Korean Recipes

1880 Korean recipes. Page 23 of 79. Compare ingredients and cooking times. Korean Wild Chive Pickle (Spring Chive Soy Brine), Korean Dongchimi Cold Naengmyeon.

Kimchi Easy

Korean Wild Chive Pickle (Spring Chive Soy Brine)

The soy and vinegar brine goes into the jar only after it has cooled completely, because wild chives lose their sharp, garlicky bite quickly when heated. After one day in the fridge the pickle is ready to eat, and by the third day the brine has reached the small bulbs and the flavor turns rounder and deeper. Slices of hot green chili and a scattering of sesame give it an edge, and it is at its best next to grilled meat in spring, when dallae is in season.

Prep 15min Cook 8min 2 servings

Noodles Medium

Korean Dongchimi Cold Naengmyeon

Naengmyeon noodles cook for well under a minute, get scrubbed in cold water, and are snipped a few times with scissors so the icy broth reaches every strand instead of a tangled knot. Draining them well after rinsing keeps the clear dongchimi broth from turning cloudy. The broth, seasoned with vinegar and sugar, is chilled until it is close to slushy, the point where the cool radish fragrance is most vivid. Boiled beef lays a lean, meaty base under the tang, pear and cucumber add sweet crunch, and half a boiled egg rounds out the bowl.

Prep 20min Cook 10min 2 servings

Salads Medium

Grilled Octopus & Water Parsley Salad

Octopus that has already been boiled goes into a very hot pan for 2 to 3 minutes without turning, picking up a charred edge while the inside stays pleasantly chewy. The vinegar dressing, with gochugaru and garlic, starts sour and finishes with gentle heat. Minari, Korean water parsley, brings a cool grassy scent and a green that stands out against strips of red pepper.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Baking Hard

Salted Doenjang Caramel Cookies

Caramel made from 40 g of melted sugar loosened with cream goes into a brown-sugar butter dough, along with a tablespoon of sieved doenjang, Korean fermented soybean paste. At roughly 1 to 2 percent of the dough, the doenjang stays behind the sweetness and leaves just a salty, fermented edge at the finish. Pressing the centers lightly right out of the oven makes them chewier.

Prep 25min Cook 14min 4 servings

Side dishes Easy

Korean Tofu with Spicy Soy Dressing

Cheongyang peppers, the hottest everyday chili in Korea, carry this raw soy dressing, and keeping or scraping out their seeds sets how sharp it gets. The tofu needs a hot pan and high heat until the underside turns deep brown; drop the heat and the tofu releases water and steams, losing the contrast between crust and soft center.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 6min 4 servings

Rice Medium

Grilled Beef Large Intestine Rice Bowl

Fatty beef large intestine is glazed in a sweet, spicy soy sauce and set over rice with onion that has soaked in cold water, a raw egg yolk and fresh wasabi. The wasabi stays on the side, unmixed, and goes on a little at a time with each bite.

Prep 15min Cook 15min 2 servings

Stir-fry Easy

Korean Stir-fried Aster Scaber with Garlic

Before the rehydrated chwinamul (aster scaber, a Korean mountain green) goes near the pan, it is dressed by hand with soup soy sauce, minced garlic and perilla oil, the way a namul side would be. Seasoned first and cooked second, every strand ends up evenly salted.

🏠 Everyday

Prep 15min Cook 10min 4 servings

Street food Easy

Korean Potato Fritters

Slice potatoes into thin rounds and a few always come out noticeably thicker. Those get gathered and fried as their own batch, so they are not still raw when the thin slices are done. The slices soak in salted cold water to rinse off starch first.

Prep 15min Cook 10min 2 servings

Desserts Medium

Half-moon Rice Cake (Sesame Honey Filled Steamed Rice Cake)

Finely ground toasted sesame mixed with honey and dark brown sugar goes inside, and as the half-moon cakes steam, the filling loosens into a moist, nutty-sweet paste. Pine needles lining the steamer leave a faint resinous scent on the surface. Songpyeon are shaped by families sitting together for Chuseok, and an old saying holds that whoever makes pretty ones will have a pretty daughter.

Prep 35min Cook 20min 4 servings

Drinks Easy

Korean Dried Persimmon Cinnamon Tea

The dried persimmons go in only for the last eight to ten minutes, and in that time they fall apart, thickening the tea slightly and giving it a jammy sweetness. Their sugar content varies a lot, and very sweet ones can take as little as 20g of dark brown sugar. The strained, reddish-brown tea is topped with a spoonful of walnuts. On holiday tables it sometimes sits beside sujeonggwa.

Prep 10min Cook 30min 2 servings

Grilled Medium

Korean Soy-Glazed Pork Back Ribs

Under foil in a 180°C oven, the ribs first cook through and soften, then come uncovered at higher heat so the soy and honey glaze turns glossy. Splitting it into two stages tenderizes the meat near the bone before the surface has a chance to burn.

Prep 25min Cook 35min 4 servings

Soups Easy

Korean Green Seaweed Tofu Soup

Cheonggak, a green seaweed that grows in many-forked branches, is sold packed in salt. A cold-water soak takes the salt out, and a short simmer keeps it crunchy even in hot broth. It cooks with tofu, seasoned with tuna extract and Korean soup soy sauce.

