Korea
45 recipes to explore
Bibimbap
A vibrant Korean mixed rice bowl topped with sautéed vegetables, gochujang chili paste, and a perfectly fried egg. Each bite combines spicy, savory, and nutty flavors into one of Korea's most beloved comfort dishes.
Classic Napa Cabbage Kimchi (Baechu-Kimchi)
Korea's most essential side dish: napa cabbage salted until supple, then rubbed with a fiery paste of gochugaru, garlic, ginger, fish sauce and scallions and left to ferment into something tangy, crunchy and alive.
Kimchi Creamed Collard Greens
A Korean-American side where Southern creamed greens meet kimchi: tender collards simmered with garlic and chopped kimchi, then finished with a splash of cream for a tangy, spicy, comforting bowl.
Quick Vegetable Kimchi
A fresh, vegan kimchi of crunchy radish, cucumber, carrot and scallion tossed in a garlicky gochugaru dressing. Ready to eat the same day and lovely as a bright banchan.
Ginger-Pickled Asian Pears
Crisp Asian pears quick-pickled in a sweet-sour brine of rice vinegar, ginger and a hint of chili. A refreshing banchan that cuts through grilled meat and spicy stews.
Tteokguk (New Year's Rice Cake Soup)
The 'good luck' soup Koreans eat on Lunar New Year: oval slices of chewy rice cake in a clear, savoury beef broth, topped with egg ribbons, toasted seaweed and scallions.
Bugeo-guk (Dried Pollack Soup)
A light, milky-white soup of shredded dried pollack sautéed in sesame oil, simmered with radish and garlic and finished with beaten egg and scallions. Korea's favourite hangover cure — and a soothing bowl any day.
Kimchi Jjigae (Spicy Kimchi Tofu Stew)
Korea's everyday comfort stew: well-fermented kimchi simmered with pork belly, tofu and gochugaru into a bubbling, tangy, spicy pot. Served straight from the stove with rice.
Noodles in Chilled Tomato Broth
A summer bowl inspired by Korean cold noodles: thin noodles in an icy, tangy broth of blended ripe tomatoes, rice vinegar and a little gochugaru, topped with cucumber, egg and sesame.
Buttery Kimchi Udon with Scallions
Thick, chewy udon tossed with kimchi, gochujang and butter in a hot pan until glossy, then crowned with a pile of scallions and a fried egg. A 25-minute weeknight favourite.
Gochujang-Braised Chicken with Crispy Rice
Chicken thighs braised in a sticky, sweet-spicy sauce of gochujang, soy, garlic and ginger, served over rice pan-fried until golden and crackling underneath.
Spring Vegetable Bibimbap
A bright, vegetarian bibimbap of seasoned spring vegetables — spinach, bean sprouts, carrot, zucchini and mushrooms — arranged over warm rice with a fried egg and a sweet-spicy gochujang sauce. Mix everything together and dig in.
Yangnyeom Korean Fried Chicken
Shatteringly crisp, double-fried chicken tossed in a glossy, sticky-sweet and spicy gochujang glaze, finished with sesame seeds. Korea's famous chimaek partner — chicken and beer.
3-Ingredient Korean Grilled Chicken Wings with Scallion
Smoky grilled wings brushed with a simple soy-garlic glaze and buried under a heap of thinly sliced scallions dressed in sesame oil — a punchy take on Korean pa-dak.
Kimchi-Braised Chicken with Bacon
Bone-in chicken thighs braised with smoky bacon, sour kimchi, onions and gochugaru until tender, in a rich, spicy, tangy sauce that begs for steamed rice.
Bossam (Boiled Pork Belly Wraps)
Pork belly gently boiled with doenjang, garlic, ginger and onion until meltingly tender, sliced thick and wrapped in cabbage or lettuce leaves with spicy radish salad, ssamjang and garlic.
Spicy Korean Steak Tacos with Kimchi
LA's famous Korean-Mexican street food: thin steak marinated in gochujang, soy and sesame, seared hot and piled into warm tortillas with chopped kimchi, a sesame-lime slaw and sriracha mayo.
Grilled Sesame Squid (Ojingeo-gui)
Whole squid scored in a crosshatch, brushed with a sweet-spicy gochujang and sesame glaze and grilled over high heat until tender and lightly charred.
Maeuntang (Spicy Korean Fish Stew)
A fiery, warming stew of white fish simmered in a red broth of gochugaru, garlic and radish with zucchini, tofu, chili and a handful of crown daisy or watercress. Clean, spicy and deeply restorative.
Spicy Korean Fish Stir-Fry
Firm white fish pieces lightly coated and seared, then tossed with onion, peppers and scallions in a glossy sweet-spicy gochujang sauce and finished with sesame. Ready in 30 minutes.
Saengseon & Saeu Jeon (Pan-Fried Fish and Shrimp)
Thin slices of white fish and butterflied shrimp dusted in flour, dipped in egg and pan-fried until golden — Korea's festive jeon, served with a tangy soy-vinegar dipping sauce.
Bulgogi (Marinated Grilled Beef)
Paper-thin slices of beef marinated in a sweet, garlicky soy sauce with grated pear, then seared hot and fast until the edges caramelize. Classic Korean home and barbecue food, best wrapped in lettuce with rice.
Seaweed Rice Rolls (Kimbap)
Glossy sesame-seasoned rice rolled in roasted seaweed with sweet marinated beef, carrot, spinach, egg and crunchy pickled radish, then sliced into neat bite-sized rounds. The classic Korean picnic food, best eaten the same day while the rice is still soft.
