Korean cuisine has overwhelmed the world. With the help of K-dramas, K-pop and social media, everyone desires to experience the real Korean flavors in their own kitchen. The good news? You do not have to be a professional cook and go in search of rarest ingredients in order to prepare Korean dishes at home.
These recipes will take you to your dinner table re-creating the delicious flavors of Seoul with spicy kimchi to warm Korean fried chicken. Korean food has it all: you need something for lunch in a hurry, or something special on a weekend, any kind of food you want is presented in Korean cuisine and you can cook any of it regardless of your abilities and skills.
With a step-by-step guide to the hottest Korean recipes on the trending list and simple instructions and tips that will guide you through your cooking experience, this guide will make the process a success.
So, Why Is Korean Food So Popular Now?
Korean food has burst to popularity with valid reasons. The flavors are rich and well balanced with sweet, salty, spicy, and umami in a balance. Korean food is often characterized by fermented foods such as kimchi and gochujang, which lends them a richness and complexity you’d be hard pressed to find in most other dishes.
Social media has had a massive contribution in promoting the Korean food culture. The Internet is overwhelmed with the content of videos where individuals cook Korean corn dogs, sample various types of ramen, and display their own homemade barbecue tables.
Many food lovers also are attracted to the health benefits. Examples of foods that are found in Korean meals are abundant in vegetables, fermented foods (help in maintaining the gut), and lean protein. Numerous Korean foods are high in nutrients, which is naturally low in processed foods.
The Basic Korean Supplies That All Home Cooks Need
Before we dive into recipes, it is important to discuss the major ingredients that will help make Korean food look like what it is. There is no need to fret, though, due to the increased availability of most of these in the typical grocery stores or simple online ordering.
Pantry Staples
Gochujang is likely to be the most significant element of Korean cuisine. This is a red pepper paste that has been fermented giving a taste of heat, sweetness, and umami to many dishes. It maintains for months in the fridge and is used in various things such as marinades and salad dressings.
Sesame oil is also a nutritious, oily taste that is very necessary in Korean food. Small quantities are a lot and apply it sparingly as a finishing oil but not as a high temperature cooking oil.
Korean food has a tangy component that is given by rice vinegar. It is less tangy than usual vinegar and will not overwhelm the delicate tastes.
The salty foundation of a number of Korean recipes is soy sauce. The Korean soy sauce is generally not so salty as the Japanese varieties, although ordinary soy sauce will be alright.
Fresh Ingredients
Napa cabbage is incomplete without kimchi and is used in most Korean soups and stews. It is ideal in fermentation because of its pleasant taste and crunchy texture.
The pears in Korea are used as a natural sweetener to marinades, particularly to bulgogi. When you cannot get Korean pears use regular pears or even grated apples in their place.
Ginger and garlic are used in nearly all Korean recipes. They should always be bought fresh and generously used- Korean food is fond of big flavors.
Hot and Spicy: Rising Popular Kimchi Recipes
Kimchi is likely the most renowned worldwide Korean food, and there is a reason. This is a probiotic, vitamin-rich, and delicious fermented cabbage dish. It may be intimidating to make kimchi at home, but it is actually fairly easy.
Classic Napa Cabbage Kimchi
The spicy, sour, and umami are achieved with this classic recipe so that kimchi is so addictive.
Ingredients:
- 2 pounds napa cabbage
- 1/4 cup sea salt
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 green onions, chopped
- 1 tablespoon fish sauce
- 1 teaspoon sugar
Instructions:
Begin by chopping the cabbage in 2 inch slices and sprinkling it with salt. Allow it to sit 2 hours until a release of water and getting soft. Wash cabbage three times and rinse.
Blend gochugaru, garlic, ginger, green onions, fish sauce and sugar into paste. Add this paste to the drained cabbage and be sure to cover all the pieces.
Place the kimchi in a clean jar and press down to make sure that all the air is taken out. Leave at the top approximately an inch. Cover with a lid and allow to ferment at room temperature 3-5 days, then refrigerate.
