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
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Anchovy kelp stock
Feb 20th
Maangchi, I made this recipe the other day and although I love it m, the rest of my family doesn’t. If I take the young radish out of the broth, can I cook with it instead like I do kimchi? Do I add any other sauces to it like red pepper paste or powder??
I’d chop it thoroughly (preferably in a food processor) and smuggle it into fillings, pancakes etc.; use it as you would any other kimchi.
Keep it in the liquid until you use it; the liquid can be diluted as a beverage and for naengmyeon.
Bye, Sanne.
This looks so good I’m looking for some dishes I’m trying to goto Assi
Hi Savannah,
Yes, yeolmu is a summer vegetable, so Koreans make it in the summer time. Do some experiments with other vegetables such as bok choy, radish, small red radish.
Good luck with your kimchi making!
Maangchi,
I was wondering is this kimchi only made in summer ?? we cannot find any yeolmu in winter is that it? because i wanted to make yeolmu mulkimchi and Chonggakmu kimchi but i’m under the impression does vegetables are only available in summer or so am i righ?
Savannah
Maangchi… i made this but forgot to add salt to the water! i did add fish sauce….. will it still be good to eat after 2 days fermenting without salt? i salted the yeolmu in the initial step, but washed t up….
Taste the kimchi brine and if it needs salt, you can add it now. Take some brine, put it in a bowl, add salt, and stir well. Then add to the kimchi. Good luck!
Hi, Maangchi!
I actually found some yeolmu last week at a local korean market. I made all 2.5kg of them into kimchi. I got 2 a liter jars full of yummy yeolmu mulkimchi. I was making baek kimchi so i add the remainder of the brine i made for dongchimi and baek kimchi into them.
Since it’s quite hot out here in Indonesia, they ferment quickly. I only left them out for the whole day and they were ready to go into the fridge.
I made doenjang jigae today and since it’s so hot i decided to make bibimbap like you suggested in this recipe. OMG, the yeolmu kimchi combine with the vegetables in the doenjang jigae plus gochujang and sesame oil is super tasty. I also added some dubu jangaji for protein. It was amazing. I think I’ll make more tomorrow. My son doesn’t usually like to eat rice but this bibimbap he gobbled up like he hasn’t eaten anything for 2 days. We finished the rice i made for the day at lunch. I ended up making naengmyeon for dinner.
Thank you so much for sharing the recipes. Korean food is really good to eat at all season. I can eat a lot without worrying about gaining weight. When I gained weight from eating too much rich Indonesian food, i lay them off and eat rice with kimchi, doenjang jigae or guk, always keep dubu jangaji in my fridge. After just 1 week of rice or noodle with korean food and kimchi, i lost most of the weight i gained. So hansik become my weight loss food. Tasty and healthy, what more can I ask for?
Thank you,
Ima
Maangchi,
I wanted to express my appreciation for sharing all of your recipes, Young summer radish water kimchi is one of my husband’s favorite summer dish. Keep up the good work!
Great!
Hi Maangchi, I love watching your videos and enjoy making your recipes. Before the summer comes, I want to store the young radish kimchi in the fridge. However, I don’t know how long I can keep it in the fridge. Can you tell me(@[email protected]?
You can eat it until it runs out just like other types of kimchi but it will get sourer as time passes. I usually finish eating yeolmu kimchi in 2 weeks.
Maangchi ssi,
Last time I thought that I found some yeolmu but it wasn’t yeolmu after all. It was young daikon radish with the leaves in tact. I used it to make this recipe and I found it tasty but the leaves too tough to eat hence I use the leave in my doenjang jigae.
Could I actually use those young daikon in place of yeolmu? Would it affect the taste considering korean radish is sweeter than daikon? Also when I first made this recipe with the young daikon, the juices was a bit cloudy. I used sweet rice flour porridge as I was out of regular flour at the time. Was the sweet rice flour the cause for the cloudiness of the juices?
Thanks,
Ima
Hi Ima,
Yes, you can make kimchi with radish top but the kimchi should be made when they are tender. “the leaves too tough to eat hence I use the leave in my doenjang jigae” yes, you did a good job.
hi maangchi, i love watching your video. thanks for being there hmm. i just wanna know if it is good to substitute the 열무 to 단배추?
yes, you can use the cabbage instead of yeolmu.
This looks beautiful…another thing to grow this summer!
Hi Maangchi,
I really love naemyeon, especially in the summer when it’s very hot. It now is at where I live. I used to eat these cold noodles when I was still in the states. Here, I no longer have a chance to and it’s such a pity. I now crave this delight, but I actually don’t live near any korean market; so that’s a bad thing. I had this idea of making my own yeolmu kimchi but I can’t seem to find any yeolmu in my area. What can I use in place of yeolmu, Maangchi? Please help me out a.s.a.p.
How about using Chinese broccoli or mustard greens? You can add some daikon, too.
Hi Maangchi,
I love your cooking and all but I have a slight problem. I’m interested in making your yeolmu kimchi but I can seem to find yeolmu at my area. What can I replace it with in order to make that delicious vegetable, Please help me out a.s.a.p. Peace out!
I think must greens will work well with this recipe.
I was just curious if there was a specific reason for using a stainless steel bowl or could I use glass or plastic?
yes, you can use glass or plastic bowl, too.