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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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Fish cake noodle soup
Jan 21st
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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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I know this is a tad PC, but I have a daughter-in-law who has ulcerative colitis and can eat most of the ingredients if adapted somewhat. Looking for substitutes for the glutinous rice – perhaps plain brown rice? And the caramelized sugar sauce. Is there a sugar substitute that will brown up and thicken as well as the traditional caramelized sugar? The brown sugar, I might try molasses as a substitute? Or just more honey? Always looking for recipes to make her food options a little more enjoyable. Will be making normally for the rest of us who can eat regular food and the only discomfort we experience is gaining a few pounds. Love the vids and the blogs. Thanks, Maanchi. A most enjoyable and informative go-to for Korean cooking!
People with ulcerative colitis should not be eating foods such as brown rice and any whole grain starchy foods. White rice is fine. Wouldn’t want your daughter to suffer from flare ups like I have from brown rice.
Hi Maangchi!
I made yaksik with your recipe. Where I came from (East Malaysia), we have something similar to yaksik so I felt familiar with the ingredients used to make yaksik. Its called as “nasi manis” which literally translates to sweet rice. I had to use other dried seeds/fruits because I used up what was left in my pantry haha. Anyways thanks for sharing the recipe!
Amirul
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Thank you so much for all of your wonderful recipes! I’ve made this a couple of times before at home (rice-cooker method), and I made it again today with some students.I made an entire week-long camp based on your recipes, and we made one food each day: baekseolgi, red-bean paste, bukkumi, hobak juk, chapssal doughnuts, and yaksik. The students especially liked the baekseolgi (I brought my own bamboo steamer to school), doughnuts, and yaksik.
Looks fantastic ! Whats is the shelf life if stored at room temperature ?
It will be ok up to several hours at room temperature.
This recipe has been on my to-do list for quite some time now. Finally I got round to do it. Turned out beautifully. Tasty and perfectly chewy and sticky… or so I hope. I really don’t have much to compare to, haha. Thank you very much fir tge recipe, I was very happy that you made one without having to use a pressure cooker since I don’t have one.
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I’m so happy this morning to see this yaksik photo that you made! You are the best yaksik maker in Iceland! : )
Would we be able to use different fruits?