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Korean food made easy

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Korean home cooking first, with dishes from around the world.

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Korean recipes

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Side dishes

Sebal-namul Muchim: Blanched Korean Greens with Perilla Oil (2)

A Korean vegetable side dish of fine-stemmed sebal greens, briefly blanched and seasoned with soup soy sauce and perilla oil. It is a simple banchan, not a raw salad.

20min2servingsEasy

Side dishes

Gyeongsang-Style Pepper and Anchovy Gochujangmul (6 Portions)

Despite the name, this regional rice condiment has no gochujang paste. Chopped green peppers and dried anchovies are simmered into a spoonable relish. This is a milder, small-batch adaptation.

30min6servingsModerate

Side dishes

Mild Kongnamul Muchim: Korean Soybean Sprout Side Dish (4)

A mild everyday Korean banchan: cooked soybean sprouts tossed with garlic, scallion and sesame oil. Also works as a bibimbap topping.

20min4servingsEasy

Side dishes

Soy-Braised Pork Belly Jangjorim with Garlic (6 Side Servings)

A Korean banchan of pork belly blanched first, then gently braised with soy sauce, sugar and garlic. Serve a small portion with rice; this is the pork version rather than beef jangjorim.

60min6servingsModerate

Side dishes

Korean Sukju Cold Salad with Cucumber, Crab Sticks and Mustard (3)

A Korean cold banchan combining thoroughly cooked and cooled mung bean sprouts with cucumber, imitation crab and a tangy mustard-vinegar dressing, distinct from sesame-seasoned warm sukju namul.

25min3servingsEasy

Side dishes

Crunchy Korean Seasoned Pickled Cucumber, Oiji Muchim

Salt-pickled Korean cucumbers are soaked, squeezed and seasoned, unlike fresh cucumber salad.

16min8servingsEasy

Side dishes

Saeujeon: Korean Egg-Coated Butterflied Shrimp (4 Servings)

Saeujeon is a Korean jeon made by butterflying shrimp, dusting them with flour, dipping them in beaten egg, and pan-cooking until thoroughly done. Serve with a soy-vinegar dip.

30min4servingsEasy

Side dishes

Korean Fully Cooked Soy-Marinated Eggs (6)

Fully set eggs marinated overnight in a refrigerated soy-onion sauce. Unlike simmered egg jangjorim, this adapts soft-boiled mayak eggs to fully cooked yolks.

29min6servingsEasy

Side dishes

Saesongi Beoseot Jeon: Pan-Fried King Oyster Mushroom Rounds (3)

A simple Korean banchan of thick king oyster mushroom rounds dusted in flour, dipped in beaten egg, and pan-fried. Unlike stuffed shiitake jeon, no meat filling is used.

20min3servingsEasy

Side dishes

Easy Maesaengi-jeon: Mini Korean Green Seaweed Pancakes (2 Servings)

These small Korean pan-fried jeon feature maesaengi, a fine green seaweed used in winter. Rinse and shorten the strands before combining them with batter for easy-to-eat pancakes.

30min2servingsEasy

Side dishes

Ureong Gangdoenjang: Pre-Cooked Snail and Tofu Doenjang Dip (4 Servings)

A thick Korean soybean-paste dip with commercially pre-cooked freshwater snail, tofu and zucchini; distinct from pumpkin-leaf gangdoenjang rice wraps. Raw snails are not suitable.

35min4servingsModerate

Side dishes

Danhobak Jeon: Shredded Kabocha Pancakes with Onion (3 Servings)

A Korean-style pan-fried jeon using thinly shredded kabocha, onion and a light batter. Unlike pumpkin porridge, it is cooked as small savory pancakes.

35min3servingsEasy

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