Korean Food Recipes

04/26/2026

Ssamjang. Clever chef

[Ingredients]
A handful of green onions (scallions)
Ground perilla seeds 2 tbsp
Doenjang (Korean soybean paste) 2
tbsp
Gochujang 1 tbsp
Soy sauce 1 tbsp
Gochugaru (Korean red pepper flakes)
1 tbsp
Minced garlic 1 tbsp
Oligodang 1 tbsp
Perilla oil 1 tbsp
Sesame seeds 1 tbsp

Key details about Oligodang syrup:
Health Benefits: It typically contains 35% dietary fiber and roughly 40% fewer calories than white sugar.
Culinary Uses: Ideal for glazes, savory stir-fries, and marinades because it prevents food from burning or caramelizing too quickly, offering a mild, clean sweetness.
Best Brands: Beksul is often cited as the top-selling brand, while Chung Jung One and O'Food are also popular options.
Ingredients: Often derived from fructo-oligosaccharides, though rice-based versions (rice oligodang) are also available.
Usage Tip: It is best used for lower-heat cooking, as high heat can break down the beneficial prebiotic fibers.
Storage: Store in a cool, dark place or in the refrigerator after opening.

06/27/2025

Great dish of Myeolchi Bokkeum. Goes well with rice and kimchi.

Myulchi bokkeum (or myeolchi bokkeum) is a staple side dish (banchan) in Korea. This quick and easy recipe shows how to make it two days - mild and spicy!

05/26/2025

Chef Judy Joo’s new cookbook is solid.

05/26/2025

Great for summer!

07/15/2024

I wouldn’t add red pepper flakes like the article suggested, but a good base recipe. You don’t need to grate the garlic it can be minced. But the other usages of protein or veggie substitute makes sense. If you like your bulgogi sweeter, just add some mirin with a tablespoon of sugar dissolved as you are finishing cooking stop when you hit your desired level of sweetness.

For this easy bulgogi recipe, cutting the meat into very thin strips allows it to absorb the sweet-salty marinade in minutes, not hours.

06/28/2024

This is so good. Very beefy, loved it.

The secret ingredient to mul naengmyeon, the North Korean cold noodle dish that is now a staple in South Korea and the world, is the mul — water Whether in the form of dongchimi (radish water kimchi) broth or cold water from your tap or fridge, H2O is a powerful ingredient: When mixed with a rich ...

06/26/2024

Kong guksu- soy bean milk soup. Great earthy taste mixed with protein covered noodles. Cold and great for summer.

Cold soy milk noodle soup (Kongguksu: 콩국수) is great for the summertime: it's a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth. I first shared my kongguksu recipe on my website nine years ago! I'm always experimenting and testing in my kitchen to make mo...

05/06/2024

Soy Marinated Eggs Recipe:

Ingredients:
- 1/3 cup warm water
- 1/4 cup honey
- 2 green Thai bird eye chillies halved (optional)
- 1/2 cup soy sauce
- 1/3 cup sake
- 6 cold whole large eggs in their shells

**Instructions:**

1. **Prepare the Marinade:**
- In a mixing bowl, combine warm water and honey. Stir until the honey dissolves completely.
- Add the peppers (if using), soy sauce, and sake to the honey mixture. Mix well to combine all the ingredients.

2. **Boil the Eggs:**
- Place the cold whole eggs in a pot and cover them with cold water.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium-low and let the eggs simmer for about 7 minutes for soft-boiled eggs or 10 minutes for hard-boiled eggs.

3. **Prepare an Ice Bath:**
- While the eggs are cooking, fill a large bowl with ice water.

4. **Cool and Peel the Eggs:**
- Once the eggs are cooked to your desired doneness, immediately transfer them to the ice water bath to stop the cooking process.
- Let the eggs cool in the ice water for a few minutes, then gently peel them under cold running water.

