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
What’s missing here: STUFFING! Stuffing from scratch is not difficult — old bread torn into pieces, some chopped onion & celery, some herbs & spices — Bell’s Seasoning is the short cut — some breakfast sausage (squeezed out of the casings; cased sausage is tucked in around joints, so the fat dribbles down as automatic basting; Jones is the preferred brand) and warm chicken broth or fruit juice to bring it all together. Don’t stuff the cavity (rinse well, rub with coarse salt and fill with fruit — apples & oranges, commonly). Rather, run your hand up under the skin over the breast to loosen it — carefully a oiding tearing the skin (it can be repaired but is not so pretty. Then pack the stuffing up under the skin. The stuffing helps to insulate the breast from overheating, the juice & sausage also basting it (an issue esp. with turkey). And, the bird looks much mor impressive with its “puffed up” breast! Ah. There is an advantage to traditional carving:. It’s easier to keep the carcase pristne — prrfect for making chicken broth the next day….
Maangchi! Thank you for this recipe! I never dared to roast a whole chicken before but after watching your video I decided to try it out; it wasn’t difficult at all! The skin was crispy and the meat was tender. We had it with your korean fruit salad and dipping sauce made with yoghurt instead of cream cheese; yummy! :D
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The combination of fruit salad, sauce, and the roasted chicken looks perfect! “dipping sauce made with yoghurt instead of cream cheese” interesting!
Happy Thanksgiving from Washington State Maangchi! I was inspired by your recipe and decided to use this on my Thanksgiving turkey and it was a huge success! My whole family loved your recipe and was especially surprised by how well the sauce went with the turkey.
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Wow it looks wonderful! I’m so happy to hear that your family loved that sauce. This year I also made turkey!
Looks so yummy,maanchi i will try as soon as i got chance to do grocery,thanks for all your recipes.i love it.
Hi thank you for sharing this recipe. ☺
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It looks amazing, congratulations!
Hi Maangchi, I was wondering if you could make this in Instant Pot to cut down the time. Would you recommend it? If so, what would be your approximate directions? Thank you!!
Ahhhh Maangchi this is Daebak ! Can you think of anything clever I could do with lefrovers, you brilliant woman ! X
Maangchi as usual this recipe is AMAZING! I didn’t have cream cheese, so made gravy with the pan drippings instead! INSANELY GOOD!!! Thank you for sharing!!!!
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OMG it looks great! So shiny and juicy, I can tell. It looks so delicious!
Amazing videos! I made this for dinner tonight and cannot believe how good the dipping sauce is! Thank you for the great work Maangchi!
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I’m happy you enjoyed the dipping sauce! The chicken looks great, and you even have a blue platter like mine! Clap clap! : )
Oh my! This chicken looks soooooo good! I need to buy a big pan before I can make this…but I am already dreamy of eating this crispy roasted chicken skin! With dipping sauce and radish pickles of course.
Thank you Maangchi!