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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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Hi Maangchi, I’m planning a Gimjang party as a housewarming theme for my new house. My guests can take the fresh kimchi home as gifts when they go home. When is the traditional time for Koreans to make Gimjang? Thanks!
“My guests can take the fresh kimchi home as gifts when they go home.” It sounds great! : )
Traditionally Gimjang (Winter kimchi) is made from November to December because the kimchi will be eaten during the cold winter.
Thank you for your reply! It’s mid-autumn already here in Australia. By the time the house is ready, it’ll be winter and the party can start! Yay!
Hi Maangchi, I’m trying to organise a kimchi-making party as a house-warming event to celebrate the purchase of a new house so my guests can take their fresh kimchi home. When do people in Korea get together to make make kim-jang? Thank you.
Hi angchi,I really like eating kimchi but my mother don’t like the smell of garlic. Is it ok to make kimchi with less garlic or even without garlic at all. Thank you
Hi maangchi, pls reply me Asap.
I did it yesterday, and I added too much fish sauce. Now I taste it a bit salty. What should I do now???
Many thanks.
I would add more radish to the kimchi. Just cut a few radishes into disks and insert them into the salty kimchi. The radish will absorb some salt from the salty cabbage.
Thanks a lot maangchi.
I love u and ur receipt soo much
This comment is golden.
I made a batch where I think I didn’t wash the cabbage well enough and it was way salty.
I thought of trying to “correct” it but didn’t know what to do and I ended up throwing it in the compost.
Of course the radish soaks up the flavours and helps to balance it back out.
Maangchi – great advice!
Hello, Maangchi i love korean food and it’s the tierd time i make the kimchi. But for this time i would like to try this method. Befor i had use the easy to make kimchi method.
I have one question in the vegan option you use miso. I have bothe the japanese miso but Doenjang is the same? Or is good to? Or is better japnese miso?
WOO!! I like this recipe! SPICY!!! Little too much fishy sauce, but good nonetheless… Thank you!
Thank you so much Maangchi…
I love this recipe… I leave out the fish products, because my husband doesn’t like the taste. I put one Nashi pear in matchsticks, also, and some soy sauce.
We have soba noodle soup with kimchi and eggs, every morning for breakfast.
Lately I have made mak kimchi more often, because we use it quickly. I love to open the fridge and smell the sour kimchi after 3 days.
I always make the porridge, because the flavour is a bit different if it’s not there, and it doesn’t stick well.
I always bring some to the lady who sells me the gochugaru… she says she is lazy, and she just buys it, but she gets excited when I bring her some… she says I am like a Korean lady, getting happy about good kimchi. We have it for lunch together, when I bring it.
Thank you so much for your perfect recipe!
Yes, it sounds like you are a Korean lady just like your neighbor said! : ) Thank you for sharing the story!
Hello Maangchi!
I wanted to make kimchi but my boyfriend bought the gochugaru in powder instead of flakes.. Is it a problem? Can I replace the hot pepper flakes by hot pepper powder in any receipe?
Thank you!
No problem. Hot pepper powder is made with the same Korean hot peppers but finer than hot pepper flakes.
Thank you Maangchi!
So do I have to use less quantity since its finer?
It’s up to you. I usually use hot pepper flakes when I make kimchi.
THANK YOU MAANGCHI! I made this recipe with green cabbage (Yangbaechu Kimchi) but with porridge unlike the ’emergency’ kimchi recipe. It is the best kimchi I have ever had, even better than what I have bought from the store (and so much cheaper)!
A tip for kimchi novices: when I first made my kimchi and ate it fresh, I thought there was something wrong because it seemed too bland compared to kimchi I have tasted in the past. I ended up adding WAY too much salt and ruined it! The second time around I followed the recipe closely and let it ferment out of the fridge for 2 full days. Wow… SO MUCH flavor comes from the fermenting! My second try turned out perfect. I recommend letting kimchi ferment first before adding more salt if you think it is bland. I also used a can of sardines instead of shrimp… sounds a bit gross maybe but the flavor turned out great.
Thank you for the tips!
Have made kimchi quite a few times in the past but about to try your recipe.
Do you know if the water dropwort is sometimes sold as “chinese celery” ?
It’s the only item I’m having trouble sourcing.
The online images of minari look the same as the “chinese celery” so I might just give it a try anyway.
Thanks for the recipe.
Cheers
Gerry C
Yes, I looked it up online. It looks like the same as minari (water dropwort). http://en.wikipedia.org/wiki/Chinese_celery By the way, you can skip water dropwort. The kimchi will still turn out delicious.
Hello Maanghi – I made this recipe with abouut 7 pounds of cabbage. Unfortunately, the kimchi had a “chemical” taste and smell. I think it is possible that this taste is coming from a plastic cooler I used for salting the cabbage. It was clean but maybe a bad kind of plastic. Do you have any suggestions for what type of large (5 gallons or so) container to use for salting and mixing?
