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Korean recipes

Total 1222 recipes

Side dishes

Korean Ham, Crab Stick and Pickled Radish Sanjeok (15 Skewers, 5 Servings)

A modern home-style Korean holiday sanjeok using pickled radish, kimbap ham, imitation crab, carrot and scallion on small skewers, dipped in egg batter and pan-fried. Different from meat patties or rice-cake skewers.

40min5servingsModerate

Street food

Korean Panko-Coated Sausage Corn Dogs (4 Pieces)

Korean street-food corn dogs with fully cooked hot-dog sausages coated in yeasted wheat and sweet rice flour batter, rolled in panko and deep-fried. Different from rice-cake skewers or twisted doughnuts.

40min4servingsModerate

Rice & noodles

Tongyeong-Style Chungmu Gimbap with Squid and Pickled Radish (2)

Small plain rice-and-seaweed rolls served beside cooked spicy squid, fish cakes and quick-pickled radish, a Tongyeong specialty.

60min2servingsEasy

Street food

Korean Gochujang Chicken Skewers (Dak-kkochi), Five Skewers

Marinated chicken thighs are threaded onto skewers, pan-grilled and glazed with spicy gochujang, a Korean street-food classic distinct from sausage-rice-cake skewers.

61min5servingsModerate

Street food

Bungeoppang: Korean Fish-Shaped Bread with Red Bean Filling (6)

A classic Korean street snack: lightly crisp fish-shaped wheat-flour bread enclosing sweet red bean filling. This uses a special fish mold, not the rice-flour dough or method of bukkumi.

30min6servingsEasy

Soups & stews

Korean Spicy Squid and Radish Soup (Ojingeo-guk), 2 Servings

A Korean home-style spicy squid soup simmered with radish, scallions, gochugaru, soy sauce and fish sauce. A broth dish, not stir-fried squid or mixed-seafood noodles.

55min2servingsModerate

Mains

Korean Tteokgalbi Minced Beef Patties with Soy-Honey Glaze (4 Servings)

A Korean main dish of finely chopped beef short-rib meat or sirloin bound with sweet rice flour, broiled in small patties and brushed with soy-honey glaze.

40min4servingsModerate

Treats

Traditional Korean Yakgwa Honey-Ginger Syrup Cookies (About 20)

Yakgwa is a traditional Korean sweet made by slowly frying wheat and sweet-rice dough at low temperature, then soaking it in a ginger, honey and rice-syrup glaze. Allow 24–48 hours of soaking plus 3–4 hours draining beyond active preparation and cooking time.

110min20servingsModerate

Treats

Easy Microwave Korean Injeolmi with Roasted Soybean Flour (4 Servings)

An easy microwave adaptation of traditional injeolmi, making sticky rice cakes from glutinous rice flour and coating them in roasted soybean powder.

15min4servingsEasy

Side dishes

Korean Baechu Jeon: Crispy Whole Napa Cabbage Leaf Pancakes (4 Servings)

Baechu jeon is a Korean napa-cabbage pancake made by coating tender whole leaves in a thin batter and pan-frying until crisp, served with soy-vinegar dip. The creator recalls it as a southern Korean regional family dish.

25min4servingsEasy

Soups & stews

Korean Spicy Beef, Scallion and Cooked Gosari Soup (Yukgaejang), 4 Servings

Yukgaejang is a classic Korean spicy beef soup with shredded brisket, generous scallions, bean sprouts, shiitake and fully pre-cooked gosari (bracken fern). This is distinct from the site's chicken-based dakgaejang.

120min4servingsModerate

Soups & stews

Easy Dakgaejang: Korean Spicy Chicken and Scallion Soup (2 Servings)

A simplified Korean spicy chicken soup with shredded breast meat, plenty of scallions, sesame oil and chili flakes. This is an easy version without the fernbrake and sprouts used in more elaborate versions.

30min2servingsEasy

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