33 Delicious Korean Recipes

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

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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: Teri Lyn Fisher

Photo By: Armendariz

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

Photo By: Matt Armendariz

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

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

Photo By: Matt Armendariz

Photo By: Matt Armendariz

Photo By: Matt Armendariz

Photo By: Matt Armendariz

Photo By: Teri Lyn Fisher

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: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Matt Armendariz

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

There are so many delicious regional dishes across Korea, each one a tribute to the bounty of the surrounding land and sea. From spicy noodles and rib-sticking stews to savory pork belly and plenty of banchan, you’ll find plates (and bowls) filled with rice, vegetables, seafood and all things fermented. If you’re new to Korean cooking and looking for a place to start, we recommend these recipes. Some are authentic 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.

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 (Ramyun and Tteokbokki)

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

Dweji Bulgogi

This is a spicy interpretation of the Korean classic, gochujang pork belly. This 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

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

Musaengchae

Growing up in a Korean household, it's common to see radish salad banchan at every dinner table. The small plates of this crispy, salty and sometimes spicy vegetable dish are amazing side dishes. For extra flavor, 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

Japchae

Japchae is a sweet and savory stir-fried noodle dish that you can make with as many or as few vegetables as you like. (The word “jap” in Korean means to gather and mix many ingredients; “chae” means vegetables.) Served at special occasions, such as weddings, birthdays and holidays, as well as for everyday meals, the dish is generally prepared in large quantities and is meant to be shared. This recipe takes no shortcuts and calls for each component to be cooked and seasoned individually so the flavors are cleaner and more distinct in the finished japchae. With a little bit of planning, though, most of the prep can be done a day ahead.

Get the Recipe: Japchae

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. This recipe is close to what is served 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

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: Oi Muchim

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

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

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. Galbi

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

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

Korean Fried Chicken

While the Internet is full of Korean fried chicken recipes that use a variety of techniques and ingredients, this recipe stays true to the technique of double-frying to produce the classic crunch. The wings are marinated for a short time in a not-so-typical mixture of soju, garlic and ginger — long enough to flavor the chicken but not long enough to affect the texture. As for the sauce, it is spicy, sticky, tangy and thick, meant to be brushed on the wings right before serving for optimal enjoyment.

Get the Recipe: Korean Fried Chicken

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

Instant Pot Galbijjim

Galbijjim (Korean Braised Short Ribs) is such a labor-intensive dish that it is often reserved for special occasions, such as birthdays, with the process stretching out over a couple of days. The first day generally involves soaking the short ribs in water; the second day involves parboiling the ribs over low heat and regularly ladling out any impurities. Using the Instant Pot®, we created a version of the dish that takes a fraction of the time and equipment, but doesn’t compromise on flavor. And for a touch of freshness, we add the vegetables at the end of the cooking process.

Get the Recipe: Instant Pot Galbijjim

Mul Naengmyeon

Mul naengmyeon is a cold noodle dish with an icy broth that varies from restaurant to restaurant. Although this dish is rarely made from scratch at home (as there are many options of refrigerated and frozen instant mul naengmyeon available at Korean grocery stores), we created a recipe with the quality of a restaurant version but using simpler steps and more accessible ingredients. With a little bit of planning and time, you can create a slightly tangy, sweet, savory dish to enjoy as a stand-alone meal or eat after Korean barbecue. We call for combining the beef broth with the liquid from store-bought dongchimi (radish water kimchi), but you can omit that if you prefer just the subtle beef broth flavor.

Get the Recipe: Mul Naengmyeon

Dalgona Candy

Dalgona candy, also known as ppopgi, is similar to honeycomb toffee candy and is just as fun to make, as the melted sugar foams up vigorously and turns light caramel just before you press it down. The recipe goes very quickly, so it’s important to have all your ingredients and equipment laid out in advance. If you have any leftover candy, break it up to serve in your favorite coffee drink, with a shot of hot espresso poured over top or sprinkled over ice cream.

Get the Recipe: Dalgona Candy

Bulgogi Jeongol

This Korean hot pot features a variety of ingredients simmered together, and this version stars the popular thin-sliced marinated beef known as bulgogi. Jeongol is typically cooked and served in a communal pot that sits in the center of the table on a portable stove. The bulgogi flavors the broth as it simmers, making it subtly sweet and savory. You can get creative with layering and arranging components in one by one if you’re having a dinner party, or just dump everything in together for a more casual dish. Either way you’ll have a warming, hearty meal.

Get the Recipe: Bulgogi Jeongol

Korean Cream Cheese Garlic Bread

The name of this bread, yook jjok maneul ppang, translates to six-sided garlic bread, and that's what you get — homemade bread sliced into 6 wedges, then filled with sweet cream cheese and dunked in a garlic butter custard. The unique combination of garlicky and sweet baked into fluffy loaves originated from a bakery in Gangneung, Korea and became famous after a video of the bread went viral. This recipe yields plenty of garlic butter custard in which to submerge each loaf for a satisfying, tasty experience at home.

Get the Recipe: Korean Cream Cheese Garlic Bread

Oi Sobagi

This spicy cucumber kimchi is a perfect summer side dish. (Oi means cucumber and sobagi indicates it’s been cut in a cross shape and stuffed with a seasoned mixture.) It is often made with Korean cucumbers, which have very thin skins and few seeds, but this recipe uses Kirby cucumbers. They are more accessible in the U.S. and hold up just as well during the fermentation process, staying firm and crisp. Unlike traditional kimchi made with cabage, cucumber kimchi shouldn’t be kept more than 7 days at most, and it is best eaten within 2 to 3 days.

