From bibimbap with colorful toppings to sesame spinach, japchae and sweet-spiced yakgwa, these Korean recipes show different ways to build flavor and texture. Choose a bowl of rice with separate components, serve a few side dishes together, or go for something crispy with gochujang. Some modern dishes are labeled Korean-inspired; the classic recipes keep their own distinctive preparations.
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LunchThis colorful kimbap fills soft rice seasoned with sesame oil with spinach, thin omelet, sautéed carrot and crisp pickled daikon. Letting the fillings cool first keeps the nori sheets firm and makes the rolls easy to slice.
Side dishSweet, deeply roasted carrots with cool yogurt, the salty umami of doenjang and a bright touch of lime. Sesame and spring onion give this colorful side dish a final bit of crunch and bite.
Main courseThinly sliced beef takes on a sweet-and-savory flavor from a marinade of soy sauce, garlic, sesame oil, and grated pear. Cook it in small batches over high heat for browned, caramelized edges. Served with rice, lettuce, and scallions, it makes a complete main course.
Side dishThis Korean pancake has crispy edges from scallions and a soft, savory center with shrimp and squid. Serve it cut into wedges with a bright dipping sauce of soy sauce, rice vinegar, and sesame.
LunchGolden-brown tofu is paired in this sandwich with spicy gochujang mayo, fresh pointed cabbage with miso, and quick-pickled radish. A spoonful of chili crisp makes it extra crunchy and full of spice.
Main courseTender roasted aubergine gets a sweet-and-spicy glaze of gochujang and miso. Crispy rice, fresh cucumber and a spoonful of chili crisp make this a bowl of bold contrasts.
Main courseRoasted cauliflower gets coated in a sticky, sweet-and-spicy gochujang and miso sauce. Served with rice, garlicky spinach and a spoonful of chili crisp, it makes a complete meal with soft, fresh and crunchy elements.
Main courseGolden-brown chicken thighs get a glossy sauce made with gochujang, miso, soy sauce and rice vinegar. Served with tender rice, fresh cucumber and a spoonful of chili crisp, this is a meal with heat, tang and crunch.
DessertThese small Korean cookies are fried until golden brown, then soaked in honey and rice syrup. Sesame oil gives the dough a nutty aroma, while ginger balances the sweet, firm cookies. Allow at least three hours for soaking.
Side dishCrisp cubes of daikon, spicy gochugaru and garlic make kkakdugi a tangy side dish that goes well with rice, noodle soup and stews. The radish ferments at room temperature after salting, then continues to ferment in the refrigerator.
Main courseGyeran jjim is a soft Korean egg custard with spring onion and a savory broth base. Serve it fresh from the pan with rice and a few fresh or spicy banchan.
Side dishTender steamed eggplant soaks up garlic, soy sauce and sesame oil in this Korean banchan. Serve gaji namul at room temperature or chilled, alongside rice and other side dishes.
Main courseA bowl of steaming rice with garlic spinach, bean sprouts, carrot and a fried egg. Stir in spicy gochujang sauce at the table, bringing the soft, fresh and crunchy toppings together.
LunchIn beoseot-bap, rice and mushrooms cook together, letting the fragrance of shiitake and hearty mushrooms infuse the grains. Serve it with a spicy, salty sauce made with soy sauce, sesame oil and spring onion; everyone can spoon it over their rice as they like.
Side dishSmall pieces of chicken get a thin, crispy coating from being fried twice. Then they’re briefly tossed in a glossy sauce made with gochujang, garlic and soy sauce: spicy, savory and lightly sweet. Serve the chicken straight away as a shareable appetizer.
Side dishThis Korean spinach banchan combines tender green leaves with garlic, soy sauce and toasted sesame seeds. Brief blanching and squeezing the spinach well keeps it tender but not watery.
Main courseA bowl of warm rice topped with separately cooked mushrooms, crunchy bean sprouts, spinach, carrot and a fried egg. Serve the spicy gochujang sauce on the side and mix everything together at the table.
Side dishThin slices of mushroom, lightly dusted with flour and dipped in egg, turn golden brown in no time. Serve this Korean jeon warm with a refreshing dip made with soy sauce, vinegar and spring onion.
Main courseSmooth Korean sweet potato noodles soak up the savoury dressing beautifully. With sautéed shiitake and oyster mushrooms, spinach, carrot and onion, japchae becomes a colourful main course with both tender and chewy textures.
Side dishShiitake, oyster mushrooms and button mushrooms are quickly fried over high heat, so they develop browned edges and stay firm. Garlic, spring onion, soy sauce and sesame oil give this Korean bokkeum its savory, nutty flavor.
Main courseThis Korean hotpot brings shiitake, oyster mushrooms and enoki together with tofu and tender glass noodles in a light, spicy garlic broth. Set the pan on the table and let the ingredients gently cook there.
Rice is a useful starting point for several dishes in this collection. In bibimbap, the vegetables, mushrooms, egg and sauce are arranged in separate components over the rice; mix everything to taste at the table. This keeps the toppings distinct and lets you decide how much gochujang to add. The spinach, bean sprouts and carrot are cooked briefly or separately so they keep their own bite and flavor.
Small vegetable dishes such as sigeumchi namul, kongnamul muchim and gaji namul go well alongside rice and a heartier main dish. They are different preparations, not interchangeable recipes: the spinach is briefly blanched, the soybean sprouts are boiled and the eggplant is steamed. Sesame oil, garlic and scallions give each one a savory, fragrant finish. Serve them chilled or at room temperature, as indicated in the recipes.
Gochujang gives sauces a concentrated blend of heat and savoriness. In the chicken with rice and cucumber, the sauce turns glossy in the pan and clings to the meat; with the cauliflower and eggplant, it goes into the oven too. The sweeter ingredients in those sauces round out the sharp flavor, while rice vinegar and refreshing cucumber provide balance. Chili crisp adds a crunchy accent, but is optional where the recipe says so.
For a milder flavor, you can reduce the amount of gochujang in modern, Korean-inspired dishes; add a little water if needed to keep the sauce spreadable or spoonable. Mushrooms bring a different kind of savoriness. Cook them in batches and give them room in the pan: that way, they can develop browned edges instead of mostly steaming. This technique works in dishes such as bibimbap with mushrooms, bokkeum and japchae. Japchae uses dangmyeon, glass noodles made from sweet potato starch; regular rice noodles have a different bite, so they are not an exact substitute.
Not every dish calls for a hot pan or spicy sauce. Gyeran jjim is a soft steamed egg dish: stirring gently as the egg sets slowly helps create an even, tender texture. Serve it right away with the short-grain rice from the recipe. Samgyetang is a meal-in-a-bowl soup made differently: the chicken cooks gently in broth and is opened at the table, so the glutinous rice from inside falls into the soup.
Kkakdugi, cubes of daikon with gochugaru, garlic and ginger, needs time for the flavor to develop. Follow the fermentation steps and put the jar in the refrigerator once it starts to fizz lightly and smells pleasantly sour; keep refrigerated and use clean utensils. For a completely different finish, there are yakgwa honey cookies: frying them at a moderate temperature gives them time to turn evenly golden brown, after which they absorb syrup. Start making them well ahead, because the cookies need to soak in the syrup for at least three hours.