Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

Filters (7)

75 recipes

SikhyeSweet rice punch

Every Korean jjimjilbang (bathhouse) sells sikhye in little cans, and every grandmother makes a big pot of it before Seollal and Chuseok to sip after the heavy holiday meal, because it is believed to help digestion. Barley malt water and cooked rice are kept warm for several hours until enzymes turn the rice starch into sugar and the grains float up to the top, then the drink is boiled with ginger and chilled until icy. It is mild, lightly sweet and nutty, with soft rice grains to slurp. The usual mistake is letting it get too hot while it ferments: above about 65 °C the enzymes stop working and the grains never float. Contains barley (gluten). Chef's tip: use the rice cooker's 'keep warm' setting; it holds the perfect temperature on its own.

320 min

Korean Drinks

by KrazyBadal 0 views

Dubu jorimBraised tofu in spicy soy

Dubu jorim is the tofu side dish Korean mothers pack into school lunchboxes and set out at home dinners from Busan to Seoul, because it is cheap, filling and even better the next day. Thick slices of firm tofu are fried golden, then simmered in a garlicky soy and chilli sauce until they soak it up and turn glossy. Eat it warm with rice or cold from the fridge. The common mistake is moving the tofu too soon in the pan: it tears and never forms the golden skin that holds the sauce. Chef's tip: salt the tofu slices lightly and leave them on kitchen paper for 10 minutes before frying; drier tofu browns faster and spits less.

30 min

Korean Sides

by KrazyBadal 0 views

Gaji namulSeasoned steamed aubergine

In late summer, when aubergines pile up at Seoul's Gyeongdong market for next to nothing, gaji namul turns up beside the rice at almost every home dinner. Long strips of aubergine are steamed until silky, then torn and dressed with soy, garlic, spring onion and toasted sesame, so they taste mellow, savoury and faintly sweet. It is one of the gentlest banchan, good for anyone who finds kimchi too fierce. The usual mistake is dressing the aubergine while it is still hot and dripping: the seasoning slides off and the dish turns watery, so let it steam dry and cool first. Chef's tip: tear the strips by hand along the grain rather than slicing them; the rough edges hold far more dressing.

20 min

Korean Sides

by KrazyBadal 0 views

Yeongeun jorimSoy-braised lotus root

Yeongeun jorim is a winter banchan from the lotus ponds of South Jeolla, where Muan county is famous for its lotus fields, and it is now made in homes all over Korea for lunchboxes and holiday tables. Slices of lotus root are blanched in vinegared water, then simmered in soy and syrup until they turn dark, glossy and chewy with a lingering crunch. The holes make every slice look like lace. The common mistake is skipping the vinegar blanch, which leaves the slices grey and starchy. Chef's tip: stop cooking while there are still a couple of spoonfuls of sauce in the pan; the glaze thickens as it cools and turns sticky rather than hard.

50 min

Korean Sides

by KrazyBadal 0 views

Doraji muchimBellflower root salad

Doraji muchim comes from Korea's mountain provinces, where bellflower root has been dug for centuries and sung about in the Gyeonggi folk song 'Doraji taryeong'. Today it is a festive banchan for Seollal and a spring side dish across the country: shredded roots, rubbed with salt to tame their bitterness, are dressed with gochujang, vinegar and sugar until crunchy, sweet, sour and gently hot. The common mistake is skipping the salt scrub, which leaves the roots harsh and bitter enough to put people off. Chef's tip: after scrubbing and rinsing, taste a strand; if it still bites, soak it in cold water for another 15 minutes.

25 min

Korean Sides

by KrazyBadal 0 views

SujeonggwaCinnamon persimmon punch

After a big Seollal feast in Seoul, sujeonggwa comes out ice-cold in small bowls, dark red-brown and fragrant with cinnamon and ginger, with a soft dried persimmon and a few pine nuts floating in each one. It is the punch of the New Year season, made a day or two ahead and kept on a cold balcony. The cinnamon and ginger are boiled separately and then combined, which keeps each flavour clean. The common mistake is boiling the cinnamon too long or too hard: it turns bitter and cloudy, so keep it to a gentle simmer. Contains pine nuts. Chef's tip: soak the dried persimmons in the cooled punch only a few hours before serving, so they soften without falling apart.

