Korean Recipes

1880 Korean recipes. Page 57 of 79. Compare ingredients and cooking times. Korean Shrimp Tomato Knife-Cut Noodles, Fermented Soybean Leaf Muchim.

Noodles Medium

Korean Shrimp Tomato Knife-Cut Noodles

With a base of tomato, garlic, onion and olive oil and a finish of grated Parmesan, this lands somewhere between a light tomato pasta and Korean knife-cut noodle soup. There is no anchovy stock or soy sauce, which leaves the tart tomato flavor in charge. That also means the tomatoes have to be crushed and cooked down until thick before any water is added, or the broth tastes flat. The garlic stays pale, cooked gently only until the onion turns translucent. Added once the noodles are nearly done and seasoned with just a pinch of salt, the shrimp stay tender and the broth does not turn salty.

Prep 14min Cook 20min 2 servings

Side dishes Medium

Fermented Soybean Leaf Muchim

These are not fresh soybean leaves but leaves that have been fermented in brine, so the first job is soaking out their strong funk and excess salt before any seasoning touches them. Rather than tossed loose, they are stacked a few at a time with the fish sauce and chili dressing brushed between the layers, then packed into a container and chilled.

🏠 Everyday

Prep 20min Cook 10min 4 servings

Rice Medium

Korean Abalone Pot Rice (Ocean-Scented Sesame Base Grain Pot)

Thin slices of abalone go onto the rice only when the surface water has nearly gone, then cook in nothing but the heat of a 5-minute rest, lid on and burner off, and stay tender. The finished rice is mixed with a dressing of soy sauce, scallion, minced garlic, and sesame seeds.

Prep 20min Cook 25min 2 servings

Stir-fry Medium

Korean Kimchi Bulgogi (Kimchi Stir-Fried Marinated Beef)

Beef marinated with pear juice and sugar is stir-fried over high heat with aged kimchi. The kimchi's sourness and salt make it less sweet than ordinary bulgogi, and its juices soak into the meat as they cook together. Regular napa cabbage kimchi works if there is no aged kimchi on hand.

🏠 Everyday

Prep 30min Cook 10min 2 servings

Street food Easy

Korean Peanut Bread (Mold-Baked Peanut-Studded Street Snack)

Coarsely chopped roasted peanuts crunch through a soft, buttery crumb in these mold-baked street cakes. Grinding the peanuts too fine keeps the nutty flavor but loses the crunch. They stay chunky, with a few pieces set on top for looks.

Prep 15min Cook 15min 4 servings

Drinks Easy

Korean Lotus Root Tea (Warm Herbal Root Brew)

Lotus root sliced thin and steeped slowly over low heat lets its starch out bit by bit, so the tea looks clear but has a slightly silky body. Five minutes in cold water after slicing rinses off the surface starch and keeps the tea from going cloudy. Most of the sweetness comes from the jujubes in the pot.

Prep 10min Cook 30min 2 servings

Grilled Easy

Korean Mentaiko Butter Grilled Cod Roe

Three ingredients make this: salted pollock roe, butter and parsley. The roe goes into butter melted over low heat in a small pan and is left alone for the first two minutes, then rolled and basted once the underside sets pale gold. Its membrane is thin and splits easily if the heat climbs. Chopped parsley goes over the top on the plate.

⚡ 20-Minute Recipes

Prep 5min Cook 8min 2 servings

Soups Easy

Korean Mussel Seaweed Soup

Hair-fine strands of maesaengi seaweed spread green through the whole broth, with pieces of mussel to chew on in between. Both are winter ingredients from Korea's south coast, at their best from November to February. Oysters can take the mussels' place.

🏠 Everyday

Prep 15min Cook 20min 2 servings

Stews Medium

Korean Dried Radish Greens Perilla Stew

Ground perilla seed turns the rice-rinse broth beige and thick, and it eats more like a cream soup than a red jjigae. The dried radish greens (siraegi) need their tough outer skin peeled off, or they stay stringy.

Prep 25min Cook 30min 4 servings

Steamed Easy

Korean Steamed Clams with Rice Wine

A knob of butter dropped in as the first clam opens turns the salty mix of rice wine and clam juice cloudy and rounded. No stock is used, so the broth tastes only as good as the clams and how well they were purged. Tilting the lid as it comes off sends condensation away from the pot instead of back into the liquid, and a scatter of chopped chives cuts through the butter. In Korea this is a drinking snack, brought to the table while the shells are still steaming.

🍺 Bar Snacks

Prep 25min Cook 10min 2 servings

Kimchi Medium

Korean Spicy Salted Octopus Jeotgal

Raw nakji, a slender-armed octopus, gets a 30-minute salt cure and then goes straight into the red pepper seasoning and stays springy instead of turning soft like long-fermented jeotgal. Thin arms and the thick body are cut to different lengths so each piece makes a similar bite. Starch syrup makes the dressing glossy and sweet, slices of garlic give some bites a sharp edge, and sesame finishes it with a toasted note. Anyone who should avoid raw seafood should skip this dish, as salt curing does not replace cooking.

