Korean cuisine is known for its bold flavors, vibrant colors, and spicy kick. With a rich history of cultural exchange and geographical isolation, Korea has developed a unique culinary identity that sets it apart from other Asian cuisines. From the savory and sweet to the spicy and sour, Korean recipes offer endless possibilities for exploration and experimentation. In this article, we’ll dive into 20 authentic Korean recipes that showcase the country’s culinary prowess, with a focus on spicy dishes that will set your taste buds ablaze.
Kimchi Fried Rice
A spicy twist on a classic fried rice dish, this Kimchi Fried Rice combines the bold flavors of Korean chili flakes and fermented kimchi with the comfort of a warm, savory bowl.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced kimchi
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 teaspoon soy sauce
– 1/4 teaspoon Korean chili flakes (gochugaru)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Push onion mixture aside, crack egg into the pan, and scramble until cooked through.
4. Mix cooked rice into the pan, breaking up any clumps with a spatula.
5. Stir in kimchi, soy sauce, and chili flakes.
6. Cook for 2-3 minutes or until everything is well combined and heated through.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Bibimbap with Gochujang Sauce
This Korean-inspired dish is a flavorful and nutritious meal perfect for any occasion. Bibimbap, which means “mixed rice,” typically consists of a bowl of warm white rice topped with an assortment of vegetables, meat (usually beef), and a fried egg.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup mixed vegetables (bean sprouts, shredded carrots, diced zucchini)
– 1/4 cup diced beef (or substitute with tofu or chicken)
– 1 tablespoon Gochujang sauce (Korean chili paste)
– 1 egg, beaten
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. Heat a small non-stick pan with a little oil over medium heat. Add the diced beef and cook until browned, about 3-4 minutes. Set aside.
3. In a separate pan, add the mixed vegetables and cook until tender, about 5 minutes.
4. In a third pan, scramble the egg and set aside.
5. To assemble the Bibimbap, place the cooked rice in a bowl, followed by the beef mixture, vegetables, and fried egg.
6. Drizzle the Gochujang sauce over the top and sprinkle with sesame seeds and chopped green onions (if using).
Cooking Time: 15-20 minutes
Spicy Korean Pork Belly (Dwaeji Bulgogi)
This bold and aromatic dish is a staple of Korean cuisine, where pork belly is braised in a sweet and spicy sauce, resulting in tender, fall-apart meat. Perfect for special occasions or cozy nights in.
Ingredients:
– 2 lbs pork belly, sliced into 1-inch thick pieces
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons sesame oil
– 1 onion, thinly sliced
– 2 green onions, thinly sliced
– Salt and black pepper to taste
Instructions:
1. In a large pot or Dutch oven, combine pork belly, Gochujang, soy sauce, brown sugar, garlic, ginger, chili flakes, and sesame oil.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 2 hours, or until the meat is tender.
3. Add sliced onion and green onions during the last 30 minutes of cooking.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with additional green onions if desired.
Cooking Time: 2 hours
Korean Army Stew (Budae Jjigae)
This hearty, comforting stew is a staple of Korean cuisine, made with a variety of ingredients including vegetables, meat or seafood, and gochujang, a spicy chili paste. Perfect for a cold winter’s day or as a satisfying meal any time.
Ingredients:
– 1 lb beef (or pork, chicken, or tofu), cut into bite-sized pieces
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup gochujang
– 1/4 cup soy sauce
– 2 cups water
– 1 tsp ground black pepper
– Salt to taste
– Optional: vegetables such as zucchini, carrots, and bell peppers
Instructions:
1. In a large pot, combine beef, potatoes, onion, garlic, gochujang, soy sauce, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes or until the meat is tender.
3. Season with black pepper and salt to taste.
4. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 30-40 minutes
Tteokbokki (Spicy Rice Cakes)
Tteokbokki is a popular Korean street food that combines chewy rice cakes with a spicy and sweet sauce. This recipe is a classic take on the dish, easy to make and perfect for a quick snack or meal.
Ingredients:
– 200g tteok (Korean rice cakes)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the tteok according to package instructions. Drain and set aside.
2. Heat the oil in a large pan over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the gochujang, soy sauce, sugar, rice vinegar, and red pepper flakes. Stir well to combine.
