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

#SpicyShow all moods

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

39 recipes

Soups & 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.

45 min3 servingsIntermediate

Side dishes

Yangnyeom gejang — spicy marinated raw crab

Raw crab coated in a glossy garlic-and-chili sauce and chilled for 2 hours. This is the traditional raw preparation, with clear handling advice and a separately described cooked alternative.

150 min3 servingsAdvanced

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

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

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

Korean 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.

40 min2 servingsIntermediate

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

Korean 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.

35 min2 servingsIntermediate

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

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.

40 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

Street 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.

40 min3 servingsAdvanced

Soups & stews

Yukgaejang — Spicy Beef and Vegetable Soup

A deep red Korean soup with tender shredded beef, soft spring onions, bean sprouts and mushrooms. Build the beef broth first, then gently cook the chili seasoning without burning it.

130 min4 servingsIntermediate

Soups & stews

Gochujang Jjigae — Pork, Potato and Tofu Stew

A hearty red-pepper-paste stew with tender pork, soft potato, zucchini and tofu. A simple one-pot method builds flavor without needing a separate stock.

40 min2 servingsEasy

Street 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.

20 min2 servingsEasy

Street 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.

25 min2 servingsEasy

Korean 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.

40 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

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

Soups & 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.

50 min4 servingsIntermediate

Soups & stews

Braised mackerel with radish

Mackerel and tender radish in a savory chili-soy broth. Soften the radish first, then cook the fish gently and baste rather than stir.

45 min2 servingsIntermediate

Soups & stews

Braised beltfish with radish

Delicate silver beltfish with juicy radish in a chili-soy sauce. This dish keeps the fish in large pieces; remove bones carefully before eating.

45 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

Soups & stews

Easy Korean army stew (Budae-jjigae)

A simple shared stew of cooked sausage, luncheon meat, kimchi and tofu, with optional noodles and cheese. No raw meat preparation is needed.

30 min2 servingsEasy

Noodles

How to cook delicious Korean ramyeon

One satisfying bowl of springy soup noodles with soft cooked egg ribbons and fresh spring onion. Learn measured water, steady heat and a simple cooking timeline so the broth stays flavourful and the noodles do not go mushy.

10 min1 servingsEasy

Street food

Mala rosé tteokbokki with bok choy

Chewy rice cakes and bok choy in a creamy chili sauce with adjustable Sichuan-style mala flavor. A Korean street-food fusion home version, with clear sauce measurements and gentle simmering.

30 min2 servingsEasy

Noodles

Original Buldak stir-fried noodles

Turn a 140 g Original Buldak bag into glossy stir-fried noodles. Learn when to add the sauce, how much cooking water to keep and how to adjust the heat.

10 min1 servingsEasy