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
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
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Hi Maangchi, I want to try the recipe with the stock made from anchovy and kelp, maybe even adding in shiitake mushrooms and radishes. Could you please give me some advice on portions of these ingredients? Would the stock still go with fish sauce or should I just skip fish sauce?
Thank you!
Anchovy and kelp stock sounds wonderful. I would still salt with fish sauce but it’s up to you.
If I have a smaller pot how do I make less?
hi maangchi,
i am glad to see your food blog. i have been searching for this korean egg pot recipe. may i ask that if i want to have more soup in it, do i add more soup to the recipe or lessen the egg?
pls guide. more power to your food blog! thanks.
You can try to make it more soupy by adding more soup and using less egg. Let me know how it turns out!
hi maanghi,
it was successful. i added half cup more of broth and lessen 1 whole egg. i will try again next time by adding 1/2 cup broth only. will compare which is better. thanks!
am so happy to have this quick and easy recipe. :) thanks!
This video is appropriately named, “Fluffy hot steamed eggs”! They are just that! I doubled the recipe and made it in a larger earthenware pot for my whole family. They LOVED it! Delicious and super easy! Thank you for sharing this recipe!
Great! It sounds like you and your family enjoyed the fluffiness of this dish! “ahh, fluffy fluffy” : )
very easy recipe
ah, that’s the secret! I love this dish and have tried to make it but it was always a bit too firm. The boiling stock should make a big difference.
Yay Daryl, it’s been a long time! Let me know how yours turns out.
Wow thank you for this. My mom and I love this dish but I prefer it in the pot and I just bought one yesterday so I’m excited to make it today for a panchan ^^. Thanks again!
My mom (she is Korean) she makes this all the time. It’s SUPER yummy! I can’t wait to try out cooking this on my own! Thanks, Maangchi! :D
Maangchi,
What do you dip the cucumber in at the end? I think I know what it is, but just wanna make sure!
yes, it’s called ssamjang (dipping sauce). Are you interested in learning the recipe? If so, check this out please. Ssamjang recipe is posted there. https://www.maangchi.com/recipe/samgyeopsal-gui
So delicious! I didn’t have any chicken stock made so I used homemade roasted vegetable broth instead. Along with rice, miso soup, and green tea I have had a most satisfying breakfast. nomnomnom!
I’m interested in your homemade vegetable broth now. : )
If you want to share the recipe with my other readers, please go ahead. https://www.maangchi.com/talk/forum/reader-recipes
i am so happy you blogged this! eversince i went to korea and tried this i have been looking all over the internet to find the recipe. It was very hard since i didn’t even know the name of the dish. in the end i did find recipes but when i tried to cook it the dish didn’t taste as yummy as when i had it in korea. I am going to give your version a try!
yeah the name of this dish is kind of difficult to pronounce: Tttukbaegi gyeranjjim : )
Hello! I will try to cook this one tonight. But can i not include green onions in my egg and use it as garnish instead?
yes, it will still be fluffy and delicious without green onion.
Emily unnie, can I use this earthenware bowl on an electric stove top? Thank you and I can’t wait to try this!
Yes, you can. Earthenware bowl can be used either gas or electric stove top. Good luck!
Thanks for sharing this simple, yet delicious recipe, Maangchi. Its one of my favourate side dishes. I prefer the steamed egg to be a little drier. What would be your suggestion? Leave it a little longer on the stove? Or, remove lid and let it continue cooking on its own?
hmm, do some experiments and invent your own gyeranjjim. Let me know if you do. : )
LOL I’m a madcap experimentalist! Will try to do it when I go back home to Malaysia. I’m temporarily staying in Singapore. Trying to limit on my packing when I leave. So, I can’t buy the claypot to experiment it for now.
Yay! I am so glad you posted this recipe Maangchi! As you know I don’t have a microwave so I was never able to make your steamed egg recipe – now I can!!!
Yeah you don’t have a microwave oven. : ) Great, have you made this yet? When I visited your house, I saw you really following my recipes tightly. No wonder all your food photos look great and delicious! I miss you! Cheers!