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Korean food made easy

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Korean home cooking first, with dishes from around the world.

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Korean recipes

Total 1226 recipes

Soups & stews

Korean Ginseng Chicken Samgyetang with Rice (2 Servings)

A classic Korean soup of small whole chickens stuffed with rice, ginseng, jujubes and garlic. Presented as traditional food, not a medical treatment.

150min2servingsModerate

Rice & noodles

Mul Naengmyeon with Pear, Cucumber and Quick Packaged Broth (2 Servings)

Cold Korean noodles in chilled packaged broth enhanced with pear juice and cucumber pickle liquid. Allow an extra 4–5 hours to chill the broth.

42min2servingsModerate

Soups & stews

Korean Fermented-Kimchi and Pork Stew (3 Servings)

A comforting Korean stew of well-fermented napa kimchi, pork and savory anchovy-kelp stock. This presents Maangchi's original two-to-three portion recipe as three servings.

75min3servingsModerate

Side dishes

Crispy Fermented-Kimchi Pancake (2 Snack Servings)

An easy, crisp pancake made with sour fermented napa cabbage kimchi, scallions and wheat-flour batter, pan-fried as one large pancake shared between two.

20min2servingsEasy

Mains

Korean Braised Chicken, Vegetables and Glass Noodles for Four

Sweet-savory braised Korean chicken with potatoes, carrots, mushrooms and glass noodles, based on Maangchi's October 24, 2026 revision. The 40-minute noodle soak is included in preparation time.

75min4servingsModerate

Street food

Korean Pork, Tofu and Chive Steamed Mandu (About 80)

Classic mild Korean dumplings with cooked ground pork, squeezed tofu, chives, sprouts and glass noodles; a freezer-friendly large batch of around 80 pieces.

165min10servingsModerate

Rice & noodles

Korean Kimchi and Cucumber Bibim-guksu (1 Serving)

A fast Korean bowl of cold-rinsed wheat noodles tossed with fermented kimchi, gochujang and toasted sesame oil, topped with cucumber and a fully hard-boiled egg.

25min1servingsEasy

Side dishes

Fresh Spicy Cucumber Kimchi Stuffed with Garlic Chives

Four side portions of fresh stuffed cucumber kimchi made with about 900 g small cucumbers and chive-carrot-onion gochugaru filling. Adapted from Maangchi for immediate serving and prompt refrigeration rather than prolonged room-temperature fermentation.

36min4servingsModerate

Side dishes

Korean Zucchini and Shrimp Sauté with Saeujeot

A Korean vegetable side dish of lightly salted zucchini stir-fried with shrimp and salted fermented shrimp.

30min4servingsEasy

Mains

Korean Spicy Squid Stir-Fry with Green Onions

Four side portions of 450 g cleaned squid stir-fried with green onions, onion and carrot in gochugaru-soy sauce. Adapted from Maangchi by rounding the source's 1 lb squid to 450 g and adding a seafood doneness check.

35min4servingsEasy

Street food

Double-Fried Sweet-Spicy Gochujang Tofu Gangjeong

Firm tofu coated in potato starch, fried twice and glazed with ketchup, rice syrup and gochujang; serve as a snack or side dish.

45min4servingsEasy

Side dishes

Fully Cooked Eggs in Anchovy-Soy Broth (Gyeran-jangjorim)

Seven fully hard-cooked eggs served in an anchovy-onion-garlic soy broth. This adaptation of Maangchi's eggs-in-soy-broth recipe hard-cooks the eggs and uses a conservative shorter refrigeration window.

40min7servingsEasy

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