Slavka Bodic - The Ultimate Korean CookBook

The Ultimate Korean Cookbook
111 Dishes From Korea To Cook Right Now
Slavka Bodic
Copyright @2020
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Introduction
Do you want to enjoy and celebrate the authentic Korean flavors by
cooking some delicious and unique meals at home? Then you’ve totally
landed at the right place! This cookbook introduces you to some of the most
popular Korean recipes and iconic meals that you’ll love. Whether it’s
South Korea or North Korea, the whole Korean Peninsula has a unique
culture and traditions of its own. The history has heavily influenced the
culinary norms, and its cuisine is also deeply shaped by the geography and
climate of this region; together, these influences make Korean cuisine
diverse in flavors. And today, you’ll discover all about the richness and
diversity of this special Asian cuisine!
The Ultimate Korean Cookbook will introduce Korean cuisine and its
diverse culinary culture in a way that you may have never learned before. It
brings you a variety of Korean recipes in one place. The book is great for
all those who are always keen to cook healthy foods and want to try new
and unique flavors. With the help of this Korean cookbook, you can create a
complete Korean menu at home, or you can try all the special Korean
recipes during your special occasions and celebrations. In this cookbook,
you’ll find popular Korean meals and the ones that you might not have
heard of. You’ll sample nourishing kimchi eggs breakfasts, to all of the
warming meat and noodles soups, the Korean desserts, soju drinks, the
entrees, and healthy Korean salads and many more. And all these recipes
are created in such a simple way that those who aren’t even familiar with
the Korean culture, food, and language can still try and cook them at home
without facing much difficulty.
In sum, Korean culinary culture and cuisine are indeed full of wonders.
There’s extensive use of fermented food, savory sauce, spices, and juicy
vegetables. And, if you want to add all those nutrient-dense ingredients to
your routine diet, then give this book a thorough read, and you’ll uncover
all your answers right away.
What you can find in this cookbook:
Insights about Korea and Korean Cuisine
Korean breakfast recipes
Snacks, sides, and appetizers
Main Dishes and Entrees
Korean desserts
Korean drinks
Let’s try all these Korean Recipes and recreate a complete menu to
celebrate the amazing Korean flavors and delectable aromas.
Table Of Contents
INTRODUCTION
WHY KOREAN CUISINE?
KOREA
BREAKFAST
KIMCHI EGG WITH OYSTER MUSHROOMS
KOREAN EGG ROLL (GYERANMARI)
KOREAN SOYBEAN STEW (DOENJANG JJIGAE)
EGG FRIED RICE (GYERAN BOKKEUMBAP)
KOREAN STREET TOAST
JEON VEGETABLE PANCAKE
KIMCHI FRIED RICE
KOREAN BREAKFAST TACOS
KOREAN BRAISED TOFU (DUBU JORIM)
BIBIMBAP
KOREAN WALNUT RICE PORRIDGE
APPETIZERS AND SNACKS
ENOKI MUSHROOM PANCAKES
KOREAN STEAMED EGG
KIMCHI PARATHAS
RICE CAKE SKEWERS (TTEOK KKOCHI)
SPICY RICE CAKES (TTEOKBOKKI)
KOREAN WALNUT PASTRY (HODUGWAJA)
RED BEAN MOCHI (CHAPSSALTTEOK)
KOREAN TOAST
ENERGY BALLS
CANDIED SWEET POTATOES (GOGUMA MATTANG)
FIRE NOODLE FRIES
KIMCHI DUMPLINGS (KIMCHI MANDU)
SALADS
CUCUMBER BOATS WITH CRAB SALAD
BEAN SPROUT SALAD (SOOKJU NAMUL)
KOREAN PICKLED CUCUMBER
KOREAN POTATO SALAD
KOREAN SQUASH
KOREAN CARROT SALAD
GREEN ONION SALAD (PA MUCHIM)
LETTUCE SALAD (SANGCHOO GEOTJEORI)
CUCUMBER SALAD
KIMCHI SALAD (BOMDONG GEOTJEORI)
KOREAN CHIVE SALAD (BUCHU MUCHIM)
SOUPS
DRIED POLLACK SOUP (BUGO GOOK)
POTATO SOUP (GAMJAGUK)
FISH CAKE NOODLE SOUP
KOREAN BEEF SHORT RIB SOUP (GALBITANG)
KOREAN OXTAIL SOUP
KOREAN CLAM BROTH (JOGAETANG)
KOREAN TOFU VEGETABLE SOUP
FISH CAKE SOUP
MAIN DISHES
KOREAN NOODLE STIR FRY (JAPCHAE)
KOREAN BBQ BEEF (BULGOGI)
KOREAN BBQ CHICKEN (CHICKEN BULGOGI)
GRILLED KOREAN HOT PEPPER PASTE CHICKEN
KOREAN ZUCCHINI (HOBAK JEON)
KOREAN CHICKEN WINGS
KOREAN SPINACH (SIGUMCHI NAMUL)
KIMCHI STEW (KIMCHI JJIGAE)
KOREAN BEEF
KOREAN PORK BELLY (BOSSAM)
KOREAN PAN-FRIED FISH (SAENG SUN JUN)
KOREAN CHICKEN STIR FRY (DAK GALBI)
KOREAN TOFU STEW (SUNDUBU JJIGAE)
RAMEN TTEOKBOKKI
KOREAN POPCORN CHICKEN
ZUCCHINI NOODLES
KOREAN CHICKEN PIZZA
KOREAN RICE POT
KOREAN CRUSTED ROAST LAMB
SEASONED BEANSPROUTS
KOREAN CHICKEN STEW (DAKDORITANG)
KOREAN PORK CURRY
KOREAN STEW (BUDAE JJIGAE)
KOREAN FLANK STEAK
VEGETARIAN KIMCHI
MARINATED BEEF SHORT RIBS (KALBI)
KOREAN MARINATED PORK (DAE JI BOOL GOGI)
KOREAN BBQ GALBI
KOREAN DUMPLINGS (MANDU)
KOREAN MARINATED LAMB CHOPS
KIMCHI PATTY (KIMCHI JUN)
TOFU LEEK BARBEQUE
SMOKY KOREAN BBQ BEANS
KIMCHI PORK JIGEH
KOREAN CUCUMBER KIMCHI (OI SOBAGI)
TONKATSU (DONKKASEU)
SWEET AND SOUR BEEF (TANGSUYUK)
KOREAN TACO WITH BEEF SHORT RIBS (GALBI TACO)
PAN-FRIED MEATBALLS (WANJAJEON)
RICE CAKE (GUNGJUNG TTEOKBOKKI)
SEAWEED RICE ROLLS (KIMBAP)
KOREAN FRIED CHICKEN (DAKGANGJEONG)
NOODLES IN BLACK BEAN SAUCE (JAJANGMYEON)
DESSERTS
HOTTEOK
SWEET PUMPKIN PANCAKES (HOBAK HOTTEOK)
KOREAN DESSERT (YAGKWA)
KOREAN-STYLE MOCHI RICE CAKE
KOREAN MILK CHOCOLATE PUDDING
KOREAN HONEY COOKIES
CHESTNUT COOKIES
SESAME PEANUT CANDY
RICE WITH DRIED FRUITS AND NUTS
SQUASH RICE CAKE
TWISTED DOUGHNUTS
CRUNCHY PEANUT COOKIES
DOUGHNUT BALLS FILLED WITH SWEET RED BEANS
HONEY RICE CAKES
BEET JELLY CANDY
KOREAN WALNUT TARTLETS
KOREAN SHAVED ICE
DRINKS
OMIJA PUNCH WITH PEAR
POMEGRANATE TEA
KOREAN YOGURT SOJU COCKTAIL
KOREAN ICED TEA (GREEN TEA SOJU COCKTAIL)
KOREAN MULE
SOJU LEMONGRASS POMEGRANATE COCKTAIL
WATERMELON-SOJU COCKTAIL
SOJU MOJITO
HWAYO NEGRONI
Why Korean Cuisine?
My first introduction to Korean cuisine manifested through the Korean egg
roll that I tried once when I was a teenager; ever since then, I knew that this
cuisine must be full of surprises. Then years later, that turned out to be true
when I studied the cuisine in-depth and tried creating a number of Korean
recipes at home. Korean cuisine has no parallel, and you cannot mix it up
with other Asian cuisines because it has a different mix of spices and sauces
that are used to add a unique Korean touch to every recipe. It is, however,
strongly influenced by the Asian culinary cultures since they use lots of
variety of noodles and rices in their meals. But you’ll also find great
diversity in the use of different ingredients like the use of fish cakes, rice
cakes, and hot pepper sauces, which are completely Korean in origin. That’s
what I loved about this cuisine: its originality and uniqueness.
Traditionally Koreans believe that the quality of the food and the strength of
its flavors heavily depend on the use of spices and sauces. Hence, there’s a
special emphasis on the use of a variety of sauces that you don’t find in
other cuisines. In Korean cuisine, you’ll get to use:
Soybean paste
Soy sauce
Gochujang (red pepper paste)
Kimchi (traditional side dish of salted and fermented vegetables)
It’s actually the climate and the geography of the Korean Peninsula that
greatly influence its cuisine and the meals, since there are most fermented
dishes, stews, and hot soups that are served in the Korean meals. Kimchi is
one of the most popular Korean dishes that’s not only served as a side dish,
but it’s also used in other recipes to prepare a filling or to stuff a roll, etc.
Kimchi is a fermented mix of any vegetables which is mostly made from
cabbage. This fermented side dish is extremely healthy because it’s super
rich in fibers, antioxidants, and phytonutrients. Gochujang, the red pepper
paste, is another unique specialty of Korean cuisine, and you’ll see that
ingredients are repeatedly used in a number of recipes in this cookbook. It
gives the meals a distinctive Korean flavor. Likewise, there are other
authentic Korean delights that you’ll find in this cookbook, and the list
includes:
Bulgogi
Korean Steamed eggs
Rice cakes
Bibimbap
Tteok
Jajangmyeon
Korean Mochi
In desserts and beverages, there are several good options to choose from.
The one that I like the most is the pink stuffed mochis, so delightful in taste
and mildly sweet due to their stuffing.
Korea
Korea, its people, and the Korean culture are far more interesting than what
you and hear in the news every other day. The Korean peninsula comprises
the two independent sovereign states that we all know as North Korea and
South Korea. Besides war, political differences, an actual border, and
historical background, there’s nothing else that separates these two
countries from one another; the people from both the countries have similar
languages, culture, traditions, and customs. And when you talk of Korean
cuisine, we consider the entire peninsula as one. This East Asian peninsula
is also surrounded by small islands and neighboring countries like China,
Russia, and Japan.
Since I’m a big Confucius fan, the Confucian traditions that are popular in
Korea attracted me the most. There are several other religions observed in
this region, from Buddhism, Taoism, Shamanism, Christianity, etc., but
Confucian principles dominate the Korean culture the most. The great thing
about this region is that as the countries modernized and remained exposed
to Westernization throughout their recent history, the people there still
remained tightly attached to their cultures and traditions.
You can’t really learn about a country unless you visit its traditional places
and meet the people there. So, I also visited South Korea just to gain a
perspective on the Korean style of living. Interestingly, I discovered several
amazing traditions there and got to learn much more about Korean cuisine
from the local and native chefs. What I first discovered after landing in the
country is that the traditional way to meet and greet in South Korea includes
bowing, as you must have seen in several movies. Handshakes among men
are also common besides bowing. During your handshake, your left hand
should support the right forearm while shaking hands. People there also
tend to bow when departing.
If aren’t into arts and literature, then you’ll still be amused to know that
South Korean art is more heavily influenced by the Japanese and Chinese
arts and aesthetics. The music there is more closely linked to folk culture.
Korean music and songs are also greatly enjoyed globally. Sports is another
field in which Koreans have managed to maintain their own unique
reputation by introducing the world to the games like Taekwondo-Do,
Hapkido, Ssrireum, and Taekkyon. Taekwondo-Do is fairly popular around
the world, as a famous Korean martial Arts. It was added as an official sport
to the Olympics back in 1988.
While I was there, I also acquired a few things that are considered as taboos
in the South Korean culture. When you’re a foreigner, you must be well-
familiar with those taboos before visiting people in rural areas. Wearing
shoes in places of worship and in people’s homes isn’t considered
appropriate in the traditional Korean culture. Likewise, putting one’s feet on
the furniture is also not appreciated. And here is the most interesting one!
The use of red ink is associated with death, so it’s also reserved for writing
the names of the deceased. The color is considered unlucky, so it’s best if
you avoid using this color on gifts, packages, etc.
Breakfast
Kimchi Egg With Oyster Mushrooms
Preparation time: 15 minutes
Cook time: 10 minutes
Nutrition facts (per serving): 57 cal (5g fat, 1g protein, 0g fiber)
This Korean kimchi egg mix is one healthy breakfast that can be served
with crispy bacon and tasty toasts on the side.
Ingredients (5 servings)
½ cup oyster mushrooms, sliced
1 teaspoon olive oil
1 teaspoon ginger, minced
½ cup kimchi, sliced
½ teaspoon tamari
½ teaspoon sambal Oelek chili garlic sauce
2 teaspoons mayonnaise
1 teaspoon lemon juice
1 green onion, sliced
4 eggs
Preparation
Sauté the mushrooms and ginger with oil in a cooking pan for 5 minutes.
Stir in the kimchi and cook for 1 minute. Make four wells in this mixture
and crack one egg into each well. Cover and cook on medium heat until the
eggs are set. Whisk the tamari, mayo, Sambal Oelek, and lemon juice in a
suitable bowl. Pour this sauce over the eggs and garnish with green onions.
Serve warm.
Korean Egg Roll (Gyeranmari)
Nutrition facts (per serving): 256 cal (5.2g fat, 23g protein, 18g fiber)
Have you tried this egg roll for breakfast? Well, here’s a Korean delight that
adds eggs and veggies to your morning meal in a delicious way.
5 large eggs
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon whole milk
¼ teaspoon white vinegar
¼ cup carrot, chopped
¼ cup yellow onion, chopped
¼ cup green onion, chopped
¼ cup shitake mushrooms, sliced
¼ cup asparagus, sliced
Coconut oil
Preparation
Beat the eggs with vinegar, milk, black pepper, and salt in a medium bowl.
Pass this egg mixture through a sieve into a suitable bowl. Set a 12-inch
skillet with 1 teaspoon coconut oil over medium heat. Add the veggies,
black pepper, and salt, then sauté for 5 minutes. Transfer the veggies to the
egg mixture once cooled, and then mix well. Add 1 teaspoon coconut oil to
the same skillet and pour ⅓ egg mixture.
Cook for 4 minutes until the egg is set, then gently roll the egg omelet from
one side towards another, leaving ¼ part of the omelet unrolled. Make space
for more egg mixture and pour in more of the ⅓ egg mixture. Continue
cooking, rolling, and adding more of the egg mixture. Cook for 1 minute
per side and then transfer to a plate. Slice the egg roll into 2-inch pieces.
Serve warm.
Korean Soybean Stew (Doenjang Jjigae)
The Korean soybean stew is famous for its delicious and warming flavors.
Made from soybean paste and fresh veggies, this stew pairs well with all
types of bread.
3 cups of water
½ medium yellow onion, diced
¼ zucchini, diced
1 ½ tablespoon soybean paste
1 tablespoon gochujang
½ tablespoon Korean red pepper powder
4 oz. tofu, diced
Preparation
Add the zucchini, onion, and water to a cooking pot and cook to a boil. Stir
in the Korean hot pepper pastes and soybean paste. Cook for 10 minutes on
