Korean Recipes

1880 Korean recipes. Page 3 of 79. Compare ingredients and cooking times. Korean Fresh Cabbage Kimchi, Apple Vinegar Spicy Mixed Noodles.

Kimchi Easy

Korean Fresh Cabbage Kimchi

Napa cabbage salted for just 20 minutes and tossed straight into a gochugaru dressing gives kimchi with no sourness at all: the red pepper heat and the savory anchovy fish sauce come through cleanly. The short salting bends the thick ribs slightly while keeping them much crisper than fermented kimchi. Sesame oil and sesame seeds are added at the very end, so a nutty aroma sits over the chili. Geotjeori, as this fresh style is called in Korea, is served alongside grilled pork belly or doenjang-jjigae (fermented soybean paste stew), and it fills in when the jar of aged kimchi runs empty. It is best right after mixing, and leftovers keep a day or two chilled.

⚡ 20-Minute Recipes

Prep 20min 0 6 servings

Noodles Medium

Apple Vinegar Spicy Mixed Noodles

With grated fresh apple handling part of the sweetness and apple cider vinegar bringing the tang, the gochujang sauce tastes lighter and fresher. It is not fruit-sweetened alone, though: oligosaccharide syrup goes in too. Thirty minutes in the fridge takes the raw edge off the gochujang and lets the apple's acidity settle into it. Half a boiled egg on top turns the thin somyeon noodles into an easy light meal.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Pasta Medium

Chogochujang Kkotge Cold Capellini (Spicy-Sour Crab Angel Hair)

Ice-chilled angel hair takes a dressing of chogochujang (Korean chili paste sharpened with vinegar and sugar), loosened with olive oil and lemon juice, that tastes spicy, sour, and sweet at once. Sweet crab meat and crunchy cucumber soften the heat, and the juice of cherry tomatoes thins the thick dressing on the plate. Capellini, among the thinnest pastas, overcooks fast and sticks together at room temperature unless it is chilled the moment it leaves the pot. The chilled noodles are pressed lightly in the sieve to shed their water, which would otherwise thin the dressing. Salt waits until the very end, since chogochujang varies in saltiness.

Prep 20min Cook 10min 2 servings

Salads Medium

Pork Bossam Apple Mustard Salad

Leftover bossam, Korean boiled pork, gets a second life tossed with cabbage, perilla leaves, cucumber, and apple. Instead of Korean hot mustard, the dressing uses whole-grain mustard and vinegar, which keeps the heat gentle and lets the seeds give a little pop. Apple sweetness and the minty, herbal note of perilla lighten the fatty pork, and the cabbage stays crisp when the salad goes to the table right away.

🥗 Lighter Meals

Prep 22min Cook 8min 4 servings

Western Easy

Korean Soy-Glazed Chicken Wings

A teaspoon of vinegar in the soy marinade makes the salt less sharp and the chicken skin taste less greasy. The shine comes from using sugar and oligosaccharide syrup together, and the last coat of sauce brushed on near the end bubbles in the oven until it sets into a thin lacquer. The thickest wing, not the glossy skin, decides when the tray comes out, because the meat by the bone cooks last. Sesame oil and toasted seeds go on after baking, while the wings are still hot.

Prep 20min Cook 30min 4 servings

Baking Medium

Black Rice Cream Cheese Tart

Sifted black rice flour turns the cream cheese filling pale lilac and leaves a toasty grain flavor behind the tang of the cheese. Chilled and sliced, the lilac filling sits in a clean line against the shell.

Prep 30min Cook 32min 4 servings

Side dishes Easy

Korean Stir-fried Dried Whitebait Sheet

Paper-thin sheets of dried whitebait are dry-toasted until stiff, then coated thinly in gochujang, soy sauce and oligosaccharide syrup. Straight from the pan they look a little soft, but they crisp as they cool; there is no need to keep them on the heat longer.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 8min 4 servings

Rice Easy

Korean Napa Cabbage Doenjang Porridge

Toasting the rice in sesame oil first keeps its starch from rushing out all at once, and the porridge sticks to the pot less. The doenjang (Korean soybean paste) is pushed through a fine sieve into anchovy broth, and finely chopped napa cabbage and onion melt into the rice over 20-plus minutes at a low simmer.

