Maangchi
26 recipes converted from their YouTube cooking videos.
Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
A step‑by‑step guide to making authentic Korean napa cabbage kimchi (Pogi‑Kimchi) as demonstrated by Maangchi. This recipe covers salting the cabbage, preparing the classic rice‑flour porridge base, mixing the spicy garlic‑ginger‑fish‑sauce paste, and fermenting the kimchi in a jar for a tangy, crunchy side dish that lasts for months.
How to make Easy Kimchi (막김치)
A traditional Korean napa cabbage kimchi (baechu kimchi) made with a sweet rice flour porridge, garlic, gochugaru, and optional seafood. Maangchi’s fast‑track method lets you have fresh, crunchy kimchi ready in about two hours, with optional fermentation for deeper flavor.
Yachaejeon (Korean Vegetable Pancake)
A light, crispy Korean vegetable pancake (yachaejeon) perfect for spring. Packed with green onions, leeks, zucchini, sweet potato, mushrooms and more, served with a simple soy‑vinegar dipping sauce.
Korean Gamjatang (Spicy Pork Bone Soup)
A hearty, spicy Korean pork bone soup made with pork spine or neck bones, napa cabbage, potatoes, soybean sprouts, perilla leaves, and a flavorful seasoning paste of garlic, gochugaru, gochujang, perilla seed powder, and fish sauce. The broth is simmered for nearly two hours to extract rich bone marrow flavor and tender meat, then finished with fresh vegetables for a comforting, authentic gamjatang.
Spicy Garlic Fried Chicken (Kkanpunggi)
Crispy Korean-style fried chicken tossed in a sweet‑sour, garlicky chili oil. The chicken is double‑fried for extra crunch, then coated with a flavorful sauce and topped with infused leek‑garlic oil. Perfect as a party snack or main dish for two.
Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)
A colorful, nutritious Korean bibimbap featuring individually sautéed vegetables, seasoned raw beef yukhoe, sunny‑side‑up egg, and a crispy rice crust in a stone bowl (dolsot). This recipe follows Maangchi's classic method, offering step‑by‑step guidance for each side dish and tips for perfect texture and flavor.
Korean Sweet Crunchy Chicken
Crispy, double‑fried boneless chicken tossed in a sweet, sticky corn‑syrup glaze with peanuts and sesame seeds – a classic Korean street‑food favorite made by Maangchi.
Sausage gimbap (소세지 김밥)
A tasty Korean-style gimbap featuring seasoned rice, fluffy egg strips, crisp cucumber and carrot, tangy pickled radish, green onion, and savory sausage, all rolled tightly in seaweed and sprinkled with toasted sesame seeds. Perfect for picnics or a fun homemade lunch.
Non-Spicy Kimchi (White kimchi: Baek-Kimchi: 백김치)
A refreshing, non‑spicy Korean white kimchi made with napa cabbage, Asian chives, carrots, red bell pepper, chestnuts, jujubes and a sweet‑savory pear‑ginger brine. The cabbage is lightly salted, mixed with flavorful fillings, pressed in a jar and fermented for 1‑2 days to develop a milky, slightly pink broth.
Kimchi (Vegetarian version)
A flavorful, vegetarian version of classic Korean kimchi made without fish sauce. This recipe uses vegetable stock and salt to create a deep umami paste, combined with napa cabbage, radish, green onions, Asian chives, and gochugaru for a spicy, garlicky, and tangy side dish that ferments beautifully in the fridge.
Cheese Spicy Korean Chicken (Buldak)
A fiery yet creamy Korean-style spicy chicken baked with mozzarella cheese. The dish combines gochugaru, gochujang, rice syrup, garlic, and ginger for a deep umami heat, then finishes under the broiler for a golden, bubbly cheese crust. Serves 4.
Korean Traditional Galbi BBQ: Grilled Beef Short Ribs (갈비구이)
A quick and easy Korean‑style galbi‑gui made with thinly sliced beef short ribs marinated only in salt, sugar, black pepper and toasted sesame oil. No soy sauce needed! Served hot off the grill with lettuce, perilla leaves, rice and ssamjang for authentic Korean BBQ at home.
