South Korea: Just the Recipes

 

South Korea: Rice and Rebellion


Bibimbap (Mixed Rice with Vegetables)



Serves: 4 Description: A classic Korean bowl with steamed rice, seasoned vegetables, marinated beef, and a fried egg, served with gochujang.

Ingredients

  • Rice:
    • 2 cups dried short-grain rice (makes about 5 cups cooked)
  • Vegetables:
    • 12 ounces mung bean sprouts, washed and drained
    • 8 ounces spinach, blanched and excess water squeezed out
    • ½ ounce dried fernbrake (gosari)
    • 4 ounces bellflower roots (doraji)
    • 1 small carrot, julienned
    • 1 small red bell pepper, thinly sliced
    • 1 small zucchini, julienned
    • 1 small cucumber, julienned
  • Protein:
    • 4 ounces beef (tenderloin or sirloin), thinly sliced
    • 4 raw egg yolks (or fried eggs sunny side up)
  • Seasonings and Sauces:
    • Gochujang (hot pepper paste), for serving
    • Toasted sesame oil, for drizzling
    • Cooking oil, for sautéing
  • For Fernbrake (Gosari):
    • 5-7 cups water (depending on method)
    • ½ teaspoon minced garlic
    • 2 teaspoons soy sauce
    • 2 teaspoons sugar
  • For Soybean Sprouts:
    • 4 cups water
    • 2-3 teaspoons salt
    • ½ teaspoon kosher salt
    • 1 teaspoon minced garlic
    • 2 teaspoons toasted sesame oil
  • For Spinach:
    • 1 teaspoon minced garlic
    • 1 teaspoon toasted sesame oil
    • ½ teaspoon kosher salt
    • 1 teaspoon sesame seeds
  • For Carrot:
    • Pinch of salt
  • For Red Bell Pepper:
    • Pinch of salt
  • For Zucchini:
    • ½ teaspoon kosher salt
    • 1 teaspoon minced garlic
    • 1 tablespoon chopped green onion
    • Drop of toasted sesame oil
  • For Cucumber:
    • ¼ teaspoon kosher salt
    • ½ teaspoon minced garlic
    • Drop of toasted sesame oil
  • For Beef:
    • 1 tablespoon minced garlic
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • 2 teaspoons toasted sesame oil
    • 1 teaspoon sesame seeds
  • For Bellflower Roots (Doraji):
    • 1-2 tablespoons salt
    • 1 teaspoon minced garlic
    • Drop of toasted sesame oil

Step-by-Step Instructions

  1. Prepare Fernbrake (Gosari): Soak and boil as per pressure cooker or pot method until soft. Sauté with ½ teaspoon minced garlic, 2 teaspoons soy sauce, 2 teaspoons sugar, and a drop of cooking oil.
  2. Cook Rice: Rinse 2 cups rice, soak in 2 cups water for 30 minutes, boil for 7-8 minutes, then simmer low for 10 minutes. Fluff and keep warm.
  3. Soybean Sprouts: Boil in 4 cups water with 2-3 teaspoons salt for 20 minutes. Drain, reserving ½ cup for soup. Season with ½ teaspoon salt, 1 teaspoon garlic, 2 teaspoons sesame oil.
  4. Spinach: Blanch spinach, squeeze water, season with 1 teaspoon garlic, 1 teaspoon sesame oil, ½ teaspoon salt, 1 teaspoon sesame seeds.
  5. Carrot: Sauté julienned carrot with cooking oil and pinch of salt until soft.
  6. Red Bell Pepper: Sauté sliced pepper with cooking oil and pinch of salt.
  7. Zucchini: Salt julienned zucchini for 10 minutes, squeeze, sauté with 1 teaspoon garlic, 1 tablespoon green onion, drop of sesame oil.
  8. Cucumber: Salt julienned cucumber for 10 minutes, squeeze, sauté with ½ teaspoon garlic, drop of sesame oil.
  9. Bellflower Roots (Doraji): Rub with salt, rinse, sauté with 1 teaspoon garlic, drop of sesame oil.
  10. Beef: Marinate with 1 tablespoon garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons sesame oil, 1 teaspoon sesame seeds. Sauté until cooked.
  11. Assembly: Place rice in bowls, arrange vegetables and beef on top in sections. Top with egg yolk or fried egg. Serve with gochujang, sesame oil, and optional soup from sprouts (garnish with chopped green onion).
  12. To Eat: Mix everything with gochujang and sesame oil to taste.

Notes

  • For dolsot-bibimbap (stone pot): Heat oiled pot, add rice, top with ingredients, heat until rice crisps.
  • Use fermented vegetables for best flavor.

