Top 15 Easy Korean Dishes You Can Make at Home

Kimchi isn't just for eating raw—it's also perfect for making a hot, spicy, and tangy soup. A steaming bowl of kimchi soup paired with warm rice is absolutely perfect for chilly days. If you've made kimchi recently and have some leftovers that might get too sour, why not turn them into a delicious soup with a few extra ingredients?

Ingredients:

• Salted kimchi
• Enoki mushrooms
• Tofu
• Pork belly
• Onion, garlic, fish sauce, salt, monosodium glutamate

Instructions:

• First, cut the pork into small pieces, or chop it finely, and stir-fry it with the kimchi.
• While stir-frying, add some seasoning and cook for about 5 minutes before adding water and bringing it to a boil.
• Once the soup boils, add the tofu and mushrooms, then wait for it to boil again before turning off the heat.

Result:

• The kimchi soup will have a rich orange color from the chili powder, with a thick broth that's both spicy and lightly sweet. The tofu and mushrooms stay firm and crunchy, not mushy.

You can easily make spicy rice cakes in your own kitchen, customizing them to your taste without strictly following a traditional Korean recipe.

Ingredients:

• Glutinous rice flour and regular rice flour
• Water
• Soy sauce, Korean soy sauce, chili powder
• Salt, sugar, garlic

Instructions:

• Mix the rice flours with a pinch of salt and knead into a smooth dough. Let the dough rest for about 60 minutes.
• After the dough has rested, steam it for about 20 minutes to cook the dough through.
• Once steamed, let it cool, knead it again for a chewier texture, and cut the dough into long pieces.
• Cut the rice cakes into 7-10 cm lengths using a knife.
• Prepare the sauce by mixing all ingredients with water, bring it to a boil on the stove, and then add the rice cakes. Simmer for another 10 minutes before turning off the heat.

Result:

• The rice cakes absorb the sauce perfectly, which has a thick, spicy, and slightly sweet flavor. The rice cakes remain chewy without becoming mushy. These spicy rice cakes are best served hot, as they stay soft and non-sticky. You can also stir-fry them with seafood or vegetables for added variety.

Glass noodle salad is a popular dish not only in Korea but also in Vietnam. If you’re a fan of Korean cuisine, you can easily make this refreshing salad at home with a few ingredients, ensuring both quality and affordability compared to eating out.

Ingredients:

• Glass noodles
• Beef
• Cucumber, carrots
• Eggs, wood ear mushrooms
• Sesame seeds, sesame oil, Korean chili paste
• Fish sauce, salt

Instructions:

• Start by rinsing the glass noodles with cold water. Then, bring water to a boil and cook the noodles until done, then set them aside. Marinate the beef with seasoning and stir-fry until cooked. Clean the mushrooms, cucumber, and carrots, then cut them into thin strips. Cook the egg sunny-side-up, leaving the yolk runny.
• Cut the noodles into smaller, bite-sized pieces. In a bowl, combine the beef, mushrooms, cucumber, carrots, soy sauce, sesame oil, and mix well. Adjust the seasoning to your taste, whether more salty or less.
• Once everything is well mixed, top the salad with the fried egg and sprinkle some sesame seeds for extra richness.

Result:

• The noodles have a pleasant chewiness and a satisfying texture. The dish is aromatic with the sesame oil and has a nice balance of flavors, from the richness of the egg and beef to the freshness of the vegetables.
• This recipe is quite similar to Bibimbap, but with glass noodles instead of rice, making for another authentic Korean dish.

Tteokbokki, the spicy rice cakes, is a famous street food in Korea. This dish is also very popular in Vietnam, where it’s enjoyed as a snack or even a full meal.

