Recipes › Korean

Korean cuisine

Every Korean dish we have, with the recipe for each — 79 of them, each one written for this site rather than adapted from anybody else's.

By protein

• Chicken (6)
• Pork (20)
• Beef (15)
• Duck (1)
• Fish (22)
• Shellfish (9)
• Egg (23)
• Vegetarian (13)
• Vegetables (6)
• Desserts (9)
• Pastes, sauces and basics (12)

By region

• Asian recipes (968)

Every Korean dish

• Agujjim, sourced from South Korea. Monkfish steamed on a bed of beansprouts and never stirred into the sauce, which is thickened around it at the end. Fish.
• Anchovy and Kelp Stock, sourced from South Korea. The stock most Korean soups and stews are built on, where the kelp comes out before the water boils and the anchovies go in after. Fish.
• Andong Jjimdak, sourced from South Korea. A dark soy-braised chicken with no chilli paste in it at all, its heat coming from whole dried chillies. Chicken.
• Baek-kimchi, sourced from South Korea. Kimchi with no chilli in it at all, stuffed with pear and radish and left in a pale brine. vegetarian.
• Beondegi, sourced from South Korea. Silkworm pupae simmered in their own broth until it has almost gone, and never fried.
• Bibim Guksu, sourced from South Korea. Cold noodles in a thick sauce with no broth at all, dressed only when everything else is on the table. Egg.
• Bibimbap, sourced from South Korea. A rice bowl whose every vegetable is cooked and seasoned separately, arranged in sections and mixed only at the table. Egg, vegetarian.
• Bindaetteok, sourced from South Korea. Pancakes ground from soaked mung beans with no flour in the batter at all, fried thick in a great deal of oil. Pork.
• Bingsu, sourced from South Korea. Shaved frozen milk rather than crushed ice, which is a texture you cannot get from a blender. vegetarian.
• Bokkeum-bap, sourced from South Korea. Plain fried rice where the soy goes round the edge of the pan rather than onto the rice, so it caramelises instead of steaming. Pork, Beef, Egg.
• Budae-jjigae, sourced from South Korea. A stew arranged in sections in a cold pan, with the broth poured over at the table so nothing is cooked down into anything else. Pork, Fish, Tofu.
• Bulgogi, sourced from South Korea. Beef part-frozen so it can be sliced almost transparent, marinated with grated pear and cooked in a pan hot enough to colour it in seconds. Beef.
• Bungeoppang, sourced from South Korea. A thin batter in a fish-shaped mould filled halfway, the paste laid in, and more batter poured over before it is closed. Egg, vegetarian.
• Chapssaltteok, sourced from South Korea. Rice dough steamed before it is shaped and then beaten glossy, wrapped round red bean paste and dusted to stop it sticking. vegan.
• Chueotang, sourced from South Korea. Whole small fish boiled soft and pushed through a sieve, bones and all, so the broth is made of the fish itself. Fish.
• Dak Galbi, sourced from South Korea. Chicken and vegetables cooked down on a flat plate, where the cabbage goes in last and is barely cooked. Chicken.
• Dolsot Bibimbap, sourced from South Korea. Bibimbap in a stone bowl heated empty until it smokes, so the rice pressed against it forms a crust you scrape up as you eat. Egg, vegetarian.
• Dongchimi, sourced from South Korea. Whole small radishes left in a clear brine that is itself the thing being made, and is drunk cold. vegan.
• Dubu Kimchi, sourced from South Korea. Boiled tofu laid in slices beside stir-fried kimchi and pork, with the two never mixed together. Pork, Tofu.
• Dwaeji-gukbap, sourced from South Korea. Pork broth over rice, where the broth is ladled on and poured back twice to bring the rice up to temperature. Pork, Shellfish.
• Eo-mandu, sourced from South Korea. Dumplings whose wrapper is a thin slice of white fish rather than dough, dusted with starch and steamed. Pork, Fish, Egg, Tofu.
• Galbi, sourced from South Korea. Short ribs butterflied open along the bone into a flat sheet, marinated, and grilled fast. Beef.
• Galbijjim, sourced from South Korea. The same cut as galbi, left whole, blanched and braised until a sauce reduces onto it, with nothing grilled at all. Beef, Egg.
• Galbitang, sourced from South Korea. Short ribs in a broth that stays clear, which is why it is skimmed constantly and never boiled hard. Beef, Egg.
• Gamjatang, sourced from South Korea. Pork spine simmered until the meat falls off, with the potatoes going in whole and late so they hold their shape. Pork.