The process will proceed as the kimchi will keep on fermenting in the refrigerator and acquiring more sophisticated flavors with time. It is ready to consume following the initial fermentation phase and it will store for several months.
Fast Cucumber Kimchi (Oi Sobagi)
This cucumber kimchi ferments perfectly for beginners and ferments much faster than cabbage kimchi and is a refreshing side dish.
Ingredients:
- 4 Korean cucumbers (or small regular cucumbers)
- 2 tablespoons salt
- 2 tablespoons gochugaru
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, chopped
- 1 tablespoon fish sauce
- 1 teaspoon sugar
Cut cucumbers in half and leave them on one end. Salt them and allow to drain 30 minutes. Mix the remaining ingredients into a paste and fill it into the cucumber cuts.
This kimchi is edible in only 24 hours of fermenting at room temperature, producing the ideal kimchi in a hurry.
Korean BBQ At Home: Galbi and Bulgogi
Korean barbecue is the best example of comfort food. The sweet and savory marinades and the well grilled meat give a memorable meal experience.
Perfect Bulgogi Recipe
Bulgogi: translated as “fire meat”, it is well-sliced beef that is marinated in sweet and savory meat sauce. The trick is to slice the meat paper thin, and let the marinade work its magic.
Ingredients:
- 1 pound ribeye or sirloin, cut paper-thin
- 1/2 Asian pear, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Preparation Tips:
Freeze the meat for 30 minutes to make it easier to slice. With a sharp knife cut against the grain as thinly as possible.
Mix all marinade ingredients, and combine with sliced beef. Marinate 2 hours at least, but it is best overnight.
Bulgogi only needs to be cooked in a hot skillet or a grill pan 2-3 minutes. The thin meat does not take much time to cook and hence avoid over cooking.
It can be served with steamed rice and lettuce cups to wrap it, as well as with different banchan (side dishes). For more delicious Korean-inspired recipes to complement your bulgogi, explore various traditional accompaniments.
Korean Short Ribs (Galbi)
Galbi is a fancier Korean barbecue. When these bone-in short ribs are properly marinated and carefully cooked they are wonderfully tender.
Ingredients:
- 3 pounds short ribs, Korean style
- 1 Asian pear, grated
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons sesame oil
- 6 cloves garlic, minced
- 2 inches ginger, grated
- 1/4 cup rice wine
- 2 tablespoons honey
Soak the ribs in cold water (30 minutes) to drain the blood. Score the meat in a crosshatch pattern to help the marinade penetrate.
Combine all ingredients of the marinade and cover the ribs with it. Allow at least 4 hours, or better overnight, to marinate.
Grill over medium-high heat, 3-4 minutes each side or until well charred and cooked through.
Comfort Food Champions: Korean Soups and Stews
Korean soups and stews are a great source of comfort especially in cold weather. These are the ideal meal preps and in many instances they are even more delicious the next day.
Kimchi Jjigae (Kimchi Stew)
This hot, comforting stew converts old kimchi into a comforting, cozy meal. It is among the most popular comfort foods in Korea.
Ingredients:
- 2 cups aged kimchi, chopped
- 1/2 pound pork belly or shoulder, cut
- 1 block firm tofu, cubed
- 3 cups water or broth
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
Lightly brown the pork and add kimchi and cook 5 minutes. Add gochujang and cook one more minute.
Add water or broth and bring to a boil. Turn the heat down and simmer 15 minutes. Add tofu, and cook another 5 minutes.
Top with sesame oil and green onions. Eat with steamed rice and additional banchan.
Korean Chicken Soup (Samgyetang)
It is a ginseng chicken soup that is usually consumed on hot summer days; it is believed to cool the body and has health advantages.
Ingredients:
- 1 whole young chicken
- 1/4 cup glutinous rice
- 4 cloves garlic
- 2 fresh ginseng roots (or dried)
- 4 jujube dates
- 2 green onions
- Salt and pepper to taste
Stuff the chicken cavity with rice, garlic, ginseng and dates. Use kitchen twine to tie the legs together to hold the stuffing in.
Place into a pot and cover with water. Bring to a boil and lower the heat and cook 1.5 hours or until the chicken is falling off the bone.
