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Korean recipes

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Side dishes

Homemade Korean Pan-Roasted Salted Gim-Gui (10 Sides)

Gim-gui is plain dried seaweed lightly coated in oil and salt, then crisped in a skillet. Unlike mixed gim-muchim or fried glutinous-rice-coated gim-bugak, this is simply pan-roasted.

18min10servingsEasy

Side dishes

Homemade Dotorimuk from Acorn Jelly Powder (4 Servings)

Make Korean acorn jelly from commercial food-grade powder, cook it and chill until set. Unlike recipes using ready-made jelly, this teaches how to make the jelly itself. Follow the product's water ratio when different.

265min4servingsEasy

Side dishes

Steamed Flour-Coated Shishito Peppers (Kkwarigochu-jjim, 3 Sides)

Unlike a simple stir-fry, kkwarigochu-jjim uses a light flour coating that is steamed before tossing in an anchovy-soy seasoning. This is a small-batch adaptation of Maangchi's recipe.

27min3servingsEasy

Side dishes

Thin Korean Radish Pancakes (Mujeon), 4 Servings

Mujeon is a light Korean pan-fried pancake made with matchstick-cut radish, egg and flour. Serve with a simple soy-lemon dip; unlike potato or napa-cabbage pancakes, radish is the main ingredient.

25min4servingsEasy

Side dishes

Chamnamul Muchim: Blanched Korean Greens with Soup Soy Sauce (2 Sides)

A simple Korean vegetable banchan: briefly blanch fresh chamnamul greens, then season with soup soy sauce, sesame oil and seeds, avoiding overcooking.

15min2servingsEasy

Side dishes

Small-Batch Korean Sweet Onion Kimchi (8 Side Servings)

Sweet onion wedges salted then seasoned with gochugaru and fermented seafood condiments, unlike soy-vinegar onion pickles. This is a half-batch adaptation.

90min8servingsModerate

Side dishes

Korean Shrimp and Asparagus Saewu Ganghwe (16 Bites)

Saewu ganghwe uses blanched thin scallions to tie cooked shrimp and asparagus into Korean bite-sized rolls, served with tangy gochujang dip. It is distinct from grilled shrimp or seafood stir-fries.

30min4servingsModerate

Side dishes

Korean Shrimp, Pear and Mustard Cold Salad (2 Servings)

Fully cooked shrimp with Korean pear, cucumber and a pungent mustard dressing. Unlike scallion-tied shrimp ganghwe, this is a chilled salad, and pre-cooked shrimp make preparation easier.

25min2servingsEasy

Side dishes

Korean Temple-Style Eggplant Vegetable Rolls (4 Servings)

Thin pan-cooked eggplant strips rolled around colorful vegetables, with a soy-vinegar dip. Unlike regular eggplant muchim or stir-fry, this is an appetizer-style roll inspired by Korean temple cooking.

30min4servingsModerate

Side dishes

Korean Flour-Coated Pan-Fried Eggplant with Soy Sauce (4)

Lightly floured eggplant is pan-fried and glazed with a soy-mirim sauce. The browning method differs from steamed eggplant and spicy eggplant stir-fries.

20min4servingsEasy

Side dishes

Refrigerated Korean Soy-Pickled Green Chilies (About 20 Servings)

A Korean soy-and-vinegar green chili pickle, adapted to refrigerate promptly instead of resting 24 hours at room temperature. Allow 3–7 days to steep cold; never treat as shelf-stable.

25min20servingsEasy

Side dishes

Crispy Pan-Fried Tofu with Korean Soy-Sesame Sauce (4)

Crisp tofu in a skillet, then spoon uncooked soy-sesame sauce over it. Unlike braised tofu, the sauce is not simmered with the tofu.

22min4servingsEasy

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