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Korean food made easy

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Korean recipes

Total 365 recipes

Side dishes

Korean Beef and Vegetable Stuffed Perilla Leaf Jeon (12 Pieces, 4 Servings)

A traditional Korean pan-fried jeon: perilla leaves stuffed with seasoned minced beef and vegetables, then flour-dusted and egg-coated. Different from steamed perilla leaves or scallion pancakes.

35min4servingsModerate

Side dishes

Korean Garlic Stir-Fried Desalted Seaweed Stems (Miyeok Julgi Bokkeum), 8 Servings

A classic Korean banchan of salted wakame stems rinsed, soaked to remove excess salt, then briefly stir-fried with garlic and sesame oil. Distinct from seaweed soup.

50min8servingsEasy

Side dishes

Korean Gochujang and Garlic-Chive Jangtteok, 5 Small Pancakes (2 Snack Servings)

Small Korean savory pancakes made with gochujang mixed directly into a thick wheat batter with garlic chives. Unlike kimchijeon or plain chive jeon, fermented chili paste seasons the batter.

15min2servingsEasy

Side dishes

Korean Soy-Vinegar Pickled Onions (Yangpa Jangajji), About 27 Small Portions

A traditional Korean side of 450 g onions in soy-vinegar-sugar brine. Makes roughly three small jars and about 27 small condiment portions, not full meals. This refrigerated adaptation skips the original 3–4-hour room-temperature rest and chills within two hours; not shelf-stable canned food.

13min27servingsEasy

Side dishes

Korean Soy-Braised Burdock Root (Ueong Jorim), 2 Servings

A classic Korean banchan of julienned burdock gently reduced in a sweet soy glaze. It differs from existing lotus-root or potato braises and can also be used in gimbap.

30min2servingsEasy

Side dishes

Classic Korean Cubed-Radish Kkakdugi Kimchi (8 Side Servings)

Kkakdugi is a Korean side dish of cubed radish seasoned with gochugaru, garlic, ginger and fish sauce. This beginner adaptation follows the creator's freshly mixed, refrigerated option rather than directing room-temperature fermentation.

50min8servingsEasy

Side dishes

Spicy Korean Lettuce Salad (Sangchu-geotjeori)

A four-side-portion Korean leafy lettuce salad tossed just before serving with garlic, scallion, onion, gochugaru, soy sauce, fish sauce, vinegar and sesame oil. Closely follows Maangchi's original.

13min4servingsEasy

Side dishes

Crispy Fermented-Kimchi Pancake (2 Snack Servings)

An easy, crisp pancake made with sour fermented napa cabbage kimchi, scallions and wheat-flour batter, pan-fried as one large pancake shared between two.

20min2servingsEasy

Side dishes

Fresh Spicy Cucumber Kimchi Stuffed with Garlic Chives

Four side portions of fresh stuffed cucumber kimchi made with about 900 g small cucumbers and chive-carrot-onion gochugaru filling. Adapted from Maangchi for immediate serving and prompt refrigeration rather than prolonged room-temperature fermentation.

36min4servingsModerate

Side dishes

Korean Zucchini and Shrimp Sauté with Saeujeot

A Korean vegetable side dish of lightly salted zucchini stir-fried with shrimp and salted fermented shrimp.

30min4servingsEasy

Side dishes

Fully Cooked Eggs in Anchovy-Soy Broth (Gyeran-jangjorim)

Seven fully hard-cooked eggs served in an anchovy-onion-garlic soy broth. This adaptation of Maangchi's eggs-in-soy-broth recipe hard-cooks the eggs and uses a conservative shorter refrigeration window.

40min7servingsEasy

Side dishes

Glossy Korean Sweet-Soy Black Bean Side Dish

Refrigerator-soak black soybeans for 10 hours, simmer until tender, then glaze with soy sauce and rice syrup. The 10-hour soak is additional to listed preparation time.

95min4servingsModerate

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