Korean Recipes

1880 Korean recipes. Page 56 of 79. Compare ingredients and cooking times. Korean Soy Braised Chicken with Glass Noodles, Korean Salted Pollock Roe Jeotgal.

Steamed Medium

Korean Soy Braised Chicken with Glass Noodles

As the soy-based liquid reduces, glass noodles (dangmyeon) soak it up and turn chewy, while big chunks of potato go fluffy and take on the salty-sweet sauce. The dish traces back to the chicken shops of the old market in Andong, North Gyeongsang Province. Timing the noodles is the key move: added too early they drink all the liquid and go limp, so they only join once the potatoes are about half done. With no chili in the pot, the flavor is pure soy, sugar and garlic, and the glossy sauce is made for spooning over rice.

Prep 20min Cook 40min 4 servings

Kimchi Hard

Korean Salted Pollock Roe Jeotgal

Pollock roe sacs tear easily, and every stage of this jeotgal, from rinsing to coating, comes down to handling them lightly enough to keep the membranes whole. A 30-minute salt cure with a piece of kelp firms the surface before rice wine and a thin red coat of chili flakes, garlic, and sugar go on. During the cold cure the eggs tighten and pop when bitten, with the chili warmth staying behind the salty sea flavor. Slices of it go on hot rice.

Prep 30min 0 4 servings

Noodles Easy

Korean Instant Ramen (Spicy Chewy Noodles in Five Minutes)

Rice cakes, kimchi, eggs and a slice of cheese turn two packs of instant ramen into a loaded snack-bar style bowl. Kimchi and cheese both bring salt, so the seasoning packet tastes stronger than usual if it all goes in at once. The noodles tend to finish before the eggs set, and lifting them out early saves them from going soft.

⚡ 20-Minute Recipes

Prep 5min Cook 10min 2 servings

Side dishes Easy

Saesongi Beoseot Muchim

The king oyster mushrooms are torn by hand along the grain instead of sliced, then steamed. The soy, vinegar and chili flake dressing seeps into the torn fibers, and with no oil in the pan the mushroom stays clean-tasting.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 8min 2 servings

Rice Medium

Korean Abalone Mung Bean Porridge

Mung beans soaked for 30 minutes alongside the rice break down with it in kelp stock, making this abalone porridge far thicker and creamier than the rice-only kind.

Prep 20min Cook 35min 2 servings

Stir-fry Medium

Korean Stir-Fried Kale and Pork with Gochugaru

Kale, usually eaten raw as a leaf wrap in Korea, is stir-fried here into chili-seasoned pork. It stays bright green and stands out against the red meat.

🏠 Everyday

Prep 18min Cook 14min 4 servings

Street food Medium

Korean Tornado Potato (Spiral-Cut Deep-Fried Whole Potato Skewer)

A whole potato is turned on a skewer against the knife to cut one long spiral, then stretched out and fried in one piece. The thin edges crunch like chips while the thicker inner part stays fluffy. For a first attempt, fix the potato firmly on the skewer and lay it flat on the board while cutting.

Prep 15min Cook 10min 2 servings

Drinks Hard

Clear Korean Rice Wine (Traditional Fermented Yakju)

Steamed glutinous rice and nuruk, a traditional Korean fermentation starter, ferment in a shady spot for more than a week until clear wine rises to the top. Unlike makgeolli, which is strained with the solids, only that top layer is gently drawn off, so yakju comes out a transparent gold. During fermentation it gets one stir a day with a sanitized paddle. The drawn-off wine is bottled, rested in the fridge for two days, and poured cold into small cups.

Prep 25min Cook 35min 4 servings

Grilled Medium

Korean Spicy Grilled Octopus

The octopus is already cooked, so all the pan has to do is reduce the gochujang sauce onto it. Over high heat, it is done the moment the sauce darkens at the edges and turns glossy.

Prep 20min Cook 10min 2 servings

Soups Hard

Korean Seafood & Chicken Herbal Soup

A whole chicken simmers for over an hour, until the broth turns milky, before the abalone, small octopus and shrimp go in. Adding the abalone guts makes the broth deeper still; whether to include them is up to the cook.

🏠 Everyday

Prep 35min Cook 70min 4 servings

Stews Easy

Country-style Soybean Paste Stew

Country-style doenjang gives this stew a dense, earthy body, and the Cheongyang chili added at the very end cuts through it with a sharp, clean heat. Half a block of tofu is torn by hand into rough chunks and simmered gently for 3 minutes so the pieces hold together.

Prep 15min Cook 20min 2 servings

Steamed Medium

Korean Spicy Steamed Baby Octopus

Baby octopus, at its best in spring, spends only a short time in a gochujang and gochugaru marinade before steaming on a bed of cabbage and onion. Ten minutes is enough to coat the pieces before they start giving up water. As the vegetables soften, their juices mix with the marinade into a small pool of spicy sauce at the bottom. The cabbage keeps the octopus off the steamer and takes the edge off the heat. The steamer should be at a full boil before the octopus is added, and the lid stays shut so the steam stays strong. The window between springy and rubbery is narrow, and the moment the pieces curl up plump is the moment to stop.

