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.
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Braised Lotus Root (Yeongeun Jorim) Recipe
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.
Shrimp Stir Fry
Juicy shrimp, crisp-tender vegetables, and a glossy soy-lime sauce come together in one hot pan for an easy weeknight dinner.
Pork Kimchi Stir Fry Recipe
Crispy pork belly meets tangy fermented kimchi in this spicy, savory Korean stir-fry that comes together quickly in one pan.
Korean Beef Skewers (Beef Bulgogi) Recipe
Juicy Korean beef skewers marinated in soy, sesame, pear, garlic, and ginger, then grilled until beautifully charred around the edges.
LA Galbi Recipe (Korean BBQ Short Ribs) Recipe
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.
Spicy Chicken Bulgogi Recipe
Juicy chicken thighs coated in a spicy gochujang marinade, then broiled until the edges turn glossy, caramelized, and lightly charred.
Gochujang Chicken Recipe
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.
Honey Butter Chicken Recipe
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.
Korean Fish Cake Soup (Eomuk Guk) Recipe
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.
Dakgomtang (Korean Chicken Soup) Recipe
A comforting bowl of dakgomtang with tender chicken, clean savory broth, rice, and Korean-style sauces for seasoning it just the way you like.
Korean Bean Sprout Soup (Kongnamul Guk) Recipe
A light, garlicky Korean soup with tender-crisp soybean sprouts and a clean, savory broth that comes together in about 10 minutes.
Sweet Potato Bread Recipe
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.
Miyeokguk Soup Recipe (Korean Seaweed Soup)
A clean, briny beef and seaweed soup that Korean families eat on birthdays, and honestly, any day they want something this comforting.
Spicy Cold Kimchi Noodles (Kimchi Bibim Guksu)
Chilled, chewy noodles tossed in a spicy-sweet kimchi sauce, the fastest way to cool down on a hot day.
Spicy Kimchi Udon Stir Fry Recipe
Thick, chewy udon noodles tossed with crispy bacon and sizzling kimchi in a sweet-spicy sauce, ready in 20 minutes flat.
Kongguksu (Korean Cold Soy Milk Noodle Soup) Recipe
Cold, nutty soy milk broth poured over noodles — no spice, no stove once the broth is chilled. A 200-year-old Korean summer classic.
Bibim Guksu (Korean Spicy Cold Noodles) Recipe
Chewy noodles tossed by hand with fermented kimchi, gochujang, and sesame oil, served ice-cold with cucumber and a half-boiled egg.
Tuna Kimbap (Chamchi Kimbap) Recipe
Seasoned rice, crunchy cucumber, and a creamy tuna-mayo filling, rolled up in seaweed. No cooking required — ready in 20 minutes.
Korean Triangle Kimbap (Samgak Kimbap) Recipe
Gochu chamchi samgak gimbap — spicy tuna mayo with fresh perilla leaves, pressed into a triangle and wrapped in crisp seaweed.
Korean Rice Balls (Jumeokbap) Recipe
Warm rice, sesame oil, and seaweed, pressed by hand into a portable, no-fuss meal — the classic version to start from before customizing.
Korean Egg Rice (Gyeran Bap) Recipe
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.
Chive Kimchi Recipe (Buchu Kimchi) - Korean Garlic Chive
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.
Tuna Mayo Rice Bowl Recipe (Korean-Style, Easy)
Chamchi mayo deopbap: canned tuna and mayo over warm rice with scrambled egg and a sweet-savory onion relish. Ready in 20 minutes.
Perilla Leaf Kimchi Recipe (Kkaennip Kimchi)
Kkaennip-kimchi: perilla leaves marinated in a soy-gochugaru sauce sweetened with maple syrup. Herbaceous, sweet, and salty — no layering, just mix and chill.
Water Kimchi (Nabak Kimchi) Recipe
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.
White Kimchi (Baek Kimchi) Recipe – No Red Chili, So Easy
Baek-kimchi: napa cabbage kimchi made without gochugaru, stuffed with chestnuts, jujubes, and pine nuts. Mild, fizzy, sweet-sour once fermented.
Gat Kimchi Recipe (Mustard Greens Kimchi)
Mustard greens kimchi made the Dolsan Island way: crisp mustard leaves in a sweet-and-sour gochugaru paste, no napa cabbage required.
Chonggak Kimchi Recipe (Ponytail Radish Kimchi)
Whole young radishes, salted and coated in a spicy paste — crunchy from root to greens. Also called ponytail radish kimchi.
Green Onion Kimchi Recipe (Pa Kimchi)
Also called pa kimchi: whole green onions coated in a spicy gochugaru paste, simpler and quicker than napa cabbage kimchi.
Napa Cabbage Kimchi Recipe (Traditional Method)
The classic whole-leaf method, tongbaechu-kimchi: salted, seasoned by hand, and left to ferment the traditional way.
Bok Choy Kimchi Recipe
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.