Korean Recipes

1880 Korean recipes. Page 46 of 79. Compare ingredients and cooking times. Korean Kohlrabi Kimchi (Cubed Gochugaru Fermented Crisp).

Kimchi Easy

Korean Kohlrabi Kimchi (Cubed Gochugaru Fermented Crisp)

Denser and drier than Korean radish, kohlrabi cubes hold their crunch even as the kimchi ferments. Eaten right away it tastes light and fresh, almost like a salad; after three to four days in the fridge the fish sauce comes forward and it turns properly savory. It can take the place of kkakdugi, the cubed radish kimchi, or sit beside meat dishes. Twenty minutes of salting is enough once the surface tastes seasoned, with no need to wait for the cubes to bend.

Prep 30min 0 4 servings

Noodles Easy

Korean Buckwheat Noodle Salad

Chilled buckwheat noodles get tossed with fine shreds of cucumber, red cabbage, and carrot that outweigh the noodles, and the result eats more like a salad than a noodle bowl. The dressing is gochujang thinned with vinegar, soy sauce, and a little sesame oil: spicy, sour, and savory at once. Rubbing the cooked noodles under cold water strips their surface starch, which keeps them from clumping and stops the dressing from pooling at the bottom of the bowl. The toss happens right before serving and the bowl spends only 5 minutes in the fridge, because buckwheat softens quickly once dressed. It makes a light meal on a hot day.

🥗 Lighter Meals

Prep 15min Cook 7min 2 servings

Salads Easy

Ssamjang Tofu Kale Crunch Salad

Thinned with lemon juice, ssamjang (the soybean and chili dipping paste used for Korean lettuce wraps) becomes a savory dressing sturdy enough for raw kale. The kale's slight bitterness suits that nutty, salty depth, and red cabbage and cucumber add juicy crunch. Golden pan-seared tofu edges and sliced almonds supply the crunch in the name; scatter the almonds at the last minute so they stay crisp.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Side dishes Easy

Korean Seasoned Bean Sprouts

The lid stays on for the full 3 minutes of boiling; lift it early and the sprouts keep a raw, beany smell. A quick cold rinse right after draining keeps the stems snappy, and squeezing out the water keeps the sesame oil and garlic dressing from going thin.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 5min 4 servings

Rice Medium

Oyster Rice Porridge

Oysters go into the pot last, after the rice has broken down and the radish is soft, and they need only a few minutes to stay tender. Most of the work is the long simmer before that: rice and minced radish, first toasted in sesame oil, cook for over 30 minutes and like to stick to the bottom, so stir from the base often.

Prep 20min Cook 35min 2 servings

Stir-fry Easy

Korean Spicy Whelk Stir-fry

Canned whelk is warmed briefly in a gochujang sauce sharpened with vinegar, then tossed off the heat with raw onion, cucumber and scallion. Unlike the cold whelk salad, the sauce here is warm while the vegetables stay raw and crunchy.

🏠 Everyday 🍺 Bar Snacks

Prep 15min Cook 8min 2 servings

Street food Easy

Korean Spicy Octopus Skewers

Octopus turns rubbery quickly under heat, so both the blanch and the grilling are kept short. A slice of ginger in the blanching water tames the fishy smell, and the glaze of gochujang, soy sauce, sugar, garlic, and sesame oil goes on in thin layers as the skewers cook.

Prep 15min Cook 10min 2 servings

Drinks Easy

Korean Schisandra Berry Tea

Dried schisandra berries are steeped cold in the fridge rather than boiled, which keeps the bright red infusion tart and refreshing instead of harsh. The hands-on work is short, but the steep needs at least 8 hours. Starting the night before works best.

Prep 490min 0 4 servings

Grilled Easy

Korean Horse Mackerel with Yuzu Soy Glaze

Two horse mackerel sit in a yuzu-soy marinade for just 10 minutes before going onto a grill pan. The bits of yuzu in the marmalade burn easily, which is why half the marinade is held back and brushed on only in the last minute. Sesame oil and scallions go on after the heat is off.

Prep 15min Cook 12min 2 servings

Soups Easy

Korean Gangwon-Style Dried Pollock Hangover Soup

The shredded pollock is fried in sesame oil until golden before any water goes in, and that step gives this Gangwon version a nuttier smell than ordinary bugeoguk. It is a clear hangover soup with no chili, finished with beaten egg that sets into soft curds.

🏠 Everyday

Prep 20min Cook 30min 4 servings

Stews Easy

Korean Perilla Leaf Soft Tofu Stew

Gochugaru and soup soy sauce are used lightly here, and twelve sliced perilla leaves go in right before the heat is cut, letting the herb come through ahead of the chili. For a richer broth, add a teaspoon of perilla seed powder.

