Gaeseong juak are traditional Korean fried glutinous-rice cakes soaked in ginger rice syrup. Allow an additional 30-minute syrup soak and about two hours of draining/drying. This version contains unpasteurized makgeolli and is not suitable for people avoiding alcohol exposure.

225min8servingsModerate

Side dishes

Whole Young Radish Chonggak Kimchi (12 servings)

Whole young ponytail radishes and greens are salted and coated in kimchi seasoning. This refrigerator-first version differs from diced kkakdugi.

215min12servingsModerate

Side dishes

Blanched Garlic Scapes with Gochujang (Maneuljjong Muchim, 4)

A Korean vegetable banchan of briefly blanched garlic scapes tossed with gochujang, vinegar and sesame oil, distinct from stir-fried garlic scapes with anchovies.

20min4servingsEasy

Mains

Spicy Korean Pan-Grilled Jjukkumi

Whole small jjukkumi are marinated in a spicy Korean dressing in the refrigerator and seared on a hot pan, distinct from chopped octopus or squid stir-fries.

162min3servingsModerate

Side dishes

Yeolmu and Young Napa Cabbage Kimchi, Half Batch

A Korean warm-weather kimchi made with young radish greens and young napa cabbage. This 20-small-side-portion version halves a source recipe; allow additional refrigerated ripening time.

115min20servingsModerate

Mains

Korean-Chinese Sweet-Spicy Kkanpung Shrimp (4 Servings)

Kkanpung saeu is a Korean-Chinese restaurant dish adapted in Korea: double-fried shrimp tossed quickly in a tangy, sweet-spicy garlic-soy glaze. It is not presented as an ancient Korean recipe and differs clearly from salt-grilled shrimp.

40min4servingsModerate

Side dishes

Korean Stir-Fried Fully Cooked Gosari Namul (4 Servings)

A classic Korean gosari namul using commercially fully cooked fernbrake to skip the long dry-gosari soaking process. Check that the packaged gosari is fully cooked, blanch briefly and stir-fry.

22min4servingsEasy

Side dishes

Korean Young Cabbage Doenjang Muchim (4 servings)

A mild Korean blanched young cabbage side dish with doenjang, garlic and sesame oil, served without broth.

20min4servingsEasy

Mains

Korean Pan-Fried Glutinous-Rice-Flour Beef with Pear

Thin slices of beef coated in glutinous rice flour are pan-fried and served with Korean pear and a mustard-garlic dipping sauce. Optional ginkgo garnish is omitted for a simpler home recipe.

45min4servingsModerate

Side dishes

Korean Stuffed Green Pepper Kimchi (Gochu Sobagi, 17–18)

A Korean kimchi made by stuffing large, mild crisp green peppers with a radish-chive gochugaru mixture. It can be served fresh. Use food-safe gloves when handling spicy paste.

51min6servingsEasy

Treats

Easy Korean Tteok-sudan Rice-Cake Punch with Omija Syrup

A shortcut to Korean traditional rice-cake punch: starch-coated rice-cake pieces are boiled twice and served in chilled omija syrup. The original infuses dried omija for 24 hours; this uses ready-made syrup.

20min2servingsModerate

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