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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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Can I add lotus seeds? Because I really like lotus seeds :)
Thank you so much for this recipe. I first tasted sujeonggwa at a Korean restaurant years ago, and I loved it, but I never thought I would be able to make it. Now I make it every time I have a sore throat- it really works! Thanks a lot Maangchi!
Yummy! This is DELICIOUS!! It was 85 degrees today and when I got home from, it was SO refreshing and tasty!!
See full size image
wow, you are so good at Korean cooking! The soaked dried persimmon looks very sweet, soft, and flavorful!
It is SOOOOOOO good! It’s good because your recipes are great LOL, thank you!
I am so excited that I found this recipe! This was one of my favorite things in Korea (though my boyfriend doesn’t like it), but it was hard to bring any back because they don’t have tea bags of it! Now that I found a recipe, I’ll be able to make it. Thank you!
Just made this – it’s steeping in the fridge. Can’t wait to drink it!
I noticed the ginger slices still had plenty of flavor after straining. I don’t throw anything away that I’ve already paid for if it still tastes good. So I removed the cinnamon, weighed the ginger and put it back in the pot. Then added an equal amount of sugar, a splash of water, and brought to boil. Then simmered for 20 minutes stirring frequently. When the liquid was almost gone and the ginger was getting translucent, I spread it out with chopsticks on a cooling rack set over a piece of foil. Now I have candied, cinnamon-spiced ginger as well as a yummy drink. I consider this a total bonus!
Thank you for sharing the great tip with us! You can boil the ginger many times until it tastes nothing! : ) I love your frugal way!
I am doing this for my geography class. and have about 30 people to serve can i put the pinenuts to the side and give them some if they want them and cut the persimmons into bite size peices so at least everyone can try it.. Or will it ruin the purpose?
Why do you remove part of the pine nut? thanks
You actually dont remove any part of the pine nut, its the stem of the persimmon that you remove.
I wonder about this, too. I see it all the time in Maangchi’s and other Korean cooks’ videos. Are the tips of pine nuts bitter, perhaps? I’m going to investigate…
:)
Made this today. I couldn’t find any persimmons so I used apples and it came out great!
Hi, Maangchi! I love your site. I tried making this and I think I overbrewed the tea. It has that feeling when you boil tea for too long. I followed the instructions. I used a kettle with the lid and spout closed. Did you use a kettle that let out steam while boiling?
Mangchi, I really want to make this drink….
But I cannot find dried persimmon here…
all I got is fresh one…
how shall I prepare the persimmon?
thankss for the great recipe
Hi Check out the video on the page. It’s showing how to make dried persimmons with fresh persimmons. https://www.maangchi.com/ingredients/dried-persimmons
hi maangchi : ) i made this drink and everyone in my house loved it!!! theres another drink that they serve when i go eat korean bbq i dont know what its called but its kinda milky water with some really soft rice at the bottom can u do a demo on how to make that thanks : )
I think it’s shikhye.
https://www.maangchi.com/recipe/sikhye
Thank you!