Korean Recipes with Bold, Balanced Flavours
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Kimchi & chilli

Korean Recipes with Bold, Balanced Flavours

Korean cooking combines bold seasoning with fresh and fermented ingredients. Explore bibimbap, bulgogi, japchae, gimbap and warming stews, together with the side dishes that make a meal complete.

Recipes

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1-20 of 20 recipes

Gold brown Korean hotteok with liquid brown sugar cinnamon nut filling
2 hr 5 min Korean

Hotteok

Hotteok are Korean yeast dough flakes with a melting filling of brown sugar, cinnamon and nuts, which are pressed golden brown in the pan.

Mul Naengmyeon with buckwheat noodles in iced stock, cucumber, pear, radish, beef and egg
5 hr 15 min Korean

Mul Naengmyeon

Mul Naengmyeon serves elastic buckwheat noodles in ice-cold beef-dongghimi broth with cucumber, Korean pear, radish and boiled egg.

Samgyetang with all young chicken, klebreis, ginseng, garlic, jujuben and spring onions
3 hr 50 min Korean

Samgyetang

Samgyetang is a clear Korean soup of young whole chickens filled with klebreis, fresh ginseng, garlic, jujuben and marons.

Galbi-jjim with delicate ribs, Korean radish, carrots, Shiitake, Marons and sesame
3 hr 10 min Korean

Galbi-jjim

Galbi-jjim stews beef ribs with Korean radish, carrots, shiitake and marons in a shiny sauce of soy sauce, pear, garlic and sesame.

Bossam with thin pork belly, Chinese cabbage leaves, salad, kimchi, garlic, chilli and ssamjang
1 hr 45 min Korean

Bossam

Bossam serves gently gardened, juicy pork belly in salad and cabbage leaves with kimchi, garlic, chilli and strong Szamjang.

Crispy Haemul Pajeon with spring onions, shrimp, squid and soy vinegar dip
45 min Korean

Haemul Pajeon

Haemul Pajeon is a hearty Korean pancake with long spring onions, shrimp and squid, crispy outside and juicy inside.

Damped Korean mandu with pork, tofu, cabbage, glass noodles and soy vinegar dip
1 hr 15 min Korean

Korean Mandu

Korean mandus are filled with pork, tofu, cabbage, mungbean sprouts, glass noodles and cut garlic and gently dampened.

Jjajangmyeon with thick wheat noodles, black bean sauce, pork, vegetables and cucumber strips
55 min Korean

Jjajangmyeon

Jjajangmyeon are Korean-Chinese wheat noodles with shiny black chunjang sauce, pork, lots of onion, cabbage, zucchini and potato.

Chuncheon Dakgalbi with hot chicken, cabbage, sweet potato, rice cake and perilla leaves
1 hr 20 min Korean

Chuncheon Dakgalbi

Chuncheon Dakgalbi roasts marinated chicken leg meat with cabbage, sweet potato, rice cake and perilla leaves in a spicy Gochujang sauce.

Kimchi Bokkeumbap with fried rice, pork belly, fried egg, spring onions, Nori and sesame
35 min Korean

Kimchi Bokkeumbap

Kimchi Bokkeumbap combines cold rice with well-ripened kimchi, pork belly and kimchi juice to strong Korean fried rice with fried egg.

Sundubu Jjigae with silk tofu, egg, spring onions and red broth
35 min Korean

Sundubu Jjigae

Sundubu Jjigae is a spicy-warming Korean stew with silk tofu, gochugaru, broth, garlic, spring onions and egg. Pig, seafood or mushrooms give extra depth.

Samgyeopsal with grilled pork belly, lettuce leaves, ssamjang, garlic and kimchi
40 min Korean

Samgyeopsal

Samgyeopsal is Korean grill with pork belly, lettuce leaves, garlic, chilli, ssamjang and sesame oil salt dip. Eat in small wraps directly from the table.

Gimbap rice rolls with vegetables, egg, pickled radish and sesame
1 hr Korean

Gimbap

Gimbap is a Korean rice roll with gim algae leaf, sesame rice, vegetables, egg, danmuji and, if desired, beef or fish cake. The fillings are prepared dry and neatly.

