Korean Recipes

1880 Korean recipes. Page 22 of 79. Compare ingredients and cooking times. Korean Stir-Fried Bok Choy with Oyster Sauce.

Stir-fry Easy

Korean Stir-Fried Bok Choy with Oyster Sauce

Halved lengthwise and laid cut side down in a very hot pan, the bok choy cooks stalk first and only then gets flipped so the leaf edges char a little. The oyster sauce, loosened with soy sauce and a splash of water, is just enough for a thin, glossy coat on the stalks. Properly cooked, the leaves have wilted but a stalk still pushes back with some crunch when bent.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 5min 2 servings

Street food Medium

Korean Galbi Tteokbokki (Soy-Braised Pork Rib Rice Cake Stir-Fry)

Soy sauce and sugar replace the usual red gochujang, so the rice cakes taste like Korean soy-marinated galbi rather than spicy street tteokbokki. The marinated boneless pork rib is seared hard first, then water lifts the browned glaze off the pan and carries the meat flavor into the sauce.

Prep 20min Cook 30min 2 servings

Desserts Medium

Three-Color Sweet Rice Balls

One glutinous rice dough split three ways gives white, mugwort-green, and prickly-pear-pink balls, so the plate carries a grassy note and a faint fruity tang side by side. The balls need one more minute in the pot after they float; lifted out right away, they keep a dense, hard core.

Prep 25min Cook 15min 4 servings

Drinks Easy

Korean Ginger Honey Latte

Sliced ginger simmers in water for ten minutes and is strained out before the milk goes in. Because the ginger never sits in the milk, there are no fibers to catch on the tongue, and its heat comes through as warmth rather than a sting. Honey is added off the heat, with a dusting of cinnamon on top.

⚡ 20-Minute Recipes

Prep 8min Cook 12min 2 servings

Grilled Medium

Korean Aralia Shoot Pork Belly Skewers

In spring, when dureup is in season, the blanched aralia shoots are rolled up in thin pork belly, threaded onto skewers, brushed with gochujang paste and grilled. The shoots get only 20 seconds in boiling water to keep their crunch and bitter, green aroma.

Prep 22min Cook 12min 2 servings

Soups Hard

Korean Freshwater Crab Spicy Soup

Chamge is a freshwater crab, and the shells and the joints of the legs need a good scrub with a brush if the broth is to taste clean. Halved and simmered in a radish broth with a little doenjang (Korean soybean paste), the crabs give it a deep crab flavor, sharpened with chili flakes and cheongyang peppers.

🏠 Everyday

Prep 30min Cook 40min 4 servings

Pancakes Easy

Korean Pan-fried Zucchini Jeon

Korean zucchini sliced 0.5 cm thick and salted for five minutes gives up water and tastes sweeter for it. Fried yellow in its egg coat, it turns up on everyday dinner tables as well as on holiday ancestral-rite and guest spreads.

🎉 For Guests

Prep 10min Cook 12min 2 servings

Stews Medium

Korean Pork Rib Perilla Leaf Stew

The pork back ribs simmer on their own for 25 minutes, until the meat pulls easily off the bone, before the potatoes and seasoning go in. The perilla leaves are laid on top in large pieces at the very end; cooked too long, they turn astringent instead of fragrant.

Prep 25min Cook 50min 4 servings

Steamed Easy

Korean Soy Braised Chicken Chunks

There is no chili in this braise, just soy sauce, sugar and garlic, and the juices from the boneless thighs soak into the potato and carrot so nothing else needs seasoning. If the fat feels like too much, trim off some of the chicken skin before cooking.

Prep 15min Cook 30min 4 servings

Kimchi Medium

Cut Green Onion Kimchi (Daepa Kimchi)

Long 6 to 7 cm lengths of green onion get a coat of gochugaru (Korean chili flakes) and anchovy fish sauce, and every bite carries the onion's sharpness together with salty, fermented depth. Glutinous rice paste holds that seasoning on the smooth onion surface. Without it, the paste would slide to the bottom of the container as the kimchi ripens. It goes beside pork belly or boiled pork, or folded into a lettuce wrap, and it is a good way to use up a bundle of older green onions.

Prep 25min Cook 5min 4 servings

Noodles Easy

Korean Dongchimi Buckwheat Noodles

Dongchimi, a mild radish water kimchi, gives this Gangwon-style buckwheat noodle bowl its broth, chilled in the freezer until almost slushy so the clean, lactic tang comes through at its sharpest. There is almost no fat in the bowl, making it a natural follow-up to rich pork dishes like samgyeopsal or boiled suyuk.

