Free Download PDF Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine

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The definitive book on Korean cuisine by “YouTube's Korean Julia Child”* and the author of Maangchi’s Real Korean Cooking
*New York Times

Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.

The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.
Among the features:
• Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs
• Side plates that support and complement every Korean meal
• Soups, hotpots, and stews, from bone broth to tofu stews
• An array of different kimchis
• A detailed photographic chapter on Korean cooking techniques

Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

From the Publisher




Soy Butter Pan-Grilled Chicken from Maangchi’s Big Book of Korean Cooking


Serves 2

In case you didn’t know, soy sauce and butter is an awesome combination! Soy sauce is salty and savory, butter nutty and rich. When the two are combined with grilled chicken, the resulting dish is juicy, savory, and rich tasting. For maximum flavor, I recommend you use thighs and drumsticks. I buy whole chicken legs and bone them myself.

Serve with rice, kimchi, Soybean Paste Dipping Sauce, and lettuce. Cut the chicken into bite-size pieces with scissors at the table. Enjoy as is or make ssam by wrapping a piece of meat in a lettuce leaf with some sauce, and rice if you wish.


1. Combine the garlic, scallion, soy sauce, rice syrup, and black pepper in a bowl and mix well with a spoon to combine.

2. Add the chicken and mix well by hand to marinate. Cover and refrigerate for at least 30 minutes and up to several hours.

3. Prepare an outdoor grill or heat a cast-iron skillet or grill pan to medium-high heat. Using tongs, remove the chicken from the marinade and place it on the grill or in the pan, spreading it out so it cooks in an even layer. Cook for about 2 minutes, until the sauce sizzles and the bottom is nicely colored. Flip and cook for another 1-2 minutes. Scrape the marinade in the bowl onto the chicken.

4. Lower the heat to medium (or move the chicken to a cooler part of the grill) and cook for 5 to 6 minutes, flipping the meat from time to time and moving it around so that it doesn’t burn or overcook. To check to see if the chicken is fully cooked, insert a skewer or fork into it; if the juice runs clear, it’s fully cooked.


2 garlic cloves, minced

1 scallion, chopped

2 tablespoons soy sauce

2 tablespoons rice syrup or 1 tablespoon sugar

¼ teaspoon ground black pepper

1 pound chicken thighs and drumsticks, boned and scored

1 tablespoon unsalted butter


5. Using tongs or a fork, rub half of the butter all over the chicken and cook for another 30 seconds. Turn the chicken over, rub the remaining butter over the other side, and cook for another 30 seconds. Transfer to a plate and serve.

Publisher‏:‎Mariner Books; Illustrated edition (October 29, 2019)
Hardcover‏:‎448 pages
Item Weight‏:‎3.16 pounds
Dimensions‏:‎7.94 x 1.36 x 10 inches
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