\nSavor the bold flavors of Korea with this spicy kimchi stew, a perfect blend of fermented vegetables and savory broth.<\/p>\n
Get ready to embark on a culinary adventure through Korea with these 20 flavorful and authentic recipes! From spicy kimchi stews to crispy fried chicken, and from classic bibimbap to sweet patbingsu desserts, we’ve got you covered. In this article, we’ll take you on a journey to explore the rich flavors and aromas of Korean cuisine, showcasing some of its most iconic dishes and beloved ingredients.<\/p>\n
Whether you’re a seasoned foodie or just looking to spice up your meal routine, these recipes are sure to delight your taste buds and leave you wanting more. So, without further ado, let’s dive into the world of Korean cooking and discover the secrets behind these mouthwatering creations!<\/p>\n
\nSavor the bold flavors of Korea with this spicy kimchi stew, a perfect blend of fermented vegetables and savory broth.<\/p>\n
Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Heat sesame oil in a large pot over medium-high heat. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Enjoy your spicy Korean kimchi stew, garnished with chopped green onions!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked beef (such as ribeye or sirloin), sliced into thin strips Instructions:<\/strong><\/p>\n 1. Cook the beef and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs chicken pieces (drumsticks, thighs, wings, breasts) Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour, cornstarch, and panko breadcrumbs. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs beef short ribs or brisket Instructions:<\/strong><\/p>\n 1. In a large pot, brown the beef short ribs or brisket in a little oil over medium-high heat. Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound beef (such as ribeye or sirloin), sliced into thin strips Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together soy sauce, chili flakes, brown sugar, garlic, and ginger. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 200g soft tteokbokki noodles Instructions:<\/strong><\/p>\n 1. Cook the tteokbokki noodles according to package instructions. Drain and set aside. Ingredients:<\/strong><\/p>\n – 200g glass noodles (sweet potato starch) Instructions:<\/strong><\/p>\n 1. Cook the glass noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour, cornstarch, and salt. Cooking Time:<\/strong> About 10-12 minutes per batch (depending on the number of pancakes).<\/p>\n Enjoy your delicious Korean-style scallion pancakes!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound chicken thighs Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Enjoy your sweet and spicy Dakgalbi!<\/p>\n Ingredients:<\/strong><\/p>\n – 2 tablespoons doenjang Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine doenjang and gochujang. Cook over medium heat, stirring constantly, until the mixture is smooth and fragrant. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour and water until smooth. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs pork belly, sliced into thick strips Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, and black pepper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of buckwheat noodles Broth:<\/strong><\/p>\n – 2 cups of water Instructions:<\/strong><\/p>\n 1. Cook the buckwheat noodles according to package instructions. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 hot dogs Korean Cheese Sauce:<\/strong><\/p>\n – 1\/2 cup cream cheese, softened Kimchi Slaw:<\/strong><\/p>\n – 1 cup kimchi, chopped Instructions:<\/strong><\/p>\n 1. In a shallow dish, mix together cornmeal, flour, paprika, garlic powder, salt, and pepper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cooked rice (preferably day-old) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour and cornstarch. Gradually add water and mix until smooth. Cooking Time:<\/strong> 5-7 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb cleaned squid tubes Instructions:<\/strong><\/p>\n 1. Cut the squid into bite-sized pieces and season with salt. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 pounds beef short ribs Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2 1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 200g buckwheat noodles Instructions:<\/strong><\/p>\n 1. Cook the buckwheat noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Patbingsu is a popular Korean dessert that combines sweet red bean paste with shaved ice and various toppings. This recipe creates a refreshing and sweet treat perfect for hot summer days.