All recipes, page 11

2,063 recipes · page 11 of 21. Search recipes →

• Spicy Kodari Jorim (Braised Semi-Dried Pollock) with Siraegi

  A special main dish featuring semi-dried pollock gently braised in seasoning over a bed of tender dried radish greens and Korean radish.

• Crunchy No-Boil Mu Jangajji (Pickled Radish in Soy Sauce)

  A pickled radish dish aged in an unboiled soy sauce brine after drawing out moisture with sugar.

• Chewy and Savory Seasonal Kkomak Muchim (Seasoned Cockles)

  Seasonal kkomak muchim featuring purged and properly boiled blood cockles topped with a special soy seasoning sauce.

• Spicy, Refreshing Jogi Maeuntang (Spicy Yellow Croaker Soup)

  A spicy and refreshing fish soup made by simmering yellow croaker in rice water and savory broth.

• Gat Kimchi (Mustard Green Kimchi) with Dried Pollack Broth

  A pungent side dish of Dolsan mustard greens coated in a rich dried pollack broth and glutinous rice paste.

• Sweet and Spicy Ojingeo Silchae Bokkeum (Stir Fried Shredded Dried Squid)

  A dry side dish made by toasting shredded dried squid in an ungreased pan to remove off-flavors, then quickly tossing it in a sweet and spicy sauce.

• Easy Gimjang Kimchi (Winter Cabbage Kimchi) Without Stuffing

  An easy gimjang kimchi seasoned with pureed radish and onion instead of shredded stuffing in a rich yellow pollack broth.

• Spicy Rich Kimchi Sundubu Jjigae (Kimchi Soft Tofu Stew)

  A spicy stew flavored with chili oil made by stir-frying aged sour kimchi and pork.

• Moist Samgyeopsal Suyuk (Boiled Pork Belly Slices)

  A waterless boiled pork belly dish gently steamed with vegetable moisture and doenjang to remove gamey odors and keep the meat tender.

• Clean Gimjang Kimchi (Winter Cabbage Kimchi)

  A 2-cabbage Gimjang kimchi cleanly seasoned with pureed radish and onion instead of shredded radish stuffing.

• Aromatic Pachae Beef Bulgogi (Beef Bulgogi with Green Onions)

  A sweet and savory beef bulgogi stir-fry made with generous amounts of shredded large green onions for a clean, refreshing flavor.

• Spicy Eomuk Tang (Spicy Fish Cake Soup)

  Skewered spicy fish cake soup simmered in a spicy, flavorful broth of dried kelp and anchovies seasoned with gochugaru and gochujang.

• Sweet and Spicy 5-Minute Jinmichae Bokkeum (Stir-Fried Dried Squid)

  A 5-minute stir-fried dried squid tossed in a chili oil sauce that stays tender even when refrigerated.

• Gochuji (Pickled Chili Peppers) in Boiled Brine

  A traditional side dish made by pouring hot boiled brine over chili peppers to ferment them, perfect for dongchimi broth or seasoned banchan.

• Sweet and Spicy Hwangtae Gui (Grilled Dried Yellow Pollock)

  A sweet and spicy hwangtae gui side dish pre-grilled with an oil-soy marinade for deeper flavor.

• Mussel Beef Tangguk (Mussel and Beef Ancestral Soup)

  A holiday tangguk made by simmering beef, radish, and tofu in mussel broth for a milky, rich soup.

• Spicy Kkotgetang (Spicy Blue Crab Stew)

  A spicy stew made by simmering cleaned blue crab and vegetables in anchovy broth.

• Quick-Stir-Fried Pork Deopbap (Pork over Rice)

  A Thai-style one-bowl rice dish made by quickly stir-frying minced pork with fish sauce and chili seasoning.

• Hearty Gochujang Maneul Jangajji (Garlic Pickled in Chili Paste)

  A preserved side dish of fresh garlic aged in vinegar to remove its pungent sharpness, then coated in a sweet and spicy gochujang seasoning.

