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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

Small-batch napa cabbage mak-kimchi without raw oysters

A one-head batch of cut napa cabbage kimchi, based on Maangchi's October 2026 recipe, omitting raw oysters and favoring refrigerated fermentation.

151min12servingsModerate

Side dishes

Pan-Grilled Deodeok Root with Gochujang Glaze

A Korean side dish of flattened deodeok roots brushed with a spicy-sweet gochujang glaze and gently pan-grilled.

32min2servingsModerate

Side dishes

Korean Cucumber-Radish Seaweed Vinegar Salad (4 servings)

A chilled Korean banchan made from blanched seaweed, cucumber, radish and sweet-sour vinegar dressing, not a soup.

22min4servingsEasy

Side dishes

Dried Zucchini Namul (Hobakgoji), 4 Servings

A traditional Korean banchan made by soaking dried zucchini for an hour and sautéing with perilla oil and soup soy sauce, different from fresh zucchini stir-fry.

70min4servingsEasy

Side dishes

Korean Seasoned Roasted Seaweed (Gim Muchim)

This Korean home-style banchan combines lightly toasted, unseasoned gim with a soy-garlic-sesame dressing. Toss just before serving to keep its texture.

10min4servingsEasy

Side dishes

Paengi Beoseot Jeon (Enoki and Egg Pancakes, 4 Side Servings)

Easy Korean side dish of small enoki, vegetable and egg pancakes; cook the egg mixture all the way through.

15min4servingsEasy

Side dishes

Pan-Grilled Gochujang Deodeok Root

Flattened deodeok roots are first grilled with soy and sesame oil, then glazed with sweet-spicy gochujang.

40min3servingsModerate

Side dishes

Korean-Style Silken Tofu Honey-Soy Salad (4 servings)

A modern Korean-style tofu banchan using chilled silken tofu and washed greens with honey-soy-chili dressing; raw sprouts in the original were replaced for safety.

11min4servingsEasy

Side dishes

Korean Broccoli and Tofu Muchim (Non-Spicy)

A modern Korean vegetable banchan of briefly blanched broccoli and crumbled tofu with garlic and sesame oil. This home adaptation lets you season more lightly than the cited original.

20min4servingsEasy

Side dishes

Korean Lotus Root Jeon with Maesaengi Seaweed

Thin blanched lotus-root rounds are pan-fried in an egg coating with maesaengi (fine green seaweed). Omitting the seaweed makes a plainer lotus-root jeon.

35min4servingsModerate

Side dishes

Korean Spicy Scallion Salad (Pa Muchim)

A crisp Korean scallion salad served with grilled meats, tossed just before eating in a gochugaru, soy, vinegar and sesame dressing.

16min4servingsEasy

Side dishes

Korean Spicy Mustard Greens Kimchi (Gat-kimchi)

A Korean kimchi made from salted mustard greens and a red pepper–garlic paste; gat-kimchi is associated with Dolsan, Yeosu. Refrigerator fermentation time is extra.

145min10servingsModerate

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