a simmer, and then stir in pepper powder. Mix well and cook for 1 minute.
Stir in the tofu and cook for 5 minutes. Serve warm.
Egg Fried Rice (Gyeran Bokkeumbap)
This egg fried rice meal tastes heavenly when cooked at home. Serve warm
with your favorite toppings on the side.
3 cups cooked rice
3 large eggs
4 scallions, chopped
½ tablespoon sesame oil
½ teaspoon sesame seeds
Vegetable or canola oil for frying
1 tablespoon soy sauce
Salt and black pepper, to taste
Preparation
Beat the eggs in a suitable bowl and keep them aside. Set a suitable skillet
with 2 tablespoons oil over medium heat. Stir in ⅔ scallions, then sauté
until soft. Pour in the eggs and cook them on a scramble. Then transfer the
eggs to a suitable bowl. Add 2 tablespoons oil to the same skillet. Stir in the
remaining scallions and sauté until soft. Stir in 1 tablespoon soy sauce, and
rice then mix and cook until golden. Transfer the rice to the eggs and
drizzle black pepper, salt, sesame oil, and sesame seeds. Serve warm.
Korean Street Toast
Korean street toasts marks another nutritious yet simple meal for the
breakfast table. It adds lots of nutrients and fibers to the table due to the
combination of the fillings.
4 large eggs
A pinch of sea salt
A pinch of pepper
1 spring onion, chopped
1 ¼ oz. (35 g) carrots, chopped
3 ½ oz. (100 g) cabbage, chopped
4 bread slices
1 ½ oz. (40 g) cheddar cheese, grated
4 ham slices
Butter
Ketchup
Preparation
Whisk 4 eggs with black pepper and salt in a suitable bowl. Stir in the
cabbage, carrots, and spring onions, and then mix well. Set a frying pan
with butter over medium heat. Pour in the egg mixture and cook until the
eggs are set. Cut the omelet in half, and then flip each half. Cook for 2
minutes, and then transfer to a plate. Add the remaining butter to the same
skillet and sear the bread in the butter until golden. Place the cheese on top
of two bread slices and add the omelet and ham on top. Place the other two
slices on top and flip the sandwiches, then cook for 2 minutes. Slice and
serve warm.
Jeon Vegetable Pancake
Nutrition facts (per serving): 70 cal (0.5g fat, 2g protein, 1.4g fiber)
Try this Korean veggies pancake for your breakfast, and you’ll forget about
the rest. The recipe is simple and gives you lots of nutrients in one place.
Vegetable Pancakes
2 cups summer squash, grated
1 ½ cups carrots, peeled and grated
2 cups yellow potatoes, peeled and grated
¾ cup green onions, diced
¾ cup orange sweet pepper, diced
2 cup all-purpose flour
1 large egg, beaten
1 cup of water
1 teaspoon salt
Vegetable oil, for frying
Sesame oil, for frying
Spicy Soy Dipping Sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon white onion, chopped
2 garlic cloves, diced
1 green jalapeno pepper, sliced
Preparation
Mix the flour with veggies, ¾ cup water, egg, black pepper, and salt in a
suitable bowl. Set a suitable skillet with ½ tablespoons oil over medium
heat. Pour ¼ of the batter into the skillet and cook for 5 minutes per side.
Cook the remaining batter in the same way. Drizzle the sesame oil over the
pancakes. Prepare the soy dipping sauce and mix its ingredients in a
suitable bowl. Serve the pancakes with the sauce.
Kimchi Fried Rice
Kimchi Fried Rice is known as the classic Korean breakfast, a good version
of the basic brown rice mix. Plus, it’s super and simple to make.
5 bacon strips, chopped
4 cups cooked brown rice
2 tablespoons sesame oil
2 heaping cups kimchi chopped
1 ½ tablespoon Korean hot pepper paste
2 teaspoons soy sauce
1 teaspoon fish sauce
Green onions diced, for garnish
4 fried eggs
Roasted sesame seeds
Finely shredded gim dried seaweed
Preparation
Sauté the bacon in a suitable skillet for 8 minutes, and then transfer to a
plate. Add the rice and 1 tablespoon sesame oil to a pan and sauté until
brown. Add the kimchi to the bacon fats and sauté for 4 minutes. Stir in the
rice, kimchi juice, soy sauce, fish sauce, Korean hot pepper pastes, and 1
tablespoon sesame oil. Mix and cook for 4 minutes. Add the crispy bacon
and green onions, and then mix well. Serve with fried egg and sesame seeds
or gim on top. Enjoy.
Korean Breakfast Tacos
Korean breakfast tacos are one of the Korean specialties, and everyone
must try this interesting combination of different meat and veggie fillings.
Bulgogi
¾ cup soy sauce
½ cup of fish sauce
½ cup brown sugar
6 garlic cloves, smashed and peeled
6 scallions, sliced
2 teaspoons ginger, grated
½ teaspoon crushed red pepper flakes
3 lbs. boneless short ribs, sliced
Slaw
3 cups Napa cabbage, shredded
½ cup daikon, julienned
½ cup carrots, julienned
¼ cup fresh cilantro, chopped
6 scallions, sliced
2 limes, juiced
2 tablespoons fish sauce
2 tablespoons sriracha
⅓ cup olive oil
Tacos
8 large eggs
2 tablespoons half and half
1 tablespoon olive oil
2 garlic cloves, minced
4 scallions, sliced
1 cup cooked white rice
12 small flour tortillas
Preparation
Mix the beef with fish sauce, soy sauce, sesame oil, garlic, scallions, ginger,
red pepper flakes, and brown sugar in a blender until smooth. Place the
short ribs in a large bowl and pour the sauce on top. Rub it well over the
ribs and cover to refrigerate for 3 hours. Meanwhile, cook the bulgogi in a
suitable grill pan. Heat the olive oil in a suitable grill pan and sear the
bulgogi for 8 minutes until brown. Mix the cabbage with carrots, daikon,
scallions, and cilantro in a suitable bowl. Mix the soy sauce, lime juice, fish
sauce, olive oil, sriracha in a small bowl and pour over the veggies, and
then toss them well. Set a suitable skillet over medium heat. Stir in olive oil,
scallions, and garlic, then sauté for 1 minute. Beat the eggs with half and a
half in a suitable bowl, then pour into the skillet and cook for 10 minutes,
then transfer them to a suitable bowl. Warm the tacos in a pan and divide
the eggs, cabbage slaw, and bulgogi in the tortillas. Serve warm.
Korean Braised Tofu (Dubu Jorim)
Nutrition facts (per serving): 149 cal (11g fat, 4g protein, 0.7g fiber)
This Korean braised tofu is the best way to enjoy a braised tofu to serve
with eggs in a savory style. Serve the freshly cooked tofu with toasted
bread.
Marinade
½ cup soy sauce
¾ cup water
1 tablespoon red pepper powder
1 tablespoon dark brown sugar
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1 cup scallions, sliced
½ teaspoon lime juice
⅛ cup toasted sesame seeds
Tofu
2 (16-ounce) packages tofu, drained and sliced
Vegetable oil, for frying
Preparation
Mix the soy sauce, water, red pepper powder, brown sugar, and the rest of
the marinade ingredients in a suitable bowl. Add the tofu to the marinade,
then mix to coat. Set a suitable grill pan over medium heat and grease it
with cooking oil. Sear the tofu for 4 minutes per side until golden brown.
Pour the remaining marinade over the tofu and garnish with red pepper
powder. Serve.
Bibimbap
This morning bibimbap rice bowl is a perfect morning cake! Keep it ready
in the refrigerator to serve with your favorite sauces on top. It’s super-rich,
healthy, and delicious.
Rice
4 cups cooked jasmine rice
Sautéed spinach
½ tablespoon cooking
6 cups fresh spinach, loosely packed
Pinch of salt
Chili garlic beef
½ lb. ground beef
2 tablespoons chili garlic sauce
1 tablespoon brown sugar
Fresh vegetables
1 carrot, grated
1 cucumber, grated
2 green onions, sliced
Toppers
4 large eggs, soft boiled
¼ cup kimchi
1 tablespoon sesame seeds
Preparation
Sauté the spinach with oil in a suitable skillet until wilted, then drizzle salt
and sesame oil on top. Transfer the spinach to a plate. Add the beef to the
same skillet, then sauté until brown. Stir in the brown sugar, soy sauce, and
chili garlic sauce. Cook for 1 minute, and then remove it from the heat. Add
1 cup rice to each serving bowl and top it with ¼ spinach and ¼ ground
beef, shredded carrots, cucumber, egg, and kimchi. Garnish with sesame
seeds and green onions. Serve warm.
Korean Walnut Rice Porridge
Nutrition facts (per serving): 242 cal (8.4g fat, 5.2g protein, 1g fiber)
If you haven’t tried the Korean walnut rice porridge before, then here
comes a simple and easy to cook recipe that you can prepare at home in no
time with minimum efforts.
1 cup California walnuts
1 cup rice, soaked in water
7 cups of water
⅛ teaspoon salt
Preparation
Beat the walnuts with 2 cups water and drained rice in a blender until
smooth. Pour this blend into a saucepan and add the remaining water. Cook
the porridge to a boil, and then add salt. Serve warm.
Appetizers and Snacks
Enoki Mushroom Pancakes
Korean mushroom pancakes are one of the most delicious appetizers to try.
You can sample different variations for its toppings and sauces as well.
7 oz. (200 g) enoki mushrooms, rinsed
2 tablespoons all-purpose flour
1 teaspoon sesame oil
2 large eggs, beaten
⅔ ounces (20 g) small carrot, diced
½ ounces (10 g) onion, diced
2 garlic chives, chopped
⅛ teaspoons salt
Black pepper, to taste
Cooking oil
Preparation
Spread the mushrooms on a plate and drizzle sesame oil and flour over to
coat them. Beat the eggs with black pepper, salt, and veggies in another
bowl. Stir in the coated mushrooms. Set a greased skillet over medium heat.
Add ½0th part of mushrooms egg mixture to the skillet and cook until
golden brown from both the side. Cook 20 pancakes using this mixture.
Serve warm.
Korean Steamed Egg
If you haven’t tried the Korean steamed eggs before, then here comes a
simple and easy to cook recipe that you can easily prepare and cook at
home in no time with minimum efforts.
4 eggs
½ cup water
2 teaspoons fish sauce
1 green onion, chopped
½ teaspoons sesame oil
Black pepper, for garnish
Preparation
Beat the egg with fish sauce and water in a suitable bowl. Stir in the green
onion and mix well. Set a heavy bottom cooking pan with sesame oil over
medium heat. Pour the egg mixture into the skillet, cover the lid, stir and
cook for 3 minutes. Remove the lid and cook for 5 minutes on low heat.
Drizzle black pepper and salt on top. Serve warm.
Kimchi Parathas
Nutrition facts (per serving): 162 cal (13g fat, 7.5g protein, 2g fiber)
If you can’t think of anything to cook and make in a short time, then try
these kimchi parathas because of the great taste and unforgettable texture to
serve at the table.
10 ½ oz. (300 g) kimchi, drained
13 oz. (375 g) flour
1 teaspoon salt
4 tablespoons oil
1 ¼ cups of warm water
Fried eggs
Spring onions, sliced
Preparation
Place the kimchi in a muslin cloth and squeeze out the liquid, then finely
chop it. Mix the flour with salt in a suitable bowl. Stir in the oil and warm
water, then mix well into a dough. Cover the dough with a tea towel, and
then leave it for 30 minutes. Divide the dough into 8 equal pieces. Roll each
dough piece into a 5-inch flatbread. Divide the kimchi on top of each round,
fold the rim to cover the kimchi, and make a parcel out of it. Flatten the
kimchi bread into a flattened disc. Set a non-stick griddle over medium-
high heat. Add ½ teaspoons oil and place on kimchi round in the oil. Cook
for 2 minutes per side. Cook the remaining kimchi bread in the same
manner. Meanwhile, deep fry the eggs for 3 minutes in hot oil. Serve the
kimchi parathas with eggs. Garnish with spring onions and serve warm.
Rice Cake Skewers (Tteok Kkochi)
The appetizing rice cake skewers make a great addition to the menu, and
they look wonderful when served at the table.
32 pieces of Korean rice cakes
2 tablespoons crushed nuts
Sweet and Sour Sauce
1 ½ tablespoons tomato sauce
1 tablespoon Korean chili paste
1 tablespoon honey
½ tablespoon soy sauce
1 teaspoon dark brown sugar
¼ teaspoon garlic, minced
Preparation
Add the rice cakes to a pot filled with boiling water for 30 seconds, and
then transfer them to a plate using a slotted spoon. Sauté the garlic with oil
in a saucepan for 1 minute, then add tomato sauce, chili paste, honey, soy
sauce, brown sugar, and cook for 2 minutes. Thread the rice cakes on the
skewers, dip them in the sauce and keep them aside. Set a suitable grill pan
with cooking oil over medium heat. Sear the skewers for 1 minute per side.
Serve warm.
Spicy Rice Cakes (Tteokbokki)
If you haven’t tried these morning rice cakes, then you must as they have no
parallel in taste and texture.
12 oz. (350 g) Korean rice cakes, separated
5 oz. (150 g) Korean fish cakes, rinsed
2 cups Korean soup stock
2 oz. (60 g) onion, sliced
Tteokbokki Sauce
3 tablespoons Korean hot pepper paste
1 ½ tablespoon raw sugar
1 teaspoon garlic, minced
1 teaspoon gochugaru
Garnish
1 teaspoon toasted sesame seeds
1 stalk green onion, chopped
Preparation
Soak the rice cake in warm water for 10 minutes, and then remove them
from the water. Add the soup stock to a saucepan, stir in Tteokbokki sauce,
and then boil. Add the onion, fish cakes, and rice cakes, and then cook for 5
minutes. Cook until the sauce thickens, then cook on low heat for 4
minutes. Garnish with green onion, sesame seeds, and sesame oil. Serve
warm.
Korean Walnut Pastry (Hodugwaja)
Who doesn’t like walnut pastries every once in a while? Walnut lovers get
ready to enjoy some heart-melting pastries on this menu.
Batter
1 cupcake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup of water
3 tablespoons castor sugar
1 tablespoon butter, melted
1 egg
Filling
7 oz. (200 g) sweetened red bean paste
15 walnuts, shelled
1 tablespoon melted butter
Preparation
Mix the flour with baking powder, sea salt, water, sugar, egg, and melted
butter in a mixing bowl until it makes a smooth batter. Brush both sides of
the walnut cake with butter. Pour the prepared batter into the pan. Add the
walnuts and red bean paste on top of the batter. Close the pan and cook for
4 minutes per side on a burner. Remove this pastry from the pan and
transfer to a plate. Serve warm.
Red Bean Mochi (Chapssaltteok)
These red bean mochis will satisfy your sweet cravings in no time. They’re
quick to make if you have red beans paste ready at home.
¾ cup sweet rice flour
¼ cup castor sugar
A pinch fine sea salt
½ cup water
