Korean Recipes

1880 Korean recipes. Page 49 of 79. Compare ingredients and cooking times. Korean Garlic Scape Soy Pickles, Korean Clear Noodle Soup (Anchovy Broth Somyeon).

Kimchi Easy

Korean Garlic Scape Soy Pickles

Garlic scapes start out sharp and garlicky, and the soy brine slowly rounds that bite off, though it returns with every chew. A piece of kelp simmered in the brine adds a soft sea savoriness, and the sliced cheongyang chiles go in only as the heat is turned off and leave just a little heat at the finish. Pressing out air bubbles with a spoon keeps every piece submerged, and only a clean utensil goes into the jar.

Prep 20min Cook 10min 4 servings

Noodles Easy

Korean Clear Noodle Soup (Anchovy Broth Somyeon)

Dried anchovies and kelp make a clear, light broth for thin somyeon noodles, served warm or chilled as a summer meal. Toasting the cleaned anchovies in a dry pan before simmering takes the fishy edge off and adds a faint nuttiness. Skimming the foam keeps the broth clear, and rubbing the cooked noodles under cold water until it runs clean keeps them springy and stops starch from clouding the bowl. Seaweed flakes, sesame, and green onion are all it needs on top.

🥗 Lighter Meals

Prep 10min Cook 20min 2 servings

Salads Medium

Salmon Salad (Seared Salmon over Greens with Soy Vinaigrette)

Salmon seared skin side down and broken into large flakes makes the plate eat more like a warm piece of fish with greens than a tossed salad. Searing time depends on thickness and heat, so doneness is judged by the thickest part reaching at least 63°C rather than by the color of the flesh. A soy, vinegar and garlic dressing cuts the oiliness, avocado adds creaminess, and red cabbage with radish sprouts brings crunch and a peppery edge.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings

Side dishes Medium

Korean Seasoned Radish Greens

Pulling radishes in autumn, at kimchi-making time, leaves a pile of radish greens. Dried, they become siraegi; boiled and dressed right away, they become this namul. It is seasoned with doenjang and soup soy sauce and finished with ground perilla seeds, which thicken it.

🏠 Everyday

Prep 20min Cook 15min 4 servings

Rice Easy

Handmade Scorched Rice

Leftover rice pressed into a thin sheet and toasted slowly over low heat turns into crisp, nutty nurungji. Two tablespoons of water sprinkled over the rice act as glue, so the sheet holds together when you flip it. Once cooled and broken up, it is eaten as a snack or simmered in water into sungnyung, a toasty rice drink.

Prep 5min Cook 20min 2 servings

Stir-fry Easy

Korean Stir-fried Zucchini

One zucchini and a spoonful of salted shrimp (saeujeot) are about all this side dish needs. The shrimp brings a savory saltiness, so extra salt is rarely needed.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 8min 4 servings

Street food Medium

King Oyster Mushroom Dumplings

There is no meat in the filling, only king oyster mushroom, tofu and garlic chives. Both the mushroom and the tofu hold a lot of water, so the minced mushroom is dry-fried in a pan without oil first and the tofu is wrung out hard in a cloth.

Prep 20min Cook 20min 2 servings

Drinks Medium

Sweet Rice Punch (Traditional Korean Malted Barley Grain Drink)

The malt water is left to stand until the sediment sinks, and only the clear top is poured off; heat the sediment along with it and the punch turns cloudy. When the rice grains start to float they are lifted out and rinsed in cold water, and the remaining liquid boils again with sugar and sliced ginger. The ginger is never strong, just a slight warmth at the very end.

Prep 20min Cook 180min 4 servings

Grilled Easy

Kijogae Gwanja Butter-Grilled Scallops

Pen shell scallops never spend more than 4 minutes in the pan. They are seared on both sides in a pan heated until it just starts to smoke, brushed with lemon garlic butter mixed ahead of time, and moved straight to the plate. Thick ones are halved first so they all match.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Soups Medium

Gomchi-guk (Eelpout Fish Radish Soup)

Eelpout is so soft that a spoon breaks it apart, and the pot is gently shaken rather than stirred while it simmers. Gelatin from the fish gives the clear broth a slight body. On the east coast of Gangwon and North Gyeongsang it is a winter dish, served at harbor restaurants in earthenware bowls.

🏠 Everyday

Prep 20min Cook 25min 4 servings

Stews Easy

Korean Minari Doenjang Stew

A full 120g of water parsley (minari) turns an everyday doenjang stew green and sharply aromatic, with a peppery, grassy bite against the fermented soybean broth. The minari simmers for only 2 minutes and comes off the heat while the stems are still crisp, not limp and stringy.

Prep 12min Cook 18min 2 servings

Steamed Easy

Korean Steamed Thistle Greens with Perilla

Gondre, a soft mountain thistle green, soaks up seasoning readily, and steamed with ground perilla seed and perilla oil it turns deeply nutty. It is kept a little moist and often spooned over rice and mixed in.

