Similar Recipes
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Oi Muchim (Korean Marinated Cucumber Banchan)
These marinated Korean cucumbers are tart, spicy, and just a touch sweet. You may not want dill pickles again.
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Icy-Cold Korean Cucumber Soup (Oi Naengguk)
Using only a few key ingredients, this refreshing Korean cucumber soup delivers tons of savory flavor.
Oi Muchim (Spicy Korean Cucumber Salad)
Oi muchim is a spicy Korean cucumber salad served as a small side dish or banchan alongside a main course and cooked rice in a Korean meal.
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How to Make Kkakdugi (Radish Kimchi)
Fermented radishes deliver plenty of funk and crunch.
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Kimbap (Korean Seaweed Rice Rolls)
Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.
Chayote kimchi
Chayote belongs to the gourd family and is a vegetable native to Mexico and Central America. It's not a usual Korean cooking ingredient, but I found that it works very well as a substitute for Korean radish when making kkakdugi (Cubed radish kimchi)style kimchi. Koreans say there are almost two...
Spicy stuffed green chili pepper kimchi (Gochu-sobagi: 고추소박이)
For a short time at the end of summer, large amounts of plump, thick-skinned Korean peppers appear in Korean grocery stores at bargain prices. We call them asagi (아삭이) peppers and they are mild, plump, large, and crispy, perfect for making spicy stuffed green chili pepper kimchi, called...
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Yeolmu Kimchi (Quick-Fermented Young Radish Greens)
This quick radish kimchi is crunchy and cooling, perfect for complementing a bowl of barley bibimbap or noodles.
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Baechu Kimchi (Napa Cabbage Kimchi)
Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.
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Mumallaengi-Muchim (Korean Marinated Dried Radish Banchan)
A classic Korean marinated dried radish banchan with a cucumber twist.
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Serve With
Bibimbap
Korean Bibimbap really is the underdog of rice dishes. It’s versatile, packed with flavour and just simply delicious.
Japchae (Korean Sweet Potato Noodles with Meat and Vegetables)
A classic Korean noodle stir-fry, Japchae is a colorful dish featuring sweet potato (or glass) noodles and a variety of bright vegetables.
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Homestyle Bibimbap
An assortment of banchan (side dishes), a dollop of gochujang, and a drizzle of sesame oil makes this comforting homestyle bibimbap a favorite in Korea.
Bibimbap! (Korean Rice Bowl)
Bibimbap - Trust the Koreans to transform the humble rice bowl into an epic recipe beloved around the world! The Bibimbap Sauce is the crowning glory here.
Korean Black Bean Noodles (Jajangmyeon)
This tasty, classic recipe for Korean black bean noodles,or jajangmyeon, uses pork belly, zucchini, potato, onion, daikon radish, and chunjang...
Rice balls in seaweed flakes (Gimgaru jumeokbap)
Hello everybody! Let's learn how to make jumeokbap today! Jumeok literally means 'fist' and bap means 'cooked rice,' so jumeokbap is the Korean word for any kind of dish that consists of hand-shaped rice balls, no matter the size, ingredients, or seasonings used. There are many kinds of jumokbap...
Kongnamulbap (Soybean sprouts bibimbap)
The best part about this dish is that it’s very easy to make, simple, and delicious!
Easy Korean Beef Bibimbap
This Beef Bibimbap recipe puts a Korean classic within the grasp of any home cook. Our Beef bibimbap recipe takes about 45 minutes from start to finish.
Braised beef with eggs & peppers in soy sauce (Jangjorim: 장조림)
Jangjorim is one of the most loved Korean side dishes. It’s also a popular item for lunch boxes. I love to add lots of green chile peppers to my jangjorim. I enjoy not only the beef taste but also the juice, which contains saltiness from soy sauce, good aroma from green chile pepper, and a...
Kimchi Pancake (Kimchijeon)
Kimchi pancake is made from a simple batter of kimchi, scallions, salt, and water fried to a crispy pancake in the skillet and served.with a dipping sauce