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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

Rabokki: Korean Spicy Rice Cakes and Ramen (2–3 Servings)

Rabokki combines chewy rice cakes, ramen and fish cakes in a spicy Korean sauce. Add the noodles late to keep them from getting soggy.

40min3servingsEasy

Street food

Busan Mul-tteok: Rice Cake Skewers in Broth (2)

A Busan rice cake skewer simmered in anchovy-radish broth and served with dipping soy sauce. Unlike fish cake soup, rice cakes are the main dish.

37min2servingsEasy

Mains

Kkongchi Mu-jorim: Korean Canned Saury and Radish Braise (4 Servings)

Canned saury and radish are simmered in a Korean chili-and-soy sauce. This home variation uses less soy sauce than the original recipe.

45min4servingsEasy

Side dishes

Saeujeon: Korean Egg-Coated Butterflied Shrimp (4 Servings)

Saeujeon is a Korean jeon made by butterflying shrimp, dusting them with flour, dipping them in beaten egg, and pan-cooking until thoroughly done. Serve with a soy-vinegar dip.

30min4servingsEasy

Side dishes

Korean Fully Cooked Soy-Marinated Eggs (6)

Fully set eggs marinated overnight in a refrigerated soy-onion sauce. Unlike simmered egg jangjorim, this adapts soft-boiled mayak eggs to fully cooked yolks.

29min6servingsEasy

Street food

Gwangju Sangchu-twigim: Squid Lettuce Wraps (2)

This Gwangju specialty wraps fried squid in fresh lettuce with onion-soy dipping sauce; the lettuce itself is not fried.

40min2servingsModerate

Soups & stews

Jeju Momguk: Pork and Gulfweed Soup (4 Servings)

Jeju momguk is a regional soup of pork broth, edible gulfweed and buckwheat thickening. This home version substitutes boneless pork shoulder for the traditional bone broth.

120min4servingsModerate

Side dishes

Saesongi Beoseot Jeon: Pan-Fried King Oyster Mushroom Rounds (3)

A simple Korean banchan of thick king oyster mushroom rounds dusted in flour, dipped in beaten egg, and pan-fried. Unlike stuffed shiitake jeon, no meat filling is used.

20min3servingsEasy

Side dishes

Easy Maesaengi-jeon: Mini Korean Green Seaweed Pancakes (2 Servings)

These small Korean pan-fried jeon feature maesaengi, a fine green seaweed used in winter. Rinse and shorten the strands before combining them with batter for easy-to-eat pancakes.

30min2servingsEasy

Street food

Gunbam: Oven-Roasted Korean Chestnuts (2 Servings)

Gunbam is a roasted chestnut snack associated with autumn and winter street stalls in Korea. Score the shells and roast in one layer at home.

50min2servingsModerate

Side dishes

Ureong Gangdoenjang: Pre-Cooked Snail and Tofu Doenjang Dip (4 Servings)

A thick Korean soybean-paste dip with commercially pre-cooked freshwater snail, tofu and zucchini; distinct from pumpkin-leaf gangdoenjang rice wraps. Raw snails are not suitable.

35min4servingsModerate

Mains

Samchi Mu-Jorim: Spicy Braised Spanish Mackerel and Radish (3 Servings)

A Korean braised fish dish with ready-cleaned Spanish mackerel and radish in a soy–gochugaru sauce. The radish starts simmering first so it cooks through; watch for fish bones.

50min3servingsModerate

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