Kkultteok are small Korean glutinous-rice dough balls filled with a little honey, boiled and coated in roasted soybean powder. The filling can stay hot and the sticky texture requires careful eating.

30min5servingsModerate

Rice & noodles

Yeongeunbap: Lotus Root and Shiitake Rice for One

Korean rice cooked with lotus root, shiitake and carrot. Soy-sesame seasoning is served separately.

70min1servingsEasy

Side dishes

Gochujang Jangtteok: Korean Savory Pepper Pancakes (2 servings)

Jangtteok is a small Korean savory pancake seasoned directly with gochujang. This version uses mild green peppers instead of hot Cheongyang peppers.

22min2servingsEasy

Soups & stews

Mushroom Yukgaejang: Korean Spicy Soup without Beef (4 servings)

A Korean-style spicy mushroom yukgaejang variation using oyster and shiitake mushrooms, bean sprouts and sweet-potato glass noodles instead of beef. This is an adapted plant-based version, not the traditional beef soup.

30min4servingsModerate

Soups & stews

Namwon-Style Chueotang: Strained Loach and Perilla Soup

A regional Korean soup of fully cooked loach strained to remove bones, with greens and ground perilla.

90min4servingsModerate

Street food

Old-School Korean Street-Style Sugar Fried Bread (2 servings)

A nostalgic Korean snack: triangular pieces of bread coated in light batter, fried golden and dusted with sugar.

15min2servingsModerate

Side dishes

Deulkkae Torandae Bokkeum: Perilla-Braised Preboiled Taro Stems (4 servings)

A Korean vegetable side made with commercially preboiled taro stems, gently braised with ground perilla seeds. Use only stems processed and cooked to remove their acridity.

32min4servingsEasy

Treats

Rice-Cooker Yakbap (Yaksik) with Chestnuts and Jujubes, 4 Servings

Yakbap, also called yaksik, is a Korean sweet glutinous-rice treat with chestnuts, jujubes and a lightly sweet soy-cinnamon seasoning. This version uses a rice cooker rather than traditional steaming.

115min4servingsEasy

Treats

Oksusu-cha: Easy Korean Roasted Corn Tea (6 cups)

An everyday Korean grain tea made by gently simmering store-bought roasted dried corn kernels in water. This easy version leaves out corn silk and sugar.

30min6servingsEasy

Mains

Blanched Squid with Cho-gochujang Dip (Ojingeo Sukhoe, 2 servings)

A simple Korean seafood dish: fully blanch one cleaned squid, slice and serve with sweet-tangy cho-gochujang dipping sauce.

14min2servingsEasy

Soups & stews

Baechutguk with Dried Shrimp and Soybean Flour (2 servings)

A Korean napa cabbage soup with dried shrimp and raw soybean flour simmered fully in a mild doenjang broth. The soybean flour gives a thicker, nuttier finish than a plain cabbage soup.

30min2servingsEasy

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