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
Maangchi,
You’ve ruined me…after preparing this kimchee, I cannot do store bought ever again. Your video and recipe made this very approachable and easy and I had fresh kimchee in no time. Now I just wish my husband can learn to eat a spicier kimchee.
Mahalo!
Hi Maangchi,
Made this today, though I think the cabbage is a bit salty, probably not washed it thorougly. Will my kimchi go bad? What can I do to take out the salty taste? Thank you
Hi Maangchi, I have a question about making the porridge: Is it okay to replace the sugar with stevia? And thank you sincerely for sharing your passions and culture with us! I’ve been using your recipes to help me on my weight loss life change and to not become diabetic (I just swap out the noodles and rice for spaghetti squash and riced cauliflower.) I love Korean food, without your recipes and teaching how to shop and cook Korean food I wouldnt have made the progress that I’ve made. I am very thankful to you.
Hi, Maangchi, your kimchi recipe is great ! but the problem i facing is i just made it 2 days before and it starts fermenting but i found that it was bland. What can i add in during the fermenting process as i heard that bland kimchi will easily go bad.
You can add salt anytime to your taste.
If I don’t have fermented salted shrimp, can I use salted shrimp sauce to make the traditional kimchi recipe?
First I want to say that I think you are fabulous! Thank you so much for all that you share with us! I have made many of your recipes. They are so easy to follow because you really take the time to TEACH us how to cook Korean. I really want to make this kimchi the way that you do but I cannot find the salted brined shrimp. They didn’t even have it at my Asian food market. What is the best thing to substitute for this ingredient?
Dear maangchiI want to ask you about kimchi,when fermented is this meaning some ingredient turn to alcohol, because I am muslium and I can eat alcoholic food, and I really like you cooking video.
thank you
Don’t worry; that’s not alcoholic fermentation.
If there’s yeast, something went terribly wrong. ;-D
thank you sanne
You’re welcome.
Dear Maangchi,
Thank you so much for this recipe. I have been buying supermarket kimchi because I always thought making kimchi was difficult. But I finally tried it today (just one cabbage for a start) and I couldn’t believe how easy it was! Will be making more!!
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Yay, your first kimchi making turned out successful!
“I couldn’t believe how easy it was!” I agree with you!
My first bite of kimchi was from the one I made thanks to Maangchi’s recipe and since then you can always find home-made kimchi in my fridge. For the first time I bought kimchi in a Korean grocery store (I ran out of home-made kimchi only 2 weeks ago so I decided to try this store bought jar , waiting for the kimjang time and the large batch of kimchi resulting).
Well, I’m proud to say that the home-made kimchi I’ve learned to make here is definitly better than the store bought kimchi, so much more flavorful, savory, it tastes rich …
Thank you Maangchi!
That’s right! Homemade kimchi is the best! I’m so happy to hear that you always keep your homemade kimchi in the fridge just like me! : )
HI.
What about white kimchi. I have a langauge partner that says in Korea there is white kimchi without pepper flakes. He likes it better. Is the recipe the same, just minus the flakes?
Maangchi has a recipe for white kimchi here: https://www.maangchi.com/recipe/baekkimchi
Thank you, Jenny for your kind reply on behalf of me!
Soo tasty.
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Made it. Thanks to your recipe. I haven’t tasted it by itself but I made Kimchi Jjigae with it and it tasted good
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You made kimchi stew with your homemade kimchi! So cool!
I had so much fun making this kimchi. Thank you so much for everything that you do! ❤️❤️❤️
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Awesome! The cabbage looks well salted!
Yes, you look happy! How many pounds of cabbage is being salt now in the photo? :)
Probably around 5lbs.. if I had to guess. I just bought what felt right. ❤️❤️
I don’t have a fermented salted shrimp. Is Salt enough in exchange?
This recipe is perfect. The only issue I have is that I always tend to run out of the seasoned paste before I’ve finished with the cabbage. I guess I put too much between all the leaves.
I tried many different recipes for years but this is by far the yummiest and best Kimchi I’ve ever made! I made a batch and shared it with friends. They ALL said that it is the best Kimchi – better than their moms! So so so happy that I found this and will keep making Kimchi this way! Thank you so much for this wonderful recipe and sharing it with us! Greetings from Germany!
This recipe is great! I will never buy supermarket kimchi anymore :)
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