¾ cup sweetened red bean paste, shaped into 6 balls
3 tablespoons corn starch
Preparation
Mix the rice flour, salt, water, and sugar in a suitable bowl and cover it with
a plastic wrap. Place the bowl in the microwave and cook for 1 minute.
Then remove the bowl, uncover, and return again to the microwave. Cook
for 1 minute. Allow the rice mixture to cool. Dust a working surface with
cornstarch and divide the dough into 6 pieces. Spread the pieces into a
round on your palm. Make six balls from the red bean paste and place each
ball in the dough round. Wrap the dough around the bean ball and coat each
mochi ball with cornstarch.
Korean Toast
Korean Toasts are another Korean-inspired delight that you should
definitely try. Serve with the flavorsome sauce.
2 bread slices
2 eggs
1 ¼ oz. (30 g) cabbage, sliced
½ ounce (15 g) carrots, julienned
1 green onion, sliced
Fine sea salt, to taste
Butter
Cooking oil
Tomato sauce
⅛ teaspoon raw sugar
Mayonnaise
Sliced ham
Sliced cheese
Bacon, sliced
Onion, chopped
Pickled cucumber, sliced
Preparation
Beat the egg with green onion, black pepper, salt carrots, and cabbage in a
mixing bowl. Set a suitable skillet greased with cooking oil over medium
heat. Pour the prepared egg mixture into the skillet and cook for 3-5
minutes per side. Brush each bread slice with butter, and then toast them in
a suitable skillet for 1 minute per side. Top half of the toasts with the egg
omelet, sugar, ham, cheese, ketchup, mayonnaise, and cucumbers. Place the
remaining toasts on top and slice to serve.
Energy Balls
The Korean energy balls are another most popular snack in the Korean
cuisine and it has this great taste from the mix of dates, coconut, and chia
seeds.
2 cups pitted dates
1 cup fine desiccated coconut
¼ cup raw cacao powder
1 tablespoon chia seeds
2 tablespoons coconut oil
2 tablespoons water
Preparation
Blend the dates, coconut, cacao powder, chia seeds, water, and coconut oil
in a blender for 20 seconds. Make small golf-balls from this mixture and
serve.
Candied Sweet Potatoes (Goguma Mattang)
What about the delicious sweet potatoes? If you haven’t tried them before,
now is the time to cook this delicious mix at home using simple and healthy
ingredients.
17 ⅔ oz. (500 g) sweet potato
Cooking oil for deep-frying
Crushed nuts to garnish
Caramel sauce
3 tablespoons raw sugar
1 tablespoon cooking oil
Preparation
Wash, peel, and dice the sweet potatoes and soak them for 30 minutes in
cold water. Drain and pat dry the potatoes. Deep fry the sweet potatoes in a
deep-frying pan with hot oil for 8 minutes until brown. Transfer the sweet
potatoes to a plate lined with a paper towel. Mix a tablespoon of cooking oil
with sugar in a cooking pan for 2 minutes, and then toss in sweet potatoes.
Sauté for 5 minutes, then serve warm.
Fire Noodle Fries
Here’s the best snack meal to find in this cuisine. This mix is packed with
noodles, fries, and sesame seeds.
1 fire noodle cup, flakes, and spicy liquid sauce.
10 ½ oz. (300 g) French fries, frozen
4 sheets roasted seasoned seaweed, crushed
½ tablespoon toasted sesame seeds
Vegetable oil to deep fry
Preparation
Cook the French fries in deep-frying oil until golden brown as per the
package’s instructions. Transfer the fries to a colander to drain the excess
oil. Add the noodles to a pot filled with boiling water and cook for 50
seconds. Drain the noodles and then deep the noodles for 1 minute. Transfer
the noodles to the fries. Mix the seaweed and sesame seeds in a large bowl.
Toss in the noodles and French fries. Mix well and serve.
Kimchi Dumplings (Kimchi Mandu)
These kimchi dumplings are everyone’s favorite go-to meal. As far as
serving, you can prepare them in no time without any cooking.
25 dumpling wrappers
Filling
1 ½ cups kimchi, chopped
9 oz. (250 g) tofu, minced
7 oz. (200 g) mung bean sprouts, parboiled and chopped
4 ½ oz. (130 g) minced pork
½ onion, chopped
2 garlic chives, chopped
1 egg
1 teaspoon of sea salt
½ teaspoons garlic, minced
Cooking oil, for cooking
¼ cup water
Preparation
Mix all the dumpling’s filling ingredients in a suitable bowl. Spread the
wrappers on the working surface. Add a tablespoon of the filling at the
center of each dumpling and fold it in half. Pinch the edges together and
repeat the same with the remaining wrappers and fillings. Set a pan greased
with cooking oil over medium heat. Sear the dumplings for 3 minutes per
side. Reduce the heat to low, and then pour in ¼ cup water. Then cover the
lid and steam the dumplings for 5 minutes. Serve warm.
Salads
Cucumber Boats With Crab Salad
This Korean cucumber boats with crab salad offer a great side serving for
the table, and you can serve them a delicious and healthy snack meal as
well.
2 Lebanese cucumbers, rinsed
1 onion, diced
1 red capsicum, diced
1 yellow capsicum, diced
2 oz. (60 g) crab stick, diced
3 tablespoons mayonnaise
Sea salt, to taste
Preparation
Slice the cucumber in half, lengthwise. Remove the seeds from the center of
each cucumber half. Mix the onion with crab stick, mayonnaise, salt, black
pepper, and capsicums in a suitable bowl. Divide the crab mixture onto the
cucumber halves. Serve.
Bean Sprout Salad (Sookju Namul)
This Bean sprout salad is everything I was looking for. The beansprouts
with scallions make a complete package for a health enthusiast like me.
½ lb. mung bean sprouts
1 scallion, chopped
2 teaspoons garlic, minced
2 teaspoons sesame oil
1 teaspoon sesame seeds, toasted
1 teaspoon soy sauce
½ teaspoon salt
Preparation
Add the bean sprouts to a pot filled with boiling water for 2 minutes, then
transfer to a strainer. Rinse the sprouts under cold water. Toss the bean
sprouts with sesame seeds, sesame oil, garlic, scallion, salt, and soy sauce in
a salad bowl. Serve.
Korean Pickled Cucumber
Nutrition facts (per serving): 534 cal (21g fat, 33 protein, 12g fiber)
Korean pickled cucumber is also quite famous in the region; in fact, and it’s
a staple because of its nutritional content.
4 small Korean cucumbers, cut into strips
3 tablespoons sugar
1 tablespoon salt
¼ cup vinegar
Preparation
Add the cucumbers to a mason jar, and then pour in vinegar. Drizzle salt
and sugar on top, then close the lid. Leave the cucumber for 20 minutes,
and then serve.
Korean Potato Salad
Nutrition facts (per serving): 486 cal (35.4 g fat, 7.3g protein, 1g fiber)
Count on this dish to make your dinner extra special and surprise your
loved one with the ultimate flavors.
3 medium russet potatoes, peeled and cubed
¼ cup carrot, minced
½ medium unpeeled cucumber, sliced
1 teaspoon salt
¼ cup red onion, diced
2 hard-boiled eggs
½ small red apple, cored and chopped
1 pinch black pepper
Korean Mayonnaise
⅔ cup mayonnaise
1 tablespoon Korean hot pepper paste
1 tablespoon sesame oil
1 teaspoon ginger, grated
Preparation
Boil the potatoes in salted water for 20 minutes, then add carrots and cook
for 3 minutes. Drain and keep the veggies aside. Mix the cucumber slices
with a sprinkle of salt in a colander and leave it for 15 minutes. Slice the
eggs in half, keep ½ of one yolk aside and chop the remaining eggs. Mash
the potatoes and carrots in a suitable bowl and stir in chopped egg, red
onion, apple, black pepper, and cucumber. Mix well, then add sesame oil,
gochujang, mayonnaise, and ginger, then mix well. Crumble the reserved
egg yolk on top and serve.
Korean Squash
Zucchini squash sautéed with green onion and sauces is loved by all, as this
stir-fry makes your meal healthy.
5 medium zucchinis, sliced
1 bunch green onions, sliced
¼ cup white vinegar
½ cup of soy sauce
¼ cup of water
2 tablespoons sugar
Preparation
Toss the zucchini with green onions, soy sauce, vinegar, sesame oil, black
pepper, sugar, and water in a saucepan, and then cook for 20 minutes until
soft. Serve warm.
Korean Carrot Salad
Here’s a delicious and savory combination of carrots, garlic, and vinegar
that you must add to your menu.
1 lb. carrots, peeled and julienned
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper
Preparations
Toss the carrots with garlic, sugar, vinegar, and salt in a small bowl. Sauté
the onion with oil in a suitable skillet for 7 minutes until soft. Stir in
cayenne pepper and coriander, and then mix well. Stir in the carrots and
sauté for 2 minutes. Serve warm.
Green Onion Salad (Pa Muchim)
The green onion salad is the right fit to serve with all your Korean entrees.
Here the lettuce and green onion are mixed with a special seasoning to
make an amazing combination.
5 cups green lettuce, chopped
5 perilla leaves, chopped
3 green onions, chopped
½ carrot, chopped
Seasoning
½ teaspoons sugar
½ teaspoons red chili powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon rice vinegar
Preparation
Soak the green onion in cold water for 5 minutes, then drain. Mix all the
seasoning ingredients in a salad bowl. Toss in the green onions, perilla
leaves, carrots, and green lettuce. Mix well and serve.
Lettuce Salad (Sangchoo Geotjeori)
This lettuce salad is a delicious and healthy dish, which has a refreshing
taste due to the use of Korean spices in it. It’s great to serve with skewers
and as a bread topping.
1 each red leaf lettuce (small)
8 perilla leaves
4 stalks of chrysanthemum leaves
2 green onions
Soy Dressing
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon Korean red chili powder
2 tablespoons green onions, chopped
1 teaspoon sesame seeds
Preparation
Mix all the soy dressing ingredients in a salad bowl. Toss in the green
onions, perilla leaves, lettuce, and chrysanthemum leaves. Mix well and
serve.
Cucumber Salad
The Korean cucumber salad is a refresher to serve with your entrees, and
it’s a must to serve with all the different entrees. Use this quick and simple
recipe to prep it in no time.
1 cucumber, sliced
¼ red onion, chopped
4 teaspoons sugar
4.5 teaspoons rice vinegar
½ teaspoons sea salt
1 ½ teaspoon red chili powder
Preparation
Toss the cucumber with the onion, sugar, rice vinegar, salt, red chili powder,
sesame oil, and sesame seeds in a salad bowl. Serve.
Kimchi Salad (Bomdong Geotjeori)
It’s if the Korean menu is incomplete without this kimchi salad. It’s made
from cabbage, and kimchi seasoning, which add lots of nutritional value to
this salad.
1 Korean spring cabbage leaves, soaked and drained
Kimchi Seasoning
4 teaspoons Korean chili powder
2 teaspoons myeolchi aekjeot (anchovy sauce)
1 teaspoon garlic, chopped
1 teaspoon sugar
2 teaspoons rice vinegar
1 teaspoon soup soy sauce
1 teaspoon of sea salt
Preparation
Mix all the kimchi seasoning ingredients in a salad bowl. Stir in the
cabbage, leave, and toss well. Garnish with sesame seeds. Serve.
Korean Chive Salad (Buchu Muchim)
If you haven’t tried the Korean chive salad before, then here comes a simple
and easy to cook the recipe that you can recreate at home in no time with
minimum efforts.
3 ½ oz. (100 g) garlic chives
Chive Salad Dressing
1 ½ tablespoon soy sauce
1 teaspoon water
1 ½ teaspoons Korean chili powder
1 ½ teaspoons sugar
½ tablespoon rice vinegar
Preparation
Mix all the chive salad dressing ingredients in a salad bowl. Toss in chives,
and then mix well. Serve.
Soups
Dried Pollack Soup (Bugo Gook)
If you haven’t tried the dried pollack soup before, then here comes a simple
and easy to cook this recipe that you can recreate at home in no time with
minimum efforts.
1 cup pollack, cut into 1-inch strips
5 cups of water
1 teaspoon salt
2 eggs, beaten
3 Chinese leeks, cut into strips
Preparation
Sauté the pollack pieces and garlic with sesame oil in a soup pot for 3
minutes. Add the 5 cups water and salt, then cook boil. Cook on a simmer
for 10 minutes. Beat the egg with scallions in a suitable bowl. Pour this
mixture into the soup. And cook for 1 minute. Add the black pepper and
salt, and then give it a stir. Serve warm.
Potato Soup (Gamjaguk)
Best to serve at dinner, this potato soup can make an energizing meal. It’s a
Korean version of delicious, light potato soup.
4 ounces beef, sliced
1 tablespoon soup soy sauce or Guk-ganjang
12 ounces potatoes, sliced
8 ounces tofu, sliced
3 ounces starch noodles, soaked in warm water
Salt and black pepper to taste
Preparation
Mix the beef slices with garlic and soy sauce in a suitable bowl. Sauté the
beef in a greased cooking pot until brown. Stir in 6 cups water, and then
cook to a boil. Cover and cook for 5 minutes. Add the tofu, salt, black
pepper, and potatoes, and then cook for 5 minutes. Stir in the noodles and
cook for 5 minutes. Serve warm.
Fish Cake Noodle Soup
If you haven’t tried the Korean fish cake soup, then here comes a simple
and easy to cook recipe that you can recreate at home in no time with
minimum efforts.
12 ounces eomuk fish cake
4 oz. rice noodles, boiled
8 ounces Korean radish mu (moo)
½ tablespoon soup soy sauce or Guk-ganjang
1 scallion roughly chopped
Salt and black pepper, to taste to taste
8 cups anchovy broth
Preparation
Add 8 cups of anchovy broth, chili pepper, noodles, fish cakes, and radish
to a saucepan, and then cook for 5 minutes. Stir in the garlic, soy sauce,
black pepper, and salt. Garnish with scallions. Serve warm.
Korean Beef Short Rib Soup (Galbitang)
Try cooking a delicious beef short rib soup with some unique combination
of short ribs and sauces to savor the best of the Korean flavors at home.
2 lbs. beef short ribs
1 teaspoon black pepper
½ Korean radish, cut into 1-inch slices
½ onion, chopped
1 fresh ginger slice
4 ounces of Korean glass noodles
2 scallions, sliced
1 tablespoon cooked egg strips
½ teaspoon toasted sesame seeds
Preparation
Soak the ribs in the cold water for 1 hour, then drain. Mix the soy sauce
with black pepper, sesame oil, and 4 minced garlic cloves in a suitable
bowl. Stir in the sliced radish and toss well. Add the ribs, onion half, 2
garlic cloves, and ginger to a large pot. Cover and cook for 20 minutes, then
add radish and cook for 10 minutes. Stir in scallions and noodles, and then
cook for 4 minutes. Garnish with sesame seeds and egg strips. Serve warm.
