Category: Korean

Korean Braised Potatoes

Korean Braised Potatoes

  • Korean side dish

Ingredients

  • 35 oz. skin on baby potatoes
  • 1 cup water
  • 2 Tbsp oil
  • braising sauce
    • 5 Tbsp soy sauce
    • 2 Tbsp rice wine
    • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • .5 Tbsp sesame oil
  • .5 Tbsp sesame seeds

Instructions

  1. Rinse potatoes, cut in half.
  2. Pan fry potatoes over medium heat in oil for about 25 minutes, or until outer layer is browned.
  3. Add water and braising sauce, bring to a boil. Reduce heat and simmer over medium heat for about 15 minutes (until most of the sauce is boiled away).
  4. Reduce heat to low, add the remaining ingredients. Cover the potatoes evenly with the sauce, simmer until sauce thickens (about 15 minutes).

Notes

  • instead of pan frying, less work to roast potatoes at 390 F for 30 minutes
  • original source: My Korean Kitchen

Stir-Fried Fish Cake

Stir-Fried Fish Cake

  • Korean side dish

Ingredients

  • 2 sheets fish cake, sliced
  • .25 onion, thinly sliced
  • oil for frying
  • sauce
    • .5 tsp garlic, minced
    • 1 Tbsp soy sauce
    • 2 tsp honey
    • 1 tsp rice wine
    • 1 tsp sesame oil

Instructions

  1. Fry onion in oil for about 1 minute.
  2. Add fish cake, fry for about 2 minutes.
  3. Add sauce, fry until everything is coated.

Notes

Jajangmyeon (Korean Black Bean Noodles)

Jajangmyeon

Ingredients

  • 16 ounces jajangmyeon noodles (4 ounces per serving)
  • meat
    • 8 oz pork, chopped
    • 1 Tbsp mirin/rice wine
    • salt/pepper to taste
    • 2 Tbsp oil
    • 1 Tbsp soy sauce
  • vegetables
    • 1 large onion, chopped
    • 8 oz. potato, chopped
    • 8 oz. zucchini, chopped
    • 1 julienned Persian cucumber for garnish
  • 5 Tbsp Korean black bean paste
  • 2 Tbsp oil
  • 1 Tbsp sugar
  • 1 Tbsp oyster sauce
  • .75 cup chicken stock/water
  • 1 Tbsp potato/corn starch dissolved in .25 cup chicken stock/water

Instructions

  1. Chop pork .5 inch cubes. Marinate pork with rice wine, salt, and pepper.
  2. Chop vegetables into .5 inch cubes
  3. Fry pork in oil over medium heat (add soy sauce halfway through cooking).
  4. Add onion and potato, cook until soft.
  5. Add zucchini, cook until soft. Turn off the heat.
  6. In a separate pan, combine black bean paste, oil, sugar, and soy sauce. Fry over medium heat for 2-3 minutes, stirring constantly.
  7. Stir black bean paste into the pork/vegetable mixture over medium heat until everything is coated.
  8. Add the chicken stock, cook for 3-4 minutes.
  9. Stir in the potato starch and cook until sauce is thickened.
  10. Boil noodles according to package.

Notes

  • Can serve sauce with rice instead of noodles
  • original source: Korean Bapsang

Korean Seafood Pancake (Haemul Pajeon)

yields 1 pancake

Seafood Pancake

Ingredients

  • pancake
    • 50 g flour
    • 45 g corn starch
    • 1 egg
    • .5 cup water
    • 5 peeled shrimp
    • 3 small oysters
    • 3 clams
    • .25 onion
    • 3 white button mushrooms
    • .5 grated carrot
    • 5 green onions
    • 1 Tbsp oil
  • sauce
    • 1 tsp Korean soy sauce
    • .3 tsp dark vinegar
    • .5 tsp minced garlic
    • .5 tsp sugar
    • .5 tsp sesame oil
    • a pinch of pepper

Instructions

  1. Cut each shrimp in half lengthwise. Cut green onion into 1 inch pieces.
  2. Mix all pancake ingredients. Pour into an oiled pan.
  3. Fry over medium to high heat, 5 minutes on each side (or when golden on each side).
  4. Mix sauce ingredients.
  5. Cut pancake with scissors, serve.

