Stews
김치찌개
Kimchi Jjigae
The more fermented the kimchi, the deeper the flavor. Add a splash of vinegar if your kimchi is not sour enough.
25 minMedium2 Servings
All Recipes
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Stews
된장찌개
Doenjang Jjigae
Strain the doenjang through a sieve for a smooth, lump-free broth.
20 minEasy2 Servings
Stews
순두부찌개
Sundubu Jjigae
Add the egg at the very end and enjoy it soft-cooked.
20 minEasy2 Servings
Stews
부대찌개
Budae Jjigae (Army Stew)
Top with a slice of cheese for extra creaminess.
25 minMedium3 Servings
Stews
육개장
Yukgaejang (Spicy Beef Soup)
A generous amount of green onion is the key to great yukgaejang.
60 minHard4 Servings
Stews
삼계탕
Samgyetang (Ginseng Chicken Soup)
Secure the belly with a toothpick so the glutinous rice does not spill out.
90 minHard2 Servings
Stews
갈비탕
Galbitang (Short Rib Soup)
Skipping the initial blanching step will make the broth cloudy.
120 minHard4 Servings
Stews
설렁탕
Seolleongtang (Ox Bone Soup)
The more times the bones are simmered, the richer and milkier the broth becomes.
240 minHard4 Servings
Stews
감자탕
Gamjatang (Pork Bone Stew)
A small amount of doenjang effectively removes gaminess.
90 minHard4 Servings
Stews
청국장찌개
Cheonggukjang Jjigae
Add the cheonggukjang last to preserve its signature savory aroma.
20 minEasy2 Servings
Stews
김치콩나물국
Kimchi Bean Sprout Soup
Opening the lid frequently while cooking bean sprouts can cause a fishy smell.
15 minEasy2 Servings
Stews
미역국
Miyeok-guk (Seaweed Soup)
A classic birthday and postpartum dish — the longer it simmers, the deeper the flavor.
25 minMedium2 Servings
Stews
콩나물국
Kongnamul-guk (Bean Sprout Soup)
Add gochugaru when enjoying it as a hangover soup.
15 minEasy2 Servings
Stews
동태찌개
Dongtae Jjigae (Pollock Stew)
Stirring the fish too early breaks the flesh — add it after the broth starts boiling.
25 minMedium2 Servings
Stews
알탕
Altang (Fish Roe Stew)
Add the roe gently and simmer over low heat so it does not burst.
25 minMedium2 Servings
Stews
매운탕
Maeuntang (Spicy Fish Stew)
Adjust the cooking time to the fish — thicker fish needs longer.
25 minMedium3 Servings
Stews
추어탕
Chueotang (Loach Soup)
Sancho pepper powder and Korean mint bring out chueotang's signature aroma.
60 minHard4 Servings
Stews
곰탕
Gomtang (Beef Bone Soup)
Chill the broth and skim off the fat for a cleaner taste.
240 minHard4 Servings
Stews
우거지탕
Ugeoji-tang (Cabbage Soup)
Simmer the cabbage until fully tender for the best flavor.
40 minMedium3 Servings
Stews
해물탕
Haemul-tang (Seafood Stew)
Add the seafood in order so each ingredient is cooked just right.
30 minMedium4 Servings
Stews
닭볶음탕
Dak-bokkeum-tang (Spicy Braised Chicken)
Cut the potatoes large so they hold their shape during long simmering.
40 minMedium3 Servings
Stews
두부전골
Dubu Jeongol (Tofu Hot Pot)
Pan-frying the tofu first keeps it from breaking apart in the pot.
25 minMedium3 Servings
Stews
만두전골
Mandu Jeongol (Dumpling Hot Pot)
Do not boil too vigorously or the dumpling skins will burst.
30 minMedium4 Servings
Stews
버섯전골
Beoseot Jeongol (Mushroom Hot Pot)
Mixing several mushroom varieties makes the umami and texture richer.
25 minMedium3 Servings
Stews
낙지전골
Nakji Jeongol (Octopus Hot Pot)
Octopus gets tough when overcooked — add it last and cook briefly.
