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Side dishes

Ueong Japchae: Korean Stir-Fried Burdock and Vegetables (No Glass Noodles)

Ueong japchae is a Korean side dish of julienned burdock, carrot and peppers stir-fried in a soy-based glaze. This version has no glass noodles and differs from plain braised burdock by including several crisp vegetables.

30min4servingsEasy

Side dishes

Goguma Jorim: Korean Soy-Braised Sweet Potatoes (4 Side Servings)

Goguma jorim is a Korean banchan of sweet potato pieces gently braised in soy sauce, garlic and brown sugar. It is a savory-sweet side dish rather than the deep-fried candied snack goguma mattang.

30min4servingsEasy

Rice & noodles

Beoseot Deopbap: Korean Three-Mushroom Rice Bowls (4 Servings)

This Korean-style mushroom rice bowl tops already cooked rice with a lightly thickened soy sauce, sautéed shiitake, button, and oyster mushrooms and vegetables. Unlike mushroom pot rice, the topping and rice are prepared separately.

30min4servingsEasy

Side dishes

Gimjaban-bokkeum: Crispy Dried Laver Flakes (4 small servings)

A Korean rice-side dish of unseasoned dried laver flakes lightly pan-toasted with oil, sugar, salt and sesame. Crisp flakes differ from moist gim-muchim.

15min4servingsEasy

Side dishes

Korean Autumn Persimmon, Pear and Apple Fruit Salad (4 servings)

A Korean-style holiday fruit side dish made with persimmon, pear, apple, egg, peanuts and creamy dressing; served chilled alongside mains.

19min4servingsEasy

Side dishes

Beef-stuffed Shiitake Jeon (10 pieces)

Korean pan-fried shiitake caps stuffed with seasoned minced beef and coated in egg.

55min3servingsModerate

Mains

Kongbul: Korean Thin Pork Belly and Soybean Sprouts (2 servings)

One-pan Korean stir-braise of soybean sprouts topped with thin pork belly and spicy sauce.

35min2servingsEasy

Soups & stews

Dubu Jeongol: Korean Tofu, Beef and Mushroom Hot Pot (4 servings)

Arrange firm tofu, thin beef, cabbage and mushrooms in a broad Korean hot pot.

45min4servingsEasy

Treats

Easy Boricha: Korean Roasted Barley Tea (4 Cups)

Boricha is a familiar Korean everyday drink made from roasted barley and water. This beginner-friendly version uses ready-roasted grains, needs no roasting, and can be served warm or chilled.

15min4servingsEasy

Side dishes

Bireum Namul: Blanched Korean Amaranth Greens (4 Servings)

This Korean banchan briefly blanches amaranth greens and dresses them with fermented soybean paste and perilla oil. Spinach can substitute but tastes different.

14min4servingsEasy

Soups & stews

Oi Naengguk: Chilled Cucumber and Seaweed Soup (4)

A Korean cold soup of cucumber and blanched seaweed in a tangy chilled soy-vinegar broth.

45min4servingsEasy

Side dishes

Fully Cooked Kkomak Muchim: Seasoned Cockles (2 Servings)

Cook cockles until shells open, then serve with spicy soy-garlic seasoning. This winter banchan is served separately from rice, unlike cockle bibimbap.

30min2servingsModerate

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