Advertisement
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
-
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
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
Advertisement
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
-
Fish cake noodle soup
Jan 21st
-
Broccoli with tofu
Jan 10th
-
Crunchy nut candy
Dec 29th
-
Rice syrup
Dec 16th
Advertisement
Convert your ingredient units
Advertisement
Maangchi, what kind of pan did you use to put the tteokgalbi in to broil?
You can get it at any kitchenware store. It’s just a little cast iron pan.
You are the best chef! Thank you soo much! Come to CALIFORNIA!
OMG, this looks so good. Makes my mouth water!!! Love the touch of grilled green onions to go with it too. Thanks for another great recipe, Maangchi! Can’t wait to try this.
Wow!! This looks so good! I try many of your recipes for my korean boyfriend and it is always a success! Now I even make kimchi, but with small modifications and he loves it. i will try this too for sure because he looooves 갈비
Also I have a question about iljeolmi… Can I use soy flour instead of soybean powder? it’s almost impossible to find powder in Spain, even in internet :( But maybe the taste or texture is not the same? Can you help me?
Always thank you for many delicious recipes~ You are AWESOME
Wow wow the tteokgalbi looks so delicious! Thank you for sharing how you do your table setting too :D
Question: If I did this on the BBQ, how do I brown the top without the meat falling off? Maybe that is a stupid question! haha (My oven is broken, so no broiler)
No, it’s a really good question!
Korean restaurants use foldable barbecue grills where the ribs are placed between the grills. When one side of the meat is a little cooked, they turn over the grill so that the other side of meat will be cooked. They keep turning over the grill and cook slowly.
Look for non-stick broiler basket or hamburger broiler on amazon, I think they will work well. Put the ribs inside the basket broiler and cook one side a little, and then turn it over and cook the other side.
It’s most delicious when it’s cooked over charcoal and the fat drips off. Or use cooking foil: make some holes in the foil with a fork, put it on your barbecue grill and cook your tteokgalbi on it. When one side is done, turn the ribs over with a spatula and cook the other side.
Fantastic! I know exactly which foldable grills you mean :D I’m going to try this soon. Thank you!!
Hello Maangchi ssi. Thank you for your wonderful videos! I’ve been re-watching your videos nonstop ever since the day I found your youtube channel! Can’t wait to try cooking this when I’m home! :)
good morning maangchi :) i am really excited about your new posting :) i’ll always check up your website for new recipes and i am dying to try this :) thank you for your hard work maangchi unnie :)