For plastic, I advise using Lock&Lock containers. It’s a Korean brand and commonly used in Korea.
Hi junkka,
I totally agree!
I started with “Good&Good”, which seems to be the same, and bought a few sets of “Lock&Lock” recently. The price varies, it’s not easy to find a good deal, but totally worth it!
Bye, Sanne.
Hello Junnka and Sanne,
Thank you for the Lock & Lock suggestion. I am looking for a container of about 20 liters and it doesn’t look like they make one that big. Cambro makes a polycarbonate container of that size but it is quite expensive.
With warmest regards,
Andrew
Hi [email protected],
They do – 21 litre, about 40-45 $ per unit.
Maybe there are better deals; that’s what I’ve found right now.
Bye, Sanne.
Hi Sanne,
I found the one you are talkking about but it is $96 on US Amazon! They have a “Lustroware” 4.2 gal. (16 l) for $26 – that should be big enouugh.
Thanks again for you help,
Andrew
Hi Andrew,
I had no idea that the HPL896 is that expensive in the US!
On amazon.de, it’s only 33.33 to less than 35 Euro (weak Euro, strong US-Dollar; therefore, about the same in your currency at the moment!) – free shipping in Germany. Shipping from here to the US is horrendously expensive!
Do you happen to know someone who travels to Germany and knows someone here who would order it for that person? Or buy it in a store, we’re lucky here: http://www.locknlock.de/haendlersuche.html
Same question goes for Korea, but I don’t know the prices there… Meshil-pyeong from 25 to 30 litre are quite cheap there, though (man [10.000] won), I use those for mul-Kimchi and large amounts of maneul-jangajji.
But I agree: 16 litre should be large enough.
Bye, Sanne.
Hi Sanne,
Here is what I just purchased: Lustroware 4.2 gal. + 2.9 gal. both for $33. Seems like a good deal.
http://www.amazon.com/dp/B00EVZW9WW/ref=sr_ph?ie=UTF8&qid=1426606701&sr=1&keywords=lustroware+4.2
With warmest regards,
Andrrew
Hi Andrew,
seems like the tree’s getting a little deep now…
I agree; looking good!
Bye, Sanne.
After finish making the kimchi how do I keep so that it teste very nice
The definition of ‘nice taste’ for Kimchi can vary greatly. Some people prefer them fresh, some people like me like them aged and sour. If you would like to keep the taste, you must try to minimize the exposure to air. It’s better to preserve them in large batch, in a single container and only open it when you need it. I normally take about a week’s worth every week.
I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making things like kimchi jjigae where sour kimchi is better. Then, when the small container is empty, I fill it up again with kimchi from the big container. It takes a little management, but experiment and you’ll get the hang of it!
How do you know it’s fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
Hello maangchi.. I am your new friend.. Im looking for kimchi recipe and i find your brilliant video and recipes..
I have a question, Why we have to use rice flour paste? Is it gonna help the cabbage with the fermentation?
Thank you Maangchi
Porridge helps hot pepper flakes, fish sauce, garlic, ginger and all spices mix together. Otherwise, the kimchi paste will be too thick to put it between cabbage leaves easily. So you can use sweet pear juice instead of making porridge if you want. I sometimes use pear to make kimchi
Hi Maangchi,
You just have to spread the leaves so that they look like a fan, spread the filling and wrap it all up again, using the outer leaves to pack it up nicely.
Nowadays, I prefer mak-kimchi – and that’s easy to mix anyway.
Bye, Sanne.
Hi! New here, and loving it!! I’ve always wanted to make Kimchi so this is wonderful Thank you! :)
Although I do have a few questions. I was looking for Fish sauce online and came across 2 Korean types? One was made form (Myul Chi)? Anchovy and the other (Kanari)? Sand Lance.
And if Anyone could answer where I could buy Gochugaru online, I’d be very thank full Thank you :)
http://www.hmart.com/shopnow/shopnow_newsub.asp?p=846034004047
I found one! Is this good? Thanks
Yes, good! : )
Hi DY,
For Kimchi, usually it’s 멸치 젓. But it doesn’t matter much.
Bye, Sanne.
Hi:)
I had made my second batch of kimchi around one month ago and it has been stored in the refrigerator. I just found out that the leaves of the cabbage went very soft and the smell is quite bad…is this kimchi still okay? Can someone please reply me soon!!Thank you very muchh
Hi monkeyloveskorea,
Define “smell quite bad” – my katmul-kimchi doesn’t smell like roses, either ;-D, but it *tastes* delicious.
Remove the uppermost layer, remove and toss moldy leaves, if any. No mold, no problem. This layer is still good for recipes that require “shin” (*very* well-aged) kimchi.
Submerge the deeper layers in their brine and see to it that they stay submerged!
Good luck! Bye Sanne.