<\/p>\n Ingredients:<\/p>\n – 1 cup of sweet red bean paste Instructions:<\/p>\n 1. Start by preparing the shaved ice. You can use an ice shaver or a blender to create fine, fluffy ice. Cooking Time:<\/strong> 0 minutes (no cooking required)<\/p>\n Discover the bold flavors of Korean cuisine with these 20 authentic recipes. From spicy kimchi stew to crispy fried chicken, and from hearty stews to sweet desserts, there’s something for everyone. Classic dishes like bibimbap and bulgogi are joined by modern twists on traditional favorites, such as kimchi fried rice and corn dogs. Whether you’re a seasoned cook or just starting your Korean food journey, this collection of recipes will guide you through the flavors and techniques that make Korean cooking so beloved.<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to embark on a culinary adventure through Korea with these 20 flavorful and authentic recipes! From spicy kimchi stews to crispy fried chicken, and from classic bibimbap to sweet patbingsu desserts, we’ve got you covered. In this article, we’ll take you on a journey to explore the rich flavors and aromas of Korean … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":26522,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-26739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=26739"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26739\/revisions"}],"predecessor-version":[{"id":26740,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26739\/revisions\/26740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/26522"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=26739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=26739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=26739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 cups kimchi (homemade or store-bought), chopped
\n– 1 tablespoon sesame oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 pound pork belly or beef brisket, sliced into bite-sized pieces
\n– 4 cups beef broth
\n– 2 tablespoons Gochujang (Korean chili paste)
\n– 1 teaspoon ground black pepper
\n– Salt and sugar to taste
\n– Chopped green onions for garnish<\/p>\n
\n2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
\n3. Add pork or beef and cook until browned, about 5 minutes.
\n4. Stir in kimchi, beef broth, Gochujang, black pepper, salt, and sugar.
\n5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until flavors have melded together.<\/p>\nClassic Bibimbap with Gochujang Sauce<\/h2>\n
\nBibimbap, a beloved Korean dish, is a harmonious blend of flavors and textures. This recipe combines crispy vegetables, savory meat, and creamy gochujang sauce for a truly satisfying meal.<\/p>\n
\n– 2 cups mixed vegetables (zucchini, carrots, bean sprouts, mushrooms)
\n– 1\/4 cup gochujang sauce
\n– 2 tablespoons soy sauce
\n– 2 tablespoons rice vinegar
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste
\n– 1 cup cooked white rice<\/p>\n
\n2. Heat sesame oil in a large skillet over medium-high heat. Add mixed vegetables and cook until tender, about 5 minutes.
\n3. In a small bowl, whisk together gochujang sauce, soy sauce, and rice vinegar.
\n4. Assemble bibimbap by placing cooked rice in the bottom of a bowl, followed by beef and vegetables.
\n5. Drizzle the gochujang sauce over the top and serve immediately.<\/p>\nCrispy Korean Fried Chicken<\/h2>\n
\nExperience the addictive crunch and spicy flavor of Korea’s favorite street food with this simple recipe. Crispy Korean Fried Chicken is a must-try for anyone looking to spice up their snack game.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup cornstarch
\n– 1\/2 cup panko breadcrumbs
\n– 1\/4 cup Korean chili flakes (gochugaru)
\n– 2 cloves garlic, minced
\n– 1\/4 cup soy sauce
\n– 1\/4 cup rice vinegar
\n– 1\/4 cup water
\n– Vegetable oil for frying<\/p>\n
\n2. Add chili flakes, garlic, soy sauce, rice vinegar, and water to the bowl. Whisk until smooth.
\n3. Dip chicken pieces into the batter, making sure they’re fully coated.
\n4. Heat 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
\n5. Fry battered chicken for 5-7 minutes or until golden brown and crispy. Drain on paper towels.
\n6. Serve immediately with your favorite dipping sauce.<\/p>\nHearty Army Stew (Budae Jjigae)<\/h2>\n
\nA traditional Korean stew that’s perfect for a cold winter day, Hearty Army Stew is a comforting and filling meal made with a variety of ingredients. This recipe serves 4-6 people.<\/p>\n
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 2 medium potatoes, peeled and cubed
\n– 1 large carrot, peeled and sliced
\n– 1 can (14.5 oz) diced tomatoes
\n– 4 cups beef broth
\n– 2 tablespoons soy sauce
\n– 2 tablespoons Gochujang (Korean chili paste)
\n– 1 teaspoon ground black pepper
\n– Salt to taste
\n– Chopped green onions for garnish<\/p>\n
\n2. Add the onion and garlic; cook until softened.
