Add crispy nori for a savory topper to this lunch-or-dinner dish.
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Maangchi's Myeolchi-Dasima-Gukmul, or anchovy-kelp stock, is great to make in big batches, and can be stored in the freezer for up to 3 months.
Maangchi's kimchi noodle soup uses fermented, sour kimchi rather than freshly made for the best flavor.
This recipe can be used to make 1 large pancake or a few app-sized pancakes for snacking or serving with cocktails.
This hearty stew from Korean YouTube star and cookbook author Maangchi uses fermented kimchi to achieve its distinctive sour flavor, and is the perfect probiotic-packed addition to your soup rotation.