Korean Recipes

1880 Korean recipes. Page 61 of 79. Compare ingredients and cooking times. Korean Soft Tofu Noodle Soup, Yangnyeom Gejang (Korean Spicy Marinated Raw Crab).

Noodles Easy

Korean Soft Tofu Noodle Soup

Soft tofu spooned in large pieces stays in tender curds within the anchovy broth, sliding down alongside the knife-cut noodles. It is added only after the noodles are done and barely stirred, since any real stirring breaks it into small bits. The broth tastes clean and mild, seasoned only with soup soy sauce, garlic and salt and no chili. A minute of simmering after seasoning takes the raw edge off the garlic, and skimming the foam keeps the broth clear. The noodles are loosened by hand and scattered in rather than dropped as one mass. Zucchini half-moons cook for just 2 minutes to keep their shape and color.

Prep 10min Cook 15min 2 servings

Side dishes Medium

Yangnyeom Gejang (Korean Spicy Marinated Raw Crab)

Unlike soy-brined crab that sits for days, this version coats quartered raw crab in a thick chili paste and is ready after half a day in the fridge. Because the paste does not cook anything, the crab must be sold for raw consumption and stay at 4°C or below from cleaning through marinating.

🏠 Everyday

Prep 25min 0 4 servings

Rice Easy

Korean Kimchi Fried Rice (Kimchi Bokkeumbap)

This version has ground pork in it, and only a little gochujang, so the sour tang of well-fermented kimchi leads. Made with long-aged kimchi (mugeunji), it gets noticeably deeper.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Easy

Korean Stir-fried Anchovies with Shishito Peppers

The shishito peppers stay in the oil until a few dark blisters appear on the skins, which is where their slightly bitter aroma comes from. The tiny anchovies are toasted separately in a dry pan beforehand until crumbly, and they only rejoin the peppers when the heat is lowered and the syrup goes in.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 9min 4 servings

Street food Medium

Korean Vegetable Dumplings

Without any meat, the filling leans on firm tofu, cabbage, garlic chives, and short-cut Korean sweet potato glass noodles, which give each bite an even, springy chew while the chives stand in for green onion. Pan-frying sets a thin golden crust on the bottom while the top of the wrapper stays soft.

Prep 20min Cook 12min 2 servings

Grilled Medium

Korean Herb Grilled Duck Breast

Duck breast rubbed with rosemary, thyme, garlic and olive oil is pan-roasted, then glazed in its last minute with soy sauce and pear juice. After a five-minute rest it is sliced thin against the grain, showing pink meat under the herb-scented skin.

Prep 25min Cook 16min 2 servings

Soups Medium

Korean Abalone Radish Soup

The abalone guts are fried with the radish in a little sesame oil before anything else, and they are why this otherwise clear soup turns faintly green and smells strongly of the sea.

🏠 Everyday

Prep 20min Cook 25min 2 servings

Stews Medium

Korean Blood Sausage Perilla Stew

Once the 400 g of sundae is in, the pot stays on low heat for six minutes and gets stirred as little as possible. A hard boil splits the sausage casings and lets the filling spill out. Cabbage is cooked in the beef bone broth beforehand, and perilla seed powder stirred in at the end thickens it.

Prep 18min Cook 22min 4 servings

Steamed Medium

Korean Steamed Blue Crab (Whole Shell Aromatics)

Steaming a whole blue crab keeps more of its sweet juices inside the shell than boiling does, and the meat comes out briny and moist. In spring and autumn the crabs are full of roe and tomalley, which adds plenty to eat beyond the white meat. A simple dip of soy sauce sharpened with vinegar brings the sweetness forward. Eating it is hands-on work, cracking each leg joint and pulling the meat out piece by piece.

Prep 15min Cook 18min 2 servings

Kimchi Medium

Fresh Whole Cabbage Kimchi

Skipping the usual long salting, raw napa cabbage goes straight into the chili seasoning and the leaves stay crunchy, cool, and full of juice. Green plum syrup brings a rounded sweetness that fermentation would otherwise supply, softening the salt of the anchovy sauce. Tossing stops as soon as the red paste coats the leaves evenly, because any water left on the cabbage, or too much mixing, thins the seasoning.

Prep 40min Cook 15min 4 servings

Noodles Easy

Korean Tteokbokki Noodles

Tteokbokki sauce, made from gochujang, sugar and soy sauce, coats both chewy rice cakes and thick udon for a bowl that alternates between two kinds of chew. The rice cakes need longer to soften, which gives them and the fish cakes a head start while the udon cooks only briefly. The moment the sauce clings thickly, the udon is plated, before a longer simmer can swell and break it.

