100 Korean Dishes

- korean asian

Hi! Dooby here, some of the # doesn’t correspond to the video but it’s not even that bad– i’ll eventually update all these on the website so it’s easy to just look it up…eventually heehee >.<

Foundational Sauces, Batters & Seasonings

This section contains the base recipes used across multiple dishes in the list below.

Universal Soy Sauce Marinade (for Jang dishes)

Ingredients:

Directions:

  1. In a pot, combine soy sauce, water, and sugar.
    2. Bring to a rolling boil over medium heat, stirring until the sugar completely dissolves.
    3. Remove from heat and allow the marinade to cool completely before using.

Jangajji Marinade (for Pickles)

Ingredients:

Directions:

  1. In a pot, combine the water, soy sauce, vinegar, and sugar.
  2. Bring the mixture to a boil, stirring to ensure the sugar dissolves.
  3. Remove from heat and let it cool completely before pouring over vegetables.

All-Purpose Spicy Sauce (Manneung Yangnyeomjang)

Ingredients:

Directions:

  1. In a large bowl, combine all ingredients.
  2. Mix thoroughly until a smooth, thick sauce is formed.
  3. Store in an airtight container in the refrigerator.

General Kimchi Seasoning (Kimchi-so)

Jeon Batter

Tofu Seasoning Sauce

Chogochujang (Spicy Vinegar Gochujang Sauce)

1. Gyeran-mari (Rolled Omelet)

Ingredients:

Directions:

  1. In a bowl, beat the eggs. Add the minced carrots, minced green onions, salt, and soy sauce, mixing thoroughly to combine all ingredients evenly.
  2. Lightly oil a non-stick pan using a paper towel. Heat the pan over medium-low heat.
  3. Pour a thin layer of the egg mixture into the heated pan, just enough to coat the bottom. As the edges begin to set, gently push the cooked egg to one side of the pan and roll it up.
  4. Pour another thin layer of egg mixture into the empty space, allowing it to cook and connect with the rolled egg. Continue this process, rolling the omelet each time you add more egg, until all the mixture is used.
  5. Once the omelet is fully cooked and rolled, transfer it to a cutting board. While still warm, you can gently shape it using a kitchen towel.
  6. Allow the rolled omelet to cool completely before slicing it into desired thickness. This helps ensure clean cuts.

2. Gyeran-guk (Egg Soup)

Ingredients:

Directions:

  1. Bring 3 cups of water to a boil in a pot. Once boiling, add the kelp and anchovies.
  2. Boil for 3 minutes, then turn off the heat. Let the kelp and anchovies steep in the hot water for another 5 minutes to fully extract their flavor.
  3. Remove the kelp and anchovies from the broth. Season the broth with fish sauce.
  4. While the broth is simmering, gently beat the eggs in a separate bowl.
  5. Slowly pour the beaten eggs into the simmering broth in a continuous circular motion, allowing them to form delicate strands.
  6. Once the eggs are cooked and float to the surface, turn off the heat. Stir in the minced green onions and a pinch of black pepper. Serve hot.

3. Gyeran-jjim (Steamed Egg Custard)

Ingredients:

Directions:

  1. In a microwave-safe bowl, beat the eggs well.
  2. Add the water, minced carrots, minced green onions, and salt to the beaten eggs. Mix thoroughly to combine all ingredients.
  3. Cover the bowl (with a microwave-safe lid or plastic wrap, leaving a small vent).
  4. Microwave on high for 5 minutes. Cooking times may vary depending on your microwave, so check for doneness; the custard should be set but still slightly wobbly.
  5. Carefully remove from the microwave, drizzle with sesame oil, and serve.

Universal Soy Sauce Marinade (Used for Nolleun-jang, Saewoo-jang, Yeoneo-jang, Ganjang-gejang)

Ingredients:

Directions:

  1. In a pot, combine soy sauce, sugar, and water. Stir continuously over medium heat until the sugar completely dissolves.
  2. Bring the mixture to a rolling boil once.
  3. Remove from heat and allow the marinade to cool completely before using it for any preparations.

Boiling Eggs (for various dishes)

Directions:

  1. Place eggs in a pot and cover them with cold water. Add a splash of vinegar and a pinch of salt to the water (this helps prevent cracking and makes peeling easier).
  2. Bring the water to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 7 minutes for a perfect soft-boiled egg.
  3. Immediately transfer the cooked eggs to an ice bath or run them under cold water until they are completely cooled through. This stops the cooking process and helps the shells peel off easily.
  4. Once cooled, gently peel the shells.

4. Mayak Gyeran (Addictive Eggs)

Ingredients:

Directions:

  1. Place the peeled boiled eggs in a clean container suitable for marinating.
  2. Add the minced green onions, minced carrots, and minced onions over the eggs.
  3. In a separate bowl, whisk together the soy sauce, water, sugar, sesame seeds, and sesame oil until well combined.
  4. Pour this marinade over the eggs and vegetables, ensuring the eggs are mostly submerged.
  5. Cover the container and refrigerate for at least 6 hours, or preferably overnight, allowing the eggs to soak up the flavors.

5. Nolleun-jang (Egg Yolk Soy Sauce)

Ingredients:

Directions:

  1. Carefully separate egg yolks from raw eggs and place them in a shallow dish.
  2. Pour enough of the cooled Universal Soy Sauce Marinade over the egg yolks to fully submerge them.
  3. Cover the dish and refrigerate for at least 24 hours. The yolks' outer layer should firm up slightly, creating a unique texture.
  4. Serve the firm egg yolks with rice or as a topping.

6. Maeun Gyeran-jorim (Spicy Braised Eggs)

Ingredients:

Directions:

  1. Heat a pan over medium heat with a light drizzle of cooking oil. Add the minced onions and minced carrots, and stir-fry for a few minutes until slightly softened.
  2. Add the gochugaru, gochujang, sugar, minced garlic, and water to the pan. Stir well to combine all the seasoning ingredients, and bring the mixture to a boil.
  3. Once the sauce is boiling, add the peeled boiled eggs. Reduce the heat to medium-low and braise for 3 minutes, turning the eggs occasionally to ensure even coating.
  4. Serve the braised eggs warm, with the rich, spicy sauce.

7. Sogogi Gyeran Jangjorim (Braised Beef and Egg)

Ingredients:

Directions:

  1. Place the beef in a large pot and pour 4 cups of cold water over it. Bring to a boil over high heat. As it boils, skim off any foam that rises to the surface to keep the broth clear. Continue boiling for 30 minutes.
  2. Remove the cooked beef from the pot and let it cool slightly. Once cool enough to handle, cut the beef into bite-sized pieces. Set aside.
  3. To the beef broth remaining in the pot, add the soy sauce, sugar, mirin, and whole garlic cloves. Bring this mixture to a simmer.
  4. Add the cut beef and peeled boiled eggs to the simmering broth. If using, add the red chilies for garnish and a touch of heat.
  5. Reduce the heat to medium and braise the ingredients. Continue cooking, stirring occasionally, until the liquid has significantly reduced and the eggs have absorbed the dark, savory color of the sauce (this usually takes a good while).
  6. Serve warm with rice.

8. Saewoo-jang (Soy Sauce Marinated Shrimp)

Ingredients:

Directions:

  1. Clean and peel raw shrimp, removing the heads and shells. If desired, devein them.
  2. Place the prepared shrimp in a clean container.
  3. Pour enough of the cooled Universal Soy Sauce Marinade over the shrimp to fully submerge them.
  4. Cover the container and refrigerate for 2 days. The shrimp will absorb the marinade and become flavorful.
  5. Serve as a cold side dish.

9. Yeoneo-jang (Soy Sauce Marinated Salmon)

Ingredients:

Directions:

  1. Cut the salmon fillet into bite-sized pieces.
  2. Place the salmon pieces in a clean container.
  3. Pour enough of the cooled Universal Soy Sauce Marinade over the salmon to fully submerge it.
  4. Cover the container and refrigerate for 2 days. The salmon will absorb the marinade.
  5. Serve as a cold side dish, often with rice.

10. Ganjang-gejang (Soy Sauce Marinated Crabs)

Ingredients:

Directions:

  1. Thoroughly clean and prepare the flower crabs (this usually involves scrubbing, opening the belly, and removing gills/inner parts). Be careful as they may still be alive.
  2. Place the cleaned crabs in a clean container.
  3. Pour enough of the cooled Universal Soy Sauce Marinade over the crabs to fully submerge them.
  4. Cover the container and refrigerate for 2 days. The crabs will marinate and develop their rich flavor.
  5. Serve the marinated crabs, often by cracking them open and spooning out the meat and roe.

