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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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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
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My most popular Korean recipes
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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
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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Thank you for the recipe! It’s easy to make and it’s hearty and wholesome! Delicious!
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Hi again, Maangchi!
Thank you for another great recipe. My daughters love it :)
Please note that steps 7 and 8 both say to add the green onions. I think they are better added in step 8, otherwise they will be too soft/cooked.
Also, I’ve followed the recipe twice exactly as directed, I humbly submit my thougths:
– I think there is too much water, it comes out much brothier than your pictures. With 5 or 6 cups of water it will look more like your pictures.
– 2 eggs is not nearly enough to create as much yolk strips and egg white in the broth. I will try 3 or maybe even 4 eggs.
Thank you again,
George
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I’m glad you enjoyed the recipe and thanks for letting me know about the green onion. I had to watch my own video to check it. You are right, they should be added in step 8! I updated the recipe. Thanks again!
1st attempt, did not have red pepper and skipped that. Everyone loved it at dinner, very hearty and healthy.
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I got this recipe Link from a friend and I finally made this delicious soup today! I absolutely love this soup and I want to thank you for this wonderful instruction video. I will most definitely make this soup again and again and again and I will try to make the rice cake according to your recipe myself the next time. Thank you so much!
Great news! Good luck with your Korean cooking!
I am very satisfied with the way this turned out. Restaurants are not always good for this dish. I used my own ddeok from your recipes as well. 맛있어요
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Hi Maangchi, wishing you a very happy new year 2019! I cooked rice cake soup! Here’s the picture.
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So I made this dish last night, for celebrating the coming of the New Year. The taste of it was delicious, thank you for uploading it! Instead of 2-3, it is sure to make for 4 servings.
I do have a question however: what is the reason you initially boil the clear water for 12-15 minutes? Is it because of the water quality where you live, or is it supposed to alter the taste of the soup in some way? I myself am under the impression that the boiling of the water for that long beforehand is the reason for this dish becoming a 2-3 person dish, and therefore skipped that step and added the garlic and beef shortly after the water started to boil… What do you think?
I think her time estimate for the boiling water is because she is using an enameled cast iron pot to make her soup. Those take a lot more time to heat initially. For Step 1 to Step 2, you just need to make sure the water is at a rolling boil. No need for extra boil time
Please help Maangchi! I tried this recipe but the water turned yellow. Was it the oil used? It didn’t taste like how normal deogguk is supposed to either.
Hi Maangchi,
I made your garaetteok for tteokbokki and tteokguk from scratch. I even made my own rice flour using your recipe. I was wondering if I still need to soak my freshly made round rice cakes before I add them into the soup, like this recipe said. You mentioned that the frozen rice cakes must be soaked to soften them before cooking. Does this rule apply to freshly made rice cakes (which, of course, are already soft and chewy) also?
Happy New Year!
Thanks.
You don’t need to soak fresh rice cakes, like you said, they are tender enough already.
Thanks Maangchi!
Dear Maangchi,
I really like the soup in seollongtang for this dish. Is that okay?
I prefer to add a couple of dried anchovies instead of fish sauce. And a few drops of sesame oil will suffice bc it tends to overpower dishes.
hello dear maangchi this recepie is very tasty and easy we love it.
in april i will be in korea please can you recommend me what to buy for my citchen as my coocking is korean. thanks a lot you are a miracle for me.
That’s great you have thought about what to bring back home from your Korean trip in advance!
Check out a list of essential Korean cooking ingredients here. https://www.maangchi.com/guide
Good luck!
Thank you so much for this recipe. It is so easy to make. The Korean grocery store usually sells in 2lb bag. So I double this recipe! More to eat for seconds or for later :)
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Hi. It is okay for me to cook the rice cake 1st & put overnight inside the fridge before eat on next day?
Maangchi, do you think I could make this with vegetable broth boiled with some anchovy and dried kelp? We don’t usually eat a lot of beef or chicken. Thanks for all of your hard work and amazing recipes! :)
yes, some people make rice cake soup without beef. It will turn out delicious as long as the broth is delicious! Good luck!
Hi Maangchi,
I did not know you had to remake your videos! So much work.. anyway they are always great.
Happy new year ! ☆★