Oi-sukjangajji is a Korean royal-style cooked cucumber side dish. Salt and quickly fry cucumber, then combine with separately cooked beef and shiitake.

37min2servingsModerate

Side dishes

Oiseon: Korean Stuffed Cucumber with Beef and Egg

Traditional Korean oiseon uses lightly cooked slit cucumber pieces filled with cooked beef, shiitake and egg, with a sweet-vinegar dressing.

40min2servingsModerate

Side dishes

Small-Batch Korean Daepa Kimchi: Spicy Fresh Scallion Salad

Unlike thin green-onion kimchi, this quick fresh kimchi uses chopped thick scallions, a short fish-sauce soak and immediate refrigeration. It is a small side dish, not a shelf-stable fermented product.

20min4servingsEasy

Rice & noodles

Easy Soft Korean Nurungji Porridge from Dried Scorched Rice (1 serving)

Simmer dried Korean scorched rice in water until the grains soften into a spoonable bowl. Unlike sungnyung, which is mostly the infused liquid, this version is eaten with the softened rice.

23min1servingsEasy

Side dishes

Jangttokttoki: Korean Soy-Glazed Beef Bites (3 Sides)

Small pieces of beef quickly sauteed with soy and garlic, unlike long-simmered jangjorim.

30min3servingsEasy

Mains

Pan-Grilled Korean Semi-Dried Bakdae Fish (2 Servings)

A West Coast Korean fish dish of gently pan-grilled cleaned semi-dried bakdae, usually requiring no extra salt if pre-salted.

28min2servingsEasy

Soups & stews

Pork and Tofu Saeujeot Stew (2 servings)

This home version adapts the pork-and-tofu saeujeot stew shown by EBS. Salted shrimp adds savoriness; adjust the salt level gradually and cook pork thoroughly.

40min2servingsEasy

Mains

Simple Korean-Style Steamed Scallops with Lemon

Steam fresh, food-grade shell-on scallops until their flesh becomes opaque and firm, then serve with lemon and optional Korean chili-vinegar dipping sauce.

27min3servingsEasy

Rice & noodles

Warm Korean Noodles with Beef and Spicy Chives (2 servings)

Thin Korean wheat noodles in clear anchovy-kelp broth, topped with thoroughly cooked beef and freshly seasoned spicy chives.

45min2servingsModerate

Side dishes

Cheongpomuk Mung Bean Jelly with Seaweed and Paprika (3 Servings)

A light Korean banchan made by briefly blanching store-bought mung bean jelly and gently dressing it with seasoned seaweed, paprika, soy sauce, and sesame oil. Unlike beef-topped tangpyeongchae, this is a simpler vegetable-and-seaweed version.

20min3servingsEasy

Rice & noodles

Cold Yeolmu Kimchi Noodles with Ready-Made Broth (2 Servings)

An easy bowl of thin wheat noodles topped with fermented young-radish kimchi and chilled ready-made naengmyeon broth. The star is yeolmu kimchi rather than the napa cabbage kimchi used in ordinary kimchimari-guksu.

25min2servingsEasy

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