Korean Oxtail Soup
Cook time: 3 hours 15 minutes
This Korean Oxtail soup makes a flavorsome mix of meat with crispy
bread; serve them with your dinner or as a good, delicious lunch on your
table.
2 ¼ lbs. beef oxtail, diced
1 lb. cubed beef stew meat
2 onions
3 leeks, chopped
Sea salt and ground white pepper to taste
Preparation
Add the oxtails and enough water to cover in a cooking pot and cover to
refrigerate for 12 hours. Drain and transfer the oxtails and meat to a
cooking pot. Pour in the water and cook for 10 minutes. Drain and rinse the
meat, add this meat, along with the onion to the water, and cook for 3 hours.
Reduce the heat and cook for another 3 hours. Remove the fats from the top
and allow it to cool. Remove the fat from the top and return the soup to the
heat. Cook for 5 minutes, and then garnish with leeks, black pepper, and
salt. Serve warm.
Korean Clam Broth (Jogaetang)
It's about time to try some clam broth on the menu and make it more diverse
and flavorsome. Serve warm with your favorite herbs on top.
17 ⅔ oz. (500 g) medium-sized clams, rinsed
1 tablespoon Korean hot pepper paste chili paste
2 large garlic cloves, chopped
3 onions, sliced
2 handfuls beansprouts
1 green chili, cut into matchsticks
Toasted sesame oil, to serve
Cooked rice, to serve
Kimchi or pickled cucumber, to serve
Preparation
Add the clams to a saucepan and pour enough water to cover the clam. Stir
in the garlic, onion whites, and chili paste. Cover the lid and cook for 3
minutes, then add chili and beansprouts. Add salt and mix well. Garnish
with green onion and sesame oil. Serve warm with the rice, kimchi, and
cucumber. Enjoy.
Korean Tofu Vegetable Soup
Are you in a mood to have tofu on the menu? Well, you can serve this tofu
and vegetable soup with a salad and rice.
3 cups beef stock
¼ cup fermented soybean paste
1 (4 inches) piece dashi kombu
5 garlic cloves, chopped
1 (16 ounces) package medium-firm tofu, sliced
1-lb. Napa cabbage, sliced
1-lb. daikon radish, cut into pieces
1-lb. yellow squash, cut into pieces
2 large green onions, sliced diagonally
1 hot red pepper, seeded and sliced diagonally
Preparation
Add beef stock to a cooking pot and stir in soybean paste, then mix well
until dissolved. Stir in garlic and kelp, and then cook to a boil. Stir in
cabbage, daikon, yellow squash, and tofu, then cover. Cook for 5 minutes,
then add hot pepper and green onions, then cook for 10 minutes. Discard
the kelp and serve warm.
Fish Cake Soup
The classic Korean fish cake soup is here to complete your Korean menu.
This meal can be served on all special occasions and celebrations.
7 oz. (200 g) Korean fish cakes
1 ¼ oz. (30 g) green onion, sliced
1 tablespoon rice wine
Salt to taste
Broth
6 cups of water
½ oz. dried kelp
1 ¼ oz. (30 g) dried anchovy, head, and innards removed
3 ½ oz. (100 g) white radish, sliced
Preparation
Add 6 cups of water, anchovies, and kelp to a large pot. Cook for 10
minutes, and then transfer the kelp to a plate. Add the radish to the pot and
cook for 10 minutes. Transfer the anchovies to cheesecloth, and then
squeeze out the liquid into the pot. Slice the fish cakes into strips. Add the
rice wine, garlic, fish cake, and soy sauce to the broth. Cook for 5 minutes.
Garnish with black pepper and green onion. Serve warm.
Main Dishes
Korean Noodle Stir Fry (Japchae)
Korean noodle stir-fry is the first recipe that everyone tries to cook on this
menu. It’s made out of lots of noodles, meats, and veggies.
9 oz. (250 g) Korean sweet potato starch noodles
3 ½ oz. (100 g) rib eye fillet, cut into strips
1 carrot, peeled and julienned
4 oz. (110 g) baby spinach, rinsed
¼ red capsicum, rinsed and julienned
½ yellow onion, peeled, rinsed, and sliced
3 ½ oz. (100 g) fresh shiitake mushroom, sliced
Spinach Seasoning
¼ teaspoon salt
Beef Marinade
1 teaspoon of rice wine
Noodles and Mushroom Marinade
1 tablespoon honey
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1 egg, egg white, and yolk separated
Cooking oil, for cooking
Fine sea salt
Water to boil
Preparation
Mix the beef with all its marinade ingredients in a suitable bowl, cover, and
keep it aside. Mix all the ingredients for the mushroom marinade in a
suitable bowl. Mix 1 tablespoon of this marinade with sliced mushrooms in
a suitable bowl and leave them for 20 minutes. Add the spinach to a pot
filled with boiling water for 10 seconds, then drain. Toss the spinach with
the spinach seasoning in a working bowl.
Boil the noodles in water for 7 minutes, then rinse underwater. Transfer the
noodles to a suitable bowl, and the remaining mushroom marinade, and
then mix well. Beat the egg white in a suitable bowl and pour into a suitable
skillet greased with 1 teaspoon oil. Cook for 2 minutes per side, and then
transfer to a plate. Add more oil to the skillet and pour in the beaten egg
yolk. Next, cook for 2 minutes per side and then transfer to a plate. Sauté
the onion with salt and some oil in the same pan for 2 minutes. Then
transfer to a large bowl.
Sauté the carrots with salt and oil in the same pan for 2 minutes, then
transfer to the bowl. Sauté the capsicum in the same pan for 2 minutes and
then transfer to the bowl. Sauté the marinated mushrooms with some oil in
the same pan for 2 minutes, and then transfer to the bowl. Fry the marinated
noodles in the same pan for 3 minutes, and then transfer to the bowl. Slice
the egg yolk and white; add to the noodles. Mix well and garnish with
sesame seeds and oil. Serve.
Korean BBQ Beef (Bulgogi)
If you haven’t tried the Beef bulgogi before, then here comes a simple and
easy to cook recipe that you can recreate at home in no time with minimum
efforts.
1 ⅔ lbs. (800 g) rib eye, sliced
1 onion, peeled and sliced
2 stalks green onion, sliced
½ carrot, peeled and sliced
1 tablespoon cooking oil
Bulgogi Marinade
3 tablespoons brown sugar
2 tablespoons of rice wine
1 Asian pear
½ onion, chopped
1 tablespoon garlic, minced
Preparation
Blend all the bulgogi marinade ingredients in a blender until smooth, and
then put it aside. Place the meat and veggies in a suitable bowl and pour the
marinade and sesame oil over. Mix well with your hands, and then cover
with plastic wrap. Refrigerate the meat to marinate for 4 hours. At medium
heat, preheat a suitable grill pan and grease it with cooking oil. Cook the
meat and veggies for 5 minutes per side. Garnish with sesame seeds. Serve
warm.
Korean BBQ Chicken (Chicken Bulgogi)
The Korean chicken bulgogi is a delight to serve during winters. It’s
acclaimed for its comforting effects, and the meal offers a very energizing
combination of ingredients.
16 oz. (450 g) chicken thigh, sliced
Chicken Bulgogi Marinade
3 tablespoons soy sauce, regular
1 ½ tablespoons brown sugar
¼ cup Sprite
½ tablespoon garlic, minced
Preparation
Mix all the ingredients for the bulgogi marinade in a suitable bowl. Place
the chicken cubes in a suitable bowl and pour the bulgogi marinade on top.
Mix well with your hands and cover to marinate for 1 hour in the
refrigerator. Set a suitable grill pan over medium heat; sear the chicken for
5 minutes per side. Pour in the leftover marinade and cook for 3 minutes.
Serve warm.
Grilled Korean Hot Pepper Paste Chicken
Try this grilled chicken with your favorite herbs on top. Adding a dollop of
cream or yogurt will make it even richer in taste.
16 oz. (450 g) boneless chicken thigh fillets
3 ½ oz. (100 g) sweet potato, peeled and sliced
3 ½ oz. (100 g) Korean rice cakes
Cooking oil, to taste
Korean Hot Pepper Paste Chicken Marinade
½ tablespoon gochugaru
1 tablespoon onion powder
¼ cup Sprite
2 teaspoons ginger, minced
Preparation
Prepare the Korean hot pepper paste marinade by mixing all its ingredients
in a suitable bowl. Add the chicken to the marinade, mix well, and cover to
marinate for 4 hours in the refrigerator. Meanwhile, prepared and preheat a
suitable grill pan and grill the marinated chicken for 7 minutes per side.
Transfer the chicken to a plate and grill rice cakes and sweet potatoes in the
pan for 5 minutes per side. Serve the chicken with grilled potatoes and rice
cakes.
Korean Zucchini (Hobak Jeon)
Enjoy this Korean zucchini crispy coated. Serve with chili sauce for a great
taste.
1 Korean zucchini, sliced
2 eggs, beaten
¾ teaspoons salt
Cooking oil
Preparation
Place the zucchini slices in a colander and drizzle salt on top. Leave them
for 5 minutes, and then pat them dry. Mix the flour ½ teaspoons salt in a
suitable bowl and add zucchini slices. Mix well to coat, and then shake off
the excess. Set a suitable skillet with some cooking oil over medium heat.
Dip the zucchini slices in the egg and cook them for 4 minutes per side in
the prepared skillet. Serve warm.
Korean Chicken Wings
Make these Korean style chicken wings in no time and enjoy with some
garnish on top. Adding a drizzle of paprika makes them super tasty.
Chicken Seasonings
2 lbs. (900 g) chicken wings
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fine sea salt
¼ teaspoon ginger powder
Black peppers, to taste
Sweet and spicy sauce
1 ½ tablespoons ketchup
2 Tablespoons honey
2 Tablespoons brown sugar
Garnish
Sesame seeds
Green onion, thinly sliced
Preparation
Mix the sweet and spicy sauce ingredients in a saucepan and cook for 5
minutes until it bubbles. Then remove it from the heat and allow it to cool.
Soak the chicken wings in rice wine for 5 minutes, and then drain the
excess liquid. Rub the chicken with a mixture of the onion powder, salt,
garlic powder, black pepper, and ginger powder. Place the chicken in an air
fryer baked, and air fry for 20 minutes at 400 degrees. Flip the chicken once
cooked halfway through. Spread the air fried wings on a tray and pour the
sweet and spicy sauce on top. Garnish with sesame seeds and green onion.
Enjoy.
Korean Spinach (Sigumchi Namul)
Cook time: 1 minute
You won’t know until you try it! That’s what people told me about the
Korean spinach, and it indeed tasted more unique and flavorsome than other
spinach recipes that I’ve sampled!
1 lb. fresh spinach
1 to 2 tablespoons soy sauce
1 tablespoon sesame salt
2 teaspoons sugar
Preparation
Parboil the spinach in boiling water for 30 seconds. Next, drain and rinse
under cold water. Mix the soy sauce, sesame seeds, sesame oil, sugar,
garlic, and sesame salt in a suitable bowl. Add the spinach to the dressing,
and then mix well. Serve.
Kimchi Stew (Kimchi Jjigae)
You can give this kimchi stew a try because it has a good and delicious
combination of beef, kimchi, and pepper sauce.
¾ lb. beef, sliced
2 cups kimchi, chopped
½ onion, chopped
1 tablespoon gochugaru
3 cups of water
½ (14-ounce) block firm tofu, cubed
Steamed rice (for serving)
Preparation
Sauté the beef with ½ tablespoons sesame oil in a soup pot for 4 minutes.
Stir in the kimchi, remaining oil, garlic, onion, gochujang, soy sauce,
gochugaru, and water to the pot. Cook the stew for 30 minutes, add the tofu,
and cook for 10 minutes. Garnish with scallions. Serve warm.
Korean Beef
This Korean beef is loved by all, young and adult. It’s simple and quick to
make. This delight is great to serve at dinner tables.
2 lbs. beef chuck, cut into cubes
3 large garlic cloves, minced
2 green onions, sliced diagonally
½ cup beef stock
¼ cup soy sauce
¼ cup brown sugar
1 ½ tablespoon rice wine vinegar
3 teaspoons gochujang
2 teaspoons fresh ginger, grated
½ teaspoon black pepper
3 tablespoons water
2 ½ tablespoon cornstarch
2 teaspoons sesame seeds
Preparation
Add the garlic, green onion, beef stock, soy sauce, and the rest of the
ingredients to the Instant Pot. Put on the lid, seal it, and cook for 25 minutes
on manual mode at high Pressure. Once done, release the pressure naturally,
and then remove the lid. Switch the Instant Pot to the sauté mode. Mix the
cornstarch with water in a suitable bowl and pour into the pot. Finally, stir
and cook for 5 minutes. Garnish with sesame seeds. Serve warm.
Korean Pork Belly (Bossam)
Cook time: 2 hours 30 minutes
Try the Korean pork belly at the dinner, as the pork is infused with an
amazing blend of Korean spices. Serve warm with your favorite sauces.
Pork Belly
3 ounces ginger root, grated
3 tablespoons doenjang
1 onion, quartered
4 scallions, chopped)
6 garlic cloves, smashed
2 tablespoons honey
1 teaspoon Korean hot pepper paste
2 ½ lbs. skin-on pork belly, sliced
Pickled Radish
8 ounces Korean white radish, peeled and julienned
2 tablespoons Korean apple vinegar
2 tablespoons sugar
2 teaspoons ground Szechuan chile peppers
1 clove garlic, grated
2 teaspoons salt
Sauce
2 tablespoons doenjang
1 tablespoon mirin
1 clove garlic, grated
2 teaspoons sesame seeds
Serving
Steamed sweet rice
Whole red or green leaf lettuce
Perilla leaves
Preparation
Add the garlic, onion, doenjang, honey, pork belly, scallions, and Korean
hot pepper paste to a 5-quart cooking pot. Pour in enough water to cover the
pork and cook the mixture to a boil. Cover and cook for 2 hours on a
simmer. Toss the radish with apple vinegar, sugar, ground Szechuan, clove,
chile peppers, and salt in a suitable bowl. Cover and refrigerate this
mixture. At 350 degrees F, preheat your oven. Transfer the pork belly to a
baking sheet lined with a foil sheet and roast it for 30 minutes. Mix all the
ingredients for the sauce and pour over the pork. Serve with lettuce, rice,
leaves and pickled radish.
Korean Pan-Fried Fish (Saeng Sun Jun)
This Korean Pan-fried fish is a typical Korean entree, which is essential on
the Korean menu. It has this rich mix of seafood, flour, and spices that I
love.
1 lb. white fish fillets, rinsed
3 teaspoons salt
2 eggs
3 tablespoons flour
Cooking oil
Preparation
Slice the fish diagonally into 1 ½ inch thick pieces. Rub these pieces with
black pepper and salt. Beat the eggs with salt in a suitable bowl and spread
the flour in another dish. At 350 degrees, preheat the cooking oil in a deep-
frying pan. Coat the fish with the flour and then dip in the egg. Deep fry the
fish for 3 minutes per side. Serve warm.