Ingredients:

• 200g rice cakes
• 200g fish cake
• 2 eggs
• Ketchup, chili sauce
• Garlic, chili peppers
• Cooking oil, seasonings

Instructions:

• Start by preparing all ingredients. Boil the eggs. Soak the rice cakes in 200ml hot water. Cut the fish cake into triangle pieces. Wash and chop the green onions.
• Heat 3 tablespoons of cooking oil in a pan. Once the oil is hot, add 1 tablespoon of minced garlic and sauté until fragrant. Then, add 240ml of cold water and stir to bring it to a boil.
• Add 4 tablespoons of ketchup, 2 tablespoons of chili sauce, 2 tablespoons of Korean chili paste, and 2 teaspoons of sugar. Stir the mixture well in the pan, and then add the rice cakes and fish cakes. Stir everything to ensure the sauce absorbs into the ingredients, and cook for about 10 minutes until the rice cakes are tender.
• Finally, add 1 teaspoon of chopped chili and the green onions. Mix everything one last time and remove from heat.

Korean Bibimbap is an appetizing dish full of fresh vegetables, offering a perfect option for a wholesome family meal during the weekend.

Ingredients:

• 200g sticky rice
• 500g fried tofu
• 4 eggs
• Bell pepper, cucumber, carrots
• Shiitake mushrooms, enoki mushrooms
• Cooking oil, sesame oil, seasonings

Instructions:

• Prepare the sauce for the Bibimbap by blending together: 2 cloves of garlic, 1/3 apple, 1/2 onion, juice from half a lemon, 2 tablespoons of Korean chili paste (Gochujang), 1 tablespoon of mirin, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1/2 tablespoon of brown sugar, and 1/2 tablespoon of corn syrup. Blend until smooth.
• Clean the beef, cut it into small pieces, and marinate it with 1 tablespoon of mirin, 1/2 tablespoon of soy sauce, 1/2 tablespoon of sesame oil, 1/2 tablespoon of brown sugar, and 1/4 teaspoon of ground pepper. Let it sit for 15 minutes to absorb the flavors, then stir-fry in 1 tablespoon of cooking oil. Set the cooked beef aside.
• Rinse the bean sprouts and spinach. Cut the spinach into 10cm segments. In a pot, bring water to a boil, adding a pinch of salt. Blanch the bean sprouts for 2 minutes, then remove and add the spinach for another 2 minutes. Set both aside, and mix each with 1/2 teaspoon of salt, pepper, and 1 teaspoon of sesame oil.
• Wash the carrots and zucchini, and cut them into thin strips. Clean the shiitake mushrooms, remove the stems, and slice them thinly. Heat 1 tablespoon of cooking oil in a pan, and stir-fry the zucchini until it’s nearly cooked. Season with 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and pepper. Remove it from the pan. Repeat the process for the remaining vegetables.
• In a large bowl, brush 1 teaspoon of sesame oil on the bottom. Add the rice and spread it evenly. Arrange the cooked vegetables, beef, and kimchi on top of the rice. Place the bowl on the stove and cook until the rice at the bottom crisps and you hear a sizzling sound. Remove the bowl from the heat and top with a fried egg and a sprinkle of toasted sesame seeds.
• Serve with the Bibimbap sauce and mix everything together for a delightful, nutritious meal.

Result:

• Bibimbap is a colorful and flavorful mixed rice dish that is a staple in Korean cuisine. This dish provides a balanced mix of vegetables, meat, and eggs, making it a perfect and healthy meal.

Mool Naeng Myun, which translates to "cold noodles" in Korean, is a popular dish, especially in the hot summer months. Known for its refreshing qualities, the dish is both easy to eat and offers a unique flavor from its cold broth and seasonings.

Ingredients:

• 500g noodle blocks
• 300g beef
• 20g napa cabbage kimchi
• 2 eggs
• Pear, cucumber, ginger
• White sesame seeds, green onions
• Vinegar and seasoning

Instructions:

