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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’ve never had yuja fruit before and can’t find it anywhere, but I have had good results with Meyer lemons. They are a bit softer and less bitter than normal lemons. After a day or two in the fridge, the peel softens up enough for my taste. I do use less than one whole part sugar, though. Probably 4 parts sugar to 5 parts lemon. I wish I could find some real yuja to compare it to the real thing, but my tea is pretty good. Thank you!!!
It’s great to see a recipe for this drink – Yuja is a great flavour that many in the west are starting to become more familiar with. It would be good if in the future, Yuja itself become mores readily available in the west.
When I first came to Korea and someone offered me yuja tea I thought it was great and asked the name of it. I thought they said 여자 tea so thats what I called it for several months and always wondered why it was “girl” tea. Hehe
Thanks for the recipe. Now I dont have to buy it anymore. I can make it at home
haha, thank you for sharing your story about yujacha! That’s right, yuja and yeoja (female) sound similar!
Hi laxgmom,
Yes, they are: https://en.wikipedia.org/wiki/Yuzu
I’ve known that because we’ve had the same discussion on a cooking-channel.
Btw: 6 parts yuja to 5 parts sugar are enough, let the prepared mixture stand (in a non-metal container, covered) for a few days until the sugar dissolves before putting it in smaller jars.
Yes, I’ve prepared Yucha-Cha before – great in summer, too!
Bye, Sanne.
Do you know if yuja the same as the Japanese yuzu fruit? By the way, I love your recipes and YouTube videos! Thank you so much and hope you never stop!
Thank you so much for interest in my recipes!
I wrote about the yuja fruit here:
https://www.maangchi.com/ingredient/yuja
As I mentioned, the yuzu i had grown in America tasted similar to yuja, but was smaller and different. Maybe yuzu in Japan is the same as yuja, but I never tasted it.
Yuja and yuzu are the same fruit. In America we call the fruit yuzu. Differences in taste can be caused by growing conditions — soil, fertilizer, minerals in the water, etc.
This is my first year growing yuja/yuzu. Just now the fruit is bright yellow. Btw, the fruit makes a great marmalade.
wow, that’s so interesting! You grew it only 1 year and see the fruits? It used to take 15 years in Korea. Give us more information about this for my other readers, please.
When grown from a seed it takes forever to get a fruit tree to produce fruit. So fruit tree producers take a small cutting from a tree that is producing fruit and graft it to new root stock. Using this grafting method fruit trees usually produce fruit the first or second year. That is because only the roots are a couple years old — the tree growing on the young roots is much older and already producing fruit. I do not know of any fruit trees that are not grafted this way.
You can buy yuzu trees online from Four Winds Growers. You can grow citrus in a pot – it does not have to go into the ground.
https://www.fourwindsgrowers.com/store/other-edibles.html?page=shop.product_details&flypage=flypage.tpl&category_id=1&product_id=251
This week I checked a local Asia market and fresh yuzu is now available for $3.99 lb. I bought 1 yuzu to compare with the yuzu I am growing. My yuzu is so much better. My yuzu smells much stronger and has a deeper flavor, and is appropriately tart. I scratch the skin of the store bought yuzu and I can barely smell it. I scratch my yuzu and it has a wonderful strong smell.
Hi Oxide,
Thanks so much for your info about yuja trees. I appreciate the link, I never knew you could buy these trees in America! I’m excited to buy one and try it out!
I love yujacha. The started selling them at the farmer’s market I go to, because the “farmer” likes to go to Japan. The first time I bought yuja, I loved to make tea with it! I like my recipe with both sugar (to soak up the citrus oil) and honey. Delicious ^.^
I actually don’t mind the amber color: https://thevegeats.wordpress.com/2015/03/20/yuzu-yuzu-cha/