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Korean recipes

Total 1222 recipes

Soups & stews

Korean Spicy Flower Crab Stew (Kkotgetang, 4 Servings)

A Korean kkotgetang simmering cleaned flower crab, radish and squash in a doenjang-gochujang broth. Thaw frozen crab in the refrigerator and cook until its meat is opaque.

55min4servingsModerate

Side dishes

Small-batch napa cabbage mak-kimchi without raw oysters

A one-head batch of cut napa cabbage kimchi, based on Maangchi's October 2026 recipe, omitting raw oysters and favoring refrigerated fermentation.

151min12servingsModerate

Rice & noodles

Korean Perilla-Seed Knife-Cut Noodle Soup (2–3 Servings)

Hand-cut wheat noodles simmered in Korean anchovy-kelp broth with perilla seed powder, which can be whisked directly into the soup without a blender.

55min3servingsModerate

Street food

Korean Double-Fried Dried Squid, Ojingeo Twigim (3 servings)

A Korean street snack using dried squid soaked for 4–5 hours in chilled water before coating and double-frying; allow advance preparation.

325min3servingsModerate

Rice & noodles

Korean Squash and Beef Rice Bowl (Hobak-Sogogi-Deopbap, 2)

A Korean one-bowl dish layering separately cooked zucchini and seasoned beef over rice. Everyday zucchini can replace traditional round squash; adjust the salty fermented shrimp to taste.

30min2servingsEasy

Street food

Daegu-Style Flat Mandu with Chives and Glass Noodles

Daegu's flat mandu use a small amount of glass noodles and garlic chives inside thin wrappers. Using store-bought wrappers, boil and briefly pan-fry the dumplings, then serve with a tangy soy dressing.

55min4servingsEasy

Mains

Korean Stuffed Squid (Ojingeo Sundae), Three Squid

Gangwon-style Korean ojingeo sundae stuffs whole squid tubes with pre-cooked sticky rice, tofu, glass noodles and vegetables. Buying cleaned squid saves preparation; always remove toothpicks before slicing.

70min3servingsModerate

Rice & noodles

Korean Pumpkin-Leaf Rice Wraps with Gangdoenjang (6)

Steamed pumpkin leaves surround cooked rice and thick gangdoenjang made with tofu, squash and mushrooms. Replacing pumpkin leaves with cabbage changes the flavor and texture.

85min2servingsModerate

Rice & noodles

Korean Azuki Bean Rice (Patbap, 4 servings)

Traditional Korean rice cooked with fully softened azuki beans and their tinted cooking water, not a sweet red-bean porridge.

125min4servingsModerate

Soups & stews

Korean Clear Oyster and Radish Soup (Gulguk)

A clear Korean soup of shucked oysters, radish and optional kelp. The base recipe follows Korean Bapsang; shucked oysters are simmered longer for safe cooking following FDA advice.

30min3servingsEasy

Rice & noodles

Cold Kimchi Acorn-Jelly Muk-sabal (1 Serving)

Cold muk-sabal layers blanched acorn jelly with kimchi and chilled Korean noodle broth. Unlike warm mukbap, this version is tangy and cold; soy sauce and chili are reduced from the source for a milder home serving.

13min1servingsEasy

Mains

Korean Coarse-Salt Roasted Shrimp (2 Servings)

Korean shell-on shrimp roasted on a bed of coarse sea salt, with a separate spicy lemon-gochujang sauce. The roasting salt is not eaten.

22min2servingsEasy

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