Prep 45min 0 2 servings

Noodles Medium

Korean Black Soybean Noodle Cup

Black soybeans (seoritae) turn this chilled noodle soup a soft gray, and their nuttiness runs deeper than the ivory broth made from ordinary yellow soybeans, with a clean finish. The cooked beans are cooled completely before blending so their nutty aroma is not lost. Milk blended in with the cold water gives the broth a rounder, creamier feel, and salt is the only seasoning. Pressing the broth through a fine strainer removes bits of skin for a smooth, drinkable texture, and an hour in the fridge before serving deepens the flavor. Served in cups over thin somyeon with cucumber, cherry tomatoes, and ice, it works as a single-portion take on kongguksu, the Korean summer noodle dish.

Prep 25min Cook 10min 2 servings

Side dishes Medium

Samnamul Muchim

Samnamul, deer fern shoots with stems and leaves still attached, gets a one-minute blanch and is cut into 4 cm lengths. Soup soy sauce and perilla oil season it, and a scatter of salt after everything is mixed sets the final balance.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 5min 4 servings

Rice Medium

Korean Abalone Mugwort Porridge

Young mugwort, at its most tender in early spring, gives this abalone porridge a grassy bitterness that cuts through the rich innards and leaves a clean finish. Pull out any tough mugwort stems beforehand, because they stay stringy in an otherwise silky porridge.

Prep 20min Cook 30min 2 servings

Stir-fry Medium

Korean Kimchi Pork Stir-fry

Well-fermented sour kimchi goes in, and its sourness does the job of a sauce. When the kimchi is salty, the rest of the marinade goes in a little at a time rather than all at once, and wrapping bites in lettuce takes the edge off the heat.

🏠 Everyday

Prep 18min Cook 15min 4 servings

Street food Easy

Korean Tteok Kkochi Yangnyeom Gui (Grilled Rice Cake Skewers)

Equal parts gochujang, ketchup, and oligosaccharide syrup, brushed on in two thin coats, give these grilled skewers their glossy red finish. Hard garae-tteok soaks in warm water for only 5 minutes, since longer soaking makes it crack on the skewer. Sesame seeds go on at the end, and cheese powder is an option.

Prep 15min Cook 14min 4 servings

Drinks Easy

Korean Lotus Leaf Tea (Roasted Rice and Lotus Brew)

Dried lotus leaf has a quiet, soft grassy scent, much gentler than most Western herbal teas, and roasted brown rice fills it out with a toasty grain note. Simmered too long, the tea turns astringent, and too much rice syrup buries the lotus aroma.

Prep 6min Cook 20min 4 servings

Grilled Medium

Korean Grilled Octopus

Coated thinly in gochujang and syrup, small octopus needs only a minute and a half on a grill rack or pan, two minutes at most. Snipped into bites with scissors, it goes into perilla or lettuce wraps or over a bowl of rice.

Prep 20min Cook 10min 2 servings

Soups Easy

Honghap-tang (Korean Mussel Garlic Broth)

Mussels simmered in their shells give off a briny, sweet liquor that becomes the soup. At the drinking table the broth is sipped between glasses, and the mussels are fished out and dipped in chogochujang, a sweet-sour chili sauce. Plump winter mussels make the sweetest broth.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Stews Medium

Korean Dried Greens Mackerel Stew

Radish lines the bottom of the pot, dried radish greens go on top, and mackerel sits above both, with rice-rinse water poured slowly in at the edge. Chili flakes alone, no gochujang, keep the broth a clear red rather than a cloudy one. The mackerel is cooked on the bone, and the flesh is picked off with chopsticks at the table.

Prep 20min Cook 35min 4 servings

Steamed Medium

Korean Steamed Yellow Croaker

Yellow croaker has fine, tender flesh that separates into neat flakes under chopsticks, and the soy sauce seasoning seeps along deep scores in its sides. The fish stays put in the steamer from start to finish, and the few spoonfuls of liquid left underneath are poured back over it to eat with rice.

Prep 15min Cook 25min 2 servings

Kimchi Easy

Korean Soy Pickled Cucumber

Hot soy brine sets only the outer surface of the cucumber while the center stays crisp even after several days of chilling. Whole garlic cloves slowly release their aroma into the liquid and hot green chilies leave a faint heat at the end of each bite, giving more depth than plain soy pickles. Because the half-moons are cut a thick 1 cm, they need about two days of chilling before the soy and vinegar reach the middle. The first pour is hot, but when the brine is drained and boiled again to keep the slices crisp for longer, it goes back on only after cooling. Serve it over rice or next to gukbap, a Korean rice and soup dish.

🏠 Everyday

Prep 20min Cook 10min 4 servings

Noodles Medium

Shabu-shabu Kalguksu Hot Pot

One pot of spicy anchovy broth carries three rounds: thin beef and vegetables first, then kalguksu noodles, then fried rice scraped from the bottom. Beef slices go in one at a time, since a clump stays red in the middle. Each round leaves more flavor in the broth for the next. Stop the rice once a thin crust starts to form, before it scorches.

Prep 20min Cook 25min 2 servings

Side dishes Easy

Sigeumchi Namul

All of the measured salt goes into the blanching water, leaving soy sauce as the only seasoning in the dressing itself. Keeping the pot at a hard boil after the spinach goes in lets the leaves wilt within moments, and the cold water bath that follows fixes their bright green. Cut to a length that is easy to pick up with chopsticks, the spinach is finished with sesame seeds crushed lightly between the palms.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 5min 4 servings