Jangajji Marinade (General Pickle Marinade)

Ingredients:

Directions:

  1. Combine equal parts water, vinegar, sugar, and soy sauce in a pot.
  2. Bring the mixture to a boil once, stirring to ensure the sugar dissolves.
  3. Remove from heat and let it cool completely before using for pickling.

Important Note for Jangajji (Pickles): For successful pickling, it is crucial that the ingredients are fully submerged in the Jangajji Marinade. After pouring the marinade over the ingredients, place a plate or a smaller dish on top to weigh them down, ensuring they remain submerged. Then, cover the main container with its lid.

11. Maneul Jangajji (Garlic Pickles)

Ingredients:

Directions:

  1. Prepare the whole garlic cloves by trimming the root ends and peeling off just the outermost one or two layers of skin, leaving the rest intact.
  2. Place the prepared garlic in a clean, airtight container.
  3. Pour the cooled Jangajji Marinade over the garlic, ensuring all the cloves are fully submerged (use a plate to weigh them down if necessary).
  4. Cover the container and let it ferment at room temperature for approximately 2 weeks.
  5. After fermentation, transfer to the refrigerator for storage. The pungent taste of the garlic will mellow over time as it continues to pickle.

12. Yangpa Jangajji (Onion Pickles)

Ingredients:

Directions:

  1. Peel the onions and cut each into four equal wedges.
  2. Place the onion wedges in a clean, airtight container.
  3. Pour the cooled Jangajji Marinade over the onions, ensuring they are fully submerged (use a plate to weigh them down if necessary).
  4. Cover the container and let it ferment at room temperature for about 3 days.
  5. After 3 days, transfer to the refrigerator for storage.

13. Oiji (Pickled Cucumbers)

Ingredients:

Directions:

  1. Lightly trim only the very ends (stems and blossom ends) of the cucumbers, leaving most of them intact.
  2. Line a large bowl or container with a clean, large plastic bag. Place the cucumbers inside the plastic bag.
  3. Add the salt, vinegar, soju, and sugar directly into the bag with the cucumbers.
  4. Carefully squeeze out as much air as possible from the plastic bag and seal it tightly.
  5. Close the lid of the bowl/container. Let it ferment at room temperature for about 3 days.
  6. After 3 days, transfer to the refrigerator for storage.

Tip for Serving Oiji: To enjoy a refreshing version, pour 1 cup of soda (like Sprite or 7-Up) into the bag with the 3-day old oiji. Remove air, reseal the bag, and cover the container. Refrigerate for another day. When ready to serve, slice the oiji into thin rounds, gently squeeze out excess water, and toss with a simple seasoning of sesame oil, gochugaru (Korean chili powder), and sesame seeds.

14. Kkaetnip Jangajji (Perilla Leaf Pickles)

Ingredients:

Directions:

  1. Thoroughly wash the perilla leaves and ensure they are completely dry before proceeding. Any residual water can dilute the marinade.
  2. Neatly stack the dried perilla leaves in a clean, airtight container.
  3. Pour the cooled Jangajji Marinade over the leaves, ensuring they are fully submerged (a plate can be used to weigh them down).
  4. Cover the container and let it ferment at room temperature for one day.
  5. After one day, transfer to the refrigerator for storage.

15. Jjokpa Jangajji (Green Onion Pickles)

Ingredients:

Directions:

  1. Thoroughly wash the green onions and ensure they are completely dry.
  2. Neatly arrange the dried green onions in a clean, airtight container.
  3. Pour the cooled Jangajji Marinade over the green onions, ensuring they are fully submerged (use a plate to weigh them down if needed).
  4. Cover the container and let it ferment at room temperature for one day.
  5. After one day, transfer to the refrigerator for storage.

16. Pyogo Beoseot Jangajji (Shiitake Mushroom Pickles)

Ingredients:

Directions:

  1. Wipe shiitake mushrooms clean with a damp cloth; do not wash thoroughly as they absorb water. Remove the tough stems.
  2. Place the cleaned mushroom caps in a clean, airtight container.
  3. Pour the cooled Jangajji Marinade over the mushrooms, ensuring they are fully submerged (use a plate to weigh them down if needed).
  4. Cover the container and let it ferment at room temperature for one day.
  5. After one day, transfer to the refrigerator for storage.

17. Daepa Jangajji (Leek Pickles)

Ingredients:

Directions:

  1. Thoroughly wash the leeks and ensure they are completely dry.
  2. Cut the leeks into manageable lengths (e.g., 5-7 cm) and neatly arrange them in a clean, airtight container.
  3. Pour the cooled Jangajji Marinade over the leeks, ensuring they are fully submerged (use a plate to weigh them down if needed).
  4. Cover the container and let it ferment at room temperature for one day.
  5. After one day, transfer to the refrigerator for storage.

18. Tomato Jangajji (Tomato Pickles)

Ingredients:

Directions:

  1. Score a shallow "X" on the bottom of each tomato.
  2. Blanch the tomatoes briefly in hot water (just until the skin starts to curl), then immediately transfer them to an ice bath. This makes peeling easy.
  3. Peel the skin from the blanched tomatoes.
  4. Place the peeled tomatoes in a clean, airtight container.
  5. Pour the cooled Jangajji Marinade over the tomatoes, ensuring they are fully submerged.
  6. Cover the container and let it ferment at room temperature for one day.
  7. After one day, transfer to the refrigerator for storage.

Preparing Lotus Root (for various dishes)

Directions:

  1. Peel the lotus root thoroughly.
  2. Slice the peeled lotus root into thin rounds, approximately 0.5 cm (0.2 inches) thick.
  3. Rinse the sliced lotus root once under cold water.
  4. In a pot, bring cold water to a boil. Add a splash of vinegar to the water. Add the rinsed lotus root slices and blanch for 7 minutes.
  5. Drain the blanched lotus root and let it cool completely.

19. Yeongeun Jangajji (Lotus Root Pickles)

Ingredients:

Directions:

  1. In a bowl, combine the Jangajji Marinade and additional vinegar in a 1:1 ratio. Mix well.
  2. Place the prepared (blanched and cooled) lotus root slices in a clean, airtight container.
  3. Pour the mixed marinade over the lotus root, ensuring they are fully submerged.
  4. Cover the container and let it ferment at room temperature for one day.
  5. After one day, transfer to the refrigerator for storage.

20. Yeongeun Jorim (Braised Lotus Root)

Ingredients:

Directions:

  1. Heat a pan over medium heat with a drizzle of cooking oil. Add the blanched lotus root slices and pan-fry them until they are lightly golden brown. This step helps the lotus root absorb the sauce better.
  2. Pour enough Jangajji Marinade into the pan to barely submerge the lotus root slices.
  3. Reduce the heat to medium-low and simmer, uncovered, until the liquid has reduced by half and the lotus root is tender and glazed.
  4. Serve warm or at room temperature.

21. Yeongeun-chip Oven-gui (Baked Lotus Root Chips)

Ingredients:

Directions:

  1. Preheat your oven to 225°C (437°F). Line a baking sheet with parchment paper.
  2. In a bowl, toss the thinly sliced raw lotus root with glutinous rice flour and 1 Tbsp of cooking oil, ensuring each slice is lightly coated.
  3. Spread the coated lotus root slices in a single layer on the prepared baking sheet.
  4. Drizzle generously with additional cooking oil over the top of the lotus root slices.
  5. Bake for 7-10 minutes, or until golden brown and crispy. Keep a close eye on them as they can burn quickly due to the high temperature.
  6. Remove from oven and let cool slightly; they will crisp up more as they cool.

22. Yeongeun Tangsu (Sweet and Sour Lotus Root)

Ingredients:

Directions:

  1. In a bowl, toss the prepared lotus root slices with potato starch until they are evenly coated.
  2. Heat cooking oil to 180°C (350°F) in a deep pot or wok. Deep-fry the coated lotus root twice until golden brown and crispy. Drain on a wire rack.
  3. While the lotus root fries, prepare the sauce: Heat a clean pan with a light drizzle of cooking oil over medium heat. Add the sliced paprika and onion, and stir-fry briefly until slightly softened.
  4. Add the Jangajji Marinade, gochujang, and ketchup to the pan. Stir well to combine and bring the sauce to a gentle simmer.
  5. Add the fried lotus root directly into the simmering sauce. Toss quickly to coat all the lotus root pieces evenly.
  6. Serve immediately while the lotus root is still crispy and coated in the flavorful sauce.

23. Yeongeun Saelleodeu (Lotus Root Salad)

Ingredients:

Directions:

  1. In a mixing bowl, combine the black sesame powder, mayonnaise, honey, and vinegar. Whisk until the dressing is smooth and well combined.
  2. Add the prepared (blanched and cooled) lotus root slices to the bowl with the dressing.
  3. Gently toss the lotus root with the dressing until all pieces are evenly coated.
  4. Serve chilled.

