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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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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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Stir-fried oyster mushrooms
Nov 21st
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This is the next recipe of yours I’m going to make, I made cheese buldak today.
I find it funny that other mums would make something to last for days if she was gone, my mum if she was going away for some days would leave us to fend for ourselves. We would have to make dinner ourselves if we wanted dinner that day. It probably helped that my dad always liked puttering around the kitchen and I inherited that. It was my dad that taught me to cook, not my mum. She isn’t a bad cook but it’s all very tame in my opinion. She would never try her hand at some Korean food, she is however very good at baking!
When I was 12 I was home for the summer with just my siblings, both older than me, whilst my parents were at our cabin, I have serious pollen allergies and our cabin is surrounded by woods. Despite being the youngest I was the one fixing dinner and making sure my siblings ate and came home at night.
I can’t find 고사리 in the korean food store where I live and I can’t find it to ship online , is there anything I could subsitute it for? (I begrudge doing it )
Hi Maangchi,
Here my comment on my Yukgaejang: It turned out very god with the following small changes:
1. When it was finished, I added 3 mixed eggs carefully in the soup, when it was not more boiling. Then I waited for 30 Minutes and mixed the soup up, very good!
2. I let the soup cool down and waited 24 hours, before eating it.
3. I added much more salt and very hot Chili flakes. It must be so hot, that you sweat when eating it.
4. I served it with rice ( as you say ) and some glass noodles, as I am a great noodle lover, this was also very good.
5. The rest is going into the deep freezer and so I can enjoy the soup later in the year again and this has the big advantage, that you do not smell all those ingredients before, when you cooking it.
Thanks again for that wonderful recipe
Tido
As it says in the recipe: “6 ounces of soaked (or fresh) gosari (about 2 cups), cut into 2½ inch long pieces”, complete with the link how to prepare it: https://www.maangchi.com/ingredient/kosari
Don’t you have any books about Korean cooking? A recipe for this beef soup is almost always there…
Bye, Sanne (München)
Hello Maangchi,
When I was 25 years old, I used to go together with my wife to a fantastic korean Restaurant in Wuppertal, Germany and we used to eat Yukgaejang there, the best soup of the world! It was extremely spicy but absolutely great in taste. They served it with rice and Kimchi! When I was 40, I went there again with my wife, but this was the last day of the restaurant, before it closed for ever. Now I knew, that I would never get this soup again and I offered them 400 DM ( the currency before EUR , about 250 $ ) for the recipe, but they didn’t give it to me, unfortunately. Now I am 57 years old and found your recipe on your page, I am absolutely fascinated! On the next weekend I will try it!
Now some questions: I can get gosari here in a Korean shop in Düsseldorf, but it is dried. Can I cook it up for 30 Minutes and let it rest over night before using it?
I remember, there were eggs in that soup in that restaurant. Can I add, shortly before it is finally finished, 2 mixed eggs into the soup and wait for 10 Minutes?
Can I also use Turande instead of gosary or gosari and Turande?
I am very excited now and can hardly wait to the weekend, when I will try it.
I will let you know, how it was, thank you so much!
All the best,
Tido
Hi Tido,
I hope you love my yukgaejang recipe. You must be so passionate about delicious food, just like me!
“I can get gosari here in a Korean shop in Düsseldorf, but it is dried. Can I cook it up for 30 Minutes and let it rest over night before using it?”
Just as Sanne replied, follow the link and you can see how to soak your gosari to make it tender. If you have a pressure cooker, you can boil your gosari for 30 to 40 minutes and then rinse it in cold water before using it right away. This is what I do, these days.
I think your egg idea sounds good, try it!
You can also use both torandae (taro stems) and gosari together.
Good luck with making delicious yukgaejang!
Hello Maangchi! After years of following you and trying out your recipes which my family and friends always enjoy I just want to say Thank You! Your recipes are part of the lovely memories I made and are still making with my 6 years old son, his Dad, my friends and relatives… Thank you! I’d be glad to meet you the next time you visit Philippines… ❤️
I love this soup but I’m not a big fan of gosari. Can you recommend other vegetables that will go well?