\n3. Add the potatoes, carrot, diced tomatoes, beef broth, soy sauce, Gochujang, and black pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
\n4. Season with salt to taste.
\n5. Serve hot, garnished with chopped green onions.<\/p>\nSavory Korean Beef Bulgogi<\/h2>\n
\nBulgogi, a classic Korean dish, is a sweet and savory marinated beef dish that’s quick to make and packed with flavor. This recipe serves 4-6 people.<\/p>\n
\n– 2 tablespoons soy sauce
\n– 2 tablespoons Korean chili flakes (gochugaru)
\n– 2 tablespoons brown sugar
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1\/4 cup green onions, thinly sliced
\n– 1\/4 cup toasted sesame oil<\/p>\n
\n2. Add the beef strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n3. Preheat a non-stick skillet or wok over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
\n4. Cook the beef for 3-4 minutes per side, or until cooked to your desired level of doneness.
\n5. Serve immediately, garnished with green onions and drizzled with toasted sesame oil.<\/p>\nSoft Tteokbokki with Fish Cakes<\/h2>\n
\nThis recipe combines the chewy goodness of soft tteokbokki noodles with the crispy, flavorful fish cakes that are a staple in Korean cuisine. The spicy and sweet sauce brings everything together for a satisfying meal.<\/p>\n
\n– 2 fish cakes, sliced into 1\/4-inch thick pieces
\n– 2 tablespoons Gochujang (Korean chili paste)
\n– 2 tablespoons soy sauce
\n– 2 tablespoons sugar
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 1 cup water
\n– Salt and black pepper to taste
\n– Optional: chopped green onions and toasted sesame seeds for garnish<\/p>\n
\n2. Heat the vegetable oil in a large pan over medium heat. Add the sliced fish cakes and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
\n3. In the same pan, add the Gochujang, soy sauce, sugar, garlic, and water. Whisk until smooth and bring to a boil.
\n4. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
\n5. Add the cooked noodles and fish cakes back into the pan. Toss everything together until the noodles are well coated with the sauce.
\n6. Season with salt and black pepper to taste.
\n7. Garnish with chopped green onions and toasted sesame seeds if desired.
\nCooking Time:<\/strong> 15-20 minutes<\/p>\nTraditional Japchae Glass Noodles<\/h2>\n
\nJapchae is a beloved Korean dish made with stir-fried glass noodles, vegetables, and sometimes meat or seafood. This recipe is a classic take on this popular dish, using sweet potato starch noodles as the base.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup spinach leaves
\n– 1\/2 cup diced carrots
\n– 1\/4 cup diced bell peppers
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste
\n– Optional: 100g cooked beef or pork, diced<\/p>\n
\n2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
\n3. Add the onion and garlic; stir-fry until the onion is translucent.
\n4. Add the spinach, carrots, and bell peppers; stir-fry for 2-3 minutes.
\n5. Add the cooked glass noodles, soy sauce, salt, and pepper. Stir-fry for an additional minute.
\n6. If using, add the cooked beef or pork and stir-fry until well combined.
\n7. Serve hot.<\/p>\nFluffy Korean Scallion Pancakes<\/h2>\n
\nThese crispy-on-the-outside, fluffy-on-the-inside scallion pancakes are a popular street food in Korea. With just a few simple ingredients and some basic cooking skills, you can enjoy this delicious snack at home.<\/p>\n
\n– 1\/2 cup cornstarch
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1\/2 cup water
\n– 1\/4 cup chopped scallions (green onions)
\n– Vegetable oil for frying<\/p>\n
\n2. Gradually add in the water and mix until a smooth batter forms.
\n3. Stir in the chopped scallions.
\n4. Heat about 1\/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat.
\n5. Using a ladle, pour the batter into the skillet to form small pancakes.
\n6. Cook for 2-3 minutes on each side, or until golden brown and crispy.
