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 …

This is a library of Korean recipes from my life experience as a Korean home cook: eating, living, cooking, experimenting, fermenting, foraging, learning from my family, friends, people around …

Jun 24, 2025 · About Maangchi Hi! I’m Maangchi! Welcome to my website! I was born and raised in Korea and have been interested in food and cooking all my life. I learned how to cook from …

My first cookbook by a major publisher, Maangchi’s Real Korean Cooking came out in 2015 and is available worldwide wherever books are sold. It was chosen as one one of Amazon’s 100 best …

Jan 23, 2010 · Q: Ok, Maangchi, can you tell me how to make the salty, fermented squid for kimchi? A: Choose about 300 grams (⅔ pound) of very fresh squid. Then: Remove the guts …

Mar 3, 2025 · Napa cabbage kimchi Tongbaechu-kimchi 통배추김치 By Maangchi Updated on March 3rd, 2025 4.7 /5 from 2368 votes

Jun 25, 2023 · Maangchi, thank you so much for providing your fabulous japchae recipe. I make it often, and it’s become a family favorite: delicious hot or cold, and easy to use whatever …

Maangchi’s Big Book of Korean Cooking This one is bigger and more colorful and goes deeper into Korean cuisine with chapters on Korean Buddhist temple meals, street food, party food …

Banchan often translated as "side dishes" are an essential part of any Korean meal. They are not just decoration or appetizers: they are the meal, along with soup and rice.

Sep 16, 2010 · Hi Maangchi, I need your help. When my husband was in Korea, he ate a salad that has cabbage, kidney beans, corn, and mayo dressing. He really liked it and asked me to …