Korean Recipes

1880 Korean recipes. Page 75 of 79. Compare ingredients and cooking times. Korean Braised Burdock Root, Korean Beef and Mushroom Rice Bowl.

Steamed Easy

Korean Braised Burdock Root

Burdock root cut into thin, even matchsticks is cooked in soy sauce and sugar, then glazed with syrup until shiny, giving a chewy, slightly crunchy bite with a salty-sweet coating. Even cutting matters more than it looks: thinner strands go soft while thicker ones stay stiff. Cooked through, the strips bend rather than snap. It is a staple Korean banchan, close in spirit to Japanese kinpira gobo but sweeter and glossier.

🏠 Everyday

Prep 15min Cook 20min 4 servings

Rice Easy

Korean Beef and Mushroom Rice Bowl

With 180 g of king oyster and shiitake mushrooms to 200 g of beef, there is nearly as much mushroom as meat in every bite. The mushrooms are wiped clean rather than washed, added to beef already browned in butter, and stir-fried hard until they wilt before soy sauce goes in around the edge of the pan.

Prep 10min Cook 12min 2 servings

Stir-fry Medium

Korean Stir-Fried Dried Napa Cabbage Leaves

Ugeoji, dried outer napa cabbage leaves, have thick ribs that stay tough unless they are boiled until a finger presses in easily. They are then simmered down in anchovy-kelp stock with doenjang and finished with perilla oil and ground perilla seeds.

🏠 Everyday

Prep 60min Cook 15min 4 servings

Soups Medium

Korean Blood Curd Soup (Spicy Ox Blood and Beansprout Stew)

Once the doenjang-coated napa greens and bean sprouts have simmered and the broth has turned savory and cloudy, the large pieces of ox blood curd (seonji) are slid in at the edge of the pot. A deep stir with the ladle breaks them apart.

🏠 Everyday

Prep 25min Cook 50min 2 servings

Steamed Medium

Korean Braised Burdock and Beef

Thin strips of beef and burdock start together in plain water rather than a hot oiled pan. Skimming the foam then keeps the liquid clear, and the beef stays tender. Soy sauce, sugar, cooking wine and garlic go in only after the meat changes color, and the beef's savoriness rounds out the earthy burdock. Leaving a shallow layer of sauce in the pot keeps the strips moist, and once cooled and settled, it packs well for lunch.

Prep 20min Cook 25min 4 servings

Rice Easy

Korean Beef Fried Rice (Soy-Marinated Ground Beef Stir-fried Rice)

Browned ground beef gives this fried rice its savory base, with onion, carrot and zucchini diced just a little larger than the rice so they keep some bite. The beef is left alone in a hot pan before breaking it up, and the browned bits stuck to the bottom carry much of the flavor.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Stir-fry Easy

Korean Mixed Vegetable Stir-Fry

Carrot, onion, bell pepper and shiitake go in one after another, firmest first, and all of them finish crisp, with a single tablespoon of oyster sauce added only in the last 20 seconds for gloss.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 8min 2 servings

Soups Easy

Korean Spinach Clam Soup (Light Shellfish and Greens Broth)

Thin slices of radish simmer first to flavor the broth, because the clams and spinach themselves cook in moments. Turn the heat down as soon as the clams open and the meat stays tender.

🏠 Everyday

Prep 15min Cook 15min 2 servings

Steamed Medium

Korean Braised Beef and Burdock Steam

Burdock root goes into a beef shank broth that has already simmered with soy and garlic, then steams under the lid until the meat juices reach its center. The aromatic, woody note of burdock cuts through the heavy beef flavor and gives the braise a second layer of flavor. The liquid is reduced to less than half, glossy and spoonable over rice, and finished with sesame oil and toasted seeds.

Prep 25min Cook 40min 4 servings

Rice Easy

Korean Soy Glazed Beef Rice Bowl

Thinly sliced beef and onion, glazed in a sweet soy and garlic marinade much like bulgogi, go over rice with whatever sauce is left in the pan. Unlike a brothy Japanese gyudon, this one is stir-fried hard and fast so only a small pool of glossy sauce remains to soak the rice.

Prep 15min Cook 12min 2 servings

Stir-fry Easy

Korean Stir-fried Cabbage with Doenjang

A tablespoon of doenjang and some chili flakes are loosened in 30 ml of water ahead of time and poured around the rim once the cabbage edges turn glossy. Because doenjang varies in saltiness from brand to brand, the amount stays modest at first and the cabbage is tasted just before it is done.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 7min 2 servings

Soups Easy

Korean Spinach Soybean Paste Soup

Spinach brings a faint bitterness to the doenjang broth, and the wilted leaves leave it tinged a pale green.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Steamed Medium

Korean Braised Napa Outer Leaves

Blanched outer leaves of napa cabbage are thinner than dried radish greens and, once tossed with doenjang (Korean soybean paste) and covered, soften in under twenty minutes. Trimming off the stringy stems and thick ribs first is what makes the texture even; left in, they stay fibrous among the tender leaves. The seasoned leaves are stir-fried in perilla oil before any water is added, laying a nutty base under the salty bean paste. If the liquid cooks off too quickly under the lid, a splash more water is needed before it turns salty or catches on the bottom. Ground perilla seeds scattered in at the end thicken the liquid so it clings to the greens, giving a mellow, nutty side dish for rice.