30 minMedium3 Servings
Side Dishes
배추김치
Baechu Kimchi (Napa Cabbage Kimchi)
The cabbage is properly salted when a bent stem no longer snaps.
180 minHard10 Servings
Side Dishes
깍두기
Kkakdugi (Cubed Radish Kimchi)
Lightly salting the radish helps the seasoning absorb while keeping it crunchy.
40 minMedium6 Servings
Side Dishes
오이소박이
Oi-sobagi (Stuffed Cucumber Kimchi)
Delicious right away, and even deeper in flavor after half a day of fermenting.
30 minMedium4 Servings
Side Dishes
콩나물무침
Kongnamul-muchim (Seasoned Bean Sprouts)
Do not open the lid mid-blanching or the sprouts may develop a fishy smell.
15 minEasy4 Servings
Side Dishes
시금치나물
Sigeumchi-namul (Seasoned Spinach)
Blanch briefly — overcooking dulls the color and loses nutrients.
10 minEasy4 Servings
Side Dishes
고사리나물
Gosari-namul (Seasoned Fernbrake)
Adding a little water while stir-frying softens the texture.
30 minMedium4 Servings
Side Dishes
도라지나물
Doraji-namul (Seasoned Bellflower Root)
Rub thoroughly with salt to remove the root's natural bitterness.
20 minEasy4 Servings
Side Dishes
멸치볶음
Myeolchi-bokkeum (Stir-fried Anchovies)
Add the rice syrup after turning off the heat so the anchovies stay tender.
15 minEasy4 Servings
Side Dishes
어묵볶음
Eomuk-bokkeum (Stir-fried Fish Cakes)
Blanching the fish cakes removes excess oil for a much cleaner taste.
15 minEasy4 Servings
Side Dishes
감자볶음
Gamja-bokkeum (Stir-fried Potatoes)
Rinsing off the starch keeps the potato strips from sticking together.
15 minEasy4 Servings
Side Dishes
계란말이
Gyeran-mari (Rolled Omelet)
Pour the egg in several batches over low heat for beautiful layers.
15 minEasy3 Servings
Side Dishes
계란찜
Gyeran-jjim (Steamed Egg)
Keep stirring throughout for a soft, fluffy texture.
15 minEasy3 Servings
Side Dishes
잡채
Japchae (Glass Noodle Stir-fry)
Stir-fry each ingredient separately to preserve its color and texture.
40 minMedium4 Servings
Side Dishes
감자조림
Gamja-jorim (Braised Potatoes)
Add the rice syrup at the end for shine without burning.
25 minMedium4 Servings
Side Dishes
연근조림
Yeongeun-jorim (Braised Lotus Root)
Soaking in vinegar water keeps the lotus root white.
30 minMedium4 Servings
Side Dishes
우엉조림
Ueong-jorim (Braised Burdock Root)
Stir-fry the burdock before braising to bring out its aroma and texture.
30 minMedium4 Servings
Side Dishes
진미채볶음
Jinmichae-bokkeum (Stir-fried Dried Squid)
A little mayonnaise makes the squid moister and more tender.
15 minEasy4 Servings
Side Dishes
콩자반
Kongjaban (Braised Black Beans)
Keep the heat at medium-low — high heat from the start makes the beans hard.
30 minMedium5 Servings
Side Dishes
미역줄기볶음
Miyeok-julgi-bokkeum (Stir-fried Seaweed Stems)
Soak out enough salt or the dish will be too salty.
15 minEasy4 Servings
Side Dishes
파김치
Pa-kimchi (Green Onion Kimchi)
Reuse the fish sauce from brining in the seasoning for extra umami.
30 minMedium6 Servings
Side Dishes
총각김치
Chonggak Kimchi (Ponytail Radish Kimchi)
Brining the radish greens too adds crunch and aroma.
40 minMedium6 Servings
Side Dishes
열무김치
Yeolmu Kimchi (Young Radish Kimchi)
Handle the young radish greens gently to avoid a grassy taste.
