Make my easy kimchi with just one 3-pound head of napa cabbage! This small-batch mak-kimchi is cut into bite-size pieces before salting, making it simple to prepare and easy to serve.
Korean sausage gimbap!
Let’s make delicious, nutritious gimbap with just a little rice and plenty of flavorful fillings! This time, I added braised sausage.
Full recipe: https://www.maangchi.com/recipe/sausage-gimbap
Learn how to clean abalone and make abalone sotbap, a nourishing Korean stone pot rice dish with tender abalone, miyeok, garlic, and crispy scorched rice at the bottom.
Korean cuisine consists of many vegetarian or vegetable-centric recipes that use seasonal, locally sourced vegetables, often foraged. See all my soup recipes
Andong-style Korean jjimdak is made with tender braised chicken, colorful vegetables, mushrooms, and chewy glass noodles in a rich, savory, slightly sweet sauce. Perfect for sharing!
A creamy, Italian-inspired variation on the popular spicy Korean street food, rosé tteokbokki is a recent phenomenon in Korea. The first time I even heard about it was when one of you asked: “Maangchi, do you have a recipe for rosé tteokbokki?” Now I do!
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 preserved side dish recipes
Yakgwa is a traditional Korean honey cookie made with sesame oil, ginger, cinnamon, and honey. These beautifully layered, deep-fried cookies are soaked in a fragrant syrup, giving them a wonderfully juicy, tender, and crumbly texture. Perfect with a cup of tea!
“Max,
Your kimchi looks so delicious!
I’m so happy my recipe inspired you to make a batch right away. Next time you make kimchi with oysters, please share a photo!
I’d love to see it. Enjoy your ...” by Maangchi
“So, this both looks, and sounds amazing, Maangchi! But what if want something spicier than simple gochugaru and gochujang has to offer without altering the flavor significantly. Would the secret be to maybe replace some of ...” by StJohnDSM
“Hi Maangchi,
Thanks for the inspiration! I saw your recipe this morning and ended up making kimchi right away. I was really craving the fish sauce and shrimp, so this small batch was perfect. Sadly, I didn't ...” by Max-93
Yangnyeom-gejang, spicy raw crab, is a favorite of mine and a real delicacy. It’s sweet, soft, spicy, and has a jelly-like texture. You have to try it!
Latest Comments
Small-batch easy kimchi (Mak-kimchi: 막김치)
“Max, Your kimchi looks so delicious! I’m so happy my recipe inspired you to make a batch right away. Next time you make kimchi with oysters, please share a photo! I’d love to see it. Enjoy your ...”
by Maangchi
Fire chicken with cheese (Cheese buldak: 치즈불닭)
“So, this both looks, and sounds amazing, Maangchi! But what if want something spicier than simple gochugaru and gochujang has to offer without altering the flavor significantly. Would the secret be to maybe replace some of ...”
by StJohnDSM
Small-batch easy kimchi (Mak-kimchi: 막김치)
“Hi Maangchi, Thanks for the inspiration! I saw your recipe this morning and ended up making kimchi right away. I was really craving the fish sauce and shrimp, so this small batch was perfect. Sadly, I didn't ...”
by Max-93
Kkakdugi (Cubed radish kimchi)
“With a little more sugar, once it ferments, it should turn into a nice sweet-and-sour kkakdugi. Congratulations! 👏”
by Maangchi