Korean Recipes
6 recipes
Vegetable Bibimbap
A rice bowl arranged with five vegetables, each seasoned separately with sesame and garlic, finished with a fried egg and a sweet-hot gochujang sauce that gets stirred through before eating.
Sundubu Jjigae Soft Tofu Stew
Silken tofu spooned into a kelp and shiitake broth built on a quick gochugaru chile oil, with onion and scallion. It arrives at the table still bubbling and comes together in under half an hour.
Pajeon Scallion Pancake
A Korean scallion pancake built on whole lengths of scallion in a thin flour-and-cornstarch batter, fried until the edges shatter, with a sharp soy and vinegar dipping sauce.
Korean Beef Bulgogi
Thin-sliced ribeye marinated in soy sauce, grated Asian pear, sesame oil, and garlic, then seared over high heat until the edges caramelize. Twenty minutes is all the pear tenderizer needs.
Hotteok Sweet Filled Pancakes
Yeasted dough sealed around brown sugar, cinnamon, and walnuts, then pressed flat on a griddle until the filling melts to syrup. Chewy from a little glutinous rice flour, crisp at the edges.
Doenjang Jjigae
A fast Korean stew of fermented soybean paste with potato, zucchini, tofu, and green chile in a kelp and shiitake broth. Deeply savory and salty, built to be eaten with rice.