75 Delicious Korean Recipes for Every Occasion

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.

Bulgogi translates to any meat that is thinly sliced, marinated and cooked over fire (“bul” means “fire” and “gogi” means “meat”). Most beef bulgogi recipes call for Asian pear, which tenderizes the meat and yields a saucy bulgogi. Other recipes, such as this one, yield drier, more caramelized meat. This quick, no-fuss recipe uses mainly pantry ingredients and only takes 1 hour to marinate the thinly sliced rib-eye. If you are using a thicker cut of meat, have more time to marinate or just prefer a saucier result, feel free to add grated Asian pear and adjust the soy sauce and sugar to your liking.

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.

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.”

Sotbap is a traditional Korean dish of rice and flavorful toppings cooked slowly in a small individual pot, usually a stone or cast-iron one called a dolsot. The toppings, from vegetables to meat or seafood, gently infuse the rice as it cooks to create a comforting meal in a single pot. This version was inspired by dak-galbi, a Korean chicken dish laced with gochujang chile paste for a spicy, sweet and savory flavor profile. Rather than use traditional small pots, this recipe cooks everything in a Dutch oven to make a dish large enough to satisfy a group. Juicy chicken thighs coated in a spicy mixture give the dish irresistible flavor and aroma. The rice becomes tender and fluffy on top, while the bottom forms a crispy golden layer called nurungji (scorched rice) that adds nutty depth and satisfying crunch. Sotbap feels both nourishing and indulgent, perfectly capturing the soul of Korean home cooking.

Kimbap translates to “seaweed rice,” and as such, it is a roll of rice – with or without fillings – wrapped in seaweed. It is easy to pack and is considered fast food by many. Some restaurants in Korea are dedicated solely to making kimbap fresh and to order, offering a wide array of fillings at each rolling station.

Sundubu-jjigae (sometimes spelled soondubu) is a Korean stew made with soft tofu (soon tofu) and a base of kimchi, mushrooms or seafood. In this kimchi sundubu, kimchi and pork belly are sauteed with an aromatic paste of onion, garlic and gochugaru, then simmered in a rich, dark broth made with dasima (dried kelp) and dried anchovies. The delicate and creamy soft tofu is added at the end and heated until warmed through. A traditional ceramic or stoneware pot called a dolsot is often used to prepare the stew, but a large Dutch oven is convenient for large quantities as in this recipe. If you’d like, crack an egg in the middle of the finished stew as they do in some restaurants, and it will cook in the hot broth.

There are as many variations of Korean dumpling soup as there are variations of dumplings and broths — you can mix and match your favorites. Recipe developer Jackie Ji Yoon Park likes to make her broth as simple as possible. This one comes together in less than an hour without compromising on flavor. The meaty dumplings are subtly garlicky from the Korean chives and they pair nicely with the umami-packed dasima anchovy broth. This recipe yields a lot of dumplings and broth, but you can freeze half of each to enjoy the fruits of your labor a second time around.

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.”

These spicy cold noodles are the ultimate comfort food. It’s perfect for busy weeknights, especially since you can put it together quickly with pantry-ready items. The dish is meant to be sweet and spicy from the kimchi, gochugaru and sugar, but feel free to play around with the levels of seasoning.

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.

Silken tofu banchan is incredibly easy to make – it requires no cooking, and the tofu is served directly from the refrigerator. A salty, slightly spicy and garlicky soy sauce marinade is spooned over top, then chopped green herbs, scallions and crunchy sesame seeds finish the simple – yet visually stunning – dish.

This version of bulgogi is made with a no-fuss sweet and salty marinade and cooked to perfection in your air fryer, for an ideal weeknight meal. The recipe calls for zucchini but you can make it your own by using other vegetables — like mushrooms and onions — to switch it up.

