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Side dishes

Korean Gyeojachae Mustard Salad with Beef and Pear (3 Servings)

A Korean cold mustard-dressed salad of cooked beef, crunchy vegetables, pear, and fully cooked egg strips. This version uses ready-made mustard for convenience.

50min3servingsModerate

Side dishes

Blanched Gompi Seaweed and Radish Salad with Spicy Vinegar Sauce (2 Servings)

A Korean seaweed banchan made with briefly blanched, textured gompi seaweed and shredded daikon in a tangy, spicy sauce. It uses fresh gompi rather than dried seaweed.

15min2servingsEasy

Rice & noodles

Spicy-Tangy Bibim Kalguksu with Cabbage and Seaweed (2 Servings)

This Korean noodle dish tosses chilled, cooked knife-cut wheat noodles with a tangy gochujang sauce, shredded cabbage and seasoned seaweed. The broad noodles give a different texture from thin somyeon.

18min2servingsEasy

Side dishes

Refrigerated Soy-Pickled Garlic Chives (Buchu Jangajji), 4 Servings

A Korean banchan of garlic chives marinated in sweet-sour soy brine. Allow 12–24 hours in the refrigerator in addition to preparation. Not a shelf-stable pickle.

25min4servingsEasy

Mains

Daegu Bangogae-Style Cooked Squid Muchimhoe with Radish and Minari (2 Servings)

A simple home take on Daegu's signature muchimhoe using fully cooked squid rather than raw seafood, with radish and minari in tangy spicy dressing.

28min2servingsEasy

Treats

Daegu-Style Kkultteok: Chewy Rice Balls in Brown Sugar Syrup (2 Servings)

Daegu's sweet street-style rice balls are boiled, then coated with brown sugar and optional cinnamon syrup. Unlike honey-filled kkultteok, the sweetness is on the outside; this version contains no honey.

30min2servingsEasy

Side dishes

Soy-Glazed Dried Baby Squid and Anchovy Bokkeum (4 Side Servings)

A Korean pantry side dish combining chewy dried baby squid and savory dried anchovies in a lightly sweet soy glaze. Made in one skillet with shelf-stable ingredients.

25min4servingsEasy

Soups & stews

Korean Mallow Doenjang Soup with Dried Shrimp (2 Servings)

A mild Korean home-style soup made by simmering leafy mallow and dried shrimp in a fermented soybean-paste broth, without a separate stock packet.

25min2servingsEasy

Street food

Korean Jjolbokki: Spicy Rice Cakes with Chewy Jjolmyeon Noodles (2 Servings)

Jjolbokki is Korean street food combining tteokbokki rice cakes and chewy jjolmyeon noodles in a sweet-spicy sauce. Cook the cakes and noodles in one pan with cabbage.

25min2servingsEasy

Treats

Korean Jujube-Flower Glutinous Rice Jeon (2 Servings)

A Korean-style sweet pan-fried rice cake decorated with thinly sliced dried jujubes shaped like flowers. Cook gently in a pan and add a little honey only if desired.

25min2servingsModerate

Side dishes

Korean Stir-Fried Lotus Root with Mushrooms and Bell Pepper (2 Servings)

Unlike long-braised sweet lotus root, this Korean banchan quickly stir-fries crisp lotus root with oyster mushrooms and bell peppers.

38min2servingsEasy

Rice & noodles

Doenjang Sujebi with Preboiled Radish Greens Kneaded into the Dough (2 Servings)

Korean hand-torn wheat noodles with cooked radish greens kneaded into the dough, simmered in doenjang-anchovy broth with potatoes and mushrooms. Ready-cooked greens simplify preparation.

45min2servingsModerate

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