Season with salt and pepper, add green onions, and serve.
Korean Fried Delights That Reign on Social Media
Korean fried foods are internet sensations and their crunchy textures and intense flavors make them easy to share on social media.
Korean Fried Chicken (Dakgangjeong)
The difference between Korean fried chicken and all the other fried chicken is that it is twice fried to achieve the maximum crunchiness and that it is coated in a glossy sweet-spicy sauce.
Ingredients:
- 2 pounds chicken wings or drummettes
- 1 cup potato or cornstarch
- 1/2 cup all-purpose flour
- 1 cup cold water
- Oil for frying
For the sauce:
- 1/4 cup gochujang
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 inch ginger, grated
Combine batter ingredients until smooth. Coat chicken pieces and fry at 340°F for 10 minutes. Remove and drain, re-fry at 375°F for 5 minutes until golden and crispy.
Meanwhile bring sauce ingredients to a simmer until well combined. Toss the hot chicken from the second frying in the sauce.
Korean Style Korean Corn Dogs
These aren’t ordinary corn dogs. Korean corn dogs have different coatings such as potato cubes, ramen noodles, or rice puffs to give it a different texture and flavor.
Ingredients:
- 6 hot dogs or mozzarella sticks
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup milk
- 2 cups panko breadcrumbs
- Oil for frying
Prepare a batter using flour, cornstarch, sugar, salt and milk. Dip each hot dog into batter, and roll in panko breadcrumbs to add the additional crunch.
Fry at 350°F about 3-4 minutes until brown. Serve with different dips such as spicy mayo, cheese sauce or sweet chili sauce.
Sweet Endings: Korean Desserts
Korean desserts use traditional ingredients, such as red beans, rice flour, and honey. They are not overly sweet and they are unique.
Hotteok (Sweet Pancakes)
These stuffed pancakes are Korean street foods that are very common particularly in winter. They are crunchy on the outside and have a sweet sticky filling on the inside.
Ingredients:
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- Oil for cooking
For filling:
- 1/2 cup brown sugar
- 2 tablespoons chopped nuts
- 1 teaspoon cinnamon
Combine flour, yeast, sugar and salt. Add warm water and knead into a soft dough. Let rise for 1 hour.
Divide the dough into pieces and flatten each, add filling, and seal it. Cook in a pan with a light coating of oil, pressing down with a spatula, so as to flatten as it cooks.
Korean Shaved Ice (Bingsu)
This refreshing dessert is characterized by fluffy shaved ice along with a number of toppings such as sweetened red beans, fruit or ice cream.
Basic Red Bean Bingsu:
- 4 cups shaved ice
- 1/2 cup sweetened red bean paste
- 2 scoops vanilla ice cream
- 2 tablespoons condensed milk
- Fresh fruit for topping
Layer shaved ice with red bean paste and ice cream. Drizzle with condensed milk and top with fresh fruit.
Tips for Authentic Korean Cuisine
Equipment That Makes a Difference
The right rice cooker can make perfect rice every time. Korean dishes are always based on well-cooked, yet slightly sticky rice.
Stone bowls (dolsot) create the crispy rice crust that gives bibimbap its unique flavor. In the absence of stone bowls, a well-seasoned cast iron skillet can be used instead.
Sharp knives are essential for the thin slicing that Korean food requires particularly bulgogi and vegetable preparation.
Ingredient Substitutions That Actually Work
Where gochugaru is unavailable, combine paprika and cayenne pepper in the ratio of 3:1. It is not going to be exactly like that, but it offers similar color and heat.
To make gochujang alternatives, mix miso paste with sriracha and a bit of sugar. The fermented taste will not be exactly the same, but it works in most recipes.
Korean pears may be substituted with standard pears in marinades or even grated apple. The enzymes help tenderize meat and also give it a slight sweetness.
Storage and Meal Prep Strategies
The majority of Korean banchan (side dishes) can be stored in the fridge for up to a week. Prepare a few at the same time to have different meals during the week.
