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

Golden brown Korean Hotteok with liquid brown sugar-cinnamon-nut filling
2 hr 5 min Korean

Hotteok

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

Mul Naengmyeon with buckwheat noodles in ice-cold broth, cucumber, pear, radish, beef and egg
5 hr 15 min Korean

Mul Naengmyeon

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

Samgyetang with whole young chicken, sticky rice, ginseng, garlic, jujubes and spring onions
3 hr 50 min Korean

Samgyetang

Samgyetang is a clear Korean soup made from young whole chicken stuffed with sticky rice, fresh ginseng, garlic, jujubes and chestnuts.

Galbi-jjim with tender beef ribs, Korean radish, carrots, shiitake, chestnuts and sesame seeds
3 hr 10 min Korean

Galbi-jjim

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

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

Bossam

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

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 on the outside and juicy on the inside.

Steamed Korean Mandu with Pork, Tofu, Cabbage, Glass Noodles and Soy Vinegar Dip
1 hr 15 min Korean

Korean Mandu

Korean mandu are filled with pork, tofu, cabbage, mung bean sprouts, glass noodles and garlic chives and gently steamed.

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 spicy chicken, cabbage, sweet potato, rice cake and pearl leaves
1 hr 20 min Korean

Chuncheon Dakgalbi

Chuncheon Dakgalbi roasts marinated chicken thighs with cabbage, sweet potato, rice cake and pearl leaves in a spicy gochujang sauce.

Kimchi Bokkeumbap with fried rice, pork belly, fried egg, spring onion, nori and sesame seeds
35 min Korean

Kimchi Bokkeumbap

Kimchi Bokkeumbap combines cold rice with well-ripened kimchi, pork belly and kimchi juice to a 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 hot-warming Korean stew with silk tofu, gochugaru, broth, garlic, spring onions and egg. Pork, seafood or mushrooms add depth.

Samgyeopsal with grilled pork belly, salad leaves, samjang, garlic and kimchi
40 min Korean

Samgyeopsal

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

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

Gimbap

Gimbap is a Korean rice roll with Gim seaweed leaf, sesame rice, vegetables, egg, danmuji and, if desired, beef or fish pie. The fillings are prepared dry and tidy.

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

Japchae

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

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

Bulgogi

Bulgogi is thinly sliced beef in a sweet and salty marinade of soy sauce, pear, garlic, sesame oil and spring onions. It remains tender when fried short and hot.

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

Kimchi Jjigae

Kimchi Jjigae is a Korean stew with well-ripened kimchi, broth, pork belly or tofu, gochugaru, garlic and soft tofu. Ripe kimchi makes the flavour deep and sour.

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

Bibimbap

Bibimbap is a Korean rice bowl with warm rice, individually cooked vegetables, egg, sesame oil and gochujang sauce. The ingredients are mixed at the table to ensure that textures and flavours 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 fried with starch until crispy and then covered with a shiny gochujang sauce. Double-frying makes the crust stable.

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

Tteokbokki

Tteokbokki is Korean street food with soft rice cakes in a sweet and hot gochujang sauce. Fish pie, spring onions and boiled eggs make the pan filling.

Guide

Balancing Korean Recipes Strong and Fresh

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

For Bibimbap, Bulgogi, Japchae or Kimchi dishes, it is worth preparing toppings separately. Thus, vegetables, rice, meat or tofu remain clearly recognisable and the pungency can be controlled better.

For more Korean depth

  • Let marinade: Meat, tofu or mushrooms absorb seasoning more evenly.
  • Sesame last: Oil and roasted seeds give off scent when they arrive late.
  • Keep heat controllable: Add gochujang or chilli rather than covering everything.

Korean recipes remain intense, but lively and fresh.

What makes Korean dishes typical

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

Kimchi brings acidity, pungency and fermentation. Fresh kimchi tastes crisper, more ripe and is particularly suitable for stews, fried Rice or pancakes. Vegetables, eggs, meat or tofu complement the plate and make the heat more controllable.

Prepare multiple components without stress

  • vegetables: Cut individually and fry or blanch briefly depending on the cooking time.
  • Marinades: Stir early, but only allow meat or tofu to marinate as long as the recipe specifies.
  • Rice and toppings: Keep warm or store separately and bring together in the dish.

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

FAQ

Frequently asked questions about Korean Recipes recipes

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

More mature, sour kimchi is particularly suitable for stews, kimchi pancakes and fried rice. Fresher kimchi is more often eaten directly as a crunchy side dish.

Cut and ferment the vegetable components one after the other, keep them separate and cook the rice in time. Shortly before the meal, the egg, sauce, sesame seeds and all the prepared ingredients are put into the shell.