60 min

Korean Drinks

by KrazyBadal 0 views

Sukju namulSeasoned bean sprouts

Sukju namul is the most delicate of Korea's sprout dishes, set out on every ancestral-rite table at Chuseok and on everyday trays in Seoul homes because it takes five minutes and costs very little. Mung bean sprouts are blanched for barely a minute, then dressed with salt, a little garlic and sesame oil, so they stay juicy and crunchy with a clean, nutty taste. It belongs in bibimbap too. The common mistake is overcooking: mung bean sprouts go limp and stringy within seconds of being done, so pull them while they still squeak. Chef's tip: plunge them straight into iced water after blanching and squeeze gently; they keep their snap for a whole day.

10 min

Korean Sides

by KrazyBadal 0 views

KongjabanSoy-braised black soybeans

Kongjaban is the shiny black bean banchan that sits in a small dish on Korean tables from Gwangju to Seoul and fills countless lunchboxes, because one batch keeps for a week. Dried black soybeans are soaked, simmered in soy and sugar and finished with rice syrup until each bean is chewy, sweet-salty and gleaming. It is a good source of plant protein and children usually love it. The common mistake is adding the syrup too early: it scorches before the beans are tender and makes them hard. Chef's tip: keep the lid off while the beans cook; the steam escaping helps the skins stay intact and wrinkled rather than bursting.

45 min

Korean Sides

by KrazyBadal 0 views

MusaengchaeSpicy radish salad

Musaengchae is the quick radish salad Korean cooks make when the big autumn radishes from Gyeonggi farms come in, and it appears on the side of bibimbap bowls and pork platters all winter. Fine matchsticks of radish are reddened with gochugaru, then seasoned sweet, sour and salty, so every forkful is cold, crisp and lively. This version leaves out the fish sauce, so it is fully vegan. The common mistake is salting the radish before the chilli: the salt draws out water first and the colour ends up pale and patchy. Chef's tip: toss the radish with the chilli flakes on their own first and leave it for 5 minutes; it takes on a deep, even red before anything else goes in.

15 min

Korean Sides

by KrazyBadal 0 views

GaraetteokLong cylinder rice cakes

Garaetteok are the long white rice-cake logs that Korean mills churn out before Seollal, when families queue with their own rice to have them pressed and then slice them into ovals for tteokguk, the New Year soup. The length is meant to wish for a long life. Freshly made, they are soft and chewy and eaten warm, dipped in honey or toasted over a grill; once they firm up they are sliced for soup or cut into sticks for tteokbokki. Making them at home is simple, though the logs come out a little less glossy than machine-pressed ones. The usual mistake is rolling the dough when it has cooled: it must be hot to stay smooth. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: leave the logs to firm overnight before slicing on the diagonal; they cut cleanly instead of squashing.

45 min

Korean Basics

by KrazyBadal 0 views

Gyeran jjimSteamed egg

At Korean barbecue restaurants in Seoul and Busan, a bubbling stone pot of gyeran jjim arrives puffed high above the rim to soothe mouths burned by grilled meat and kimchi. At home it is a soft, savoury egg custard eaten with rice, especially by children. This vegetarian version uses kelp water instead of the usual salted shrimp or anchovy stock. The common mistake is keeping the heat high once the egg starts to set, which scorches the bottom and makes the top tough and full of holes. Chef's tip: stir constantly for the first minute as it heats, then cover with an upturned bowl over the lowest flame; trapped steam is what makes it rise like a soufflé.

