Korean Recipes

1880 Korean recipes. Page 74 of 79. Compare ingredients and cooking times. Korean Soy-Braised Chicken Wings, Sea Urchin Bibimbap.

Steamed Easy

Korean Soy-Braised Chicken Wings

Chicken wings have plenty of skin, and in the final reduction the soy and sugar liquid clings to it in a thin, shiny lacquer. The wings first cook covered so the meat turns tender in the broth, and only then does the lid come off to boil the sauce down around them. Shallow cuts in the thick parts let the seasoning reach past the surface, and a teaspoon of sesame oil stirred in off the heat adds a toasted aroma.

Prep 15min Cook 35min 3 servings

Rice Easy

Sea Urchin Bibimbap

Chilled uni meant for raw eating goes onto rice that has been allowed to stop steaming. Rice that is too hot starts to cook the surface of the roe and changes its texture. There is no gochujang, just a little sesame oil and sesame seeds, with shredded lettuce, radish sprouts and seasoned seaweed flakes.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Easy

Korean Beef and Bean Sprout Stir-fry

Once the beef is in the pan this is done in a few minutes, so the onion, garlic and soy sauce are lined up next to the stove before the heat goes on. The bean sprouts come off while their stems are still white and crisp.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 8min 2 servings

Soups Easy

Korean Shrimp Seaweed Soup

Shrimp instead of beef makes this seaweed soup lighter, with a clearer taste of the sea. The seaweed and garlic go into sesame oil for two minutes, then the shrimp follow just until they turn pink, and the water goes in right away.

🏠 Everyday

Prep 15min Cook 20min 2 servings

Steamed Easy

Korean Spicy Braised Tofu

Firm tofu is soaked briefly in salted water, then pan-fried until golden with firm edges that let the slices keep their corners through the spicy braise. Onion and green onion cook on top of the tofu and add sweetness to a sauce of soy sauce, gochugaru and a little sugar. The heat goes off while some sauce still pools at the bottom of the pan, enough to spoon over the tofu and a bowl of rice.

Prep 10min Cook 15min 2 servings

Rice Easy

Korean Spinach Soybean Paste Porridge

Doenjang (Korean soybean paste) is dissolved into anchovy stock, and the porridge tastes close to a bowl of doenjang soup. The rice is toasted in sesame oil before the stock goes in, and the spinach, blanched and chopped ahead, is stirred in just before the heat goes off and served while it is still bright green.

Prep 12min Cook 20min 2 servings

Stir-fry Easy

Korean Tomato Dalgyal Bokkeum (Tomato Egg Stir-fry)

The eggs are cooked only about 70 percent of the way, set aside, and folded back in at the end, which keeps the curds soft. Tomatoes cut a little larger than bite size can release their juice without collapsing right away.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 7min 2 servings

Soups Easy

Korean Shrimp Mulmandu in Light Broth

Store-bought frozen shrimp dumplings keep this one quick. Simmering the shrimp for about two minutes before the dumplings go in gives the clear broth some seafood flavor, and the dumplings keep their shape best added still frozen.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Steamed Easy

Korean Soy-Braised Whole Garlic

Simmered slowly in soy sauce, whole peeled garlic loses almost all of its raw bite and turns soft and fluffy inside, while corn syrup gives the outside a shiny glaze. High heat for too long only toughens the surface. After the first boil, the pot drops to medium-low and stays uncovered. Once tender, the cloves crush easily, which is why they are turned only once or twice.

Prep 10min Cook 25min 4 servings

Rice Medium

Korean Dried Radish Leaf Rice

Siraegi, dried radish greens boiled until tender, steam on top of the rice, and nothing seasons the pot. Each person stirs in a doenjang and soy paste with chili flakes and green onion, a spoonful at a time, and decides how salty the bowl gets.

Prep 20min Cook 30min 2 servings

Stir-fry Medium

Korean Stir-Fried Taro Stems

It starts in perilla oil and finishes with ground perilla seed, so that toasty perilla aroma shows up twice. Taro stems are long and stringy by nature; even after soaking up the soy broth and going soft, you can still feel the fibers when you chew.

🏠 Everyday

Prep 15min Cook 12min 4 servings

Soups Medium

Korean Ox Bone Broth (Milky Collagen-Rich Marrow Soup)

Beef leg bones simmer for more than six hours until the broth is as white as milk. It belongs with seolleongtang and gomtang, but no meat goes in. The same bones can be boiled again three or four times, each batch paler and cleaner-tasting than the last.

🏠 Everyday

Prep 60min Cook 480min 4 servings

Steamed Medium

Korean Taro Stem Perilla Steam

Taro stems are long and fibrous, and in this dish they soak up a creamy perilla-seed broth between their strands, bending softly when you bite and releasing that nutty liquid. With only soup soy sauce for seasoning and onion and garlic softened in perilla oil for a gentle sweetness, the dish ends up mild rather than spicy or salty. The sauce is thick enough to coat a spoon and sits well over rice.