Korean Cucumber Salad

Korean Cucumber Salad

Ingredients

  • 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • minced garlic
  • 1 Tbsp sugar
  • .5 tsp Korean red chili powder
  • .25 tsp sesame seeds
  • 2 green onions, chopped

Instructions

  1. Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
  2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  3. Then, add 1/2 tsp chili powder, garlic, and sesame seeds. Mix and taste; adjust chili powder accordingly.
  4. Add chopped green onions and mix again.
  5. Let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Notes

original source: Kimchimari

Korean Pan-Fried Pork Belly

Korean Pan-Fried Pork Belly

Ingredients

  • .5 pound pork belly (with or without skin)
  • cilantro for topping (optional)
Marinade
  • .5 tsp minced garlic
  • .5 tsp minced ginger
  • 1 Tbsp Korean hot pepper paste
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted white sesame seeds

Instructions

  1. Marinate the pork belly with garlic, ginger, Korean hot pepper paste, honey, soy sauce, sesame oil and sesame seeds for about 20 minutes.
  2. Turn to medium-low heat, and place the pork belly slices onto a non-stick pan.
  3. Pan fry for about 4-5 minutes each side.
  4. Top with cilantro to serve.

Notes

original source: Spice the Plate

Korean Fire/Spicy Chicken (Buldak)

Buldak

Ingredients

  • 2 pounds of chicken breast, cut into 3/4 or 1 inch cubes
  • .5 cup hot pepper flakes
  • 2 Tbsp hot pepper paste
  • 1 Tbsp soy sauce
  • 3 Tbsp vegetable or corn oil
  • .5 tsp ground black pepper
  • .3 cup rice syrup (or corn syrup, sugar, honey)
  • 6 large garlic cloves, minced
  • 2 tsp ginger, minced
  • 1 pound mozzarella cheese (optional), cut into small pieces
  • 1 cup of sliced rice cake (optional)
  • 1 green onion, chopped
  • .25 cup water

Instructions

  1. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
  2. Add the chicken and mix well by hand.
  3. Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
  4. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
  5. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
  6. Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you’re using cheese, pre-heat the oven broiler.
  7. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly
  8. Remove and sprinkle with the chopped green onion. Serve hot.

Notes

  • original source: Maangchi
  • if using rice cake, add one more Tbsp of gochujang

Japchae (Korean Stir-Fried Starch Noodles)

Japchae

Ingredients

  • 6 ounces Korean potato starch noodles
  • 1 small carrot
  • 1 small sweet onion
  • 2 scallions
  • 4 ounces lean beef (sirloin or rib eye
  • 5 dried shiitake mushrooms, soaked until plump
  • 6 ounces fresh spinach
  • vegetable oil for stir frying
  • salt and pepper
Sauce
  • 3 Tbsp soy sauce
  • 2.5 Tbsp sugar
  • 2 Tbsp sesame oil
  • 2 tsp minced garlic
  • 2 tsp roasted sesame seeds

Instructions

  1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
  2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
  3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
  4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
  5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 – 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
  6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
  7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
  8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 – 3 minutes. Transfer to the bowl.
  9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
  10. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Notes

original source: Korean Bapsang

Bulgogi (Korean Grilled Beef)

Bulgogi

Equipment

  • cast iron skillet

Ingredients

  • .5 onion
  • 3 green onions/scallions
  • 4 inch carrot
  • 1.5 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin; See Notes)
  • 1 Tbsp sesame oil
  • .5 Tbsp toasted white sesame seeds
Marinade
  • 4 Tbsp Korean soy sauce
  • 2 Tbsp sesame oil (roasted)
  • 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
  • 8 cloves garlic (4 tsp, minced)
  • .5 Asian pear (4 Tbsp, grated)
  • freshly ground black pepper

Instructions

  1. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl. Grate ½ of an Asian pear. Add freshly ground black pepper and mix all together.
  2. Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.
  3. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.
  4. Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. Set aside for at least 30 minutes or best if overnight.
  5. In a large skillet, heat 1 Tbsp sesame oil over medium-high.
  6. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.