\n7. Drain excess oil with paper towels and serve warm.<\/p>\nSweet and Spicy Dakgalbi<\/h2>\n
\nGet ready to spice up your mealtime with this mouth-watering Sweet and Spicy Dakgalbi, a Korean-inspired dish that combines the perfect balance of sweet and spicy flavors.<\/p>\n
\n– 2 tablespoons Gochujang (Korean chili paste)
\n– 2 tablespoons soy sauce
\n– 2 tablespoons brown sugar
\n– 2 cloves garlic, minced
\n– 1 tablespoon sesame oil
\n– 1\/4 cup chopped green onions for garnish<\/p>\n
\n2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, and garlic.
\n3. Add the chicken thighs to the marinade and toss to coat evenly.
\n4. Heat sesame oil in a large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes per side, or until cooked through.
\n5. Serve hot, garnished with chopped green onions.<\/p>\nComforting Doenjang Jjigae<\/h2>\n
\nA hearty and comforting Korean stew made with doenjang (fermented soybean paste), vegetables, and gochujang (Korean chili paste). This recipe is perfect for a chilly evening or a quick weeknight dinner.<\/p>\n
\n– 1 tablespoon gochujang
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 medium zucchini, sliced
\n– 1 medium carrot, peeled and grated
\n– 1 cup water or vegetable broth
\n– Salt and black pepper, to taste
\n– Chopped green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. Add onion, garlic, zucchini, and carrot to the saucepan. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
\n3. Pour in water or broth and bring the mixture to a simmer.
\n4. Reduce heat to low and let cook for 10-15 minutes or until the flavors have melded together.
\n5. Season with salt and black pepper to taste.
\n6. Garnish with green onions and toasted sesame seeds, if desired.<\/p>\nCrunchy Korean Vegetable Pancakes<\/h2>\n
\nThese crispy pancakes are a popular Korean street food called “pajeon” that can be enjoyed as an appetizer or side dish. Made with a variety of vegetables and a light batter, they’re perfect for snacking on the go.<\/p>\n
\n– 1\/2 cup water
\n– 1\/4 cup chopped scallions (green onions)
\n– 1\/4 cup grated zucchini
\n– 1\/4 cup grated carrots
\n– 1\/4 cup bean sprouts
\n– 1\/4 cup chopped Korean chili flakes (gochugaru, optional)
\n– Salt to taste
\n– Vegetable oil for frying<\/p>\n
\n2. Add scallions, zucchini, carrots, bean sprouts, and chili flakes (if using). Mix well.
\n3. Heat about 1\/2 inch of vegetable oil in a non-stick skillet or wok over medium-high heat.
\n4. Using a ladle, pour batter into the oil to form small pancakes.
\n5. Cook for 2-3 minutes on each side, until crispy and golden brown.
\n6. Serve hot with your favorite dipping sauce.<\/p>\nGarlicky Korean Pork Belly BBQ<\/h2>\n
\nSavor the sweet and savory flavors of Korea’s popular pork belly dish, infused with a pungent kick from garlic.<\/p>\n
\n– 2 cloves garlic, minced
\n– 1\/4 cup Gochujang (Korean chili paste)
\n– 2 tbsp soy sauce
\n– 2 tbsp brown sugar
\n– 2 tbsp rice vinegar
\n– 1 tsp ground black pepper
\n– 1 tsp sesame oil
\n– 1\/4 cup chopped green onions, for garnish<\/p>\n
\n2. Add the sliced pork belly to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
\n3. Preheat grill or grill pan to medium-high heat.
\n4. Remove pork from marinade, letting excess liquid drip off.
\n5. Grill pork for 4-5 minutes per side, or until nicely charred and caramelized.
\n6. Brush with sesame oil during the last minute of grilling.