Prep 15min Cook 20min 2 servings

Kimchi Easy

Korean Garlic Scape Kimchi

Fruit sweetness from ground pear and onion, the base of the chili paste, cushions the heat. The sharp, prickly garlic smell of the scapes survives fermentation and stays in the kimchi alongside their snap. Thirty minutes in coarse salt is just enough for the stalks to bend a little, which lets the thick paste wrap around them. A short two-hour start at room temperature comes before the fridge, and the flavor turns riper after about two days.

Prep 30min Cook 5min 4 servings

Noodles Medium

Korean Cold Buckwheat Noodles

The broth for this bowl goes into the freezer just long enough to form thin ice crystals, so the first sip is slushy and sharply cold. Firm buckwheat noodles sit in it with julienned cucumber and pickled radish for crunch and half a boiled egg for softness. Vinegar, mustard, and sugar are stirred in a little at a time, letting each person set the sour and pungent edge of their own bowl.

Prep 25min Cook 10min 2 servings

Salads Easy

Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)

Thin lotus root slices are blanched just until the edges turn translucent, leaving a firm bite at the center, then dressed in a sweet-sour mix of soy sauce, vinegar and sugar. Dropping each slice into cold water with a little vinegar as soon as it is cut stops the surface from browning. A splash of vinegar in the blanching water keeps the slices white. The slices cool spread out in a single layer, because piled hot they keep cooking and lose their crunch. Letting the dressed root sit briefly and then turning it again carries the seasoning into the holes. Liquid that gathers during cold storage is shaken off lightly before plating.

🥗 Lighter Meals 🍱 Lunchbox

Prep 15min Cook 10min 4 servings

Side dishes Easy

Korean Seasoned Dried Radish Strips

Drying makes radish sweeter and chewy, and that chew is the reason to use it. The strips get only 20 minutes in cold water; any longer and they turn limp like fresh radish. Rice syrup in the gochujang dressing gives it its shine.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 20min 0 4 servings

Rice Easy

Black Sesame Rice Porridge

Toasted black sesame blended into a smooth liquid turns this rice porridge a deep charcoal gray and gives it a strong nutty aroma. The seeds are ground until completely smooth, since any remaining bits make the porridge feel sandy. Half a teaspoon of salt plus a teaspoon of sugar leaves it lightly sweet behind the sesame.

Prep 10min Cook 30min 2 servings

Stir-fry Easy

Korean Zucchini Namul (Sesame-Dressed Bibimbap Topping)

Cut into thin julienne rather than half-moons, the zucchini mixes evenly through rice when this namul goes into bibimbap. The decisive step is squeezing the salted strands hard with both hands; water left behind makes the stir-fry soggy and the bibimbap wet. With only salt, garlic and sesame oil, the pale green color stays bright, and it works warm or cooled.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 4 servings

Street food Medium

Korean Shrimp Mandu (Chunky Shrimp and Pork Dumplings)

The shrimp is chopped coarsely, not ground, so you bite into firm pieces of it in the soft pork filling. Steamed, the wrappers turn translucent and show the pink shrimp through; pan-fried, only the bottoms go golden and crisp. Chopped cheongyang chili in vinegar soy sauce makes a spicy dip.

Prep 25min Cook 12min 4 servings

Drinks Easy

Korean Soju Tonic (Soju Lime Cucumber Highball)

At two parts soju to five parts tonic, each glass holds 60ml of soju and 150ml of tonic, which is why the bitterness of the tonic and the sharpness of lime arrive before the alcohol does. Cucumber slices pressed against the inside of the glass slowly scent the drink as it is poured. The syrup is optional; without it the glass is dry, with no sweetness at all.

⚡ 20-Minute Recipes

Prep 5min 0 2 servings

Grilled Easy

Korean Grilled Aged Kimchi

Napa kimchi aged until it turns sour mellows in a hot pan, the sourness easing into a toasty sweetness. Besides the kimchi there is only a little sugar, sesame oil and sesame seeds, so how well aged the kimchi is decides the taste. Eat it while the edges are still crisp.

⚡ 20-Minute Recipes

Prep 5min Cook 10min 2 servings

Soups Hard

Gomtang (Slow-Simmered Ox Bone Beef Soup)

Brisket goes into the pot with the ox bones for five to six hours, and that makes gomtang meatier than seolleongtang, a soup built mostly on bone. The broth is left unseasoned; salt and pepper come to the table separately.

🏠 Everyday

Prep 60min Cook 360min 4 servings

Stews Easy

Korean Aged Kimchi Stew (Deep-Fermented Pork Belly Broth)

Long-fermented kimchi (mugeunji) is sour enough that it gets fried in rendered pork fat before the water is added, which takes the harsh edge off its acidity. With plain water as the broth, all the flavor has to come from the kimchi and pork over at least 20 minutes at a medium simmer. Cut that short and the broth stays thin.

Prep 10min Cook 30min 2 servings

Steamed Easy

Korean Soy Braised Konjac

The konjac is blanched for two minutes first to get rid of its faint limey smell. Shallow crosshatching on both sides lets the soy glaze settle into the grooves, and once it is done it cools completely before serving, which evens out the seasoning.

🍱 Lunchbox

Prep 10min Cook 20min 4 servings