From Korea, to your kitchen

A little Seoul. A lot of flavor.

Discover the joy of Korean home cooking. Simple recipes, familiar ingredients, in your language.

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Rice dishes

Rainbow bibimbap

A colorful rice bowl with vegetables, egg and a sweet-spicy gochujang sauce.

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Recipes

#TraditionalKoreanShow all moods

All recipes Rice dishes Noodles Soups & stews Korean BBQ Street food Snacks & sweets Side dishes 30 min or less

31 recipes

Noodles

Jjolmyeon — spicy chewy noodles

Chilled, springy wheat noodles with crunchy cabbage, cucumber and cooked soybean sprouts in a sweet-sour chili dressing. Rinse the cooked noodles thoroughly and drain well before mixing.

30 min2 servingsEasy

Side dishes

Soy jinmichae — sweet soy shredded squid

Soft-chewy ready-to-eat squid strands in a gentle sweet soy glaze. Briefly soften, coat lightly and turn off the heat before tossing to keep the squid from becoming hard.

15 min4 servingsEasy

Side dishes

Gochujang jinmichae — spicy shredded squid

A familiar Korean lunchbox side dish: tender dried squid strands in a glossy sweet-spicy red glaze. Mix the squid into the sauce off the heat so it stays easy to chew.

15 min4 servingsEasy

Side dishes

Guljeon — Korean oyster egg fritters

Small, tender oyster fritters with a light flour-and-egg coating. Briefly pre-boil the oysters so their centers are cooked before the delicate egg coating turns golden.

30 min3 servingsIntermediate

Side dishes

Gul muchim — spicy seasoned raw oysters

Traditional freshly seasoned raw oysters with crisp radish, garlic and red chili flakes. Mix only just before eating; the notes include an explicitly different fully cooked oyster version.

25 min3 servingsAdvanced

Noodles

Bibim guksu — sweet, tangy and spicy cold noodles

Cold thin wheat noodles tossed in a sweet-tangy gochujang sauce, with crisp cucumber and optional kimchi and egg. Rinse the noodles fully cold and drain well so the sauce stays flavorful.

25 min2 servingsEasy

Side dishes

Jukkumi bokkeum — spicy small octopus stir-fry

Small webfoot octopus tossed with vegetables in a bold chili sauce. Dry the seafood well and cook in a wide hot pan for a springy, tender result.

25 min2 servingsIntermediate

Side dishes

Ojingeo bokkeum — spicy Korean squid stir-fry

A quick squid stir-fry with sweet onion, carrot and a glossy chili-garlic sauce. The body and tentacles cook in just a few minutes after the vegetables.

25 min2 servingsIntermediate

Korean BBQ

Gochujang samgyeopsal — spicy Korean pork belly

Thin pork belly slices seared in their own fat, then coated with a sweet-spicy gochujang sauce. Adding the sauce near the end keeps it glossy instead of burnt.

30 min2 servingsIntermediate

Side dishes

Kimchi Jeon — Crisp Kimchi Pancakes

Thin, crisp-edged savory pancakes made with sour kimchi and a simple flour batter. No eggs are needed, and two small pancakes are easier to flip than one oversized one.

25 min2 servingsIntermediate

Side dishes

All-purpose Ssamjang — Korean BBQ Dipping Paste

A savory soybean-and-chili dipping paste you can mix in one bowl, without a stove. Use a little with lettuce wraps, cooked meat, rice or crisp vegetable sticks.

10 min4 servingsEasy

Side dishes

Stir-fried Gochujang — Beef Chili Paste

Gochujang gently cooked with minced beef, onion and garlic makes a rich rice-mixing condiment. This small batch is easy to portion, with clear instructions for a mushroom alternative.

20 min6 servingsEasy

Side dishes

Seasoned spinach (Sigeumchi namul)

Tender blanched spinach with a light sesame-garlic dressing. Drain it well before seasoning so the small side dish stays flavorful rather than watery.

15 min4 servingsEasy

Side dishes

Seasoned soybean sprouts (Kongnamul muchim)

Fully cooked soybean sprouts with sesame, garlic and scallion. This version has no chili, and the large yellow bean heads distinguish soybean sprouts from mung bean sprouts.

20 min4 servingsEasy

Side dishes

Soy-braised potatoes (Gamja jorim)

Everyday potato cubes in a light sweet-soy glaze. Use even pieces and stop when they are tender, so the finished side dish keeps its shape.

30 min4 servingsEasy

Side dishes

Braised tofu (Dubu jorim)

Pan-golden firm tofu simmered briefly in soy-garlic sauce. Chili is optional; the tofu slices remain intact and the sauce is spooned over them gently.

25 min4 servingsEasy

Side dishes

Stir-fried fishcake (Eomuk bokkeum)

Thin cooked fishcake strips with onion and carrot in a mild soy glaze. Use fishcake that is already fully cooked, and check its package heating instructions.

15 min4 servingsEasy

Side dishes

Sweet glazed anchovies (Myeolchi bokkeum)

Tiny dried anchovies lightly coated in sweet syrup, without nuts. Toast first, glaze briefly and cool in a thin layer so they stay separate.

15 min6 servingsEasy

Side dishes

Rolled omelette (Gyeran mari)

A soft rolled omelette with tiny carrot and scallion pieces. Three thin layers are rolled together in an ordinary frying pan; no special rectangular pan is needed.

20 min4 servingsIntermediate

Side dishes

Stir-fried zucchini (Aehobak bokkeum)

Tender zucchini half-moons with onion and a little sesame aroma. A splash of water finishes the vegetables gently without needing salted shrimp paste.

15 min4 servingsEasy

Side dishes

Korean steamed eggs

Soft, mild steamed egg custard made in an ordinary heatproof bowl and a covered pot. No special Korean stone pot or microwave is needed.

25 min2 servingsEasy

Side dishes

Korean pan-grilled mackerel

Crisp-skinned mackerel cooked in a frying pan with a little oil. A light flour dusting is optional; start skin-side down and turn only once.

25 min2 servingsIntermediate

Soups & stews

Soft tofu and kimchi stew (Sundubu-jjigae)

Silky tofu, kimchi and mushrooms in a warming red broth. Adjust the chili and finish the optional egg fully cooked.

25 min2 servingsEasy

Side dishes

Crisp seafood and spring-onion pancakes

Two thin savory pancakes with spring onion, shrimp and squid. Dry seafood and moderate heat help the center cook while the edges become crisp.

30 min2 servingsIntermediate

Noodles

Perilla oil buckwheat noodles

A mild, nutty Korean noodle bowl with toasted perilla oil, seaweed and crushed sesame. Learn to rinse and drain buckwheat noodles so the simple sauce stays flavorful.

15 min2 servingsEasy