2686 Korean & World Recipes
Charim is a recipe guide that organizes Korean, Western, Asian, and baking recipes in one place. Each recipe features a clear ingredient list and step-by-step instructions, along with nutrition facts and cooking tips.
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Neatly organized recipe collection
Pork Baozi (Chinese Steamed Pork Cabbage Bun)
Baozi is a Chinese steamed bun made from yeast-leavened wheat dough filled with seasoned ground pork, cabbage, and scallion. The dough proofs for 40 minutes and puffs into a soft, pillowy shell in the steamer, while the filling is bound with soy sauce and sesame oil for a savory, aromatic center. Pleating the top seals in the juices during the 15-minute steam. Resting the buns for two minutes after turning off the heat prevents the delicate skin from collapsing due to sudden temperature change.
Korean Napa Cabbage Pancake
Baechu jeon is a Korean pancake made by coating napa cabbage leaves in a thin flour batter and pan-frying until golden. Outer leaves of medium size work best; if the stem end is too thick, it is flattened with the back of a knife so the batter adheres evenly and the leaf does not buckle during cooking. The batter is mixed thin, roughly equal parts buchim flour and water, so it forms a light coating rather than a heavy shell that would mask the cabbage flavor. Generous oil in the pan and steady medium heat produce a crisp exterior while the cabbage inside softens and releases its gentle sweetness. Each side must brown fully before flipping to prevent the pancake from breaking apart. A dipping sauce of soy sauce with vinegar and sliced cheongyang chili adds acidity and heat that offset the mild character of the pancake.
Korean Grilled Yellowtail
Bangeo-gui is a Korean salt-grilled yellowtail dish that relies on the fish's own winter fat for flavor rather than elaborate seasoning. Yellowtail caught in the cold months develops a thick fat layer under its skin, so coarse salt alone is enough to bring out its natural richness. Patting the surface bone-dry before grilling is essential: moisture interferes with the crisping of the skin, which should be pressed against a medium-heat pan for six to seven minutes until it turns brittle and golden. Grated fresh daikon and a squeeze of lemon are served alongside to cut through the oiliness with sharp, clean acidity.
Baesuk (Korean Poached Pear Punch)
Baesuk is a traditional Korean punch made by slowly simmering whole or large-cut Korean pear with ginger, whole black peppercorns, and dried jujubes. As the pear cooks over low heat, its juice gradually dissolves into the liquid, building a natural sweetness that forms the drink's backbone. Ginger contributes a warm, peppery sharpness that interlocks with the pear's sweetness, producing a flavor that is comforting yet clean. Whole peppercorns are used sparingly; they provide a subtle spice aroma in the background rather than actual heat. Jujubes add a faint reddish tint and a mild fruity undertone to the liquid. Honey is stirred in after the heat is turned off and the temperature has dropped slightly, preserving its fragrance; because the pear already contributes significant sweetness, the honey amount should start small and be adjusted by taste. Overnight refrigeration allows the ginger and pear flavors to meld more fully, rounding out the drink. Pine nuts floated on the surface before serving add a subtle oily richness to the finish of each sip.
Korean Zucchini Soybean Paste Soup
Aehobak doenjang-guk is the soup Koreans think of when they think of home - a bowl of soybean paste broth with soft zucchini that appears on dinner tables more often than any other guk. The foundation is anchovy-kelp stock, which provides a clean umami base for the doenjang to dissolve into. Zucchini is added after the broth has simmered with onion and garlic, cooking just five minutes so each half-moon slice holds its shape while releasing a gentle sweetness into the liquid. Cubed tofu goes in last, warming through without breaking apart. The finished soup is cloudy and golden, with the earthy funk of fermented soybean paste sitting underneath the vegetable sweetness. It is the kind of dish that Korean mothers make when nothing else seems right - uncomplicated, warm, and restorative.
Albondigas en Salsa (Spanish Meatballs in Tomato Sauce)
Tender, bread-softened meatballs simmered in a smoky paprika-tomato sauce until every bite soaks up the rich, glossy gravy -- Spain's ultimate weeknight comfort food. Ground pork and beef are mixed with soaked bread, egg, and garlic, then rolled small and browned in olive oil before simmering in a tomato-based sauce seasoned with smoked paprika and bay leaf. The bread in the mixture keeps the meatballs from turning dense, giving them a soft, almost spongy center that absorbs the sauce as they braise. The tomato sauce mellows over twenty minutes of gentle heat, losing its raw acidity and developing a concentrated sweetness that clings to each ball. Served with crusty bread to mop up the sauce, or spooned over plain rice, this is the kind of dish Spanish grandmothers make on weekday evenings without measuring anything.