40 minMedium6 Servings
Side Dishes
무말랭이무침
Mumallaengi-muchim (Seasoned Dried Radish)
Do not over-soak or the radish loses its chewy texture.
20 minEasy4 Servings
Side Dishes
도토리묵무침
Dotorimuk-muchim (Acorn Jelly Salad)
The jelly breaks easily — toss gently at the very end.
15 minEasy4 Servings
Side Dishes
장조림
Jangjorim (Soy-braised Beef)
Shredding the beef along the grain helps it absorb the sauce.
60 minHard6 Servings
Street Food
떡볶이
Tteokbokki (Spicy Rice Cakes)
Pre-soaking the rice cakes keeps them from hardening.
20 minEasy3 Servings
Street Food
순대
Sundae (Korean Blood Sausage)
Steaming warms the sundae through more evenly and moistly than a microwave.
30 minMedium3 Servings
Street Food
오징어튀김
Ojingeo-twigim (Fried Squid)
A slightly lumpy batter is fine — overmixing makes the coating tough.
20 minEasy3 Servings
Street Food
김밥
Gimbap (Seaweed Rice Rolls)
Spread the rice over only 2/3 of the seaweed for easier rolling.
30 minMedium2 Servings
Street Food
호떡
Hotteok (Sweet Filled Pancake)
Lightly oil your hands after adding the filling so the dough does not stick.
40 minMedium4 Servings
Street Food
붕어빵
Bungeoppang (Fish-shaped Pastry)
Keep the batter thin — a thick batter makes the pastry hard.
30 minMedium8 Servings
Street Food
계란빵
Gyeran-ppang (Egg Bread)
A sprinkle of cheese adds extra savoriness.
25 minMedium4 Servings
Street Food
어묵꼬치
Eomuk-kkochi (Fish Cake Skewers)
Plenty of radish makes the broth extra refreshing.
15 minEasy4 Servings
Street Food
한국식 핫도그
Korean Corn Dog
Coat with sugar right after frying, while still hot, so it sticks.
25 minMedium4 Servings
Street Food
닭꼬치
Dak-kkochi (Chicken Skewers)
Brush the sauce on in several layers so it soaks in without burning.
25 minMedium4 Servings
Street Food
회오리감자
Hoeori Gamja (Tornado Potato)
Hold the knife at an angle and rotate the potato as you cut for the spiral shape.
30 minMedium4 Servings
Street Food
길거리 계란토스트
Korean Street Egg Toast
A light sprinkle of sugar on the egg is the secret to street-style toast.
15 minEasy2 Servings
Street Food
츄러스
Churros
Let the dough cool slightly before adding eggs, or they will scramble.
30 minMedium4 Servings
Street Food
통닭구이
Tongdak-gui (Roast Whole Chicken)
For crispy skin, dry the surface completely before roasting.
60 minHard3 Servings
Street Food
델리만쥬
Delimanjoo (Custard Corn Cake)
A bungeoppang mold works fine if you do not have the dedicated mold.
30 minMedium8 Servings
Street Food
국화빵
Gukhwappang (Chrysanthemum Cake)
Nearly identical to bungeoppang — only the flower-shaped mold differs.
30 minMedium8 Servings
Street Food
길거리 찐만두
Jjin-mandu (Steamed Dumplings)
Oil the steamer base so the dumplings do not stick.
20 minEasy4 Servings
Street Food
옛날과자(모듬)
Yennal-gwaja (Old-fashioned Cookies)
The thinner the dough is rolled, the crispier the cookies.
40 minMedium4 Servings
Street Food
소떡소떡
Sotteok Sotteok (Sausage & Rice Cake Skewers)
Blanch the rice cakes briefly in boiling water to soften them.
20 minEasy4 Servings
Street Food
야끼만두
Yaki-mandu (Pan-fried Dumplings)
Cover with a lid after adding water so the dumplings cook through.
15 minEasy3 Servings
Street Food
쥐포구이
Jwipo-gui (Grilled Dried Filefish)
Grill briefly, as overcooking makes it tough.
10 minEasy2 Servings
Street Food
노점 파전
Nojeom Pajeon (Street Green Onion Pancake)
Fry slowly over medium-low heat so the center cooks through.