17 min

Korean Sides

by KrazyBadal 0 views

Gosari namulBraised bracken fern

Gosari namul is the earthy brown namul on every Korean holiday table, from Jeju, where families still pick young bracken on the island's hills in April, to Seoul, where it is bought dried for Seollal and Chuseok. Rehydrated fern stems are simmered soft, then stir-fried in perilla oil with soy and garlic until they are tender and meaty with a smoky, woodsy taste. It is also a core topping for bibimbap and yukgaejang. Always cook bracken thoroughly; never eat it raw. The common mistake is under-boiling the stems, which leaves them tough and slightly bitter. Chef's tip: after boiling, leave the stems soaking in fresh water for an hour, changing it once; it draws out the last bitterness and leaves a cleaner flavour.

105 min

Korean Sides

by KrazyBadal 0 views

Yuja-cha (citron tea)

Goheung, on the southern coast of South Jeolla, is Korea's yuja country: in November the groves turn gold and families slice the knobbly citrons for yuja-cheong, the honeyed preserve that becomes tea all winter. From December to March a spoonful in hot water is offered to guests, to students cramming late and to anyone with a scratchy throat, as it is traditionally drunk for colds. The tea is sweet, floral and sharp, with soft, chewy strands of peel that you eat at the end with a spoon. The common mistake is leaving the fruit damp or the pith too thick: wet fruit lets mould in, and thick white pith makes the preserve bitter. Scrub, dry completely and pare away any pith thicker than a few millimetres. The cheong is ready after a day or two, when the sugar has dissolved into a clear, glossy syrup around the peel. Keep it in the fridge for up to three months, always with a dry spoon; throw it away if you see fuzzy mould, smell alcohol or it bubbles. No yuja? Japanese yuzu is the same fruit; otherwise use 2 lemons and 2 mandarins. Chef's tip: soak the seeds in a little of the honey and add that liquid back for a silkier syrup.

45 min

Korean Drinks

by KrazyBadal 0 views

Ssanghwa-cha (herbal tonic tea)

Ssanghwa-cha is the strongest thing on the menu of an old Korean dabang. From the 1960s these smoky tea rooms served it in thick ceramic cups, dark as coffee, with pine nuts, slivered jujube and walnut floating on top; in winter some still slide a raw egg yolk in, which this recipe leaves out. The brew comes from Korean herbal tradition, where ssanghwa-tang is drunk to warm up and recover from tiredness after hard work or a cold. It tastes earthy and bitter at first, then sweet from licorice and jujube, with warmth from cinnamon and ginger and a celery-like perfume from angelica. Herbal shops sell the roots in pre-measured packs. The common mistake is boiling it hard: the liquid reduces too fast and turns harsh. Keep a gentle simmer with the lid ajar for two hours. It is ready when it is very dark brown, reduced to about a third and smells of cinnamon and roots. Because it contains licorice and angelica, skip it if you are pregnant or breastfeeding, have high blood pressure, or take blood thinners or other medicines unless your doctor agrees. Chef's tip: a second, lighter brew from the same roots is good with honey.

135 min

Korean Drinks

by KrazyBadal 0 views

Homemade doenjangFermented soybean paste

Doenjang starts in late autumn, after the soybean harvest, when Korean households used to boil beans in a cauldron, pound them into bricks and hang the meju from the rafters on straw ropes to grow a white, sweet-smelling bloom over the winter. In early spring, on a clear dry day, the bricks are dropped into salt brine in an onggi jar with dried chillies, jujubes and a red-hot piece of charcoal. Some six to eight weeks later the dark liquid is drawn off and boiled into soup soy sauce (guk-ganjang), and the softened bricks are mashed into doenjang, which ripens through the summer. It is chunkier, saltier and funkier than miso, with a nutty, almost smoky depth: the backbone of doenjang-jjigae, ssamjang and spinach namul. Common mistake: making the brick too thick or drying it in a warm, still room, so the centre rots before it dries; keep it about 6 cm thick and hang it where air moves. The paste is ready when it is mid-brown, smells of toasted nuts and soy, and tastes salty-sweet rather than sharp. Chef's tip: you can buy dried meju blocks from Korean grocers and start at the brining step.

