Zucchini Pancakes (Hobak Buchim) Recipe
These Korean-style zucchini pancakes are thin, crisp at the edges, tender inside, and made for dipping into a simple soy-vinegar sauce.
What can I make with…
17 recipes using gochugaru
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Braised Tofu (Korean Dubu Jorim) Recipe
Golden tofu simmered in a savory, lightly spicy Korean soy glaze until the edges are crisp and the sauce clings to every bite.
Pickled Perilla Leaves (Kkaennip Jangajji) Recipe
Fragrant perilla leaves soak up a salty-sweet soy marinade with garlic, green chili, and gochugaru for an easy Korean banchan that's made for rice.
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.
Spicy Chicken Bulgogi Recipe
Juicy chicken thighs coated in a spicy gochujang marinade, then broiled until the edges turn glossy, caramelized, and lightly charred.
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.
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.
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.
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.
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.