Korean Recipes

1880 Korean recipes. Page 32 of 79. Compare ingredients and cooking times. Korean Seafood Knife-Cut Noodle Soup, Water Parsley Shrimp Salad.

Noodles Medium

Korean Seafood Knife-Cut Noodle Soup

Manila clams opening in the pot release a briny liquor that does most of the seasoning work in this knife-cut noodle soup. Kelp pulled out before the water boils leaves a clean mineral base, and the wide wheat noodles shed a little starch as they cook, giving the broth a soft natural body. Shrimp and squid go in only briefly so they stay tender, and zucchini and scallion add a fresh, mildly sweet finish.

Prep 15min Cook 25min 2 servings

Salads Easy

Water Parsley Shrimp Salad

Doenjang, Korean fermented soybean paste, is whisked into plain yogurt, and the result is a light, creamy dressing that keeps the paste's savory depth while softening its weight. Pan-seared shrimp bring a clean sweetness, and minari (Korean water parsley) adds a fresh, green aroma.

🥗 Lighter Meals

Prep 18min Cook 7min 2 servings

Side dishes Easy

Korean Seasoned Swiss Chard Namul

Swiss chard leaves are thicker and tougher than spinach, so they don't go limp even after sitting in their dressing for a while. The dressing is doenjang (Korean soybean paste), finished with ground perilla seed and perilla oil for a thick, nutty coating.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 4min 4 servings

Rice Easy

Tofu, Seaweed, and Egg Rice Bowl

Left undisturbed while it browns, the tofu firms up on the surface and holds together when the egg and soy glaze go into the same pan. Seaweed flakes and sesame oil go on last, over the tofu and egg on the rice.

Prep 10min Cook 12min 2 servings

Stir-fry Easy

Korean Tofu and Kimchi Stir-Fry

Once the seared tofu goes back into the pan, it is never stirred with a spatula; shaking the pan coats it in the red kimchi oil instead. The riper the kimchi, the more its sourness fades as it cooks, leaving a deeper savory taste.

🏠 Everyday 🍺 Bar Snacks

Prep 10min Cook 15min 2 servings

Street food Easy

Korean Roasted Sweet Potato

Roasted whole in the skin for a long time, sweet potatoes turn sticky and honey-like just under the skin. Pumpkin sweet potatoes (hobak-goguma) come out moister, and a day or two at room temperature before roasting makes them sweeter still. Butter, honey and cinnamon can go on top once they are done.

Prep 5min Cook 40min 2 servings

Drinks Easy

Korean Injeolmi Latte (Roasted Soybean Powder Milk Drink)

The roasted soybean powder that coats injeolmi rice cakes dissolves into milk for a nutty dessert drink. Roasting matters: raw soybean powder has a sharp, grassy smell, while roasted powder tastes like toasted grain.

⚡ 20-Minute Recipes

Prep 7min Cook 5min 2 servings

Grilled Medium

Korean Gapojingeo Yangnyeom Gui (Spicy Grilled Cuttlefish)

Deep crosshatch scoring makes the cuttlefish curl open like a flower over high heat, and every gap fills with a glossy red gochujang glaze.

Prep 20min Cook 10min 2 servings

Soups Easy

Deulkkae Samgye-guk (Korean Perilla Chicken Soup)

Half a chicken, cut into pieces, simmers until perilla seed powder loosened in water goes in where samgyetang would use glutinous rice and ginseng, giving a nutty, thick chicken soup for far less work.

🏠 Everyday

Prep 15min Cook 60min 4 servings

Pancakes Easy

Korean Water Parsley Pancake

Water parsley, cut into 5 cm lengths, gives this pancake a cool, herbal smell and stems that snap against the soft batter. Heat fades minari's fragrance fast, so the pancake comes off the pan as soon as the edges crisp.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Stews Easy

Korean Gangwon-Style Soybean Paste Stew

Gangwon style means 300 g of potatoes, which make the broth thick and filling. The oyster mushrooms are torn along the grain and stay chewy even after a long boil. Zucchini, onion and tofu fill out the pot as well.

Prep 15min Cook 25min 4 servings

Steamed Medium

Korean Stuffed Tofu Steam

Each block of firm tofu gets a shallow well scooped out with a spoon, and none of the scooped tofu is wasted: it returns to the filling with ground beef, shiitake and carrot. Dubu-seon comes from the Korean royal court table; this version skips the older crumble-and-shape method and steams the stuffed blocks directly, with the filling mounded slightly above the rim. A thin glaze of soy sauce and water keeps the finish light and lets the mild tofu lead.