• Hearty Deunggalbi Kimchi Jjim (Braised Pork Ribs with Kimchi)

  A hearty braised dish made by topping seasoned baby back ribs with aged sour kimchi and simmering gently.

• Crunchy Gungchae Namul Bokkeum (Stir Fried Stem Lettuce)

  A side dish made by seasoning and stir-frying soaked stem lettuce, finished with nutty perilla seed powder.

• Chewy Mungtigi (Raw Beef Tartare) for Drinks

  A raw beef dish made by slicing fresh beef round or chuck tender against the grain and serving it with a special dipping sauce.

• Chewy and Savory Myeongnan Tteokguk (Pollock Roe Rice Cake Soup)

  A clear, simple one-bowl rice cake soup made by simmering rice cakes and savory salted pollock roe in anchovy broth.

• Sweet Sikhye (Sweet Rice Punch) for the Holidays

  A sweet and clean-tasting traditional drink made by fermenting leftover cold cooked rice and barley malt water in a rice cooker, then boiling it.

• Spicy Oyster Jjamppong (Oyster Noodle Soup)

  A spicy and refreshing noodle soup made by stir-frying fragrant in-season raw oysters and vegetables, then simmering them in beef bone and anchovy broth.

• Crisp Sweet and Sour Pachae Kongnamul Muchim

  A seasoned side dish of blanched soybean sprouts and shredded green onions tossed in a sweet and sour dressing to serve alongside grilled meats.

• Spicy Dak Maeuntang (Spicy Chicken Soup) with Sujebi

  A spicy dak maeuntang (spicy chicken soup) simmered with refreshing Korean radish, aromatic greens, and chewy torn sujebi dough flakes.

• Refreshing Ojingeo Kongnamul Guk (Squid and Bean Sprout Soup)

  A refreshing hangover soup made with squid and soybean sprouts simmered in anchovy broth and seasoned with salted fermented shrimp.

• Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems) with Perilla

  A summer side dish of blanched sweet potato stems seasoned and stir-fried moist with perilla seed powder and broth.

• Maesil Jangajji (Pickled Green Plums)

  A crunchy pickled green plum banchan made by salting first and then curing in sugar for a chewy texture.

• Sukjunamul Muchim (Seasoned Mung Bean Sprouts)

  A crisp seasoned vegetable side dish made by lightly blanching mung bean sprouts, draining them well, and tossing them in basic seasonings.

• Crisp Oiji (Korean Pickled Cucumbers) for Side Dishes

  A crisp summer side dish of cucumbers pickled without water using soju, vinegar, and seasonings.

• Spicy and Sweet Dureup Jangajji (Pickled Angelica Tree Shoots)

  A spring banchan of blanched angelica tree shoots tossed in a sweet and spicy gochujang seasoning, delicious right away or aged over time.

• Meowi Namul Muchim (Seasoned Butterbur Leaves) Two Ways

  A spring namul side dish of blanched young butterbur leaves tossed in two different seasonings: doenjang and sweet-and-sour gochujang.

• Rich and Hearty Yukgaejang (Spicy Beef and Scallion Soup)

  A hearty yukgaejang made by simmering beef and assorted vegetables for a deep, rich broth.

• Crisp and Savory Lotus Root Salad

  A crisp salad side dish of blanched lotus root tossed with a freshly ground sesame and black sesame mayonnaise dressing.

• Crisp Pachae Muchim (Seasoned Shredded Green Onions)

  Shredded green onions tossed in a sweet and tangy seasoning that cuts through the richness of grilled meat.

• Spicy Eomuk Bokkeum (Stir Fried Fish Cakes)

  A 3 to 4-serving spicy eomuk bokkeum made by blooming chili oil first to lock in moisture and create a glossy finish.

• Crisp Pungmaneul Jangajji (Pickled Green Garlic)

  A preserved side dish made by pouring hot boiled soy brine and soju over tender in-season green garlic for a crisp texture.

