Similar Recipes
Minari side dish (Minari-muchim: 미나리무침)
Today I'm going to show you a very simple, delicious, and easy vegan recipe, using minari, a vegetable that's very common in Korean cuisine. It's also known as "water dropwort" in English. It's used as a main ingredient in some dishes, and is added to others to impart its unique, herby flavor. I...
Soybean sprout soup with rice (Kongnamul-gukbap: 콩나물국밥)
Today's recipe is a popular 1 bowl meal well-loved by all Koreans. It's delicious, savory soybean sprout soup with rice mixed right in. It's fast, warm, hearty and satisfying. This style of soup is called gukbap in Korean - literally soup (guk 국) and rice (bap 밥), and this recipe with soybean...
Sweet, sour, and spicy mushrooms with water dropwort
Today's recipe is a sweet, sour, and spicy mushroom dish with water dropwort, called Beoseot minari chomuchim. It's a variation of a popular traditional Korean dish that's prepared the same way but uses squid instead of mushrooms (called ojingeo minari chomuchim), and something I came up with in...
Soybean sprout soup (Kongnamulguk)
Today's recipe is for kongnamulguk (soybean sprout soup), which is one of the most common, typical, and popular Korean soups, made with soybean sprouts in a delicious, savory broth. As you know, a Korean meal is composed of rice, soup or stew, and side dishes, so soup has a very important role...
Soybean sprout side dish (Kongnamul-muchim)
Kongnamulmuchim made with homegrown soybean sprouts Kongnamulmuchim made with store-sold soybean sprouts Kongnamulppuribokkeum (stir-fried soybean sprout roots) Ingredients. 1½ cup of soybean sprouts roots. 1 tablespoon olive oil. 1 garlic clove, minced. 1 teaspoon soy sauce 1 tablespoon honey...
Sweet, sour, crunchy mushrooms (Beoseot-tangsu: 버섯탕수)
Today I want to introduce you to a popular dish in Korea vegetarian restaurants: sweet, sour, and crunchy mushrooms, called beoseot-tangsu. It's very similar to the sweet and sour pork version, tangsuyuk, but it uses shiitake mushrooms instead of meat. You can use any mushrooms but we usually...
Yak-gochujang (Fried gochujang)
If you're a fan of Korean gochujang, the spicy, sweet, savory, pungent paste that's used so often in Korean cooking, you're going to love yak-gochujang. It's gochujang fried with beef, honey, sesame oil and pine nuts, and will totally knock your socks off! Yak-gochujang looks simple, but it's a...
Mung bean sprout side dish (Sukjunamul-muchim)
Today I'm going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you're ready to start! If you didn't grow your sprouts, don't worry, you can still buy them in a grocery...
Stir-fried oyster mushrooms (Neutari-beoseot-bokkeum: 느타리버섯볶음)
This recipe is for mushroom lovers! I love any kind of mushrooms. Their earthy flavor, savory taste and most of all their texture, a little crispy and chewy at the same time. This recipe is for stir fried oyster mushrooms, which really shows off these mushrooms' taste and texture and is a little...
Kongnamulbap (Soybean sprouts bibimbap)
The best part about this dish is that it’s very easy to make, simple, and delicious!
Earthy, flavorful, and savory, stir-fried fernbrake, or gosari-namul, has always been one of my favorite sidedishes. I always have it in my bibimbap and I regularly have it as a side dish to rice. Recently I went to Goun temple in Uiseong, North Gyeongsang Province in Korea to learn about Korean...
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Pan-fried Kimchi Dumplings (Mandu) from 'The Kimchi Cookbook'
Preparing homemade dumplings can often seem like a daunting task, and when the filling is a simple mixture of ground beef or potatoes, the one-note result makes the project seem less worthwhile. Not so with Lauryn Chun's Pan-fried Kimchi Dumplings from The Kimchi Cookbook. Loaded with bright, crunchy kimchi; tofu, beef, and sesame oil, these dumplings are worth every minute spent filling and crimping.
Spicy beef bulgogi (Maeun-sobulgogi: 매운소불고기)
Bulgogi is thin, sliced marinated meat quickly cooked over heat. This spicy bulgogi is easy to make and quick to grill at the table, so everyone can enjoy it together. As a bonus we finish the meal with spicy fried rice!
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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.
Soondubu Jigae (Korean Soft Tofu Stew)
Soondubu Jigae, or soft tofu stew, is a very popular spicy Korean stew. Soondubu is loaded with pork, kimchi, silken tofu, and topped with a cracked egg.
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...
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.
Mushroom soup (Beoseot-deulkkae-tang: 버섯들깨탕)
Korean mushroom soup (Beoseot-deulkkae-tang: 버섯들깨탕) is a delicious, nutritious, savory soup made with mushrooms and perilla seeds powder. The perilla seeds powder makes the broth soft and nutty, and the beef brisket and the mushrooms are chewy, soft, and crispy, giving this soup a very unique...
Kongnamulbap (Soybean sprouts bibimbap)
The best part about this dish is that it’s very easy to make, simple, and delicious!
Classic Korean mandu dumplings (만두)
This recipe is for traditional, classic Korean dumplings, which everyone loves! This is my original mandu recipe for pork, beef, and chive dumplings that I posted on May 3, 2008. It shows you how to make dumplings and then fry them or make soup from them. Since then I've posted more thorough and...