• Prepare the sauce: In a blender, combine 2 garlic cloves, 1/3 apple, 1/2 onion, juice of 1/2 lemon, 2 tbsp of Korean chili paste (Gochujang), 1 tbsp mirin, 1 tbsp sesame oil, 1 tbsp soy sauce, 1/2 tbsp brown sugar, and 1/2 tbsp corn syrup. Blend until smooth.
• Clean and cut the beef into small pieces, then marinate with 1 tbsp mirin, 1/2 tbsp soy sauce, 1/2 tbsp sesame oil, 1/2 tbsp brown sugar, and 1/4 tsp black pepper. Let it sit for 15 minutes, then stir-fry in a pan with 1 tbsp oil until cooked through.
• Rinse and chop the bean sprouts and spinach into 10cm sections. In a pot of boiling salted water, blanch the bean sprouts for 2 minutes, remove, then blanch the spinach for another 2 minutes and set both aside.
• Wash and julienne the carrots and zucchini into 5cm strips. Slice the shiitake mushrooms thinly. In a hot pan, stir-fry the zucchini with 1 tbsp oil until almost cooked, then season with 1 tsp sesame oil, 1/2 tsp salt, and pepper. Set aside. Repeat the process with the carrots and mushrooms.
• For serving, coat the bottom of a bowl with 1 tsp sesame oil. Add rice and spread evenly. Layer the cooked vegetables, stir-fried beef, and chopped kimchi on top. Heat the bowl on the stove until the rice at the bottom crisps, making a sizzling sound. Remove from heat and top with fried eggs and sesame seeds.
• Serve with the prepared sauce and mix everything together for a warm, nourishing, and delicious meal.

Result:

• This dish, Mool Naeng Myun, is a perfect balance of flavors and textures, combining fresh vegetables, savory beef, and a satisfying broth, making it a quintessential summer comfort food.

This crispy fried chicken, coated in a sweet, sour, salty, and spicy glaze, is a quintessential dish from Korea. Perfect for a family meal, it will surely have everyone devouring every bite!

Ingredients:

• 500g chicken wings
• 100ml soy milk
• Minced garlic, ginger, shallots, black pepper
• Onion, potato, chili powder
• Cooking oil, vinegar, chili sauce, and seasoning

Instructions:

• Clean the chicken wings and cut them in half. You can remove the skin if you prefer. Score the meat with 3-4 shallow cuts on each wing.
• In a mixing bowl, combine 100ml soy milk, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp sugar, 1/2 tbsp minced ginger, 1 tbsp minced garlic, 1/2 small onion (grated), and 1 tsp minced shallots. Mix well.
• Add the chicken wings to the marinade and toss to coat. Let the chicken marinate for about 30 minutes.
• In a separate bowl, mix together flour, curry powder, and potato flour. Place this mixture in a plastic bag, add the marinated chicken, and shake to coat evenly. Heat oil in a pan and deep-fry the chicken wings until golden and crispy.
• Once the wings are cooked, remove them and let them drain on paper towels. For extra crispiness, heat the oil to high and fry the wings for an additional 5 minutes, then drain the excess oil.
• Slice the remaining onion and sauté in a hot pan with some oil until softened.
• Serve the chicken on a plate, garnished with toasted sesame seeds to taste. This dish pairs perfectly with rice for a complete meal.

Jajangmyeon is a traditional Korean dish that's both delicious and easy to prepare. Let’s make this classic black bean noodle dish just like in Korean dramas!

Ingredients:

• 2 packs Korean noodles
• 3 tablespoons black bean paste
• 100g pork
• Onion, potato, carrot
• Chinese cabbage, zucchini
• Ginger, pepper
• Potato starch, cooking oil, and seasoning

Instructions:

• First, wash and chop the carrots, zucchini, potato, onion, Chinese cabbage, and pork. Marinate the pork with a pinch of salt, pepper, ginger, and 1 tablespoon of rice wine. Let it marinate for about 10 minutes.
• Dissolve the potato starch in a cup of water. Boil water and cook the noodles for about 3 minutes. Afterward, immerse them in cold water to keep them from becoming soggy.
• Heat a pan with 1 teaspoon of oil, and sauté the marinated pork until cooked. Then, add the carrots and potatoes, and cook them through. After that, add the zucchini, onion, and Chinese cabbage and stir-fry until tender.
• Next, pour in the potato starch mixture and stir well. Add sugar and 1 tablespoon of rice wine, mixing everything together.
• Serve the noodles in a bowl, pour the black bean paste sauce on top, and mix thoroughly. Enjoy with some kimchi for an extra kick!

