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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

Total 1222 recipes

Dessert

Homemade Korean Duyu Soy Milk with Sesame (4 Glasses)

Soak soybeans for 10–12 hours in the refrigerator, cook thoroughly, then blend with toasted sesame and salt to make Korean-style duyu to drink. Soaking is additional to the stated cooking time.

40min4servingsModerate

Mains

Mild Korean Soy-Garlic Pork Bulgogi (3 Servings)

A non-spicy Korean pork bulgogi, marinated in soy sauce, garlic and ginger instead of the red gochujang sauce used for jeyuk bokkeum. Keep the meat chilled during marinating.

55min3servingsEasy

Treats

Korean Bakery-Style Baked Butter Tteok (12 Pieces)

A modern baked rice-flour treat popular at Korean bakeries, with a crisp edge and chewy center. It is not an ancient Korean rice cake; similar sweets exist outside Korea.

50min12servingsModerate

Mains

Korean Dumpling Hot Pot (Mandu Jeongol) with Kimchi and Mushrooms (4)

Mandu jeongol cooks store-bought dumplings with generous kimchi, tofu and mushrooms in a spicy Korean hot pot. It differs from clear dumpling soup by its assembled ingredients and seasoned broth. This variation replaces rice wine with water.

37min4servingsEasy

Treats

Korean Walnut-Shaped Red Bean Pastries (Hodugwaja, About 30)

A familiar Korean highway-rest-stop snack: walnut-shaped cakes filled with sweet red bean paste and walnut pieces. This recipe requires a specialty walnut-cake mold and is best served warm.

45min10servingsModerate

Side dishes

Korean Shrimp, Pear and Mustard Cold Salad (2 Servings)

Fully cooked shrimp with Korean pear, cucumber and a pungent mustard dressing. Unlike scallion-tied shrimp ganghwe, this is a chilled salad, and pre-cooked shrimp make preparation easier.

25min2servingsEasy

Rice & noodles

Korean Siraegi-bap: Rice with Cooked Radish Greens (2 Servings)

This easy Korean rice dish cooks ready-boiled dried radish greens together with rice, then serves a soy dressing separately. It is different from stir-fried siraegi banchan. Dried greens need separate thorough cooking first.

60min2servingsEasy

Side dishes

Korean Temple-Style Eggplant Vegetable Rolls (4 Servings)

Thin pan-cooked eggplant strips rolled around colorful vegetables, with a soy-vinegar dip. Unlike regular eggplant muchim or stir-fry, this is an appetizer-style roll inspired by Korean temple cooking.

30min4servingsModerate

Mains

Korean Hobakseon: Stuffed Zucchini with Pork and Shiitake (3)

A traditional Korean dish of zucchini stuffed with pork and shiitake and steamed. Unlike zucchini pancakes, it is stuffed; this adaptation fully cooks the ground meat before filling.

43min3servingsModerate

Treats

Traditional Korean Steamed Mugwort Rice Cakes (Ssuk-gaetteok, 10)

Ssuk-gaetteok kneads blanched edible mugwort into non-glutinous rice-flour dough and steams shaped disks. This is distinct from loose mixed ssuk-beomul. In other seasons, use verified food-grade frozen mugwort.

70min5servingsModerate

Street food

Homemade Garaetteok: 8 Korean Cylindrical Rice Cakes

These chewy cylinder-shaped Korean rice cakes use short-grain non-glutinous rice flour, not sweet/glutinous rice flour. Shape 8 pieces for tteokbokki or later slicing for tteokguk.

20min2servingsModerate

Street food

Homemade Korean Eomuk Seafood Fish-Cake Balls (4)

Korean fish cakes made from scratch with white fish, shrimp and squid, shaped into easy spoon-dropped balls and fried. Unlike fish-cake soup, this recipe makes the eomuk itself.

50min4servingsModerate

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