• Garaetteok, sourced from South Korea. Steamed rice flour pounded hot until it stops tearing, then rolled into the cylinders tteokbokki and tteokguk are cut from. vegan.
• Gimbap, sourced from South Korea. Seaweed rolls whose rice is seasoned with sesame oil and salt and never with vinegar, with each filling cooked separately. Pork, Shellfish, Egg.
• Gopchang Jeongol, sourced from South Korea. An intestine hotpot whose entire success is decided by rubbing them with flour and salt before anything else happens. Beef, Fish.
• Gujeolpan, sourced from South Korea. Eight fillings around a stack of paper-thin pancakes, every filling cut to the same length so the roll closes. Beef, Shellfish, Egg.
• Gul-gukbap, sourced from South Korea. A clear light soup where the oysters go in off the heat and are never boiled. Fish, Shellfish.
• Gyeongdan, sourced from South Korea. Small filled balls that are boiled rather than steamed and rolled in powder the moment they come out of the water. vegan.
• Gyeran Jjim, sourced from South Korea. Eggs sieved and then never stirred again, steamed gently until they set like a savoury custard. Fish, Egg.
• Gyeranppang, sourced from South Korea. A sweet batter with a whole egg cracked straight onto it in the tin, baked until the yolk is just set. Egg, vegetarian.
• Haejang-guk, sourced from South Korea. A clear beansprout soup where the lid stays off from the moment the sprouts go in. Fish.
• Hoedeopbap, sourced from South Korea. Raw fish on rice with a sharp gochujang dressing that does not touch the fish until the bowl is at the table. Fish.
• Hotteok, sourced from South Korea. A yeasted dough filled with sugar and nuts and pressed flat in the pan with an oiled lid, so the filling melts to a syrup. vegetarian.
• Jajangmyeon, sourced from South Korea. Wheat noodles under a black bean sauce whose paste is fried in oil for a full five minutes before anything else happens. Pork.
• Janchi Guksu, sourced from South Korea. Thin noodles cooked apart and rinsed cold, with a clear anchovy broth poured over them so it stays thin. Fish, Egg.
• Japchae, sourced from South Korea. Sweet potato starch noodles dressed in soy and sesame while still hot, with every vegetable cooked separately and folded in cold. vegan.
• Jjamppong, sourced from South Korea. A red seafood noodle soup whose vegetables are charred in a dry screaming-hot wok before any liquid. Chicken, Pork, Fish, Shellfish.
• Jokbal, sourced from South Korea. Trotters braised for hours and then cooled in their liquid before slicing, which is the only way they cut cleanly. Pork, Shellfish.
• Jumeok-bap, sourced from South Korea. Seasoned rice squeezed into balls in the fist rather than rolled, so the outside holds and the middle stays loose. Fish.
• Kalguksu, sourced from South Korea. Hand-rolled wheat noodles cooked in the broth rather than beside it, so the starch they shed is what thickens it. Fish.
• Kimchi, sourced from South Korea. Salted cabbage dressed in chilli and left to ferment, where the brining is judged by bending a leaf rather than by the clock.
• Kimchi Bokkeumbap, sourced from South Korea. Fried rice that needs the rice cold and a day old, because fresh rice steams instead of frying. Pork, Egg.
• Kimchi Jjigae, sourced from South Korea. A stew built on kimchi old enough to be sour, fried hard in pork fat before any liquid goes anywhere near it. Pork, Fish, Tofu.
• Kkanpunggi, sourced from South Korea. Double-fried chicken tossed in a sauce reduced to almost nothing, so it coats as a glaze rather than a liquid. Chicken, Egg.
• Kongbap, sourced from South Korea. Rice cooked with beans soaked overnight, where the water is reduced to allow for what the beans already hold. vegan.
• Kongnamul, sourced from South Korea. Soybean sprouts cooked under a lid that goes on before the heat and does not come off, then dressed cold. vegan.
• Korean Fried Chicken, sourced from South Korea. Chicken fried twice and sauced only after the second fry, so the crust survives the sauce. Chicken.
• Maeuntang, sourced from South Korea. A fierce red fish stew built from the head and frame left after filleting, rather than from the fillet. Fish, Tofu.
• Mandu, sourced from South Korea. Dumplings whose filling is squeezed dry in a cloth before it goes near a wrapper, because water is what bursts them. Pork, Egg, Tofu.