Korean Chicken Stir Fry (Dak Galbi)
Simple and easy to make, this recipe is iconic on this menu. Korean chicken
stir-fry is a delight for the dinner table.
17 ⅔ oz. (500 g) chicken thigh fillets, diced
½ sweet potato, cut into sticks
½ carrot, diagonally sliced
¼ cabbage, shredded
10 leaves Korean perilla, sliced
3 tablespoons cooking oil
Marinade Sauce
3 tablespoons Korean hot pepper paste (Korean chili paste)
1 tablespoon Korean chili flakes
1 tablespoon raw sugar
1 teaspoon Korean curry powder
½ onion, grated
Preparation
Mix all the marinade ingredients in a large bowl. Toss in the chicken, mix
well, and marinate for 30 minutes. Set a large skillet over medium-high heat
and add oil to heat. Stir in the rice cakes, vegetables, and meat. Cook for 4
minutes, and then reduce the heat. Cover and cook for 15 minutes. Serve
warm.
Korean Tofu Stew (Sundubu Jjigae)
Korean Tofu Stew is one of the traditional Korean entrées made from tofu,
mushrooms, and sauces.
12 oz. (350 g) Korean soft tofu
4 oz. littleneck clams, cleaned
3 banana prawns, shells, and guts removed
3 ½ oz. (100 g) enoki mushrooms
2 shiitake mushrooms, cleaned, thinly sliced
1 egg
1 stalk green onion, sliced
Soup base
1 ½ cup dried kelp and dried anchovy stock
1 tablespoon Korean chili oil
2 tablespoons Korean chili powder
½ tablespoon Korean fish sauce
Sea salt, to taste
A dash of sesame oil
Preparation
Sauté the garlic, chili powder, and chili oil in a stockpot over medium-low
heat for 1 minute. Stir in the shrimp and clams, and then mix well. Add the
oy sauce and fish sauce. Add anchovy stock and dried kelp. Then cook for 3
minutes. Stir in the egg, mushrooms and tofu, and then cook for 3 minutes.
Adjust the seasoning with salt. Garnish with the sesame oil, black pepper,
and green onion. Serve warm.
Ramen Tteokbokki
A perfect mix of ramekin noodles with Korean dumplings is all that you
need to expand your Korean menu. Simple and easy to make, this recipe is
a must to try.
1 packet instant ramen noodle
2 sheets of Korean fish cakes, diced
3 ounces cabbage leaves, chopped
½ small onion, sliced
4 deep-fried seaweed spring rolls
2 frozen Korean dumplings
2 hard-boiled eggs, cut into halves
Broth
3 cups of water
¼ oz. dried kelp
½ oz. dried anchovy, head and black removed
Sauce
4 tablespoons Korean chili paste
1 ½ tablespoon raw sugar
1 teaspoon Korean chili flakes
Garnish
1 stalk green onion, chopped
Toasted sesame seeds
Preparation
Boil the anchovies and dried kelp in 3 cups water in a medium pot for 10
minutes. Next, then transfer the kelp to a plate and cook the anchovies for
another 10 minutes. Transfer the anchovies to a sieve. Add the sauce to the
remaining broth and cook to a boil over medium-high heat. Stir in the rest
of the ingredients and cook for 10 minutes with occasional stirring. Serve
warm.
Korean Popcorn Chicken
Do you want to enjoy popcorn chicken with a Korean twist? Then try this
Korean popcorn chicken recipe. You can serve it with your favorite dips and
special sauces!
17 ⅔ oz. (500 g) chicken thigh fillets, diced
5 oz. (150 g) fresh Korean rice cake, cut in half
2 teaspoons ginger powder
½ teaspoons fine sea salt
1 cup potato starch or corn starch
Cooking oil
Sauce
5 tablespoons tomato sauce
1 ½ tablespoon Korean chili paste
2 tablespoons honey
2 tablespoons dark brown sugar
Preparation
Mix the chicken with salt, black pepper, ginger powder, and rice wine in a
large bowl. Cover the chicken with plastic wrap and refrigerate for 30
minutes. Coat the chicken with starch powder and shake off the excess. At
347 degrees F, heat cooking oil in a deep-frying pan. Deep fry the rice cake
until crispy. Transfer the cakes to a plate lined with a paper towel. Deep fry
the chicken for 3 minutes until golden brown. Transfer the chicken to a
suitable bowl. Prepare the sauce by mixing all its ingredients in a saucepan.
Cook it for 3 minutes, and then toss in the chicken and rice cakes. Mix well
and serve.
Zucchini Noodles
The Korean zucchini noodles are an entrée that you must serve at the winter
dinner table. This recipe will add a lot of flavors, aromas, and colors to your
menu.
2 lbs. fresh Jajangmyeon noodles, boiled
1 large onion, chopped
1 medium zucchini, chopped
2 large potatoes, chopped
7 large button mushrooms, chopped
¼ small cabbage, chopped
1 ¼ lb. pork, diced
Pork marinade sauce
5 sprinkles of ground salt
5 sprinkles of black pepper
¼ teaspoon ginger powder
Korean black bean sauce
6 tablespoons Korean black bean paste
1 cup chicken stock
1 cup of water
Slurry
5 tablespoons potato starch
4 tablespoons water
Toppings
1 large cucumber sliced
1 Hardboiled egg
Preparation
Add the lard to the wok and melt it over medium heat. Stir in the black bean
paste, then sauté for 5 minutes. Transfer the bean paste to a plate. Add the
pork to the wok and cook until brown. Stir in the potato, zucchini, and
onion, and then cook for 5 minutes. Add the cabbages and mushrooms, and
then cook for 3 minutes. Return the black bean paste to the wok and sauté
for 3 minutes. Pour in the rice wine, water, and chicken stock. Cook for 7
minutes on a simmer. Mix the potato starch slurry into the pot and cook for
5 minutes until the sauce thickens. Serve warm with noodles and garnish
with cucumber, sweet corn, and egg. Enjoy.
Korean Chicken Pizza
The Korean chicken pizza is here to complete your Korean menu. This meal
can be served on all special occasions and festive celebrations.
4 tortillas
4 ounces chicken thigh fillet, cut into thin strips
5 oz. (150g) sliced pineapple pieces, drained
½ medium-sized purple onion, sliced
2 cups yellow pizza cheese (Gauda or similar)
BBQ sauce
Olive oil
Baby spinach to garnish
Marinades
2 teaspoons Korean chili paste
½ teaspoons Korean chili flakes
½ teaspoons soy sauce
¼ teaspoon ginger, minced
½ teaspoons raw sugar
Preparation
Prepare the marinade by mixing all its ingredients in a large bowl. Toss in
the chicken, mix well, and cover to marinate for 30 minutes. Sauté the
chicken in a suitable skillet for 4 minutes. At 410 degrees F, preheat your
oven. Brush a tortilla with olive oil and top it with BBQ sauce. Drizzle the
cheese, onion, pineapple pieces, chicken strips, and green leaves on top.
Place this tortilla on a pizza stone and bake the pizza for 7 minutes. Slice
and serve warm.
Korean Rice Pot
Korean rice pot is here to add flavors to your dinner table, but this time with
a mix of rice and lots of veggies. You can try it as an effortless rice bowl.
18 oz. hot chicken stock
9 oz. long-grain rice
11 oz. cooked turkey, diced
9 oz. baby spinach
2 carrots, shredded
1 teaspoon toasted sesame seed
2 tablespoons vegetable oil
4 eggs
2 tablespoons thick chili sauce
Preparation
Add the chicken stock to a large cooking pot. Next, stir in the rice and the
turkey, and then cook for 15 minutes. Add the spinach to a pot filled with
boiling water for 1 minute, then drain. Cover the rice and cook until the
liquid is absorbed. Transfer the spinach to a suitable bowl and add the
carrots, sesame oil, and sesame seeds to the spinach, then toss well. Add
spinach to the rice, and then mix well. Beat the eggs and cook in a greased
skillet until set. Add the fried egg to the rice. Garnish with chili sauce.
Serve warm.
Korean Crusted Roast Lamb
Cook time: 1 hour 40 minutes
Let’s have a rich and delicious combination of crusted lamb with a tangy
coating. Try it with warm bread slices, and you’ll simply love it.
1 bunch spring onions, chopped
1 piece of ginger
2 tablespoons mirin
½ teaspoons golden caster sugar
2 tablespoons sesame seeds
1 teaspoon black peppercorns
4 lbs. whole leg of lamb
1 tablespoon sunflower oil
Baby Gem lettuce leaves, to serve
Shredded carrot, to serve
Cucumber, to serve
Korean chili sauce, to serve
Preparation
Blend the ginger, spring onions, sugar, mirin, 2 tablespoons soy sauce,
peppercorns, and half of the sesame seeds in the blender. Make slits in the
lamb leg and massage the prepared sauce over the lamb. Cover and
marinate the lamb overnight. Place the lamb leg in the roasting tin and pour
the remaining marinade on top. Add ½ cup water into the roasting tin and
bake the lamb for 1.5 hours. Spread the sesame seeds and the remaining soy
sauce over the lamb. Roast again for 10 minutes. Slice and serve warm with
chili sauce and vegetables. Enjoy.
Seasoned Beansprouts
Cook time: 1 minute
Seasoned Beansprouts will make your meal special. You can always serve
the mix with warm bread on the side.
8 oz. (225 g) beansprouts
½ spring onion, thinly sliced
1 garlic clove, grated
1 teaspoon toasted sesame seeds
Preparation
Boil the beansprouts in a pot filled with water and cook for 15 seconds, then
drain. Mix the spring onion with sesame oil, sesame seeds, beansprouts, and
salt in a suitable bowl. Serve.
Korean Chicken Stew (Dakdoritang)
This new version of chicken stew tastes amazing, and it’s simple and easy
to cook. It’s also great for all chicken and Korean spice lovers.
1 ½ cups water
¼ cup of soy sauce
2 tablespoons Korean red chili pepper paste
2 tablespoons Korean red chili pepper flakes
1 tablespoon honey
1 tablespoon white sugar
3 lbs. chicken pieces, cut into chunks
10 ounces potatoes, cut into chunks
2 carrots, cut into chunks
½ large onion, cut into large chunks
4 large garlic cloves
2 slices fresh ginger
Preparation
Mix the water, rice wine, soy sauce, red chili pepper paste, honey, sugar,
black pepper, red chili pepper flakes in a large cooking pot and place
chicken in the sauce, then cook for 15 minutes. Add the carrots, onion,
potatoes, ginger, and garlic to the chicken, cover, and cook for another 15
minutes. Remove the lid and cook for another 10 minutes. Add the sesame
seeds, sesame oil, and scallions. Serve warm.
Korean Pork Curry
Korean Pork Curry is always an easy way to add extra flavors and nutrients
to your menu, and here are some to make in just a few minutes.
¼ cup olive oil
1 ½ lbs. boneless pork chops, cut into cubes
1 large yellow onion, cut into cubes
2 large russet potatoes, peeled and cut into cubes
3 large carrots, peeled and cut into cubes
4 cups of water
1 tablespoon Korean-style curry powder
Preparation
Sauté the pork with 2 tablespoons olive oil in a large skillet for 7 minutes
over medium heat. Transfer to a plate, and then add 2 tablespoons of olive
oil, carrots, onion, and potatoes to the skillet. Sauté for 7 minutes, and then
return the pork to the veggies. Pour water into the pork and cook for 20
minutes on a simmer. Remove the pot from the heat, and then add the curry
powder. Mix well and cook for 30 minutes until the mixture thickens.
Enjoy.
Korean Stew (Budae Jjigae)
If you haven’t tried the Korean stew before, then here comes a simple and
easy to cook recipe that you can recreate at home in no time with minimum
efforts.
1 (12 ounces) can fully cooked luncheon meat, sliced
14 ounces smoked sausage, sliced
1 large onion, sliced
6 ounces kimchi
¼ cup Korean red pepper powder
1 bunch green onions, chopped
2 (32 ounces) containers chicken broth
7 ¾ ounces ramen noodles
Preparation
Add the meat to a stockpot and top it with the onion, kimchi, and sausage,
then pour in the chicken broth. Mix the red pepper, soy sauce, garlic, black
pepper, and gochujang in a suitable bowl and pour over the meat. Drizzle
the green onion on top of the meat and cook for 10 minutes. Meanwhile,
boil the ramen noodles in a pot filled with water for 2 minutes, then drain.
Serve the noodles with the stew. Enjoy.
Korean Flank Steak
A perfect mix of flank steak with sauces is worth the try. Serve warm with
your favorite side salad for the best taste.
4 garlic cloves
1 teaspoon fresh ginger
1 onion, chopped
2 ½ cups soy sauce
¼ cup toasted sesame oil
3 tablespoons Worcestershire sauce
2 tablespoons unseasoned meat tenderizer
1 cup white sugar
2 lbs. beef flank steak, trimmed
Preparation
Blend the ginger, garlic, and onion in a blender until chopped. Add the
sesame oil, meat tenderizer, sugar, and Worcestershire sauce to the blender
and blend until smooth. Rub this mixture over the flank steak and cover to
marinate overnight in the refrigerator. Prepare and preheat the grill over
medium-high heat and greases its grilling grates with cooking oil. Grill the
steak for 7 minutes per side. Enjoy.
Vegetarian Kimchi
The Korean vegetarian kimchi is famous for its juicy texture, unique taste,
and aroma, and now you can bring those exotic flavors home by using this
recipe.
1 head Napa cabbage, chopped
¼ cup of salt
6 garlic cloves
1 (1 inch) piece ginger root, peeled and chopped
1 small white onion, peeled and chopped
2 tablespoons water
3 green onions, minced
Cayenne pepper to taste
1 ripe persimmon, chopped
1 small radish, shredded
1 cucumber, diced
Preparation
Rinse and toss the cabbage with salt in a colander and leave it for 1 hour.
Wash the cabbage under cold water. Blend the onion, ginger, garlic, and
water in a blender until smooth. Toss the cabbage with the garlic ginger
mixture, minced green onions, persimmon, cucumber, radish, and cayenne
pepper in a suitable bowl. Transfer this mixture to a container, cover, and
refrigerate for 3 days. Serve.
Marinated Beef Short Ribs (Kalbi)
These kohlrabi beef short ribs offer a must-have for every fancy dinner.
Plus, with the help of this recipe, you can cook them in no time.
¾ cup white sugar
¾ cup soy sauce
¼ cup sesame oil
2 tablespoons sesame seeds
Preparation
Mix the soy sauce with sugar in a suitable bowl. Stir in the sesame seeds,
green onions, garlic, and sesame oil to the bowl. Add this marinade and
short ribs to a large sealable bag, and then seal it. Shake the bag and
refrigerate the short ribs for 8 hours. Prepare and preheat the grill over
medium heat and grease its grilling grate with oil. Grill the ribs for 15
minutes per side. Serve warm.
Korean Marinated Pork (Dae Ji Bool Gogi)
The refreshing marinated pork always tastes great when you cook pork
meat with onion, all together with spices.
¼ cup rice wine vinegar
½ cup Korean hot pepper paste
