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Korean food made easy

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Korean recipes

Total 1226 recipes

Treats

Korean Dried-Persimmon Cinnamon-Ginger Punch (Sujeonggwa)

A traditional chilled Korean punch made by simmering ginger and cinnamon for 45 minutes, then steeping dried persimmons in the cooled sweetened infusion for 12 hours in the refrigerator. Makes four small servings; allow 12 hours chilling in addition to cooking.

65min4servingsEasy

Soups & stews

Mild Korean Soybean Sprout Soup with Kelp (Kongnamulguk)

A mild, anchovy-free two-serving Korean soup using 340 g soybean sprouts with kombu, onion and garlic, finished with toasted sesame oil and sesame seeds. Based on Maangchi's distinct non-spicy version.

50min2servingsEasy

Soups & stews

Korean Anchovy-Potato Hand-Torn Sujebi Soup

Three portions of thin hand-torn dough pieces in savory anchovy-kelp broth with potato and zucchini.

95min3servingsModerate

Street food

Korean Bubbly Mozzarella Corn Cheese

Four small portions of Korean skillet corn with mayonnaise and golden bubbly melted mozzarella.

25min4servingsModerate

Street food

Korean Mung Bean Kimchi and Pork Bindaetteok

Six crisp savory Korean mung bean pancakes made with soaked peeled mung beans, glutinous rice, kimchi, sprouts and pork; allow eight hours refrigerated soaking separately.

80min6servingsModerate

Mains

Double-Fried Boneless Chicken Dakgangjeong with Rice Syrup

Four portions of boneless chicken marinated in milk for 30 minutes, coated in potato starch, fried twice and tossed in rice syrup-soy glaze. Verify chicken reaches 74°C.

70min4servingsModerate

Rice & noodles

Korean Anchovy-Kelp Broth Noodles with Spicy Kimchi (Guksu)

Two bowls of hot thin wheat noodles in anchovy-kelp-radish broth with spicy kimchi topping, sesame and seaweed. Adapted from Maangchi by halving the stock batch and omitting optional egg garnish.

80min2servingsModerate

Soups & stews

Korean Hand-Torn Sujebi Soup with Potato and Zucchini

Four portions of hand-torn wheat dough simmered in anchovy-kelp broth with potato and zucchini, after the dough rests for 30 minutes.

95min4servingsModerate

Street food

Korean Cabbage-and-Egg Street Toast (Gilgeori-toast)

A single-portion Korean street sandwich with a cabbage-and-egg patty between two butter-toasted bread slices, based on Maangchi's recipe with an added egg-temperature check.

24min1servingsEasy

Street food

Classic Korean Beef, Spinach, Egg and Pickled Radish Gimbap

Five classic Korean rice rolls, divided among three diners, with four cups cooked rice, seaweed and fully cooked beef, egg, carrot, spinach and pickled radish. Based on Maangchi, with additional explicit cooking and cold-handling checks.

85min3servingsModerate

Side dishes

Spicy Fresh Napa Cabbage Geotjeori with Fermented Anchovy

Six small side servings of napa cabbage salted for 30 minutes and tossed in fermented anchovy and gochugaru paste. This is fresh geotjeori, not shelf-stable fermented kimchi.

52min6servingsModerate

Side dishes

Crisp Spicy Salted Korean Radish Salad (Musaeng-chae)

Four small side portions of raw Korean radish matchsticks salted for five minutes, squeezed, then dressed with gochugaru, vinegar and sesame. Adapted from Maangchi's no-cook musaeng-chae.

19min4servingsEasy

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