Korean grilled ribs are a popular dish loved by many. Moms, why not try making this dish for a special family meal? It's flavorful, fragrant, and perfect with rice!

Ingredients:

• 500g pork ribs (spare ribs)
• 2 packets of Korean BBQ marinade – Barona Complete Seasoning Sauce
• Cooking oil

Instructions:

• Cut the pork ribs into individual pieces. Marinate the ribs with 1 packet of the Barona Korean BBQ marinade and 1 tablespoon of cooking oil. Use your hands to massage the marinade into the ribs for maximum flavor absorption.
• Preheat a glass grilling oven and arrange the ribs along with any vegetables (if desired) for grilling. Cover the grill and set the temperature to 160°C, cooking for 15 minutes. After 15 minutes, uncover the grill and brush the ribs with another layer of marinade on both sides.
• Next, add quick-cooking vegetables (if available) and brush the marinade onto them as well. Cover and grill for another 15 minutes. The ribs will turn a beautiful reddish-brown color and have a shiny, appetizing look.
• Give this Korean grilled ribs recipe a try using the Barona Korean BBQ marinade, and your homemade ribs will be so flavorful that the whole family will rave about them!

Ingredients:

• 500g soft tofu
• 3 oyster mushrooms
• 1/2 onion
• 2 cloves garlic
• 2 red or green chilies
• 2 tablespoons Korean chili powder
• 1 teaspoon Korean chili paste
• 2 tablespoons soy sauce
• 2 teaspoons shrimp powder
• 1 tablespoon corn syrup
• 1 tablespoon minced garlic
• 2 tablespoons anchovy broth or dashima (kelp) broth

Instructions:

• Wash the tofu in cold water, then pat dry with a paper towel. Cut it into bite-sized pieces.
• Clean the mushrooms, onion, and chilies. Slice the onion into wedges, cut the garlic into pieces, slice the mushrooms, and chop the chilies into rings.
• Mix all the sauce ingredients together in a bowl.
• In a small pot, layer the sliced onions at the bottom, then place the tofu on top. Pour the sauce mixture over the tofu. Cook over medium heat until it starts to boil, then reduce the heat to low.
• Add the mushrooms, garlic, and chilies to the pot. Let it simmer for another 5 minutes, allowing the tofu to absorb the flavors and the mushrooms to cook through. Taste and adjust the seasoning. Sprinkle some toasted sesame seeds on top before turning off the heat.

Ingredients:

• 600g pork (cut into bite-sized pieces)
• 1/2 onion
• 1/3 stalk green onions
• 1 red chili
• 1 green chili
• 1 tablespoon chili powder
• 15ml sesame oil
• 7ml vegetable oil
• 45ml soy sauce
• 1 tablespoon minced garlic
• 30ml plum extract (optional)
• A pinch of black pepper

Instructions:

• Cut the pork into bite-sized pieces and marinate with the seasoning ingredients.
• Slice the onion, red chili, and green chili. Cut the green onions into pieces.
• Mix all the sauce ingredients in a bowl.
• Heat some vegetable oil in a pan, then add the marinated pork and stir-fry until cooked. Add the prepared sauce and stir to coat the pork evenly.
• Next, add the sliced onion, green onions, chilies, and a pinch of chili powder. Stir-fry for a few more minutes until the vegetables are tender. Remove from heat and serve.

Ingredients:

• 200g chicken feet
• 2g star anise
• 5g cinnamon
• 1/2 teaspoon soy sauce
• 1/2 tablespoon ketchup
• 50g Korean chili paste
• 1 teaspoon sugar
• 1 tablespoon minced garlic
• 1 teaspoon sesame seeds

Instructions:

• Start by thoroughly cleaning the chicken feet and cutting them into bite-sized pieces.
• In a pan, combine star anise, cinnamon, soy sauce, chicken feet, and 200ml of water. Bring it to a boil, then lower the heat and simmer for 10-15 minutes. Once done, remove the chicken feet and let them drain.
• In a small bowl, mix together ketchup, Korean chili paste, and sugar.
• Heat some oil in a pan, then sauté the minced garlic until fragrant. Add the chicken feet and the sauce mixture to the pan. Stir well to coat the feet in the sauce.
• Toast the sesame seeds with a little oil until golden.
• Serve the chicken feet on a plate and sprinkle with toasted sesame seeds. Your spicy Korean stir-fried chicken feet are ready to enjoy!

