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Korean food made easy

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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

Side dishes

Gim Gyeran Mari: Seaweed-Layered Korean Egg Roll (2)

A Korean rolled omelette made by layering a whole sheet of gim between egg layers; its dark spiral differs from vegetable or pollock-roe egg rolls.

15min2servingsEasy

Side dishes

Korean-Style Watercress Namul (2 Side Servings)

This Korean-style namul uses watercress, which is less common in Korea, instead of Korean minari. Blanch the greens briefly and season with scallions, garlic and sesame.

25min2servingsEasy

Side dishes

Kongnamul Jeon: Crispy Korean Soybean Sprout Pancakes (2 servings)

This homestyle Korean pancake turns chopped soybean sprouts and scallions into a thin, crisp pan-fried dish. Cook the center fully rather than serving the sprouts raw.

25min2servingsEasy

Side dishes

Mini Korean Green-Laver and Shrimp Pancakes (Parae-jeon), 2 Servings

Parae-jeon are small Korean pan-fried pancakes made with fresh green laver and chopped shrimp. They use parae seaweed rather than maesaengi and need only a frying pan.

27min2servingsEasy

Side dishes

Gochujang Jangtteok: Korean Savory Pepper Pancakes (2 servings)

Jangtteok is a small Korean savory pancake seasoned directly with gochujang. This version uses mild green peppers instead of hot Cheongyang peppers.

22min2servingsEasy

Side dishes

Deulkkae Torandae Bokkeum: Perilla-Braised Preboiled Taro Stems (4 servings)

A Korean vegetable side made with commercially preboiled taro stems, gently braised with ground perilla seeds. Use only stems processed and cooked to remove their acridity.

32min4servingsEasy

Side dishes

Spicy Korean Soybean Sprout and King Oyster Mushroom Jjim (4)

A Korean spicy braised side dish with soybean sprouts, king oyster mushrooms and a light starch-thickened gochujang sauce. Soy sauce is reduced from the reference to make seasoning adjustable.

25min4servingsEasy

Side dishes

Ssukgat Dubu Muchim: Crown Daisy and Tofu Banchan (2 Servings)

A Korean temple-style side dish of briefly blanched crown daisy greens and drained, crumbled tofu. It differs from broccoli-tofu muchim through its fragrant herb and texture.

8min2servingsEasy

Side dishes

Young Perilla Leaf Stir-Fry with Ground Perilla (4 Korean Side Servings)

A Korean vegetable side dish: briefly blanch tender young perilla leaves, sauté with onion and broth, then finish with ground perilla.

27min4servingsEasy

Side dishes

Pink Beet-Tinted Korean Cabbage Refrigerator Pickle (4 Small Portions)

A modern Korean-style quick refrigerator pickle made from shredded cabbage and a beet-ginger vinegar brine. It is neither fermented kimchi nor shelf-stable canned food.

20min4servingsEasy

Side dishes

Danmuji Muchim: Quick Korean Seasoned Pickled Radish (1 Side)

A small Korean banchan made by mixing sliced store-bought yellow pickled radish with scallion, onion, vinegar and mild chili flakes. No stove required.

6min1servingsEasy

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