Korean Recipes

1880 Korean recipes. Page 72 of 79. Compare ingredients and cooking times. Korean Samgyeopsal Ganjang Jorim (Soy-Braised Pork Belly).

Steamed Medium

Korean Samgyeopsal Ganjang Jorim (Soy-Braised Pork Belly)

Pork belly and big chunks of radish braise together in soy sauce, and by the end the radish has absorbed as much of the rich, salty liquid as the meat. The belly is blanched briefly and rinsed first; skip that and the surface impurities and porky smell end up in the sauce. The radish is cut large because small pieces fall apart over the long simmer. Covered at first and then uncovered, the pot moves from gentle braising to reducing, which leaves the pork and radish coated in a glossy soy glaze rather than sitting in thin broth. It holds up well when made ahead, because cooling and rewarming drive the seasoning in further.

Prep 20min Cook 55min 4 servings

Rice Easy

Korean Corn Cheese Pot Rice

Mozzarella goes over rice cooked with butter-sautéed corn, the lid goes back on, and the heat of resting melts it so it stretches in long strands when you lift the paddle. A little milk in the cooking liquid makes the rice soft and creamy, and the corn kernels pop as you bite.

Prep 10min Cook 22min 2 servings

Stir-fry Medium

Korean Selleri Sogogi Bokkeum (Celery Beef Stir-fry)

Celery keeps much of its crunch and scent after a quick stir-fry, so it stays distinct among the soy and oyster sauce beef. The pan the beef came out of is not washed; the celery and onion go straight into it.

🏠 Everyday

Prep 16min Cook 9min 2 servings

Soups Hard

Korean Namdo-Style Loach Soup

Whole loaches are boiled until the bones soften, ground, and pushed through a sieve, and the resulting broth clings heavily to the spoon. Radish greens tossed in doenjang and some perilla powder go in too, and ground sancho pepper is sprinkled on a little at a time just before eating.

🏠 Everyday

Prep 30min Cook 45min 4 servings

Steamed Hard

Korean Braised Beef Shank

Beef shank carries a lot of connective tissue that stays tough after a quick cook but lets the meat pull apart along the grain after a long, low simmer. As the braise cools, gelatin from the shank sets the sauce, and warming it again melts it back into a glossy, slightly thick glaze.

Prep 25min Cook 120min 4 servings

Rice Medium

Korean Omelette Rice (Ketchup Fried Rice in Egg Wrap)

Ketchup rice, fried in butter with ham, vegetables and peas, is folded inside an egg still moist in the middle, using the curve of the pan. Cut into, the half-set egg runs over the rice, and the peas show up as flecks of green.

Prep 10min Cook 15min 2 servings

Stir-fry Easy

Korean Sautéed Spinach (Garlic Soy Sesame Spinach Side)

How much liquid ends up in the pan depends on how dry the washed spinach is before it goes in. The only seasoning is a teaspoon of soy sauce, with sesame oil and sesame seeds stirred in after the heat is off.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 5min Cook 5min 4 servings

Soups Medium

Korean Namhae-Style Clam Broth

Seven hundred grams of clams, a spoonful of rice wine and water make up nearly the whole pot. Once the shells start opening the soup is minutes from done, and the chilies, green onion and garlic should all be cut before the heat goes on.

🏠 Everyday 🥗 Lighter Meals

Prep 35min Cook 18min 2 servings

Steamed Easy

Korean Steamed Tofu with Spinach

Tofu, spinach and shiitake share one covered pan over low heat without any frying, and the soy seasoning stays light and clean. The slices are pressed firmly between paper towels before they reach the pan, since water left in the tofu clouds the liquid and dilutes the seasoning. Shiitake supplies most of the savory depth in an otherwise plain sauce, while the spinach wilts down between the tofu slices. Perilla oil is drizzled on only after the heat is off, which keeps its nutty aroma from cooking away. Just a shallow pool of liquid gathers under the tofu, making this a side dish for chopsticks rather than a soupy one.

Prep 12min Cook 18min 2 servings

Rice Easy

Korean Snack Bar Omelet Rice

Korean snack bars serve omelet rice in its plainest form: ketchup fried rice with ham, onion and carrot, wrapped in thin egg and topped with more ketchup. The ketchup and Worcestershire sauce bubble at the edge of the pan before being stirred into the rice. Turned out onto the plate, it takes the familiar oval shape.

Prep 15min Cook 18min 2 servings

Stir-fry Easy

Korean Stir-fried Radish Greens with Perilla

No doenjang goes into this siraegi (dried radish greens). They are tossed with soup soy sauce and garlic, fried in perilla oil and finished with ground perilla seed loosened in water, which tastes lighter and nuttier than a doenjang-braised siraegi.

