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Korean food made easy

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Korean home cooking first, with dishes from around the world.

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Korean recipes

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Street food

Crispy Korean Eomuk Hotbar: Breaded Fish Cake Skewers (4)

A Korean street snack made by threading folded fish cakes onto skewers, coating them in batter and crumbs, and frying until crisp. Unlike broth-simmered fish cake skewers, these have a crunchy crust.

30min2servingsModerate

Treats

Saenggang Pyeongang: Korean Sugar-Crystallized Ginger Candy (6 Small Servings)

Thin fresh ginger slices are blanched, simmered with sugar, and stirred until a white sugar coating crystallizes. A small-batch Korean ginger confection; handle the hot syrup with care.

90min6servingsModerate

Street food

Gangwon Memil Jeonbyeong: Buckwheat Rolls with Kimchi, Tofu and Pork (4)

A Gangwon regional dish of thin buckwheat crepes rolled around sautéed kimchi, tofu and pork, made in a household skillet.

50min4servingsModerate

Side dishes

Gyeongsang-Style Pepper and Anchovy Gochujangmul (6 Portions)

Despite the name, this regional rice condiment has no gochujang paste. Chopped green peppers and dried anchovies are simmered into a spoonable relish. This is a milder, small-batch adaptation.

30min6servingsModerate

Side dishes

Mild Kongnamul Muchim: Korean Soybean Sprout Side Dish (4)

A mild everyday Korean banchan: cooked soybean sprouts tossed with garlic, scallion and sesame oil. Also works as a bibimbap topping.

20min4servingsEasy

Mains

Korean Pan-Grilled Gochujang Squid (Ojingeo-gui), 4 Servings

A Korean grilled-squid dish made by refrigerating cleaned squid in a gochujang-soy marinade and searing it in a pan. Unlike a squid stir-fry, the squid is grilled whole or opened into broad pieces.

52min4servingsModerate

Rice & noodles

Goguma-bap: Korean Sweet Potato Rice with Chive Soy Sauce (3)

A traditional-style Korean rice dish with chunks of sweet potato, served with a chive-soy dipping sauce. Uses a thick-bottomed pot rather than a rice cooker.

65min3servingsEasy

Street food

Crispy Pan-Fried Garaetteok Gangjeong (2 Servings)

A Korean snack of pan-browned rice cake pieces coated in a sweet-spicy gochujang glaze, unlike saucy tteokbokki. A scaled-down home adaptation of the cited recipe.

25min2servingsEasy

Side dishes

Soy-Braised Pork Belly Jangjorim with Garlic (6 Side Servings)

A Korean banchan of pork belly blanched first, then gently braised with soy sauce, sugar and garlic. Serve a small portion with rice; this is the pork version rather than beef jangjorim.

60min6servingsModerate

Side dishes

Korean Sukju Cold Salad with Cucumber, Crab Sticks and Mustard (3)

A Korean cold banchan combining thoroughly cooked and cooled mung bean sprouts with cucumber, imitation crab and a tangy mustard-vinegar dressing, distinct from sesame-seasoned warm sukju namul.

25min3servingsEasy

Street food

Gun-Goguma: Whole Korean Oven-Roasted Sweet Potatoes (4 Pieces)

A classic Korean winter snack: whole sweet potatoes roasted in the oven with no added oil or sugar.

65min4servingsEasy

Rice & noodles

Korean Oyster Rice Cake Soup (2 servings)

This Korean rice cake soup uses thoroughly cooked oysters in clear kelp broth, unlike beef-based tteokguk.

40min2servingsEasy

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