• Crispy Kkanpung Dubu (Spicy Garlic Fried Tofu)

  A one-dish meal of starch-coated crispy pan-fried tofu simmered down dry in a sweet and sour sauce.

• Kimchi Tteokguk (Rice Cake Soup with Kimchi)

  A special rice cake soup made by simmering sliced rice cakes and well-fermented kimchi in anchovy broth for a spicy, warming finish.

• Crunchy Mumallaengi Muchim (Seasoned Dried Radish)

  A winter side dish of mumallaengi muchim, aged in the refrigerator with anchovy broth glutinous rice paste for savory depth and a glossy finish.

• Crisp Oi Dallae Muchim (Cucumber and Wild Chive Salad)

  A sweet and sour springtime side dish made with crisp cucumber and fragrant dallae (wild garlic).

• Rich Curry Rice with Caramelized Onions

  A deep, rich curry dish with umami enhanced by slowly caramelized onions and water from washing rice.

• Crisp Yeongeun Bokkeum (Stir Fried Lotus Root)

  A simple lotus root side dish stir-fried thin and crisp without blanching.

• Daeboreum Namul Braised Moist in Rich Broth

  A set of seasoned vegetable side dishes for Jeongwol Daeboreum, braised tender and moist with rich anchovy broth.

• Hearty Ogokbap (Five-Grain Rice) for Jeongwol Daeboreum

  A 4-serving Ogokbap made with boiled red beans and soaked mixed grains, tinted a lovely color with red bean water.

• Crisp, Nutty Kongnamul Muchim (Seasoned Soybean Sprouts)

  A savory and mild kongnamul muchim side dish that uses a steaming method to remove fishy bean odors while keeping the sprouts crisp.

• Hearty Kongnamulbap (Rice with Soybean Sprouts) with Beef

  A seasoned rice dish cooked with soybean sprouts, topped with savory stir-fried meat and served with a seasoned sauce.

• Chewy, Broth-Free Bassak Bulgogi (Crispy Grilled Bulgogi)

  A special meat dish made by marinating beef in a flavorful sauce and pan-frying it dry without broth for a pleasantly chewy texture.

• Fun-to-Pick Modeum Jangjorim (Assorted Braised Side Dish)

  A hearty side dish of king oyster mushrooms, quail eggs, and shishito peppers braised in seasoned soy sauce.

• Tender Mu Namul (Seasoned Radish) in Perilla Oil and Broth

  A tender vegetable side dish made by simmering salted radish gently in perilla oil and anchovy broth.

• Beef Bulgogi Jeongol (Beef Bulgogi Hot Pot)

  A 2 to 3 serving hot pot dish made by gently simmering seasoned beef bulgogi and vegetables in anchovy broth.

• Spicy Yangmiri Jorim (Braised Sand Lance)

  A winter braised fish dish simmered in a spicy sauce with refreshing Korean radish until the liquid is slightly reduced.

• Honghap Tang (Clear Mussel Soup) with Chili and Green Onion

  A refreshing and spicy soup made by boiling cleaned mussels with chili peppers and green onions.

• Crisp Sweet and Sour Mulmiyeok Muchim (Seasoned Fresh Seaweed)

  A winter side dish of raw fresh seaweed gently tossed in sweet and sour gochujang sauce without blanching.

• Crispy, Sweet Kohlrabi Saengchae (Julienned Kohlrabi Salad)

  A clean, crisp side dish of salted kohlrabi tossed in a spicy, sweet-and-sour dressing without turning watery.

• Ojingeo Kongnamul Jjim (Braised Squid with Soybean Sprouts)

  A special main dish featuring crisp soybean sprouts and chewy squid coated in a rich, spicy sauce thickened with a starch slurry.

• Gul Tteokguk (Rice Cake Soup with Oysters) with Deep, Rich Broth

  A hearty bowl of gul tteokguk made by simmering fresh raw oysters in rich anchovy broth for a clean, refreshing taste.

