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
Does anyone know how long this will keep in the fridge? I made some quite some time ago, maybe a year or so ago… I’d smell it, but I have a head cold that has zapped my sense of smell.
Ist made it then and it so yummy! It a little salty but next time I’ll add less fish sauce! My first kimchi ever
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Hi Maangchi! I really love your recipes ❤️ May I ask if how many days can I keep this refrigerated? Is it better to really ferment this right after making than putting it on the fridge? TIA for answering! :)
I can’t stop making this recipe because when I want kimchi I want it NOW and heaven forbid I plan in advance. My kimchi-loving friends love it, too, Once made, it can sit in the frig as long as it has to (which usually isn’t that long unless a jar gets lost in the back). Hooray for emergency kimchi!
Hello maangchi imo and everyone! Yesterday I tried making kimchi. I salted the cut cabbage for 2 hours, with 3 tablespoon table salt dissolved in 2 cups water. After that, I used a kimchi base I found at a store. I left it on my kitchen counter overnight in a covered container. This morning, when I tasted the kimchi, it tasted bitter. Any ideas why and how I can fix this? Thanks.
Does it still make the kimchi juice?
Hi Maangchi! This looks so good. I love kimchi but have never made it before. I think I might begin with this recipe because it is smaller and less intimidating. But I think I will use napa cabbage instead of the round cabbage and maybe also include radish. The kimchi I normally buy also has apple in it, so I am wondering does this mean I should use fresh apples or apple juice?
By the way, I have also been to Puerto Escondido! I really enjoyed the beach there!
Thanks for sharing your recipe! I always love your recipes and videos.
Maangchi, thank you so much for this simplified and brilliant recipe – things are quite tight financially for me right now, and I don’t think I could make traditional kimchi with napa cabbage and the other trimmings, but I still need my kimchi fix! This is a superbly affordable recipe, and I made two kilograms of it tonight. It already tastes just like freshly made kimchi is supposed to — I can’t wait until it’s had the chance to ferment!
I’m glad to hear that you like this recipe! Yes, many of my readers let me know they make kimchi stew with this cabbage kimchi and it turns out delicious!
Aloha Maangchi! I made this on Sunday with some leftover cabbage. I didn’t have green onions but added sliced regular onions with the garlic and carrots. I couldn’t believe how easy and quick it was to make…and after fermenting for two nights…it tastes great! I love regular kimchi but since having my second child, I don’t have the time it takes to make it. This recipe will be my new go to recipe for now! Ingredients are so much easier to find, and cheaper too! If you ever vacation on Maui please do a meetup! I know lots of people who would be interested! Mahalo and Aloha from Maui!
I forgot to include my picture of the emergency kimchi (right)… I also made cucumber kimchi on Sunday too (left)!
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Delicious homemade kimchi! Congratulations,tehani!
Amazing, I just made this! I love how quickly this came together. The flavors the excellent, I did make sure that the kimchi was pressed downs firmly with a bowl to weight it while covered in the container. Thank you , this is a keeper for me. The Korean ground chili peppers are key to this.
I made this tonight and it came out amazing! Exceeded my expectations. I’ve always been afraid to make kimchi because my mom’s is the best and making kimchi always seemed intimidating to me. Now I have a go-to recipe for a quick and easy way to satisfy my kimchi fix! Thank you!!!
I am waiting for a long time to make kimchi, but I’m afraid that I will mess it since I couldn’t find some ingredients.
1. Here there’s no where to find Hot Pepper Flakes and can I use Red Chilli Flakes/Powder instead?
2. We have just normal rice flour and can I use them to make the porridge instead glutinous/sweet rice flour? Or can I just make kimchi without making a porridge and how long will it last?
Hello! I know this comment is very late, but in case you want to know, I live in Sri Lanka too and I’ve made kimchi with chilli powder and it turned out just fine! Gochugaru is probably better, though.
Also, for glutinous (sweet) rice flour, you can go to a Chinese store to buy it or just use regular flour (as said in Maangchi’s traditional kimchi video).
I’m making my second batch and I’m going to try using a combination of chilli powder and crushed red chilli, I’ll tell you how it goes!
I just checked and regular rice flour can also be used!
I’ve made the kimchi and it turned out great! I used very little chilli flakes though, and more chilli powder.
I made today the kimchi its soooo nice and I did it with red paprika and hot chili powder cause I dont have the chili but actually I got 95% of the orginal kimchi its fermenting.
But cause its so hot in ksa can I ferment it in 1 day only?
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I found a different type of cabbage which called savoy cabbage a few days ago. It looked thinner than normal cabbage. so I picked it up and I made a kimchi with it as soon as I back home. Finally, today I made kimchbokkeumbab with this kimchi, actually it wasn’t fermented fully but I couldn’t wait.
In conclusion, it wasn’t bad but not perfect for proper traditional kimchi because its leaves are a bit thicker than napa cabbage.
I will try to make kimchi with savoy cabbage soon again. Next time I’ll use more salt when it’s soaked or sit aside longer.
anyway thank you maangchi. you always encourage me to cook, especially make kimchi!!
I will report again!!
Hi Maanghi!
I love your recipies! Yesterday I made emergency kimchi but it is so salty. i don’t have radish to add. If I add more cabagge it will be okay?
Thank you!