It's all about Korean home cooking. Looking for a recipe or ingredient?? Just search below:
An easy Korean spicy tuna stew made with canned tuna, gochujang, and gochugaru. It cooks in just 15 minutes and is delicious served ssam-style with rice, lettuce, and apple ssamjang.
Jangtteok is a traditional Korean side dish made with flour, gochujang, doenjang, and chopped perilla leaves. It is pan-fried, sliced, and served with rice. It is savory and slightly salty with a fresh herbal aroma.
Dakgomtang is a comforting Korean chicken soup with tender chicken and a light, slightly milky broth. Served with rice, soy sauce relish, and spicy seasoning paste, it makes a delicious and satisfying meal.
A comforting Korean beef noodle soup topped with tender beef and spicy seasoned buchu in a clear anchovy-kelp broth. A flavorful and nourishing one-bowl meal.
Korean cuisine consists of many vegetarian or vegetable-centric recipes that use seasonal, locally sourced vegetables, often foraged. See all my vegetarian recipes
Jjimdak (aka dakjim), is braised chicken with vegetables and noodles that originated in Andong, Korea. It’s a juicy, colorful, flavorful way to enjoy chicken with the whole family.
Here’s a delicious, flavorful, juicy, crispy, spicy, small-batch kimchi you can make pretty much anywhere for 1 or 2 hungry kimchi-lovers. The ingredients are easy to find, too!
Street stalls selling quick, inexpensive, inventive, eye-catching snacks have been a part of Korean food culture for centuries. The stalls are usually clustered wherever people gather, like schools, markets, festivals or entertainment districts. The food is constantly evolving, with new dishes and techniques developing literally overnight and then copied and reworked by other vendors in a never-ending cycle. See all my street food recipes
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
Which to get? Both are best sellers. Choose Maangchi’s Real Korean Cooking for recipes and instructions for making essential pastes and sauces, or Maangchi’s Big Book of Korean Cooking for more recipes, photos, and variety.
My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I’ve been using for years and years. Spicy, fermented, and delicious.
Latest Comments
Soybean sprout & kimchi soup (Kongnamul-kimchiguk: 콩나물김치국)
“You’ve been using my recipes for a long time, but today you finally posted your first question on my website! Thank you. You can keep the Kongnamul-kimchi-soup in the refrigerator for about 3 to 4 days. ...”
by Maangchi
Soybean sprout & kimchi soup (Kongnamul-kimchiguk: 콩나물김치국)
“안녕하세요 망치 씨! How many days will the leftovers stay good? Thank you for all your recipes! I only just set up a profile, but you’ve been my teacher for many years.”
by dani.k
Tteokbokki (Hot and spicy rice cakes)
“I’m glad you and your husband enjoyed it together, even though it was spicier than you expected! Using dashi instead of dried anchovies was a great idea.”
by Maangchi
Beef Noodle Soup with Buchu
“I’m glad you keep making this noodle soup! I also make it often, especially when I have some buchu (Asian chives) in the fridge! : )”
by Maangchi