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
hi maangchi,
i never noticed… but were the rice cakes frozen or dried? i couldn’t tell from the video and you didn’t mention. my family is not korean and in the past, we’ve used the dried version… but i’m not sure if that is the same one you used? please help me clarify that.
thank you!
You could use either frozen or dried. Soak them in cold water before putting in the boiling stock.
Hi Maangchi! :)
Did you ever post a recipe for the mustard leaf kimchi? lol I really do love that kimchi! :) I also love this soup. I had it when I was in Korea & it was very delicious. You are such a good cook! Can I just move in with you? LOL Just kidding! You’re awesome, keep up the great work!! :D I love your videos and your recipes!
Mustard green kimchi was requested by someone else long time ago, but I haven’t posted it yet. I will keep the recipe in mind. Thank you very much!
just now, i made this soup together with kimchi (don’t know if this combination is good though haha) and it looks delicious! but i still have to taste it yet…
thanks for all the recipes! they are all good..! most of the time good cook don’t tell their “secrets”… and that’s a pity! :)
I sometimes make kimchi soup and add sliced rice cake and enjoy it a lot. So what you made sounds like the soup that I make! kimchi ddukguk! (kimchi rice cake soup) Good job!!
Hi again Maangchi!!!
Today I used the rest of my rice cakes and made the dukguk again (this time with the right ingredients), but the soup still came out not very flavorful. My soup is very liquidy, is it suppose to be more thick because of the rick cakes? I remember eating duk mandoo guk and the soup was kind of thick. So I think I may need to add less water than 8 cups? Do you have any other suggestions? Like adding salt while boiling the beef? Thank you again for your help, Maangchi!! I think I’ll try the pickled broccoli soon!! YAY!!!
I think well made ddukguk shouldn’t be thick. You will be able to enjoy both rice cake and clear soup! If it’s too bland for you, use more beef and cook longer before putting rice cake.
Hi Maangchi!!
I finally started cooking some of your recipes! I started with the dukguk and haha it turned out kind of funny looking, I have a low quality picture if you’d like to see it. So I didn’t have any 3 crab fish sauce :( so I used oyster sauce instead and instead of beef, I used chicken stock to make the stock and it came out tasting pretty bland. Next time I will buy the right ingredients at H-mart, anyways I just wanted to thank you for your hardowrk on the recipes and replying to us!! Goodluck with your cooking class as well, I kind of wish I lived in NY!
Thank you very much for letting me know about your cooking experiment! : ) I’m sure your next rice cake soup will be super delicious. oh, oyster sauce is not used in rice cake soup! 3 crabs, yes! haha,I’m a big fan of the fish sauce!
Hello Maangchi,
This is 가영 who met you in midtown on Sunday afternoon. After I watched your video, I have tried 떡국,경단,오뎅떡볶이. Anyway, we both in the same town, hope see you soon.
Gayoung!
Nice meeting you! Yes, me,too. I hope to see you again…
Hi Maangchi
Thank you very much for your recipes and videos. I’m chinese but I love Korean food. I’m really into cooking Korean food now as you make them look so easy. So far, I’ve tried Kimchi, bibimbap and mandu.
They tasted great and some Korean housewives here even commented that the kimchi tasted better than the ones they make:)
However, not much luck with the rice cake soup. It seem to taste a bit bland and I can’t pinpoint what I should add to make the soup more flavorful. I live in New Zealand and I don’t see any 3 crab brand of fish sauce here. Do you think it’s a problem with the fish sauce I use and what would you recommend? thanks
hmm, yeah, the fish sauce is very delicious, but if it is not available, use a different kind of fish sauce.
To make good rice cake soup, the soup (stock) should be delicious. You could add some chicken broth or use more beef, or boil the water and beef longer until the stock turns good. Then add the sliced rice cakes.
Annabelle,
You will get 2 large bowls of rice cake soup from this recipe.
Hi Mananchi, If I serve large bowls of this soup (like in your video and pictures), can you tell me how many servings or bowls of soup this recipe makes? An estimate would be helpful! Thanks!
Hi Maanchi!
Yes, I was asking about the leftover soup, so I’ll make sure to make only the amount we can eat in one night. I am making this soup tomorrow for my family! Thank you for the recipe, and for replying so fast!
annie,
Thank you for the update!
Briana,
I don’t understand your question. Do you like to know how to store sliced rice cake?
Sliced rice cake should be kept either in the fridge or freezer. Personally I never save leftover rice cake soup.
I usually make the right amount so there are no leftovers.
Yum! I can’t wait to make this! I love dduk mandoo guk! I was wondering, though: can I freeze or refrigerate this to save it?
thank you maangchi! now my dduk gook tastes just like my mom’s. :) thank you so much for your recipes.
annie,
your rice cake soup really looks delicious! I like the clear looking soup that you made. : )
i made this tonight for dinner!! thank you for your recipe maangchi :) http://flickr.com/photos/yeheunkim/3318299962/