Korean Comfort Foods

Add Army Stew, Spicy Ramen and Korean-Style Pork Belly to your go-to comfort food repertoire.

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Photo By: Renee Comet ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©© 2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Matt Armendariz

Photo By: Matt Armendariz

Photo By: Armendariz

Photo By: Matt Armendariz

Photo By: Matt Armendariz

Photo By: Matt Armendariz

Classic Comforting Dishes

When a day calls for cozying up with a warm meal, look to these authentic Korean dishes to spice things up. With options including a crisp-tender seafood pancake, spicy noodles and rib-sticking stew, there is sure to be something for every palate.

Budae Jjigae (Korean Army Stew)

This spicy stew includes random ingredients such as Spam, sausage, kimchi and cheese (and sometimes macaroni!). The dish was invented when American soldiers based in Korea brought over all these Western ingredients. It is now a typical meal in Korea.

Get the Recipe: Budae Jjigae (Korean Army Stew)

Haemul Kalguksu (Seafood Knife Noodles)

Kalguksu is a comforting noodle dish made from fresh hand-cut noodles and served in a broth. The name "knife noodles" comes from fact that the noodles are cut using a sharp knife. This version includes a mixture of shellfish and shrimp.

Get the Recipe: Haemul Kalguksu (Seafood Knife Noodles)

Bossam (Korean-Style Boiled Pork Belly)

Bossam is a classic dish that has traditionally accompanied kimjang -- the kimchi-making season when people come together to make kimchi to last a year. It is said that pork belly and fresh kimchi go very well together; so when fresh kimchi is being made, there is pork belly.

Get the Recipe: Bossam (Korean-Style Boiled Pork Belly)

Rabokki/Tteokbokki (Spicy Ramen and Rice Cake)

Tteokbokki is a spicy rice cake dish found all over the streets of Korea. We've added 'rabokki', which are ramen noodles. This is an evolved version of the classic Korean snack or street food, making it more of a hearty sharable meal.

Get the Recipe: Rabokki/Tteokbokki (Spicy Ramen and Rice Cake)

Haemul Pajeon (Korean Seafood Pancake)

This crispy-yet-tender classic Korean seafood pancake is beloved by many. It's a great treat on a rainy day with a glass of rice wine.

Get the Recipe: Haemul Pajeon (Korean Seafood Pancake)

Korean-Inspired Pickled Cucumbers

These spicy pickled cucumbers are inspired by oi muchim, a Korean side dish of sliced cucumbers mixed with seasonings--specifically gochugaru, or Korean-style red pepper powder. You can enjoy these cucumbers on their own as a crunchy snack or work them into sandwiches, noodle dishes and more.

Get the Recipe: Korean-Inspired Pickled Cucumbers

Gyeran Jjim

You can create this Korean fluffy egg banchan for a Korean barbecue meal at home or for the centerpiece of a breakfast or lunch. Traditionally, there are fewer eggs and more liquid to give the dish more of a silken, soft tofu-like texture. We adjusted the ratio so that you get the drama of a rising souffleed top as it cooks.

Get the Recipe: Gyeran Jjim

Gamja Hot Dog

Corn dogs are loved by so many in Korea because they are easy to eat and carry as you walk around the busy streets of Myeong-dong, Gangnam or Dongdaemun in Seoul. They hold a great place in my heart because they remind me of times with my mom. Exhausted from hours of shopping, we would drop by a small blue pick-up truck that sold a variety of corn dogs and fried them on the spot. This recipe is close to what I eat in Korea, with a soft bread-like coating encasing the hot dog, and delicious crunchy bits of French fries on the exterior.

Get the Recipe: Gamja Hot Dog

Ssamjang

At every Korean barbecue table there is always ssamjang: a salty, thick, savory paste that can be a dip for fresh chiles, carrots or cucumbers or spooned on top of barbecued meats wrapped in lettuce. At its simplest, ssamjang can be just a combination of fermented soy bean paste and gochujang or gochugaru. My version gets nuttiness from sesame seeds and bright flavor and crunch from fresh chiles.

Get the Recipe: Ssamjang

L.A. Kalbi

This short rib dish is thought to have originated in Los Angeles, home to a large Korean American population, hence the name L.A. Most versions involve charring and blackening the ribs on a grill, but this recipe yields more of a juicy, tender and saucy short rib. Searing the ribs in a cast-iron pan and incorporating the right amount of corn syrup to balance the sugar helps produce a gentle Maillard reaction (similar to caramelization) rather than a harsh charring. The fantastic flavor comes from simple ingredients that marry well, and the addition of Korean pear to the marinade helps tenderize the meat.

Get the Recipe: L.A. Kalbi

Dweji Bulgogi

This is my spicy interpretation of the Korean classic, gochujang pork belly. My version is streamlined, making it easy to reproduce for a Korean barbecue night at home. You get great heat and flavor with a minimal number of ingredients and a marinating time of just 30 minutes.

Get the Recipe: Dweji Bulgogi

Musaengchae

Growing up in a Korean household, I saw radish salad banchan at every dinner table. The small plates of this crispy, salty and sometimes spicy vegetable dish are one of my favorite sides to this day. I usually serve a spicy version of musaengchae made with gochugaru alongside a sweet and sour variety. Neither require cooking -- only thinly slicing the radishes and salting them ahead of time.

Get the Recipe: Musaengchae

Corn Cheese

This creamy, sweet, cheesy Korean snack or side dish is traditionally brought to the table bubbling away in a sizzling-hot dish, or it's made in an insert around the grill right at the table when dining at a Korean barbecue. It often relies on canned corn, but this version uses fresh sweet corn -- almost as quick as using canned and definitely delicious.

Get the Recipe: Corn Cheese

Pamuchim

This scallion salad is a popular dish to serve alongside Korean barbecue meats. The recipe involves soaking the scallions in an ice bath, which helps curl them as well as remove any bitterness. This is a quick, fresh, spicy side dish that can be added to lettuce wraps or eaten as is.

Get the Recipe: Pamuchim

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