\n7. Garnish with chopped green onions and serve immediately.<\/p>\nRefreshing Mul Naengmyeon<\/h2>\n
\nIn the midst of a sweltering summer day, this refreshing Korean noodle dish is just what you need to beat the heat. With its tangy and savory flavors, Mul Naengmyeon (Cold Buckwheat Noodles) is a perfect remedy for a hot afternoon.<\/p>\n
\n– 2 cups of mul naengmyeon broth (see below)
\n– 1\/4 cup of sliced cucumbers
\n– 1\/4 cup of diced Korean radish (mu)
\n– 1\/4 cup of pickled ginger slices
\n– 1 tablespoon of soy sauce
\n– Salt and black pepper to taste<\/p>\n
\n– 1 tablespoon of white vinegar
\n– 1 teaspoon of sugar
\n– 1\/4 teaspoon of salt
\n– 1\/4 teaspoon of ground ginger<\/p>\n
\n2. In a separate bowl, whisk together mul naengmyeon broth ingredients until dissolved.
\n3. Combine cooked noodles with the broth and refrigerate for at least 30 minutes.
\n4. Just before serving, top with sliced cucumbers, diced radish, and pickled ginger slices.
\n5. Season with soy sauce, salt, and black pepper to taste.<\/p>\nCheesy Korean Corn Dogs<\/h2>\n
\nGet ready for a flavorful twist on the classic corn dog! This recipe combines crispy cornmeal-coated hot dogs with a creamy Korean-inspired cheese sauce and crunchy kimchi slaw.<\/p>\n
\n– 1 cup cornmeal
\n– 1\/2 cup all-purpose flour
\n– 1\/2 teaspoon paprika
\n– 1\/4 teaspoon garlic powder
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 cup buttermilk
\n– Vegetable oil for frying
\n– Korean cheese sauce (see below)
\n– Kimchi slaw (see below)<\/p>\n
\n– 1\/4 cup gochujang (Korean chili paste)
\n– 1 tablespoon soy sauce
\n– 1 tablespoon rice vinegar
\n– 1 teaspoon honey
\n– 1\/4 teaspoon crushed black pepper<\/p>\n
\n– 2 tablespoons mayonnaise
\n– 1 tablespoon chopped green onions<\/p>\n
\n2. Dip each hot dog in the buttermilk, then coat in the cornmeal mixture, shaking off excess.
\n3. Heat about 1\/2-inch of vegetable oil in a large skillet over medium-high heat.
\n4. Fry the coated hot dogs for 5-7 minutes or until golden brown, flipping halfway through.
\n5. Serve with Korean cheese sauce and kimchi slaw.<\/p>\nHomemade Kimchi Fried Rice<\/h2>\n
\nKimchi, the iconic Korean condiment, adds a bold and pungent flavor to this fried rice recipe. Perfect for using up leftover rice and kimchi, this dish is a flavorful and satisfying meal.<\/p>\n
\n– 1\/4 cup kimchi, chopped
\n– 1 tablespoon vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon soy sauce
\n– Salt to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Add the onion and garlic; cook until softened, about 3 minutes.
\n3. Add the cooked rice and stir-fry for 2-3 minutes, breaking up any clumps.
\n4. Add the kimchi, soy sauce, and salt. Stir-fry until well combined.
\n5. Taste and adjust seasoning as needed.
\n6. Transfer to a serving platter; garnish with chopped scallions if desired.<\/p>\nDelicious Haemul Pajeon<\/h2>\n
\nHaemul Pajeon is a popular Korean-style pancake filled with a savory seafood mixture, perfect for a quick and satisfying meal. This recipe yields a crispy exterior and a tender interior, packed with the flavors of the sea.<\/p>\n
\n– 1\/4 cup cornstarch
\n– 1\/2 cup water
\n– 1\/4 teaspoon salt
\n– Vegetable oil for frying
\n– Filling ingredients:
\n\t+ 1\/2 cup diced squid
\n\t+ 1\/2 cup diced shrimp
\n\t+ 1\/4 cup chopped scallions
\n\t+ 2 cloves garlic, minced
\n\t+ 1 tablespoon soy sauce
\n\t+ 1 tablespoon Gochujang (Korean chili paste)<\/p>\n
\n2. Add salt and mix well.
\n3. Heat a non-stick pan with about 1\/4 inch of vegetable oil over medium-high heat.
\n4. Pour in the batter and spread evenly to form a pancake shape.
\n5. Arrange the filling ingredients on one half of the pancake, leaving a small border around edges.
\n6. Fold the other half over the filling to form a half-moon shape.
