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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
A few years back, it was my Fiancé’s and my first New Years together. After an unexpected turn of events with finding a place for dinner I suggested we try out the local Korean restaurant that we both had never been to. (My Fiancé had never had Korean). Needless to say we had a wonderful meal and evening. After that night we decided on making it a tradition to try making a Korean dish for New Years. This year we made Yaksik and it turned out wonderful!
It was tough to find Jujubes and canned chestnuts at our local grocery stores here in the Netherlands (Next time I’ll order them online). I instead went with dried plums, cranberries and raisins for the fruit. I also added a little bit of minced ginger. I also had to go with roasted chestnuts as it was all I could find. All in all it turned out really well for my first try. I’m happy to have found this recipe and all your other wonderful recipes! Thank you!
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I made this last year and it turned out so well, i’m going to make it again to warm me up in the cold New Zealand winter! Pine nuts and chestnuts are very expensive here, so my tip for people wanting to save some money – forage them yourself; there are some great parks near me with sweet chestnuts (NOT horse chestnuts, those aren’t edible!) and pine trees with large nuts; I forage them in the autumn and they last me all year! I freeze my chestnuts to stop them from going shriveled and rotting, but any other nuts can be left in the shell for a long time, including pine nuts. My one question, could i add 팟 or 검은콩 to the recipe? I was thinking of soaking them overnight and steaming them mixed into the rice, would that work?
also for anyone interested in foraging – only eat what you’re 110% sure of the identity of, and don’t forage on private land. For an initial idea of what’s growing in your area, i recommend the site inaturalist – it’s worldwide and open sourced and shows what people have identified near you, its a fantastic tool to have!
That’s so interesting you can forage all those precious ingredients! Thank you for sharing your wisdom with us! Yes, you can add black beans or red beans (aka azuki beans) to yaksik.
My yaksik was so delicious! It makes a huge amount that I froze and ate it on some days during Ramadan (the Islamic month where we fast from sunrise to sunset) as a healthy energy snack! It is sweet and salty and the nuts/cranberries gave an awesome crunch and taste!
The easiest way for me to cook this was to soak the sticky rice for 5+ hours, add equals parts of the rice and water to a bowl and microwave for at least ten minutes until the rice is soft (add more water if it’s still undercooked). I added the seasoning sauce, caramel and dried fruits to the bowl, mixed and microwaved until the rice absorbs everything.
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You made this in your microwave! I’m very impressed with the result. Congratulations!
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?