20 minMedium3 Servings
Street Food
뻥튀기
Ppeongtwigi (Puffed Rice Crackers)
At home, store-bought puffed crackers are a practical substitute without the machine.
20 minEasy4 Servings
Street Food
아이스크림 호떡
Ice Cream Hotteok
Let the hotteok cool slightly before topping so the ice cream does not melt too fast.
40 minMedium4 Servings
Street Food
감자핫도그
Gamja Hotdog (Potato Corn Dog)
Tossing the potato cubes in a bit of batter first makes them easier to attach.
30 minMedium4 Servings
Noodles
짜장면
Jjajangmyeon (Black Bean Noodles)
Frying the black bean paste thoroughly in oil removes bitterness and adds nuttiness.
30 minMedium2 Servings
Noodles
짬뽕
Jjamppong (Spicy Seafood Noodle Soup)
Stir-fry the ingredients quickly over high heat to get the smoky wok flavor.
30 minHard2 Servings
Noodles
비빔국수
Bibim-guksu (Spicy Mixed Noodles)
Rinsing the noodles several times in cold water keeps them chewy.
15 minEasy2 Servings
Noodles
잔치국수
Janchi-guksu (Banquet Noodles)
Keep noodles and broth separate and combine just before serving so the noodles do not get soggy.
25 minEasy2 Servings
Noodles
칼국수
Kalguksu (Knife-cut Noodle Soup)
Stir often, as starch from the noodles thickens the broth.
40 minMedium3 Servings
Noodles
물냉면
Mul Naengmyeon (Cold Noodle Soup)
Rub the noodles in cold water to remove starch so the broth stays clear.
20 minMedium2 Servings
Noodles
비빔냉면
Bibim Naengmyeon (Spicy Cold Noodles)
Making the sauce ahead and chilling it helps the flavors meld.
15 minMedium2 Servings
Noodles
막국수
Makguksu (Buckwheat Noodles)
Buckwheat noodles cook quickly, so watch the time so they do not break apart.
20 minMedium2 Servings
Noodles
쫄면
Jjolmyeon (Chewy Spicy Noodles)
Rinse in cold water right after boiling to keep the noodles springy.
15 minMedium2 Servings
Noodles
라면
Ramyeon (Korean Instant Noodles)
Some say adding the soup base before the noodles makes them chewier.
10 minEasy1 Servings
Noodles
짜파구리
Jjapaguri (Ram-don)
Leave a little water instead of draining it all so the sauce mixes well.
10 minEasy1 Servings
Noodles
한국식 우동
Korean-style Udon
Blanching the fried tofu removes excess oil for a cleaner taste.
20 minEasy2 Servings
Noodles
열무국수
Yeolmu-guksu (Young Radish Noodles)
Use well-fermented yeolmu kimchi for a tangy flavor.
20 minEasy2 Servings
Noodles
수제비
Sujebi (Hand-torn Dough Soup)
Resting the dough well makes it easy to tear thin and keeps it chewy.
40 minMedium3 Servings
Noodles
팥칼국수
Pat Kalguksu (Red Bean Noodle Soup)
Stir constantly, as the red bean broth scorches easily.
60 minMedium3 Servings
Noodles
김치말이국수
Kimchi-mari Guksu (Kimchi Noodle Soup)
A slushy, ice-cold broth makes it even more refreshing.
15 minEasy2 Servings
Noodles
밀면
Milmyeon (Busan Wheat Noodles)
Busan milmyeon has thinner, chewier noodles than naengmyeon.
20 minMedium2 Servings
Noodles
회냉면
Hoe Naengmyeon (Cold Noodles with Raw Fish)
Seasoning the fish ahead lets it absorb the flavor better.
20 minMedium2 Servings
Noodles
사리곰탕면
Sari Gomtang-myeon (Beef Bone Noodle)
It has a milky broth and a mild taste, unlike spicy ramyeon.
10 minEasy1 Servings
Noodles
볶음우동
Bokkeum Udon (Stir-fried Udon)
Blanching the udon separately keeps the noodles from sticking.