24. Chikin-mu (Pickled Radish for Chicken)

Ingredients:

Directions:

  1. Place the diced radish into a heat-proof container or jar.
  2. In a saucepan, combine the vinegar, sugar, and salt. Bring this mixture to a boil over medium-high heat, stirring until the sugar and salt are fully dissolved.
  3. Immediately pour the hot marinade over the diced radish in the container, ensuring the radish is fully submerged. Pouring it hot helps the radish become crispier.
  4. Cover the container and let it cool. Then, let it ferment at room temperature for approximately one day.
  5. After one day, transfer to the refrigerator for storage.

25. Mu-jeorim (Pickled Radish for Naengmyeon)

Ingredients:

Directions:

  1. Wash and peel the radish. Using a vegetable peeler or a mandoline, thinly slice the radish into translucent rounds or half-moons.
  2. Place the thinly sliced radish into a clean container.
  3. In a separate bowl, whisk together the vinegar, sugar, water, salt, and gochugaru until well combined.
  4. Carefully pour this marinade over the radish in the container, pouring it through a fine mesh sieve. This ensures that the gochugaru powder is filtered out, leaving only the colored, flavored liquid to marinate the radish.
  5. Cover the container and let it ferment at room temperature for one day.
  6. After one day, transfer to the refrigerator for storage.

26. Kkakdugi (Diced Radish Kimchi)

Ingredients:

Directions:

  1. Brine the Radish: Place the diced radish in a large bowl. Sprinkle with 2 Tbsp salt and 2 Tbsp sugar. Toss well and let it brine for 30 minutes. This draws out excess moisture and seasons the radish.
  2. Make Glutinous Rice Paste: In a small microwave-safe bowl, whisk together 1/4 cup water and 1 Tbsp glutinous rice flour until smooth. Microwave for 1 minute, stirring halfway through, until it thickens into a paste. Let it cool.
  3. Prepare Seasoning Paste: In a blender or food processor, combine the apple, onion, red chilies, garlic, saeu-jeot, and minced ginger. Blend until a smooth paste forms.
  4. Combine Kimchi Seasoning: In a large mixing bowl, combine the blended seasoning paste, the cooled glutinous rice paste, 1/4 cup gochugaru, and 1 Tbsp fish sauce. Mix everything thoroughly until well combined.
  5. Mix with Radish: After 30 minutes, drain any accumulated water from the brined radish. Add the drained radish and the 5cm-long green onions to the bowl with the kimchi seasoning.
  6. Using clean hands (wearing gloves is recommended), thoroughly mix and massage the seasoning into the radish and green onions until everything is evenly coated.
  7. Transfer the kkakdugi to a clean, airtight container. Press it down firmly to remove air pockets.
  8. Cover the container and let it ferment at room temperature for about one day. After this initial fermentation, transfer to the refrigerator for further aging and storage.

27. Dongchimi (Radish Water Kimchi)

Ingredients:

Directions:

  1. Place the cut radish in a large plastic bag. Sprinkle with 2 Tbsp salt and gently massage to coat. Let it brine for 20 minutes.
  2. Add the 5cm-long green onions and the red and green chilies (poked with a fork to release flavor) into the bag with the radish.
  3. Pour 6 cups of water into the bag.
  4. Remove as much air as possible from the plastic bag and seal it tightly. Place the sealed bag into an airtight container.
  5. Cover the container and let it ferment at room temperature for 2 days.
  6. After 2 days, transfer the container to the refrigerator. Allow it to ferment for an additional 2 days in the refrigerator before serving.

Kimchi Seasoning (General Base for various Kimchi types)

Ingredients:

Directions:

  1. In a bowl, thoroughly mix all ingredients until a uniform paste is formed. This is your general kimchi seasoning base.

28. Daepa Kimchi (Leek Kimchi)

Ingredients:

Directions:

  1. Cut the leeks into 10cm (approx. 4-inch) lengths.
  2. Place the cut leeks in a bowl and add 2 Tbsp of fish sauce. Toss gently to coat and let them marinate for 10 minutes. Do not drain the fish sauce.
  3. Add 1/4 cup of the prepared Kimchi Seasoning directly to the bowl with the leeks and fish sauce.
  4. Gently mix and massage the seasoning into the leeks until they are well coated.
  5. Transfer to a container and store in the refrigerator. Can be eaten immediately or after a day or two for more fermentation.

29. Jjokpa Kimchi (Green Onion Kimchi)

Ingredients:

Directions:

  1. Clean the green onions. For this kimchi, you'll mainly brine and season the thicker white bulb ends.
  2. Place the green onions in a bowl, focusing the 2 Tbsp of fish sauce primarily on the white bulb parts. Let them marinate for 10 minutes. Do not drain the fish sauce.
  3. Add 1/4 cup of the prepared Kimchi Seasoning to the bowl.
  4. Gently mix and massage the seasoning into the green onions until they are well coated.
  5. Transfer to a container and store in the refrigerator. Can be eaten immediately or after a day or two for more fermentation.

30. Buchu Kimchi (Chive Kimchi)

Ingredients:

Directions:

  1. Wash and dry the chives. Cut them into 5-7cm lengths if they are very long.
  2. In a mixing bowl, combine the chives, 1/4 cup of the prepared Kimchi Seasoning, and 2 Tbsp of fish sauce.
  3. Gently toss and mix the chives with the seasoning until everything is well coated. Be careful not to bruise the chives too much.
  4. Transfer to a container and store in the refrigerator. This kimchi is best eaten fresh.

31. Yangpa Kimchi (Onion Kimchi)

Ingredients:

Directions:

  1. Peel the onions. Make vertical cuts into each onion, starting from the top and going about 3/4 of the way down, creating slits but keeping the base intact. Gently fan out the layers.
  2. In a bowl, dissolve 1 Tbsp salt in 4 cups of water to create a brine.
  3. Place the prepared onions into the brine and let them soak for 10 minutes. This helps to slightly soften and season the onions.
  4. Remove the onions from the brine and gently shake off excess water.
  5. Carefully apply the prepared Kimchi Seasoning into each slit and layer of the fanned-out onions, ensuring an even coating.
  6. Transfer to a container and store in the refrigerator.

32. Tomato Kimchi

Ingredients:

Directions:

  1. Prepare tomatoes in the same way as the onions for Yangpa Kimchi: make vertical cuts from the top down, about 3/4 of the way, keeping the base intact.
  2. Brine the prepared tomatoes in the same saltwater solution (4 cups water with 1 Tbsp salt) for 10 minutes.
  3. Remove the tomatoes from the brine and gently shake off excess water.
  4. Carefully apply the prepared Kimchi Seasoning into the cuts and layers of the tomatoes, ensuring an even coating.
  5. Transfer to a container and store in the refrigerator.

33. Kkaetnip Kimchi (Perilla Leaf Kimchi)

Ingredients:

Directions:

  1. In a bowl, combine Kimchi Seasoning and water in a 2:1 ratio (e.g., 2 parts kimchi seasoning to 1 part water).
  2. To this mixture, add minced onion, minced green onion, sesame seeds, and a drizzle of sesame oil. Mix well to create the perilla leaf kimchi sauce.
  3. Thoroughly wash and dry the perilla leaves.
  4. Take one perilla leaf at a time and spread a thin layer of the prepared kimchi sauce evenly over its surface. Stack the seasoned leaves neatly in an airtight container.
  5. Store in the refrigerator. This kimchi can be eaten immediately.

34. Kkaetnip Jjim (Steamed Perilla Leaves)

Ingredients:

Directions:

  1. Take a portion of the seasoned perilla leaves (from Recipe 33).
  2. Place them in a microwave-safe dish.
  3. Microwave briefly, just for a short burst (e.g., 30 seconds to 1 minute, depending on microwave power), until the leaves become soft and tender, like a quick steam.
  4. Serve as a warm, soft side dish.

All-Purpose Spicy Sauce (Manneung Yangnyeomjang)

Ingredients:

Directions:

  1. In a large bowl, combine all the ingredients: gochugaru, soy sauce, sugar, rice syrup, minced garlic, minced ginger, and sesame oil.
  2. Mix thoroughly until all ingredients are well combined and a smooth, thick sauce is formed.
  3. Store in an airtight container in the refrigerator. This sauce can be used as a base for various spicy Korean dishes.