Prep 20min Cook 10min 2 servings

Salads Medium

Grilled Mackerel Perilla Salad

Mackerel, grilled until the skin crackles, is broken into big flakes while still warm and piled onto cold romaine and perilla leaves. The dressing is soy sauce with yuja (Korean citron) marmalade and sesame oil, and its sweet-tart citrus sits well with the oily fish.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Baking Easy

Red Bean Baked Doughnuts

Baked in a doughnut pan rather than fried, these rings have a soft, cake-like crumb. Chilled sweet red bean paste sits in the middle of the batter and is covered completely, so it only shows once you bite in.

Prep 20min Cook 15min 4 servings

Side dishes Easy

Korean Pan-Fried Tofu with Seasoned Soy Sauce

The sauce never goes near the stove: soy sauce, chili flakes, chopped scallion, garlic, and sesame oil are stirred together and spooned straight over thick slices of tofu fresh from the pan. Only the scallion softens a little in the heat coming off the tofu. Every household mixes it differently, some easing off the chili flakes, others adding a fresh hot chili.

🏠 Everyday

Prep 10min Cook 12min 2 servings

Rice Easy

Korean Curry Fried Rice (Golden Spiced Chicken Fried Rice)

Curry powder turns the rice golden, lighter than a curry-over-rice plate but more aromatic than ordinary fried rice. Chicken breast, onion, carrot and green pepper are all chopped small.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Easy

Korean Stir-fried Mung Bean Jelly

Mung bean jelly (cheongpomuk) is nearly tasteless and breaks easily, and keeping the pieces whole takes most of the care in a stir-fry. A 30-second blanch firms the surface a little and washes off loose starch, which helps the soy sauce stick.

🏠 Everyday

Prep 15min Cook 8min 2 servings

Street food Medium

Potato Mozzarella Korean Corn Dog

Small cubes of raw potato are pressed onto the batter before frying, which leaves the surface knobbly. Those cubes have to cook through in the oil, so the heat stays at medium-low and the hotdog keeps rolling slowly. Inside, mozzarella sits beside the sausage and pulls into long strings when you break it open.

Prep 25min Cook 15min 4 servings

Desserts Hard

Korean Five-Color Songpyeon

Mugwort, gardenia and grape juice each tint a portion of the rice dough, so the half-moon cakes come out green, yellow and purple without artificial coloring. Kneading with boiling water rather than cold is what makes the dough cohesive and chewy; the amount and heat of that water decide whether the cakes end up tender or stiff.

Prep 60min Cook 30min 6 servings

Drinks Easy

Korean Sweet Potato Latte

Roasted sweet potato is much sweeter than boiled, which is why 220g of it goes into this latte. It is blended with half the milk first to get rid of the fibers, then warmed in a pot with the rest, and the bottom catches quickly unless the spatula keeps scraping.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Grilled Medium

Korean Grilled Pork Cheek

Cheek meat comes from a muscle that works constantly. Its grain is fine and dense and the collagen gives a springy chew. Fat and lean alternate across each slice, with richness shifting from bite to bite.

Prep 25min Cook 15min 4 servings

Soups Easy

Chamnamul Dubu-guk (Korean Pimpinella Tofu Soup)

Chamnamul (Korean pimpinella greens) brings a sharp, grassy fragrance that cuts through mild tofu and anchovy-kelp stock. The tofu gets four minutes on its own to absorb the broth, while the greens stay in only long enough to wilt. Draining the cubes briefly in a sieve makes them easier to slide in without breaking.

🏠 Everyday

Prep 10min Cook 12min 2 servings

Pancakes Medium

Flower Rice Pancakes (Glutinous Rice Cakes with Edible Flowers)

Small flat rounds of glutinous rice dough get edible petals pressed into them while the top is still slightly sticky, so the flowers set into the surface instead of sitting loose. The flower changes the character: azalea gives a faint floral note, chrysanthemum a quieter herbal one, rose a soft sweetness. The dough itself has no sugar, so honey on the side brings sweetness and pine nuts add a resinous richness to the last bite.

Prep 20min Cook 15min 2 servings

Stews Easy

Korean Soybean Paste Stew

With no meat or seafood, the broth depends almost entirely on the doenjang itself. Every brand is salted differently, so the paste goes in a little at a time, tasting as you go.

Prep 15min Cook 25min 4 servings

Steamed Hard

Korean Braised Beef Short Ribs with Kabocha

Short ribs braise in a soy broth sweetened with Korean pear juice, which softens the meat and leaves a faint fruit sweetness through to the end. The dish takes the galbi jjim served at Korean holidays and birthdays and adds kabocha, which softens only at the edges and thickens the sauce naturally.

Prep 35min Cook 70min 4 servings