20 minMedium2 Servings
Noodles
라볶이
Rabokki (Ramyeon Tteokbokki)
Add the ramyeon last so it stays chewy and does not get mushy.
20 minMedium2 Servings
Noodles
유부우동
Yubu Udon (Fried Tofu Udon)
Simmering the fried tofu until sweet adds deeper flavor.
20 minEasy2 Servings
Noodles
즉석떡국면
Instant Tteokguk (Rice Cake Soup)
Rinsing the rice cakes first keeps them from sticking and helps them cook evenly.
15 minEasy2 Servings
Noodles
콩국수
Kongguksu (Cold Soy Milk Noodles)
Chilling the soy broth makes it nuttier and more refreshing.
20 minMedium2 Servings
Rice Dishes
비빔밥
Bibimbap (Mixed Rice Bowl)
Arranging the vegetables by color makes it look appetizing.
30 minMedium2 Servings
Rice Dishes
김치볶음밥
Kimchi Fried Rice
The longer you fry the kimchi, the deeper the umami.
15 minEasy2 Servings
Rice Dishes
돌솥비빔밥
Dolsot Bibimbap (Hot Stone Bowl)
Coating the stone bowl well with oil makes a nice crispy rice crust.
30 minMedium2 Servings
Rice Dishes
제육볶음밥
Jeyuk Fried Rice (Spicy Pork)
Fully cook the pork before adding rice so it does not turn tough.
20 minMedium2 Servings
Rice Dishes
새우볶음밥
Shrimp Fried Rice
Heat the pan well before adding rice so the grains do not clump.
15 minEasy2 Servings
Rice Dishes
오므라이스
Omurice (Omelette Rice)
Cook the egg slowly over low heat so it does not tear when wrapping.
25 minMedium2 Servings
Rice Dishes
카레라이스
Curry Rice
Dissolve the curry with the heat off to avoid lumps.
30 minEasy3 Servings
Rice Dishes
육회비빔밥
Yukhoe Bibimbap (Beef Tartare Rice)
Use fresh beef and season just before eating for the best taste and color.
20 minMedium2 Servings
Rice Dishes
전주비빔밥
Jeonju Bibimbap
The Jeonju style features a variety of vegetables and adds beef tartare.
40 minHard2 Servings
Rice Dishes
콩나물밥
Kongnamul-bap (Bean Sprout Rice)
Placing the sprouts on top of the rice keeps them crunchy.
30 minEasy2 Servings
Rice Dishes
영양돌솥밥
Nutritious Stone Pot Rice
Let it steam fully so the ingredients’ flavors infuse the rice.
40 minMedium2 Servings
Rice Dishes
곤드레나물밥
Gondeure Namul Rice
Tossing the greens in perilla oil first brings out their aroma.
30 minMedium2 Servings
Rice Dishes
김치덮밥
Kimchi Deopbap (Kimchi Rice Bowl)
A starch slurry thickens the sauce so it clings to the rice.
20 minEasy2 Servings
Rice Dishes
낙지덮밥
Nakji Deopbap (Spicy Octopus Rice)
Octopus toughens if overcooked, so stir-fry it briefly at the end.
20 minMedium2 Servings
Rice Dishes
회덮밥
Hoe Deopbap (Raw Fish Rice Bowl)
Add the raw fish right before eating to keep it fresh.
15 minEasy2 Servings
Rice Dishes
불고기덮밥
Bulgogi Deopbap (Bulgogi Rice Bowl)
Marinating the beef ahead makes it more tender and flavorful.
25 minMedium2 Servings
Rice Dishes
제육덮밥
Jeyuk Deopbap (Spicy Pork Rice Bowl)
Leave a little sauce so it works well over rice.
20 minMedium2 Servings
Rice Dishes
오징어덮밥
Ojingeo Deopbap (Spicy Squid Rice Bowl)
Stir-fry the squid briefly over high heat so it stays tender.
20 minMedium2 Servings
Rice Dishes
갈비덮밥
Galbi Deopbap (Short Rib Rice Bowl)
Sear the ribs on both sides, then reduce the sauce for deep flavor.
