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
Hello, Maangchi!
I saw different types of kimchi recipes on your page and all of the use some type of fermented fish product. Is it required? I can’t get fermented shrimps or good fresh squid or oysters where i live, but i really want to make some kimchi.
You can skip fermented shrimp paste or oysters. The kimchi will still turn out delicious. Check out my vegetarian (vegan) kimchi recipe here. https://www.maangchi.com/recipe/chaesik-kimchi
Thank you for the recipe Maangchi!
I’ve been using it for the past 2 years, and it’s delicious every time! Last winter I made some and put it to ferment in our backyard barn, but the temperature suddenly dropped and my kimchi froze! I ended up letting it sit for 2 months before eating.
The cabbages looked really delicious and green today, so I decided to buy some and make kimchi. I was running out of my last batch anyway :)
See full size image
Thank you for sharing the photo and your kimchi making story! I almost smell the crushed ginger, garlic, and chive smell from the photo.
Love this recipe! Tried once and taste great! I do have a question, I’m not sure if the fermenting process went well, as I didn’t have enough brine that covered the cabbage? I only used half a cabbage to try. Should I have used more porridge?
The brine should cover the whole cabbage
I can only get shrimp paste locally. How much shrimp paste should I use in this recipe and do I still need to use fish sauce. Thanks
What size of container would match this recipe? 2.1 Gal?
Aloha,
Tony
A 2.1 gallon container should work! i probably won’t fill all the way up so just make sure you have enough brine to cover the kimchi!
Maangchi! SO GOOD. I make this batch of kimchi every few months and we eat it every day. It’s the best kimchi I have ever had. I do everything exactly as you’ve written (except I haven’t been able to find minari every time). It takes three days in my kitchen and I use a heat mat in the fall/winter. I’ve given some to friends and have converted them all to your recipe. Thank you!! :)
I’m trying to make this as well! Hope it comes out well! I couldn’t find the “saeujeot”, so I’m using extra fish sauce instead. I did see “fermented salted fish” which had other kinds of fish in it, but I didn’t dare to buy it. It was a Thai brand I think. Do you think that would work? In my area they always have lots of Chinese/Indonesian products but few Korean products.
They also had this stuff: https://www.tokogembira.nl/nl/kimchi-base-multipurpose-sauce-473ml-surasang.html
Do you have any experience with that?
Thanks best regards!
Hi, I also live in the Netherlands.
I leave the dried fish/anchovies out, because our toko doesn’t sell ones without fish bones! Just use more of the other fish ingredient + also the salted shrimps! (Those are usually in every toko, but sell quickly). Readymade kimchi base can be used, but it simply isn’t as good as homemade! Making it yourself doesn’t take a lot of effort + it tastes twice as good
Question, When The Napa cabbage is Fermenting in the Fridge, how many Days do you Wait Before Eating it? Wanting to Make, for So long. Had Korean Style Before, But the Lady is No longer Part of My Friends Family, any longer. But I Miss her Kimchi!
Normally kimchi is not fermented in the fridge but instead somewhere warmer like your kitchen. If you want to ferment it in your fridge it takes somewhere between 1 and 3 weeks depending on how sour you want it.
Hope this helps!
Hi – I just recently made the Kimchi recipe on here – the one without the squid. I had it on the counter for 3 days and it was bubbling great.in fact I had to remove some…( I used fermenting lids) – after 3 days I put it into the fridge and when I checked on it yesterday – the liquid had disappeared – not all of it..but it certainly wasn’t covering the veggies anymore – it smells okay…but I am a little nervous because I did use fish sauce and salted shrimp. I love kimchi and need to learn how to perfect it – I eat at least a cup a day!! HELP
It should be fine! Sometimes the cabbage rises to the top and makes it seem like nothing is there, just make sure to press it down to get the brine to the top!
I made this kimchi for some friends, and one of my friends brought home some for his Korean mother in law. She said it was some of the best she’s had in a long time. I was very proud. Thanks, Maangchi!
Awesome news! Congratulations!
This recipe is a real monster, it keeps getting bigger every time I make it !!!! Thank you very much for the education, it is delicious !!!!
Maangchi please help. Made my 2nd batch which doesn’t have the great flavor of my 1st batch. I’m guessing that I did not let the salted cabbage sit long enough since I may have rushed the process. I now have watery and not much tasty kimchee, like the store bought kind. Should I drain the kimchee and add more of the porridge and seasonings, or just add more of the seasonings – shrimp paste, pepper flakes? Please help. Thanks!