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Korean recipes

Total 1223 recipes

Street food

Korean Crispy Gimmari Seaweed-Glass-Noodle Rolls (About 18 Pieces)

A Korean street-food snack: cooked sweet potato noodles, carrot and chives wrapped in gim, coated in potato-starch-and-egg-white batter and fried. Unlike gimbap, these are crisp fried noodle rolls.

85min3servingsModerate

Side dishes

Korean Sauteed Dried Bellflower Root (Doraji Namul), 6 Servings

A classic Korean banchan of dried bellflower root soaked until tender, lightly cooked with garlic and finished with sesame. Often used as one of the holiday tricolor namul.

190min6servingsEasy

Mains

Korean Egg-Coated White Fish Jeon (Saengseon Jeon), 4 Servings

Traditional Korean pan-fried white fish fillets lightly coated in wheat flour and beaten egg, served with a soy-lemon dip. Unlike plain grilled mackerel or zucchini jeon.

30min4servingsEasy

Soups & stews

Gangwon-Style Korean Grated Potato Ongsimi Soup (3 Servings)

A regional soup from Korea's mountainous Gangwon province. Grate raw potatoes, reclaim their settled starch and roll small dumplings; cook them in clear dried-anchovy and kelp broth. Unlike sujebi, these dumplings use potato instead of a wheat-flour dough.

70min3servingsModerate

Rice & noodles

Korean Radish Rice (Mu-bap) with Soy-Sesame Sauce, 2 Servings

A Korean home rice bowl cooked with matchstick-cut radish and served with a scallion, garlic and soy-sesame sauce. It differs from existing soybean-sprout rice and sweet-potato rice.

55min2servingsEasy

Side dishes

Korean Sweet-Spicy Dried Squid Stir-Fry with Gochujang and Mayo (6 Servings)

A Korean banchan of dried shredded squid briefly tossed in a sweet-spicy gochujang sauce with mayonnaise. Its dried-squid texture and short cooking method differ from fresh squid stir-fry.

10min6servingsEasy

Mains

Korean Soy-Garlic Skillet Chicken Bulgogi (4 Servings)

Boneless chicken thighs marinated in soy sauce, garlic, brown sugar, mirin and sesame oil, then pan-seared. It differs from gochujang dakgalbi and fried dakgangjeong.

45min4servingsEasy

Soups & stews

Korean Gochujang Stew with Zucchini, Potatoes and Pork (2 Servings)

A Korean home-style stew simmering zucchini and potatoes in a gochujang-forward broth with a little doenjang and thinly sliced pork. Its dominant seasoning differs from kimchi or soybean-paste stew.

30min2servingsEasy

Side dishes

Korean Egg-Coated Zucchini Rounds (Hobak Jeon), 2 Servings

A familiar Korean banchan made by flour-dusting individual zucchini rounds, dipping in beaten egg and pan-frying separately, unlike a mixed-batter vegetable pancake.

15min2servingsEasy

Rice & noodles

Korean Spicy Bibim Naengmyeon with Pear and Beef (2 Servings)

Korean chilled buckwheat-style naengmyeon dressed in a spicy pear-gochujang sauce with cooked brisket, pickled radish, cucumber and fully boiled egg. It differs from broth-based mul-naengmyeon and wheat-somen bibim-guksu.

120min2servingsModerate

Rice & noodles

Korean Perilla Oil Buckwheat Makguksu with Kimchi, 2 Servings (No Raw Egg)

A cold Korean buckwheat noodle bowl with perilla oil, soy-citrus-honey dressing, rinsed aged kimchi, seaweed and crushed sesame. This adaptation omits the original optional raw egg yolk for food-safety simplicity.

10min2servingsEasy

Side dishes

Korean Beef and Vegetable Stuffed Perilla Leaf Jeon (12 Pieces, 4 Servings)

A traditional Korean pan-fried jeon: perilla leaves stuffed with seasoned minced beef and vegetables, then flour-dusted and egg-coated. Different from steamed perilla leaves or scallion pancakes.

35min4servingsModerate

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