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Korean recipes

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Side dishes

Easy Soy-Braised Cooked Quail Eggs

This easy Korean banchan uses 500 g fully cooked, peeled quail eggs, simmered briefly in a soy sauce. All quantities are halved from the 1 kg original.

20min5servingsEasy

Side dishes

Korean Green Laver and Radish Vinegar Salad (4 servings)

A tangy Korean winter side dish of edible fresh green laver and julienned radish. Use only seaweed marked safe to eat uncooked.

21min4servingsEasy

Side dishes

Whole Young Radish Chonggak Kimchi (12 servings)

Whole young ponytail radishes and greens are salted and coated in kimchi seasoning. This refrigerator-first version differs from diced kkakdugi.

215min12servingsModerate

Side dishes

Blanched Garlic Scapes with Gochujang (Maneuljjong Muchim, 4)

A Korean vegetable banchan of briefly blanched garlic scapes tossed with gochujang, vinegar and sesame oil, distinct from stir-fried garlic scapes with anchovies.

20min4servingsEasy

Side dishes

Yeolmu and Young Napa Cabbage Kimchi, Half Batch

A Korean warm-weather kimchi made with young radish greens and young napa cabbage. This 20-small-side-portion version halves a source recipe; allow additional refrigerated ripening time.

115min20servingsModerate

Side dishes

Korean Stir-Fried Fully Cooked Gosari Namul (4 Servings)

A classic Korean gosari namul using commercially fully cooked fernbrake to skip the long dry-gosari soaking process. Check that the packaged gosari is fully cooked, blanch briefly and stir-fry.

22min4servingsEasy

Side dishes

Korean Young Cabbage Doenjang Muchim (4 servings)

A mild Korean blanched young cabbage side dish with doenjang, garlic and sesame oil, served without broth.

20min4servingsEasy

Side dishes

Korean Stuffed Green Pepper Kimchi (Gochu Sobagi, 17–18)

A Korean kimchi made by stuffing large, mild crisp green peppers with a radish-chive gochugaru mixture. It can be served fresh. Use food-safe gloves when handling spicy paste.

51min6servingsEasy

Side dishes

Soy-Marinated Korean Perilla Leaf Pickles (32 Leaves)

A simple Korean banchan made by layering perilla leaves with a soy-garlic marinade and chilling overnight. Unlike steamed perilla leaves or perilla kimchi, this is a refrigerated, uncooked pickle rather than a shelf-stable preserve.

11min6servingsEasy

Side dishes

Easy Korean Pre-Cooked Radish Greens with Perilla (4 servings)

A Korean winter side dish of pre-boiled radish greens, doenjang and perilla seed powder; it skips lengthy soaking of dry greens.

25min4servingsEasy

Side dishes

Korean Sso-ya: Vienna Sausage and Bell Pepper Stir-Fry (4)

Sso-ya is a Korean lunchbox-style side dish: Vienna sausages and colorful peppers quickly coated in ketchup and soy sauce in one pan.

11min4servingsEasy

Side dishes

Easy Korean Chicken-mu: Sweet-Sour Pickled Radish (8 Sides)

Unlike fermented kkakdugi, chicken-mu is a quick sweet-sour refrigerated radish pickle served with Korean fried chicken. The time includes two hours of chilling, not heating.

130min8servingsEasy

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