• Mandu-guk, sourced from South Korea. Dumplings cooked in the broth they are served in, which therefore must not be allowed to boil. Pork, Fish, Egg, Tofu.
• Miyeok-guk, sourced from South Korea. A plain seaweed soup whose seaweed is fried in sesame oil before any water goes in. Beef, Fish.
• Nabak-kimchi, sourced from South Korea. A pink water kimchi cut into thin squares, where the chilli is steeped in muslin so the brine colours without going gritty. vegan.
• Naengmyeon, sourced from South Korea. Cold noodles in a broth served half-frozen and slushy, which is a temperature rather than a flavour. Beef, Egg.
• Nurungji, sourced from South Korea. Cooked rice pressed into a pan and left completely alone until it lifts off in one crisp disc. vegan.
• Oritang, sourced from South Korea. Duck blanched and then skimmed twice, because getting the fat out is the whole problem with the bird. Duck.
• Pajeon, sourced from South Korea. A thin batter poured over whole spring onions in a pan hotter and shallower-filled than feels right, so the edges go lacy and crisp. Egg, vegetarian.
• Pyeonyuk, sourced from South Korea. Boiled pork wrapped tight and pressed under a weight as it cools, so it slices thin without falling apart. Pork, Shellfish.
• Samgyeopsal, sourced from South Korea. Thick pork belly grilled plain with no marinade at all, cut up with scissors in the pan and wrapped in a leaf at the table. Pork.
• Samgyetang, sourced from South Korea. A whole small chicken stuffed with soaked glutinous rice and sewn shut, so the rice cooks inside it rather than in the broth. Chicken.
• Sannakji, sourced from South Korea. Small octopus cut up and dressed in sesame oil, eaten while the pieces still move, and cut small because the suckers still grip. Shellfish.
• Seolleongtang, sourced from South Korea. Marrow bones boiled hard for most of a day until the broth turns milky white, with the first boil thrown away. Beef.
• Sinseollo, sourced from South Korea. A set-piece casserole arranged in coloured rings around a central chimney that is filled with hot charcoal at the table. Beef, Fish, Egg.
• Songpyeon, sourced from South Korea. Half-moons of scalded rice dough shaped round a sesame filling and then steamed, on pine needles if you have them. vegetarian.
• Ssambap, sourced from South Korea. A table of leaves and fillings where the rice is pressed into a small ball before it goes in the leaf. Pork, Beef.
• Ssamjang, sourced from South Korea. Two parts fermented soybean paste to one of chilli paste, mixed cold, for wrapping grilled meat in a lettuce leaf. vegetarian.
• Steamed Short-Grain Rice, sourced from South Korea. Rice and water and nothing else, soaked before it cooks and left under the lid for a full ten minutes after the heat goes off. vegan.
• Sujebi, sourced from South Korea. Dough rested two hours so it can be torn into pieces thin enough to see light through, dropped straight into the broth. Fish.
• Sundae, sourced from South Korea. Blood sausage filled only two thirds because the rice and noodles swell, steamed slowly and sliced cold. Pork.
• Sundubu Jjigae, sourced from South Korea. A fierce red stew with tofu so soft it cannot be handled, tipped in whole and broken in the pot with a spoon. Pork, Fish, Shellfish, Egg, Tofu.
• Tangsuyuk, sourced from South Korea. Starch-battered pork fried twice, with the sauce served beside it in a bowl rather than poured over. Pork, Egg.
• Tteokbokki, sourced from South Korea. Rice cakes simmered in a chilli sauce that is reduced onto them until it clings, which is what stops it being a soup. Fish.
• Tteokguk, sourced from South Korea. A clear soup in which the rice cake ovals go in for the last three minutes and no longer. Beef, Fish, Egg.
• Yakgwa, sourced from South Korea. A dense wheat pastry fried gently from cold oil and then left to soak in warm syrup for hours. vegetarian.
• Yugwa, sourced from South Korea. Dough dried hard and then fried at two temperatures so it puffs hollow, glazed and rolled in puffed rice. vegetarian.
• Yukgaejang, sourced from South Korea. A red beef soup whose meat is boiled and then pulled apart by hand along the grain, never chopped. Beef.
• Yukhoe, sourced from South Korea. Raw beef cut by hand into strips and never minced, dressed at the last moment and eaten at once. Beef, Egg.

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