• Crunchy Mu Jangajji (Pickled Radish in Soy Sauce)

  A simple pickled radish made by drawing out moisture with sugar, then fermenting it in soy sauce and soju.

• Crab Eomuk Tang (Blue Crab Fish Cake Soup)

  A refreshing soup made by simmering blue crab and fish cake in an anchovy kelp broth.

• Deodeok Jangajji (Pickled Deodeok Root) with Gochujang

  A special side dish made by tossing cleaned seasonal deodeok root in a sweet and spicy gochujang sauce and letting it age.

• Crunchy Musaengchae (Spicy Radish Salad) That Stays Dry

  A spicy and tangy Korean radish salad seasoned after drawing out moisture with salt and corn syrup for an extra crunchy texture.

• Mild Sundubu Tang (Soft Tofu Soup) with Crushed Tofu

  A light and mild 1-serving soup dish made by briefly simmering crushed tofu in anchovy broth and serving it with seasoned sauce.

• Kongnamul Hwangtae Guk (Bean Sprout Dried Pollack Soup)

  A clear, refreshing hangover soup made with dried shredded pollack sautéed in perilla oil, simmered with Korean radish and soybean sprouts.

• Crisp and Refreshing Nabak Kimchi (Water Kimchi with Radish)

  A crisp and refreshing water kimchi made with salted baby napa cabbage and Korean radish in a clear broth blended with red chili pepper and pear juice.

• Tender Sogalbijjim (Braised Beef Short Ribs)

  A special main dish of tender braised beef short ribs for 5 to 6 servings, tenderized with pear and onion juice.

• Godeungeo Kimchi Jjim (Braised Mackerel and Kimchi)

  A spicy braised mackerel and kimchi simmered thoroughly with aged sour kimchi and rice-washing water to eliminate fishiness.

• Rich Savory Cheonggukjang Jjigae (Fermented Soybean Paste Stew)

  A deeply savory fermented soybean paste stew simmered with pork, tofu, and rich rice water broth.

• Spicy Sogogi Oi Bokkeum (Stir Fried Beef and Cucumber)

  A spicy specialty side dish of salted cucumbers and minced meat stir-fried in a doubanjiang seasoning.

• Crisp Albaechu Kimchi (Baby Napa Cabbage Kimchi)

  A fresh geotjeori side dish made by salting baby napa cabbage and tossing it with a seasoning blended with cooked rice, perfect alongside noodle dishes.

• Dakgalbi (Spicy Stir-Fried Chicken) with Chewy Noodles

  A one-plate dakgalbi made with marinated chicken thigh meat stir-fried with vegetables and chewy noodles, then topped with melted cheese.

• Crisp Goguma Julgi Kimchi (Sweet Potato Stem Kimchi)

  A summer kimchi made with salted, peeled sweet potato stems tossed in a blended seasoning paste to highlight their crisp, crunchy texture.

• Kongguksu (Cold Soybean Noodle Soup) for Summer

  A refreshing summer noodle specialty made quickly by blending tofu, unsweetened soy milk, and nuts in a blender.

• Spicy Gaji Muchim (Seasoned Steamed Eggplant) in the Microwave

  A summer side dish of seasoned steamed eggplant made by microwaving eggplant to reduce moisture and tossing it in a spicy seasoning.

• Gamja Jjageuri (Thick Potato and Pork Stew) with Mashed Canned Ham

  A super simple stew simmered down thick with mashed canned ham and potatoes.

• Rich Dak Kalguksu (Chicken Noodle Soup) for Sambok

  A Sambok dish of knife-cut noodles boiled in a rich broth made by first searing chicken.

• Sweet and Spicy Ori Jumulleok (Marinated Grilled Duck)

  A one-dish meal of duck meat marinated in a sweet and spicy gochujang sauce and stir-fried with vegetables.

• Sweet and Savory Chicken Deopbap (Chicken over Rice)

  A one-bowl chicken deopbap (chicken over rice) topped with chicken thigh meat braised tender in a sweet and savory sauce.