35. Yangnyeom Gejang (Spicy Marinated Crabs)

Ingredients:

Directions:

  1. Thoroughly wash the cut flower crabs. Place them in a bowl and pour 1/2 cup of soju over them. Let them soak for 10 minutes; this helps to sanitize and remove any lingering fishiness.
  2. After 10 minutes, drain the soju and gently pat the crabs dry to remove excess moisture.
  3. Place the crabs in a large mixing bowl. Add 1 cup of the prepared All-Purpose Spicy Sauce.
  4. Using clean hands (wearing gloves is recommended), thoroughly mix and massage the sauce into the crabs, ensuring all pieces are well coated.
  5. Transfer the seasoned crabs to an airtight container.
  6. Cover and refrigerate for one day to allow the flavors to meld. Serve cold.

36. Jjukkumi Bokkeum (Stir-fried Webfoot Octopus)

Ingredients:

Directions:

  1. Clean the webfoot octopus thoroughly. If large, you can cut it into more manageable pieces.
  2. In a mixing bowl, combine the cleaned webfoot octopus, 1/4 cup of the prepared All-Purpose Spicy Sauce, and 1 Tbsp gochujang. Mix well, ensuring the octopus is evenly coated with the spicy marinade.
  3. Heat a pan or wok over high heat with a light drizzle of cooking oil.
  4. Add the marinated webfoot octopus to the hot pan. Stir-fry quickly over high heat until the octopus is cooked through and the sauce has thickened slightly (this usually takes only a few minutes to prevent the octopus from becoming tough).
  5. Serve hot, often with rice or noodles.

Jeon Batter (Korean Pancake Batter - General)

Ingredients:

Directions:

  1. In a bowl, whisk together ice water and frying powder in a 1:1 ratio until a smooth batter forms. The ice water helps make the jeon crispier. Adjust the amount to reach your desired consistency, usually a thin, pourable batter.

Jeon Dipping Sauce (General)

Ingredients:

Directions:

  1. In a small bowl, combine Jangajji Marinade with minced green onions, minced onions, and sesame seeds. Mix well. This sauce can be used for various Korean pancakes.

Tip for All Jeon (Pancakes): To achieve a crispy jeon, ensure the pan is well-heated and generously oiled before pouring the batter. Cook each side until golden brown and crispy.

---

Simple Jeon Batter

This recipe yields a light and crispy batter perfect for a variety of Jeon.

Ingredients:

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
  2. Gradually add the cold water to the dry ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix.

37. Baechu-jeon (Cabbage Pancake)

Ingredients:

Directions:

  1. Take a single large napa cabbage leaf. Lightly coat it with the prepared Jeon Batter, ensuring it's thinly covered.
  2. Heat a pan over medium-high heat with a generous amount of cooking oil.
  3. Place the battered cabbage leaf in the hot pan. Cook on both sides until golden brown and crispy.
  4. Serve hot, optionally with Jeon Dipping Sauce.

38. Buchu-jeon (Chive Pancake)

Ingredients:

Directions:

  1. In a mixing bowl, combine the 5cm-long chives with enough Jeon Batter to lightly coat them. Mix gently.
  2. Heat a pan over medium-high heat with a generous amount of cooking oil.
  3. Spoon the chive and batter mixture into the hot pan, spreading it into a thin, round pancake shape.
  4. Cook on both sides until golden brown and crispy.
  5. Serve hot, optionally with Jeon Dipping Sauce.

39. Yangpa-jeon (Onion Pancake)

Ingredients:

Directions:

  1. In a mixing bowl, combine the thinly shredded onions with enough Jeon Batter to lightly coat them. Mix gently.
  2. Heat a pan over medium-high heat with a generous amount of cooking oil.
  3. Spoon the onion and batter mixture into the hot pan, spreading it into a thin, round pancake shape.
  4. Cook on both sides until golden brown and crispy.
  5. Serve hot, optionally with Jeon Dipping Sauce.

40. Kimchi-jeon (Kimchi Pancake)

Ingredients:

Directions:

  1. In a mixing bowl, combine finely chopped kimchi and an equal amount of Jeon Batter. Mix well.
  2. Heat a pan over medium-high heat with a generous amount of cooking oil.
  3. Spoon the kimchi and batter mixture into the hot pan, spreading it into a thin, round pancake shape.
  4. Cook on both sides until golden brown and crispy.
  5. Serve hot, optionally with Jeon Dipping Sauce.

41. Oksusu-jeon (Corn Pancake)

Ingredients:

Directions:

  1. In a mixing bowl, combine the drained canned corn with 1 cup of Jeon Batter. Mix well.
  2. Heat a pan over medium-high heat with a generous amount of cooking oil.
  3. Pour the corn and batter mixture into the hot pan, spreading it into a thin, round pancake shape.
  4. While the first side is cooking, generously sprinkle cheese over the top of the pancake.
  5. Once the first side is golden brown, carefully flip the pancake and cook the other side until the cheese is melted and bubbly, and the pancake is cooked through.
  6. Serve hot.

42. Haemul Pajeon (Seafood Green Onion Pancake)

Ingredients:

Directions:

  1. Heat a large pan or griddle over medium-high heat with a generous amount of cooking oil.
  2. Arrange the 10cm-long green onions in a circular pattern in the hot pan, forming a base for the pancake.
  3. Carefully pour about 1/3 cup of Jeon Batter evenly over the green onions, ensuring they are lightly coated and connected.
  4. Arrange the desired seafood toppings (shrimp, squid) over the batter.
  5. Carefully drizzle the beaten egg over the entire pancake.
  6. Cook until the bottom is golden brown and crispy. Then, carefully flip the pancake and cook the other side until it's also golden brown and crispy, and the seafood is cooked through.
  7. Serve hot, cut into wedges, often with Jeon Dipping Sauce.

43. Gamja-jeon (Potato Pancake)

Ingredients:

Directions:

  1. Peel one potato and thinly shred or julienne it.
  2. Rinse the shredded potato once under cold water to remove excess starch, then drain thoroughly using a sieve or by squeezing gently with a cloth. This helps achieve a crispier pancake.
  3. In a bowl, combine the drained shredded potato with 1/3 cup of Jeon Batter. Mix just enough to coat the potato.
  4. Heat a pan over medium-high heat with a generous amount of cooking oil.
  5. Spoon the potato mixture into the hot pan, spreading it into a thin, round pancake shape.
  6. Cook on both sides until golden brown and very crispy.
  7. Serve hot, optionally with Jeon Dipping Sauce.

44. Mandu (Dumplings)

Dumpling Filling Ingredients:

Directions:

  1. Prepare Filling: In a large mixing bowl, combine the minced beef, minced pork, thoroughly squeezed tofu, finely chopped chives, minced garlic, minced ginger, salt, soy sauce, sesame oil, and egg. Mix everything together thoroughly until well combined.
  2. Assemble Dumplings: Place a dumpling wrapper flat on your palm. Scoop about 1 tablespoon of the dumpling filling into the center of the wrapper.
  3. Lightly moisten the edges of half of the wrapper with water (this helps in sealing). Fold the wrapper in half to create a half-moon shape, pressing the edges firmly together to seal. You can create pleats along the sealed edge for a traditional look, or simply press firmly.
  4. Cooking:
    • Steamed Mandu: Arrange the formed dumplings in a steamer basket (ensure it's lightly oiled or lined to prevent sticking). Steam over boiling water for 12 minutes, or until the wrappers are translucent and the filling is cooked through.
    • Storage: Steamed dumplings can be immediately eaten or allowed to cool completely and then frozen for later use.

45. Donggeurang-ttaeng (Meatballs/Patties)

Ingredients:

Directions:

  1. In a mixing bowl, combine 1 cup of the prepared dumpling filling, frying powder, beaten egg, minced carrots, and salt. Mix thoroughly until all ingredients are well incorporated.
  2. Heat a pan over medium heat with a light drizzle of cooking oil.
  3. Scoop about 1 tablespoon of the mixture at a time and form into small, flattened patties.
  4. Place the patties in the hot pan and pan-fry on both sides until golden brown and cooked through.
  5. Serve hot.

46. Chamchi Oksusu-jeon (Tuna Corn Pancake)

Ingredients:

Directions:

  1. In a mixing bowl, combine the drained tuna, corn, minced carrots, beaten egg, and frying powder. Mix everything well.
  2. Heat a pan over medium-high heat with a generous amount of cooking oil.
  3. Spoon the mixture into the hot pan, forming it into small, round pancakes.
  4. Cook on both sides until golden brown and cooked through.
  5. Serve hot.

47. Pyogo Beoseot-jeon (Shiitake Mushroom Pancake/Stuffed Mushroom)

Ingredients:

Directions:

  1. Gently wipe the shiitake mushroom caps clean and remove the stems.
  2. Fill the underside of each mushroom cap with a generous amount of the prepared dumpling filling, pressing it gently to form a rounded top.
  3. Heat a pan over medium heat with a generous amount of cooking oil.
  4. Carefully place the filled mushroom caps into the hot pan, filling-side down first, and pan-fry until golden brown and the filling is cooked. Then, gently flip and cook the mushroom cap side until lightly browned.
  5. Serve hot, optionally with Jeon Dipping Sauce.

