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Korean recipes

Total 1222 recipes

Treats

Korean Gyeongdan Rice Balls with Black Sesame and Soybean Powder (20)

A Korean dessert made by boiling small balls of glutinous-rice dough and rolling them in black sesame or roasted soybean powder. This easy adaptation uses two of the original four coatings.

55min5servingsModerate

Soups & stews

Korean Clear Beef Short-Rib Soup (Galbitang), 4 Servings

A traditional Korean clear beef-short-rib soup gently simmered with radish, onion and garlic after blanching. Unlike braised galbijjim, this dish is served as broth and tender ribs.

130min4servingsModerate

Side dishes

Korean Dried Chwinamul Garlic-Soy Stir-Fry (4 Side-Dish Servings)

A classic Korean Daeboreum side dish using 57 g dried aster scaber greens rehydrated until tender and sautéed with soup soy sauce and garlic. Different from doraji root or fresh spinach namul.

55min4servingsModerate

Mains

Korean Egg-Free Sweet Rice Flour Beef Yukjeon, Four Servings

A Korean festive dish: thin beef slices marinated lightly and twice dredged in glutinous rice flour, then pan-fried without egg, unlike bulgogi or tteokgalbi.

45min4servingsModerate

Mains

Korean Mixed-Mushroom Vegetable Hot Pot (Beoseot Jeongol), 2 Servings

A clear Korean vegetable-broth hot pot with shiitake, oyster and king oyster mushrooms, napa cabbage and leafy greens. Distinct from mushroom rice dishes.

30min2servingsEasy

Rice & noodles

Korean Soybean Sprout Rice Soup (Kongnamul Gukbap), 4 Servings

Warm Korean rice soup with soybean sprouts. The original Korean Food Promotion Institute recipe is adapted to serve with fully cooked eggs.

35min4servingsEasy

Rice & noodles

Korean Four-Mushroom Perilla-Oil Pot Rice, 2 Servings

Korean mushroom rice cooked in a heavy pot with shiitake, oyster, king oyster and enoki mushrooms and a light soy-perilla dressing. The enoki is fully cooked, a food-safety change from the source's late garnish.

100min2servingsModerate

Treats

Korean No-Bake Sesame and Honey Dasik Tea Cookies (20 Pieces)

A traditional Korean tea sweet pressed from ground roasted sesame with honey-rice syrup, without baking or deep frying. The original syrup batch makes much more than is used in the cookies.

35min20servingsModerate

Rice & noodles

Korean Purple Multigrain Japgokbap with Barley and Black Rice (4 Servings)

Everyday Korean multigrain rice blending short-grain white rice, brown sweet rice, barley and black sweet rice in a heavy pot. Unlike radish or sweet-potato rice, the focus is on grains; barley contains gluten.

35min4servingsEasy

Soups & stews

Korean Cheonggukjang Stew with Kimchi and Tofu (4 Servings)

A hearty Korean stew of 185 g short-fermented soybean paste with kimchi, zucchini and tofu. Cheonggukjang has a different ingredient and aroma from ordinary doenjang stew. Four portions are an editorial serving estimate.

45min4servingsEasy

Side dishes

Korean Spicy Seasoned Dried Radish (Mumallaengi Muchim), 6 Sides

Korean dried-radish banchan with chili and fish sauce; a brief soak preserves its pleasantly chewy texture.

20min6servingsEasy

Treats

Korean Ginger Ribbon Cookies with Cinnamon Syrup (Maejakgwa), 8 Servings

A traditional Korean twisted ribbon cookie made from a thin ginger dough, fried then coated in cinnamon syrup and chopped pine nuts. Unlike yakgwa and yeast donuts, it uses a thin folded ribbon. Eight portions is an editorial estimate.

95min8servingsModerate

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