5. **Marinate the Eggs:**
- Place the peeled eggs in a container or a resealable plastic bag.
- Pour the soy marinade over the eggs, making sure they are completely submerged.
- Seal the container or bag and refrigerate for at least 4 hours, preferably overnight, to allow the eggs to absorb the flavors of the marinade.

6. **Serve:**
- Remove the eggs from the marinade and slice them in half lengthwise.
- Serve the soy marinated eggs as a delicious and flavorful addition to ramen, salads, or as a standalone snack.

05/04/2024

Buchu Kimchi, also known as garlic chive kimchi, is a fresh and flavorful variety of kimchi made primarily with garlic chives (buchu). It's a slightly less common type but just as delicious and full of vibrant flavors. This type of kimchi is often appreciated for its distinctive, aromatic punch and is usually quicker to prepare than traditional cabbage kimchi. Here's a simple recipe for making Buchu Kimchi at home:

Ingredients:
- 500 grams garlic chives (buchu)
- 1/4 cup Korean red chili pepper flakes (gochugaru)
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1 tablespoon of plum extract (maeshil chung) if you don’t have add another 1/2 tablespoon of sugar
- 2 tablespoon minced garlic
- 1/2 medium onion, thinly sliced 1/2 inch in length (optional)
- 1 tablespoon sesame seeds

Instructions:

1. **Prepare the Chives:**
- Trim the ends of the garlic chives and wash them thoroughly. Cut them into pieces approximately 4-5 inches long. Place them in a large mixing bowl.

2. **Salt the Chives:**
- Sprinkle a small amount of salt (about 1 teaspoon) over the chives and gently massage it in. Let them sit for about 30 minutes to soften slightly and release some water.

3. **Make the Seasoning Mix:**
- In a separate bowl, combine the Korean all the ingredients except the sesame seeds. Mix these ingredients well until the sugar dissolves.

4. **Combine Ingredients:**
- Add the sliced onion. Stir well to ensure all the ingredients are evenly coated with the seasoning.

5. **Mix with Chives:**
- After the chives have rested, gently squeeze out any excess water. Wrap in a paper towel to gently wring out extra water.Then add them to the bowl with the seasoning and onion mixture.
- Using gloves to protect your hands from the chili, thoroughly mix everything together, ensuring that the chives are well coated with the seasoning. Add more gochugaru for more spice, or sugar if prefer slightly sweet very little at a time since sugar can overpower.

6. **Add Final Touches:**
- Sprinkle sesame seeds for an added nutty flavor. Mix once more to distribute them evenly.

7. **Fermentation:**
- Transfer the kimchi to an airtight container. Press down on the kimchi to remove any air pockets and ensure that the juices cover the vegetables.
- Leave the container at room temperature for about 12-24 hours for a quick fermentation (depending on your taste and the room temperature). After this initial fermentation period, store the kimchi in the refrigerator.

8. **Storage:**
- Buchu kimchi is best consumed within a few weeks while it’s still fresh and crunchy.

# # # Serving Suggestions:
Buchu kimchi can be served as a side dish with rice and other Korean dishes. It’s particularly good with grilled meats, adding a refreshing, spicy kick to fatty foods.

This garlic chive kimchi is a delightful variation that offers a different texture and flavor profile from more traditional kimchi recipes, providing a quick, easy, and tasty way to enjoy the health benefits of fermented foods.

Recipe courtesy of Korean Food Recipes.

04/24/2024

A great healthy meal, of braised chicken and rice. Samgyetang. Have some kimchi ready since this dish goes together like peas and carrots.

For dipping the chicken meat, I usually just grind some pepper into salt and it is delicious.

Samgyetang, is an iconic summer dish in Korea. The ginseng flavored chicken is tasty and tender, and the broth is rich and delicious!

04/17/2024

Easy peasy pork belly. Bossam!

In Korea, it's a tradition to enjoy Bossam (boiled pork wrap) with freshly made kimchi on the day the kimchi is prepared. Eating Bossam while tasting the new kimchi enhances the experience and celebrates the making of the kimchi. If you've made kimchi, it might be a great idea to prepare Bossam on t...