40 minMedium2 Servings
Rice Dishes
참치마요덮밥
Tuna Mayo Rice Bowl
A little soy sauce cuts richness and adds umami.
10 minEasy2 Servings
Rice Dishes
삼각김밥
Samgak Gimbap (Triangle Rice Ball)
Do not pack the rice too tightly or it becomes hard.
25 minMedium4 Servings
Rice Dishes
주먹밥
Jumeokbap (Rice Balls)
Shape while the rice is hot; it holds together and firms up as it cools.
15 minEasy4 Servings
Rice Dishes
전복죽
Jeonbok-juk (Abalone Porridge)
Frying the innards gives a deep green color and rich umami.
40 minMedium2 Servings
Rice Dishes
누룽지
Nurungji (Scorched Rice Soup)
The longer it simmers, the thicker and nuttier it becomes.
15 minEasy2 Servings
Desserts
인절미
Injeolmi (Bean Powder Rice Cake)
Wet your hands when pounding the dough so it does not stick.
40 minMedium4 Servings
Desserts
송편
Songpyeon (Half-moon Rice Cake)
Knead with boiling water for a chewy texture.
60 minHard5 Servings
Desserts
약과
Yakgwa (Honey Cookie)
Fry long at a low temperature so it puffs and crisps through.
40 minHard5 Servings
Desserts
꿀떡
Kkultteok (Honey-filled Rice Cake)
Seal the dough carefully so the honey does not leak.
30 minMedium5 Servings
Desserts
백설기
Baekseolgi (Steamed White Rice Cake)
Sprinkle water in small amounts to avoid a soggy cake.
40 minMedium6 Servings
Desserts
찹쌀떡
Chapssaltteok (Sweet Red Bean Mochi)
Use plenty of starch dusting so the dough does not stick.
40 minMedium5 Servings
Desserts
호박떡
Hobaktteok (Pumpkin Rice Cake)
Boil and mash the pumpkin well for a smooth batter.
40 minMedium6 Servings
Desserts
팥빙수
Patbingsu (Shaved Ice with Red Bean)
Shave the ice finely for a soft texture.
15 minEasy2 Servings
Desserts
인삼정과
Insam Jeonggwa (Candied Ginseng)
Simmer slowly over low heat for translucent, chewy ginseng.
60 minHard4 Servings
Desserts
다식
Dasik (Tea Confection)
Adjust the honey so the dough releases cleanly from the mold.
30 minMedium4 Servings
Desserts
강정
Gangjeong (Sweet Puffed Rice Bar)
Dry the dough beforehand so it puffs well when fried.
40 minHard4 Servings
Desserts
유과
Yugwa (Puffed Rice Cracker)
Dry the dough thoroughly so it puffs through when fried.
60 minHard4 Servings
Desserts
한과 세트
Hangwa Set (Assorted Korean Confections)
Alternate different colored confections for an attractive holiday platter.
120 minHard6 Servings
Desserts
계란과자
Gyeran-gwaja (Egg Cookies)
A mini waffle pan works if you lack the dedicated mold.
30 minEasy4 Servings
Desserts
매작과
Maejakgwa (Ribbon Cookie)
Roll the dough thin for a crisp texture when fried.
40 minMedium4 Servings
Desserts
곶감
Gotgam (Dried Persimmon)
On humid days, use a fan indoors to keep air circulating.
30 minEasy4 Servings
Desserts
수정과 젤리
Sujeonggwa Jelly
Let the liquid cool slightly before dissolving gelatin to avoid clumps.
30 minMedium4 Servings
Desserts
팥죽(단맛 버전)
Sweet Patjuk (Red Bean Porridge)
Sweetened patjuk is dessert; salted patjuk is a meal.
60 minMedium3 Servings
Desserts
절편
Jeolpyeon (Patterned Rice Cake)
If you lack a jeolpyeon mold, a fork can make the pattern.
40 minMedium4 Servings
Desserts
쑥떡
Ssuktteok (Mugwort Rice Cake)
Rinse blanched mugwort in cold water to reduce bitterness.