Prep 10min Cook 30min 2 servings

Stir-fry Easy

Korean Aseuparageoseu Dak Ganjang Bokkeum (Asparagus Soy Chicken Stir-fry)

The woody ends of the asparagus are snapped off by hand rather than cut. They break on their own right where the tough part stops. Chicken tenderloin, sliced thin against the grain, is stir-fried hard and fast in soy sauce and syrup, and the heat goes off while the asparagus is still bright green.

🏠 Everyday

Prep 12min Cook 9min 2 servings

Street food Medium

Korean Fish-Shaped Bread (Sweet Red Bean Filled Wheat Waffle)

Baked in a fish-shaped mold, bungeoppang have a thin golden shell, a crisp tail made of batter alone, and red bean paste in the belly. The batter is kept a little thinner than pancake batter, thin enough to run into every corner of the tail and belly pattern. Keeping the bean paste in the center of the belly, away from the edges, stops it from leaking when the mold closes.

Prep 20min Cook 15min 8 servings

Desserts Medium

Barley Puff Brittle (Korean Puffed Barley Walnut Sesame Candy)

Puffed barley shatters lightly between chunks of toasted walnut and sesame, all held together by a rice syrup and honey syrup. Its texture hinges on cooking that syrup, unstirred, to 118°C: below it the bars stay tacky after cooling, above it they set hard enough to hurt your teeth. A spoonful of sesame oil stirred in at the end calms the bubbling and leaves a nutty finish.

Prep 15min Cook 20min 4 servings

Drinks Easy

Baesuk (Korean Poached Pear Punch)

Ginger and black peppercorns steep first and are strained out, and the pear poaches in that liquid, so the punch carries their warmth without a single peppercorn in the cup. Before any honey goes in, the sweetness comes from the pear itself. It can be drunk warm right away, but for a chilled holiday table it is made the day before and rested overnight in the fridge, with pine nuts floated on just before serving.

Prep 15min Cook 35min 4 servings

Grilled Medium

Korean Grilled Hard Clams with Doenjang Sauce

Two kinds of salt meet in each shell here: the briny juice of the hard clam and the fermented saltiness of doenjang. That is why the paste goes on thin enough to let the clam meat show through; doenjang varies in saltiness from brand to brand, and a heavy coat buries the shellfish. Over high heat the doenjang surface scorches lightly and turns toasty, and the moment the liquid in the shell bubbles, the clams come off. Another minute and the meat turns tough.

Prep 25min Cook 9min 4 servings

Soups Medium

Korean Mallow Clam Soup (Doenjang Mallow and Clam Broth)

Along Korea's west and south coasts, where mallow and clams are both easy to find, the two have long shared a pot of doenjang soup. The mallow is rubbed between the hands as it is washed, which gives the broth a little body, and the finished soup is usually eaten with rice stirred in.

🏠 Everyday

Prep 20min Cook 20min 4 servings

Pancakes Easy

Korean Mushroom Pancake (Crispy Shiitake and King Oyster Jeon)

King oyster and shiitake mushrooms go into the same pan together. The batter is only a thin coat, so once fried, the mushrooms' aroma and chewy grain come through ahead of any taste of flour.

Prep 15min Cook 10min 2 servings

Stews Easy

Korean Napa Cabbage Anchovy Stew

No doenjang or gochujang goes into this stew, and napa cabbage and anchovy stock do nearly all the work. That is why the anchovies lose their heads and dark guts first and steep for no more than 10 minutes before straining; any longer and they turn the broth bitter.

