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Korean recipes

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Side dishes

Korean Beef and Tofu Egg-Coated Wanja Jeon (6 Servings)

Small Korean meat-and-tofu patties coated in flour and egg, suitable for a holiday spread or lunchbox.

40min6servingsModerate

Side dishes

Korean Water Dropwort Pancakes (Minari Jeon), 2 Servings

A thin, lightly battered Korean pancake highlights the fresh flavor of minari, or Korean water dropwort.

20min2servingsEasy

Side dishes

Korean Soy-Braised Beef Jangjorim without Eggs (6 Side Portions)

A classic salty Korean banchan: tender beef is shredded and simmered again with soy sauce, garlic and onion. Unlike the existing egg jangjorim, beef is the main ingredient. Serve small portions with rice.

105min6servingsModerate

Side dishes

Gochutnip Namul: Late-Season Pepper Leaf Banchan (4 Small Sides)

A seasonal Korean side dish made from edible pepper-plant leaves, not chili peppers themselves. Blanch until the tougher late-season stems soften, then dress with fish sauce, plum syrup and perilla oil.

17min4servingsEasy

Side dishes

Fresh Korean Perilla Leaf Kimchi (Kkaennip Kimchi), 12 Sides

A Korean uncooked perilla leaf side dish layered with anchovy-fish-sauce and chili dressing, unlike steamed perilla leaves.

25min12servingsEasy

Side dishes

Korean Meat-Stuffed Mild Green Pepper Jeon, 4 Servings

Mild green peppers filled with seasoned beef, pork and vegetables are coated in egg and pan-fried, a Korean holiday side dish.

35min4servingsModerate

Side dishes

Korean Soy-Glazed Potato and Ham Stir-Fry (4 Servings)

Dice potatoes, fully cooked ham and carrots, briefly simmer with soy sauce, then reduce until nearly dry for a practical Korean lunchbox side dish. Unlike plain potato matchsticks, this has ham and soy glaze.

25min4servingsEasy

Side dishes

Korean Blanched Crown Daisy and Crumbled Tofu Muchim (2 Servings)

A mild Korean vegetable side: briefly blanched crown daisy greens mixed with well-drained crumbled tofu and sesame oil.

13min2servingsEasy

Side dishes

Dotorimuk Jeon: Pan-Fried Acorn Jelly with Egg (2 Servings)

This Korean jeon turns ready-made acorn jelly into warm, pan-fried slices with a thin flour coating and egg. Serve with a little soy dipping sauce; it differs from cold acorn-jelly salad or soup.

25min2servingsEasy

Side dishes

Fresh Buchu Muchim: Korean Garlic Chive Salad (2 Side Servings)

A quick Korean side dish of fresh garlic chives tossed in a soy-vinegar, chili and sesame dressing just before serving. Unlike chive kimchi, it is not fermented.

7min2servingsEasy

Side dishes

Kongjaban: Sweet-Savory Braised Black Soybeans (8 Side Portions)

Kongjaban is a classic Korean side dish of black soybeans, first softened in water and then simmered with soy sauce and sugar. Allow 2–3 hours of passive soaking before cooking.

220min8servingsEasy

Side dishes

Fresh Baby Bok Choy Geotjeori (Korean Kimchi Salad, 6 Sides)

Fresh, non-fermented Korean geotjeori made by briefly salting tender baby bok choy and mixing with chili and fish-sauce dressing. Unlike cooked bok choy namul, it is served as a crisp raw-vegetable side.

46min6servingsEasy

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