A Korean instant-ramyun variation simmering half a noodle block with half a pack of silky tofu, garlic and green onion. Cook the optional-style egg fully for food safety.

15min1servingsEasy

Side dishes

Sweet-Sour Spicy King Oyster Mushrooms and Minari (4 Servings)

A Korean vegetable side dish made with blanched king oyster mushrooms and minari, plus cucumber, carrot and onion in a spicy sweet-sour dressing. It is a mushroom adaptation of squid-minari salad.

18min4servingsEasy

Rice & noodles

Tuna and Leftover-Banchan Yangpun Bibimbap (2 Servings)

Mix properly refrigerated prepared banchan, drained canned tuna and warm rice in a large bowl with gochujang and perilla oil. A quick Korean home meal that uses ready-made side dishes.

16min2servingsEasy

Side dishes

Shredded mature pumpkin pancakes (2 servings)

A Korean home-style pancake made with shredded mature pumpkin, pancake mix and sweet-rice flour. Add a little sugar only if the pumpkin lacks sweetness.

30min2servingsEasy

Side dishes

Soy-Honey Doraji Gangjeong (2 Small Side Servings)

Doraji (bellflower root) is soaked to soften its bitterness, lightly coated in glutinous rice flour, fried and glazed with soy sauce and honey. Two servings is an editorial estimate for small side dishes.

55min2servingsModerate

Treats

Steamed Sweet Potato Balls with Black Sesame and Jujube (4 Servings)

A simple Korean autumn snack made by shaping already-steamed sweet potatoes and coating them with black sesame or jujube. Unlike conventional rice-flour gyeongdan, these use cooked sweet potato as the base.

25min4servingsEasy

Side dishes

Temple-Style Sesame Sautéed Cucumbers (4 Side Servings)

Salt sliced cucumbers briefly, squeeze out their moisture and sauté in sesame oil for about a minute. A simple Korean temple-style side dish without garlic or chili.

17min4servingsEasy

Rice & noodles

Crispy Chicken and Pickled Radish Gimbap (4 Rolls)

Korean seaweed rice rolls with just two fillings: pan-crisped chicken and yellow pickled radish. Thoroughly cook the chicken and keep finished rice rolls out of prolonged room-temperature storage.

65min2servingsModerate

Street food

Korean-Style Potato Croquettes with Ham, Corn and Cheese (4 Servings)

A Korean home-snack version of imported croquettes: mash potatoes, mix in cooked ham, corn and cheese, then crumb-coat and shallow-fry until crisp. This is a Korean adaptation, not a dish claimed to originate in Korea.

50min4servingsEasy

Treats

Pumpkin-Dough Hotteok with Cinnamon and Nuts (8)

Korean pan-fried hotteok with kabocha purée in its yeast dough and cinnamon-nut sugar filling. Prep time includes both rises.

140min8servingsModerate

Soups & stews

Korean Potato and Egg Soup with Perilla Oil (3 Servings)

A mild Korean home-style soup: briefly cook potatoes in perilla oil, simmer them in broth and add beaten eggs until fully set. Makes three bowls without chili.

25min3servingsEasy

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