Prep 18min Cook 28min 2 servings

Rice Medium

Korean Beef Gimbap (Soy-Marinated Beef Seaweed Rice Roll)

The filling is just four things: beef marinated in soy and sugar and stir-fried, spinach, carrot and strips of thin omelet. The beef is sliced thin against the grain and cooked until the marinade clings with no liquid left, which keeps the rice dry and the cut slices clean.

Prep 20min Cook 15min 2 servings

Stir-fry Easy

Korean Yangbaechu Kkae Bokkeum (Sesame Cabbage Stir-fry)

Cabbage cut into 1 cm strips and tossed briefly over high heat wilts at the edges while the center stays crisp and sweet. Sesame oil starts the cooking, and perilla oil plus partly crushed toasted sesame are added after the heat is off, layering two kinds of nuttiness.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 8min 4 servings

Soups Easy

Korean Spinach Tofu Soup

Seasoned only with soup soy sauce, the broth stays clear and the grassy note of spinach comes through, a calm bowl to set next to oily or spicy dishes. Firm tofu cut into generous cubes holds together better as it simmers.

🏠 Everyday

Prep 10min Cook 16min 4 servings

Steamed Hard

Korean Braised Beef Trotter

Beef trotters carry far more skin and tendon than meat, so they need a 90-minute low simmer before the skin gives under a chopstick. Soy sauce and sugar go in only after that, and as the liquid reduces for another 25 minutes, gelatin from the skin turns it glossy and thick. The long soak, blanch and scrub at the start clear any off smell from the bone crevices before it reaches the sauce.

Prep 25min Cook 120min 4 servings

Rice Medium

Korean Beef Porridge (Sesame Oil-Toasted Rice with Minced Beef)

Ground beef and rice are toasted in sesame oil before the water goes in, and a tablespoon of soup soy sauce does the seasoning. The 160 g of rice in the ingredient list is its weight after soaking and draining; starting from dry rice adds about 30 minutes of soaking.

Prep 15min Cook 35min 2 servings

Stir-fry Medium

Korean Young Radish Pork Stir-fry

Pork shoulder goes red with gochujang and chili flakes, and summer yeolmu (young radish greens) keeps its slight bitterness against that heat. For a milder plate, leave the other seasonings alone and cut the chili flakes to half a tablespoon.

🏠 Everyday

Prep 16min Cook 14min 4 servings

Soups Hard

Royal Korean Hot Pot (Court-Style Beef & Tofu Banquet)

This royal court hot pot was once served in a special vessel with burning charcoal in its center; here an ordinary hot pot does the job. Meatballs of beef and tofu go in the middle, and shiitake, carrot and napa cabbage are arranged around them in separate sections. The egg never touches the broth. Yolk and white are fried into separate thin sheets, sliced, and laid on top in yellow and white strips.

🏠 Everyday

Prep 45min Cook 30min 4 servings

Steamed Medium

Korean Steamed Rockfish (Spicy Gochugaru Radish Braise)

A whole rockfish cooks in a broth of soy sauce and gochugaru (Korean chili flakes), and each spoonful takes some of the spicy liquid, the white flesh and a piece of radish that has soaked up both.

Prep 20min Cook 28min 4 servings

Rice Hard

Korean Beef Head Soup with Rice

Beef head meat simmers with radish, scallion and garlic for two and a half hours until the broth turns milky. The meat is then lifted out, pulled along the grain or sliced thin, and returned to the strained broth with salt and black pepper. Before all that, it is soaked in cold water and blanched for five minutes, and that first water is thrown away.

At least 3 hr 50 min 4 servings

Stir-fry Medium

Korean Lotus Root Chicken Breast Stir-fry

Soy sauce with mirin and a little oligosaccharide syrup gives it a faint sweetness. The chicken breast never cooks through on its own: as soon as the outside turns white the lotus root and onion go in, and that timing is what keeps the chicken from drying out.

🏠 Everyday 🍱 Lunchbox

Prep 20min Cook 12min 4 servings

Soups Medium

Korean Dried Radish Greens Pork Soup

Fat from the pork shoulder soaks into radish greens already rubbed with doenjang, and the broth turns heavy and reddish brown. It tastes deeper still after cooling once and reheating.

🏠 Everyday

Prep 20min Cook 45min 4 servings