14:49Chicken gimbap (Dakgogi-gimbap: 닭고기김밥)
Learn the essential techniques of rolling, seasoning, and slicing Korean chicken gimbap (dakgogi-gimbap) for clean, professional presentation.
Chef / channel
A beloved global ambassador for Korean cuisine, Maangchi shares authentic, soul-warming recipes designed to bring people together around the dinner table.
Maangchi has established herself as one of the internet’s most beloved culinary educators, bringing the vibrant, comforting flavours of traditional Korean cuisine to a global audience. Her channel is a masterclass in Korean home cooking, defined by her infectious warmth and a profound belief that food is best enjoyed when shared with family and friends.
For the professional chef, Maangchi’s videos offer invaluable insights into the building blocks of Korean gastronomy. From the intricacies of fermentation and perfecting house-made kimchi to the delicate balance of gochugaru (chilli flakes), garlic, and sesame oil, her approach demystifies complex traditional techniques. She presents authentic recipes without compromise, making her channel an essential resource for chefs looking to understand the true heritage, pantry staples, and flavour profiles of Korea.
Whether you are looking to master the art of bibimbap, perfect a comforting soondubu-jjigae, or explore the depths of traditional banchan, Maangchi provides the ultimate guide. Her focus on wholesome, scratch-cooked food reminds us of the communal joy of eating, making her an indispensable reference for both passionate home cooks and industry professionals seeking authentic inspiration.
14:49Learn the essential techniques of rolling, seasoning, and slicing Korean chicken gimbap (dakgogi-gimbap) for clean, professional presentation.
11:37Discover how to utilise chayote as a brilliant, crisp alternative to Korean radish in this masterclass on cubed kimchi (kkakdugi) by Maangchi.
11:06Discover how to master Soegogi-beoseot-deopbap, a comforting Korean beef and mushroom stir-fry over rice, using standard kitchen staples for maximum umami and fast-paced service.
18:12Discover the culinary mechanics of Kodari-jorim, a traditional Korean braised dish. Learn how semi-dried pollock and radish interact to create a masterclass in texture, moisture control, and deep glaze reduction.
16:15Master the art of authentic Korean-Chinese Jjamppong. Learn how to balance fiery, smoky wok-seared aromatics with delicate seafood in this professional culinary overview.
13:05Discover how to master Haemul Kimchi Bokkeumbap (Korean seafood kimchi fried rice) with our professional culinary guide. Learn essential techniques for managing seafood moisture, utilising aged fermentation, and achieving the perfect rice texture.
11:41Learn the culinary secrets behind Maangchi's Sigeumchi-jogae doenjangguk, a rustic Korean spinach and clam soup that balances deep fermented umami with fresh, briny flavours.
9:20Master the art of Korean meatballs (Wanja) with Maangchi's bulgogi-inspired recipe, designed for efficient prep and robust flavour profiles on modern menus.
11:36Discover the art of crafting Dakgogi mandu (Korean chicken dumplings) with this expert overview. Master the techniques of moisture control, filling prep, and professional steaming.
10:32Discover the culinary secrets of Korean street toast (Gilgeori-toast) with this editorial breakdown. Learn how to balance the sweet-and-savoury profile, master the egg-to-vegetable ratio, and execute high-speed griddle cooking for a busy breakfast service.
6:08Discover the professional techniques behind Korean spicy stir-fried pork (dwaejigogi-bokkeum). Learn to manage high-heat caramelisation and emulsify fats with rich chilli paste to achieve a glossy finish in just fifteen minutes.
5:48Discover the art of crafting authentic Korean chive pancakes (Buchujeon). This guide explores the essential techniques for balancing delicate batters, managing pan temperatures, and achieving a signature shatteringly crisp edge.
11:23Discover how the traditional Korean blanch-and-squeeze method transforms the texture and flavour profile of oyster mushrooms in this classic side dish.
9:20Discover the professional techniques behind authentic Korean fried chicken (Yangnyeom-tongdak). Learn how starch coatings, double-frying, and a perfectly emulsified glaze combine to create a world-class dish that stays crispy on the pass.
10:02Discover the art of balancing Korea's most pungent ingredient in this professional guide to Cheonggukjang-jjigae, featuring techniques from Maangchi.
15:57Discover the traditional art of crafting Korean pat-sirutteok. Learn key techniques for hydrating rice flour, texturing red beans, and layering for a perfect steamed finish.
15:18Discover the rustic depth of traditional Korean comfort food with this editorial overview of Maangchi's ground soybean stew (kongbiji-jjigae), highlighting texture management and flavor balancing.
15:46Discover the art of crafting authentic Maeuntang, the classic Korean spicy fish stew. Learn how to balance clean, oceanic sweetness with complex, fermented heat using whole black sea bass and fresh aromatics.
11:50Discover the art of Korean starch extraction with Maangchi's guide to Gamja-ongsimi-guk, a rustic, naturally gluten-free potato dumpling soup with an incredibly chewy texture.
14:23Discover how to streamline the preparation of traditional Korean japchae. This professional guide explores Maangchi's efficient ten-minute method for cooking sweet potato starch noodles and vibrant vegetables.
12:46Learn the traditional Korean technique of saccharifying rice with malt barley to craft your own rich, artisanal ssal-jocheong (rice syrup) for professional glazing and sweetening.
8:41Master the traditional Korean technique of saeu-sogeum-gui—roasting whole, head-on prawns over a bed of coarse sea salt to lock in juices and concentrate pure coastal flavours.
6:41Discover how to master Dububuchim-yangnyeomjang, the classic Korean pan-fried tofu with a spicy seasoning sauce. A quick, high-margin, plant-based banchan that takes under ten minutes.
10:34Discover how to master Korean mustard green kimchi (gat-kimchi) with Maangchi's streamlined technique. Perfect for chefs seeking to introduce a sharp, peppery ferment to their menus.
13:10Master the art of Tongdak-gui with Maangchi’s guide to traditional Korean whole roasted chicken, focusing on crisp skin and succulent meat.
10:49Discover how to balance the earthy depth of Korean fermented soybean paste with the crisp freshness of bok choy and tender tofu in this classic, comforting soup.
11:51Discover the art of crafting authentic Korean kimchi sujebi. Learn how to stretch and tear dough by hand directly into a rich, fermented kimchi broth for a rustic, textured one-pot meal.
11:53Discover how to make traditional Korean sulppang (makgeolli steamed bread) with Maangchi. Learn how the natural yeasts in Korean rice wine create an airy, aromatic loaf topped with fresh apple.
Shorts from Maangchi
Sixty-second clips — one idea, one trick, no preamble.
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