🏠 Everyday

Prep 15min Cook 20min 4 servings

Soups Medium

Korean Wild Mushroom Hot Pot

The water used to soak the dried neungi mushrooms is not poured away; it becomes part of the hot pot broth. So much of the aroma has already moved into that water that the broth smells deeply of mushroom without any meat at all.

🏠 Everyday

Prep 25min Cook 25min 4 servings

Steamed Medium

Korean Braised Dried Radish Greens with Doenjang

Jijim uses far less liquid than a stew, so by the end the dried radish greens (siraegi) are coated in a glossy doenjang (Korean soybean paste) sauce with almost no broth left. Stripping the tough outer fibers matters: skipped, the stems stay stringy however long they cook.

Prep 18min Cook 20min 4 servings

Rice Easy

Korean Red Bean Rice (Steamed Rice with Adzuki Beans)

Tied to the winter solstice custom of warding off bad luck, this seasonal rice is soaked and cooked in the water the adzuki beans boiled in, which tints every grain an even red. The beans' first boiling water is thrown out, and they come out of the second pot just before their skins split.

Prep 4min Cook 40min 4 servings

Stir-fry Easy

Korean Beef and Broccoli Stir-Fry

The broccoli's thick stems are cut smaller than the florets and blanched with them for just 40 seconds to a minute, and after joining the beef it gets only about another minute in the pan, finishing before the green turns yellow.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Soups Medium

Korean Chicken and Neungi Mushroom Soup

The neungi mushrooms join the pot only for the final 15 minutes, after the chicken has spent 50 minutes making its stock. Boiled from the start, they would lose their aroma and leave something close to an ordinary chicken soup.

🏠 Everyday

Prep 20min Cook 70min 4 servings

Steamed Medium

Korean Hairtail Braised with Dried Greens

Dried radish greens (siraegi) stay chewy through the braise and soak up the gochujang and soy sauce, so here they are as good with rice as the hairtail itself. The greens are tossed with a little doenjang beforehand, which leaves a nutty, savory note under the braise.

Prep 25min Cook 35min 4 servings

Rice Medium

Korean Red Bean Porridge (Velvety Adzuki Porridge with Rice Dumplings)

Pushing only half of the cooked adzuki beans through a sieve and leaving the rest whole makes the porridge velvety while keeping whole beans and soft glutinous rice balls (saealsim) to bite into. Koreans traditionally eat it on the winter solstice (dongji).

Prep 30min Cook 60min 4 servings

Stir-fry Easy

Korean Spicy Beef Stir-Fry

Thin-sliced bulgogi beef sits in a gochujang marinade for about ten minutes, then hits a hot pan with onion. By the end there is almost no liquid left, just a glossy coat of sauce clinging to every slice.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Soups Easy

Korean Chilled Cucumber Soup

On a hot day this takes the soup's place on the Korean table. Thin cucumber slices sit in a sharp broth where vinegar leads, and ice goes in right before serving so it arrives very cold.

🏠 Everyday

Prep 10min Cook 2min 4 servings

Steamed Medium

Korean Braised Mackerel with Dried Radish Greens

Oily mackerel and earthy dried radish greens cook down together, the fish fat seeping into the greens while the greens soften the strong flavor of the fish. Radish on the bottom of the pot grows sweeter the longer it braises and takes the edge off both the chili heat and any fishiness. The sauce is left slightly loose, enough to spoon over a bowl of rice.

Prep 20min Cook 35min 4 servings

Rice Medium

Korean Pyongyang Onban (Rice in Clear Chicken Broth)

Pyongyang once ate this chicken and rice soup for breakfast. With no doenjang or gochujang and salt as the only seasoning, any cloudiness in the broth shows up in the taste. The chicken, scallion and garlic are kept at a bare simmer for 45 minutes. Rice goes into the bowl first, then the broth with its shiitake, and the shredded chicken on top.

Prep 20min Cook 55min 2 servings

Stir-fry Easy

Korean Beef and Paprika Stir-Fry

Beef and bell pepper are cut into strips of about the same width, and one pinch of the chopsticks brings up both. The seasoning is only soy sauce, sesame oil and garlic, and the peppers go in once the beef's marinade starts to bubble in the pan.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Soups Easy

Ojingeo-muguk (Korean Squid Radish Soup)

The radish simmers alone for more than 8 minutes to sweeten the broth, and the squid goes in afterwards for only 4 to 5. The rings are right when they turn opaque and begin to curl; any longer and they toughen fast. No chili flakes go in.

🏠 Everyday

Prep 15min Cook 20min 4 servings