🏠 Everyday

Prep 10min Cook 12min 2 servings

Pancakes Medium

Korean Kimchi Cheese Gamja Jeon Cup (Kimchi Cheese Potato Cup)

Shredded potato and kimchi are pressed into a pan or cup-shaped mold to form a thick base and rim, and the hollow in the middle is filled with mozzarella and green onion and covered until the cheese melts. The potato is rinsed only once in cold water to keep its starch, which is what holds the cup shape. Being bite-sized, they also work as party finger food.

Prep 15min Cook 15min 2 servings

Stews Easy

Soybean Paste Stew with Clams

Wait until the clams are cooked to check the seasoning. As they open they release briny liquid into the broth, and a broth salted to taste with doenjang alone can end up too salty. Throw out any clams that stay shut.

At least 50 min 2 servings

Steamed Medium

Korean Braised Kelp Strips

Glossy braised kelp should have a springy, almost jelly-like bite that snaps cleanly. That spring is decided at the soaking stage: take the kelp out when it bends easily rather than by the clock, because kelp left too long in the water goes soft.

At least 35 min 4 servings

Kimchi Easy

Korean Wild Chive Kimchi (Spring Quick Gochugaru)

Wild chive stems should only just bend after salting, which takes eight minutes and leaves their green, oniony scent intact. The roots are left long because the root end carries the aroma this kimchi depends on.

Prep 20min Cook 5min 4 servings

Noodles Medium

Korean Clam Seaweed Onmyeon (Warm Noodle Soup)

Surf clams simmered with radish make a clear, briny stock, and rehydrated miyeok seaweed unfurls in it to add its own quiet ocean flavor. Dongjuk look much like Manila clams but give a deeper broth, so no separate stock is needed. Seasoning stays light, just soup soy sauce and garlic, letting the shellfish lead. It suits a slow morning or any time a light, warm bowl sounds right.

Prep 15min Cook 20min 2 servings

Salads Medium

Grilled Squid & Bellflower Root Salad

Bitter, crunchy doraji (bellflower root) and sweet-tart orange segments meet over squid seared hard on high heat. Scoring the squid body in a crosshatch keeps it from curling as it cooks, and 1 to 2 minutes per side is enough to leave it bouncy. Shredded by hand and soaked in salted water for 5 minutes, the root loses its harsh bitterness and mixes in without tasting raw. After the soak it is rinsed and squeezed dry so it does not water down the dressing. A dressing of yuzu marmalade, vinegar and chili flakes adds floral acidity and a low hum of heat that links the three.

🥗 Lighter Meals

Prep 22min Cook 8min 4 servings

Baking Hard

Shu Cream Ppang (Korean Custard Cream Bun)

Despite the name, no choux pastry is involved. Cold custard is wrapped in a soft milk-and-butter yeast dough, the seam pinched tightly shut, and the cream bakes sealed inside the bun. Because of the custard, the buns go into an airtight container in the fridge within 2 hours of cooling and should be eaten within 2 days.

Prep 90min Cook 15min 6 servings

Side dishes Medium

Korean Crispy Glazed Tofu Bites

Tofu gangjeong began in temple cooking as a meatless stand-in for meat gangjeong, and these days it also shows up as a drinking snack. The potato-starch crust on the pan-fried cubes lasts about 10 minutes once the gochujang, ketchup, and oligosaccharide glaze goes on; after that it soaks up moisture and the crunch is gone. It gets glazed only when it is ready for the table.

🏠 Everyday 🍺 Bar Snacks

Prep 18min Cook 15min 2 servings

Rice Easy

Korean Chicken Breast Perilla Porridge

Rice, onion and carrot simmer in chicken stock, and ground perilla seed stirred in at the end thickens the porridge. The chicken breast is poached on its own and shredded along the grain, then added only once the rice has nearly broken down, just to heat through.

Prep 15min Cook 25min 2 servings

Stir-fry Medium

Korean Aster Greens Beef Stir-fry

Perilla oil goes in twice, once to heat the pan and again after the heat is off, so its nutty smell sits on top of the slightly bitter chwinamul, a wild aster green. The boiled greens are squeezed only until they stop dripping, and whatever water is left cooks off in the pan with the soy sauce.

🏠 Everyday

Prep 18min Cook 12min 4 servings

Street food Easy

Korean Grilled Garaetteok

Rolled around a pan, garaetteok develops a thin, dried-out skin while the inside turns even softer. The soy, gochujang and honey glaze waits until the rice cake has browned, then goes on in two thin coats over low heat.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Desserts Medium

Mugwort Crumble Rice Cake

Fresh mugwort, not blanched, is tossed loosely through rice flour and steamed, so it comes out as a crumbly heap full of mugwort aroma rather than a shaped cake. Glutinous rice flour makes up about a quarter of the flour, enough to hold the pieces together without making them chewy. The mixture is piled into the steamer lightly, because pressing it down blocks the steam and leaves raw patches.

Prep 20min Cook 18min 4 servings