3 tablespoons garlic, minced
3 tablespoons fresh ginger root, minced
2 tablespoons red pepper flakes
3 tablespoons white sugar
½ yellow onion, cut into rings
1 (2 lbs.) pork loin, sliced
¼ cup canola oil
Preparation
Mix the green onions, yellow onion, sugar, black pepper, red pepper flakes,
ginger, garlic, hot pepper paste, soy sauce, and vinegar in a suitable bowl.
Stir in the pork slices, and then mix well to coat. Cover and marinate the
pork slices for 3 hours in the refrigerator. Add the canola oil to a suitable
skillet over medium-high heat. Sauté the pork slices and the onions for 5
minutes per side. Serve warm.
Korean BBQ Galbi
Have you tried the BBQ Galbi before? Well, now you can enjoy this unique
and flavorsome combination by cooking this recipe at home.
5 lbs. beef short ribs,
5 garlic cloves
1 onion, chopped
1 Asian pear, cored and cubed
1 cup of soy sauce
1 cup brown sugar
¼ cup honey
¼ cup sesame oil
Black pepper to taste
Preparation
Set the ribs in the large stockpot and pour cold water to soak the ribs. Cover
and refrigerate for 1 hour. Drain the ribs and transfer to a tray. Blend the
garlic, Asian pear, and onion in a blender until smooth. Stir in the brown
sugar, honey, soy sauce, black pepper, and sesame oil, and then rub this
paste over the ribs. Cover and marinate the ribs overnight in the refrigerator.
Prepare and preheat the grill and then grease its grilling grates with cooking
oil. Grill the ribs for 10 minutes per side. Serve warm.
Korean Dumplings (Mandu)
Korean dumplings are great to complete your menu, and this one, in
particular, is great to have on a nutritious diet.
Filling
1 cup cellophane noodles
4 cups cabbage, chopped
1 cup onion, chopped
1 cup bell pepper, chopped
1 medium carrot, chopped
1 ½ teaspoons salt
1 tablespoon olive oil
1 cup crumbled firm tofu
2 tablespoons scallions, chopped
Dough
5 cups all-purpose flour
1 cup beet juice
1 egg, beaten
1 pinch salt
Preparation
Add the salted water to a cooking pot and add noodles, then boil and cook
for 7 minutes. Drain and dice the cooked noodles. Blend the onion, carrot,
bell pepper, cabbage, black pepper, salt, and garlic in a food processor until
chopped. Sauté the veggies with oil in a cooking pot for 6 minutes, then add
tofu and cook for 5 minutes. Transfer the filling to a cheesecloth and
squeeze excess liquid out of it. Transfer the filling to a suitable bowl and
add noodles, sesame oil, and scallions. Mix well and keep it aside. Mix the
flour with salt, egg, and beet juice in a suitable bowl until it makes smooth
dough. Knead this dough, then spread this dough into a ¼ inch thick sheet
and cut 3 ½ inch rounds out of it. Divide the filling onto the dough rounds
and fold the rounds. Next, crimp the edges. Prepare the steamer basket in a
pot filled with boiling water. Place the dumplings in the steamer basket,
cover and steam the dumplings for 10 minutes. Sear the dumplings for 4
minutes per side in a greased skillet over medium heat. Serve.
Korean Marinated Lamb Chops
Now you can quickly make flavorsome Korean marinated lamb chops at
home and serve them for a fancy meal for yourself and your guest.
3 lbs. lamb chops
½ cup of soy sauce
1 Asian pear, cored and diced
½ small onion
2 tablespoons garlic, chopped
1 tablespoon ginger, chopped
2 green onions, sliced
2 tablespoons toasted sesame seeds
1 tablespoon honey
Preparation
Soak the lamb chops in cold water filled for 1 hour, and then drain. Blend
the soy sauce, garlic, ginger, onion, and Asian pear in a blender until
smooth. Stir in the green onions, black pepper, honey, sesame seeds, brown
sugar, and sesame oil. Transfer the mixture to a large bowl. Add the lamb
chops to the sauce, cover, and marinate for 8 hours in the refrigerator.
Prepare and preheat a grill over medium heat. Grease the grilling grates and
grill the chops for 4 minutes per side. Serve warm.
Kimchi Patty (Kimchi Jun)
If you haven’t tried the kimchi patties before, then here comes a simple and
easy to cook recipe that you can serve at home swiftly.
2 cups kimchi, chopped
½ yellow onion, sliced
1 ½ cups all-purpose flour
2 cups of water
1 tablespoon vegetable oil
Dipping Sauce
¼ cup green onions, chopped
½ teaspoon sesame seeds
½ teaspoon Korean red pepper powder
½ teaspoon sesame oil
Preparation
Mix the onion and kimchi in a large bowl. Stir in the flour and water, and
then mix well for 1 minute to make a smooth batter. Set a suitable skillet
with 1 teaspoon vegetable oil over medium heat. Pour ¼ cup batter into the
skillet, and then cook for 2 minutes per side. Repeat the same using the
remaining batter and oil. Mix the green onion with sesame seeds, soy sauce,
sesame oil, and red pepper powder in a suitable bowl. Serve the kimchi Jun
with the sauce. Enjoy.
Tofu Leek Barbeque
Tofu leek barbeque is one delicious way to complete your Korean menu;
here’s a recipe that you can try for a delicious meal.
1 (16 ounces) package firm tofu, cubed
Marinade
1 cup apples, cored and quartered
¼ cup of soy sauce
¼ cup sesame oil
2 tablespoons maple syrup
Skewers
8 skewers
1 leek, cut into thick wedges
Cooking spray
Preparation
Blend the apples with maple syrup, 1 tablespoon sesame seeds, hot pepper
paste, and sesame oil in a blender until smooth. Pour this sauce over the
tofu in a suitable bowl, mix well and cover to refrigerate for 8 hours.
Remove the tofu from the marinade and thread over skewers. Set up a grill
over high heat and grease its grilling grate with cooking spray. Grill the tofu
skewers for 2 minutes per side. Garnish with sesame seeds and serve.
Smoky Korean BBQ Beans
Let’s make smoky Korean BBQ beans with these simple ingredients. Mix
them together, and then cook to achieve great flavors.
½ lb. dry pinto beans, rinsed
5 bacon slices, chopped
3 shallots, chopped
1 cup chicken broth
1 teaspoon paprika
1 teaspoon ground mustard
½ teaspoon salt
1 bay leaf
½ cup brown sugar
¼ cup ketchup
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
¾ cup Korean barbecue sauce
Preparation
Soak the pinto beans for 12 hours in a large bowl filled with water. Sauté
the bacon with the shallots in an Instant Pot for 5 minutes on SAUTE mode.
Stir in the chicken broth, bay leaf, black pepper, salt, mustard, brown sugar,
maple syrup, ketchup, Worcestershire sauce, and paprika. Mix well; then
add the drained pinto beans, along with Korean BBQ sauce. Put on the
pressure lid and cook on BEAN/CHILI mode for 60 minutes. Release the
pressure naturally, and then remove the lid. Serve warm.
Kimchi Pork Jigeh
This pork Jigeh will melt your heart away with its epic flavors. This stew is
filled with different spices and sauces that you easily get and cook.
1 tablespoon canola oil
½ lb. boneless pork loin, sliced
½ teaspoon salt
2 cups kimchi, sliced
1 small onion, quartered
1 tablespoon Korean red pepper paste
1 teaspoon beef bouillon granules
4 cups of water
1 Korean green chile pepper, sliced
1 (12 ounces) package firm tofu, cubed
1 bunch scallions, cut into 1-inch pieces
Preparation
Sauté the garlic and ginger with the oil in a suitable saucepan for 1 minute.
Stir in the pork, salt, and black pepper. Cook for 5 minutes, then add onion
and kimchi. Sauté for 5 minutes, then add the bouillon and red pepper paste.
Pour enough water to cover the pork and cook to a boil. Add the kimchi
juice and green pepper, and then cook for 15 minutes on a simmer. Add the
tofu and continue cooking 10 minutes. Garnish with scallions and serve.
Enjoy.
Korean Cucumber Kimchi (Oi Sobagi)
If you haven’t tried the Korean cucumber kimchi before, then here comes a
simple and easy to cook recipe that you can dazzle at home in no time with
minimum efforts.
10 Kirby cucumbers, halved
8 cups of water
1 cup of salt
Sauce Mixture
1 cup Korean red pepper flakes
½ cup of water
¼ cup of fish sauce
2 teaspoons ginger, minced
1 tablespoon fermented shrimp
2 cups garlic chives, cut into pieces
1 radish, cut into matchstick pieces
1 pinch of sesame seeds
Preparation
Mix the salt and 8 cups water in a saucepan and cook to a boil. Place the
cucumbers in a suitable bowl and pour the salt brine on top. Leave them
soaked for 1 hour. Meanwhile, blend and mix all the ingredients for the
sauce in a suitable bowl. Rinse the cucumbers and leave them in a colander
for 10 minutes. Transfer the cucumbers to a large mason jar and pour the
prepared sauce on top. Cover the jar, shake well, and refrigerate for 2 days.
Serve.
Tonkatsu (Donkkaseu)
The famous tonkatsu recipe is here to make your Korean cuisine extra
special. Serve it with steamed rice for the best taste.
4 pork loin chops, fats trimmed
1 tablespoon ginger, grated
2 eggs, beaten
1 cup panko breadcrumbs
Cooking oil for frying
¼ head green cabbage
1 lemon
Preparation
Pound the meat with a mallet and rub it with the ginger juice, black pepper,
and salt. Soak the cabbage leaves in water with the lemon slices in a large
bowl for 1 hour. Next, drain. Spread the flour in one bowl, breadcrumbs in
another and beat the egg in a third bowl. Coat the pork with the flour, then
dip the egg, and finally coat with the breadcrumbs. Set a deep fryer with 4
cups of cooking oil over high heat. Deep fry the coated pork in the hot oil
until golden brown. Transfer the pork to a plate lined with a paper towel.
Serve the pork cutlets with the cabbage mixture and cucumber. Enjoy.
Sweet And Sour Beef (Tangsuyuk)
This Korean sweet and sour beef recipe has unique flavors due to its rich
blend of beef with a tangy sauce. Serve warm with rice or bread.
10 ounces tender cut of pork, sliced
½ teaspoon ginger, grated
Batter
1 cup potato starch
2 tablespoons egg, beaten
4 cups canola oil for deep frying
Vegetables
½ small carrot, chopped
¼ small onion, chopped
1-ounce wood ear mushrooms, chopped
½ small cucumber, chopped
Tangsuyuk Sauce
1 cup of water
4 tablespoons sugar
2 tablespoons vinegar
1 pinch salt
Starch slurry
2 tablespoons starch
4 tablespoons water
Dipping sauce
1 tablespoon water
1 teaspoon vinegar
1 pinch red chili pepper flakes
Preparation
Mix 1 cup of water with 1 cup of starch in a suitable bowl. Mix the meat
slices with the ginger, black pepper, and salt in a bowl. Mix 1 cup water
with the sauce ingredients, except for the slurry, in a saucepan. Cook for 2
minutes. Add the mushrooms, onion, and carrot to the sauce and cook 1
minute. Stir in the slurry mixture and cook until it thickens. Drain the
soaked starch and transfer it to a suitable bowl. Add the oil and egg to the
starch, and then mix well. Add the meat to the starch, and then mix well to
coat. At 350 degrees F, heat 4 cups of oil in a wok and deep fry the meat
until golden brown. Next, transfer onto a wire rack. Add the meat to the
sauce and serve warm.
Korean Taco With Beef Short Ribs (Galbi Taco)
Nutrition facts (per serving): 319cal (14g fat, 9g protein, 7g fiber)
Korean beef taco is one option for dinner. Sure, it takes some time to get it
ready, but it’s a great taste is worth all the time and effort.
BBQ short ribs
½ cup soy sauce
1 cup of water
¼ cup sugar
2 tablespoons honey
¼ cup rice wine
¼ cup Asian pear grated
¼ cup onion, grated
3 scallions thinly sliced
Kimchi salsa
½ cup kimchi, diced
½ cup cucumber, diced
½ cup onion, diced
½ cup red cabbage, diced
½ cup Asian pear, diced
½ teaspoon garlic, minced
2 tablespoons cilantro, chopped
Juice from 1 lime
Salt and black pepper to taste
Korean Hot Pepper Paste Sauce
1 tablespoon Korean red chili pepper paste
1 tablespoon Tabasco sauce
1 teaspoon sugar
1 tablespoon ginger ale
12 (4-inch) corn tortillas
Preparation
Add all the marinade ingredients to a suitable bowl, and then mix well. Add
the pounded meat to the marinade and then mix well to coat. Cover and
marinate the meat for 6 hours in the refrigerator. Prepare and preheat a grill
over medium heat and grill the marinated meat for 3 minutes per side, then
slice. Mix all the salsa ingredients in a suitable bowl and stir all the sauce
ingredients in another bowl. Warm the tortillas in a suitable skillet for 30
seconds per side. Divide the kimchi salsa on top of the tortilla; add meat,
and then cilantro. Roll the tortilla and serve.
Pan-Fried Meatballs (Wanjajeon)
These pan-fried meatballs recipe will make your day with their delightful
taste. Serve warm with your favorite bread.
1 lb. ground beef
6 ounces tofu, crushed
½ medium onion, chopped
½ medium carrot, chopped
½ teaspoon salt
3 eggs beaten
½ cup flour
Vegetable oil for pan-frying
Preparation
Toss the tofu with the beef and all the ingredients in a suitable bowl and
make 1 inch balls out of this mixture. Slightly flatten the beef balls. Coat
the patties with flour and shake off the excess. Set a pan with ½ tablespoons
oil over medium heat. Dip the patties in the egg and sear for 2 minutes per
side. Serve warm.
Rice Cake (Gungjung Tteokbokki)
Here’s a special Korean rice cake, which is great to serve at special dinners
and celebrations. The cake is cooked with mushrooms and veggies to make
a delicious meal.
1 lb. thin rice cake
4 ounces lean beef sirloin, sliced
4 shiitake mushrooms, sliced
½ medium zucchini, cut into strips
1 medium carrot, cut into strips
½ medium sweet onion, sliced
1 to 2 scallions, cut into strips
Salt
Vegetable oil
Sauce
2 teaspoons rice wine or mirin
1 tablespoon sugar
2 teaspoons minced garlic
Garnish
Ginkgo nuts or pine nuts
Preparation
Boil water in a pot and stir in the rice cake. Cook until the cakes are soft.
Drain and transfer to a suitable bowl. Mix the soy sauce and 1 teaspoon
sesame oil in a suitable bowl, and then keep it aside. Whisk all the sauce
ingredients in a suitable bowl. Add the beef and mushrooms to the sauce
and mix well. Place the zucchini slices in a colander and drizzle salt over
the slice. Leave it for 15 minutes. Sauté the zucchini, carrot, and onion with
oil in a suitable skillet for 2 minutes. Stir in the scallions, and then transfer
to a suitable bowl. Sauté the beef and mushrooms in the same pan for 5-6