Prep 20min Cook 15min 2 servings

Kimchi Easy

Korean Water Kimchi (Chilled Radish Broth Kimchi)

The broth, not the vegetables, carries this water kimchi: it is meant to be spooned up and sipped cold. Gochugaru is steeped in a cheesecloth bundle so the water turns clear red without powder clouding it. Radish and napa cabbage are sliced into thin flat squares and salted only briefly, so they keep some crunch in the liquid. A day at room temperature brings a gentle tang, and a few more days in the fridge round it out. A spoonful next to spicy dishes cools the mouth, and in summer it drinks almost like naengmyeon broth.

Prep 20min 0 4 servings

Noodles Easy

Korean Shrimp Head Ramyeon

The raw heads left over from live shrimp sashimi are simmered with one packet of spicy instant noodles. As the shells turn from gray to orange, the broth picks up the shrimp's sweetness and the aroma of the shells.

⚡ 20-Minute Recipes

Prep 5min Cook 8min 1 serving

Side dishes Easy

Saeujeot Muchim

Saeujeot, tiny salted shrimp, supplies every bit of salt in this side dish; the chili flakes, garlic, scallion, and sesame oil only round it out into something eaten a little at a time from a small bowl. Jars vary a lot in how much brine they hold, and too much liquid leaves the seasoning sliding around in a puddle. Coloring the shrimp with chili flakes first, then folding the rest in from the bottom up, keeps the little shrimp whole instead of mashed.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min 0 2 servings

Rice Medium

Korean Sesame Oil Abalone Porridge

Two tablespoons of sesame oil take the minced abalone innards and garlic over low heat, and the oil picks up their briny aroma before any rice goes in. Keeping the heat low at this stage is what tames the fishy edge of the innards.

Prep 20min Cook 35min 2 servings

Stir-fry Easy

Korean Stir-Fried Kimchi (Caramelized Aged Kimchi Banchan)

When kimchi has gone too sour, this is the first thing many Korean households think of making. The kimchi is cut without squeezing out its juices and fried with onion over medium heat until the liquid in the pan cooks down and clings to the leaves. Besides rice, it often goes on top of ramyeon.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 10min 4 servings

Street food Easy

Korean Tornado Sausage (Spiral-Cut Batter-Fried Sausage Skewer)

Spiral cuts opened along the skewer let batter settle into every gap, so the sausage ends up wrapped in many thin, crisp ridges rather than one coat. An uneven knife depth is the usual failure: one side snaps off while the other never opens.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Drinks Medium

Korean Bitter Melon Jujube Tea

Dried bitter melon is bitter and dried jujube is sweet, and simmered in equal amounts they make a tea that leans neither way. Dried tangerine peel goes in only sparingly, since a lot of white pith makes it astringent.

Prep 12min Cook 28min 4 servings

Grilled Easy

Korean Grilled Mixed Mushrooms

Three mushrooms, king oyster, shiitake and oyster, are cut to roughly the same size and cooked in one pan. They hold a lot of water, and turning them too early steams them instead of browning, so wait until the underside is golden and flip only once.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Soups Easy

Hobeop-guk (Korean Zucchini Shrimp Soup)

Cut into 0.7 cm half-moons and cooked only briefly, the zucchini keeps its shape in the clear broth and a little firmness at the center. The shrimp, added first, flavor the broth; dried shrimp make it deeper.

🏠 Everyday

Prep 10min Cook 15min 4 servings

Stews Medium

Korean Dried Radish Greens & Clam Soybean Stew

Dried radish greens (siraegi) sauteed in perilla oil bring a nutty, chewy base, and clams add a clean, briny broth on top of it. The clams are added near the end and release salt as they open, so final seasoning waits until after they do.

Prep 20min Cook 25min 4 servings

Steamed Easy

Korean Steamed Clams

Whole garlic cloves and rice wine come to a boil before a mix of clams is added, giving the broth they release a slow, mellow garlic note. With the clams bringing their own salt, the measured salt is stirred in only after tasting, a little at a time. Green onion and cheongyang chili steam for just half a minute at the end to perfume the broth; any longer and the clam meat shrinks and toughens. Purging the clams in salted water beforehand matters as much as the cooking, because any sand ends up in the bowl. Clams that stay shut are thrown out, and the leftover broth makes a base for noodles or porridge.

Prep 25min Cook 15min 4 servings

Kimchi Medium

Korean Shepherd's Purse Kimchi

Made with early-spring shepherd's purse, this kimchi is eaten as soon as the seasoning settles in the fridge, and sweet rice paste gives the chili and anchovy sauce dressing enough body to cling to the thin stems. Washing takes more care than anything else in the recipe: soil hides between the fine roots, and any left behind makes the whole batch taste muddy and bitter.

Prep 25min Cook 1min 2 servings