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68 Delicious Korean Recipes

Updated on May 10, 2024

From rice cakes and noodle bowls to savory seafood pancakes, these dishes celebrate some of the very best of Korean cuisine.

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Photo: Renee Comet ©

Korean Dish Ideas for Your Table

There are so many delicious and varying dishes across Korea, especially between regions. Each one a tribute to the bounty of the surrounding land and sea. From spicy-sweet noodles and soul-comforting stews to savory pork belly and plenty of banchan, you’ll find plates and bowls filled with rice, vegetables, seafood and all things fermented. Some of these recipes are more traditional and others are inspired but they all share one thing in common: the widely held Korean belief that when you eat well, you are well.

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Photo: Matt Armendariz

Kimchi Mandu

Start with Kimchi Mandu, which features kimchi, the backbone of Korean home cooking. If you’re newer to the cuisine, you may want to opt for a good jar of the store-bought stuff, though most cooks will tell you it’s well worth making it from scratch at home.

Along with kimchi, these dumplings are filled with ground pork and tofu – a perfect combination. Kimchi mandu taste best when made with super-ripe, over-fermented kimchi that is pungent and sour. This recipe makes a lot, but you can freeze the dumplings, then boil, steam or pan-fry a batch whenever you want a snack.

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Photo: LUCY SCHAEFFER PHOTOGRAPHY / FOOD STYLING: JACKIE JI YOON PARK

Baechu Kimchi

Recipe developer Jackie Ji Yoon Park says, “Napa cabbage kimchi is truly an iconic Korean food, yet there are so many different recipe variations. Almost every Korean will profess that their mother or grandmother’s version is the best and I am no different. This recipe is my attempt to emulate my grandmother’s perfect kimchi, since she has kept the recipe a secret from me so far. It uses humble ingredients and a low-tech method, as kimchi was once buried in the ground to ferment before refrigeration. It is not quick and easy – but my grandmother has said many times that kimchi is a labor of love and there should be no shortcuts. With a bit of planning and preparation, you can salt the cabbage and make the dasima anchovy broth and glue a day before, then leave the rest of the preparation for the next day. Either way, you will achieve a pungent, effervescent, spicy, sour kimchi that you are sure to agree is, well, the best.”

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Photo: Teri Lyn Fisher

Kimchi

There are a zillion ways to make kimchi, and here’s another. Chef Esther Choi says, “If you are serious about Korean cooking, you’ll definitely want to make your own kimchi. This spicy medley of pickled vegetables is used as an ingredient and garnish for many Korean recipes. You can determine the ‘bite’ of homemade kimchi by using more or less gochugaru (red chile pepper flakes) and by fermenting it longer – up to a full week if you can stand the heat.”

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