Grilled Marinated Short Ribs (Galbi)
Beef short ribs marinated in soy sauce, garlic, sweet Asian pear and sesame, then grilled over charcoal until the edges char and caramelize. The classic centerpiece of Korean BBQ, best eaten wrapped in lettuce with rice and ssamjang.
Korean Dumplings (Mandu)
Juicy pork dumplings packed with tangy kimchi, tofu and bean sprouts, pan-fried until the bottoms turn deep golden and crisp. Served with a sharp soy-vinegar dipping sauce, they're the dumpling everyone fights over.
Soft Tofu Stew (Sundubu-jjigae)
A fiery, bubbling red stew built on silky soft tofu, pork, shrimp and clams, finished with a raw egg cracked straight into the pot. It's the dish Koreans crave for warmth and comfort on any cold or hungover day.
Ginseng Chicken Soup (Samgyetang)
A whole young chicken stuffed with glutinous rice, garlic, jujube and ginseng, simmered low and slow into a milky, deeply restorative broth. Korea's classic way to fight summer heat with a steaming bowl of comfort.
Braised Short Ribs (Galbijjim)
Beef short ribs slow-braised with soy sauce, sweet Asian pear, chestnuts and daikon until fall-apart tender and glossy with a deep, savory-sweet sauce. The classic centerpiece of Korean holiday and birthday tables.
Spicy Stir-Fried Chicken (Dakgalbi)
Chunks of marinated chicken, cabbage, sweet potato and chewy rice cake griddle-fried together in a fiery, slightly sweet gochujang sauce. Loud, communal and utterly addictive, straight from Chuncheon's street-side grills.
Army Base Stew (Budae-jjigae)
A bubbling, communal pot of kimchi, Spam, sausage, tofu and ramen noodles in a spicy gochujang broth, finished with melted cheese. Born from post-war scarcity, it's now one of Korea's most-loved comfort foods.
Diced Radish Kimchi (Kkakdugi)
Crisp cubes of Korean radish rubbed with salt, then tossed in a punchy paste of gochugaru, garlic and ginger and left to ferment into a tangy, crunchy side kimchi. The classic partner for ox bone soup and black bean noodles.
Ox Bone Soup (Seolleongtang)
A milky white broth made by simmering ox bones for hours until they give up all their richness, served with tender sliced brisket, rice and scallions, and seasoned simply at the table with salt and pepper.
Kimchi Stew (Kimchi-jjigae)
A bubbling, deeply savory stew of well-aged kimchi, pork belly and soft tofu, simmered low and slow until rich, tangy and warming. The quiet classic of Korean home kitchens.
Hand-cut Noodle Soup (Kalguksu)
Soft, chewy wheat noodles cut by hand and simmered in a clean anchovy-kelp broth with tender zucchini and silky ribbons of egg. A bowl of this is Korea's everyday comfort food, best eaten right after it leaves the pot.
Grilled Pork Belly (Samgyeopsal-gui)
Thick-cut pork belly grilled until the edges turn deep gold and the fat crackles, wrapped in cool lettuce with raw garlic, tangy ssamjang and kimchi. The classic Korean barbecue experience, built right at your own table.
Sweet Crispy Fried Chicken (Dakgangjeong)
Bite-sized chicken is double-fried until crackly, then tossed in a sticky, garlicky gochujang glaze that clings to every piece without softening the crust. A Korean market favourite, perfect with cold beer.
Spicy Braised Chicken (Dakbokkeumtang)
Bone-in chicken and potatoes simmered low and slow in a thick, fiery gochujang sauce until the meat is deeply tender and every piece is glossy with chili-red braise. A true Korean home-cooking classic, best eaten with a bowl of warm rice.
Egg Bread (Gyeran-ppang)
A sweet, fluffy little bread baked in a muffin tin with a whole egg nestled on top, just like the paper-cupped version sold hot from Korean street carts on cold mornings.
Grilled Beef Intestines (Gopchang-gui)
Chewy beef small intestines, scrubbed clean and lightly seasoned, grilled over hot charcoal until the outside turns crisp and smoky while the inside stays juicy. A beloved Korean offal delicacy, best eaten wrapped in lettuce with a sharp scallion salad and a soju in hand.
Watery Radish Kimchi (Dongchimi)
Whole small radishes ferment slowly in a lightly salted, faintly sweet brine scented with pear, garlic and ginger, turning tangy and gently fizzy. Serve the radish cold and sip the icy brine alongside rich winter food.
Shaved Ice Dessert (Patbingsu)
Snow-fluffy milk ice piled high with sweet red beans, chewy rice cakes, fresh fruit and a generous drizzle of condensed milk. Korea's favourite way to beat the summer heat, meant to be mixed together and shared with a big spoon.
Sweet Pumpkin Porridge (Hobakjuk)
Steamed sweet pumpkin is puréed silky-smooth, simmered with chewy little rice balls, and thickened with glutinous rice flour into a warm, naturally sweet morning porridge. A gentle, comforting bowl that needs no added fat and barely any sugar.
Jeyuk Bokkeum (Korean Spicy Pork)
Thin slices of pork shoulder marinated in a sweet-hot gochujang sauce with garlic and ginger, then stir-fried over high heat with onion, carrot and spring onion until sticky and caramelised. Serve with rice and lettuce leaves for wrapping.
Hotteok (Korean Sweet Filled Pancakes)
Chewy, golden pan-fried pancakes with a molten filling of brown sugar, cinnamon and chopped nuts. Korea's favourite winter street snack, crisp outside and gooey inside.
Toddler Korean Beef Rice Bowl
Soft, juicy ground beef gently sweetened with grated pear and simmered in soy and ginger, served warm over rice with steamed broccoli trees. An iron-rich dinner the whole family can eat in ten minutes.