A Korean braise featuring cleaned mackerel pieces and pre-cooked dried radish greens, simmered so the sauce reaches the greens. Unlike mackerel-and-radish braise, this version centers the greens.

50min2servingsModerate

Soups & stews

Korean Napa Doenjang Soup with Soy Flour for Two

An everyday Korean napa cabbage and doenjang soup thickened with thoroughly cooked soybean flour.

35min2servingsEasy

Treats

Korean Sweet Simmered Chestnuts (Bam-jorim)

A simple Korean-style sweet chestnut snack: simmer peeled chestnuts until tender, then coat them lightly with a glossy sugar-and-rice-syrup glaze. This is a less-sweet home adaptation.

40min4servingsEasy

Side dishes

Crispy Soy-Glazed Dried Pollock Skin for Four

Food-grade dried pollock skin is crisped in oil and lightly coated with a soy-plum glaze for Korean banchan.

35min4servingsModerate

Soups & stews

Olgaengi Doenjang Soup with Pre-Cooked Freshwater Snails and Mallow

A practical home adaptation of Korean olgaengi soup using commercially prepared, fully cooked freshwater snail meat, mallow greens and doenjang. Never substitute raw wild-caught snails.

35min2servingsModerate

Side dishes

Retro Korean Pink Sausage Egg Jeon for Two

A classic Korean lunchbox side: thinly sliced pink sausage coated in egg and pan-fried.

18min2servingsEasy

Street food

Crispy Korean Perilla Leaf Twigim Without Filling (15 leaves)

A simple Korean street-style snack: whole perilla leaves coated in a light batter and fried without meat filling.

20min2servingsEasy

Side dishes

Crispy Soy-Glazed Burdock Gangjeong (3 Servings)

Crispy Korean side dish of 5 mm burdock slices lightly coated in starch, fried and quickly glazed with soy sauce and rice syrup. Unlike simmered burdock, the freshly cooked coating is crisp.

38min3servingsModerate

Soups & stews