300 min

Korean Basics

by KrazyBadal 0 views

Bokkeum kimchiStir-fried kimchi with pork belly

When a jar of kimchi turns very sour in Korean homes, it gets stir-fried with a little sugar and sesame oil, and often with pork belly, into bokkeum kimchi, a deep, mellow side dish that keeps for days and is a favourite in school and office dosirak. For a vegan version, use kimchi made without fish sauce or salted shrimp and leave out the pork. The usual mistake is using fresh, crisp kimchi, which tastes harsh when fried; it needs to be properly sour. Chef's tip: fry the kimchi until the edges just begin to catch and caramelise, which is where the flavour is.

17 min

Korean Sides

by KrazyBadal 0 views

Sungnyung (scorched rice tea)

Before electric rice cookers, every Korean pot of rice left a golden crust, nurungji, stuck to the bottom. Rather than waste it, cooks poured in water and simmered it while the family ate, and the warm, cloudy sungnyung was drunk at the end of the meal in place of tea. Older Koreans still describe it as the taste of home, and many Seoul restaurants that cook rice in stone pots finish by pouring water over the crust at the table. It tastes of toasted grain and has a faint natural sweetness, with soft pieces of crust to spoon up at the bottom. Without a stone pot you can make the crust from leftover rice in a frying pan. The common mistake is rushing the crust over high heat: it blackens on the outside and turns the drink bitter while the middle stays soft. Keep the heat low and patient, and aim for even golden-brown. The crust is ready when it lifts away from the pan in one sheet and smells like popcorn; the sungnyung is ready when the water is milky and pale gold. Chef's tip: make extra crust, dry it completely and keep it in a jar, so you can make sungnyung in ten minutes any evening.

35 min

Korean Drinks

by KrazyBadal 0 views

Homemade gochujangChilli bean paste

Sunchang, a small county in North Jeolla, is so tied to gochujang that it holds a jang festival every October, but the paste itself is traditionally made in the cold weeks of late winter, when there are no flies and it can ferment slowly in glazed onggi jars on the sunny jangdokdae terrace. Glutinous rice flour is broken down by barley malt into a sweet, runny porridge, boiled down, then beaten with fine chilli powder, fermented soybean (meju) powder, rice syrup and salt. Young, it is bright, sweet and fiery; after two or three months it darkens to brick red and gains a round, savoury depth, thick enough to hold a ridge on the spoon. It goes into bibimbap, tteokbokki, ssamjang, stews and marinades all year. Common mistake: adding the chilli and salt while the porridge is still hot, which dulls the colour and can make the paste turn sour; wait until it is lukewarm. It is ready when it is glossy, deep red, and smells sweet and earthy with no sharp, boozy note. Chef's tip: hold the malt and rice at 55–60 °C on a rice cooker's keep-warm setting; any hotter and the malt enzymes stop working, so the porridge never thins.

210 min

Korean Basics

by KrazyBadal 0 views

Misutgaru (multigrain powder drink)

Misutgaru began as travellers' food, a powder of roasted grains that kept for weeks and could be stirred into water on the road. Today it is the drink of Korean summer: mothers shake it with cold milk for breakfast before school, office workers buy it as misutgaru latte from cafés, and farmers drink it at midday in the fields of July. The powder is a mix of roasted barley, glutinous and brown rice, black and yellow soybeans, and sesame, and it tastes of toasted cereal and peanut, lightly sweet, with a thick, creamy body that fills you up like a light meal. The common mistake is tipping the powder into a full glass of milk and stirring: it floats, clumps into dry balls and never fully mixes. Shake it in a jar with a little liquid first, or blend it, then add the rest. It is ready when the drink is smooth, beige and frothy with no dry flecks, and slightly thickened after a minute's rest. Use water or soy milk for a dairy-free version, and note that the barley means it is not gluten free. Chef's tip: a pinch of salt makes the grain flavour taste rounder and less flat.

