Korea: Recipes and Cuisine
Koreans are often called the Irish of Asia, and their cooking has been referred to as "Japanese food with guts." Dishes are hearty and bracing. Garlic, scallions, chilies, soy sauce and sesame are essential flavorings for many dishes. Rice is the main staple, although noodles are popular too. The pickled cabbage called kimchi is a national treasure.
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. Read more »
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 »
Hobak Namul
(Korean zucchini squash side dish)
This namul, or vegetable side dish, is a popular accompaniment to many Korean meals. Hobak is a Korean summer squash that is roundish in shape and has light and dark green stripes. It is very similar to zucchini, which can be substituted. 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. Read more »
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. Read more »