Notes

  • original source: Just One Cookbook
  • If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing.

Ssamjang (Korean Dipping Sauce)

Ssamjang

Equipment

  • equipment

Ingredients

  • .25 cup doenjang
  • 2 Tbsp gochujang
  • 2 Tbsp toasted sesame oil
  • .5 Tbsp honey
  • 2 tsp toasted sesame seeds
  • .5 tsp minced garlic
  • 10 g onion , thinly sliced
  • 2 Tbsp walnuts
  • 10 g apple

Instructions

  1. Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min. Transfer the sauce into a serving bowl.

Notes

original source: My Korean Kitchen

Kimchi Fried Rice

Kimchi Fried Rice

Ingredients

  • 4 strips of bacon, diced (or about 4 ounces ham or spam)
  • .75 cup diced kimchi
  • .25 small onion, diced
  • 1 scallion, chopped
  • 1 small carrot, finely chopped
  • 3 Tbsp juice from kimchi
  • 1 Tbsp soy sauce
  • 1 Tbsp gochujang
  • 2.5 cups cooked rice
  • oil for frying
  • .5 Tbsp sesame oil
  • salt and pepper

Instructions

  1. If using bacon, cook until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham/spam add it while stir-frying kimchi in step 2.
  2. Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes.
  3. Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
  4. Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil at the end.

Notes

  • If you using raw meat, season with salt and pepper. Cook the meat before stir-frying with the kimchi.
  • For spicier fried rice, add gochugaru instead of more gochujang. Too much gochujang will make the dish too salty. 
  • original source: Korean Bapsang

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae

Ingredients

  • Pork belly
  • 3 cloves garlic
  • 1 Tbsp soy sauce
  • 1 Tbsp ginger
  • 1 Tbsp rice wine/soju
  • .5 large onion
  • 1 cup packed kimchi
  • .5 cup kimchi juice
  • 1 Tbsp gochujang
  • 2 Tbsp gochugaru
  • 2 cups anchovy stock
  • Tofu
  • Green scallion, chopped

Instructions

  1. Marinate pork belly with garlic, soy sauce, ginger, and rice wine/soju for 15 minutes.
  2. Brown pork with a little oil.
  3. Add onions and cook until softened.
  4. Add kimchi.
  5. Add kimchi juice, gochujang, gochugaru, and anchovy stock. Bring to a boil.
  6. Add in tofu and serve with scallions.

Notes

Optional: add dried shiitake or other mushrooms.

Kongjaban (Korean Sweet Black Soybeans)

Kongjaban

Ingredients

  • 2 cups black soybeans, washed
  • 4 cups water
  • .25 cup soy sauce
  • 3 Tbsp sugar (white or brown)
  • 2 Tbsp corn syrup
  • 1 tsp sesame seeds

Instructions

  1. Soak black beans for at least 3 hours, preferably overnight.
  2. Boil beans in water. Cook uncovered for 10 minutes. Stir occasionally to prevent sticking and skim off scum.
  3. Add soy sauce, sugar, and corn syrup.
  4. Lower heat to simmer and reduce the liquid until it is shiny and brown.
  5. Stir in sesame seeds and store in refrigerator to harden beans.

Notes

Boiling beans for too long makes them mushy.