48. Pimang-jeon (Bell Pepper Pancake/Stuffed Bell Pepper)

Ingredients:

Directions:

  1. Wash the bell peppers and cut them into 1cm (approx. 0.4-inch) thick rings or slices.
  2. Heat a pan over medium heat with a generous amount of cooking oil.
  3. Place the bell pepper rings in the hot pan. Then, carefully fill the center of each bell pepper ring with the prepared dumpling filling, pressing it gently to fill the space.
  4. Cook on one side until the filling is browned and set. Carefully flip each bell pepper ring and cook the other side until the filling is cooked through and the bell pepper is tender-crisp.
  5. Serve hot, optionally with Jeon Dipping Sauce.

49. Saewoo Dubu-jeon (Shrimp Tofu Pancake)

Ingredients:

Directions:

  1. In a mixing bowl, combine the minced shrimp, thoroughly squeezed tofu, salt, soy sauce, and a pinch of black pepper. Mix well until combined.
  2. Heat a pan over medium heat with a generous amount of cooking oil.
  3. Scoop about 1 tablespoon of the mixture at a time and form into small, flattened patties.
  4. Place the patties in the hot pan and pan-fry on both sides until golden brown and cooked through.
  5. Serve hot, optionally with Jeon Dipping Sauce.

50. Mandu-guk (Dumpling Soup)

Ingredients:

Directions:

  1. Pour 3 cups of dashi stock into a pot and bring to a boil over medium-high heat.
  2. Once the broth is boiling, add the steamed dumplings. Using pre-steamed dumplings helps them stay chewy and prevents them from breaking apart in the soup.
  3. Season the soup with fish sauce and soy sauce.
  4. Let the soup boil for a few minutes until the dumplings are heated through and the flavors have melded.
  5. Stir in the minced green onions and a drizzle of sesame oil just before serving. Serve hot.

51. Twigim Mandu (Fried Dumplings)

Ingredients:

Directions:

  1. Heat a pan over medium-high heat with a generous amount of cooking oil.
  2. Add the steamed dumplings to the hot pan. Using pre-steamed dumplings helps prevent them from bursting during frying.
  3. Pan-fry the dumplings on both sides until golden brown and crispy.
  4. Serve hot, often with a dipping sauce like Jeon Dipping Sauce or Tofu Seasoning Sauce.

52. Pachae Muchim (Seasoned Shredded Green Onions)

Ingredients:

Directions:

  1. Place the thinly shredded green onions in a mixing bowl.
  2. Add the gochugaru, soy sauce, sugar, sesame oil, and vinegar.
  3. Gently toss the green onions with the seasonings until well combined. Avoid overmixing to keep the green onions crisp.
  4. Serve immediately. This side dish is commonly served with fried dumplings or grilled pork belly (samgyeopsal).

Tofu Seasoning Sauce (Dubu Yangnyeomjang)

Ingredients:

Directions:

  1. In a small bowl, combine all the ingredients: gochugaru, vinegar, soy sauce, sugar, water, sesame oil, minced onion, and minced green onion.
  2. Mix thoroughly until well combined. This sauce is versatile for various tofu dishes.

53. Yeondubu (Soft Tofu)

Ingredients:

Directions:

  1. Gently drain any excess water from the soft tofu. You can carefully place it on a plate lined with paper towels for a few minutes.
  2. Carefully transfer the drained soft tofu to a serving dish.
  3. Generously spoon the prepared Tofu Seasoning Sauce over the soft tofu.
  4. Serve immediately as a light and healthy side dish.

54. Dubu Buchim (Pan-fried Tofu)

Ingredients:

Directions:

  1. Drain the tofu and cut it into 8 equal rectangular pieces.
  2. Lightly sprinkle salt on both sides of the tofu pieces. Gently press them with paper towels to remove any released moisture; this helps them brown better.
  3. Heat a pan over medium-high heat with a generous amount of cooking oil.
  4. Place the tofu pieces in the hot pan and pan-fry on both sides until golden brown and crispy.
  5. Serve the pan-fried tofu warm, with a side of the prepared Tofu Seasoning Sauce for dipping.

55. Dubu Jorim (Braised Tofu)

Ingredients:

Directions:

  1. Prepare the pan-fried tofu as described in Recipe 54 (Dubu Buchim).
  2. Arrange a layer of thinly sliced onions at the bottom of a wide pan.
  3. Carefully place the pan-fried tofu pieces on top of the onion layer.
  4. In a separate bowl, mix the prepared Tofu Seasoning Sauce and water in a 1:1 ratio.
  5. Pour this sauce mixture over the tofu and onions in the pan.
  6. Cover the pan with a lid and bring to a simmer over medium heat. Let it braise for about 5 minutes, allowing the tofu to absorb the flavors and the sauce to thicken slightly.
  7. Serve warm.

56. Dubu Kimchi (Tofu with Stir-fried Kimchi)

Ingredients:

Directions:

  1. Heat a pan over medium-high heat with a generous amount of cooking oil.
  2. Add the chopped kimchi to the hot pan and stir-fry for several minutes.
  3. Add 1 Tbsp of water to the pan and continue to stir-fry over medium heat until the kimchi is tender and well-cooked.
  4. Turn off the heat. Stir in 1 tsp of sesame oil and sprinkle with sesame seeds.
  5. For the tofu, you can either serve it cold (simply slice the 1/2 block of tofu) or lightly blanch it in hot water for a minute and then drain.
  6. Serve the warm stir-fried kimchi alongside the cold or warm tofu.

57. Dubu Tangsu (Sweet and Sour Tofu)

Ingredients:

Directions:

  1. Prepare Tofu: Dice the tofu into bite-sized cubes. In a bowl, toss the tofu cubes with potato starch and 1 Tbsp cooking oil, ensuring they are lightly coated.
  2. Bake Tofu: Preheat your oven to 220°C (428°F). Spread the coated tofu cubes in a single layer on a baking sheet. Bake for about 30 minutes, or until golden brown and crispy. Flip halfway through for even cooking.
  3. Prepare Sauce: While the tofu bakes, prepare the sauce. In a separate bowl, combine sesame seeds, soy sauce, mashed tofu (ensure it's well-drained and mashed smooth), peanut butter, honey, mirim, and sesame oil. Whisk everything together until the sauce is smooth and well combined.
  4. Combine and Serve: Once the baked tofu is ready, add it to the bowl with the sauce. Gently toss to coat the tofu cubes evenly with the sweet and savory sauce.
  5. Serve warm.

58. Sundubu Jjigae (Soft Tofu Stew)

Ingredients:

Directions:

  1. Make Green Onion Oil: In a pot or dolsot (stone pot), heat 1/2 cup cooking oil over medium heat. Add the minced green onions, minced onions, and minced garlic. Stir-fry gently until fragrant and the onions are translucent, creating an aromatic green onion oil.
  2. Add Seasonings and Vegetables: Add the gochugaru to the pot and stir-fry briefly with the aromatic oil (be careful not to burn the chili powder). Pour in the dashi stock. Add soy sauce, fish sauce, black pepper, and sliced zucchini. Bring the stew to a boil.
  3. Add Tofu and Remaining Ingredients: Once the stew is boiling, gently add the entire pack of soft tofu (you can scoop it in large chunks or cut it directly into the pot). Add the assorted mushrooms and pre-steamed dumplings (if using).
  4. Simmer and Finish: Let the stew simmer for about 1 minute, allowing all the flavors to meld and the ingredients to cook through.
  5. Turn off the heat. If desired, crack one raw egg directly into the hot stew (it will cook in the residual heat). Garnish with chopped green onions before serving immediately.

Blanching Vegetables (for Namul and other dishes)

Directions:

  1. Bring a pot of water to a rolling boil. Add a pinch of salt to the boiling water.
  2. Working in batches based on density, blanch vegetables for approximately 30 seconds. A suggested order for blanching might be: tofu (if firm), broccoli, napa cabbage, green onions, spinach, then bean sprouts and mung bean sprouts (which cook very quickly).
  3. Immediately transfer the blanched vegetables from the hot water to an ice bath or rinse under very cold running water. This stops the cooking process and helps retain their vibrant color and crisp texture.
  4. Thoroughly squeeze out excess water from the blanched vegetables before seasoning them. This is crucial for namul to prevent sogginess.

59. Broccoli Dubu Muchim (Broccoli Tofu Salad)

Ingredients:

Directions:

  1. Prepare the broccoli and tofu by blanching (if desired for tofu) and squeezing out all excess water. Chop the blanched broccoli into small, bite-sized pieces. Crumble the squeezed tofu.
  2. In a mixing bowl, combine the blanched broccoli, crumbled tofu, sesame seeds, sesame oil, salt, and black pepper.
  3. Mix everything thoroughly until all ingredients are well combined.
  4. Serve chilled or at room temperature.

