Dakgangjeong, extra crunchy on the outside, tender inside, and coated in a sticky, sweet-savory sauce. Boneless chicken cooks faster and stays super crispy, making this dish perfect for parties or a special snack at home!
Real Korean Cooking Stories full movie!
Filmed in Korea in 2015 (and made from clips of my YouTube series I released late last year), it tells the stories of my friends and family, and the food we cook and eat. I hope youenjoy it!
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.
Warm, sizzling, comforting, usually spicy Korean stews are perfect for fall and winter. They are great for sharing with rice and banchan and are generous, nourishing, and healthy. See all my stew recipes
Easy to make and a favorite among family and friends Korean style hot pot is usually restaurant food, but making it at home is just as cozy and satisfying, maybe even more! The above video is a short edit but here's the full recipe and video.
Everyone knows what tteokbokki is: Korean spicy rice cakes street food. This is a sit-down restaurant version for 2 to 4 people where all the ingredients are precooked and ready to go. Just turn on the burner and cook on the spot! Talk, eat, share together and have a spicy good time!
Jjajangmyeon is everybody’s favorite food. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture.
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.
“If your kimchi tastes too salty right after you make it, you can cut up some radish and mix it in to dilute the saltiness. But if the kimchi was made a few days ago, it’s ...” by Maangchi
“Dear Maangchi, thank you for the recipe. I do not have access to Kosher salt and used fined sea salt. However, I feel that my Kimchi is very salt. 1. Can I fix the current batch ...” by Booksfirst
“Custard cream bread is a soft and delicate pastry filled with rich, velvety custard made from milk and eggs. Lightly sweet and irresistibly creamy, it is often finished with a dusting of powdered sugar, creating the ...” by Thebakeryexpress
Latest Comments
Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치)
“If your kimchi tastes too salty right after you make it, you can cut up some radish and mix it in to dilute the saltiness. But if the kimchi was made a few days ago, it’s ...”
by Maangchi
Vegetarian and vegan kimchi (Chaesik-kimchi: 채식김치)
“Dear Maangchi, thank you for the recipe. I do not have access to Kosher salt and used fined sea salt. However, I feel that my Kimchi is very salt. 1. Can I fix the current batch ...”
by Booksfirst
Spicy cod fillets (Daegusal-jorim: 대구살조림)
“This was so good and reminded me of all those good stews you get at Korean restaurants~”
by Phelpsrs
Korean custard bread (Cream-ppang: 크림빵)
“Custard cream bread is a soft and delicate pastry filled with rich, velvety custard made from milk and eggs. Lightly sweet and irresistibly creamy, it is often finished with a dusting of powdered sugar, creating the ...”
by Thebakeryexpress