This pan-fried tofu with seasoning sauce is a favorite among Koreans. Simple to make and delicious, you won’t believe how good tofu can taste, with just a few ingredients!
BBQ Season has come! How about making Korean easy bulgogi? You can simply pan-fry the marinated beef on the BBQ and it’s done in minutes. Just a few ingredients but full, delicious traditional Korean flavor!
This shredded pickle is beautiful, tangy, and crunchy. It goes well with everything, takes just a minute to make, and compliments the whole table. Let’s shred some pickles!
This recipe combines a technique I learned from a Toronto bus station street vendor with my own spicy, sour, well-fermented Korean kimchi. For me this is the best of best summertime hot dog.
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Sweet, sour, and spicy, this hoe-muchim is inspired by a restaurant in my seaside hometown of Yeosu. When you get some very fresh fish, this recipe should be high on your list to make!
1 minute video on how to make jjajangbap, blackbean sauce with rice! 짜장밥!
Everyone loves black bean noodles, but did you know that black bean rice is easier to make, super delicious, and is a great way to use up your chunjang?
Are you looking for something refreshing, light, healthy, and cold cold cold? This is it! These cool cucumber matchsticks in an icy, garlicky, sweet, sour, and salty brine are just the thing.
Korean icy cold noodles are so savory and refreshing, they are an awesome way to cool down in the summer but I eat them all year round. Why? Because I love the tangy, savory, and a little sweet taste of the broth, and the noodles are soft but chewy at the same time. How is it possible? : )
Korean shaved ice desserts (bingsu) are a fun and delicious way to cool down in the summer. My favorite is the traditional patbingsu with sweet red beans, soft soft rice cakes (injeolmi) and fruits. I’ve been eating it every summer for my whole life!
Tteokbokki is chewy rice cakes cooked in a red, spicy broth. It’s something I used to eat on the streets of Korea after school. My version uses anchovy stock, which combines beautifully with the spicy sauce and soft rice cakes.
A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it’s a great side dish for any meal!
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
“I made this this morning and the jars in a dark corner. I'm in florida and it is pretty warm here. Is it possible to start seeing bubbles after 9 hours?, or is that just a ...” by flmuppetfan
“I’m so glad this store is featured! I’ve been going to Hosana for over 10 years! It’s about a 20 min drive from Vallejo. The owners are the nicest, sweetest and kind people I’ve encountered! The ...” by chae.cruz@gmail.com
“Hey there! Unfortunately Seafood City is no longer in business. Just wanted to leave a comment so the site can be updated. We also need to add Pan Asia to the list of grocery store in ...” by spontaneousfitness
“Hi Christine,
Your kimchi looks so good! I'm glad to hear that it eventually started fermenting. Typically, kimchi takes a few days to ferment at room temperature. However, if your room is warm, it might ferment in ...” by Maangchi
“update just checked on the kimchi and it had started to ferment. on my previous batch of kimchi it usually takes only one night to start bubbling and fizzy. hence the reason why i started to worry ...” by christine11
“hello! i have been making your kimchi a few times now and it always turns out great! however i tried making one yesterday and this batch of kimchi didnt not ferment(no bubbling or fizzing). would like ...” by christine11
“Thank you, Maangchi! I used homemade kimchi and didn't have any tuna, but I *did* have some halibut frozen in my freezer, so I used a couple filets from that instead. It was good today, but ...” by Liliath23
“Your doenjang jjigae looks fantastic! To make it spicier, try adding a bit of gochujang or some extra spicy green chili pepper. This will enhance the spicy flavor without making the stew taste oily.” by Maangchi
“I used it and it came out delicious! My husband and I loved it. Thank you! I was wondering, next time if I want to make it a little spicier tableside, ( my husband likes things ...” by marlenep
To make Korean grocery shopping easier for everyone, me and my readers have been making a list of local Korean grocery stores around the world. We started in 2010 and it's grown bigger and bigger every day. Want to find a store near you? Look here. Want to add your local Korean grocery store? Do it here! I use my own website no matter where I go, to get my Korean ingredients. : )
Kimchi stew is one of Koreans’ most-loved stews. It’s warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae!
New to Korean cooking?
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168极速赛车官网开奖记录查询 极速赛车官网168开奖-168官网开奖记录 Latest Comments
Kkakdugi (Cubed radish kimchi)
“I made this this morning and the jars in a dark corner. I'm in florida and it is pretty warm here. Is it possible to start seeing bubbles after 9 hours?, or is that just a ...”
by flmuppetfan
Hosanna
“I’m so glad this store is featured! I’ve been going to Hosana for over 10 years! It’s about a 20 min drive from Vallejo. The owners are the nicest, sweetest and kind people I’ve encountered! The ...”
by chae.cruz@gmail.com
Seafood City Grocery Store
“Hey there! Unfortunately Seafood City is no longer in business. Just wanted to leave a comment so the site can be updated. We also need to add Pan Asia to the list of grocery store in ...”
by spontaneousfitness
Kimchi stew with tuna (Chamchi-kimchi-jjigae: 참치김치찌개)
“Thank you for sharing that frozen halibut worked nicely instead of canned tuna! Keep up the good work with your Korean cooking!”
by Maangchi
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“Hi Christine, Your kimchi looks so good! I'm glad to hear that it eventually started fermenting. Typically, kimchi takes a few days to ferment at room temperature. However, if your room is warm, it might ferment in ...”
by Maangchi
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“update just checked on the kimchi and it had started to ferment. on my previous batch of kimchi it usually takes only one night to start bubbling and fizzy. hence the reason why i started to worry ...”
by christine11
Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
“hello! i have been making your kimchi a few times now and it always turns out great! however i tried making one yesterday and this batch of kimchi didnt not ferment(no bubbling or fizzing). would like ...”
by christine11
Kimchi stew with tuna (Chamchi-kimchi-jjigae: 참치김치찌개)
“Thank you, Maangchi! I used homemade kimchi and didn't have any tuna, but I *did* have some halibut frozen in my freezer, so I used a couple filets from that instead. It was good today, but ...”
by Liliath23
Soybean paste stew with beef (Sogogi doenjang-jjigae: 소고기 된장찌개)
“Your doenjang jjigae looks fantastic! To make it spicier, try adding a bit of gochujang or some extra spicy green chili pepper. This will enhance the spicy flavor without making the stew taste oily.”
by Maangchi
Soybean paste stew with beef (Sogogi doenjang-jjigae: 소고기 된장찌개)
“I used it and it came out delicious! My husband and I loved it. Thank you! I was wondering, next time if I want to make it a little spicier tableside, ( my husband likes things ...”
by marlenep