Get the Recipe: Oi Sobagi

Kkaennip Kimchi

Kkaennip kimchi (perilla leaf kimchi) can typically be overly salty and saturated in sauce. This version is nothing like that! By incorporating a water-based sauce to lightly season and kimchi the leaves, it highlights the fresh and herbaceous minty notes of the perilla.

Get the Recipe: Kkaennip Kimchi

Songpyeon

Songpyeon is a rice cake traditionally eaten during Chuseok, the Korean Autumn festival. Song translates as pine tree (the cakes are traditionally steamed over pine leaves), and pyeon means a piece or rice cake. The cakes represent abundance and prosperity and are enjoyed by family and friends and offered to ancestors in gratitude for the bounty of the harvest.

Get the Recipe: Songpyeon

Wanjajeon

Jeon is a catch-all term for the popular pan-fried battered food in Korean cuisine, and wanjajeon – or egg-battered meatballs – are among the more popular types. (The dish also goes by dongeurangddeng.) The meatballs are best eaten hot and fresh but you can freeze them in resealable plastic bags, then thaw overnight in the refrigerator and pan-fry (or air fry!) again briefly before serving.

Get the Recipe: Wanjajeon

Saeng Sun Jeon (Fish Jeon)

Of the many types of jeon (or pan-fried battered food) in Korean cuisine, saeng sun jeon (fish jeon) is among the more popular, especially during the autumn festival Chuseok. Don't stop there: The crispy fish strips are simple enough to make anytime you want a tasty banchan or appetizer. This traditional recipe calls for cod fillet, but any other flaky white fish would work well too.

Get the Recipe: Saeng Sun Jeon (Fish Jeon)

Camping-Style Budae Jjigae

Budae jjigae, or army stew, is a quintessential camping food in Korea. The dish's varied ingredients can be held in coolers or at room temperature for extended periods of time, making them easy to bring along. This recipe skips the broth-making step but calls for assembling a budae jjigae sauce ahead of time, if desired. When ready to cook, all you need to do is layer the toppings (which can also be done ahead) with the sauce in the pot, pour water over the ingredients and cook over a fire. It's topped off with ramen and rice cakes at the end, for a hearty finish.

Get the Recipe: Camping-Style Budae Jjigae

Gamja Salad

This super simple recipe sticks to the standard ingredients of a Korean potato salad, but feel free to add canned corn, cubed ham, raisins, apple, cooked macaroni and more. Subtly sweet and tangy, it is perfect as a banchan for a Korean BBQ night, as a standalone banchan or as filling for a sandwich made with very soft milk bread slices.

Get the Recipe: Gamja Salad

Soy Sauce Ddukbokki

This soy sauce ddukbokki (also spelled tteokbokki) is inspired by gungjung ddukbokki, also known as royal court ddukbokki, which dates back to Korea’s Joseon dynasty. Chewy rice cakes are stir fried with beef and vegetables, becoming super savory, tender and full of flavor. It’s fantastic for a quick weeknight dinner, but I love it scaled up for a party with friends and family.

Get the Recipe: Soy Sauce Ddukbokki

Spicy Ddukbokki

Ddukbokki (also spelled tteokbokki) is the go-to street food in Korea, beloved by kids and adults alike. The perfect balance of heat and sweet, this rice cake dish can be amped up with a generous topping of cheese or a gooey soft-boiled egg. Once you taste it, you’ll be dreaming about these chewy, spicy logs day and night.

Get the Recipe: Spicy Ddukbokki

Gireum Tteokbokki

Gireum tteokbokki (or gireum ddukbokki) translates to “oil rice cakes” in Korean. Unlike the saucy tteokbokki simmered with gochujang, this version is a dry saute of rice cakes tossed in a soy sauce or spicier gochugaru marinade. The result is super chewy rice cakes that are crispy on the outside and richer in flavor. Among the many food stalls and shops in Tongin Traditional Market in Seoul, Korea, one particular vendor, Wonjo Halmeoni Tteokbokki ("Original Grandma's Tteokbokki"), makes spot-on, irresistible gireum tteokbokki. I created this recipe as an homage to their signature dish.

Get the Recipe: Gireum Tteokbokki

Tteok Kkochi

Tteok kkochi are Korean rice cake skewers coated with a sweet-spicy gochujang glaze. They are one of my favorite street foods to have as a snack or appetizer. Some vendors do a combination of franks and tteok on a skewer, called “so-tteok,” which is a portmanteau of “soseji” (the Korean word for sausage) and “tteok” for rice cakes. The key to making these cute skewers is using cocktail franks, which are the same shape and length as the cylindrical tteok. You can either grill or pan-fry the skewers. Here, I pan-fry them gently in a nonstick skillet until the sauce becomes sticky and glossy on the delightfully chewy rice cakes.

Get the Recipe: Tteok Kkochi

Kongguksu

These noodles in a chilled soy milk broth are one of the ultimate summer foods in Korea. The fresh soy milk has a nutty, slightly sweet, subtle flavor that pairs well with super ripe spicy kimchi. Restaurants that specialize in Korean chilled soy milk noodle soup always serve the broth unseasoned, setting out containers of salt at each table for diners to season to their preference. I call for measured amounts of salt and sugar for the broth, but you can adjust the seasoning to your liking. The recipe is simple but some care and planning ahead are required to ensure a creamy, milky broth.

Get the Recipe: Kongguksu