Soups & stewsSoups & stews
Kkotgetang — spicy Korean crab stew
Sweet swimming crab, radish and zucchini in a warming red broth. Start the radish before adding the crab, and check that the crab meat is fully cooked before serving.
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Discover the joy of Korean home cooking. Simple recipes, familiar ingredients, in your language.
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Rainbow bibimbap
A colorful rice bowl with vegetables, egg and a sweet-spicy gochujang sauce.
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Soups & stews
Snacks & sweetsSnacks & sweets
Tangsuyuk — crispy sweet and sour pork
Crisp starch-coated pork strips with a clear sweet-sour vegetable sauce. A simple fresh batter avoids a long starch-soaking step; fry in small batches and serve the sauce separately for the best crunch.
Side dishesSide 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.
Side dishesSide 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.
Soups & stewsSoups & stews
Dwaeji galbijjim — Korean soy-braised pork ribs
Tender bone-in pork ribs, potatoes and carrots in a gently reduced sweet soy sauce. Make this mild braise in an ordinary pot with a lid, without an oven or pressure cooker.
Korean BBQKorean BBQ
Ori jumulleok — spicy Korean duck stir-fry
Thin raw duck slices massaged with a sweet-spicy gochujang sauce and cooked with onion and garlic chives. This uses fresh duck, not ready-smoked duck, and needs no added cooking oil.
Soups & stewsSoups & stews
Andong jjimdak — soy-braised chicken with glass noodles
A home-style Andong-inspired braise with chicken, potatoes and chewy glass noodles in a savory-sweet soy sauce. Add the noodles near the end so they absorb sauce without becoming mushy.
Korean BBQKorean BBQ
Gochujang chicken skewers — spicy Korean dak-kkochi
Juicy chicken thigh skewers with a glossy sweet-spicy gochujang coating. Cook the chicken first, then brush on the sauce so the sugar does not burn.
Side dishesSide 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.
Side dishesSide 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.
Korean BBQKorean BBQ
Dakgalbi — spicy chicken and vegetable skillet
A hearty pan of spicy chicken thigh, cabbage, sweet potato and chewy rice cakes. Thin sweet potato slices and a brief covered cook make this easy on an ordinary stove.
Korean BBQKorean BBQ
Yangnyeom dwaeji galbi — sweet soy-marinated pork ribs
Tender bone-in pork ribs with a sweet garlic, ginger and pear marinade. Bake covered first, then glaze and brown: no charcoal grill is needed.
Korean BBQKorean 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.
Soups & stewsSoups & stews
Eomuk tang — comforting Korean fish cake soup
Soft Korean fish cakes and radish in a clear anchovy-kelp broth. Make it in one ordinary pot; skewers are optional and there is no chili in the basic soup.
Korean BBQKorean BBQ
Dak Kkochi — Juicy Soy-glazed Chicken Skewers
Tender chicken thigh and spring onion with a gentle sweet soy glaze. Cook the chicken first, then brush on the sauce so the sugar browns without burning.
Side dishesSide 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.
Korean BBQKorean BBQ
Tteokgalbi — Juicy Korean Beef Patties
Small beef patties seasoned with soy sauce, garlic and a little sweetness. Make an affordable home version with ground beef, and learn how to keep the patties juicy and evenly cooked.
Street foodStreet food
Gochu Twigim — Crisp Stuffed Pepper Fritters
Mild green peppers filled with seasoned pork and tofu, then covered in a light crisp batter. This beginner-friendly version uses open pepper halves so the filling cooks evenly.
Korean BBQKorean BBQ
Pork Suyuk — Tender Korean Boiled Pork
Juicy pork gently simmered with soybean paste, garlic and onion. Learn how to avoid a hard boil, check tenderness, rest in the broth, and slice just before serving.
Street foodStreet food
Tteok Kkochi — Sweet and Spicy Rice Cake Skewers
Soft rice cakes with a lightly crisp outside and a familiar sweet ketchup-gochujang glaze. Make the classic street snack in a frying pan, with no deep-frying.
Street foodStreet food
Soy Sauce Rice Cake Skewers — Mild Tteok Kkochi
A non-spicy rice cake snack with a thin sweet soy glaze. Learn how to soften and dry the rice cakes, brown them gently, and coat them without burning the sugar.
Street foodStreet food
Sotteok Sotteok — Sausage and Rice Cake Skewers
Alternating juicy mini sausages and chewy rice cakes with a light sweet-spicy glaze. A frying pan makes this Korean street snack easy to cook at home.
Soups & stewsSoups & stews
Galbijjim — Soy-braised Beef Short Ribs
Tender beef ribs in a gently sweet soy sauce, with soft radish and carrot. A covered pot and a little patience turn an unfamiliar Korean dish into a comforting family meal.
Korean BBQKorean BBQ
Jeyuk Bokkeum — Spicy Pork Stir-fry
Thin slices of pork and onion in a sweet, spicy gochujang sauce. Learn how to coat the meat, keep the pan from becoming watery, and finish without burning the sauce.
Side dishesSide 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.
Side dishesSide 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.
Soups & stewsSoups & stews
Spicy Korean chicken stew
Bone-in chicken, potatoes and vegetables simmered in a rich red gochujang sauce. Follow the vegetable timings so the chicken cooks through without turning the potatoes to mash.
Side dishesSide 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.
Side dishesSide 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.
Snacks & sweetsSnacks & sweets
Homemade pan-steamed mandu dumplings
Make twenty dumplings with pork, tofu and cabbage using bought wrappers. Crisp the bottoms, then steam the filling in the same pan.
Street foodStreet food
Sweet-spicy Korean fried chicken
Boneless chicken bites with a crisp coating and glossy gochujang glaze. Double frying and a thermometer keep the process clear.
Korean BBQKorean BBQ
Weeknight beef bulgogi
Tender beef in a savory-sweet soy marinade, cooked in a hot skillet.
THE EVERYDAY FAVORITE
Meet your new comfort bowl.
Colorful vegetables, warm rice, and a little gochujang magic. Make bibimbap your own.
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