Korean Recipes

1880 Korean recipes. Page 45 of 79. Compare ingredients and cooking times. Korean Kimchi Tofu Nabe Udon, Korean Acorn Jelly Salad with Sesame Soy Sauce.

Noodles Easy

Korean Kimchi Tofu Nabe Udon

Tofu, shiitake and thick udon all cook in one pot of kimchi broth that goes to the table as is, nabe style. Frying the sour kimchi in sesame oil first takes off its raw sharpness and leaves the anchovy-kelp broth spicy yet rounded. Tofu pressed dry with a paper towel keeps the broth from clouding, and it simmers while broth is spooned over it, since stirring hard breaks it apart. Only half the soup soy sauce is added early because kimchi varies in saltiness, and the rest is added bit by bit once the noodles are in. Once the udon has soaked up the soup it is ready, and any broth left in the pot can take a scoop of rice to finish.

Prep 12min Cook 16min 2 servings

Salads Easy

Korean Acorn Jelly Salad with Sesame Soy Sauce

A brief dip in boiling water firms the surface of acorn jelly, which helps the soft slices survive being tossed in a soy, vinegar and chili dressing. Mixing them takes a few gentle lifts from the bottom rather than stirring, as they still break easily.

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Prep 12min Cook 3min 4 servings

Side dishes Easy

Korean Seasoned Shishito Pepper Banchan

Shishito peppers are blanched for just 40 seconds and tossed in a doenjang dressing. Unlike the braised shishito dish, where the peppers simmer in sauce, these stay crisp and bright green. Now and then one turns out to be hot.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 3min 4 servings

Rice Medium

Korean Thistle and Mackerel Pot Rice

Open the lid and pieces of mackerel sit on a bed of gondre (Korean thistle greens), its oil and the greens' earthy aroma having soaked into the rice as it rested. The crust at the bottom gets a splash of water and is eaten as sungnyung, a toasted rice drink.

Prep 18min Cook 28min 2 servings

Stir-fry Easy

Korean Gochujang Pork Belly Stir-Fry

The pork belly goes into a dry pan with no oil at all. After three or four minutes it has rendered plenty of fat and browned at the edges, and that fat cooks the onion before a quick coating of gochujang, soy sauce and sugar.

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Prep 10min Cook 10min 2 servings

Street food Medium

Korean Lemon Pepper Dakgangjeong

There is no gochujang in this sauce. Lemon juice, honey, and soy sauce boil until glossy, the twice-fried thigh pieces go in, and the tossing is over within 20 seconds. What stays afterward is the black pepper from the marinade.

Prep 20min Cook 18min 4 servings

Drinks Easy

Korean Corn Silk Tea (Roasted Corn Jujube Grain Brew)

Dried corn silk and corn kernels simmer in the same pot. The faint sweetness comes from the silk, the toasted-grain nuttiness from the kernels. Twenty-five minutes on low turns the water a clear gold; go longer and astringency starts to creep in. It is fine hot, though the sweetness comes through more clearly once it has been chilled in the fridge.

Prep 5min Cook 30min 4 servings

Grilled Medium

Korean Butter-Grilled Abalone

Abalone scored in a fine crosshatch goes into garlic butter for a minute a side, gets a splash of soy sauce, and comes off the heat right away. The innards can be minced and melted into the butter too. The cooked meat goes back into its scrubbed shell to serve.

Prep 20min Cook 10min 2 servings

Soups Medium

Korean Pork Bone Stew (Slow-Simmered Pork Spine & Potato)

Doenjang and chili flakes go in together, turning the pork bone broth red but earthy, and the spine, halved potatoes and dried cabbage greens cook down in it. Two tablespoons of ground perilla seed go in near the end, and leaving them out changes the stew a great deal.

🏠 Everyday 🌙 Late Night

Prep 30min Cook 60min 4 servings

Pancakes Easy

Korean Zucchini Corn Jeon

Sweet corn kernels pop between strands of zucchini, giving this light pancake bursts of sweetness. The batter should only film the vegetables, with a little pooling at the bottom of the bowl, so each strand keeps its own texture. A final 30 seconds over medium-high heat, after both sides are cooked, crisps the thin edges.

Prep 15min Cook 12min 2 servings

Stews Easy

Korean Kimchi Mandu Jjigae (Kimchi Dumpling Stew)

Eight frozen kimchi dumplings go in side by side and are left unstirred for the first two minutes, since nudging them while they thaw tears the wrappers. The kimchi inside meets the sour kimchi in the broth, and the stew tastes of kimchi twice over. The dumplings come seasoned, which is why only half the soup soy sauce goes in before tasting.

Prep 8min Cook 15min 2 servings

Steamed Hard

Korean Braised Skate Wing with Radish

Skate flesh is threaded with soft cartilage, which gives it a pleasant chew. It braises in a gochugaru and soy liquid over heat low enough that the surface barely moves, almost steaming.

