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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
hi maangchi,
thanks for all the recipe and especially the video how to make.it helped me a lot bec i’m not a good cook and it is very difficult without someone showing it.
AND is it possible to make the rice cake(for ddukbokkie) by myself bec it is hard to find that.i have bought this flour called 가루찹쌀 but i can’t read it how to make.
thanks
Hi maangchi,i just finish made the kimchi,i m not sure how the taste yet. btw how should i keep the kimchi paste if i have made to much of the paste for the kimchi,the size of the cup i use is abt (height) 10 cm, so as a result extra paste for two cabbage.can i just keep it in fridge and continue tomorrow?besides,based on your video,1/2 cup of sweet rice flour require 1 cup of fish taste, i just follow the quantity but using my cup to measure it, is it ok with this ?
Welcome, G!
It’s wonderful! You can cook your own Korean food now. Let me know how it goes.
Hi Maangchi,
I just wanted to tell you how much I appreciate your site and videos! I’ve been wanting to learn how to make some Korean staples (such as soon dubu chigae and ddukbookie, for starters) for a very long time! And, since I can’t ask my mother to make everything I want to learn how to make, this is the best solution!
I just wish I could get Korean ingredients easily…I live in a part of France that’s not very racially diverse…but I still love it :)
Thanks again!
-G.
Jo Rose,
Please send me the picture of the dish that your friend took. I would like to see it. : )
Hi Maangchi!
I didn’t know it’s rice cake until now. :) I ate them once in a little eatery on the way back to Seoul from a pottery shopping with my Aunt. I can still remember it was raining a bit then so it was nice to hear you say that it’s good to eat it when it’s raining. :)
Oh, you know what, I tried cooking the bibimbap but I didn’t have the kosari available. It still tasted good though. We also had to cook a bit of the garlic since we know it will taste a bit spicy if we don’t. My housemate took pictures of it.
I’m going to try cooking another dish soon since my mouth gets watery every time I watch the podcasts.
Thanks for your show!
Best Regards,
Jo Rose
I made these and they were great! So simple and easy for a light snack or lunch. Are these ever served with fish or meat to make them more of a meal?
Thanks for the handy new recipe!
Thank you very much for your update!
hi maangchi! i tried your recipe, it was good! thanks a lot! :)
Hi,goblinlord,
It’s a good question! Yes, you can cook Ddeuk and fish cake together when you make dduk bokkie. I would suggest adding fish cake with dduk at the same time.
Wow, songpyun! I envy you now because you seem to taste the best songpyun in your friend’s house.
The sweet stuff in the songpyun could be made with sesame seeds powder and sugar, or beans with sugar. We usually use brown sugar for it.
Thank you!
Hi Maangchi ^-^,
My best friend in Korea who was a KATUSA in the Korean military made me ddukbokkie once. I seem to remember him making it with fish cakes in it. Do you know if you would put them in early with the ddok or latter after it is almost finished?
Also, I was wondering what exactly is the sweet stuff in Seongpyun? I went to spend Chu’sok with my friends family (the same one mentioned above) and they had Seongpyun there. It had to be the best rice cake treat I had ever had.
pilseung,
1 TBS of dried anchovy powder will be enough.
Hello maangchi,
is it okay to make it with powdered myeol chi? if so how much should i put?
Hi,Lillian,
good to hear from you again.
If you take ddukbokkie to your party, it will be very popular to koreans.
Thanks,
Oooh, I think I had these at a potluck! There were a number of Koreans there, and so much food I couldn’t keep track of who brought what. The dukbokkie were very popular–I think made with mussels in a slightly spicy sauce. I’ll have to try this one when I’m back near a Korean grocery store (I’ll be moving in December). Thanks again Maangchi, and thanks for the blog comments!