South Korea recipes
Recipes from South Korea: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Dakgalbi Recipe: Chuncheon's Sweet and Spicy Chicken and Cabbage Stir-Fry
Make Chuncheon's signature Korean dakgalbi with chicken thighs, gochujang, gochugaru, sweet potato, cabbage, and rice cakes. Covers its history from a 1960s bar that grilled chicken instead of pork to today's griddle dish, marinating time, heat control to avoid scorching, and how to check the chicken is cooked through.
How to Make Japchae: Korean Glass Noodles Tossed with Vegetables and Beef
Japchae made with Korean sweet potato starch noodles (dangmyeon). The meaning of 잡채, how to cook the noodles, why each ingredient is stir-fried separately, with or without beef, handling vegetable moisture, making ahead without sogginess, storage, and how to revive leftovers.
Kimchi Jjigae (김치찌개): Korean Stew with Well-Fermented Kimchi
How to make kimchi jjigae as a Korean home stew: well-fermented kimchi, pork, tofu, anchovy-kelp stock, and how to use gochugaru. How it differs from kimchi hot pot, fixes for kimchi that is not sour enough, heat control, adjusting spiciness, storage, and next-day ideas such as gukbap and noodles.
Kongbap Recipe: Korean Rice Cooked with Beans and Grains
How to make kongbap, Korean rice cooked with beans and mixed grains. Soaking black soybeans, the ratio of rice to grains, water for a rice cooker and for a pot, how to fix hard beans, how to eat it with kimchi and gim, and storage, for a home kitchen.
Tteokbokki Recipe: Korean Street-Style Sweet and Spicy Rice Cakes
Tteokbokki explained as Korea's sweet and spicy street rice cake dish. Covers the meaning of 떡볶이, Korean rice cakes versus other rice cakes, soaking the cakes, anchovy and kelp stock, using gochujang and gochugaru, fish cake substitutes, adjusting heat, why it goes wrong, storage, reheating the next day, and menu ideas for a home kitchen.
Andong Jjimdak: Korean Soy-Braised Chicken with Glass Noodles
Andong jjimdak (안동찜닭) is a Korean soy-braised chicken from Andong with potatoes, carrots and chewy sweet potato starch noodles. This recipe covers bone-in chicken, how dark and sweet to take the sauce, heat control, substitutes, storage and common mistakes.
Doenjang Jjigae: Korean Soybean Paste Stew with Tofu and Zucchini
How to make doenjang jjigae, the Korean soybean paste stew, with anchovy-kelp broth, tofu, zucchini and potatoes. Covers using miso instead of doenjang, heat control, storage, spice levels, fixing a stew that's too bland or too salty, and serving it with bibimbap.
Dwaeji Gukbap: Busan Pork Soup with Rice and Table Condiments
Dwaeji gukbap (돼지국밥) is Busan's pork soup with rice. This 4-serving recipe uses spareribs and pork shoulder, with salted shrimp, seasoned garlic chives and dadaegi, plus soup styles, refugee food history, heat control, fixes, and safe storage and reheating.
Hotteok: Korean Street Pancakes with Brown Sugar Syrup Filling
Homemade hotteok, the Korean street-stall pancake, made with a glutinous rice flour dough. Covers judging the rise, sealing the brown sugar–cinnamon filling without tears, heat control for press-frying, Busan-style ssiat hotteok, substitutes, storage, nut allergies, and reheating from frozen.
Mandu: Korean Pork, Tofu and Kimchi Dumplings, Steamed, Pan-Fried or in Soup
How to make mandu (만두), Korean home-style dumplings: squeezing the tofu and kimchi, handling glass noodles, heat for steaming, pan-frying and soup, freezing, and a soy-vinegar dipping sauce.
Samgyetang: Korean Ginseng Chicken Soup with Sweet Rice
How to make samgyetang, the Korean whole-chicken soup stuffed with glutinous rice, jujubes, garlic and ginseng: how much rice to stuff, gentle simmering, doneness checks, ginseng packs, a bone-in variation and storage.