40 minMedium6 Servings
Desserts
개성주악
Gaeseong Juak (Fried Rice Ball)
Makgeolli helps the dough ferment and puff better when fried.
40 minHard4 Servings
Desserts
약식
Yaksik (Sweet Glutinous Rice)
Add enough brown sugar and soy sauce for the deep color and flavor.
60 minMedium6 Servings
Desserts
꽈배기
Kkwabaegi (Twisted Doughnut)
Twist the dough twice so it holds its shape when fried.
60 minMedium4 Servings
Drinks
수정과
Sujeonggwa (Cinnamon Ginger Punch)
Boil the ginger and cinnamon waters separately for a clean aroma.
40 minMedium4 Servings
Drinks
식혜
Sikhye (Sweet Rice Drink)
Keep the fermenting temperature around 60°C to avoid sourness.
360 minHard6 Servings
Drinks
매실차
Maesil-cha (Green Plum Tea)
Use plum syrup aged at least 3 months for a deep flavor.
5 minEasy2 Servings
Drinks
유자차
Yuja-cha (Citron Tea)
Scoop up the citron peel too for a stronger aroma.
5 minEasy2 Servings
Drinks
대추차
Daechu-cha (Jujube Tea)
The longer you boil the jujubes, the redder and sweeter it gets.
40 minEasy2 Servings
Drinks
생강차
Saenggang-cha (Ginger Tea)
Use unpeeled ginger for a stronger aroma.
20 minEasy2 Servings
Drinks
오미자차
Omija-cha (Five-flavor Berry Tea)
Steep omija in cold water for a clearer color and aroma.
60 minMedium4 Servings
Drinks
콩국(음료형)
Kongguk (Soybean Drink)
The finer you blend it, the smoother it drinks.
20 minEasy2 Servings
Drinks
미숫가루
Misutgaru (Roasted Grain Drink)
Shake with ice in a shaker for a smoother blend.
5 minEasy1 Servings
Drinks
보리차
Bori-cha (Barley Tea)
Chill and refrigerate to drink instead of water in summer.
20 minEasy4 Servings
Drinks
옥수수수염차
Corn Silk Tea
Boil long enough to draw out the nutty corn-silk aroma.
20 minEasy4 Servings
Drinks
커피믹스
Coffee Mix (Korean Instant Coffee)
Adjust the water to control the strength.
3 minEasy1 Servings
Drinks
아이스티(한국식)
Korean Iced Tea
Brew strong, then dilute with ice so it does not get weak.
15 minEasy2 Servings
Drinks
쌀 음료
Rice Grain Drink
To make it yourself, blend rice with water, add sugar, and lightly ferment.
5 minEasy1 Servings
Drinks
밀크티(한국식)
Korean Milk Tea
Warm the milk slowly on low so it does not boil over.
15 minEasy2 Servings
Drinks
자몽에이드
Grapefruit Ade
Stir gently after adding soda water so the fizz stays.
10 minEasy2 Servings
Drinks
청포도에이드
Green Grape Ade
Freeze the grapes to use as ice so it stays flavorful to the end.
10 minEasy2 Servings
Drinks
쌍화차
Ssanghwa-cha (Herbal Tonic Tea)
Rinse the herbs first to remove off-odors before boiling.
60 minHard2 Servings
Drinks
인삼차
Insam-cha (Ginseng Tea)
Soak dried ginseng first so its aroma steeps out better.
20 minMedium2 Servings
Drinks
배숙
Baesuk (Poached Pear Punch)
Studding the pear with peppercorns adds a spicy kick said to help with colds.
30 minMedium4 Servings
Drinks
감잎차
Gamnip-cha (Persimmon Leaf Tea)
Harvest persimmon leaves in early summer and shade-dry them for year-round use.
5 minEasy2 Servings
Drinks
결명자차
Gyeolmyeongja-cha (Cassia Seed Tea)
Use roasted cassia seeds for a nutty aroma.
20 minEasy4 Servings
Drinks
율무차
Yulmu-cha (Job's Tears Tea)
Made with milk, it tastes nuttier and creamier.
