This cold Korean banchan combines fresh green laver (parae) with julienned radish in a tangy dressing. It is a half-batch home adaptation of the recipe published by Mom's Taste, with no stove needed.

20min4servingsEasy

Rice & noodles

Korean Tuna-Filled Samgak-Gimbap (8 Triangle Rice Packs)

A Korean convenience-store-style rice snack: lightly seasoned rice is pressed around soy-garlic tuna and wrapped in special numbered seaweed packaging. This is a tuna-only simplification of Maangchi's tuna-and-kimchi recipe.

28min4servingsEasy

Soups & stews

Taepyeongcho: Warm Buckwheat Jelly and Kimchi Hot Pot (2 Servings)

Taepyeongcho is a Korean broth dish of buckwheat jelly, kimchi, pork and mushrooms. This simplified home adaptation uses packaged jelly and prepared anchovy stock.

35min2servingsModerate

Soups & stews

Clear Korean Hairtail Fish and Radish Soup (Galchiguk, 2 Servings)

Galchiguk is a Korean soup simmering hairtail fish with radish in a clear broth instead of frying or braising it. This home version uses cleaned fish pieces and prepared stock.

35min2servingsModerate

Side dishes

Doenjang-Perilla Seasoned Fresh Radish Greens (4 Servings)

A Korean vegetable side dish using blanched fresh radish greens rather than dried siraegi. Doenjang and perilla give the soft greens a savory, nutty coating.

20min4servingsEasy

Rice & noodles

Gyeongsang-Style Kimchi and Soybean Sprout Gaengsigi Rice Soup (2 Servings)

Gaengsigi, also called kimchi rice soup in Gyeongsang cuisine, simmers cooked rice, aged kimchi and soybean sprouts together. Sliced rice cakes make it heartier.

30min2servingsEasy

Mains

Simple Korean Pan-Fried Flounder (2 Servings)

A Korean home-style main dish of cleaned flounder pan-fried with a light flour coating.

20min2servingsEasy

Soups & stews

Quick Dried Gim and Egg Soup (2 Servings)

A simple light Korean soup made from dried gim, egg and prepared anchovy stock.

12min2servingsEasy

Rice & noodles

Oyster, Radish and Chestnut Rice (Gul-mubap, 2 Servings)

This Korean rice-cooker dish combines oysters and radish with shiitake, chestnuts and jujubes. Adapted from My Korean Kitchen; unlike bean-sprout oyster rice, the vegetables and toppings are different.

55min2servingsModerate

Side dishes

Korean Stir-Fried Lotus Root, Peppers and Mushrooms (4 Servings)

A Korean vegetable side dish that briefly stir-fries thin lotus root with peppers and mushrooms rather than braising it. This home adaptation omits the original oyster sauce and cooking wine and adds some soy sauce.

45min4servingsEasy

Rice & noodles

Maesaengi Seaweed and Shrimp Rice Porridge (1 Serving)

A Korean rice porridge made with maesaengi seaweed, cooked rice and shrimp. Using freshly cooked rice makes it simpler than porridge started from raw rice.

28min1servingsEasy

PreviousPage 49 / 102Next