Steamed White Rice Cake (Soft Crumbly Korean Traditional Rice Dessert)
Baekseolgi is a traditional Korean steamed rice cake made from non-glutinous rice flour mixed with sugar and salt, then sifted and steamed. The sifting step, repeated two to three times, determines the final texture: thorough sifting incorporates air into the flour so the cake steams into a soft, crumbly structure that breaks apart in fine layers. Skipping or rushing this step produces a dense, coarse cake that lacks the defining quality of good baekseolgi. Moisture content requires precision as well; the flour should clump when squeezed but crumble when lightly pressed. Steaming over high heat for twenty to twenty-five minutes cooks the cake through, and a cloth under the lid prevents condensation droplets from falling onto the surface and creating wet patches. Dried jujube slices and pumpkin seeds placed on top before steaming add color contrast to the pure white surface. The sugar content is modest, allowing the clean, mild flavor of rice to lead, and the cake is best eaten warm since it firms up as it cools.
Korean Stir-Fried Zucchini and Beef Brisket with Doenjang
This dish pairs two everyday Korean ingredients - thinly sliced beef brisket and young zucchini - in a doenjang-based stir-fry that comes together in under fifteen minutes. Brisket goes into the hot pan first, rendering its fat into a cooking medium that carries the fermented paste's flavor into the vegetables. The doenjang and soup soy sauce create a funky, salty glaze that clings to each half-moon of zucchini as it softens but keeps a slight resistance at the center. Cheongyang chili sliced in at the end adds a sharp, clean heat that lifts the heaviness of the beef fat. A final drizzle of perilla oil off-heat gives an herbal finish. It is a weeknight banchan that packs enough protein to double as a main course over steamed rice.
Plain Korean Rice Porridge
Baekjuk is the most fundamental Korean porridge, made with nothing more than soaked rice and water. Toasting the rice in sesame oil before adding liquid coats the grains in a thin layer of fat that moderates starch release, preventing the porridge from becoming overly gluey while building a nutty aroma into the base. Water is added at six to seven times the volume of rice, brought to a boil, then reduced to low heat and stirred for at least thirty minutes until the grains dissolve into a smooth, flowing consistency. Regular stirring with a wooden spatula is essential to prevent the bottom from scorching. Seasoning stays minimal with just salt to highlight the clean taste of rice itself, while shredded seaweed and chives provide small bursts of flavor on top. A final drop of sesame oil adds fragrance. The porridge serves as both a recovery food for unsettled stomachs and a versatile base meal that pairs with almost any Korean side dish.
Blue Crab Lemon Garlic Pasta
Blue crab lemon garlic spaghetti starts by slowly warming thinly sliced garlic in olive oil over low heat until fragrant, then tossing in crab meat with a splash of rice wine to cook off any raw ocean smell before stirring in butter. Pasta water emulsifies the oil and butter into a thin, glossy sauce that coats each strand of spaghetti without heaviness, carrying a clean marine flavor throughout. Lemon zest and juice are added only after the heat is turned off, preserving the sharp citrus aroma that would otherwise evaporate. Keeping the garlic just short of golden - pale and softened, not browned - is the key to a nutty depth without bitterness.
Korean Napa Cabbage Doenjang Soup
Baechu doenjang guk is a foundational Korean soup where napa cabbage simmers in anchovy-kelp stock seasoned with doenjang. Straining the doenjang through a sieve as it dissolves into the broth keeps the liquid clear while extracting its full fermented flavor. The cabbage stems go in first and cook for five minutes to release their sweetness before the leaves and cubed tofu are added. A small spoonful of gochujang introduces a mild heat and a reddish tint that adds visual and flavor complexity. Sliced cheongyang chili and scallion enter in the last two minutes, contributing sharpness without becoming soft. Since doenjang saltiness varies between brands, starting with a conservative amount and adjusting by taste prevents over-seasoning. As the cabbage softens completely, its natural sweetness seeps into the broth and balances the deep, earthy character of the fermented paste.