4. Add the cooked tteok to the pan and stir to coat with the sauce.
5. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and black pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Japchae (Stir-Fried Glass Noodles)
A classic Korean dish, Japchae is a stir-fry made with glass noodles, vegetables, and savory soy-based sauce. This recipe brings together the flavors of Asia in a quick and easy-to-make meal.
Ingredients:
– 200g glass noodles
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, zucchini, bell peppers)
– 2 teaspoons soy sauce
– 1 teaspoon sugar
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook the glass noodles according to package instructions and set aside.
2. Heat the oil in a large wok or frying pan over medium-high heat.
3. Add the onion and garlic; stir-fry until the onion is translucent.
4. Add the mixed vegetables and cook until they’re tender-crisp.
5. Add the cooked glass noodles, soy sauce, sugar, salt, and black pepper to the wok. Stir-fry everything together for about 2 minutes.
6. Taste and adjust the seasoning as needed.
7. Garnish with chopped green onions if desired.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Korean Fried Chicken (Yangnyeom Chicken)
A crispy and spicy twist on traditional fried chicken, Korean Fried Chicken is a popular street food in Korea. This recipe combines the crunch of double-fisted frying with the bold flavors of gochujang and garlic.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1/4 cup grated Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 2 tbsp gochujang paste
– 1 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, combine flour, cornstarch, panko breadcrumbs, garlic, gochujang paste, salt, and black pepper.
2. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
3. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
4. Remove the chicken from the marinade, allowing any excess to drip off. Fry the chicken in batches for 5-7 minutes or until golden brown and crispy.
5. Drain the fried chicken on paper towels and serve hot. Garnish with chopped green onions and toasted sesame seeds if desired.
Cooking Time: About 20-25 minutes
Galbi (Korean BBQ Short Ribs)
Galbi (Korean BBQ Short Ribs) Recipe
Galbi is a popular Korean dish that consists of marinated beef short ribs grilled to perfection, resulting in tender and flavorful meat. This recipe yields fall-off-the-bone tender galbi with a sweet and savory marinade.
Ingredients:
– 1 pound beef short ribs
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon ground black pepper
– 1/4 cup green onions, thinly sliced
– Salt, to taste
Instructions:
1. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, garlic, and sesame oil.
2. Add the short ribs to the marinade and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat.
4. Remove the short ribs from the marinade and season with black pepper. Grill for 5-7 minutes per side, or until tender.
5. Garnish with green onions and serve immediately.
Cooking Time: 15-20 minutes
Haemul Pajeon (Seafood Scallion Pancake)
A popular Korean dish, Haemul Pajeon is a savory pancake filled with succulent seafood and scallions. This recipe serves 4-6 people.
Ingredients:
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup water
– 1/4 cup chopped scallions (green onions)
– 1/2 cup diced seafood (cod, shrimp, and mussels work well)
– 1 tablespoon vegetable oil
– 1 egg, beaten
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and pepper.
2. Gradually add water to form a smooth batter.
3. Add chopped scallions and seafood; mix well.
4. Heat vegetable oil in a non-stick skillet over medium heat.
5. Pour 1/4 cup of the batter into the skillet; tilt to spread evenly.
6. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden brown.
7. Flip and cook for an additional 1-2 minutes.
8. Serve hot with a drizzle of soy sauce, if desired.
Cooking Time: 10-12 minutes
Sundubu Jjigae (Spicy Soft Tofu Stew)
This spicy and savory Korean stew is a comforting delight, perfect for any occasion. With the tender soft tofu and rich gochujang sauce, Sundubu Jjigae is a must-try for anyone looking to explore Korean cuisine.
Ingredients:
– 1 block of extra-soft silken tofu
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 2 cups of vegetable broth
– 1/4 cup of soy sauce
– 1/4 cup of Korean chili flakes (gochugaru)
– 2 green onions, thinly sliced
– Salt and black pepper to taste
Instructions:
1. Cut the tofu into small cubes and set aside.
2. In a large pot, combine Gochujang, garlic, ginger, vegetable broth, soy sauce, and Korean chili flakes. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
3. Add the tofu cubes to the pot and cook for an additional 5-7 minutes, or until the tofu is fully coated in the spicy sauce.
4. Season with salt and black pepper to taste.
5. Garnish with thinly sliced green onions before serving.
Cooking Time: 15-20 minutes
Samgyeopsal (Grilled Pork Belly)
A classic Korean dish that’s both flavorful and tender, Samgyeopsal is a must-try for any pork lover. This grilled pork belly recipe yields a crispy exterior and a juicy interior, perfect for wrapping in lettuce leaves with your favorite Korean condiments.