Prep 20min Cook 35min 4 servings

Rice Easy

Korean Dried Radish Greens Chicken Porridge

Poached chicken breast, pulled into fine shreds, turns up in every spoonful. The savory depth of the porridge comes from siraegi (boiled dried radish greens) and garlic sauteed in sesame oil before the rice goes in.

Prep 25min Cook 35min 4 servings

Stir-fry Medium

Korean Taro Stem Stir-fry with Perilla Powder

Three full tablespoons of ground perilla seed turn the broth thick and creamy. Even pre-boiled taro stems have a tough outer layer to peel, and the thick ones are split lengthwise; prepared that way they bend softly and keep a little chew.

🏠 Everyday

Prep 20min Cook 12min 4 servings

Soups Medium

Korean Ox Bone Broth with Napa Outer Leaves

With the ox bone broth made ahead, the work here is in the napa outer leaves (ugeoji). Blanched leaves are rubbed through with doenjang, chili flakes, garlic and perilla oil, then stir-fried in the pot for three minutes to bring up the doenjang aroma before the broth goes in.

🏠 Everyday

Prep 20min Cook 50min 4 servings

Steamed Medium

Korean Braised Chicken with Burdock

Fat and juices from boneless chicken thighs melt into the soy braising liquid, and the burdock root that soaks it up turns sweeter and saltier the longer you chew. A short soak in vinegared water takes the astringency out of the burdock, leaving a nutty root flavor instead of an earthy one. Thin diagonal slices of burdock cook through far faster than thick pieces. Some of the fatty chicken skin is trimmed away and the meat sits briefly in cooking wine and ginger juice, which keeps the sauce clean and free of any gamey smell. Tender thigh meat and chewy, slightly crisp burdock end up glazed together as an easy side for rice.

Prep 20min Cook 35min 4 servings

Rice Medium

Korean Mackerel and Dried Greens Rice Soup

Boneless mackerel means you can pour the doenjang broth straight over rice without picking out bones. Siraegi (dried radish greens) simmered until the stems are tender makes the broth deep and earthy, and the chili-seasoned fish gives it a little bite.

Prep 25min Cook 35min 4 servings

Stir-fry Easy

Korean Seaweed, Perilla & Shrimp Stir-fry

Hijiki toughens with long cooking. The shrimp go in first, and the seaweed joins when they are about 70 percent done and is mixed through within 2 minutes. Perilla powder is scattered over low heat so that it clings to the hijiki instead of clumping.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Soups Medium

Samgyetang (Korean Ginseng Chicken Soup)

Each small hen is stuffed with soaked glutinous rice, fresh ginseng, jujubes, and garlic, and as it simmers the rice releases starch that gives the broth a soft, nutty body. Soak the rice at least 30 minutes so it cooks through inside the bird, and leave room for it to swell. A loose leg joint signals the hen is nearly there, but the thickest thigh meat and the rice in the cavity each need their own look. Salt is served on the side for dipping rather than added to the pot.

🏠 Everyday

Prep 30min Cook 90min 2 servings

Steamed Easy

Korean Braised Burdock and Konjac

With no meat at all, this braise relies on texture: thin slices of burdock stay crisp and chewy while konjac, a firm jelly made from konjac yam, stays bouncy. The konjac is blanched and then dry-toasted in an unoiled pan for 1 minute, which takes away its distinctive smell. Burdock absorbs the seasoning faster the thinner it is sliced, and after its vinegar-water soak it is drained well so the braising liquid is not watered down. Holding back the syrup until the soy liquid has reduced by about half lets it add gloss at the end instead of scorching. Sesame oil and seeds stirred in off the heat finish it.

Prep 15min Cook 25min 2 servings

Rice Medium

Korean Dried Radish Greens Beef Pot Rice

Soy-marinated beef lines the bottom of the pot, the rice is layered over it, and siraegi (boiled dried radish greens) tossed with doenjang and perilla oil crowns the rice as it cooks. The beef seasons the lower layer while the greens season the upper one. A gentle stir at the end brings the two together.

Prep 25min Cook 35min 4 servings

Stir-fry Medium

Korean Stir-Fried Burdock Root

Thin burdock matchsticks cook down in soy sauce and grain syrup until the outside is a glossy brown while the inside keeps some bite. Near the end, when the bubbles get large and the liquid is almost gone, the sugars catch on the pan very quickly, and that is when the bottom needs frequent scraping.

🏠 Everyday

Prep 15min Cook 12min 4 servings

Soups Hard

Korean Ox Bone Soup (Milky Slow-Simmered Beef Bone Broth)

By tradition the broth reaches the table unseasoned, and salt and pepper are added by each person eating. Over 6 to 8 hours of simmering it turns from clear to milky, and the brisket, pulled out after about 2 hours, is sliced thin for the top. Rice or thin noodles go into the bowl with sliced green onion.

🏠 Everyday

Prep 60min Cook 480min 4 servings