Kimchi is a traditional Korean dish that has recently gained popularity in Vietnam. Though similar to Vietnamese pickled vegetables, which are known for their tangy taste, Korean Kimchi is characterized by its spicy flavor. Many people believe that Korean kimchi is the spicy counterpart to Vietnam's pickled vegetables.

Ingredients:

• Napa cabbage
• Korean chili powder
• Carrot
• Onion, garlic, salt, sugar, fish sauce
• Pear, apple
• Other seasonings as needed

Instructions:

• For the perfect kimchi, start by washing the napa cabbage thoroughly, then soak it in salted water for about 30-40 minutes to keep it crunchy.
• Blend the pear, apple, garlic, and onion until smooth.
• Mix all the ingredients to create a thick paste, then evenly coat the cabbage leaves with the paste to ensure the seasoning is absorbed well.
• Finally, pack the cabbage into a clean container and refrigerate it to ferment.

Final Product:

• A delicious dish of kimchi should have a tangy crunch from the napa cabbage, a spicy kick from the Korean chili powder, and a burst of flavor. Be sure to use authentic Korean chili powder to get the right taste. The kimchi will be ready to enjoy in about 3 to 4 days, and should be stored in the refrigerator.
• Tip: For the best ingredients, you can buy them at Korean supermarkets or specialized food stores.

Instead of buying pre-made gimbap or dining out, why not try making your own delicious and visually appealing gimbap at home?

Ingredients:

• Nori (seaweed)
• White rice
• Cucumber, carrot, fresh greens
• Soy sauce or dipping sauce

Instructions:

• First, wash all the ingredients and let them dry. Peel and slice the cucumber and carrot into long strips, about the same length as the nori sheets.
• If you’re using egg or sausage as fillings, cook them first and slice them into strips, just like the cucumber and carrot. For the rice, use sticky white rice to get the right texture, as using dry rice will make the gimbap fall apart.
• Next, lay the nori sheet flat, spread the rice evenly over it, and add a few pieces of cucumber, carrot, and greens in the center. Then roll it up tightly.
• To serve, cut the gimbap into pieces around 3-4 cm long.

Final Result:

• The gimbap should be perfectly round, with the rice, vegetables, and seaweed blending harmoniously. For an extra twist, you can try making fried gimbap, which adds a crispy and delightful texture.

In Korea, it is believed that eating a bowl of seaweed soup on your birthday brings good fortune and blessings for the year ahead. In Vietnam, seaweed soup is highly regarded for its numerous health benefits, such as reducing cholesterol, detoxifying the liver, and assisting with high blood pressure, cancer prevention, and digestive health.

Ingredients:

• Prepared seaweed
• Dry ginger, garlic, onions
• Shrimp or other seafood, and vegetables (optional)
• Fish sauce, sugar, salt

Instructions:

• Start by soaking the dry seaweed in water to soften it.
• Once softened, drain the seaweed and place it in a bowl. Mix with seasonings such as salt, fish sauce, garlic, and onions.
• If you are adding seafood or meat, be sure to prepare and sauté them briefly.
• Bring water to a boil, then add the seasoned seaweed. Let it simmer for 5 minutes before turning off the heat.

Final Result:

• The soup should have a fragrant aroma with no fishy taste. The seaweed will maintain its vibrant green color and a crisp texture without becoming mushy. Seaweed soup can be made in two common variations: a vegetarian version or with beef. You can adjust the recipe based on your family's preference. Regardless of the method, seaweed soup provides significant health benefits.