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Korean food made easy

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Korean recipes

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Side dishes

Korean Autumn Persimmon, Pear and Apple Fruit Salad (4 servings)

A Korean-style holiday fruit side dish made with persimmon, pear, apple, egg, peanuts and creamy dressing; served chilled alongside mains.

19min4servingsEasy

Side dishes

Beef-stuffed Shiitake Jeon (10 pieces)

Korean pan-fried shiitake caps stuffed with seasoned minced beef and coated in egg.

55min3servingsModerate

Side dishes

Bireum Namul: Blanched Korean Amaranth Greens (4 Servings)

This Korean banchan briefly blanches amaranth greens and dresses them with fermented soybean paste and perilla oil. Spinach can substitute but tastes different.

14min4servingsEasy

Side dishes

Fully Cooked Kkomak Muchim: Seasoned Cockles (2 Servings)

Cook cockles until shells open, then serve with spicy soy-garlic seasoning. This winter banchan is served separately from rice, unlike cockle bibimbap.

30min2servingsModerate

Side dishes

Alcohol-Free Dallae Jang: Korean Wild Chive Soy Sauce (4)

This no-cook Korean wild-chive condiment is an alcohol-free adaptation: 1 tbsp water replaces 1 tbsp mirin from the reference recipe, so it is less sweet.

16min4servingsEasy

Side dishes

Ojingeo Cho-muchim: Spicy Chilled Squid and Cucumber Salad (3)

Fully cooked and chilled squid is tossed with crisp cucumber and a tangy gochujang-vinegar dressing. Unlike stir-fried squid, this Korean muchim is served cold.

27min3servingsModerate

Side dishes

Bongpyeong-style Buckwheat Pancakes with Napa Cabbage (2 Pancakes)

This Bongpyeong, Gangwon specialty uses a thin buckwheat batter spread over napa cabbage and scallion. It differs from wheat-flour baechujeon and from rolled, filled memil jeonbyeong.

25min2servingsEasy

Side dishes

Korean Mild Green Chili Doenjang Muchim (4 Servings)

A fast Korean banchan of crunchy mild green chilies dressed with soybean paste, gochujang and sesame oil. Choose mild asagi/oi chilies, not very hot Cheongyang chilies.

9min4servingsEasy

Side dishes

Quick Korean Garlic Chive Kimchi (Buchu-kimchi)

A quick Korean kimchi made by gently dressing fresh garlic chives in gochugaru, anchovy fish sauce and a cooled rice-flour paste, without pre-salting the greens.

23min16servingsEasy

Side dishes

Korean Stir-Fried Lotus Root with Bell Peppers and Mushrooms (4)

Unlike sweet soy-braised yeongeun-jorim, this Korean banchan quickly stir-fries lotus root with bell peppers and mushrooms to keep a lightly crunchy texture.

45min4servingsEasy

Side dishes

Cheonsachae Salad: Korean Kelp Noodles and Crab Sticks (6)

A chilled Korean restaurant-style side dish of crunchy ready-to-eat kelp noodles, crab sticks and vegetables in mayonnaise-mustard dressing.

25min6servingsEasy

Side dishes

Yangbaechu Kimchi: Korean Green Cabbage Kimchi

Lightly salted green cabbage is mixed with Korean chili seasoning for a crunchy kimchi. Enjoy it fresh or mature it slowly in the refrigerator.

95min12servingsEasy

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