Advertisement
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
-
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
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
Advertisement
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
-
Fish cake noodle soup
Jan 21st
-
Broccoli with tofu
Jan 10th
-
Crunchy nut candy
Dec 29th
-
Rice syrup
Dec 16th
Advertisement
Convert your ingredient units
Advertisement
Add jalapenos or – even better – habanero peppers.
Maangchi this has been my go to recipe for Kimchi for a while, I used to watch my grandmother make it with friends that would come over while I lived in Japan. Now I make this at home about every 2 – 3 months. I wish you could give us a Summer Version of Kimchi , lately the recent batch I made I added Korean Pear.
Is delicious thank you it’s my first time to make it and it’s success
See full size image
This is our go to kimchi recipe. We omit the shrimp usually but we make this twice a year and share with family and friends. Everyone says it’s the best kimchi they’ve ever had. We have made several of your kimchi’s, all delicious. This is the best though.
Hi Maangchi
This is my very first post/comment on your blog
I tried your recipe for kimchi made Cabbage and Chive kimchi. As napa cabagge was not available i tried with normal cabbage. Its so yummy.
Thank you
See full size image
Looks great!
….and here is a picture before putting it away. I hope I see bubbles tomorrow.
See full size image
I made it this morning and saved a fresh bowl for lunch (after riding my bike). Tastes so good. I will keep it on the counter until tomorrow night. Then I will check on it.
I didn’t use the fermented shrimp and only used one cup of Korean hot pepper flakes. IT’S SPICY.
Thanks, Maangchi.
See full size image
Yummy!
Hello maangchi!! I’m your fan from Mexico, I’ll try to make kimchi for first time, but I can’t get daikon where i live, there is something that I can use instead of it?
Hello Lucy,
You can use red radishes (rabanos) or kohlrabi (colibabo). I’ve use the later.
Hi Maangchi Im from Singapore where can I buy original onggi any link or website yiu can refer? Thanks a lot
Hi Maangchi, may I know if I can store kimchi in such metal containers by Lock&Lock?
See full size image
Hi Maangchi!
I can only find Korean hot pepper powder Where I live, not flakes. Can I still use equal amounts in my kimchi or do I need to use more or less?
Thanks!
I can answer this!! I have a Korean store near me, but no flakes, just powder was available. I think there are supply chain issues because of the current pandemic.
The powder isn’t as fine as what we know as chile powder, so I bought it. I didn’t use the full 2 cups, 1.5 cups instead. The heat is intense! I realized, after the fact, because the powder finer, there is more surface area of the bits because there is more of them, and therefore more heat.
My next time I’m only going to add 1/2 cup of red pepper powder, and see where the heat level is at. If we need more heat, I can always up the red pepper level.
Thank you for the info! I’m coming back to update that I used a 3/4 cup of the finely ground hot pepper powder and it was the perfect level of spiciness, I wouldn’t go any more or any less than that
Hi Maangchi..
Tq for recipe.. first time making this halal kimchi.. but a bit spicy.. hahaha
See full size image
Congratulations! It looks great!
Hi Maangchi i really need your help
i tried a new gochugaru brand for my kimchi, when i was making the paste, after putting the gochugaru, i tasted it and it is not spicy, is it really like that? will it become spicier in the fermentation process? for 7 kilos of kimchi, i put 5 cups of gochugaru :(
Thank you for Maamgchi the traditional kimchi recipe. I have made 3lb of Napa cabbage and I can eat fresh and aged kimchi at home.i really like the taste of freshly make kimchi and also I did fermented kimchi to 36 hours until this morning 6 am. But I am a bit fed up once I saw my jar were slowly spilled out some kimchi juices from the jar. During that period, the fermentation were so active inside the jar and I opened the jar and ‘pop’ sound. Some juice came out and make a bit a mess on the table this morning. I hurry to put in the fridge this morning at 7pm. When I drove to work I am still worry about my kimchi is going to expose. This is so interesting experience to me and when I get home I hope my fridge is still ok. Kidding
See full size image
Hi Ms. Maangchi!
Once again, thank you for another yummy recipe! I made one Jar of it and its all gone in a week! That’s how yummy it is Now, every time the whole family eat we always have kimchi in every meal we eat.
See full size image
Hi maangi! I made kimchi it’s delicious but the gochugaru I bought is not that spicy what can i put to make it spicy? Thanks!
See full size image
I’m doing kimchi for the first time after viewing your YouTube, it’s really successful, I can’t believe!! Now I am starting doing online business selling kimchi, it’s good response, Thanks God, I’d found your tutorial. Maangchi , your traditional kimchi recipe it’s super duper delicious, I will try another recipe from you, vegan kimchi. Thank you for your sharing.
❤️ Anna
See full size image
Congratulations! I hope your kimchi business is going well and well!