Soondubu (Soft Tofu) Stew

Soondubu (Soft Tofu) Stew

Ingredients

  • 1 tube Korean soft tofu
  • 2 oz beef
  • 8 pieces assorted seafood (shrimp, clams, oysters)
  • 1 scallion
  • .25 onion, sliced thinly
  • 1.5 cup anchovy stock
  • 2 Tbsp gochugaru
  • 1 tsp garlic
  • 1 tsp soy sauce
  • Salt and white pepper
  • Cooking oil
  • Egg

Instructions

  1. Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) 
  2. Add and stir fry beef, onion, garlic, and soy sauce until cooked.
  3. Add anchovy stock and salt and boil for 3 minutes.
  4. Add tofu and boil for 3 minutes.
  5. Add seafood until it is cooked
  6. Add salt and pepper to taste.
  7. Top with spring onion and egg and serve.

Notes

original source: Korean Bapsang

Korean Spicy Rice Cake

Ddukbokki

Ingredients

  • 1.5 cup anchovy stock
  • 1 cup Korean rice cake
  • 2 sheets fish cake
  • 1 cup shredded cabbage
  • 1 Tbsp gochujang
  • 1 Tbsp sugar
  • 1 Tbsp gochugaru
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • Toasted sesame seeds

Instructions

  1. Add anchovy stock, gochujang, soy sauce, sugar, gochugaru, and garlic into pan. Bring to a boil.
  2. Add rice cakes. Cook until soft. Stir constantly.
  3. Add fish cake and cabbage. Cook until sauce thickens. Stir constantly.
  4. Remove and serve with sesame seeds.

Notes

Can top with hard boiled egg and/or green onion.

Bulgogi Kimbap

Bulgogi Kimbap

Equipment

  • Bamboo mat

Ingredients

  • 3 cups freshly cooked rice (1.5 cups uncooked)
  • .5 Tbsp sesame oil
  • seaweed sheets
  • roasted sesame seeds
  • bulgogi
  • pickled yellow radish
  • seasoned burdock root
  • spinach
  • 1 julienned carrot
  • rice vinegar
  • salt

Instructions

  1. Cook the rice using a little less water than usual.
  2. Mix rice with rice vinegar and sesame seeds.
  3. Blanch spinach and squeeze water out. Season with sesame oil and salt.
  4. Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
  5. Place seaweed sheet on bamboo mat.
  6. Place bulgogi, yellow radish, burdock root, spinach, and carrots on the seaweed.
  7. Roll up. Brush with sesame oil.

Notes

Adopted from Korean Bapsang. Bulgogi can be replaced with fish cake and egg for a pescatarian kimbap.

Bibimbap

4 servings

Bibimbap

Ingredients

  • 1 Tbsp soy sauce
  • 1.5 Tbsp sesame oil
  • 1 tsp sugar
  • 1.25 tsp garlic, minced
  • .5 tsp salt
  • 2 tsp sesame seeds, roasted
  • 100 g beef
  • 1 carrot, julienned
  • Oyster/dried shiitake mushrooms
  • Spinach
  • Bean sprouts
  • 2 tsp spring onion, finely chopped
  • 4 eggs
  • Rice
  • Seasoned seaweed

Instructions

  1. Mince and marinate beef in 1 Tbsp soy sauce, 1/2 Tbsp sesame oil, 1 tsp sugar, and 1/4 tsp garlic.
  2. Make bibimbap sauce (recipe below).
  3. Boil salted water and blanch bean sprouts. Drain and run under cold water. Squeeze to remove excess water. Cut into pieces.
  4. Mix with 1 tsp spring onion, 1/2 tsp garlic, 1/4 tsp salt, 1 tsp sesame seeds, and 1/2 tbsp sesame oil.
  5. Repeat steps 3-4 with spinach.
  6. Add cooking oil and salt into pan. Cook carrots on high for 2-3 minutes.
  7. Repeat step 6 with the mushrooms.
  8. Cook marinated beef.
  9. Make sunny side up eggs.
  10. Plate and serve; top with bibimbap sauce.

Bibimbap Sauce

Ingredients

  • 2 Tbsp gochujang
  • 1/2 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced garlic

Instructions

  1. Mix.