Prep 10min Cook 12min 2 servings

Steamed Medium

Korean Steamed Stuffed Chili Peppers

Mild Korean green peppers are halved and packed with a pork and tofu filling, the same idea as pan-fried stuffed peppers, but steamed instead of fried for a lighter result, with skins that turn just translucent. The thin dusting of flour inside each pepper is not decoration: it glues the filling to the pepper so nothing slides out during steaming. Leaving a short stem on gives each piece a handle.

Prep 20min Cook 15min 3 servings

Kimchi Medium

Korean Soybean Leaf Kimchi

Soybean leaves start out earthy and grassy, and as they sit in soy sauce and anchovy fish sauce the raw green smell fades into a salty, fermented savoriness. Tender leaves picked before the first frost are laid over a spoonful of rice and eaten as a wrap, and a light toss with sesame oil softens any that taste too salty.

Prep 35min Cook 5min 4 servings

Noodles Medium

Korean Maesaengi Oyster Kalguksu

Maesaengi, a seaweed as fine as hair, and plump fresh oysters give this knife-cut noodle soup a deep taste of the sea. Because the noodles cook first and the seafood is added only at the end, the oysters stay plump and the seaweed keeps its bright green color.

Prep 20min Cook 18min 2 servings

Salads Easy

Crown Daisy & Tofu Yuzu Salad

Raw crown daisy leaves are bitter and fragrant, and a yuzu marmalade dressing wraps them in sweet citrus while browned tofu adds a mild, savory base. Because the greens stay uncooked, hot tofu wilts them on contact and dulls their aroma; let the tofu cool briefly first. Soy sauce, lemon, and sesame oil balance the sweetness of the marmalade, and gentle folding keeps the seared cubes whole.

🥗 Lighter Meals

Prep 15min Cook 8min 2 servings

Side dishes Easy

Korean Garlic Scape Salad

In Seoul and Gyeonggi people mostly say maneuljong, and elsewhere often maneuljjong, but both mean the same curling flower stalk of the garlic plant. Tender spring scapes get just 20 to 30 seconds in boiling water before going into a gochujang, vinegar, and sugar dressing, and they stay bright green with a firm snap.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 3min 4 servings

Rice Easy

Korean Egg Fried Rice (Quick Wok-Tossed Grain Bowl)

The rice has to hit the pan while the eggs are still soft and half set. Then each grain picks up a thin coat of egg, and what you get is evenly yellow fried rice rather than rice with lumps of scramble in it.

⚡ 20-Minute Recipes

Prep 3min Cook 7min 1 serving

Stir-fry Medium

Korean Gondre Dubu Doenjang Bokkeum (Thistle Tofu Doenjang Stir-fry)

The doenjang is thinned with three tablespoons of water before it goes in, because boiled gondre (a wild mountain green) comes in tangled strands. Thinned paste can work its way between them. Tofu, browned separately in perilla oil, joins at the end.

🏠 Everyday

Prep 18min Cook 10min 2 servings

Street food Medium

Korean Crispy Flat Mandu (Daegu-Style Thin Pan-Fried Dumplings)

Daegu's flat mandu hold less than a spoonful of filling each, so wrapper and filling press into one thin sheet. With only glass noodles, garlic chives, and cabbage inside, they taste light until dipped in soy sauce sharpened with vinegar and chili flakes.

Prep 25min Cook 15min 4 servings

Drinks Medium

Korean Sweet Red Bean Latte

Most of the cooked red beans are blended smooth into the milk, but a handful are kept whole and added at the end, so soft beans keep turning up as you drink. Condensed milk takes the sweetness somewhere close to caramel.

Prep 12min Cook 20min 2 servings

Grilled Medium

Korean Spicy Pork Bulgogi Grill

Wrapped in lettuce and other leaves to eat, this pork shoulder is marinated in gochujang for at least 30 minutes and spread in a single layer over high heat. For the first 2 minutes it is left alone, until the edges go dark brown. The sugar is stirred fully into the marinade beforehand. Any grains left undissolved scorch into black spots.

Prep 30min Cook 15min 2 servings

Soups Hard

Korean Gangwon-Style Loach Soup

Nothing in the bowl looks like a loach. The fish is boiled, blended and pushed through a sieve before going back into its broth, and with siraegi and ground perilla seed the soup turns thick and earthy.

🏠 Everyday

Prep 30min Cook 50min 4 servings

Stews Easy

Korean Pacific Saury Stew

One can of Pacific saury, liquid and all, flavors the whole pot, so no separate stock is needed. The canned fish is already cooked with softened bones, so it needs no prep and is eaten bones and all, while a little doenjang tones down the canned-fish smell.

Prep 10min Cook 25min 2 servings

Steamed Easy

Korean Braised Mackerel with Potatoes

Fat melting out of the mackerel mixes into the spicy broth and ends up in the potatoes. The potatoes simmer in the sauce first, and the fish joins them only when a chopstick slides halfway in; it needs just a short braise.

Prep 15min Cook 30min 2 servings