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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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Fish cake noodle soup
Jan 21st
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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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Hi Maangchi!
I just want to say that I have been so impressed by your recipe that earlier today I went to my community’s Korean town and bought some perilla seed powder home! I can’t wait to work on this recipe. I have one question though – not particularly related to this recipe – Can you recommend some other recipes that need perilla seed powder for me? I want to utilise this ingredient haha~
Check out the information about perilla seeds powder here. https://www.maangchi.com/ingredient/deulkkae-garu
You will see 3 recipes that call for perilla seeds powder there.
This looks delicious! Can’t wait to try it. What brand of pots/pans do you use here? It looks very sturdy, and I need to get some new ones.
Hi Maangchi,
I’m glad you make the Toran-guk, here in Malaysia we have something similar to Toran-guk. we called it masak asam batang keladi; we use the soft stem and the taro to make this dish, with pounded dried anchovies, onion or shallot, garlic and dried chilies. Bring it to boil and add in some tamarind juice or Asam Gelugur (Garcinia cambogia fruit ). Toran or Taro in Malay is Keladi. There’s another type of taro and this one is big we merely called it Yam. This small taro like the one you used to make Toran-guk, usually used to make Kueh Talam Keladi or Kueh Kacau Keladi or snack similar to potato chips. I hope you can share more delicious Korean Food…. Till next time… Take care Maangchi…
I love 들깨! This summer when I ate 통국수 in seoul, lots of places their 통국수 seems to have 들깨 in it, and it tastes extra nutty and savory. Maangchi, do you by any chance know the recipe for this kind of 통국수, and plus, for 들깨버섯탕 and 들깨수제비?
Thank you!
hii maangchi<3 is it okay to use pork if we don't have beef :( ?
Hi Maangchi!!!
I’m a big fan and have made some of your recipes and finally signed up. (thought i was signed up already for the longest time)
I was wondering for this recipe is there a substitute for the perilla seeds powder???
Thanks.
Welcome! : ) If perilla seeds powder is not available, use sesame seeds powder.
Hi, Maangchi!
The deulke garu you use in this recipe is the same as the deulke garu in the sauce of gamjatang recipe right? I bought a big bag and kept it in my freezer just like you. I bought it awhile back to use in gamjatang, my son’s favorite korean soup. He doesn’t like to eat vegetables but he eats everything i put into my gamjatang: watercress, kimchi, kongnamul.
Thanks for sharing all your awesome recipes. It helps me get my son to eat his greens.
Ima
Hi Ima,
Yes, they are the same deulkkae-garu.