New York Times Korean cookbook review pages

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