Kimchi Jjigae (Kimchi Stew)



Serves: 2-4 Description: A hearty, spicy stew with pork and tofu, made with well-fermented kimchi.

Ingredients

  • 1 pound kimchi, cut into bite-size pieces
  • ¼ cup kimchi brine
  • ½ pound pork shoulder or belly
  • ½ package tofu (optional), sliced into ½-inch thick pieces
  • 3 green onions
  • 1 medium onion, sliced (1 cup)
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon gochujang (hot pepper paste)
  • 1 teaspoon toasted sesame oil
  • 2 cups anchovy stock (or chicken or beef broth)

Step-by-Step Instructions

  1. Make Anchovy Stock: Boil anchovies, daikon, green onion roots, dried kelp in water for 20 minutes, then low for 5 minutes. Strain.
  2. Make Stew: Place kimchi, brine, pork, onion in pot. Add sliced green onions (2).
  3. Add salt, sugar, gochugaru, gochujang, sesame oil, stock.
  4. Cover and cook 10 minutes over medium-high.
  5. Mix, add tofu on top, cook another 10-15 minutes.
  6. Garnish with chopped green onion. Serve with rice.

Notes

  • Use well-fermented kimchi for best taste.
  • Variations include beef or bone broth.

Simple Kimchi

Prep Time: 30-45 minutes Salting Time: 1-2 hours Total Time: About 2-3 hours Description: A quick and easy kimchi recipe with minimal fermentation time.

Ingredients

  • 1 medium head of napa cabbage (about 2-3 lbs / 1-1.5 kg)
  • ½ cup coarse sea salt or kosher salt
  • ¼ cup hot water
  • For the Kimchi Paste:
    • ½ cup gochugaru
    • ¼ cup fish sauce (or soy sauce for vegan)
    • 3-4 cloves garlic, minced
    • 1 teaspoon grated ginger
    • 2 tablespoons sugar or grated apple/pear
    • 3-4 scallions, chopped into 1-inch pieces
    • ½ cup daikon radish, julienned (optional)

Step-by-Step Instructions

  1. Prepare the Cabbage: Cut napa cabbage in half lengthwise, then into 1- to 2-inch chunks. Place in a large bowl.
  2. Salt the Cabbage: Sprinkle coarse salt over cabbage, massage into leaves, add hot water, and mix. Let sit for 1-2 hours until white parts bend without snapping.
  3. Rinse and Drain: Rinse cabbage thoroughly under cold water at least three times to remove excess salt. Squeeze to remove water.
  4. Make Kimchi Paste: Mix gochugaru, fish sauce, minced garlic, grated ginger, and sugar or grated fruit in a bowl.
  5. Combine and Mix: Add rinsed cabbage, scallions, and daikon (if using) to the paste. Wear gloves and mix thoroughly to coat cabbage.
  6. Pack and Ferment: Transfer to an airtight container or jar, press down to remove air pockets. For fresh kimchi, eat immediately. For fermented flavor, leave at room temperature for 1-2 days, then refrigerate.

Notes

  • Kimchi keeps for weeks to months in the refrigerator.

Tteokbokki (Hot and Spicy Rice Cakes)



Description: A popular Korean street food with chewy rice cakes in a spicy red sauce.

Ingredients

  • 4 cups water
  • 7 large dried anchovies (heads and guts removed)
  • 1 piece dried kelp
  • 1 pound cylinder-shaped rice cakes (tteok)
  • 3-4 tablespoons gochujang
  • 1-2 tablespoons gochugaru
  • 1 tablespoon sugar
  • 2 green onions, cut into 2-inch pieces
  • Optional: fish cakes, hard-boiled eggs

Step-by-Step Instructions

  1. Boil water, anchovies, kelp for 15 minutes over medium-high. Remove anchovies and kelp.
  2. Mix gochujang, gochugaru, sugar in a bowl.
  3. Add rice cakes, spicy mixture, green onions, optional fish cakes/eggs to pot (stock about 2½ cups).
  4. Boil, stir gently, simmer 10-15 minutes until rice cakes soften and sauce thickens.
  5. Serve hot.

Notes

  • Thaw and soak frozen rice cakes in cold water first.
  • Variations include cheese or ramen.

Haemul Pajeon (Seafood Green Onion Pancake)



Description: A crispy and savory pancake with seafood and green onions.