minutes. Stir in the rice cake for 2 minutes. Add the sautéed veggies and
rest of the ingredients, and then mix well. Serve warm.
Seaweed Rice Rolls (Kimbap)
When you can’t think of anything to serve in lunch or dinner, then these
Korean rice rolls will help you immensely to enjoy the authentic Korean
flavors.
2 cups cooked short-grain rice
Salt to taste
Beef
8 ounces lean tender beef, cut into strips
1 teaspoon sugar
Vegetables
1 bunch spinach, chopped
Salt, to taste
2 medium carrots, julienned
Fish cake
1 sheet fish cake
½ teaspoon sugar
½ teaspoon sesame oil
2 eggs
5 Gimbap gim, seaweed sheets
Preparation
Mix the beef with soy sauce, rice wine, sugar, sesame oil, and minced garlic
in a suitable bowl. Cover and refrigerate the meat for 3 minutes. Boil the
water in a cooking pot and stir in spinach, and then cook for 3 minutes.
Drain and transfer the spinach to an ice bath. Drain and toss the spinach
with the sesame oil and salt in a suitable bowl. Sauté the carrots with oil in
a pan over medium-high heat until soft. Stir in the salt and radish, and then
sauté for 1 minute.
Beat the eggs with salt in a suitable bowl. Pour the eggs into a greased
skillet and cook for 1 minute, and then cut into strips. Slice the fish cakes
into ¾ inch strips. Add sugar, soy sauce, oil, and sesame oil to the skillet
and cook for 2 minutes. Mix the rice with salt and sesame oil in a suitable
bowl. Spread the nori sheet on a working surface and spread the rice on top.
Add the veggies, meat, and egg to the top, and then roll the nori sheet. Slice
and serve.
Korean Fried Chicken (Dakgangjeong)
Here’s another classic recipe for your dinner, lunch, or snack collection.
Serve it with a delicious entree and enjoy the best of it.
1 lb. boneless chicken thigh
½ cup milk
¼ teaspoon salt
½ teaspoon ginger, minced
⅓ cup potato starch
Cooking oil for deep frying
Sauce
3 tablespoons rice wine or mirin
2 tablespoons apple cider vinegar
1 tablespoon Korean red chili pepper paste
3 tablespoons honey
1 teaspoon ginger, grated
Garnish
2 tablespoons peanuts, chopped
Preparation
Soak the chicken in milk in a suitable bowl, and then cover to refrigerate for
2 hours. Drain and transfer the chicken to a suitable bowl. Stir in the rice
wine, black pepper, ginger, garlic, and salt. Mix well and leave it for 30
minutes. Mix the sauce ingredients in a saucepan, and then cook for 4
minutes until it thickens. Coat the chicken with potato starch and deep fry
in a cooking pan with hot oil at 350 degrees F until golden brown. Transfer
the chicken to the sauce and mix well. Finally, serve warm.
Noodles In Black Bean Sauce (Jajangmyeon)
Try these super tasty Korean noodles in black bean sauce to serve your
family and to make your meals special. In turn, you’ll never stop having
them because that’s how heavenly the combination tastes.
24 oz. fresh Jajangmyeon noodles, boiled
Sauce
5 tablespoons Korean black bean paste
1 tablespoon sugar
1 tablespoon oyster sauce
1 cup chicken stock
1 tablespoon potato starch
¼ cup of chicken stock
Meat
10 ounces pork, sliced
1 teaspoon grated ginger
Vegetables
1 onion, diced
8 ounces green cabbage, diced
8 ounces zucchini, diced
1 small cucumber, diced
Preparation
Prepare the sauce and mix all its ingredients into a bowl. Mix the pork with
ginger, black pepper, salt, oil, and rice wine in a suitable bowl. Set a
cooking pot with cooking oil over medium heat. Sauté the pork in the oil
until brown, and then stir in the veggies and sauté until soft. Stir in the
prepared sauce and noodles. Cook for 5 minutes until the sauce thickens.
Serve warm.
Desserts
Hotteok
If you haven’t tried the Korean Hotteok before, then here comes a simple
and easy to cook recipe that you can recreate at home in no time with
minimum efforts.
1 tablespoon instant dry yeast
2 teaspoons white sugar
1 cup milk
¼ cup of water
¾ teaspoon salt
¾ cup packed brown sugar
¼ cup white sugar
¼ cup chopped walnuts
¼ cup black sesame seeds, ground
2 teaspoons ground cinnamon
2 tablespoons margarine
Preparation
Mix the yeast with 2 teaspoons of white sugar and flour in a suitable bowl.
Mix the water and milk in a suitable bowl and heat it for 20 seconds in the
microwave. Pour this mixture into the flour mixture, and then mix well until
it makes smooth dough. Knead this dough for 2 minutes and drizzle the salt
over the dough while kneading. Place this dough in a greased bowl, cover
with a paper towel and leave for 10 minutes. Mix ¼ cup of the white sugar,
walnuts, brown sugar, cinnamon, and sesame seeds in a suitable bowl.
Shape the dough into a cylinder, and then cut it into 10 pieces. Roll each
piece into a 5-inch circle. Add 2 tablespoons of the walnut filling at the
center of this round and wrap the dough around the filling, then pinch the
edges together. Now again, spread each circle into a 5-inch circle. Melt the
margarine in a suitable skillet over medium heat. Sear each Hotteok in the
margarine for 10 minutes per side. Serve.
Sweet Pumpkin Pancakes (Hobak Hotteok)
If you want some new flavors in your meals, then these pumpkin pancakes
recipe is best to bring variety to the menu.
1 package active dry yeast
⅓ cup warm water
2 tablespoons sugar
½ cup warm milk
½ cup warm pumpkin puree
1 ¾ cups all-purpose flour
¾ cup glutinous rice powder
1 teaspoon salt
Canola oil for pan-frying
Filling
¼ cup sugar
¼ cup brown sugar
1 teaspoon cinnamon powder
3 tablespoons of peanuts, pine nuts, walnuts, almonds, chopped
½ teaspoon vanilla extract
Preparation
Mix ⅓ cup warm water with yeast, oil, and sugar in a suitable bowl. Leave
it for 10 minutes, and then add the flour, salt, and rice powder. Mix well
until smooth, and then add the pumpkin and milk. Mix well to make dough.
Knead this dough for 3 minutes, and then place it in a greased bowl. Cover
and leave the dough for 1 hour. Divide the dough into 2 ½ inch balls.
Prepare the filling by mixing all its ingredients in a suitable bowl. Flatten
each dough ball and add a tablespoon of the filling to each round. Wrap the
dough around the filling. Spread the rounds into a pancake. Heat the oil in a
suitable skillet for frying and fry the patties for 3-5 minutes per side until
golden brown. Serve.
Korean Dessert (Yagkwa)
A dessert that has no parallel, the Korean Yagkwa are made with soju,
honey, pine nuts, and ginger honey syrup, which offer a super soft and
moist texture.
2 ¼ cup medium protein flour
¼ cup sesame oil
¼ cup soju
¼ cup honey
⅛ teaspoons salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons melted butter
2 tablespoons peanuts, chopped
Ginger Honey Syrup
1 cup of rice syrup
1 cup honey
2 cup of water
1 tablespoon grated fresh ginger
Instructions
At 250 degrees F, preheat your oven. Mix the flour with baking soda,
baking powder, and salt in a suitable bowl. Stir in the sesame oil, and then
mix well. Mix the soju with honey in another bowl, and then pour into the
flour mixture. Roll the dough into a ball and divide it into half. Spread each
half into ¼ inch thick rectangle. Cut the dough sheets into 1-inch wide
strips and cut each strip into diamonds. Place these pieces in a baking pan
and brush their tops with butter. Bake them for 15 minutes. Meanwhile, mix
the honey, water, and rice syrup in a saucepan. Cook for 1 minute, then add
ginger and mix well. Increase the oven’s temperature to 300 degrees F and
continue baking for another 10 minutes. Then raise the temperature to 350
degrees F, and then cook for 8 minutes. Drizzle the syrup and peanuts over
the Yagkwa. Serve.
Korean-Style Mochi Rice Cake
Nutrition facts (per serving): 221 cal (3 g fat, 4 g protein, 2.8g fiber)
Yes, you can make something as delicious as these Korean mochi rice cakes
by using only basic dessert and cookie ingredients and some simple
techniques.
Filling
1 cup red beans paste
2 tablespoons sugar
1 pinch salt
1 tablespoon rice syrup
1 drop vanilla extract
Rice cake
¾ cup sweet rice flour
¼ cup of sugar
1 pinch salt
1 drop red food coloring
½ cup of starch powder
Preparation
Drain 1 cup dried red beans and add them to a cooking pot. Next, pour in 3
cups water. Cover with a lid and cook for 10 minutes. Then reduce the heat.
Cook for 1 ½ hour on a simmer. Mash the cooked beans with a spoon until
smooth. Stir in ¼ teaspoons salt, 2 tablespoons rice syrup, 1 teaspoon
vanilla, and ¾ cup sugar. Mix well and cook on low heat until the sugar is
dissolved. Spread the paste on a baking sheet and refrigerate for 1 hour.
Divide this paste into 8 balls. Mix 1 cups rice flour, 1 tablespoon sugar, and
salt in a suitable bowl and heat in the microwave for 1 minute. Mix a drop
of pink coloring with ¾ cup water in a suitable bowl. Pour this mixture into
the rice flour mixture and then mix well. Cover this dough with plastic wrap
and cook for 3 minutes in the microwave. Unwrap and stir the dough for 20
seconds. Cover again and cook for another 1 minute. Knead the rice cake
dough on a floured surface for 5 minutes. Dust the cutting board with the
starch powder and shape the dough into 4x5 inches rectangle. Cut this
rectangle into 8 pieces and take one piece of the dough, then spread into 2
½ inches in diameter rounds. Add a red bean ball at the center of each rice
cake and wrap it around the filling. Serve.
Korean Milk Chocolate Pudding
Try this Korean milk chocolate pudding on the menu. The sweet
combination of chocolate with coconut milk is bliss for all the sweet tooth
fans like me.
2 cups semi-sweet chocolate chips
3 cups unsweetened coconut milk
¼ cup cinnamon sugar
3 tablespoon Korean chili sauce
Preparation
Add the chocolate chips to the saucepan and melt them over low heat. Stir
in the cinnamon sugar, coconut milk, and chili sauce. Mix well and cook for
5 minutes. Serve.
Korean Honey Cookies
These Korean honey cookies will leave you spellbound due to the mildly
sweet taste and the yummy combination of cookies dipped in syrup.
3 cups flour
¼ cup sesame oil
¼ cup honey
¼ cup sake
¼ cup water
3 cups of vegetable oil
¼ cup pine nuts, chopped
1 tablespoon sesame seeds, toasted
½ cup rice malt syrup
1 cup honey
1 small piece of ginger, sliced
½ cup water
Preparation
Mix the flour with sesame oil in a suitable bowl. Whisk the sake, water, and
honey in another bowl. Stir in the flour mixture, and then mix until smooth.
Cover the dough with a plastic sheet and leave it for 30 minutes. Transfer
the dough to a floured surface and spread it into ½ inch thick sheet. Slice
the dough into a 1-inch strip and cut each strip into half.
Make a small hole at the center of each cookie. Mix the rice malt syrup with
ginger and honey in a saucepan over medium heat and cook on a simmer
for 1 minute, and then allow it to cool. Heat oil in a deep-frying pan to 212
degrees F. Add the cookies to the oil and deep fry until golden brown. Soak
the cookies in the ginger syrup. Drizzle with pine nuts and sesame seeds on
top. Enjoy.
Chestnut Cookies
The famous chestnut cookies are essential to try on the Korean dessert
menu. Try at home with these healthy ingredients and enjoy them.
½ lb. chestnuts
2 tablespoons
2 teaspoons honey
½ teaspoon cinnamon powder
2 tablespoons pine nuts, chopped
1 teaspoon green tea powder
1 teaspoon black sesame seeds, roasted
Pinch of salt
Preparation
Soak the chestnuts in a cooking pot filled with water and cook for 15
minutes on medium-high heat. Reduce the heat to low and cook for 10
minutes on a simmer. Strain the chestnuts and rinse them under cold water.
Slice each chestnut into half and pound the chestnuts in a mortar using a
pestle. Transfer the mashed chestnuts to a strainer and press them to get 1 ½
cup fine chestnut powder. Mix the honey, salt, and cinnamon powder in a
pot and cook on medium heat for 1 minute. Pour this sauce into the
chestnuts, then mix well to make smooth dough. Divide the dough in half
and slice each half into 6 cookies. Place the cookies on a cookie sheet and
leave them for 1 hour. Dip the cookies in honey syrup, and then coat them
with nuts or green tea and sesame seeds. Serve.
Sesame Peanut Candy
If you want something exotic on your dessert menu, then nothing can taste
better than these delicious, unforgettable treats!
1 cup toasted sesame seeds
1 cup roasted unsalted peanuts
¼ cup freeze-dried strawberries
¼ cup freeze-dried raspberries
2 teaspoons vegetable oil
Roasted peanuts
Syrup
½ cup of sugar
¼ cup of rice syrup
¼ teaspoon salt
1 teaspoon water
Preparation
Mix the peanuts with the sesame seeds in a suitable bowl. Mix the sugar,
water, and salt in a saucepan and cook on low heat for 4 minutes until it
bubbles, then cook until the sugar is caramelized. Then remove it from the
heat and stir in peanuts and sesame seeds. Mix well and allow the sugar to
cool. Spread this mixture in an 8x9inches rectangle and cut it into 2x1
inches squares. Serve.
Rice With Dried Fruits And Nuts
Nutrition facts (per serving): 493 cal (18g g fat, 9g protein, 3g fiber)
The famous fruits rice is another special dessert to try on the Korean menu.
Try cooking it at home with these healthy ingredients and enjoy it.
2 cups rice, rinsed and soaked
Caramel sauce
¼ cup white sugar
¼ cup of water
Seasoning sauce
¼ cup dark brown sugar
2 tablespoons grapeseed oil
Fruits, nuts, honey
14-16 large dried jujubes, rinsed, cut into halves
¼ cup raisins
2 tablespoons dried cranberries
¼ cup honey
2 tablespoons pine nuts
1 can of chestnuts, strained
Preparation
Add 2 cups rice, 1 cup water, and the rest of the ingredients to a pressure
cooker. Put on the lid and cook until the rice is soft. Release the pressure,
and then remove the lid. Serve.
Squash Rice Cake
Nutrition facts (per serving): 201cal (6g fat, 4g protein, 0.6g fiber)
The Korean squash rice cake has no parallel; this squash-filled, rice-topped
cake has a delicious blend of lemon juice and lemon zest.
½ cup cooked butternut squash cubes
¼ cup honey
2 tablespoon lemon juice
2 cups of rice flour
Lemon zest from 1 lemon
1 tablespoon water
¼ teaspoon salt
2 tablespoons sugar
Preparation