Add more green onions and mushrooms.
Hello Maangchi,
Bought your book the other day but still prefer your videos!
What is your opinion of using mung bean sprouts instead of soy bean sprouts?
Great! You won’t miss any cooking! I use mung bean sprouts in this recipe.
Hi Maangchi,
Thank you again for being such a great inspiration. You make cooking process look easy..
I am about to make yukgaejang as it’s been my favorite soup since I was in college. I definitely prefer this than kimchi jiggae. But if my friend gave me both, I would love to clean them up too :p
My question is, is it OK to add vegetable that’s been seasoned after we reboild the chopped mushroom and beef? Will it change the taste or something? Because I wanna eat kind of crunchy mung bean sprout and green onion. I just thought that boiling them over 10min will make them mushy..
Look fwd to your reply as I am preparing the ingredients now. Million thanks Maangchi
Hi Maangchi! This is, by far, my favorite recipe. I’ve been a silent reader and have been watching your videos for over a year now. I just watched your 1 million viewers video and am so happy and excited for you as you deserve that and so much more! I literally cried happy tears as I watched it!! As all others have said before me, I get so happy when I watch you cooking. Your excitement and joy is so evident in your videos. Thank you for bringing me so much joy in my life, especially on days when I feel down. Sending you hugs and kisses. And congratulations on your achievement!!!
And yes, I entered the t-shirt contest but I also hope you think about selling them too. I’m sure a lot of people will buy them!! I know I will.
Hello, hello! You are one of my 1 million subscribers! Thank you so much for your nice words here! Cheers!
Hello, Maangchi! In your old video for this recipe you mentioned an ingredient “toran” or taro stem. My local H-Mart sells dehydrated taro stems. Would it still be good to use them in this recipe? Would I need to soak them first?
Dehydrated taro stems are difficult to handle. You will have to boil and soak for a long time, changing water several times.
I did once at home and made toran-julgi-bokkeum (taro stem side dish). The texture was soft and crispy and it was flavorful but I realized the poison in the stems was not totally removed even though I soaked them for 2 days. My throat was hurt for a couple of hours. Ever since then, I am afraid to cook toran julgi. Toran fruits are good because all the poison is gone after they are boiled. https://www.maangchi.com/recipe/toran-guk
Maangchi, have you ever tried using fresh taro stems instead? The texture might be different from dried but it is much easier to use. Vietnamese markets sell fresh taro stems (bac ha) for making Vietnamese sour fish soup.
Oh wow! Thank you so much for the information. I’ll stick to making the soup without the stems. Thank you for taking the time to answer. :)
Hello Maangchi!! I searched for some recipes of korean food but some of them at youtube i didn’t really like but today i found your videos and i loved them!! i have to cook immediatly!! :) thanks for your great videos!!
I saw your video when I woke up today and knew I just had to make it. I attached a picture of the finished product so you can see. I’m going to eat it for the entire week! I’m so excited!! Thank you for your delicious recipe and awesome video. :) <3
See full size image
You made absolutely delicious and hearty yukgaejang! I’m so happy to see it!
Hi Maangchi! I love yukgaejang and I can’t wait to try out your recipe! I had one question however…usually when I order it in restaurants, it has dangmyeon in it, and for me that’s one of the big reasons I like it (I’m a huge noodle-lover!), so I was just wondering when you might suggest adding the dangmyeon if I were to add it? Thank you :)
I’m a huge noodle lover, too! : ) You can add sweet potato starch noodles (dangmyeon) to yukgaejang. If you do, add them at step 6 in the recipe along with beef and mushrooms. The noodles will expand and get soggy in the soup if you don’t eat the soup quickly though.
Hi there. I love your site and your recipes. I make this dish for my Korean wife often and she loves it.
I think there is one small mistake in your ingredients. You call for 5 tsp of salt. I think this is far too much and I think it must be a typo. I added 3 1/2 the first time I made it an it was crazy salty. I’m now down to 1 tsp of salt and 1 tbsp of beef broth powder.
Also, I double the ingredients (except the salt) in the “hot pepper oil sauce” and that suits our tastes better.