Almond Biscotti
Biscotti - meaning 'twice-cooked' in Italian - originated in the Tuscan city of Prato, where they have been baked since at least the 14th century as provisions for long sea voyages because the double baking drives out nearly all moisture. The dough is shaped into a flat log, baked once until firm, then sliced on the diagonal and baked again at a lower temperature until each slice is dry and hard throughout. Whole almonds embedded in the crumb provide a contrasting crunch and a toasted, slightly bitter note that balances the vanilla-scented dough. The resulting cookie is deliberately too hard to eat comfortably on its own - it is meant to be dipped into espresso, Vin Santo, or strong black coffee, where the liquid softens the outer layer while the core stays crisp. This dual texture, hard giving way to yielding, is the entire point of the biscotti tradition.
Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)
This Korean pancake combines oyster and shiitake mushrooms with perilla seed powder, creating a distinctively nutty aroma that sets it apart from standard mushroom jeon. The mushrooms are sliced thin and mixed with onion into a batter seasoned with soy sauce for built-in umami depth. Once pan-fried until the edges crisp up, the contrast between the crunchy exterior and the soft, chewy mushroom filling makes each bite satisfying. It pairs well with makgeolli or as a simple side dish.
Korean Grilled Cabbage Leaf Wraps
Baechu kimchi gui ssam takes napa cabbage to the grill, charring the leaves before using them as wraps for grilled pork belly and doenjang-based ssam sauce. A whole cabbage head is halved lengthwise, brushed with sesame oil and sprinkled with salt, then grilled over high heat for two to three minutes per side until the outer edges char while the inner layers remain slightly crisp. Pork belly is grilled separately until golden and sliced into bite-sized pieces. The ssam sauce, a blend of doenjang, gochujang, minced garlic, and sesame oil, is spread on a grilled leaf, topped with pork, and rolled into a wrap. Each bite combines the smoky sweetness of the charred cabbage, the fatty richness of pork, and the salty fermented punch of the sauce. Grilled cheongyang chili on the side adds extra heat. The cabbage must not stay on the grill too long, or it loses all structure and cannot function as a wrap.
Korean Soy Pickled Asparagus
This pickle applies the Korean jangajji tradition - soy-brine preservation - to asparagus, a vegetable that Koreans adopted relatively recently but now use freely across banchan. The asparagus is blanched for just 20 seconds to set its color and soften the fibrous outer layer, then immediately shocked in ice water to lock in a vivid green and a firm, snapping texture. Packed upright in a sterilized jar, the spears are covered with a boiling brine of soy sauce, rice vinegar, sugar, and water that partially cooks the surface while the core stays crisp. Within 24 hours the brine penetrates enough for the pickle to be edible, but the flavor peaks at three days when the sweet-sour-salty balance has fully developed. Unlike most jangajji that use root vegetables or dense greens, asparagus brings a distinctive grassy, almost herbal note to the preserved format. Keeps refrigerated for two weeks.
Abura Soba (Soupless Noodles in Rich Soy Sesame Oil Sauce)
Abura soba emerged in Tokyo's student districts during the 1950s as a cheaper, faster alternative to ramen - no slow-simmered broth needed. The name translates to 'oil noodle,' and the dish lives or dies on its sauce: soy sauce, sesame oil, oyster sauce, and a splash of vinegar pooled at the bottom of the bowl. Chewy ramen noodles land on top, and the eater mixes everything from below, coating each strand in the concentrated glaze. Toppings - chashu pork, a runny soft-boiled egg, nori, bonito flakes, and sliced scallion - add layers of salt, fat, and umami. The lack of broth means every flavor hits at full intensity, making this a late-night favorite across Japan's izakaya scene.
Bibim Dangmyeon (Spicy Glass Noodles)
Chewy sweet potato glass noodles tossed in a tangy gochujang dressing with fresh cucumber and carrot - a refreshing Korean noodle dish ready in 20 minutes. The noodles are rinsed in cold water to set their translucent, chewy texture before being dressed. Gochujang brings heat, vinegar adds tartness, and sugar balances with sweetness, creating a layered spicy-sweet-sour sauce that coats each strand evenly. A touch of sesame oil prevents the noodles from clumping and adds a subtle nutty aroma.
Korean Napa Cabbage Tofu Porridge
A gentle, warming Korean porridge of napa cabbage and soft tofu - light enough for a recovering stomach yet satisfying for any morning. The rice is first sauteed in sesame oil, forming a thin oily coat on each grain that releases a nutty fragrance as the porridge cooks. Vegetable stock and finely chopped cabbage are added, and the pot simmers at medium heat until the rice grains break down completely, during which the cabbage releases its moisture and sweetens the broth naturally. The tofu is crumbled by hand and stirred in during the last five minutes, dispersing evenly to create a smooth protein layer within the porridge. Minced garlic goes in early so its raw edge cooks out fully. Seasoning is kept to a minimum with just guk-ganjang and salt, letting the ingredients speak for themselves. Without heavy oils or strong spices, the porridge draws its flavor entirely from the cabbage sweetness and the quiet richness of tofu.