Bibim naengmyeon is a dish of very spicy cold noodles best enjoyed on hot summer days but can be served year-round. The sauce in bibim naengmyeon is made primarily with gochujang (Korean red chile paste) and gochugaru (Korean red chile flakes), giving it a very spicy kick while the sugar and vinegar add a sweet tangy counterbalance. This recipe requires minimal equipment and preparation, and the sauce can be prepared and refrigerated two to three days in advance so the flavors meld together.

Kimchi jeon – a spicy, crispy savory pancake enjoyed as a snack, appetizer or side dish – is often made by adding chopped kimchi to store-bought Korean pancake mix (buchimgaru). This version calls for making your own batter mixture, resulting in a pancake that’s just as crisp on the outside, but softer and lighter overall. Since kimchi jeon is one of those dishes you can make ahead of time and crisp up in a pan right before serving, feel free to double the recipe and make a big batch (you can even freeze the pancakes and thaw them overnight). Use ripe or fermented kimchi if possible, to add layers of complexity to the batter.

Yaksik, also known as yakbap, is a subtly sweet, slightly salty Korean rice cake made with glutinous rice, honey and a variety of nuts and dried fruits. This recipe highlights the mix-ins most commonly found in traditional yaksik, but feel free to customize to your preference with your favorite dried fruits and nuts. Cooking the rice in an Instant Pot as opposed to steaming it on the stovetop cuts down the time dramatically — both in cooking and pre-soaking . Yaksik can be enjoyed in a variety of ways: Scoop it fresh from the pot and serve it right away; spoon it into muffin or cupcake pans for individual portions to eat later; or like this recipe, mold it into a baking dish, then cut it into bars to eat as a snack or dessert.

Mayak gyeran, translated to “drug eggs,” are Korean soy-marinated soft-boiled eggs. Why the name? Because they are addictive, delicious and crave-worthy. Serve them over a bowl of warm white rice with a drizzle of the marinade and rich toasted sesame oil (or top with a small bit of butter to make it super rich). Recipe developer Jackie Ji Yoon Park likes to serve mayak gyeran with a bit of toasted nori sheets for an even more wholesome meal. Keep the marinade for up to a week – refrigerated in an airtight container – and reuse it two or three times with fresh batches of soft-boiled eggs.

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.

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.

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.

While this Korean rice cake soup is popular comfort food year-round, it’s a must-have on Seollal, the Korean Lunar New Year. The rice cakes themselves encapsulate some of the holiday’s major themes: The hope for vitality, goodness and prosperity. The white color of the cakes signifies longevity and purity, and they are sliced into disc-like shapes that resemble Korea’s old coin currency, symbolizing wealth. The broth for tteokguk is typically beef-based, with some versions using marrow bones and some, like this recipe, using brisket. The dish is best served right away as the rice cakes can lose their chewy goodness (or even disintegrate) if left in the broth too long.

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.

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.

This vegetarian version of japchae, the beloved Korean sweet potato noodle dish, is sure to please both mushroom lovers and meat eaters alike. Soaking the noodles in hot water instead of tending to a boiling pot means you can focus on preparing the rest of the dish while the noodles become soft and pliable. Feel free to swap in other mushrooms if you prefer; just make sure to cut them to the same thickness to ensure even cooking.

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.

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.

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.

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.

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.

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.

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. This version gets nuttiness from sesame seeds and bright flavor and crunch from fresh chiles.

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.

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.

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.

The secret ingredient in this Korean scallion pancake recipe, handed down to Esther Choi from a special Korean grandmother, is the ground pork. You can’t see or taste it, but it adds moist, crispy texture. It’s impossible to have just one.

Another great use of kimchi is beloved Kimchi Jjigae (stew). Esther Choi’s modern twist on a traditional dish uses good-quality canned tuna in place of meat or fresh seafood and is ready in 30 minutes. It’s a great way to get traditional Korean flavor on the table fast.

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.

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.

This classic Korean stew is spicy, hearty, and full of oceanic flavor. Learn how to balance silky curds of soft tofu with fiery broth and earthy vegetables.