Prep 10min Cook 20min 2 servings

Steamed Medium

Korean Spicy Fish Roe Braise

Pollock roe and milt are braised together in a chili and soy sauce. They come from the same fish but cook in opposite directions: the roe firms up, each tiny egg popping under the teeth, while the milt turns soft as custard and breaks into tender curds. In east coast port towns, where fresh roe is easy to find during the pollock's winter spawning season, it has long been a winter dish.

Prep 20min Cook 25min 4 servings

Kimchi Medium

Korean Napa Cabbage Kimchi

Salting decides the texture of this napa cabbage kimchi: under-salted leaves weep liquid and turn mushy during fermentation, while over-salted ones bury the seasoning. Blooming the gochugaru in sweet rice paste before the fish sauce goes in gives a heavy paste that clings to each leaf instead of sliding off. Spread it thinly between the layers, since too much filling makes the kimchi salty and soft. Fresh-tasting at first, it grows deeper and tangier after about a week, and well-soured kimchi is the one to use for kimchi-jjigae or stir-fried kimchi.

Prep 50min 0 4 servings

Noodles Medium

Korean Clam Kalguksu (Hand-Cut Noodles in Clam Broth)

Hard clams, not anchovies, give this broth its base, and their clean sea flavor soaks into every strand of hand-cut noodle. Radish, zucchini, and onion add sweetness, while starch released by the noodles thickens the soup slightly without any added thickener. Shaking the loose flour off the noodles first keeps that thickening from turning the broth cloudy. The clams come out as soon as their shells open and return only at the end, keeping the meat from turning rubbery. This style has long been eaten along the coasts of South Chungcheong and Jeolla, and it tastes best when clams are in season.

Prep 20min Cook 25min 2 servings

Pasta Medium

Chunjang Beef Ragu Tagliatelle

Chunjang, the black bean paste behind Korean jajangmyeon, goes into an Italian-style beef ragu, where its salty, roasted depth meets the acidity of tomato passata. Wide tagliatelle carry a thin, glossy coat of the sauce on every ribbon, and the result tastes somewhere between jajangmyeon and a Bolognese.

Prep 20min Cook 40min 2 servings

Salads Medium

Buchu Beef Mustard Salad (Seared Beef & Chive Mustard Salad)

Hot mustard whisked into a soy-vinegar dressing gives this salad a sinus-clearing kick, and julienned Korean pear cools it down with crisp sweetness. With seared beef round set on garlic chives and red cabbage, the plate eats lighter than most beef dishes. Round is a lean cut, seared hard over high heat so the outside darkens while the center stays pink. After a 5-minute rest, the beef is cut against the grain about 1 cm thick; sliced and left to cool, it toughens. The chives wilt the longer they sit in dressing, which makes the resting time the moment to prep the vegetables and dressing, with everything tossed just before serving.

🥗 Lighter Meals

Prep 15min Cook 7min 2 servings

Baking Easy

Black Rice Black Sesame Muffins

Black rice flour tints these muffins grey-purple inside, and toasted black sesame seeds, left whole, are scattered all through the crumb, popping as you chew.

Prep 20min Cook 22min 4 servings

Side dishes Easy

Korean Seasoned Coastal Hogfennel Greens

Bangpung grows on seaside cliffs and sandy shores and is picked along the coasts of Gangwon-do, Gyeonggi-do and Jeju from March to May. Its aroma is strong and celery-like. The seasoning stops at doenjang, garlic and sesame oil, and the greens get only a minute in salted boiling water.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 3min 4 servings

Rice Easy

Korean Napa Cabbage Tofu Porridge

Made with vegetable broth, this porridge gets its sweetness from napa cabbage. The white stems go in with the rice and the leaves about 10 minutes later, since the two cook at different speeds. Soft tofu, roughly crumbled by hand, simmers only for the last 3 minutes.

Prep 15min Cook 25min 2 servings