Corn Cheese (콘치즈)
A Korean‑style side dish of sweet canned corn tossed with mayo, butter, colorful bell peppers, then topped with melty mozzarella and chewy rice cakes. Finished under the broiler for a golden, bubbly crust, it’s perfect with beer or soju.
Korean radish salad (Mu-saengchae: 무생채)
A bright, crunchy Korean radish salad tossed in a savory, nutty dressing of sesame oil, fish sauce, and gochugaru. This quick side dish (jjan-ji) is perfect with rice or noodles and showcases the fresh flavor of Korean radish.
Korean Fried Chicken (Yangnyeom-tongdak: 양념통닭)
Crispy double‑fried Korean chicken wings tossed in a sweet, spicy, tangy gochujang sauce and finished with toasted sesame seeds. Served with pickled radish for the authentic Korean experience.
Korean pickled garlic (Tongmaneul jangajji:: 통마늘 장아찌)
Tongman Chi is a classic Korean banchan made from whole garlic cloves fermented in a sweet‑salty soy‑vinegar brine. The garlic stays crisp and tender while the skins become chewy, delivering a deep, garlicky, slightly spicy flavor that improves the longer it ages.
Kimchi fried rice: 김치볶음밥
A quick and easy Korean kimchi fried rice made with just kimchi, gochujang, rice, sesame oil, and a few pantry staples. Perfect for a fast lunch or dinner using leftover rice and fermented kimchi.
Maeuntang
A traditional Korean spicy fish stew made with whole whiting, Korean radish, and a flavorful gochugaru‑based paste. This comforting maeuntang is perfect for a quick lunch or dinner and showcases the rich broth that comes from simmering the fish head and bones.
Cubed radish kimchi (kkakdugi: 깍두기)
A step‑by‑step guide to making authentic Korean radish kimchi (kkakdugi) as demonstrated by Maangchi. This crunchy, tangy, and slightly sweet fermented side dish is perfect with soups, rice, or any Korean meal.
JJIMDAK - Korean Braised Chicken
A hearty Korean braised chicken dish featuring tender chicken thighs, potatoes, carrots, mushrooms, and chewy glass noodles in a savory‑sweet soy‑oyster sauce colored with black bean paste. Perfect for family meals and served hot with a garnish of green onions, sesame seeds, and crisp cucumber.
Korean rolled omelette (Gyeran-mari: 계란말이)
A classic Korean banchan made with fluffy rolled eggs, sweet onions, and colorful bell peppers. This easy side dish is perfect for lunchboxes, rice bowls, or as a protein‑rich snack.
Spicy pork BBQ (Dwaejibulgogi: 돼지불고기)
A flavorful Korean spicy pork barbecue (Dwaejibulgogi) made with thinly sliced pork belly, Korean pear, garlic, ginger, and gochujang, served in bite‑size lettuce wraps. Perfect for a quick dinner or a tasty snack with cold beer.
Rice cake punch (Tteok-sudan: 떡수단)
A refreshing Korean summer beverage made with chewy rice cake pieces (tteok) floating in a sweet‑sour honey‑omija (Schisandra) water. Served chilled with ice, pine nuts, and optionally sparkling water for a mocktail twist.
Carrot cake muffins
Soft, moist carrot cake muffins with walnuts and a crunchy pine‑nut topping. Inspired by Maangchi's Korean‑style carrot cake, these easy‑to‑make muffins are perfect for breakfast, snacks, or a healthy treat.
Potato Dumpling Soup (Gamja-ongsimi-guk: 감자옹심이국)
A comforting Korean breakfast soup made with chewy potato dumplings (gamja-ongsimi) floating in a savory anchovy‑kelp broth, finished with fresh vegetables and a drizzle of sesame oil.
Spinach side dish (Sigeumchi-namul: 시금치나물)
A classic Korean seasoned spinach side dish (sigeumchi namul) that’s quick, healthy, and perfect with rice or noodles. The spinach is lightly blanched, squeezed dry, and tossed with garlic, green onion, soy sauce, sesame oil, sesame seeds, and a pinch of Korean red pepper powder for color.