Soups & stewsSoups & stews
Beef seaweed soup (miyeok-guk)
A gentle everyday Korean soup with tender beef and soft seaweed. The recipe includes soaking time and explains exactly which dried seaweed to buy.
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Rainbow bibimbap
A colorful rice bowl with vegetables, egg and a sweet-spicy gochujang sauce.
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Dried pollock and radish soup (bugeo-guk)
A mild soup made with dried pollock, radish, tofu and soft egg ribbons. Briefly wetting the fish and checking for bones make it easier for a first-time cook.
Soups & stewsSoups & stews
Korean rice cake soup (tteokguk)
The comforting sliced rice cake soup enjoyed for Korean New Year, made here with a quick beef broth, egg ribbons and a little seaweed garnish.
Soups & stewsSoups & stews
Home-style pork rice soup (dwaeji-gukbap)
A practical pork-and-rice soup using pork shoulder and optional ready-made unsalted bone broth. It gives a hearty bowl at home without claiming to reproduce an all-day restaurant broth.
Soups & stewsSoups & stews
Chicken rice soup (dak-gukbap)
Tender shredded chicken and cooked rice in a gentle homemade broth. Bone-in thighs make this everyday version more practical than preparing a whole bird.
Soups & stewsSoups & stews
Soybean sprout rice soup (kongnamul-gukbap)
A warming rice soup with soybean sprouts, a little kimchi and a fully cooked egg. Exact alternatives are included for stock, sprouts and kimchi.
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.
Side dishesSide dishes
Ganjang gejang — soy-marinated raw crab
Traditional raw crab in a cooled aromatic soy marinade, with 12 hours of refrigerated marinating included in the time. Raw seafood carries a foodborne-illness risk; a fully cooked variation is explained in the notes.
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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.
NoodlesNoodles
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.
Side dishesSide 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.
Side dishesSide 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.
Side dishesSide dishes
Saeujang — soy-marinated raw shrimp
Traditional raw shrimp in a cold aromatic soy marinade, including 12 hours in the refrigerator. The shrimp remains raw; handling advice and a fully cooked alternative are included.
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
Chadol doenjang jjigae — beef brisket soybean paste stew
Paper-thin fatty beef brisket, tofu and tender vegetables in a savory Korean soybean paste broth. Sear the beef in its own fat, dissolve the paste fully and add tofu near the end so it keeps its shape.
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.
NoodlesNoodles
Janchi guksu — warm Korean noodle soup
Thin noodles in a clear anchovy-kelp broth, topped with soft zucchini, carrot and egg ribbons. This gentle, non-spicy soup is easy to make with an ordinary pot and frying pan.
NoodlesNoodles
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.
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
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.
Soups & stewsSoups & 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.
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.
Soups & stewsSoups & 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.
Snacks & sweetsSnacks & sweets
Goguma Mattang — Candied Sweet Potatoes
Golden sweet potato chunks in a thin, crisp caramel coating. Roasting cooks the potatoes with little oil; a quick pan glaze gives the familiar Korean snack its shine.
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
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.
Side dishesSide 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.
Side dishesSide 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.
Side dishesSide 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.
Side dishesSide 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.
Side dishesSide 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.
Side dishesSide 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.
Side dishesSide 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.
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
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.
Side dishesSide dishes
Beef jangjorim
Tender beef pulled into strands in a garlic soy broth, with optional boiled eggs. Serve small portions beside rice; this is a savory side dish, not a soup.
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.
Soups & stewsSoups & 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.
Soups & stewsSoups & 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.
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.
Soups & stewsSoups & stews
Ginseng chicken soup (samgyetang)
A small chicken gently simmered with rice, garlic and ginseng. A mild shared pot with clear broth; the waiting time includes soaking rice.
Soups & stewsSoups & 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.
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.
NoodlesNoodles
Korean cold noodles in chilled broth (mul-naengmyeon)
Cold, springy noodles in icy ready-to-use broth, with cucumber, pear and hard-boiled egg. A quick home version with clear packet instructions.
Street foodStreet food
Brown-sugar stuffed Korean pancakes (Hotteok)
Six small yeast pancakes with melted brown-sugar filling. Rise the dough, seal the filling well and cook gently so the inside is not raw.
NoodlesNoodles
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.
Rice dishesRice dishes
Vegetable and egg kimbap
Roll two colorful Korean seaweed rice rolls with carrot, cucumber, spinach, egg and yellow pickled radish. Clear filling portions and rolling guidance make this a friendly first kimbap.
Side dishesSide dishes
Easy napa cabbage kimchi
Make a small batch of chopped cabbage kimchi, with clear salting, seasoning and refrigerated fermentation instructions.
Side dishesSide dishes
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.
Rice dishesRice dishes
Garlic-scape gochujang bibimbap
A simple seasonal rice bowl: tender-crisp garlic scapes, sweet-spicy sauce and a cooked egg.
Rice dishesRice dishes
Rainbow bibimbap
A colorful rice bowl with vegetables, egg and a sweet-spicy gochujang sauce.
Korean BBQKorean BBQ
Weeknight beef bulgogi
Tender beef in a savory-sweet soy marinade, cooked in a hot skillet.
Street foodStreet food
Sweet & spicy tteokbokki
Chewy rice cakes in a glossy red sauce. A Korean street-food favorite.
NoodlesNoodles
Vegetable japchae
Springy sweet-potato noodles tossed with vegetables and sesame-soy dressing.
Rice dishes
Soups & stewsTHE EVERYDAY FAVORITE
Meet your new comfort bowl.
Colorful vegetables, warm rice, and a little gochujang magic. Make bibimbap your own.
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