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Korean recipes

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Street food

Gunsan Market-Style Spicy Glass Noodles (2 Servings)

This home adaptation of Gunsan's street-food maeun-japchae cooks glass noodles, spinach, fish cake and vegetables in spicy broth. Unlike stir-fried japchae, some seasoned liquid remains.

50min2servingsEasy

Rice & noodles

Gyeongju-Style Gyori Gimbap with Extra Egg Strips (3 Rolls)

A home-style version of Gyeongju's egg-rich Gyori gimbap, stuffed generously with fine strips of fully cooked egg omelet, alongside prepared pickled radish, ham and crab sticks.

40min3servingsModerate

Soups & stews

Mild Korean Daegutang: Clear Cod and Radish Soup (2 Servings)

Mild Korean daegu jiri gently simmers cod, radish and tofu in kelp broth, without chili paste. Check for fish bones.

33min2servingsEasy

Side dishes

Pan-Toasted Spicy-Sweet Baengeopo (Dried Tiny-Fish Sheets, 3 Side Servings)

Thin dried tiny-fish sheets are lightly crisped in a pan and coated with a small amount of sweet gochujang glaze. A Korean banchan made without deep-frying.

12min3servingsEasy

Soups & stews

Siraegi Doenjang Soup with Perilla and Tofu (4 servings)

A warming Korean soup of pre-boiled dried radish greens, doenjang, ground perilla and tofu. Use fully cooked greens to skip the long soaking step.

35min4servingsEasy

Soups & stews

Potato and Zucchini Doenjang Sujebi (2 servings)

A warm Korean soup of ready-to-cook sujebi pieces, potato and zucchini in anchovy-doenjang broth; no dough-making is needed.

30min2servingsEasy

Side dishes

Simple Jjokpa-ganghoe: Blanched Scallion Bundles (4 Side Servings)

Jjokpa-ganghoe is a Korean dish of briefly blanched scallions folded and tied with their own green leaves. This simple vegetable-only version comes with a tangy gochujang dip.

15min4servingsEasy

Mains

Mild Soy-Braised Dried Pollock and Radish (2 Servings)

A mild Korean fish dish: fully dried pollock softened and braised over radish in a gentle soy glaze.

45min2servingsModerate

Treats

Steamed Korean Chestnut-Filled Gyeongdan with Castella Crumbs (12 Pieces)

These Korean sweet rice balls are filled with steamed chestnut paste, cooked in a steamer, and rolled in soft castella cake crumbs. An autumn-inspired snack using a simple steamer.

55min4servingsModerate

Mains

Kaesong Square Vegetable Pyeonsu Dumplings (12)

A home-friendly Kaesong square dumpling made with lightly sautéed zucchini and shiitake, using store-bought wrappers.

50min3servingsModerate

Mains

Baechu Mandu: Napa-Wrapped Chicken and Shrimp Dumplings (4 Servings)

A Korean dumpling variation wrapping chicken, shrimp and tofu in blanched napa leaves instead of flour skins. Makes about 14 pieces.

45min4servingsModerate

Street food

Korean Street-Style Gochu Twigim: 10 Pork-Stuffed Pepper Fritters (4 Servings)

Gochu twigim is a Korean street-food fritter: large mild green peppers filled with seasoned ground pork and vegetables, coated in a light batter and fried. Serve with a simple soy-vinegar dip. Unlike gochujeon, it is deep-fried rather than egg-pan-fried.

50min4servingsModerate

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