This is a gorgeous dinner party dish — colorful vegetables topped with fried eggs and gochujang sauce will impress any guest. Take care not to overcook the egg — you want it runny so that it coats the vegetables and crunchy rice with every bite.

In Korea there are many versions of tong sam gyup goo yi (literally “whole pork belly”), a favorite ingredient that is often grilled, roasted in the oven or fried on the stovetop. Here it is cooked in an air fryer, for an easier, splatter-free alternative to traditional versions; it also makes clean-up a breeze. The pork belly is just as browned and crispy on the outside while the interior stays tender and juicy. This update also gets a spicy kick from a streamlined gochujang sauce made with pantry staples. Brush it on in the last few minutes of cooking to create a gorgeous, caramelized coating. Kabocha squash, air fried with the pork belly, rounds out the meal.

In this easy side dish of stir-fried fish cakes and vegetables, fish cake sheets (odeng or eomuk) are cut into rectangular strips and sauteed with sliced vegetables, soy sauce and Korean cooking syrup, balancing the salty with an edge of sweetness. The simple set of ingredients (including the frozen fish cakes that thaw in under a minute) make it easy to throw together without advance preparation, which means the comfort of Korean banchan is always within arm’s reach.

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.

This deep-fried cookie, soaked in a mixture of jochung (Korean rice syrup) and honey, comes in many shapes, textures and sizes. The most common varieties are pressed in a yakgwa press or mold. Since the specialty press may be hard to find in the U.S., our version calls for cutting the laminated dough into bite-size squares. Enjoy these crumbly, pie-like cookies with a side of sikhae, Korean sweet rice punch or herbal tea.

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 recipe developer Irene Yoo loves it scaled up for a party with friends and family.

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.

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 six 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.

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 seven days at most, and it is best eaten within two to three days.

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.

Songpyeon is a rice cake traditionally eaten during Chuseok, the Korean Autumn festival. Song translates to pine tree (the cakes are traditionally steamed over pine leaves), and pyeon means a piece of 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.

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.

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. But 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 will work well.

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.

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.

Chef Hooni Kim’s kimchi fried rice is spicy, delicious comfort food made right. Learn the right ingredients, ratios and techniques to use for some of the best fried rice you’ve ever had.

Delicious Korean BBQ doesn’t require a grill or fuss. Hooni Kim shares the right mix of spicy and sweet for this pork stir-fry before caramelizing the meat to perfection, right on the stovetop.

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.

Kimchi jeon, a savory, flavor-packed Korean pancake, is a quick and easy dish usually enjoyed as a snack or appetizer. Jackie Ji Yoon Park’s spin includes an entire can of corn plus shredded mozzarella in the batter — for a cheesy, subtly sweet twist on the original. A drizzle of Japanese-style mayo and a sprinkle of furikake before serving take the place of the usual soy sauce-based dipping sauce, adding a bit of richness, umami and texture. Make sure to use ice-cold water for the batter and don’t skimp on oil when cooking the pancakes.

Hooni Kim’s version of this popular appetizer is full of greens held together by a crisp matrix of batter. The secrets to making a light, airy pancake? Ice cold club soda and good technique.

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. Jackie Ji Yoon Park created this recipe as an homage to their signature dish.

Tteok kkochi are Korean rice cake skewers coated with a sweet-spicy gochujang glaze. They are a favorite street food, and 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. This recipe calls for pan-frying them gently in a nonstick skillet until the sauce becomes sticky and glossy on the delightfully chewy rice cakes.

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.

This delicious vegan recipe combines the flavors of bulgogi with pan-seared eggplant – but instead of marinating the vegetable in the gochugaru and soy mixture as you do with beef, we use it as a pan sauce. The eggplant is excellent served with rice, kimchi, lettuce greens and your favorite banchan for a meatless Korean barbecue rice bowl.

Rice is a necessity for almost every Korean meal: it balances the intense, assertive flavors of the main dishes and banchan. Chef Hooni Kim shares how to rinse, soak and cook rice to get the best possible texture — sticky yet fluffy — every time.

