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
Is there anything I could use instead of Chinese sausage? I love smokey tastes and sausage, but I can’t eat red meat for medical reasons. Would chicken sausages be okay?
Hello! Is there a specific Korean word for Chinese sausage other than “중국 소시지” ? I’m living in Korea currently and would love to find some on Gmarket or Emart, but I’m not having any luck. Thank you!
hi maangchi!
instead of chicken stock concentrate, can i use Chicken Bouillon powder? i don’t have a rice cooker and i want to double the rice. so for 4 cups of rice how much water should i use and how long should i cook it for?
thank you in advance!
Hi maddymaddie,
I am not Maangchi. Your inquiry caught my attention as this recipe looks very promising. I hope you do not mind if I give your inquiry a go.
Cooked rice is 1 cup of uncooked rice in 1-3/4 cups of water simmered in a covered pot for 18 minutes. Remove from heat, take the lid off, place a kitchen towel over the pot, put the lid back over the towel and let it sit for at least 5 minutes. The kitchen towel will collect excess steam/moisture from the pot. This is how I would cook this recipe without a rice cooker – simmered for 18 minutes, then kitchen toweled.
So, for the addition of two cups of uncooked rice you will add an additional 3-1/2 cups of water.
The water used in this recipe for 2 cups of rice is rather low at 2-1/2 cups – it is 1 cup short. But there are a lot of other ingredients with liquids that will add water as they cook with the rice, especially the cabbage.
Chicken stock concentrate is either a liquid or a powder, like you already have.
I would dissolve the powdered chicken bouillon into the 2-1/2 cups of water the recipe calls for. I suggest using 1 tsp per the recipe PLUS the appropriate amount, probably something like 1 tsp bouillon per cup of water, for the additional 3-1/2 cups of water you will be adding to get the additional rice.
I have not made this recipe, yet. But I often make a simplified version of something similar. I use short grain rice with it. I do not have a rice maker so I cook it exactly as I described above.
Dark soy sauce is the regular, normal, everyday soy sauce that westerners know, use, and love. Chinese parsley is called cilantro in the west and is the leaves of coriander.
Good luck.
made this the other night. definitely 5 stars! thank you so much. i used boneless chicken breast and the chicken came out a little overcooked. i cut it up into pretty small pieces. any advice? would cutting larger pieces help? or marinating it overnight? stir frying it a little less? different cut of chicken? any advice is appreciated.
thank you.
Hello! Glad you love this recipe :) Trying using boneless chicken or cutting it up into yes, larger pieces. x Hannah
Hannah, you are awesome! : 0) oops my nose is bigger than before? lol
Thanks so much for posting this recipe, Maangchi! I made it tonight with great expectation, and I was not disappointed at all. I had never tried the dish before, so I was excited to make it. I had to alter the recipe in a few ways for lack of ingredients (I couldn’t find any good oyster sauce and I replaced one cup of chicken broth for one of the cups of water needed to cook to rice because I had no chicken stock concentrate) but it was still delicious. I mixed in a little gochujang for a bit of spice. I’ll definitely be using this recipe again.
I made this yesterday. One word of caution. Make sure that the rice cooker is big enough for all the ingredients. It did not occur to me until the end. I froze half and cooked the other half.
My husband had such a good laugh. Ha, ha, he was lucky he got any rice at all for dinner.
I made it without the shiitakes because I didn’t have any. I added regular button mushrooms and this dish was amazing anyway. Delish!
I think any type of mushrooms will work well. yummy!
Lap cheong and Salty duck egg <3 I made salted duck egg when i was in middle school. it was part of my curriculum. :D
I spotted Jessica! :D~
I like to learn how to make it someday.
Steamed chicken rice looks so delicious and it is very healthy. This recipe is perfect for me, I love the color and texture. I would love to try this at home and make it for my family. Thank you Maangchi for posting this recipe.
Great! Happy cooking!
I think I know what I’m cooking tonight. This looks great!
this looks so delicious !!! can’t wait to try the recipe :)