KR Top 10 traditional Korean recipes.

Ingredients

• kimchi, as needed
• 6–8 oz / 170–225 g tofu
• 1 lb / 450 g pork
• tuna, as needed
• 1 tsp–2 tbsp gochujang, to taste
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the kimchi and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups rice
• 1–2 cups prepared vegetables
• 2–4 egg
• 1 lb / 450 g beef
• 6–8 oz / 170–225 g tofu
• 1 tsp–2 tbsp gochujang, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Bibimbap and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1 lb / 450 g beef
• 1 tsp–2 tbsp soy sauce, to taste
• pear, as needed
• 1 tsp–2 tbsp garlic, to taste
• 1–3 tbsp sesame oil
• salt, to taste

Method

1. Season or marinate the beef with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Bulgogi until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1½–2 cups rice cakes
• 1 tsp–2 tbsp gochujang, to taste
• 1 lb / 450 g fish cakes
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Tteokbokki and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Tteokbokki warm, fresh or chilled depending on the traditional style.

Ingredients

• 10–12 oz / 280–340 g sweet potato noodles
• 1–2 cups prepared vegetables
• 1 tsp–2 tbsp soy sauce, to taste
• 1–3 tbsp sesame oil
• salt, to taste

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Japchae until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 1 lb / 450 g chicken
• starch, as needed
• 1 tsp–2 tbsp gochujang, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp soy sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the chicken for Korean Fried Chicken.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 1 lb / 450 g pork belly
• lettuce, as needed
• 1 tsp–2 tbsp garlic, to taste
• ssamjang, as needed
• 1½–2 cups rice
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the pork belly with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Samgyeopsal until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1½–2 cups rice
• enough nori for serving or wrapping
• 1–2 cups prepared vegetables
• 2–4 egg
• 1 lb / 450 g beef
• tuna, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Cook the rice, season it if needed, and let it cool until just warm.
2. Lay nori on a mat and spread a thin, even layer of rice over it.
3. Add the fillings in a line near one edge.
4. Roll firmly, seal the edge, then slice with a sharp damp knife.
5. Serve with dipping sauce, pickles or wasabi as appropriate.

Ingredients

• 1–2 cups prepared scallions
• 1 lb / 450 g seafood
• 2 cups flour
• 2–4 egg
• 1 tsp–2 tbsp soy dipping sauce, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Haemul Pajeon into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• doenjang, as needed
• 6–8 oz / 170–225 g tofu
• 1–2 cups prepared zucchini
• 1–2 cups prepared mushrooms
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the doenjang and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.