• Clean Maneul Jangajji (Pickled Garlic) Without Pre-Fermenting

  A sweet and tangy whole garlic side dish made by pouring hot soy brine over it just once.

• Refreshing Yeolmu Mulkimchi (Young Summer Radish Water Kimchi)

  A summer water kimchi made with young summer radish fermented in a light, refreshing broth blended with anchovy broth and flour paste.

• Crisp Oiji (Korean Pickled Cucumbers) Without Water

  A crisp oiji side dish made without water using only pickling ingredients in just 3 days.

• Nutty Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)

  Buckwheat noodles tossed with soy sauce seasoning, perilla oil, and ground toasted sesame seeds, garnished with crisp cucumber.

• Haepari Naengchae (Chilled Jellyfish Salad) with Pungent Mustard Sauce

  A special chilled dish of chewy jellyfish and crisp cucumber dressed in a pungent mustard sauce.

• Sweet and Spicy Gireum Tteokbokki (Pan-Fried Rice Cakes)

  A clean-tasting snack of rice cakes pan-fried in garlic oil and seasoned with a sweet and spicy sauce.

• Ojingeo Bokkeum (Spicy Stir-Fried Squid)

  A sweet and spicy stir-fried squid dish cooked quickly over high heat without parboiling so that no liquid pools.

• Crispy and Chewy Gamja Jeon (Potato Pancake)

  A savory pancake pan-fried golden and crisp using grated potato and potato starch.

• Crispy Kkanpung Saewoo (Spicy Garlic Fried Shrimp)

  A special main dish of crispy fried shrimp tossed and tightly reduced in a sweet and spicy kkanpung sauce.

• Crispy Garlic Potato Wedges for Drinks

  A crispy-outside, moist-inside potato snack baked in an air fryer with the rich flavors of garlic and butter seasoning.

• Clam Dumpling Skin Sujeonggwa (Clam Dumpling Wrapper Soup)

  A refreshing clam soup made effortlessly without kneading dough, using store-bought dumpling wrappers.

• Spicy Gamja Jorim (Braised Potatoes) with Scallion Oil

  A spicy potato side dish braised after stir-frying in oil infused with large green onion and chili flakes.

• Aromatic Gajuk Namul Kimchi (Chinese Toona Shoot Kimchi)

  A seasonal spring kimchi of salted Chinese toon shoots tossed in a savory seasoning paste, enjoyed as a side dish with rice.

• Crunchy Oiji Muchim (Seasoned Pickled Cucumbers)

  A crunchy side dish made by squeezing traditionally fermented pickled cucumbers dry and tossing them with seasonings.

• Maneuljong Bokkeum (Stir Fried Garlic Scapes)

  A 5-minute garlic scape side dish quickly braised in a soy sauce seasoning to keep its texture alive.

• Sweet and Tangy Jjolmyeon (Spicy Chewy Noodles)

  A dish of chewy noodles served with crunchy fresh vegetables and a sweet, tangy, and spicy special sauce aged overnight.

• Maneuljong Jangajji (Pickled Garlic Scapes)

  A sweet, tangy preserving side dish made by pouring hot boiled soy brine over in-season garlic scapes and letting them mature.

• Chungmu Kimbap (Plain Mini Seaweed Rice Rolls)

  Chungmu kimbap served alongside sweet-and-sour radish kimchi and spicy seasoned squid tossed with dried radish strips.

• Maneuljong Muchim (Seasoned Garlic Scapes)

  A 5-minute side dish of lightly blanched garlic scapes with the sharp bite removed, tossed in a sweet and spicy gochujang seasoning.

• Crispy Oi Muchim (Seasoned Cucumber Salad)

  A side dish made by squeezing salted cucumbers tightly to give them a pleasantly crisp, chewy texture and tossing them with seasonings.

• Fragrant Spring Gang Doenjang (Thick Soybean Paste Stew) with Dallae

  A rice-stealing thick soybean paste stew simmered down in an earthenware pot with fragrant wild garlic and chewy manila clam meat.