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Korean

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Korean

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BBQ, stews, and banchanSizzle through Korean BBQ and fried chicken with savory stews, banchan, and chewy street-food favorites. Bold gochujang heat meets comforting rice bowls for nights when you want something punchy. Build a table of small plates or keep it simple with one standout main.

Recipes

18

Appetizers

Korean Mandu Dumplings

Korean Mandu Dumplings

These classic Korean mandu are tender, juicy dumplings filled with a savory blend of pork, tofu, glass noodles, kimchi, and aromatics. Pan-fried to a golden crisp on one side and steamed through, they're the ultimate crowd-pleaser — perfect as an appetizer, snack, or a full meal. This well-tested recipe walks you through making the dough from scratch and folding with confidence, even for beginners.

Scallion Pancakes

Scallion Pancakes

Crispy, flaky, and irresistibly chewy Chinese scallion pancakes made from scratch. Layers of sesame oil and fresh scallions are rolled into the dough, then pan-fried to golden perfection. This classic street food favorite is surprisingly easy to master at home — with a few simple tricks, you'll get those signature flaky layers every time.

Dinner

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae (Kimchi Stew)

A deeply comforting, soul-warming Korean staple, Kimchi Jjigae is a bold, tangy, and savory stew built on well-fermented kimchi, tender pork belly, silky tofu, and a rich, spicy broth. Best made with older, fully sour kimchi, this is a dish that rewards patience — the longer it simmers, the deeper and more complex the flavors become. It's a weeknight hero and a cold-weather classic that comes together in under an hour.

Mains

Tteokbokki (Korean Spicy Rice Cakes)

Tteokbokki (Korean Spicy Rice Cakes)

Tteokbokki is one of Korea's most beloved street foods — chewy cylindrical rice cakes simmered in a bold, sweet-spicy gochujang sauce with fish cakes and scallions. This classic home version is approachable, deeply satisfying, and comes together in under 30 minutes. The sauce clings to every piece of tteok, delivering that signature balance of heat, sweetness, and umami that makes this dish so addictive.

Bulgogi (Korean BBQ Beef)

Bulgogi (Korean BBQ Beef)

Bulgogi — literally "fire meat" — is Korea's most beloved BBQ dish. Thinly sliced beef is marinated in a sweet, savory, and garlicky sauce made with soy sauce, Asian pear, sesame oil, and sugar, then quickly cooked over high heat until caramelized and tender. This home-friendly version delivers the authentic flavors of Korean BBQ right from your stovetop or grill, no special equipment required. Serve with steamed rice, crisp lettuce wraps, and banchan (Korean side dishes) for a complete meal the whole family will love.

Classic Bibimbap

Classic Bibimbap

A beloved Korean rice bowl piled high with vibrant seasoned vegetables, savory ground beef, a fried egg, and drizzled with spicy-sweet gochujang sauce. Every component is simple to prepare, and the magic happens when you mix it all together at the table. This approachable home version stays true to the classic flavors while being completely manageable for a weeknight dinner.

Korean Fried Chicken

Korean Fried Chicken

Crispy, double-fried chicken coated in a sticky, sweet-spicy gochujang glaze — this is the real deal Korean fried chicken experience at home. The double-fry technique is the secret to an ultra-shatteringly crisp crust that holds up even under the glossy sauce. Approachable enough for a weekend dinner, impressive enough to wow a crowd.

Kimchi Fried Rice

Kimchi Fried Rice

A bold, satisfying Korean staple made with tangy kimchi, day-old rice, and savory seasonings — all cooked together in one hot pan. This version is approachable for home cooks, comes together in under 20 minutes, and is endlessly customizable. Topped with a fried egg and a drizzle of sesame oil, it's comfort food at its finest.

Japchae (Korean Glass Noodle Stir-Fry)

Japchae (Korean Glass Noodle Stir-Fry)

Japchae is one of Korea's most beloved dishes — silky sweet potato glass noodles tossed with colorful vegetables, tender beef, and a savory-sweet soy sauce. It's a staple at celebrations and family gatherings, and once you master the technique of cooking each ingredient separately, it comes together beautifully. This approachable home version keeps all the classic flavors while making the process clear and manageable for any home cook.