Prep 25min Cook 35min 4 servings

Kimchi Easy

Korean Kohlrabi Soy Pickle

The kohlrabi is pickled raw, without blanching, in soy brine that has simmered 2 more minutes with garlic and dried chiles and then cooled. Every fibrous layer under the skin comes off during peeling, since those fibers stay tough in the pickle, and from the third day a few cubes are served alongside meat.

Prep 4340min Cook 12min 4 servings

Noodles Medium

Kongguksu (Korean Cold Soy Milk Noodles)

Cooked white soybeans blended with sesame seeds make a thick, nutty soy milk that is chilled and poured over somen. Skimming off the loose skins while rinsing the beans keeps bitterness out of the broth, and one pass through a sieve removes the gritty bits for a much silkier soup. Seasoning splits between salt alone and salt with a little sugar, added a pinch at a time either way. The soup needs at least 1 hour in the fridge and is blended well ahead, since ice cubes in the bowl would only thin it. The noodles get a rub in cold water and a short dip in ice water to firm them up.

Prep 25min Cook 12min 2 servings

Salads Easy

Smoked Duck Chive Salad (Korean Chive Salad)

Searing smoked duck briefly renders the surface fat, and what richness remains gets cut by the nose-tingling heat of mustard and a splash of vinegar. Korean chives, cabbage, and bell pepper give it crunch and a garlicky green aroma, while honey and sesame oil round off the soy dressing. Toss the duck with the vegetables while it is still warm, when the meat feels most tender.

🥗 Lighter Meals

Prep 15min Cook 8min 2 servings

Side dishes Medium

Korean Soybean Leaf Doenjang Muchim

Soybean leaves are bigger and thicker than perilla leaves, and here they are boiled and dressed with doenjang and perilla oil, country style. Fresh ones appear only in summer and turn up more at rural markets or farm stands than in supermarkets. They need 5 to 6 minutes of boiling to soften the tough fibers, but much longer and their nutty aroma fades.

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Prep 12min Cook 8min 4 servings

Rice Medium

Korean Oyster Rice (Winter Pot Rice with Plump Oysters)

The oysters go on only after the rice has absorbed nearly all its water, and they cook in the five-minute rest and nothing more. Added at the start, they would shrink and lose their sweetness. The rice itself is unseasoned; everyone stirs in their own soy, chili flake, scallion and sesame oil sauce.

Prep 15min Cook 25min 2 servings

Stir-fry Medium

Korean Stir-Fried Sweet Potato Stems

Peeling is most of the work here: the thin outer skin has to come off the whole length of each stem, because leftover fibers stay stringy no matter how long they cook. Peeled and blanched, the sweet potato stems turn a clear olive green, and ground perilla seed added at the end thickens the little pan liquid into a nutty, clinging coat. The last step stays brief because that coating sticks to the pan quickly.

🏠 Everyday

Prep 45min Cook 10min 4 servings

Street food Medium

Korean Mala Cup Tteokbokki

Modeled on convenience-store cup tteokbokki, this one adds mala sauce to the gochujang for a tingle on the tongue. Chili flakes raise the heat, and more mala sauce raises the numbness. Brands of mala sauce vary a lot in saltiness, though, so start with a single tablespoon.

Prep 10min Cook 12min 2 servings

Drinks Easy

Schisandra Fruit Punch (Korean Cold-Brewed Berry Fruit Bowl)

The broth for this punch comes from schisandra berries left in cold water for two hours or more. Honey is stirred into the red liquid and it goes into the fridge, while the pear and watermelon are scooped into balls only just before serving and floated with ice. Fruit left soaking in the punch goes soft quickly.

Prep 15min Cook 5min 4 servings

Grilled Easy

Korean Grilled Gizzard Shad

This is autumn gizzard shad, the fish whose grilling smell, as the Korean saying goes, could bring a runaway daughter-in-law back home. It is full of fine bones; scored every 0.5 cm on both sides, it grills soft enough to eat bones and all. The dip is minced ginger and cheongyang chili in soy sauce and vinegar.

Prep 15min Cook 12min 2 servings

Soups Medium

Korean Perilla Gamjatang (Nutty Perilla Pork Bone & Potato Stew)

A generous amount of ground perilla seed turns this gamjatang (pork spine and potato stew) pale and creamy, and with the same chili flakes it still tastes milder than the usual red pot.

🏠 Everyday

Prep 30min Cook 70min 4 servings

Stews Easy

Korean Perilla Leaf Beef Stew

Ribbons of perilla leaf sit on a broth made from stir-fried bulgogi beef, and their fresh, faintly minty smell comes through clearly over the meat. It is seasoned with soup soy sauce, which keeps the taste clean.

Prep 15min Cook 20min 2 servings

Steamed Easy

Korean Steamed Scallops

A small piece of butter on each scallop melts into the juice pooled in the shell and becomes a salty, rich sauce with no extra step. Cleaning is simple and the steaming takes six or seven minutes, which makes it easy to put out when drinks are being set up in a hurry.

🍺 Bar Snacks

Prep 15min Cook 10min 2 servings