Prep 25min Cook 20min 2 servings

Kimchi Easy

Korean Soy-Pickled Green Chili Peppers

Brine poured over whole green chilies just 5 minutes off the boil sears their skins, knocking the heat down a notch while the flesh inside stays crisp. Each bite brings salty soy savor first, then the pepper's clean sting.

Prep 15min Cook 8min 4 servings

Noodles Medium

Korean Raw Fish Cold Noodles

Thin slices of cold white fish sashimi tangle with chewy naengmyeon noodles in a sweet, sour and spicy gochujang dressing. The noodles cook in only 30 to 40 seconds, so they come out the moment the strands loosen; any longer and the chew is gone.

Prep 20min Cook 5min 2 servings

Salads Easy

Seaweed Stem and Apple Mustard Salad

Chewy seaweed stems meet crisp julienned apple, and a mustard dressing adds a sinus-tingling heat. Salted seaweed stems need a proper soak: if too much salt remains, the apple's sweetness disappears, and if they are blanched too long, they lose their snappy bite. Vinegar and oligosaccharide syrup, a mild Korean sweetener, round the mustard into something sweet and sharp. The salad is served cold.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 14min Cook 2min 2 servings

Side dishes Easy

Gim Bokkeum

Keep the heat at its lowest and keep lifting the seaweed so it never sits still, then turn the heat off when a piece crumbles between your fingertips. Spread it on a wide plate until completely cool before it goes into a sealed container. Laver covered while still warm goes soft again quickly.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 3min 2 servings

Rice Easy

Korean Braised Tofu Rice Bowl

The tofu is browned on both sides before it ever meets the sauce, then set on a bed of thinly sliced onion and simmered in soy. By the time the sauce has reduced, the onion has all but melted away. Sliced cheongyang chili and scallion go on top for the last minute.

Prep 10min Cook 15min 2 servings

Stir-fry Easy

Korean Crumbled Tofu Stir-fry

Pressed dry and broken up by hand into a mix of large curds and fine crumbs, the tofu is cooked over high heat with only occasional turning until the edges turn lightly golden and the crumbles are loose and fluffy. Seasoned simply with soy sauce and sesame oil, it works spooned over rice or packed in a lunch box, since there is no sauce to leak.

🏠 Everyday 🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Street food Easy

Korean Roasted Chestnuts

When the X cut in each chestnut shell curls open into a V in the oven, they are done. The cut goes just short of the inner skin: too shallow and the shell will not peel, too deep and the nut splits. Wrapped in a dry towel for about five minutes after roasting, the inner skin loosens and comes away easily.

Prep 10min Cook 25min 2 servings

Drinks Medium

Korean Ginseng Tea (Fresh Ginseng Jujube Herbal Brew)

Thinly sliced fresh ginseng simmers on the lowest heat with jujubes and ginger for close to twenty minutes. The ginger is there to soften the ginseng's aroma and is never left out; if it comes through too strongly, a splash of hot water goes into the finished tea.

Prep 8min Cook 20min 2 servings

Grilled Easy

Korean Soy-Glazed Grilled Rice Cakes

Garaetteok, the long cylinder-shaped Korean rice cake, turns golden and firm outside and stays stretchy inside when rolled around in butter in a pan. A thin coat of soy sauce and rice syrup goes on next, then sesame salt and crumbled seaweed.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Soups Easy

Siraegi Guk (Korean Perilla Radish Greens Soup)

Dried, then soaked and boiled again, the radish greens called siraegi have a chewy, fibrous bite that fresh greens lack. Here they are massaged with doenjang and garlic, simmered for more than twenty minutes, and turned milky white with perilla seed powder added in two batches.

🏠 Everyday

Prep 18min Cook 35min 4 servings

Pancakes Easy

Korean Water Parsley Shrimp Pancake

Spring water dropwort (minari) is cut into long pieces, stems and all, and fried with shrimp. The stems still crunch after frying, and it comes with soy sauce sharpened by a few drops of vinegar.

Prep 15min Cook 12min 2 servings

Stews Medium

Ge-gukji (Taean Crab Kimchi Stew)

A local dish of Taean in South Chungcheong: blue crab and aged kimchi in one pot, seasoned with salted shrimp. The broth gets its flavor from the kimchi, and it has to be well-fermented mukeunji. The crabs have the top shell removed and the leg tips trimmed, and the bodies are cut in half before they go in.

Prep 20min Cook 30min 3 servings