Chogochujang (Spicy Vinegar Gochujang Sauce)

Ingredients:

Directions:

  1. In a small bowl, combine gochujang, vinegar, and sugar in a 1:1:1 ratio (e.g., 1 tablespoon of each).
  2. Mix thoroughly until well combined and the sugar is dissolved. Adjust sweetness/sourness to taste.

60. Broccoli Chogochujang (Blanched Broccoli with Spicy Vinegar Gochujang Sauce)

Ingredients:

Directions:

  1. Serve blanched and drained broccoli alongside a bowl of Chogochujang.
  2. Dip the blanched broccoli into the sauce before eating.

61. Jjokpa Chogochujang (Blanched Green Onions with Spicy Vinegar Gochujang Sauce)

Ingredients:

Directions:

  1. Take blanched and drained green onions. You can tie them into small "ribbon" shapes for an attractive presentation if desired.
  2. Serve the green onions alongside a bowl of Chogochujang.
  3. Dip the green onions into the sauce before eating.

62. Sigeumchi Namul (Seasoned Spinach)

Ingredients:

Directions:

  1. Take the blanched and thoroughly squeezed spinach. If the spinach strands are very long, you can gently tear or cut them into shorter, manageable lengths.
  2. In a mixing bowl, combine the spinach with salt, minced garlic, sesame oil, and sesame seeds.
  3. Using clean hands, gently massage the seasonings into the spinach until everything is well combined and seasoned.
  4. Serve chilled or at room temperature.

63. Sukjunamul (Seasoned Mung Bean Sprouts)

Ingredients:

Directions:

  1. Take the blanched and thoroughly squeezed mung bean sprouts.
  2. In a mixing bowl, combine the mung bean sprouts with minced garlic, sesame oil, and salt.
  3. Gently toss or massage the seasonings into the mung bean sprouts until well combined.
  4. Serve chilled or at room temperature.

64. Baechu Namul (Seasoned Napa Cabbage)

Ingredients:

Directions:

  1. Take the blanched and thoroughly squeezed napa cabbage. Gently tear the cabbage leaves into bite-sized pieces by hand.
  2. In a mixing bowl, combine the torn napa cabbage with doenjang, sesame oil, and sesame seeds.
  3. Using clean hands, gently massage the seasonings into the napa cabbage until everything is well combined and evenly seasoned.
  4. Serve chilled or at room temperature.

65. Kongnamul (Seasoned Bean Sprouts)

Ingredients:

Directions:

  1. Take the blanched and thoroughly squeezed bean sprouts.
  2. In a mixing bowl, combine the bean sprouts with minced garlic, sesame oil, gochugaru, and salt.
  3. Gently toss or massage the seasonings into the bean sprouts until well combined.
  4. Serve chilled or at room temperature.

66. Hwe Muchim (Spicy Raw Fish Salad)

Ingredients:

Directions:

  1. In a mixing bowl, combine the diced salmon, thinly sliced onion, shredded carrots, and shredded green onions.
  2. Add the prepared Chogochujang, sesame oil, and sesame seeds to the bowl.
  3. Gently toss all ingredients until the salmon and vegetables are evenly coated with the spicy sauce.
  4. Serve immediately as a refreshing salad.
  5. Tip: For a complete meal, place this spicy salmon salad over a bowl of rice to create "hoe-deopbap" (raw fish over rice).

General Tip for Vegetable Stir-fries: For most vegetable stir-fries, heat a pan with cooking oil over medium-high heat. Add the vegetables and stir-fry until cooked to your desired tenderness. Season to taste, and optionally finish with sesame oil and sesame seeds for added flavor.

Special Tip for Mushroom Stir-fries: For mushroom stir-fries, start by dry-roasting the mushrooms in a hot pan without oil first. This helps to release their moisture and concentrate their flavor before adding any oil or seasonings.

67. Yangpa Bokkeum (Stir-fried Onions)

Ingredients:

Directions:

  1. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  2. Add the sliced onion to the hot pan and stir-fry until softened and translucent, about 3-5 minutes.
  3. Add 1 tsp of fish sauce and continue to stir-fry briefly to combine the flavors.
  4. Serve warm.

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68. Danggeun Bokkeum (Stir-fried Carrots)

Ingredients:

Directions:

  1. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  2. Add the thinly shredded carrots to the hot pan and stir-fry for a few minutes until tender-crisp.
  3. Season with 1/2 tsp salt and toss to combine.
  4. Serve warm.

69. Pyogo Beoseot Bokkeum (Stir-fried Shiitake Mushrooms)

Ingredients:

Directions:

  1. Heat a pan or wok over medium-high heat without oil. Add the sliced shiitake mushrooms and dry-roast for a few minutes until their moisture is released and they become fragrant. This step helps concentrate their flavor.
  2. Add a drizzle of cooking oil to the pan (if desired, for a richer texture) and continue to stir-fry briefly.
  3. Add 1 Tbsp soy sauce and 1 tsp sesame oil, tossing to coat the mushrooms evenly.
  4. Serve warm.

70. Gamja Bokkeum (Stir-fried Potatoes)

Ingredients:

Directions:

  1. Peel and cut the potato into thin matchsticks. Rinse them in cold water to remove excess starch, then drain well.
  2. Heat a pan or wok over medium-high heat with a generous drizzle of cooking oil.
  3. Add the potato matchsticks to the hot pan and stir-fry for 5-7 minutes, or until tender and lightly browned.
  4. Season with 1/2 tsp salt and toss to combine.
  5. Serve warm.

71. Eongi Beoseot Bokkeum (Stir-fried Enoki Mushrooms)

Ingredients:

Directions:

  1. Trim the root ends of the enoki mushrooms and gently separate the clumps.
  2. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  3. Add the enoki mushrooms to the hot pan and stir-fry for 1-2 minutes until they soften.
  4. Add 1 Tbsp soy sauce, 1 tsp sesame oil, and a pinch of black pepper, tossing to coat.
  5. Serve immediately.

72. Hobak Bokkeum (Stir-fried Zucchini)

Ingredients:

Directions:

  1. Thinly slice the zucchini into half-moons.
  2. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  3. Add the sliced zucchini and minced garlic to the hot pan and stir-fry for 3-5 minutes until tender-crisp.
  4. Season with 1/2 tsp salt and 1 tsp sesame oil. Toss well.
  5. Remove from heat and sprinkle with sesame seeds if desired. Serve warm.

73. Mu Bokkeum (Stir-fried Radish)

Ingredients:

Directions:

  1. Peel and thinly slice the radish.
  2. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  3. Add the sliced radish and minced garlic to the hot pan. Stir-fry for 5-7 minutes until the radish becomes translucent and tender.
  4. Season with 1/2 tsp salt and 1 tsp sesame oil. Toss well.
  5. Serve warm.

74. Miyeok Julgi Bokkeum (Stir-fried Seaweed Stems)

Ingredients:

Directions:

  1. If using salted seaweed stems, rinse them thoroughly under cold running water and soak for 10-15 minutes to remove excess salt. Drain well and squeeze out any remaining water. Cut into 5cm lengths if too long.
  2. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  3. Add the thinly sliced onion and minced garlic to the hot pan and stir-fry until fragrant, about 1 minute.
  4. Add the prepared seaweed stems and stir-fry for 3-5 minutes.
  5. Add 1 Tbsp soy sauce and 1 tsp sesame oil. Toss well to combine the flavors.
  6. Serve warm or at room temperature.

75. Sosaeji Yachae Bokkeum (Sausage and Vegetable Stir-fry)

Ingredients:

Directions:

  1. Slice the sausages and dice the onions, carrots, and green bell pepper into similar-sized pieces.
  2. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  3. Add the sliced sausages to the hot pan and stir-fry until lightly browned.
  4. Add the diced onions, carrots, and green bell pepper. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
  5. Add ketchup, gochujang, and sugar to the pan. Stir everything well to coat the sausages and vegetables with the sauce.
  6. Cook for another 1-2 minutes until the sauce is heated through and slightly thickened.
  7. Serve hot.

76. Bibimbap (Mixed Rice with Vegetables)

Ingredients:

Directions:

  1. Place a generous portion of warm cooked rice in a large bowl.
  2. Arrange small portions of each prepared namul and bokkeum neatly around the edge of the rice, creating a colorful display.
  3. Place a freshly fried egg (sunny side up with a runny yolk) in the center.
  4. If using, add a portion of cooked minced beef.
  5. Add a desired amount of gochujang and a drizzle of sesame oil over the top.
  6. Serve immediately. Encourage the diner to thoroughly mix all ingredients together before eating.

