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Korean food made easy

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Korean recipes

Total 1222 recipes

Street food

Creamy Korean Rosé Tteokbokki with Bacon and Mozzarella (2)

A modern Korean adaptation with spicy gochujang, milk and cream inspired by Italian rosé sauce; unlike regular red tteokbokki. Allow one hour for soaking the rice cakes.

85min2servingsModerate

Side dishes

Korean Flour-Coated Pan-Fried Eggplant with Soy Sauce (4)

Lightly floured eggplant is pan-fried and glazed with a soy-mirim sauce. The browning method differs from steamed eggplant and spicy eggplant stir-fries.

20min4servingsEasy

Mains

Korean Pork and Aged-Kimchi Duruchigi (4)

Pork and aged kimchi are first stir-fried, then simmered with vegetables and a little broth: less soupy than kimchi stew and more kimchi-forward than regular spicy pork.

50min4servingsModerate

Side dishes

Refrigerated Korean Soy-Pickled Green Chilies (About 20 Servings)

A Korean soy-and-vinegar green chili pickle, adapted to refrigerate promptly instead of resting 24 hours at room temperature. Allow 3–7 days to steep cold; never treat as shelf-stable.

25min20servingsEasy

Side dishes

Crispy Pan-Fried Tofu with Korean Soy-Sesame Sauce (4)

Crisp tofu in a skillet, then spoon uncooked soy-sesame sauce over it. Unlike braised tofu, the sauce is not simmered with the tofu.

22min4servingsEasy

Treats

Traditional Layered Azuki Rice Cake (Pat-sirutteok, 10)

Pat-sirutteok layers cooked azuki and damp glutinous rice flour in a large steamer instead of filling individual rice cakes. The flour needs at least two hours of chilling.

275min10servingsModerate

Street food

Traditional Korean Scorched-Rice Sungnyung Tea (2 cups)

A traditional Korean warm drink made by simmering water over scorched rice left in the pot. The cooked rice itself is a separate two-serving meal.

65min2servingsEasy

Rice & noodles

Korean Skinned Mung Bean and Rice Porridge (Nokdu-juk, 4 Servings)

Mild Korean porridge made by soaking skinned dried mung beans and rice, briefly toasting them in sesame oil, then simmering until soft. It differs from red bean or pine nut porridge; allow about an hour for soaking.

100min4servingsEasy

Rice & noodles

Stuffed Kabocha with Sweet Rice, Chestnuts and Jujubes

A Korean dish of whole kabocha stuffed with cooked glutinous rice, chestnuts and jujubes, then steamed. Unlike pumpkin porridge it is sliced and eaten as a filled squash.

105min4servingsModerate

Side dishes

Easy Soy-Braised Cooked Quail Eggs

This easy Korean banchan uses 500 g fully cooked, peeled quail eggs, simmered briefly in a soy sauce. All quantities are halved from the 1 kg original.

20min5servingsEasy

Side dishes

Korean Green Laver and Radish Vinegar Salad (4 servings)

A tangy Korean winter side dish of edible fresh green laver and julienned radish. Use only seaweed marked safe to eat uncooked.

21min4servingsEasy

Street food

Gangwon-Style Buckwheat Rolls with Kimchi and Pork (2 Servings)

A Gangwon regional dish of thin buckwheat crepes filled with cooked pork and kimchi, then rolled, distinct from plain buckwheat pancakes.

42min2servingsModerate

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