Ingredients

  • ½ cup all-purpose flour
  • 1 tablespoon potato starch
  • ½ teaspoon kosher salt + pinch
  • Pinch ground black pepper
  • ¾ cup stock (anchovy kelp, chicken, or vegetable) or water
  • 4 tablespoons vegetable oil
  • 12 green onions, trimmed to 8-9 inches
  • ½ cup seafood (shrimp, squid, clams), chopped
  • 1 large egg, beaten
  • 1 fresh red pepper, sliced
  • For Dipping Sauce: soy sauce, vinegar, gochugaru, green onion, sesame seeds

Step-by-Step Instructions

  1. Mix dipping sauce ingredients, set aside.
  2. Season chopped seafood with pinch salt and pepper.
  3. Mix flour, starch, ½ teaspoon salt, ¾ cup stock into batter.
  4. Heat 2 tablespoons oil in skillet.
  5. Coat green onions in batter, place side by side in skillet.
  6. Add battered seafood on top.
  7. Add red pepper, pour egg over.
  8. Cook 6 minutes until bottom browns.
  9. Flip, add remaining oil around edges, cook 3 minutes.
  10. Flip again, cook 1 minute for crunch.
  11. Serve with sauce.

Notes

  • Vegetarian: Skip seafood/egg, use vegetable stock.
  • Press pancake while cooking for evenness.

Bulgogi (Korean Beef BBQ)



Serves: 2-4 Description: Thinly sliced beef marinated and grilled, served with lettuce wraps and accompaniments.

Ingredients

  • For the Beef:
    • 1 pound beef tenderloin, top sirloin, or skirt steak, sliced ⅛-inch thick
    • 4 garlic cloves, minced
    • 2 green onions, chopped
    • ½ Asian pear or ¼ apple, grated or puréed
    • 2 tablespoons soy sauce
    • 2 tablespoons sugar
    • 3 tablespoons water
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon toasted sesame seeds, ground
    • ½ teaspoon ground black pepper
  • Lettuce Wraps & Accompaniments:
    • Fresh lettuce leaves (romaine, red leaf, or green leaf)
    • Cooked white rice
    • Ssamjang with gochujang
    • Thinly sliced raw garlic and green chiles (optional)
  • Spicy Pickled Cucumber (Oi Muchim):
    • 1-2 English or Korean cucumbers, sliced
    • 1 tsp salt
    • 2 tbsp gochugaru (Korean chili flakes)
    • 1 tbsp rice vinegar
    • 1 tsp sugar or honey
    • 1 clove garlic, minced
    • 1 tsp sesame oil
    • 1 tsp toasted sesame seeds
  • Pickled Daikon & Carrot Matchsticks (Mu-jangajji & Danggeun-jangajji):
    • 1 cup daikon radish, peeled and cut into matchsticks
    • 1 cup carrots, peeled and cut into matchsticks
    • 1 cup zucchini, peeled and cut into matchsticks
    • 1 cup sliced red pepper
    • Pickling Brine:
      • 1 cup water
      • 1 cup rice vinegar
      • ½ cup sugar
      • 1 tsp salt
  • Korean Seasoned Spinach (Sigeumchi Namul):
    • 1 bunch fresh spinach, washed
    • 1 clove garlic, minced
    • 1 tsp soy sauce
    • 1 tsp sesame oil
    • 1 tsp toasted sesame seeds
    • Pinch of salt

Step-by-Step Instructions

  1. Prepare Pickles: Combine water, rice vinegar, sugar, and salt for brine. Boil, stir until dissolved, cool. Pour over daikon and carrots in a jar, refrigerate for a few hours or overnight.
  2. Prepare Marinade: Mix grated pear/apple, garlic, green onions, soy sauce, sugar, water, sesame oil, sesame seeds, and black pepper in a bowl.
  3. Marinate Beef: Add beef to marinade, mix well, cover, and refrigerate for 30 minutes to 2-4 hours. (Freeze beef for 30 minutes for easier slicing.)
  4. Prepare Pickled Cucumbers: Salt cucumbers, let sit 15-20 minutes, squeeze out liquid, toss with gochugaru, rice vinegar, sugar, garlic, sesame oil, and sesame seeds.
  5. Prepare Seasoned Spinach: Blanch spinach for 30 seconds, rinse in cold water, squeeze dry, toss with garlic, soy sauce, sesame oil, sesame seeds, and salt.
  6. Cook Bulgogi: Heat pan or grill over medium-high, cook beef in a single layer, 1-2 minutes per side, in batches.
  7. Serve: Arrange bulgogi on a platter with rice, lettuce leaves, ssamjang, pickled cucumbers, pickled daikon/carrots, and seasoned spinach. Build wraps with beef, rice, ssamjang, and vegetables.

Notes

  • Pickled daikon/carrots can be made days ahead and keep for weeks.
  • Pickled cucumbers and spinach are best fresh.