Marinades can be frozen with meat in freezer bags, where the marinade is ready beforehand. This actually helps the flavors to penetrate more and saves time on preparation.
Fermented foods like kimchi keep maturing in flavor. There is no need to be afraid of large batches because they will last several months in the fridge.
Building a Korean Pantry on a Budget
Essential Items, Where to Get Them, Money Saving Tips
- Gochujang – Asian markets, Amazon – Buy in bulk containers, lasts for months
- Sesame Oil – Most supermarkets – A little goes a long way, don’t purchase gigantic containers
- Soy Sauce – Everywhere – Generic brands work well in most recipes
- Rice Vinegar – Grocery stores – Purchase regular size, it stores well
- Gochugaru – Asian markets, Online – Buy in bulk with friends to share the cost
Common Pitfalls and How to Avoid Them
Forgetting to rinse the cabbage after salting will lead to over-salted kimchi. Always rinse three times and taste before proceeding.
Bland bulgogi normally comes about because the meat has not been marinated long enough or the meat has been sliced too thick. Success depends on patience in marinating and proper knife work.
Soggy Korean fried chicken happens when the oil temperature is not correct or when you skip the second frying. Use a thermometer and don’t rush the process.
Bitter kimchi jjigae occurs when you use too young kimchi. Well-fermented kimchi gives the best flavor to stews.
Frequently Asked Questions
What is homemade kimchi’s shelf life? Kimchi can last 3-6 months in refrigerator when stored properly. It slowly ferments, building up more complex flavors as it ages. The kimchi can be considered safe to consume provided that it doesn’t smell off or spoiled – it should smell sour and tangy instead.
Is it possible to prepare Korean food without using gochujang? Although gochujang is essential in giving the dish its traditional taste, as a replacement in most recipes, you can use a blend of miso paste, sriracha, and brown sugar. It will not be exactly the same taste, yet it will be delicious.
What is the difference between Korean and Chinese soy sauce? Korean soy sauce is usually less salty and it has a cleaner taste compared to the Chinese. Nevertheless, regular soy sauce is acceptable in Korean cuisine – just reduce the amount slightly.
Why is my bulgogi tough? Tough bulgogi is normally caused by cutting meat with the grain rather than against it or cutting too thick. Freeze meat for 30 minutes to make it easier to slice thinly.
How spicy is Korean food? The spiciness of Korean food is diverse. Many dishes are not spicy at all, while others are quite hot. Gochugaru and gochujang can always be adjusted to your tolerance.
Should I use special rice for Korean dishes? Korean meals are made with short or medium-grain rice since it is stickier compared to long-grain. Regular sushi rice works fine.
Can I freeze Korean dishes? Most Korean stews and soups can last up to 3 months when frozen. Kimchi is also freezable but will lose its crunch. Do not freeze dishes that contain tofu because the texture becomes spongy.
What banchan should I serve with Korean dishes? Korean meals traditionally include several banchan. Begin with kimchi, pickled radish and sautéed spinach. Add more variety as you get comfortable with Korean cooking.
It’s Your Time to Explore Korean Cooking
Korean food provides a culinary adventure for the home cook. These recipes are authentic but are not difficult for beginners to master. Begin with easier dishes such as bulgogi or kimchi jjigae, and move to the more complex dishes.
Keep in mind that Korean cuisine is all about balance – sweet and salty, spicy and mild, fermented and fresh. You should not be afraid to adjust seasonings to your taste. The finest Korean food is a meal that makes you and your family happy.
Above all, Korean food is meant to be shared. Friends and family can gather at the table, share different banchan and savor the communal experience that is so special in Korean dining culture. Your culinary adventures in Korean food will not only result in making delicious dishes, but also in creating beautiful memories around dinner tables.
The recipes listed in this guide are only the tip of the iceberg when it comes to what this brilliant cuisine has to offer. Master these basics and you will find endless possibilities for variation and creativity. Welcome to Korean cuisine – it’s a wonderful place for your taste buds to explore! For additional inspiration and authentic Korean cooking techniques, check out the comprehensive guides available at Maangchi, one of the most trusted sources for Korean recipes online.