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
This is a delicious recipe. Thanks, Maangchi for making Korean cuisine so accessible.
Maanchi, can you please come up with an Instant Pot/pressure cooker version for the “cooking beef” step? Your recipe says about 1 hour, but it took me 2 hours.
If you give us the Instant Pot version, it should take exactly the same amount of time for everyone. And we don’t have to keep checking the pot. And I can leave the house without worrying about burning the house down. And we don’t have to keep refilling water. :)
Next time, I’ll try Instant Pot Meat/Stew for 40 mins, and report back here.
I made this again on the stove. (I forgot about this comment. :)
It’s been 90 minutes and the beef isn’t anywhere close to tender. I’ve had this problem with Maangchi’s other beef soup recipes. I get beef brisket from Hankook in Sunnyvale. Maybe I’m buying the wrong kind of meat?
I love hankook market and kyopo market, but I actually buy all my stew and soup meats at Mexican markets because I find they are cheaper and just as good quality if not better! For some reason the meats at Korean markets are often overpriced IMO. Maybe try that out? I usually buy meat for stew at Chavez and its super tender after an hr or so.
It’s a little late but you could probably cook the brisket in an Instant Pot for 30 minutes on high and 10 minute natural pressure release to start.
My friend and I went to a popular (and pricey) Korean restaraunt for lunch a few days ago, and I ordered their Yukejang to compare with this recipe which I’ve made a few times. Yours is much better! Their broth was too weak, and not enough flavor compared to yours. I took the leftovers home and jazzed them up and then it was great!
How can I replace the kelp and anchovies broth for this?? And I can’t find brisket what other beef can I use that will shred like it ?
This one of my all time favourite soups. I make this when I really don’t want to be bothered. I let it boil and boil and do its favourful thing.
I think I will make some now.
I made this recipe instead of with beef with spanish Ibérico pork meat, because i only had that at home. It tastes really good too not like the original one but more like some sort of fusion between Yukgaejang and spanish soups. Really good haha :D
BTW, I haven’t tried this recipe, but I have made your old recipe many many times. It was AWESOME! I quadruple it these days (sometimes more) because it freezes very very well. I used to add some homemade beef bouillon to it (no salt — made from bones) to give it a stronger beef flavor. I also added a lot of cayenne (thinking about trying Korean capsaicin sauce this time — the stuff often used in buldak to make it extremely hot). Can you provide a link to the old recipe so I can compare and contrast the two? Please? It’s getting cooler — perfect time for this dish or dak komtang, seolleongtang, galbitang, samgyetang… etc.
I swear the video I watched whenever I made this dish referenced toran (you substituted celery). I have a whole lot of dried toran. My wife (Korean) INSISTS that I use toran but I am not sure how much to use. It’s even more difficult to measure since it needs to be rehydrated. Happily, I can easily find refrigerated gosari.
How to use dried toran????
Yes, I always use toran and my wife loves it. I use about 200g…that should be about 50g dried.