Ingredients:
– 1 pound pork belly (also known as pork jowl or pancetta), sliced into 1/2-inch thick pieces
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon ground black pepper
Instructions:
1. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, garlic, and sesame oil.
2. Add the sliced pork belly to the marinade and mix well to coat.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat grill to medium-high heat. Remove pork from marinade and cook for 5-7 minutes per side, or until crispy and caramelized.
5. Let rest for 5 minutes before slicing and serving.
Cooking Time: 15-20 minutes
Gimbap (Korean Seaweed Rice Rolls)
A classic Korean dish that’s easy to make and packed with nutritious ingredients, Gimbap is a flavorful snack or meal. With its combination of savory seaweed and fluffy rice, it’s a perfect fit for any occasion.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup dried wakame seaweed (or substitute with Korean gim)
– 1/4 cup chopped carrot
– 1/4 cup chopped cucumber
– 1/4 cup diced ham or vegetables of your choice
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Prepare the rice according to package instructions.
2. Rinse the wakame seaweed and soak it in water for at least 30 minutes. Drain and cut into thin strips.
3. In a large bowl, combine cooked rice, seaweed, carrot, cucumber, ham or vegetables, and sesame oil. Mix well.
4. Lay a sheet of nori seaweed flat on a surface. Place about 1/2 cup of the rice mixture onto the seaweed, leaving a 1-inch border at the top.
5. Roll the sushi using a bamboo mat or your hands. Repeat with remaining ingredients.
6. Slice into individual pieces and serve.
Cooking Time: 15-20 minutes (including soaking time)
Dakgalbi (Spicy Stir-Fried Chicken)
A classic Korean dish that combines the bold flavors of gochujang, soy sauce, and garlic with the tender juiciness of chicken. This spicy stir-fry is a staple in many Korean households.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 2 tbsp gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1/4 cup Korean chili flakes (gochugaru)
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic, ginger, gochujang, soy sauce, brown sugar, and chili flakes. Stir-fry until fragrant, about 1 minute.
3. Add the chicken and stir-fry until cooked through, about 5-7 minutes.
4. Season with salt and black pepper to taste.
5. Garnish with chopped green onions if desired.
Cooking Time: 10-12 minutes
Korean Soy Garlic Chicken Wings
Get ready for a flavor explosion with these crispy and savory chicken wings marinated in a sweet and spicy Korean-inspired sauce.
Ingredients:
– 2 pounds chicken wings
– 1/2 cup soy sauce
– 1/4 cup garlic, minced
– 1/4 cup sugar
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, garlic, sugar, gochujang, rice vinegar, vegetable oil, sesame oil, salt, and pepper.
3. Add chicken wings to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
4. Line a baking sheet with parchment paper and spray with cooking spray. Remove chicken from marinade, letting any excess liquid drip off.
5. Bake for 30-35 minutes, or until cooked through and crispy.
6. Garnish with chopped green onions (if using) and serve immediately.
Cooking Time: 30-35 minutes
Bulgogi (Marinated Beef)
A classic Korean dish, Bulgogi is a flavorful and tender marinated beef recipe that’s perfect for any occasion.
Ingredients:
– 1 lb beef (thinly sliced), such as ribeye or sirloin
– 2/3 cup soy sauce
– 1/3 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon ground black pepper
Instructions:
1. In a large bowl, whisk together soy sauce, chili flakes, garlic, brown sugar, rice vinegar, sesame oil, and black pepper.
2. Add the sliced beef to the marinade, making sure it’s coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat a grill or a large skillet over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
4. Cook the beef for 3-5 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing thinly.
5. Serve Bulgogi with steamed rice and your favorite Korean sides, such as kimchi or bok choy.
Cooking Time: 15-20 minutes
Kimchi Jjigae (Kimchi Stew)
Kimchi Jjigae (Kimchi Stew) – A Spicy and Savory Korean Delight!
Ingredients:
– 1/2 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 pound pork or beef, sliced
– 1 cup chicken broth
– 1/4 cup water
– 1 teaspoon gochugaru (Korean chili flakes)
– Salt and black pepper to taste
– Optional: green onions, toasted sesame seeds for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add sliced meat; cook until browned, about 5 minutes.