5 minEasy1 Servings
Drinks
홍삼음료
Red Ginseng Drink
It is generally recommended to drink after meals rather than on an empty stomach.
2 minEasy1 Servings
Drinks
식혜 슬러시
Sikhye Slush
Freeze only the liquid for a smoother slush texture.
10 minEasy2 Servings
Drinking Food
삼겹살
Samgyeopsal (Grilled Pork Belly)
Do not flip too often at first so the surface gets crisp.
20 minEasy3 Servings
Drinking Food
곱창구이
Gopchang-gui (Grilled Beef Intestine)
Clean thoroughly to avoid the characteristic off-odor.
25 minMedium3 Servings
Drinking Food
닭발
Dakbal (Spicy Chicken Feet)
Boil until tender first, then stir-fry in sauce for the best texture and heat.
40 minMedium2 Servings
Drinking Food
골뱅이무침
Golbaengi-muchim (Spicy Sea Snails)
Add boiled somen noodles to turn it into golbaengi-somyeon.
20 minEasy3 Servings
Drinking Food
오돌뼈
Odolppyeo (Spicy Pork Cartilage)
Do not overcook so the crunchy texture stays.
30 minMedium2 Servings
Drinking Food
노가리
Nogari (Dried Pollack Snack)
Grill only briefly, as overcooking makes it hard.
10 minEasy2 Servings
Drinking Food
두부김치
Dubu-kimchi (Tofu with Stir-fried Kimchi)
Warm the tofu so it pairs well with the stir-fried kimchi.
20 minEasy3 Servings
Drinking Food
감자전
Gamja-jeon (Potato Pancake)
Return the potato starch to the batter for a chewy texture.
25 minMedium2 Servings
Drinking Food
파전
Pajeon (Green Onion Pancake)
Fry slowly over medium-low heat so the center cooks through.
20 minMedium2 Servings
Drinking Food
해물파전
Haemul-pajeon (Seafood Pancake)
Add the seafood raw so it cooks along with the pancake.
25 minMedium2 Servings
Drinking Food
김치전
Kimchi-jeon (Kimchi Pancake)
Adding kimchi brine naturally seasons the batter.
20 minEasy2 Servings
Drinking Food
육전
Yukjeon (Pan-fried Beef)
Fry slowly on low so the egg coating cooks evenly without burning.
25 minMedium3 Servings
Drinking Food
명태포무침
Myeongtaepo-muchim (Spicy Dried Pollack)
Soak only briefly so it does not turn mushy.
15 minEasy3 Servings
Drinking Food
오징어채무침
Ojingeochae-muchim (Seasoned Dried Squid)
Mayonnaise reduces stiffness for a softer texture.
15 minEasy3 Servings
Drinking Food
북어채무침
Bugeochae-muchim (Seasoned Dried Pollack)
Tear the pollack along the grain so it absorbs seasoning evenly.
15 minEasy3 Servings
Drinking Food
닭똥집볶음
Dakttongjip-bokkeum (Stir-fried Chicken Gizzards)
Remove the yellow membrane so it does not taste bitter.
20 minMedium2 Servings
Drinking Food
소시지야채볶음
Sausage & Vegetable Stir-fry
Scoring the sausages helps them absorb sauce and look nice.
15 minEasy3 Servings
Drinking Food
황태구이
Hwangtae-gui (Grilled Dried Pollack)
Grill on low after saucing so it cooks through without burning.
20 minMedium2 Servings
Drinking Food
마른안주 모듬
Assorted Dried Snacks Platter
A short microwave zap makes them softer to enjoy.
10 minEasy4 Servings
Drinking Food
감자튀김
Gamja-twigim (French Fries)
An air fryer makes them crisp with less oil.
25 minEasy3 Servings
Drinking Food
후라이드치킨
Fried Chicken
Double-frying gives a crisp outside and juicy inside.
40 minMedium3 Servings
Drinking Food
양념치킨
Yangnyeom Chicken (Sweet & Spicy)
Simmer the sauce on low so it thickens evenly without burning.
40 minMedium3 Servings