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Korean recipes

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Soups & stews

Anchovy and Rice-Water Baechu Doenjangguk (4 Servings)

Blanched napa cabbage, seasoned with doenjang and garlic, simmers in rice-rinsing water with dried anchovies. This is a broth-focused homestyle soup without tofu or mushrooms.

51min4servingsEasy

Rice & noodles

Gimgaru Jumeokbap: Pan-Crisped Rice Discs with Seaweed Flakes (1 Lunchbox)

Flatten seasoned short-grain rice into discs, pan-crisp them and top with gochujang and homemade seaweed-sesame flakes. The flake mixture makes more than one lunchbox; the egg is fully cooked for safer packing.

30min1servingsModerate

Street food

Pan-Crisped Korean Nurungji with Sweet Soy Glaze (4 Pieces)

A sweet-savory snack variation: press refrigerated cooked rice thinly in a skillet, crisp both sides, brush with soy glaze and serve with gim.

15min2servingsEasy

Side dishes

Korean Blanched Crown Daisy and Crumbled Tofu Muchim (2 Servings)

A mild Korean vegetable side: briefly blanched crown daisy greens mixed with well-drained crumbled tofu and sesame oil.

13min2servingsEasy

Mains

Korean Shredded Chicken Naengchae with Walnut-Sesame Dressing (2 Servings)

A Korean-style chilled shredded chicken salad adapted with creamy walnut-sesame mayonnaise instead of the traditional sharp mustard sauce.

35min2servingsModerate

Side dishes

Dotorimuk Jeon: Pan-Fried Acorn Jelly with Egg (2 Servings)

This Korean jeon turns ready-made acorn jelly into warm, pan-fried slices with a thin flour coating and egg. Serve with a little soy dipping sauce; it differs from cold acorn-jelly salad or soup.

25min2servingsEasy

Street food

Busan-Style Stuffed Tofu Pouch and Fish Cake Hot Pot (3)

A Busan market-inspired Korean soup of tofu pouches stuffed with glass noodles and minced pork, simmered with fish cakes and radish. The filled pouches make it distinct from ordinary fish cake soup.

55min3servingsModerate

Side dishes

Fresh Buchu Muchim: Korean Garlic Chive Salad (2 Side Servings)

A quick Korean side dish of fresh garlic chives tossed in a soy-vinegar, chili and sesame dressing just before serving. Unlike chive kimchi, it is not fermented.

7min2servingsEasy

Side dishes

Kongjaban: Sweet-Savory Braised Black Soybeans (8 Side Portions)

Kongjaban is a classic Korean side dish of black soybeans, first softened in water and then simmered with soy sauce and sugar. Allow 2–3 hours of passive soaking before cooking.

220min8servingsEasy

Side dishes

Fresh Baby Bok Choy Geotjeori (Korean Kimchi Salad, 6 Sides)

Fresh, non-fermented Korean geotjeori made by briefly salting tender baby bok choy and mixing with chili and fish-sauce dressing. Unlike cooked bok choy namul, it is served as a crisp raw-vegetable side.

46min6servingsEasy

Side dishes

Gim Gyeran Mari: Seaweed-Layered Korean Egg Roll (2)

A Korean rolled omelette made by layering a whole sheet of gim between egg layers; its dark spiral differs from vegetable or pollock-roe egg rolls.

15min2servingsEasy

Mains

Daegu Jorim: Korean Soy-Braised Cod and Radish (2 Servings)

Korean-style cod braised in a soy-gochujang liquid with radish, ginger and garlic. The radish cooks first and delicate cod goes in later, unlike clear cod soup or pan-fried fish jeon.

35min2servingsModerate

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