5 min

Korean Drinks

by KrazyBadal 0 views

Maesil-cha (green plum tea)

In early June the hillsides of Gwangyang are picked clean of hard green maesil, and Korean kitchens across the country fill with jars of plums buried in sugar. Over about a hundred days the sugar draws out the fruit's juice and becomes maesil-cheong, a golden syrup that is both a cooking ingredient and a drink. Iced, it is the summer cooler; hot, it is traditionally drunk after a heavy meal for digestion. It tastes bright and tart, like green apple and apricot, rounded by the sugar. The common mistake is putting damp plums or plums with stalks into the jar: water and stalk ends invite mould and unwanted fermentation. Pick out each stalk with a toothpick and dry the fruit completely. The syrup is ready when the plums have shrivelled and float in clear amber liquid. A little foaming early on is normal, but if it smells strongly of alcohol, grows fuzzy mould or turns slimy, discard it. Remove the plums at 100 days, because their stones contain natural compounds best kept out of a long-stored syrup. Chef's tip: use half white and half light brown sugar for a rounder, toffee-edged syrup.

40 min

Korean Drinks

by KrazyBadal 0 views

Daechu-cha (jujube tea)

Boeun county in North Chungcheong is famous for its large, sweet jujubes, harvested each October and sold at a lively autumn festival. Once dried, they become daechu-cha, the deep amber tea Korean traditional teahouses in Insadong and Jeonju serve from late autumn to early spring, topped with pine nuts. Long, slow simmering with ginger and a stick of cinnamon draws out a flavour like dates, caramel and baked apple; pressing the softened flesh through a sieve gives the tea its velvety, almost soup-thick body. It is traditionally drunk to warm up on cold nights. The common mistake is simply boiling whole jujubes and straining: the skins stay sealed, the tea comes out thin and pale, and most of the sweetness is thrown away. Slit each jujube, simmer until the flesh slides off the stone, then mash the pulp through the sieve. It is ready when the liquid has reduced by about half, is dark amber and lightly coats a spoon. Keep it covered in the fridge for up to 5 days and reheat gently. Chef's tip: a few slices of fresh ginger added in the last 20 minutes give a brighter heat than ginger boiled for the whole time.

110 min

Korean Drinks

by KrazyBadal 0 views

GimjabanFried seasoned seaweed

Korean children grow up eating gimjaban scattered over rice or rolled into jumeokbap rice balls, and a little tub of it is the easiest way to make a plain dosirak exciting. It is laver seaweed toasted, crushed and stirred in a pan with sesame oil, a little sugar and plenty of sesame seeds until crisp and savoury-sweet. The common mistake is adding the soy sauce while the pan is very hot, which turns the flakes soggy and clumped. Chef's tip: mix the soy and sugar into the oil first, then toss in the crushed seaweed off the heat and return it to a gentle flame just to dry out.

13 min

Korean Sides

by KrazyBadal 0 views

Radish and chilli jangajjiSoy-pickled radish and chilli

Jangajji are Korea's long-keeping soy pickles, made with whatever the season gives: perilla leaves, garlic, chillies, radish. They go in a dosirak lunchbox because they never weep or spoil the rice, and a few slices wake up any meal. This version pickles crisp Korean radish with green chillies, with perilla leaves if you can find them. The common mistake is pouring cold brine over the vegetables, which leaves them limp and short-lived. Chef's tip: after three days, pour the brine off, boil it again and pour it back hot, and the pickles stay crunchy for a month.

30 min

Korean Sides

by KrazyBadal 0 views

Kkwari-gochu jorimBraised shishito peppers

Kkwari-gochu, the small wrinkly peppers the Japanese call shishito, are braised all over Korea into a soft, garlicky, sweet-soy banchan that sits in the fridge ready for the dosirak. Many households add dried anchovies; this version leaves them out and keeps it vegan, with a few toasted sesame seeds for crunch. Most peppers are mild, but about one in ten is surprisingly hot. The common mistake is leaving the peppers whole and unpierced, so they puff up and never take in the sauce. Chef's tip: prick each pepper with a fork once or twice, and the braising liquid soaks right into it.

17 min

Korean Sides

by KrazyBadal 0 views

Showing 24 of 75 recipes

Show more recipes

Page 1 of 4