Mash the squash in a suitable bowl and add 1 tablespoon lemon juice and
honey. Next, mix well. Prepare the dough and mix the rice flour, 1
tablespoon lemon zest, salt, water, and sugar. Divide the squash filling into
4-6 ramekins and top them with the prepared rice flour batter. Prepare a
steamer by boiling water in a large pot and set a steamer basket inside. Set
the ramekins in the steamer and cover the lid. Cook for 30 minutes on
medium-high heat. Serve once cooled.
Twisted Doughnuts
The twisted Korean doughnuts are great to serve with all the hot beverages,
and they’re popular for their prominent sweet and earthy taste.
3 cups all-purpose flour
2 tablespoons butter
1 packet of dry yeast
1 cup milk
1 egg
½ teaspoon salt
Corn oil for frying
Preparation
Mix the cinnamon powder with 3 tablespoons sugar in a suitable bowl,
cover, and keep it aside. Mix the flour, yeast, white sugar, and salt in a
suitable bowl. Beat the egg with milk and melted butter in a mixing bowl.
Stir in the flour mixture and mix well until it makes soft dough. Cover the
dough in a suitable bowl with plastic wrap and leave it for 1 ½ hour. Punch
down this dough and cover again to leave for 30 minutes. Dust a working
surface with flour and divide the dough into 16 equal pieces.
Roll each piece into a 10-inch-long rope and fold each rope in half. Next,
twist both ends to make a braid. Repeat the same with the remaining ropes.
Set the twisted buns in a tray and leave them for 15 minutes. Meanwhile,
preheat the oil for deep frying in a wok up to 350 degrees F. Deep fry the
doughnuts for 5 minutes until golden brown. Dust the donuts with
cinnamon sugar. Serve.
Crunchy Peanut Cookies
These Korean peanut cookies are worth the try as they taste so unique and
exotic. This dessert is definitely a must on the Korean menu.
1 egg
¼ cup white sugar
¼ teaspoon salt
1 tablespoon 3 cups cooking oil
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ cup roasted peanuts, chopped
Syrup
2 tablespoons water
Preparation
Beat the egg with 1 tablespoon cooking oil, salt, ¼ cup sugar, and vanilla
extract in a suitable bowl. Stir in the flour and baking powder. Mix and
knead the dough for 1 minute. Cover and leave the dough for 30 minutes.
Mix 2 tablespoons white sugar, 2 tablespoons water, and ¼ cup rice syrup in
a saucepan. Cook for 8 minutes until lightly brown, and then remove it from
the heat. Roll the dough into ¼ inch thick rope and cut each into 2 inches
pieces. In a deep-frying pan, heat the oil up to 350 degrees F. Deep fry the
cookies for 5 minutes until golden brown. Transfer the fried cookies to a
baking pan and bake for 10 minutes at 400 degrees F. Dip the cookies in the
hot syrup and peanuts. Serve.
Doughnut Balls Filled With Sweet Red Beans
Cook time: 1 hour 14 minutes
If you haven’t tried the Korean stuffed donut balls, then here comes a
simple and easy to cook recipe that you can replicate in no time with
minimum efforts.
Dough
1 cup of rice flour
1 tablespoon flour
¼ teaspoon baking soda
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon butter, melted
¼ cup 3 tablespoons hot water
Sweet red bean paste
1 cup dried azuki beans
¼ cup of sugar
¼ teaspoon salt
1 teaspoon vanilla extract
For frying and coating
Vegetable oil
2 tablespoons of white sugar
Preparation
Mix rice flour with flour, baking soda, salt, butter, and water in a large bowl
until it makes a smooth dough. Knead this dough for 1 minute, and then
transfer to a suitable bowl. Cover and leave the dough for 1 hour. Now rinse
the beans in water and transfer to a pot filled with 7 cups of water. Cover
and cook on medium-high heat for 30 minutes. Reduce the heat to medium
and cook for 1 hour. Mash the cooked beans with a potato masher. Stir in 3
cups water and mix well. Strain the beans’ paste through a strainer. Return
the beans’ solid paste to a pot and add the salt, vanilla extract, rice syrup,
and sugar. Cook for 7 minutes with occasional stirring. Then allow it to
cool.
Divide the pasta into 10 portions and roll them into smooth balls. Divide the
dough into 10 portions and roll each into a 2 ½ inches in diameter round.
Place a bean ball at the center of each round and wrap it around the filling.
Deep fry the doughnut in the 3 cups of hot oil in a deep-frying pan for 7
minutes until golden brown. Serve once cooled. Enjoy.
Honey Rice Cakes
Cook time: 1 minute
The famous honey rice cakes are essential to try on the Korean dessert
menu. Try cooking at home with these healthy ingredients and enjoy!
3 ½ oz. (100 g) Korean rice cakes, cut into sticks
½ tablespoon butter
2 tablespoon honey
Sesame seeds for topping
Preparation
Add the honey and butter to the saucepan and warm up for 1 minute. Soak
the rice cakes in the honey butter. Garnish with sesame seeds. Serve.
Beet Jelly Candy
Korean Beet jelly candy is one good option to go for with desserts. You can
also keep them ready and stored, and then use them instead as instant
desserts.
8 ounces beet, peeled and grated
8 ounces sugar
1 lemon, squeezed
A pinch of salt
¼ cup sesame seeds, toasted
Preparation
Mix the beet with lemon juice, sugar, and salt in a saucepan, cover, and
cook for 40 minutes with occasional stirring. Layer the 12x13 inched
baking tray with parchment paper. Spread 2 tablespoons of sesame seeds in
this tray and pour the candy mixture on top. Drizzle the remaining sesame
seeds on top. Allow the candy to cool for 30 minutes. Then wrap the
parchment sheet to shape the candy into an 8x 1 ½ rectangle bar. Slice this
bar into ½ inch pieces. Serve.
Korean Walnut Tartlets
Here comes a dessert that’s cherished by all. The walnut tartlets aren’t only
served as a dessert, but they’re also a breakfast item in Korea.
Base
1 ¼ cups California walnuts, ground
1 cup sugar, granulated
1 cup butter, cold and cubed
1 egg yolk
Filling
½ cup butter, softened
1 cup icing sugar
2 tablespoons whipping cream
¼ cup custard, canned
¼ cup flour, all-purpose
1 cup California walnuts, finely chopped
Preparation
Prepare the crust and mix the flour with the walnuts, sugar, butter, and egg
yolk in a suitable bowl. Divide this crust mixture into the greased muffin
cups of a tray. Beat the butter with sugar, cream, custard, and flour in a
mixing bowl until smooth. Stir in walnuts, and then mix well. Divide this
filling in the crust and bake for 20 minutes at 350 degrees F in the oven.
Once baked, allow the tarts to cool. Serve.
Korean Shaved Ice
Nutrition facts (per serving): 212 cal (2g fat, 4 protein, 3g fiber)
Beat the heat and try the famous Korean shaved ice with fruits and milk.
The combination is super refreshing and extremely healthy.
1 lb. (400 g) ice cubes
2 tablespoon sweetened red bean paste
2 tablespoon sweetened condensed milk
16 mini sweet rice cakes (mochi)
2 ⅔ oz. (80 g) strawberry, chopped
1 ⅔ ounces (45 g) kiwi, sliced
1 ⅔ ounces (45 g) blueberry
1 ⅔ ounces (45 g) pineapple, chopped
Preparation
Crush the ice in the food processor, and then stir in the bean paste and
condensed milk. Mix well and divide the shaved ice into the serving bowls.
Garnish with kiwi, pineapple, strawberry, and blueberry. Serve.
Drinks
Omija Punch With Pear
Without this Omija punch, it seems like the Korean cocktail menu is
incomplete. Try it with different variations of toppings.
1 ounce (28 g) dried Omija
6 cups cold water
1 cup honey
1½ cup of ice cubes
1 Korean pear
2 tablespoons pine nuts
Jelly noodles
1 cup of water
2 tablespoons
1 teaspoon mung bean starch
¼ teaspoon salt
Preparation
Soak dried Omija in water for 24 hours, then drain. Mix Omija with honey
in a suitable bowl. Mix the mung bean starch with 1 cup water in a
saucepan, and then cook for 5 minutes. Then remove it from the heat. Pour
this mixture into a glass container and allow it to cool for 3 hours. Run a
knife around the jelly and transfer it to a plate. Dice the jelly into cubes.
Mix the cold water, Omija, Korean pear, and pine nuts in a suitable bowl
and divide into the serving glass. Add mung jelly cubes and serve.
Pomegranate Tea
If you’re a pomegranate, then this Korean tea recipe is the right fit for you.
Try this at home and cook in no time.
3½ cups pomegranate seeds
1 cup of sugar
Preparation
Add the pomegranate seeds to a suitable bowl and crush them with a pestle.
Add sugar to the pomegranate seeds. Add ¼ cup of pomegranate seeds and
their juice to a teacup. Pour in the hot water. Mix well and serve.
Korean Yogurt Soju Cocktail
Nutrition facts (per serving): 123cal (7g fat, 3g protein, 1g fiber)
The Korean yogurt soju is loved by all due to its refreshing taste and sweet
flavors. Serve it chilled for the best taste and most outstanding flavor.
3 ounces soju
3 ounces Asian yogurt drink
3 ounces lemon-lime soda
Preparation
Add all the ingredients for Yogurt Soju to a cocktail shaker. Put on the lid
and shake well. Garnish with orange peel and serve.
Korean Iced Tea (Green Tea Soju cocktail)
The Korean iced tea is great to serve on all special occasions and
memorable dinners. It has these appealing and refreshing lemon slice
toppings.
Korean Iced Tea
1 cup green tea syrup
2 cups soju
Ice
Lemon slices
Green tea syrup
4 tea bags of jasmine green tea
2 cups of water
3 ½ oz. (100 g) sugar
Preparation
Add the green tea, water, and sugar to a saucepan and cook for 10 minutes.
Strain the tea and allow it to cool. Mix one-part green tea syrup with 2 parts
soju. Serve.
Korean Mule
The Korean mule is famous for its unique blend of soju and lime juice, with
ginger beer. You can prepare this drink easily at home.
3 oz. maple soju
½ oz. lime juice
6 oz. ginger beer
Preparation
Add all the ingredients for the Korean mule to a cocktail shaker. Put on the
lid and shake well. Serve.
Soju Lemongrass Pomegranate Cocktail
Nutrition facts (per serving): 161 cal (0g fat, 0.7g protein, 1.4g fiber)
The lemongrass pomegranate cocktail is all that you need to celebrate the
holidays. Keep the drink ready in your refrigerator for quick serving.
Ingredients (8 serving)
Lemongrass Simple Syrup
½ cup of cold water
½ cup of sugar
4 large lemongrass stalks, cut into pieces
Cocktail
6 cups soju
2 cups pomegranate juice
6 tablespoons fresh lime juice
4 cups ice
Preparation
Mix all the ingredients for lemongrass syrup in a saucepan and cook for 5
minutes on medium heat. Allow this syrup to cool. Add all the ingredients
for the cocktail, including the syrup, to a cocktail shaker. Put on the lid and
shake well. Enjoy.
Watermelon-Soju Cocktail
Here’s a special Korean drink made of watermelon, soju with ginger
liqueur, which is great to serve at special dinners and festive celebrations.
6 cups seedless watermelon, diced
8 ounces soju
2 ounces ginger liqueur
2 ounces Rich Simple Syrup
1-ounce lime juice
Ice
Preparation
Puree the watermelon in a food processor, and then strain its liquid out of it.
Mix the watermelon with soju, ginger liqueur, simple syrup, and lime juice.
Serve with ice.
Soju Mojito
Made from lime and fresh mint, this beverage is a refreshing addition to the
Korean cocktail menu.
1 small lime, cut in half
2 sprigs fresh mint
1 teaspoon coconut sugar
2 ounces soju
Sparkling water
Preparation
Add all the ingredients for Soju Mojito to a cocktail shaker. Put on the lid
and shake well. Garnish with orange peel and serve.
Hwayo Negroni
Nutrition facts (per serving): 121 cal (20g fat, 24g protein, g fiber)
This refreshing cocktail is always a delight to serve at parties. Now you can
make it easily at home by using these simple ingredients.
1 ½ oz. Jasmine Hwayo
¾ oz. Sweet vermouth
½ oz. Campari
¼ oz. Aperol
1 dash Fee Brothers West Indian orange bitters
Garnish
Orange peel
Preparation
Add all the ingredients for Hwayo Negroni into a cocktail shaker. Put on the
lid and shake well. Garnish with orange peel and serve.
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really want to know how to make Mediterranean food, then you need to
grab a copy of "The 30-minute Mediterranean diet" right now.
Prepare 111 recipes with several ingredients in less than 30 minutes !
Order HERE now for only $2,99!
What could be better than a home-cooked meal? Maybe only a Greek
homemade meal.
Do not get discouraged if you have no Greek roots or friends. Now you can
make a Greek food feast in your kitchen.
This ultimate Greek cookbook offers you 111 best dishes of this cuisine!
From more famous gyros to more exotic Kota Kapama this cookbook keeps
it easy and affordable.
All the ingredients necessary are wholesome and widely accessible.
The author's picks are as flavorful as they are healthy. The dishes described
in this cookbook are "what Greek mothers have made for decades."
Full of well-balanced and nutritious meals, this handy cookbook includes
many vegan options. Discover a plethora of benefits of Mediterranean
cuisine, and you may fall in love with cooking at home.
Inspired by a real food lover, this collection of delicious recipes will taste
buds utterly satisfied.

Maybe to try exotic Syrian cuisine?
From succulent sarma , soups, warm and cold salads to delectable desserts,
the plethora of flavors will satisfy the most jaded foodie. Have a taste of a
new culture with this traditional Syrian cookbook .

Maybe Polish cuisine?

Or Peruvian ?

ONE LAST THING
If you enjoyed this book or found it useful, I’d be very grateful if you could
find the time to post a short review on Amazon. Your support really does
make a difference and I read all the reviews personally, so I can get your
feedback and make this book even better.
Thanks again for your support!
Please send me your feedback at
www.balkanfood.org

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The Ultimate Korean Cookbook

111 Dishes From Korea To Cook Right Now

Imprint: Independently published

Order HERE now for only $2,99

How can I succeed with a Mediterranean diet?

... and more!

Order HERE now for only $2,99!

Order HERE now for only $2,99!

Order HERE now for only $2,99!

Order HERE now for only $2,99!

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