4. Add chopped kimchi, chicken broth, water, and gochugaru. Stir well.
5. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
Cooking Time: 30-35 minutes
Enjoy your spicy and savory Kimchi Jjigae!
Gamjatang (Spicy Pork Bone Soup)
A hearty and flavorful Korean soup made with pork bones, vegetables, and a spicy kick from gochugaru (Korean chili flakes).
Ingredients:
– 2 lbs pork bones (preferably with some meat attached)
– 4 cups water
– 2 tablespoons Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 2 cloves garlic, minced
– 1 small onion, sliced
– 2 carrots, peeled and sliced
– 1 potato, peeled and cubed
– 1/4 teaspoon ground black pepper
– Salt to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Rinse the pork bones and place them in a large pot or Dutch oven.
2. Add water to cover the bones by about an inch, then bring to a boil.
3. Reduce heat to medium-low and simmer for 30 minutes.
4. Add Gochujang, soy sauce, garlic, onion, carrots, potato, black pepper, and salt. Stir well.
5. Continue to simmer for another 1-2 hours, or until the soup has thickened slightly and the flavors have melded together.
6. Season with salt to taste, then serve hot, garnished with chopped green onions if desired.
Cooking Time: About 3 hours total, including preparation and cooking time.
Korean Seafood Pancake (Haemul Jeon)
A delicious and savory Korean pancake filled with a mix of seafood, perfect as an appetizer or snack. This recipe is easy to make and requires only a few ingredients.
Ingredients:
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup chopped scallions (green onions)
– 1/2 cup mixed seafood (shrimp, squid, clams), cleaned and cut into small pieces
– 1/4 cup Korean chili flakes (gochugaru)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup ice-cold water
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Add scallions, seafood, chili flakes, salt, and pepper. Mix well.
3. Gradually add ice-cold water to form a thick batter.
4. Heat about 1-2 inches of vegetable oil in a non-stick skillet over medium-high heat.
5. Using a spoon, drop small portions of the batter into the oil.
6. Cook for 2-3 minutes or until the bottom is golden brown.
7. Flip and cook for another 2 minutes or until crispy and cooked through.
Cooking Time: About 10-12 minutes per batch.
Ojingeo Bokkeum (Spicy Stir-Fried Squid)
This spicy Korean dish is a flavorful and addictive stir-fry made with tender squid, crunchy vegetables, and a savory sauce. Perfect as an appetizer or side dish.
Ingredients:
– 1 lb squid rings
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small Korean chili flakes (gochugaru)
– 1 tablespoon soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add squid and cook until opaque, about 3-4 minutes.
3. Add onion, garlic, and bell pepper; stir-fry until vegetables are tender, about 4-5 minutes.
4. Add chili flakes, soy sauce, and Gochujang; stir to combine.
5. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and black pepper to taste.
7. Garnish with chopped green onions and serve immediately.
Cooking Time: 15-20 minutes
Naengmyeon (Cold Buckwheat Noodles)
A refreshing Korean summer dish, Naengmyeon is a perfect combination of chewy buckwheat noodles, spicy sauce, and crunchy vegetables. This recipe brings the flavors of Seoul to your table.
Ingredients:
– 200g buckwheat naengmyeon noodles
– 2 cups beef or pork broth (cooled)
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp sugar
– 1/4 cup chopped cucumber
– 1/4 cup sliced pear
– 1/4 cup pickled radish, thinly sliced
Instructions:
1. Cook the buckwheat noodles according to package instructions and rinse with cold water.
2. In a large bowl, combine cooled broth, chili flakes, soy sauce, rice vinegar, and sugar. Stir until dissolved.
3. Add the cooked noodles to the broth mixture and toss to coat.
4. Top the noodles with cucumber, pear, and pickled radish.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes (including noodle cooking)
Summary
Get ready to spice up your cooking with these 20 authentic Korean recipes! From spicy and savory stews like Budae Jjigae and Samgyeopsal, to flavorful dishes like Bulgogi and Kimchi Jjigae, there’s something for every palate. Explore the bold flavors of Korea with recipes like Tteokbokki, Japchae, and Galbi, or try your hand at spicy chicken dishes like Dakgalbi and Yangnyeom Chicken. Whether you’re in the mood for a hearty stew or a quick and easy snack, this collection has got you covered.
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