Japchae with Korean glass noodles, spinach, carrots, mushrooms and sesame
50 min Korean

Japchae

Japchae is a Korean glass noodle dish with sweet potato starch noodles, vegetables, mushrooms, sesame oil and soy sauce. The ingredients are cooked separately and mixed only at the end.

Bulgogi with thinly fried beef, spring onions, sesame and rice
32 min Korean

Bulgogi

Bulgogi is thinly cut beef in a sweet and salty marinade of soy sauce, pear, garlic, sesame oil and spring onions. Short and hot fried it remains tender.

Kimchi Jjigae with kimchi, tofu, pork belly, spring onions and red broth
45 min Korean

Kimchi Jjigae

Kimchi Jjigae is a Korean stew with well matured kimchi, broth, pork belly or tofu, gochugaru, garlic and soft tofu. Mature kimchi makes the taste deep and sour.

Bibimbap with rice, vegetables, fried eggs, gochujang and sesame in a bowl
50 min Korean

Bibimbap

Bibimbap is a Korean rice shell with warm rice, individually cooked vegetables, egg, sesame oil and Gochujang sauce. The ingredients are first mixed at the table so that textures and aromas remain clear.

Kimchi Pancakes with crispy edges, spring onions and soy dip
25 min Korean

Kimchi Pancakes

Kimchi pancakes are hearty Korean pancakes with kimchi, kimchi juice, flour, starch and spring onions. In plenty of oil the edges become particularly crispy.

Korean Fried Chicken with shiny Gochujang sauce, sesame and spring onions
50 min Korean

Korean Fried Chicken

Korean Fried Chicken is particularly crispy fried with starch and then coated with a shiny Gochujang sauce. Double frying makes the crust stable.

Tteokbokki with red rice cake, fish cake, egg and spring onions
30 min Korean

Tteokbokki

Tteokbokki is Korean street food with soft rice cake in a sweet-sharp Gochujang sauce. Fish cake, spring onions and boiled eggs make the pan filling.

Guide

Strongly and freshly balanced Korean recipes

Korean cuisine combines rice, vegetables, sesame, chilli, kimchi, marinated ingredients and often several small components. The interaction is more important than a single dominant sauce.

With bibimbap, bulgogi, japchae or kimchi dishes, it is worth preparing toppings separately. Thus, vegetables, rice, meat or tofu remain clearly recognisable and the heat can be better controlled.

For more Korean depth

  • marinate marinades: Thus, meat, tofu or mushrooms absorb seasoning more evenly.
  • Sesame last: Oil and roasted seeds give fragrance when they arrive late.
  • Keep sharp controllable: Gochujang or chilli would rather complement than cover everything.

So Korean recipes remain intense, but lively and fresh.

What makes Korean dishes typical

Gochujang is a fermented chilli paste with heat, sweetness and umami. It is often combined with soy sauce, sesame oil, garlic, rice vinegar or sugar to marinades and sauces. Pure in large quantities it can dominate a dish quickly.

Kimchi brings acidity, heat and fermentation. Fresh Kimchi tastes crisper, more mature is especially suitable for stews, fried Rice or pancakes. Vegetables, egg, meat or tofu complement the plate and make heat more controllable.

Prepare multiple components without stress

  • Vegetables: Cut and fry or blanch briefly depending on cooking time.
  • Marinades: Stir early, but let meat or tofu marinate only as long as the recipe.
  • Rice and toppings: Keep warm or store separately and merge only in the shell.

This creates the contrast typical of many Korean dishes from warm, cool, soft, crisp and spicy.

FAQ

Frequently asked questions about Korean Recipes recipes

Gochujang is a fermented Korean chilli paste with heat, sweetness and umami. It is usually diluted and tasted with other ingredients for sauces, marinades, stews and bibimbap.

Stronger matured, sour kimchi is especially suitable for stews, kimchi pancakes and fried rice. Fresher kimchi is more often eaten directly as a crisp side dish.

Cut and cook the vegetable components one after the other, keep them separate and cook the rice in time. Shortly before eating, egg, sauce, sesame and all prepared ingredients come into the shell.