77. Myeolchi Bokkeum (Stir-fried Anchovies)

Ingredients:

Directions:

  1. Heat a pan over medium-low heat without oil. Add the dried anchovies and dry-roast for 2-3 minutes, stirring constantly. This removes any fishy smell and makes them crispier. Remove from pan and set aside.
  2. In the same pan, add a drizzle of cooking oil.
  3. Add the dry-roasted anchovies back to the pan. Add soy sauce, honey (or corn syrup), and sesame oil.
  4. Stir-fry quickly over medium heat until the anchovies are evenly coated and glazed, about 1-2 minutes. Be careful not to burn the sauce.
  5. Remove from heat and sprinkle with sesame seeds if desired. Serve warm or at room temperature.

78. Gochujang Myeolchi Bokkeum (Spicy Stir-fried Anchovies)

Ingredients:

Directions:

  1. Dry-roast the dried anchovies as described in Recipe 77. Set aside.
  2. In the same pan, add a drizzle of cooking oil.
  3. Add the dry-roasted anchovies back to the pan. Add gochujang, honey (or corn syrup), soy sauce, and sesame oil.
  4. Stir-fry quickly over medium heat until the anchovies are evenly coated and glazed, about 1-2 minutes.
  5. Remove from heat and sprinkle with sesame seeds if desired. Serve warm or at room temperature.

79. Myeolchi Bab (Cold Rice with Anchovies)

Ingredients:

Directions:

  1. In a large bowl, combine the cooled cooked rice with your choice of Myeolchi Bokkeum or Gochujang Myeolchi Bokkeum.
  2. Drizzle with 1 Tbsp sesame oil.
  3. Gently mix all ingredients until well combined.
  4. Serve cold or at room temperature. Garnish with minced green onions if desired.

80. Eomuk Bokkeum (Stir-fried Fish Cakes)

Ingredients:

Directions:

  1. Slice the fish cakes into thin strips. If they are stiff, you can blanch them briefly in hot water to soften.
  2. Thinly slice the onion and green bell pepper.
  3. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  4. Add the sliced onion and minced garlic to the hot pan and stir-fry until fragrant, about 1 minute.
  5. Add the fish cake strips and green bell pepper slices. Stir-fry for 2-3 minutes.
  6. Add soy sauce, sugar, and sesame oil. Toss well to coat all ingredients.
  7. Cook for another 1-2 minutes until the fish cakes are tender and the sauce is absorbed.
  8. Remove from heat and sprinkle with sesame seeds if desired. Serve warm or at room temperature.

81. Ojingeo Chae Bokkeum (Stir-fried Shredded Dried Squid)

Ingredients:

Directions:

  1. If the shredded dried squid is very hard, you can briefly rehydrate it by spritzing with a little water or soaking for a minute, then squeezing out excess moisture.
  2. Heat a pan over low to medium-low heat with a drizzle of cooking oil.
  3. Add the shredded dried squid to the pan and stir-fry gently for 30 seconds to 1 minute, just to warm it through and make it slightly more pliable. Be careful not to overcook or it will become tough.
  4. In a separate bowl, whisk together the gochujang, honey (or corn syrup), mayonnaise, and sesame oil to make the sauce.
  5. Remove the squid from the pan and add it to the sauce bowl. Toss vigorously to coat the squid evenly with the sauce.
  6. Serve immediately or at room temperature. Sprinkle with sesame seeds if desired.

82. Maeun Mu-saelleodeu (Spicy Shredded Radish Salad)

Ingredients:

Directions:

  1. Place the thinly shredded radish in a bowl.
  2. Add gochugaru, vinegar, sugar, minced garlic, sesame oil, and salt.
  3. Gently toss the radish with the seasonings until everything is well combined and the radish is evenly coated.
  4. Serve immediately as a refreshing and spicy side dish. Garnish with minced green onions.

83. Eongi Beoseot-jeon (Enoki Mushroom Pancake)

Ingredients:

Directions:

  1. Trim the root ends of the enoki mushrooms and gently separate the clumps.
  2. In a mixing bowl, combine the enoki mushrooms with enough Jeon Batter to lightly coat them and help them stick together.
  3. Heat a pan over medium-high heat with a generous amount of cooking oil.
  4. Spoon spoonfuls of the mushroom and batter mixture into the hot pan, forming small, rustic pancakes.
  5. Cook on both sides until golden brown and crispy.
  6. Serve hot, optionally with Jeon Dipping Sauce.

84. Chamchi Gamja Jjigae (Spicy Tuna and Potato Stew)

Ingredients:

Directions:

  1. Dice the potato and slice the onion. Chop the kimchi.
  2. In a pot, combine the diced potato, sliced onion, chopped kimchi, gochujang, gochugaru, minced garlic, and soy sauce.
  3. Pour in 2 cups of water or broth. Bring the stew to a boil over medium-high heat.
  4. Reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes, or until the potatoes are tender.
  5. Add the drained tuna to the stew. Stir gently to combine.
  6. Simmer for another 2-3 minutes to heat the tuna through and meld flavors.
  7. Garnish with minced green onions before serving hot.

85. Gamja Jorim (Braised Potatoes)

Ingredients:

Directions:

  1. Peel the potatoes and cut them into large, bite-sized chunks.
  2. Heat a pan or pot over medium heat with a drizzle of cooking oil.
  3. Add the potato chunks and stir-fry for 2-3 minutes until lightly seared.
  4. Add soy sauce, sugar (or corn syrup), and 1 cup of water to the pan. Bring the liquid to a simmer.
  5. Reduce the heat to medium-low, cover the pot, and braise for 15-20 minutes, or until the potatoes are tender and the liquid has mostly reduced to a thick glaze. Stir occasionally to prevent sticking.
  6. Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds if desired. Serve warm.

86. Sigeumchi Doenjang-guk (Spinach Soybean Paste Soup)

Ingredients:

Directions:

  1. Bring 3 cups of dashi stock to a boil in a pot.
  2. In a separate small bowl, take a ladleful of the hot stock and mix it with 2 Tbsp doenjang until it dissolves into a smooth paste. This prevents lumps in the soup.
  3. Add the dissolved doenjang back into the boiling stock. Stir well.
  4. Add the sliced onion and minced garlic to the soup. Simmer for a few minutes until the onion softens.
  5. Add the blanched and squeezed spinach. Simmer for 1-2 minutes until heated through.
  6. Taste and adjust seasoning with soy sauce if needed.
  7. Garnish with minced green onions before serving hot.

87. Doenjang Jjigae (Soybean Paste Stew)

Ingredients:

Directions:

  1. In a pot (or dolsot), bring 2 cups of dashi stock to a boil.
  2. In a separate small bowl, dissolve 2 Tbsp doenjang in a ladleful of the hot stock to create a smooth paste, then add it back to the pot.
  3. Add the diced tofu, zucchini, onion, potato, sliced green chili (if using), minced garlic, and gochugaru (if using) to the simmering broth.
  4. Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until the potatoes are tender and the vegetables are cooked through.
  5. Garnish with minced green onions before serving hot.

88. Ddukbbaegi Doenjang Jjigae (Thick Soybean Paste Stew)

Ingredients:

Directions:

  1. Follow the exact same steps as Doenjang Jjigae (Recipe 87), but use 3 Tbsp of doenjang instead of 2 Tbsp. This higher concentration of doenjang will result in a thicker, richer stew.
  2. Garnish with minced green onions before serving hot.

89. Jikobah Chicken (Spicy Braised Chicken)

Ingredients:

Directions:

  1. Wash the chicken pieces thoroughly. You can blanch them quickly in boiling water for 2-3 minutes and drain to remove impurities, then rinse.
  2. In a large pot or deep pan, place the chicken pieces, potato chunks, onion wedges, carrot chunks, sliced green chilies, and sliced red chilies.
  3. Add a generous amount of All-Purpose Spicy Sauce (start with 1/2 to 3/4 cup and adjust to taste later) to the pot.
  4. Pour in enough water to almost cover the chicken and vegetables.
  5. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The sauce should reduce and thicken.
  6. Uncover and continue to simmer for another 5-10 minutes if the sauce is too watery, allowing it to reduce to a desired consistency.
  7. Drizzle with sesame oil and sprinkle with sesame seeds if desired. Garnish with minced green onions before serving hot.

90. Suyuk (Boiled Pork Belly)

Ingredients:

Directions:

  1. In a large pot, place the pork belly. Add the smashed garlic, sliced ginger, halved onion, bay leaves, doenjang, and black peppercorns.
  2. Pour in enough cold water to completely cover the pork belly.
  3. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for 45 minutes to 1 hour, or until the pork belly is tender enough to be easily pierced with a chopstick.
  4. Remove the cooked pork belly from the pot and let it rest on a cutting board for 5-10 minutes.
  5. Slice the pork belly into thin, bite-sized pieces against the grain.
  6. Serve hot with a side of salt for dipping, ssamjang, kimchi, and green onion salad.

