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
Korean style Vietnamese rice paper rolls
Aug 18th
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Most of the time when I go to Korean Restaurent. This is so popular side but in non-spicy version. I am glad that you mentioned the non-spicy version on video. I could enjoy this side at home. I will buy your cook soon. Thank you Maangchi.
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Hi Maangchi,
I love your recipes and I am so glad to find your website.I have started collecting Korean Dried Ingredients to have everything ready when I start cooking your recipes.One thing I want to ask you is , do you use Circulon Pots and Pans? If yes, how do you clean the inner bottom of them? Since they have concentric circles at the bottom of the pots and pans, mine always has food stuck in them even after washing them with a brush.You could not see them after washing when it is wet,but when the pot gets dry, you can see the dried food in the concentric circles .I even tried putting one third cup vinegar and one cup water into the pot again and boil for a few minutes, but the dried stuff did not go away.Any suggestions?They are very good quality pots and pans.I don’t even know what to do.Help me.
Ooooh! I am SO HAPPY!! Today I received my chilli paste – I can cook lots of wonderful things now! Maangchi, I am going to buy the fish next, and make the fish cakes! I love them, and I have bought them in shops, but I think I would prefer to know what goes into them, and prepare them myself!
I will report back!
Hi Maangchi!
I decided to make this today but I didn’t have time to make fish cakes, and I couldn’t find any to buy that I liked the look of…so instead I thought I would replace the fish cakes with pork belly! It turned out very well, and I can’t wait to try it with other replacements! Thanks for the recipe!
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I love this side dish. I had it in a Korean restaurant and fell in love with the sweet and spicy (but not burning or hot) flavor. I have bought fishcake from the market in a few variations and tried making this. When I use this type of sheet thin fishcake, cut up, it comes out alright, but never as good as when I had it in the restaurant. I tried other fishcakes as well and they tasted unpleasant (but they were so cute shaped like little crabs). I haven’t made my own fishcakes due to never having the time, but maybe in the preparation of making your own, you can change the flavor of the cake its self to add to the dish.
This is so delicious. I love this recipe. I made this today for the 2nd time. I love the sweetness and spiciness and you are so right when you say it goes perfectly with rice. I add some fish sauce to make it salty to my own taste – and mirin because I like it to be a little juicier…Anaheim peppers (mild green chillis) are perfect in this.
Hi maangchi, may i request a recipe for a non spicy 어묵볶음? It is my favourite dish XD