Ohsek kkochi jeon (roughly translated to five-color pan-fried skewers) — is one of many Korean pan-fried skewers or sanjeok comprised of vegetables, meat or a combination. The array of ingredients provide not only the five-color contrast, but also a variety of textures and flavors. Feel free to improvise by layering the ingredients differently or subbing in alternative ingredients. Serve them still on the skewers (with a warning to your guests to be careful) — or slide off the ingredients right before serving. The dipping sauce adds a nice counterpoint, but the skewers are also great on their own.

This sliced omelet goes beyond breakfast — it’s a classic banchan (Korean side dish) at Korean barbecue restaurants and home dinner tables alike. You can make this recipe in a standard nonstick skillet, but if you’re a fan of the dish consider springing for the gyeran mari pan that’s classic for making it. These rectangular nonstick pans are inexpensive and can be used to make Japan’s similar egg dish tamago, or for griddled sandwiches or French toast as well.

The expressway rest stops in South Korea are famous for food that goes beyond standard gas-station fare, often highlighting regional specialities. One of Irene Yoo’s longtime favorites are these deceptively simple buttered potatoes, a dish so popular that Koreans know it as hyugyeso gamja (rest stop potatoes). What makes them so special? The bite-size potatoes are double-cooked: first boiled and then sautéed in butter, so they stay fluffy and tender on the inside while the outsides are crisp and crinkled with a salty-sweet flavor.

This spicy braised chicken will taste even better the next day (if you’re lucky enough to have any left over). We love being able to marinate and then cook in the same pot.

With leftover rice paper, you can make tteokbokki at home. Instead of using tteok, this recipe uses hydrated, pliable rice paper wrappers that are rolled into tight logs to mimic the chewy rice cakes. Some of the rice paper tteok are left plain, while others are filled with cheese. Give this dish a try for a super chewy and spicy experience. And keep in mind that the sauce in this recipe does not get as thick as the one for original tteokbokki. Real tteok releases starch into the broth to result in a thicker sauce.

Korean tacos were first popularized by chef Roy Choi’s Korean Mexican food truck, Kogi. It’s since become a fusion dish in its own right, combining Korean-style marinated meat with the vessel of a taco. Jet Tila’s take on the dish includes tender braised short rib, and a Korean Taco Sauce that features gochujang.

Refreshing and lightly spicy, this soybean salad is dressed with sesame oil, fish sauce, gochugaru and mirin. Serve it as part of a larger spread of banchan or as an accompaniment to meat or fish.

Galbi, a popular Korean BBQ dish, has a savory-sweet marinade that caramelizes in a hot skillet or on the grill. Chef Hooni Kim uses garlic, ginger, soy sauce and Asian pear for a traditional rendition of a Korean classic.

These spicy, refreshing cucumbers are a traditional banchan. Chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar and rice vinegar. Be sure to plan ahead for a day of marination.

Lotus root braised in a sweet and savory soy-based sauce known as yeongeun jorim (연근조림) is a popular Korean banchan (side dish). It's famous for its unique texture and pleasant earthy flavor as much as for the lacy, flower-like appearance of the thinly sliced lotus root. The root is first blanched to remove bitterness, then simmered until pleasantly crisp-tender. A glaze of soy sauce, rice syrup and mirin and a sprinkle of sesame seeds give it its classic flavor. It pairs well with rice and other banchan in many Korean meals.

Kongnamul muchim (콩나물 무침) is a classic Korean banchan (side dish) of seasoned soybean sprouts. Served cold or at room temperature, it’s a simple staple that accompanies almost every meal in Korean homes and restaurants. While there are many ways to tailor the dish and make it more complex by adding other vegetables and seasonings, this version is simple and straightforward and sticks to the basics. Adding the optional gochugaru will give you a red, slightly spicy version. You can eat the sprouts immediately after mixing them but refrigerating them for at least an hour will allow the flavor to fully develop.