91. Tteokkochi (Skewered Rice Cakes with Spicy Sauce)

Ingredients:

Directions:

  1. Prepare Rice Cakes: If the rice cakes are hard, blanch them in boiling water for 30 seconds to 1 minute to soften slightly. Drain well. Crucially, pat the blanched rice cakes very dry with a paper towel or let them air dry for a bit; dryness helps them crisp up.
  2. Thread 3-4 softened rice cakes onto each wooden skewer.
  3. Make Sauce: In a small bowl, whisk together gochujang, ketchup, sugar (or corn syrup), water, minced garlic, and sesame oil until smooth.
  4. Fry Rice Cakes: Heat a pan over medium-high heat with a generous amount of cooking oil. Place the skewered rice cakes in the hot oil and pan-fry until golden brown and crispy on all sides.
  5. Coat with Sauce: Once fried, brush the prepared sauce generously over all sides of the hot rice cakes on the skewers.
  6. Serve immediately, sprinkled with sesame seeds.

92. Gungmul Tteokbokki (Soupy Spicy Rice Cakes)

Ingredients:

Directions:

  1. If the rice cakes are hard, soak them in warm water for 10-15 minutes until softened. Drain well.
  2. In a large pot or deep pan, combine the anchovy/kelp broth (or water), gochujang, gochugaru, sugar (or corn syrup), soy sauce, and minced garlic. Whisk until the sauces are dissolved and well combined.
  3. Bring the sauce mixture to a boil over medium-high heat.
  4. Add the softened rice cakes, sliced onion, and sliced fish cakes to the boiling sauce.
  5. Stir occasionally to prevent sticking and continue to boil for 8-10 minutes, or until the rice cakes are tender and chewy and the sauce has thickened to your desired consistency.
  6. Garnish with minced green onions before serving hot and soupy.

93. Dak Juk (Chicken Porridge)

Ingredients:

Directions:

  1. In a pot, combine the cooked rice and chicken broth. Bring to a simmer over medium heat.
  2. Add the shredded cooked chicken to the pot.
  3. Continue to simmer, stirring occasionally, for 10-15 minutes, or until the rice grains have softened further and the porridge reaches a creamy consistency.
  4. Season with salt to taste.
  5. Remove from heat, stir in sesame oil, and garnish with minced green onions before serving warm.

94. Jeyuk Bokkeum (Spicy Stir-fried Pork)

Ingredients:

Directions:

  1. Thinly slice the pork. If using pork belly, slice it to about 0.5 cm thickness.
  2. In a mixing bowl, combine the sliced pork with 1/4 cup of the All-Purpose Spicy Sauce. Mix well, ensuring all the pork is coated. Marinate for at least 15-20 minutes for best flavor.
  3. Slice the onion and green bell pepper.
  4. Heat a pan or wok over medium-high heat with a drizzle of cooking oil.
  5. Add the marinated pork to the hot pan and stir-fry until it is mostly cooked through.
  6. Add the sliced onion and green bell pepper to the pan. Continue to stir-fry until the vegetables are tender-crisp and the pork is fully cooked.
  7. Remove from heat. Sprinkle with sesame seeds and garnish with minced green onions if desired. Serve hot, often with rice.

95. Kimchi Jjigae (Kimchi Stew)

Ingredients:

Directions:

  1. If using pork belly, heat a pot (or dolsot) over medium heat and add the diced pork belly. Cook until some fat renders out and the pork is lightly browned. If using tuna, skip this step and add it later.
  2. Add the chopped kimchi to the pot and stir-fry with the pork belly (or a drizzle of oil if no pork) for 3-5 minutes, allowing the kimchi to soften.
  3. Add the sliced onion, gochugaru, minced garlic, and soy sauce. Stir-fry for another minute until fragrant.
  4. Pour in 2 cups of water or broth. Bring the stew to a boil over medium-high heat.
  5. Add the diced tofu and (if using) drained tuna.
  6. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes, allowing the flavors to meld and deepen.
  7. Garnish with minced green onions before serving hot.

96. Kimchi Kongnamul-guk (Kimchi Bean Sprout Soup)

Ingredients:

Directions:

  1. Bring 2 cups of anchovy/kelp broth (or water) to a boil in a pot.
  2. Add the chopped kimchi and minced garlic to the boiling broth. Simmer for 3-5 minutes.
  3. Add the blanched and squeezed bean sprouts. Simmer for another 2-3 minutes.
  4. Season with soy sauce and a pinch of black pepper. Taste and adjust seasoning as needed.
  5. Garnish with minced green onions before serving hot.

97. Bulgogi (Marinated Grilled Beef)

Ingredients:

Directions:

  1. Prepare Marinade: In a large bowl, whisk together the grated Asian pear (or apple), soy sauce, brown sugar (or honey), mirin, sesame oil, minced garlic, minced ginger, and black pepper.
  2. Marinate Beef: Add the thinly sliced beef, thinly sliced onion, and minced green onions to the marinade. Using clean hands, thoroughly mix and massage the marinade into the beef and vegetables until everything is well coated. Marinate for at least 30 minutes, or preferably several hours in the refrigerator.
  3. Cook Bulgogi:
    • Grilling (preferred): Preheat a grill or grill pan over medium-high heat. Grill the marinated beef in batches, flipping frequently, until cooked through and nicely caramelized, with minimal liquid.
    • Pan-Frying: Heat a large pan or wok over high heat with a small amount of cooking oil. Add the marinated beef in batches (do not overcrowd the pan, as this will steam the meat instead of searing it). Stir-fry quickly until the beef is cooked through and any liquid has reduced and coated the meat. The key is to stir-fry until there is no liquid left for that authentic bulgogi taste.
  4. Serve hot, often with rice and lettuce wraps.

98. Gungjung Tteokbokki (Royal Court Rice Cakes)

Ingredients:

Directions:

  1. Prepare Rice Cakes: If the rice cakes are hard, soak them in warm water for 10-15 minutes until softened. Drain well.
  2. Prepare Sauce: In a bowl, whisk together soy sauce, sugar (or honey), sesame oil, minced garlic, minced ginger, black pepper, and water (or beef broth).
  3. Stir-fry: Heat a large pan or wok over medium-high heat with a drizzle of cooking oil. Add the beef strips and stir-fry until lightly browned.
  4. Add the julienned carrots, sliced shiitake mushrooms, sliced onion, and julienned green bell pepper to the pan. Stir-fry for 2-3 minutes until slightly softened.
  5. Add the softened rice cakes to the pan.
  6. Pour the prepared sauce over all the ingredients.
  7. Bring to a simmer and cook over medium heat, stirring occasionally, for 5-7 minutes, or until the rice cakes are tender and the sauce has reduced and thickened, coating all the ingredients.
  8. Serve hot.

99. Sogogi Gamja Guk (Beef and Potato Soup)

Ingredients:

Directions:

  1. In a pot, add a drizzle of cooking oil (optional). Add the beef pieces and stir-fry over medium-high heat until browned on all sides.
  2. Add the diced potato, sliced onion, and minced garlic to the pot. Stir-fry for 2-3 minutes.
  3. Pour in 3 cups of water or beef broth. Bring the soup to a boil.
  4. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the beef is tender and the potatoes are cooked through.
  5. Season with soy sauce, salt, and black pepper. Taste and adjust as needed.
  6. Garnish with minced green onions before serving hot.

100. Samgyeopsal (Grilled Pork Belly)

Ingredients:

Directions:

  1. Prepare Pork: Slice the pork belly into thick, bite-sized pieces (about 1-1.5 cm thick). Season generously with salt and black pepper on both sides.
  2. Grill: Preheat a grill pan or outdoor grill over medium-high heat. Place the seasoned pork belly slices on the hot grill.
  3. Grill the pork belly for several minutes per side until deeply golden brown and crispy, and fully cooked through. As it cooks, you can cut the larger pieces into smaller, more manageable ones using kitchen shears directly on the grill.
  4. If desired, place some kimchi on the grill alongside the pork belly to grill it until slightly softened and caramelized.
  5. Serve: Transfer the cooked pork belly to a serving platter. Serve immediately with fresh lettuce leaves, ssamjang, gochujang, raw or grilled garlic slices, sliced green chilies, and Pachae Muchim.
  6. To eat: Place a piece of pork belly, some garlic, chili, kimchi, and Pachae Muchim onto a lettuce leaf, add a dollop of ssamjang, wrap it up, and enjoy!

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