Prep 10min Cook 15min 2 servings

Side dishes Easy

Korean Seasoned Young Radish Greens

Young radish greens are so watery and tender that 10 to 15 seconds in boiling water wilts them. The stems keep their crunch while the leaves go soft and take up the soup soy sauce dressing. Thick-stemmed bunches get another 30 seconds.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 4min 4 servings

Rice Easy

Korean Bunsik Kimchi Bokkeumbap (Kimchi Fried Rice)

To get the taste of a Korean snack-bar plate, the kimchi is fried with gochujang, dark soy sauce and a pinch of sugar for a sweet edge. Top it with a runny fried egg and crumbled gim (seaweed) and it looks the part too.

Prep 10min Cook 15min 2 servings

Stir-fry Medium

Korean Cauliflower Soybean Paste Pork Stir-fry

Instead of being stirred into liquid, the doenjang (Korean soybean paste) is fried at the edge of the pan in the fat from the pork, which cooks off its pasty smell, before the blanched cauliflower goes in. There is no broth at all, and the heat goes off while the cauliflower stems still have a little firmness.

🏠 Everyday

Prep 18min Cook 12min 2 servings

Street food Medium

Korean Sweet Spicy Dakgangjeong

Boneless thigh pieces get only a potato starch coat and two trips through the oil, the second one hotter. The sweet and spicy gochujang and corn syrup glaze goes on in a pan already off the heat, with about twenty seconds of tossing. Even cold, the pieces still crunch when you bite in.

Prep 25min Cook 20min 4 servings

Grilled Medium

Korean Ori Gochujang Gui (Gochujang Grilled Duck)

As sliced duck grills with onion, the fat that melts out mixes with the gochujang marinade and pools in the pan as a sweet, spicy sauce. Spooning it back over the meat while it cooks is what gives the surface its shine. Wrapped in perilla leaves, each bite is noticeably less fiery.

Prep 20min Cook 15min 4 servings

Soups Medium

Jesa Tangguk (Ancestral Clear Beef Soup)

Because this soup goes on the table for ancestral memorial rites, even the way it is cut matters. Brisket, radish and tofu are sliced into neat squares of the same thickness, and the fat that rises is skimmed off to keep the broth clear.

🏠 Everyday

Prep 20min Cook 30min 4 servings

Stews Easy

Korean Silken Tofu Seafood Stew

The gochujang is stirred into the stock rather than fried in the oil, so there is no scorched edge and the broth comes out an even orange. Clams and shrimp layer their sea flavor over the anchovy stock.

Prep 15min Cook 15min 2 servings

Steamed Easy

Korean Braised Potatoes with Shishito Peppers

The potatoes finish with a sweet-salty soy glaze clinging to the outside and a floury interior. Because their wrinkled skins catch the sauce quickly, the shishito peppers wait until the potatoes are about halfway done and still keep a bit of crunch. The heat is mild enough for children, and once the glaze sets the dish holds its flavor at room temperature in a lunchbox.

🍱 Lunchbox 🧒 Snacks for Kids

Prep 15min Cook 25min 2 servings

Kimchi Easy

Korean Pickled Ginger in Soy-Vinegar Brine

Paper-thin slices of ginger are blanched for exactly 30 seconds, long enough to relax the tough fibers and tame the sharp heat. Any longer and the ginger's own fragrance dissolves into the water. Three days of cold storage lets the soy and vinegar soak deep into each slice, turning the raw bite round and mellow, and the thinner the slices are cut along the grain, the sooner that happens. One slice with a spoonful of rice is enough, and beside fatty pork belly or boiled pork it cuts the richness. A hot green chili added to the brine brings a second, brighter kind of heat.

Prep 20min Cook 8min 4 servings

Noodles Easy

Korean Rice Cake Dumpling Noodle Soup

Adding thin wheat noodles to rice cake and dumpling soup makes a heartier bowl, and every spoonful pulls up something different: chewy rice cake, a dumpling, a tangle of soft noodles. The noodles are boiled separately so the milky bone broth stays clean.

Prep 10min Cook 30min 2 servings

Side dishes Easy

Yeondubu Yangnyeom

Too fragile to slice, silken tofu goes onto a flat plate as a whole block with the dressing poured over the top. Out of the package, it rests briefly on a paper towel to shed surface water before moving to the plate. The dressing is soy sauce with chili flakes, garlic, green onion, and sesame oil, and the tofu is served either cold or warmed for a minute in the microwave.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 2min 2 servings

Rice Easy

Korean Kimchi Cheese Gimbap

Mozzarella is lined up in a single row down the middle before rolling, so every slice shows a white stripe at its center. Around it sit kimchi, stir-fried until no liquid is left in the pan, and yellow pickled radish. Sliced cheese, which melts easily, can stand in for the mozzarella.

Prep 20min Cook 10min 2 servings

Stir-fry Easy

Korean Kollabi Saeu Bokkeum (Kohlrabi Shrimp Stir-fry)

Kohlrabi is firm and a little sweet, and even stir-fried it still crunches between pieces of springy shrimp. The red bell pepper is there more for color than flavor.

🏠 Everyday

Prep 12min Cook 10min 2 servings