Myeolchi Bokkeum (Stir-Fried Anchovies) Recipe
Small dried anchovies are toasted until crisp, then coated in a glossy sweet-savory glaze for one of Korea’s most classic everyday banchan.
32 recipes
Small dried anchovies are toasted until crisp, then coated in a glossy sweet-savory glaze for one of Korea’s most classic everyday banchan.
Tender-chewy lotus root simmered in a glossy sweet-savory soy glaze makes an easy Korean banchan that’s especially good with a bowl of hot rice.
Juicy shrimp, crisp-tender vegetables, and a glossy soy-lime sauce come together in one hot pan for an easy weeknight dinner.
Crispy pork belly meets tangy fermented kimchi in this spicy, savory Korean stir-fry that comes together quickly in one pan.
Juicy Korean beef skewers marinated in soy, sesame, pear, garlic, and ginger, then grilled until beautifully charred around the edges.
Thin, juicy beef short ribs soak up a sweet-savory pear marinade before hitting high heat for those smoky, caramelized edges LA galbi is known for.
Juicy chicken thighs coated in a spicy gochujang marinade, then broiled until the edges turn glossy, caramelized, and lightly charred.
Tender chicken gets a golden sear before being coated in a glossy, sweet-spicy gochujang sauce that’s made for rice bowls and easy weeknight dinners.
Crispy golden chicken thighs tossed in a glossy honey butter garlic glaze that’s sweet, savory, tangy, and ready for dinner in about 30 minutes.
A clear, savory Korean fish cake soup with anchovy broth, sweet radish, tender eomuk, and a clean finish that tastes like a warm street-food stop in Korea.
A comforting bowl of dakgomtang with tender chicken, clean savory broth, rice, and Korean-style sauces for seasoning it just the way you like.
A light, garlicky Korean soup with tender-crisp soybean sprouts and a clean, savory broth that comes together in about 10 minutes.
A soft, moist sweet potato loaf with cinnamon, nutmeg, and pecans, made for slow mornings, afternoon tea, or whenever you have a leftover sweet potato.
A clean, briny beef and seaweed soup that Korean families eat on birthdays, and honestly, any day they want something this comforting.
Chilled, chewy noodles tossed in a spicy-sweet kimchi sauce, the fastest way to cool down on a hot day.
Thick, chewy udon noodles tossed with crispy bacon and sizzling kimchi in a sweet-spicy sauce, ready in 20 minutes flat.
Cold, nutty soy milk broth poured over noodles — no spice, no stove once the broth is chilled. A 200-year-old Korean summer classic.
Chewy noodles tossed by hand with fermented kimchi, gochujang, and sesame oil, served ice-cold with cucumber and a half-boiled egg.
Seasoned rice, crunchy cucumber, and a creamy tuna-mayo filling, rolled up in seaweed. No cooking required — ready in 20 minutes.
Gochu chamchi samgak gimbap — spicy tuna mayo with fresh perilla leaves, pressed into a triangle and wrapped in crisp seaweed.
Warm rice, sesame oil, and seaweed, pressed by hand into a portable, no-fuss meal — the classic version to start from before customizing.
A fried egg over hot rice, finished with soy sauce, sesame oil, and seaweed — the Korean pantry meal that's ready in about 10 minutes.
Buchu-kimchi: garlic chives tossed in a gochugaru and rice-flour paste. Eat it fresh the same day, or let it ferment a few days for a deeper flavor.
Chamchi mayo deopbap: canned tuna and mayo over warm rice with scrambled egg and a sweet-savory onion relish. Ready in 20 minutes.
Kkaennip-kimchi: perilla leaves marinated in a soy-gochugaru sauce sweetened with maple syrup. Herbaceous, sweet, and salty — no layering, just mix and chill.
Nabak-kimchi: radish, napa cabbage, and fruit fermented in a rose-colored brine. Savory, tangy, and cold — sip the broth as much as you eat the vegetables.
Baek-kimchi: napa cabbage kimchi made without gochugaru, stuffed with chestnuts, jujubes, and pine nuts. Mild, fizzy, sweet-sour once fermented.
Mustard greens kimchi made the Dolsan Island way: crisp mustard leaves in a sweet-and-sour gochugaru paste, no napa cabbage required.
Whole young radishes, salted and coated in a spicy paste — crunchy from root to greens. Also called ponytail radish kimchi.
Also called pa kimchi: whole green onions coated in a spicy gochugaru paste, simpler and quicker than napa cabbage kimchi.
The classic whole-leaf method, tongbaechu-kimchi: salted, seasoned by hand, and left to ferment the traditional way.
Crunchy, tangy bok choy kimchi that comes together faster than a full napa cabbage batch — a good starting point if you're new to making kimchi.