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
I did this recipe today, and it was awesome!! Thanks Maangchi for sharing these deliciousness.
Maangchi,
It’s difficult for me to express in words how grateful I am that I found your website and your recipes. I am just now finishing a very difficult period of my life where it was hard for me to find a reason to be happy about much. Lucky for me, I found your website and decided to try making some of the recipes. This tteokbokki recipe was the first I tried. The surprise and satisfaction of cooking something so tasty gave me a positive glow that I hadn’t felt in a long time.
These days, I am constantly cooking something and always telling friends and family to come over so we can share a meal together. The times where I’ve shared delicious food with family and friends has revitalized me and brought light back into my life. This is all possible because of the hard work you’ve put into your recipes, the website, and the book. I can now look back at those times and smile knowing that I ended up gaining something priceless — I’ve gained the confidence that I could make something delicious that brings smiles to the faces of the people I love.
Thank you!
Just sharing a tip for people who can’t get access to dried anchovies. In some Asian supermarkets, you may be able to find Ikan Bilis (anchovy) stock powders and stock cubes – usually Knorr or Maggi brands. Sometimes I use the no MSG versions to replace dried anchovies and they work well!
How many cube if anchovy stock did you use? 1 cube?
This was mine, I added quick-melt cheese! It’s so addictive till I ate it 3 days in a row (once a day surely). Thanks Maangchi.
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Hi, I had a quick question. Is there another ingredient I can use instead of dried anchovies? They are just so expensive where I live and I have to drive so far to get them. Can I use something like fish sauce?
I used fish sauce and it turned out fine. Most fish sauces I could find had anchovies as main ingredient.
How much fish sauce and water instead of stock? Thank you!!
I still made stock with kelp first, skipping the anchovies as per Maangchi’s instructions. I can’t recall exact amounts because I haven’t made this in a while, but start with about 2tb and keep tasting till it is to your liking. I find that since gochujang paste is slightly salty itself, it’s a good amount to start off with to not get too salty of a dish. (I added the fish sauce near the end.)
Just tried this recipe out and it was sooo good! I didn’t have any dried anchovies but I substituted it with some chicken bullion and fish sauce and personally I think it turned out wonderful!
I paired it with two types of kimchi: Radish kimchi that I made myself and some store bought kimchi!
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Hi maangchi! I just want to ask what kind of your dried anchovies that you use to making this? In my place, i have two kind of dried anchovies, first is salted dried anchovies and second is unsalted dried anchovies. What should i use? Thank you so much!
Get unsalted dried anchovies, please. https://www.maangchi.com/ingredient/dried-anchovies-myulchi
How long does it take to cook spicy rice cakes?
Hi! I really want to make this, but I am having troubles finding the dried anchovies. I saw that you said in a previous comment to use chicken broth, but I cannot eat chicken. Is it okay if I use anchovy sauce? If so, how would I use it?
I don’t think anchovy sauce works well because it’s salty. How about using beef broth or vegetarian stock?
Hello Maangchi!
I cant find a Shop with dried kelp, can i use something like roasted Seaweed?
Thank you for your great work!
I Made many delicious food with your help.
You have a lot of Fans from Germany. Greetings !! :) ㅋㅋㅋ
I’m very happy to hear that your Korean cooking is going well! : )
You can skip dried kelp and use only dried anchovies. It will make the broth tasty.
Hi Maangchi, I made this tteokbokki using store-bought rice cakes. I soak them in water to thaw, then add it to the pan once the broth was done. After the sauce thickened, I put them on a plate to eat and was shocked! Some of the tteokbokki is chewy, and some were mushy and soggy. Do you think it is because I boiled it too long, or is it the rice cakes?
Sam413 Store bought rice cakes can be hard, most especially if you leave them in the fridge or on the counter too long. But dont bother soaking them, this actually prevents you from achieving greater flavor. The rice cakes should absorb some of the broth and seasoning when in the pan, when you soak them you create a moisture barrier. Having soaked them this may add to the effect of them being mushy or soggy. You might have also overcooked it as well. After the rice cakes are put in dont take more than 15-20 minutes with it on the stove. Next time even if they are hard just put them in. theyll soften in the pan.
I was living with a Korea girl that she taught me how to make rice cake sauce. It was delicious besides the ingredients you need is a lot more than what Maangchi asked for. But I have to say, Maangchi’s recipe is much more delicious and authentic and effortless to follow!! It is amazing. I will certainly using this recipe forever!!!
Hi Maangchi,
Thanks for putting this up! My fiancé is Korean and he insists on putting myeolchi dashida, lots of garlic, and mozzarella. He skips the anchovies (because of the dashida) and green onions. What is your opinion on this variation on the recipe? How can I tell him to improve it?
Thanks!!!! Love you!
Hi Maangchi! I’m going to try making this dish and I was wondering if it would be a problem if I used a deeper pot to make this? I don’t have any flat pans like the one you used in the video.
Hello! i love watching your videos and cooking them. I have a slight problem though. Where i live, there is absolutely no dried anchovy sold. What should i substitute the stock with? – besides vegetable stock.
Thank you! much love.
How about using chicken broth?
Is there a simple recipe to make chicken broth?
Thank you for the reply! x
I would use a can of unsalted chicken broth to make quick tteokbokki. Check out my chicken noodle soup recipe if you like to make delicious chicken broth. https://www.maangchi.com/recipe/dak-kalguksu