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 made this soup a little while back…it came out wonderful! I added a bit salt and pepper and my mom and dad both loved it. The only trouble was that the rice cake got very very mushy after the cooking time was up and by the next day they were even more mushy! Would it be ok to just through in the rice piece right before eating the soup?
“Would it be ok to just throw the rice piece right before eating the soup?” yes, what you said is exactly right! Make delicious beef stock and you can keep it in the fridge. When you make rice cake soup, reheat the broth. When the broth boils, add rice cake, then you will enjoy chewy rice cake along with delicious soup. I never like rice cake soup that is 1 day old. The rice cake will be mushy and the soup will look like porridge.
Hi Maangchi,
I love your cooking channel. I love fish sauce too.
I dont work for this company, but if your local asian food store carries this fish sauce:
http://www.amazon.com/Boat-Fish-Sauce-40%C2%B0N-2-250/dp/B0037J1YO2/ref=sr_1_1?ie=UTF8&qid=1348523433&sr=8-1&keywords=red+boat+fish+sauce
is really worth a try. The flavor is really good.
Thank you for inspiring many of us to cook.
wow, it’s very expensive but I will try it someday!
I made this for dinner today (with kim Bap, I know not traditional to serve together) after finding frozen sliced rice cakes at a Korean market. I used leftover cooked pork roast and chicken broth, but the rest was the same. Tasty, comforting, filling, the texture of the chewy rice cakes is perfect. Thank you for a wonderful recipe, and something very new for my family that they all loved!
All your family loved your rice cake soup? That’s fantastic! : )
Congratz on having this recipe featured on tasted! xD
Thank you! : ) https://www.maangchi.com/blog/tasted-channel
love your site! all the 1.5 generation koreans thank you. i had another question: i noticed you used a lot of fish sauce. i have never seen this growing up in my korean household. isn’t that more of a vietnamese item? i always saw my mom using soysauce.
yeah I wish I could find good soup soy sauce with deep flavor. But I never found soup soy sauce that was any good. I have tried many brands of soup soy sauce but none of them were tasty.
The 3 crab fish sauce is the only one that has the flavor I’m looking for. However, If you are not a big fan of fish sauce, use soup soy sauce.
hi, you don’t need to soak the beef brisket in water or toss the first batch of boiling water? thanks!!
Maangchi! Can you answer this? Every time I make this soup (or myeok guk) the broth turns brownish due to the blood in the meat. Should I soak it first or something?
delicious, authentic, the real thing. Thank you for this recipe, I made it and this soup really hits the spot. My mom never taught me how to cook, but with your website, I’m learning and figuring things out. Thank you for all your hard work and sharing your recipes. Many old school korean moms don’t teach their daughters how to cook, since they would rather their daughters learned how to study hard and get good jobs. My mom also thought I would somehow magically learn by osmosis but I didn’t have a clue. You have taught me so much. With your soup I can now celebrate lunar new year properly!
♥ thank you soooo much for this recipe! ♥
Just made it and it is delicious!!!
I just added few mandu in it~ wonderful ♥♥♥
Even better than in some restaurant in Seoul !
Thank you !!
oh you made ddeokmanduguk! : )
I saw the photo that you uploaded! Presentation is great. It’s not easy to take a good photo of rice cake soup. Adding some mandu (dumplings) is a great idea. https://www.maangchi.com/photo/ddeokmanduguk
Thank you ^^
I took 10 pictures to be sure that one will be good.
But the hardest part was to resist eating it to make the pictures ;)
The idea of adding mandu is from a restaurant in Seoul which made me discover this wonderful recipe ! ♥
Next picture: hoddeok
As soon as I have more free-time, I must try it.
Your video with Reinier always makes me hungry !
As a little time saver, you can use the powder beef broth that they sell in Asian grocery stores. I leave out the egg and add a few dried anchovies, frozen dumplings, and the beef broth powder. You also don’t necessarily have to soak the rice cake. I add mine straight from the freezer though you do have to add a couple more minutes of cooking time.
Why does mine never turn out with that lovely milky color??
Rice cake soup should be clear.
I just made a nice big pot of tteokguk for my New Year’s meal. It is so easy and delicious! Happy New Year to all!
Happy New Year! I made rice cake soup today, too! yummy!
Hi Maangchi! I just tried your ddukguk recipe and I loved it :D although I used anchovies instead of beef plus I just sliced up my dduk from making ddukbokki earlier.
http://tastesofhome.blogspot.com/2010/12/ddukguk-korean-rice-cake-soup-recipe.html
here are the photos! thanks again for the lovely recipe :D
Jen
Jen,
You made delicious ddukguk! I twitted about yours! : )
Hi Maangchi, I was wondering is it okay if i put dumplings in :)
yes, it’s very ok! : ) It’s called dduk manduguk : 떡만두국 in Korean.
Hi Maangchi,
one of my siblings is allergic to fish, is there something I can substitute the fish sauce for? Would soy sauce work well? Thanks :)
Use salt or soy sauce. There is lighter colored soy sauce for soup. And add a can of beef broth to make more delicious broth.
Hi maangchi
They don’t have beef brisket where I live is there another meat I can use like flank steak?
yes, flank steak sounds great!