Korea: Recipes and Cuisine
Korean Recipes
Baechu Kimchi
(Korean cabbage pickle)
Kimchi, a strongly flavored and odoriferous pickle, is one of the bedrocks of Korean cuisine. Koreans have been salting vegetables in one form or another for over 1000 years as a way of preserving the harvest to last through the hard Korean winters. Late fall is kimchi-making season, or Kimjang, when great quantities of pickled vegetables are placed in large ceramic pots and buried in the ground to ferment. Read more »
Beuseus Namul
(Korean stir-fried mushrooms)
Beuseus namul is a typical Korean banchan, or side dish. It is simple but has a bold flavor. Serve as part of a Korean meal with an assortment of other banchan. It is also a typical topping for bimbimbap.
Bulgogi
(Korean barbecued beef)
Bulgogi is one of the best known of all Korean dishes. It was originally cooked over a wood fire, and bulgogi still tastes best with the smoky flavor of the grill. Use a fine grate over the charcoal so the meat doesn't fall through. When prepared in Korean homes or restaurants these days, the meat is often seared on a special curved broiler plate placed in the middle of the table. Each guest cooks his or her own to order. Read more »
Jap Chae
(Korean mixed vegetable and noodle stir fry)
Jap chae (chop chae, japchae, jabchae), is Korean for "mixed vegetables" and is a common Korean side dish. The sweet potato starch noodles are traditional, but cellophane noodles are easier to find and have much the same texture. Read more »
Kalbi Jjim
(Korean braised beef short ribs)
Kalbi jjim is a favorite comfort food for Koreans. Beef short ribs are slowly simmered in a sweet-salty broth until they are practically falling off the bone. Vegetables and sometimes chestnuts enrich the mix and provide a satisfying meal for a cold winter day. Other spellings include galbijjim and kal bi chim. Read more »
Pajeon
(Korean scallion pancake)
Pajeon (also pachon, pajun, or pajon) is a very popular appetizer and snack in Korea, especially with students and businessmen. Carts selling pajeon abound in cities, and this savory pancake is very often accompanied by a cup of strong makkgoli rice wine. Read more »
Sigumchi Namul
(Korean sesame spinach)
Sigumchi namul is a simple and nutritious banchan, or side dish. It is commonly served with a variety of other banchan as part of a Korean meal. Often spelled sigeumchi or shigeumchi.
Sookju Namul
(Korean mung bean sprout salad)
Sometimes spelled sukju namul, this simple yet satisfying salad is often on the Korean table as a small vegetable side dish, or namul. Read more »
Soon Tubu Jjigae
(Korean spicy tofu stew)
Soon tubu jjigae is popular Korean comfort food and can warm up the coldest night. A simple simmering of broth, kimchi, tofu and clams makes a stew with tons of flavor. Pair it up with steamed rice for a full meal. Read more »
Tubu Choerim
(Korean spicy tofu)
This is a great way to give tofu lots of flavor and a spicy kick. Serve as part of an assortment of Korean banchan side dishes. Or pair with rice and a simple steamed vegetable for a healthy vegetarian meal.