Apple Crumble
Apple crumble appeared in British kitchens during World War II, when butter and sugar rationing made traditional pie crusts impractical - the crumble topping required far less fat and no rolling. Sliced apples are tossed with sugar, lemon juice, and a pinch of cinnamon, then piled into a baking dish and covered with a rough mixture of flour, oats, butter, and brown sugar rubbed together by hand until it resembles coarse breadcrumbs. In the oven, the fruit collapses and bubbles while the topping bakes into a golden, craggy layer that is crunchy on the peaks and slightly chewy where it meets the fruit juices below. The contrast between the hot, soft, almost sauce-like apple beneath and the crisp, buttery rubble on top is what makes the dish work. Served with vanilla ice cream or custard, the cold cream against the steaming fruit creates one more layer of contrast. It remains the default British home dessert, assembled in ten minutes from store-cupboard ingredients.
Korean Burdock Matchstick Pancake
Burdock root is julienned into thin matchstick strips and pan-fried with onion and green chili in a light batter. The combination of Korean pancake mix and tempura flour produces an extra-crispy texture that highlights the burdock's natural crunch. Burdock's earthy, slightly sweet flavor comes through clearly, while the green chili adds a subtle kick of heat. Mixed with cold water to keep the batter light, this jeon delivers a clean, vegetable-forward taste.
Korean Zucchini Pickles (Soy Vinegar Brine Jangajji)
Jangajji - Korean soy-pickled preserves - date back to a time before refrigeration, when vegetables were preserved in soy brine to last through lean months. This version uses young zucchini, sliced into thick half-moons and layered with onion, cheongyang chili, and whole garlic cloves in a sterilized jar. A boiling-hot brine of soy sauce, vinegar, sugar, and water is poured directly over the vegetables, partially cooking the outer edges while the centers stay crisp. The pickle is ready in 24 hours but deepens in flavor over three days as the sweet-sour-salty brine penetrates fully. Unlike fresh banchan that must be eaten the same day, jangajji keeps for two weeks in the refrigerator, making it a reliable side dish to pull out whenever the meal needs a bright, tangy counterpoint.
Korean Tuna & Perilla Leaf Fritters
This jeon brings together canned tuna, perilla leaves, onion, and carrot in a pancake-mix batter bound with egg. The tuna provides a briny, savory base while the perilla leaves contribute their characteristic herbal fragrance. Finely diced carrot and onion add natural sweetness that balances the saltiness of the tuna. It comes together quickly and holds up well at room temperature, making it a practical choice for lunchboxes or a quick snack.
Korean White Kimchi Tofu Stew
Baek kimchi dubu jjigae is a mild Korean stew where the gentle tang of white kimchi replaces the bold heat of regular kimchi. Anchovy-kelp stock provides the umami foundation, and chopped white kimchi is added so its fermented acidity dissolves into the broth, creating a refreshingly different direction from typical doenjang or kimchi stews. Thick tofu slabs go in after the broth reaches a boil to prevent them from crumbling, and enoki mushrooms are added in the final two minutes to keep their delicate texture. Guk-ganjang adjusts the salt level cautiously since the white kimchi already carries its own brine salinity. A sliced cheongyang chili introduces a controlled spicy note into the otherwise gentle broth. Unlike the intense red broth of standard kimchi jjigae, this version stays clear, lightly tart, and nearly fat-free, making it noticeably light on the stomach.
Korean Pear Bellflower Root Tea
Baedoraji cha is a traditional Korean tea made by slowly simmering pear and bellflower root (doraji) together in water. The bellflower root is peeled and kneaded with salt two to three times to draw out its inherent bitterness, a step that cannot be skipped without the tea turning unpleasantly sharp. The pear is cored, cut into large chunks, and added to the pot where its juice gradually dissolves into the liquid, providing a natural sweetness. Ginger and dried jujubes join the pot: ginger contributes a warm, slightly peppery note that complements the herbal quality of the bellflower root, while jujubes add a subtle fruity depth. The mixture simmers on low heat for thirty to forty minutes so the active compounds in each ingredient fully infuse the water. Sweetness is adjusted with jogcheong (grain syrup) rather than refined sugar. The tea is traditionally served warm during dry or cold weather, when the saponins from the bellflower root are valued for soothing the throat.