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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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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Fish cake noodle soup
Jan 21st
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Hello Maangchi, thank you soooo much for making your wondeful recipes available. I watch many Korean Dramas and always wanted to try to make the food I see. Now I can thanks to you. I made kimchi for the first time with your recipe and it came out amazing. My family LOVES it. I have one question. I still have some left over Korean Radish. How do I safely store it in the fridge so that I can use it for another recipe.
Hi Maangchi, i love your recipes! :) I made kimchi with your recipe and everyone in my family loved it! I also made Kimchi stew with it. I am planning to make again, but i don’t have radish :( Can i make it without the radish? what difference does it make?
Thank you
Hi Maangchi,
I have been following your recipes for a while now. Love all the neverfail recipes. Can you please tell me if I can substitute minari for something else? I love minari in my kimchi as it adds different taste and texture so i would love to add it but there is minari in my country
Hi Maangchi, I am a follower of yours for quite some time now. I need your help by telling me how to made my own chilli flakes(gochugaru) for kimchi use. Due to the lockdown of Covid-19, I can’t get it from the store.
Hi Maangchi!
I’ve made your kimchi jjigae and japchae for my family and they were blown away at how delicious it was. Thank you for sharing your recipes!
I want to try and make kimchi using your recipe. I do not have Korean fermented salted shrimp but I do have Filipino fermented salted shrimp. Would that be an okay substitute? Thank you!!
Hi Maangci,
Love this recipe! You make this look so easy! The matchsticks, especially.
This kimchi is very good fresh, but I like it even more on the sour end of the spectrum. My fermentation lasts several days for the sour jar; last time I did seven days. The fresh goes straight to the refrigerator.
Not content to just go traditional, I tried galanga instead of ginger. It adds a floral dimension and some sweetness that balances the acidity that develops.
The last time that I did this recipe, I used distilled water instead of tap water, since I’ve read that the chlorination of tap water will kill the beneficial bacteria on the cabbage. I honestly couldn’t tell the difference.
I was watching documentaries from Arirang on Youtube about Kimchi. They said before red peppers came to Korea in 1592 they used a Cockscomb blossoms to make it red and sichuan peppers (sancho) for spicy. I’d LOVE to try sichuan pepper kimchi from “old” Korea.
https://youtu.be/MhGo3OIDhV0?t=491
Have you ever made this?? I want to learn how ^_^
Oh, I don’t know if the documentary is accurate or not: https://www.sciencedirect.com/science/article/pii/S2352618114000043
This paper says that gochu was documented 2000 years ago.
Either way, Sichuan (choncho maybe?) pepper kimchi sounds exciting!
I would not trust this paper. The authors make a number of claims that are not logically sound. For example, they claim, without any genetic proof, that it would take billions of years to cultivate a less spicy pepper from the Mexican and Central American peppers, so therefore there’s no way that Korean peppers come from those. Aji Amarillo is a Peruvian pepper, not Mexican. Not to mention that Mexico has many different pepper varieties, many of which are less spicy than any used to make gochugaru or gochujang. Also there are many first-hand accounts from Korean documents that revord the trading of hot peppers from Portuguese traders.
Hiiii, i tried your recipe and I dont how but I failed it.. either way I’m so bad at cooking or I missed something….. by the way if I use the nuoc nam for the fish sauce is this okay? If i cant use it can you please tell me where I can find it online ? (I’m from france) thanks in advance
I made my own kimchi following this recipe thank you!
I maybe made it a little bit too spicy but it’s okay to have just a little.
I couldn’t find Korean radish so I just replaced it with more carrots.
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Hi Maangchi,
i always watch your cooking videos, but sad to say I never tried any of your recipes. But now, I want to start trying it, first with kimchi since I love kimchi… I just want to ask if I can use ordinary rock salt instead of Kosher salt for the kimchi? Thank you…
Hi Maangchi, I’ve been following your YouTube channel and now with this lockdown I wanted to try making kimchi at home. I just realised in your recipe you said to use 2 tablespoons of rice flour but I misread that too 1 cup would that be a problem? And I opened the container today and it made a pop sound and it didn’t taste bad but I think the sauce I made was too thick, so I don’t know what to do with it.
hi what’s the difference between this making whole cabbagr or cut up kimchi besides it being easier to eat?
Hi! I ran out of cabbage to ferment but I already made the porridge mixture(including carrots, daikon, spices, etc). May I just keep it in the ref first until the time I get to buy cabbage? How long may I keep the kimchi porridge mixture in the ref?
Freeze it.
Check out Maangchi’s FAQ: https://youtu.be/c3aZ3nBMtNU
Hi,
I’d like to try out your recipe an therefor I need to know how much in ml is a cup you mention in your recipe.
Thanks
My 1 cup is 240 ML.
Having looked for a recipe for Kimchi online, I found your video on YouTube. I made a batch, though I didn’t have all the ingredients, and it was very nice. THEN, I saw your website and saw there was a Korean store about 25 miles from my house. So, I went there (and spent a small fortune!), but got everything I needed. Large Napa, radish, paste, flakes, they even had saeujeot! I was so happy!
Anyway, I made another larger batch of Kimchi and it tastes absolutely wonderful with all the ingredients! The only thing I did differently was to cut the Napa into smaller manageable chunks.
I was so pleased, I bought your new book!
Now I can’t wait to try the recipes, including the Kim hi pancake!
Thanks for your wonderful recipes.
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When you found a nice Korean grocery store in your area, you must have been so excited! I know how you felt. : ) Your kimchi looks superb! As you know, you can make so many different kinds of dishes and meals with fermented kimchi. Cheers!
Maangchi, I am interested in making the kimchi. Some of my family members are vegan. What ingredients can be use to substitute shrimp, fish sauce?
Try soy sauce. It works, I’ve once tried that for a vegan friend.
Hi maangchi..been a follower on youtube and have tried a lot of yur dishes ..yesterday i have tried to make kimchi and left it for fermentation..hmm maybe about 20 hrs now..and was wonderin if its been done alrdy so i tried to test for bubbles and yeah there was but when i tasted the liquid it doesnt taste sour yet..so i wrapped it again and covered the lid and left it at room temp again..am i doing it correctly? when should i start putting it in the fridge and get the sourness done..thank you
“i tasted the liquid it doesnt taste sour yet..so i wrapped it again and covered the lid and left it at room temp again” Great! Yes, wait a little longer until it tastes a little sour and transfer the kimchi to the fridge. Good luck!
Hi Maangchi, first time I did the kimchi and i store it about one and half day before i transfer to fridge and it taste very sour, btw will it cause any stomach ache?
Hi Maangchi,
I hope everything is well with you and your loved ones.
I finally got to do/try kimchi thanks to you!
After carefully reading all the variations of kimchi, and gathering the ingredients available in general stores around here( Romania), today was finally tge day to seta milestone for me and my family: the making of the kimchi.
Some alternative ingredients i had to consider ( it is quarantine):
I used smoked hering instead of fermented shrimps, and paprika instead of hot pepper flakes, and instead of rice flour for the brine, i used corn flour.
I just finished wrapping and packing the kimchi. The result: 1 big caserolle and almost 1 full jar.
I will leave it to marinate overnight as it’ll sure be too little left once everyone gets a taste.
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