepper kimchi with cabbage and daikon from my garden, so I’ll be sure to send you pictures! Maangchi, do you ever miss living in the countryside?
I just made these yesterday! I went to a local temple in Busan and made them with a group of foreigners and Koreans. We steamed them in a huge iron pot over a wood fire. It was great! Yummy!
I’m having trouble finding ingredients to make your recipes now that I’m in Korea! Isn’t that funny? I go to the local Lotte Mart and I can’t find kong garu or chapssal garu anywhere! Or any large quantities of black sesame seeds, or pine nuts, or big bunches of spinach. I think I need to start shopping at the shijang.
Happy Chuseok!