\n7. Cook for 3-4 minutes or until the bottom is golden brown.
\n8. Flip and cook for an additional 2-3 minutes.<\/p>\nSpicy Stir-Fried Squid (Ojingeo Bokkeum)<\/h2>\n
\nThis Korean-inspired recipe combines the tender and flavorful squid with a spicy kick from gochujang, perfect for those who love a little heat in their meals.<\/p>\n
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1\/4 cup gochujang (Korean chili paste)
\n– 1\/4 cup soy sauce
\n– 2 tablespoons vegetable oil
\n– 1 teaspoon sugar
\n– Salt and black pepper to taste
\n– Chopped green onions for garnish (optional)<\/p>\n
\n2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
\n3. Add the garlic, ginger, and squid; stir-fry for 2-3 minutes until the squid starts to change color.
\n4. In a small bowl, whisk together gochujang, soy sauce, sugar, salt, and black pepper.
\n5. Pour the sauce into the wok or skillet and stir-fry for an additional 2-3 minutes until the squid is fully coated and cooked through.
\n6. Serve immediately, garnished with green onions if desired.<\/p>\nBraised Korean Short Ribs<\/h2>\n
\nDiscover the rich flavors of Korea with this tender and fall-off-the-bone braised short ribs dish, perfectly balanced by sweet and savory notes.<\/p>\n
\n– 1\/4 cup soy sauce
\n– 1\/4 cup Korean chili flakes (gochugaru)
\n– 2 tablespoons brown sugar
\n– 2 tablespoons garlic, minced
\n– 2 tablespoons ginger, grated
\n– 1 tablespoon sesame oil
\n– 1 onion, thinly sliced
\n– 2 cloves<\/p>\n
\n2. In a large Dutch oven, heat the sesame oil over medium-high heat.
\n3. Sear the short ribs until browned on all sides, about 5 minutes per side.
\n4. Remove the ribs and set aside.
\n5. Reduce heat to low, add the onion, garlic, and ginger; cook for 5 minutes or until softened.
\n6. Add soy sauce, chili flakes, sugar, and water; bring to a simmer.
\n7. Return the short ribs to the pot, cover, and transfer to the preheated oven.
\n8. Braise for 2 1\/2 hours or until the meat is tender.
\n9. Serve with steamed rice and kimchi.<\/p>\nLight and Tangy Kongguksu<\/h2>\n
\nKongguksu is a popular Korean noodle dish that’s perfect for warm weather. This light and tangy version uses a flavorful broth made with sesame oil, soy sauce, and Gochujang to bring out the best in buckwheat noodles.<\/p>\n
\n– 2 cups water
\n– 1\/4 cup sesame oil
\n– 2 tablespoons soy sauce
\n– 1 tablespoon Gochujang
\n– 1 teaspoon sugar
\n– 1\/4 teaspoon ground black pepper
\n– Sliced green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. In a large pot, combine water, sesame oil, soy sauce, Gochujang, sugar, and black pepper. Bring to a boil over high heat.
\n3. Reduce heat to low and simmer for 5 minutes.
\n4. Add the cooked noodles to the broth and stir to coat.
\n5. Serve hot, garnished with green onions and toasted sesame seeds if desired.<\/p>\nSweet Patbingsu Dessert<\/h2>\n
\nSweet Patbingsu Dessert Recipe<\/p>\n
\n– 2 cups of shaved ice
\n– 1 cup of mixed fruits (strawberries, blueberries, grapes)
\n– 1\/4 cup of granola
\n– 1\/4 cup of chopped nuts (almonds or walnuts)
\n– 1 tablespoon of honey
\n– 1 scoop of vanilla ice cream<\/p>\n
\n2. Place the sweet red bean paste in a bowl and mix it with a spoon until smooth.
\n3. Add the mixed fruits on top of the red bean paste.
\n4. Sprinkle the granola and chopped nuts over the fruit.
\n5. Drizzle honey over the top for extra sweetness.
\n6. Place a scoop of vanilla ice cream on top and serve immediately.<\/p>\nSummary<\/h2>\n