Jjajangmyeon (Noodles in Black Bean Sauce)



Serves: 2-3 Description: Wheat noodles coated in a glossy black bean sauce with pork and vegetables.

Ingredients

  • Jjajangmyeon noodles
  • ½ pound pork belly, cubed (1½ cups)
  • 1 cup Korean radish (or daikon), cubed
  • 1 cup zucchini, cubed
  • 1 cup potato, peeled and cubed
  • 1½ cups onion chunks
  • 3 tablespoons vegetable oil
  • ¼ cup + 1 tablespoon chunjang (black bean paste)
  • 2 tablespoons potato starch + ¼ cup water + 1 teaspoon sugar (slurry)
  • 1 teaspoon toasted sesame oil
  • ½ cup cucumber matchsticks, for garnish
  • 2 cups water (for sauce)
  • Optional: kimchi or pickled radish

Step-by-Step Instructions

  1. Stir-fry pork in 1 tablespoon oil 4-5 minutes until crispy. Remove excess fat.
  2. Add radish, stir 1 minute.
  3. Add potato, onion, zucchini, stir 3 minutes.
  4. Push ingredients aside, add 2 tablespoons oil and chunjang, fry 1 minute, then mix all.
  5. Add 2 cups water, simmer covered 10 minutes.
  6. Stir in slurry until thick, add sesame oil, remove from heat.
  7. Boil noodles, rinse in cold water.
  8. Serve noodles with sauce, garnish with cucumber. Optional kimchi or pickled radish.

Notes

  • Adjust sweetness/salt with sugar or salt.
  • Variations include gochugaru for spice.

Yangnyeom Chicken (Korean Fried Chicken)



Description: Crispy chicken wings glazed in a sweet-spicy red sauce, with an optional soy garlic sauce.

Ingredients

  • For the Chicken:
    • 2 pounds chicken wings (about 16 drumettes and wingettes)
    • 1.5 teaspoons salt (use 1 tsp if using table salt)
    • Pinch black pepper
    • 1 teaspoon grated ginger
    • 4-5 cups oil for frying (about 2-inch deep)
  • For Wet Batter:
    • ½ cup frying mix (or all-purpose flour with ½ teaspoon baking powder, ¼ teaspoon salt, optional ½ teaspoon garlic/onion powder)
    • ¼ cup potato starch (or cornstarch)
    • ¾ cup water
  • For Red Spicy Sauce:
    • 1 tablespoon soy sauce
    • 2 tablespoons rice wine (or mirin)
    • 1-1.5 tablespoons gochujang
    • 1-2 tablespoons hot sauce (or 2 tablespoons ketchup + 1 teaspoon vinegar)
    • 2 tablespoons sugar
    • 2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)
    • 1 tablespoon minced garlic
    • ½ teaspoon honey dijon mustard (optional)
    • 4 tablespoons water
  • For Soy Garlic Sauce (Optional):
    • 2 tablespoons soy sauce
    • 2 tablespoons rice wine (or mirin)
    • 2 tablespoons sugar
    • 2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)
    • 1 tablespoon minced garlic
    • 1 teaspoon vinegar
    • 1-2 teaspoons oyster sauce (optional)
    • 4 tablespoons water
  • For Garnish:
    • ½ teaspoon sesame seeds
    • 1 tablespoon chopped scallions
  • Pickled Daikon Cubes (Chicken-mu):
    • 2 cups daikon or Korean radish, peeled and cut into ½-inch cubes
    • Pickling Brine:
      • 1 cup water
      • 1 cup rice vinegar
      • ½ cup sugar
      • 1 tsp salt

Step-by-Step Instructions

  1. Prepare Pickles: Boil water, rice vinegar, sugar, and salt for brine, stir until dissolved, cool. Pour over daikon cubes in a jar, refrigerate for at least a day.
  2. Prepare Chicken: Wash wings, drain, mix with salt, pepper, ginger. Refrigerate for 2-24 hours.
  3. Make Sauce: Combine sauce ingredients (spicy or soy garlic), boil over medium heat 4-5 minutes until slightly thickened. Remove from heat.
  4. Make Batter: Mix batter ingredients until smooth.
  5. Fry Chicken: Heat oil to 320°F-330°F. Dip wings in batter, fry in two batches for 6 minutes until lightly golden. Drain on a rack.
  6. Second Fry: Reheat oil to 350°F-360°F, fry all wings for 5 minutes until golden brown. Drain.
  7. Toss or brush wings with sauce, sprinkle with sesame seeds or scallions. Serve with pickled daikon.

Notes

  • Double frying ensures crispiness: first at lower temperature, second at higher.
  • Adjust gochujang and hot sauce for spice level.
  • Serve with beer for authenticity.

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