Galbi (Korean BBQ Short Ribs)

Galbi (Korean BBQ Short Ribs)

Galbi is the crown jewel of Korean BBQ — flanken-cut beef short ribs marinated in a deeply savory-sweet sauce of soy, Asian pear, garlic, and sesame, then grilled to caramelized perfection. This well-tested home version uses an overnight marinade for maximum flavor penetration and produces ribs that are tender, juicy, and gloriously charred at the edges. Serve with steamed rice, kimchi, and lettuce wraps for a full Korean BBQ experience at home.

Dakgalbi (Korean Spicy Stir-Fried Chicken)

Dakgalbi (Korean Spicy Stir-Fried Chicken)

Dakgalbi is a beloved Korean street food and restaurant staple from Chuncheon — a sizzling, saucy stir-fry of tender chicken, chewy rice cakes, sweet potato, and cabbage all coated in a bold, gochujang-based sauce. This home version is approachable, deeply flavorful, and comes together in one pan. The sauce is the heart of the dish: savory, spicy, subtly sweet, and fragrant with sesame and garlic. A crowd-pleaser that's perfect for weeknight dinners or a fun, casual gathering.

Sides

Korean Corn Cheese

Korean Corn Cheese

A beloved Korean street food and BBQ side dish — sweet corn kernels folded into a creamy, lightly seasoned mayo base, then baked or broiled until bubbly and golden with melted mozzarella on top. It's irresistibly gooey, slightly sweet, and savory all at once. Ready in under 20 minutes and always the first dish to disappear at the table.

Steamed Rice

Steamed Rice

A foolproof, classic steamed white rice recipe that comes out perfectly fluffy every single time. Using the simple absorption method — no rice cooker required — this kitchen staple pairs beautifully with almost any dish. Rinsing the rice and letting it rest after cooking are the two secrets to light, separated grains that never clump or turn mushy.

Desserts

Patbingsu (Korean Shaved Ice with Sweet Red Beans)

Patbingsu (Korean Shaved Ice with Sweet Red Beans)

Patbingsu is Korea's beloved summer dessert — a towering bowl of finely shaved ice crowned with sweet red bean paste, chewy rice cake pieces, condensed milk, and fresh fruit. This classic home version keeps things approachable: the sweet red beans (pat) are simmered low and slow until perfectly tender, and the ice is shaved to a delicate, snow-like consistency. Every spoonful is a balance of cold, creamy, chewy, and sweet — a true taste of a Korean summer.

Snacks

Hotteok (Korean Sweet Pancakes)

Hotteok (Korean Sweet Pancakes)

Hotteok are beloved Korean street food pancakes with a pillowy, slightly chewy yeast-leavened dough wrapped around a gooey brown sugar, cinnamon, and walnut filling. Crispy on the outside, soft and stretchy on the inside, with a molten sweet center — they're the ultimate warm comfort snack. This home version is carefully tested for reliable results, whether it's your first time or your tenth.

Drinks

Yuja Tea (유자차)

Yuja Tea (유자차)

A beloved Korean citrus preserve made from yuzu (yuja) fruit, honey, and sugar — spooned into hot water for a warming, fragrant cup of tea. This classic home recipe produces a glossy, jewel-toned jar of sweet-tart citrus marmalade that keeps for months. The secret is in the careful prep: thin-sliced peel, tender pulp, and just the right balance of sweetness. One jar makes dozens of soothing cups perfect for cold days, sore throats, or simply a quiet moment at home.

Sikhye (Korean Sweet Rice Punch)

Sikhye (Korean Sweet Rice Punch)

Sikhye is a beloved traditional Korean sweet rice punch — a gently fermented, amber-hued beverage made by steeping cooked rice in malt barley water until the grains float to the surface. The result is a subtly sweet, lightly earthy, and incredibly refreshing drink that's been enjoyed for centuries as a digestive after hearty Korean meals. This home version uses a warm oven to replicate the traditional ondol floor fermentation, making it reliable and approachable without any special equipment. Serve it chilled with a few floating rice grains and a sprinkle of pine nuts for an authentic, beautiful presentation.

Condiments

Classic Homemade Kimchi (Baechu-Kimchi)

Classic Homemade Kimchi (Baechu-Kimchi)

The gold standard of Korean fermented vegetables — crisp napa cabbage packed with a bold, savory gochugaru paste, garlic, ginger, and fish sauce. This tried-and-true home recipe walks you through every step, from salting the cabbage to packing the jars. The result is deeply flavorful kimchi that's tangy, spicy, and complex — perfect eaten fresh or fermented for weeks. Once you make it yourself, you'll never go back to store-bought.