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Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook Hardcover – May 19, 2015
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--The New York Times
"In this delightful collection, [Maangchi] showcases the variety and breadth of Korean cooking... She begins by detailing typical Korean meals, with ever-present rice and kimchi served in a multitude of ways. She also provides comprehensive ingredient and equipment lists that help orient first timers... Side dishes steal the show, including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork... Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine."
"Maangchi is an amazing source for authentic Korean recipes that are easily and thoroughly explained for professional and amateur cooks alike. Her passion for Korean food and her pursuit of culinary excellence have inspired me and many others."
—Hooni Kim, chef, Danji
About the Author
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From the Manufacturer
Seafood-Scallion Pancake (Haemul-pajeon) from Maangchi's Real Korean Cooking
Serves 2 or 3
Unlike the flaky, puffy Chinese scallion pancakes you may have had, this is made with a rich, light batter so it’s soft and fluffy inside and crunchy outside. It is filled with scallions, which give it a fresh sweetness. It’s popular as a quick meal or snack, or as a side dish with Korean Rice Liquor. It’s almost always shared in the middle of the table, with everyone tearing off bits with their chopsticks and dipping them into a savory vinegar–soy sauce dipping sauce.
The squid and shrimp are mild; for a stronger version, use shucked oysters instead.
1. Make the dipping sauce: Combine the soy sauce and vinegar in a small bowl.
2. Make the pancake: Combine the flour, egg, salt, and water in a bowl and mix well. Add the scallions and mix well.
3. Heat a 12-inch skillet over medium-high heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.) When the skillet is hot, turn the heat down to medium, add 2 tablespoons of the vegetable oil, and swirl to coat the bottom of the skillet evenly. Pour the batter into the skillet and spread it into a large circle with the back of a spoon or a spatula. Scatter the squid and shrimp over the pancake, pressing the seafood into the batter and shaping the edges with a spatula to form the pancake. Cook until the bottom turns light golden brown and crispy, 5 to 6 minutes, loosening the pancake with a spatula as it cooks.
4. Turn the pancake over with the spatula. Drizzle the remaining 2 tablespoons vegetable oil around the edges of the pancake, lifting the pancake with the spatula to let the oil run underneath. Shake the pan to distribute the oil evenly. Cook until the bottom is light golden brown and crispy, 5 to 6 minutes. Turn the pancake once more and cook for 2 minutes.
5. Slide onto a large platter and serve immediately with the dipping sauce.
- 2 tablespoons soy sauce
- 1 tablespoon distilled white vinegar
- ¾ cup all-purpose flour
- 1 large egg
- 1 teaspoon kosher salt
- ¾ cup water
- 8 scallions, cut into 2-inch pieces
- ¼ cup vegetable oil
- 2 ounces fresh or frozen cleaned squid bodies, thawed if frozen, chopped into small pieces
- 2 ounces shrimp, shelled, deveined, and chopped into small pieces
Top Customer Reviews
Maangchi's Real Korean Cooking is so much more than a cookbook. It's a true primer on authentic Korean cooking and I wish I had this book when I began cooking Korean foods. A glossary of ingredients includes photos, descriptions, and food names in both English and Korean. Info on acceptable substitutes is also available when possible. Tips and techniques are dotted throughout the book, making everything guess-free. Included is also a fascinating introduction to the basics of traditional Korean meals and the culture that surrounds them.
This book is also filled with color photographs of finished recipes, as well as some step by step photos. I think there are over 400 photos in all! Like many people, I prefer cookbooks with photos to entice me into trying them. Yes, it's food porn. And it's so good!
The recipes are varied and include many basic Korean mainstays, as well as some unique recipes. I was particularly thrilled to find recipes for making kitchen staples such as homemade gochujang (Korean hot pepper paste) and rice liquor. I make kimchi all the time, which I learned from Maangchi's YouTube channel, but never thought about making other fermented foods and pastes. Now I will!
I live on a mostly plant based diet, with occasional seafood. Many of the recipes in this cookbook include beef and pork, but plenty are meatless or include seafood.Read more ›
I have been using Maangchi's website for her Korean recipes ever since I began living alone and wanted to try my hand at authentic Korean cuisine. Maangchi is such a great instructor and cook, providing clear cut instructions for her recipes. I was SOOO happy when I heard that she was coming out with a full cookbook. I preordered it, and I also received the autograph the day before I received the book. The autograph comes on a sticker, and I proudly stuck her autograph on the inside of the book. :)
Most recipes are found on her website, with some new ones. All recipes come with a final picture of the dish, with some coming with pictures of the cooking process.
Some really amazing things that I LOVE about the book:
1. Maangchi has a section dedicated to showing small pictures and descriptions of the essential Korean ingredients and equipment used in the cookbook. Very useful so you know what you're looking for when you're shopping in a very diverse and large oriental market!
2. There are 11 sections:
Rice, noodles, soups/stews, kimchi, side dishes, pancakes, snacks, party food, fermented foods, sauces/garnishes, and desserts. The largest section is the side dish section, one of the main reasons I bought the book!
3. There is a small section in the back of the book listing what a typical Korean day is in terms of meals (breakfast, lunch, dinner), and as well as lists of dishes typically served during holidays.
4. The photographs are very vibrant and beautiful, with labels to know exactly what you're looking at.
5. She even included some comments that people posted on her website when they were asking for tips related to the dishes.Read more ›
Most Recent Customer Reviews
I've made several of the recipes from this cook book and they are all easy to follow and turn out great! Read morePublished 2 days ago by Erin Durange
Excellent and concise cookbook! Have made several recipes and love them all!Published 3 days ago by Christina Nichols
I loved the author's youtube videos, so I decided to check out the Cook book. I was not disappointed! I highly recommend this book as an easy guide to korean food at home.Published 4 days ago by Hailey
Very detailed. Love the labels to help identify products in Asian stores. Videos are an added plus. Excellent. Cookbook with loads of recipesPublished 7 days ago by jo leblanc
Recipes taste authentic and the directions are clear. I got it even though I use her website as it's easy to reference.Published 7 days ago by Amazon Customer - NN
Thoroughly impressed with how this cookbook is put together, it's beautiful and informative.Published 10 days ago by Carolyn Kim
Maangchi is amazing. I learned a lot about her cooking from a friend and looked her up online. and started making some of her food based of her videos. Read morePublished 10 days ago by Sarah S
The instructions are so descriptive and the photos make it very clear to understand.Published 14 days ago by Aaron