Our Top-Rated Korean Recipes
Korean BBQ Buns
Chinese steamed buns are an unexpected treat; they're squishy, slightly chewy, and all-around wonderful. Look for them in the freezer section at Asian markets; aim for the folded buns, sometimes labeled lotus buns or Chinese hamburger buns. And if you can't find them, you can stuff the meatballs into standard slider buns.
Korean Barbecue Spatchcock Chicken with Shishitos and Scallions
This impressive and vibrant meal comes together surprisngly quick thanks to the power of the grill and the power of spatchcocking. If you've never tried it before, spatchcocking is a technique that refers to removing the bird's back bone so that you can butterfly the whole chicken open. This technique is a guaranteed route to succulent meat, ultra-crispy skin, and a much quicker cooking time.
L.A. Korean Short Rib Tacos
L.A. Korean Short Rib Tacos image
Chef Nyesha Arrington serves these crisp-edged, gently spicy latkes for brunch at her Venice Beach restaurant, Leona. They're great with a green salad on the side.
Korean Chicken Lettuce Wraps
Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste).
Korean-Style Pork and Rice
Gochujang is a spicy, deeply savory sauce made from Korean chiles, fermented soybeans, and salt. It adds a mild heat to the finished dish so kids can still enjoy. Use the sauce as a marinade or baste for grilled meats, a dipping sauce for kebabs, or a stir-in for sandwich spreads. The pork mixture would also be fantastic in an East-meets-West sloppy joe: Pile on a toasted hoagie roll with a carrot and radish slaw, sliced green onions, and a squeeze of fresh lime.
Korean-Style Short Ribs with Chile-Scallion Rice
The slow cooker makes a masterpiece of beef short ribs as the meat becomes buttery tender and the cooking liquid reduces to a spicy, deeply savory sauce. Sake, a dry rice wine, and mirin, a stronger, sweeter rice wine, balance each other here (the alcohol will cook off as the dish simmers). Both are available at most grocery stores. Spicy, tangy kimchi, or Korean-style fermented cabbage, adds heat and complexity to the dish.
Korean Spaghetti and Meatballs
Korean kimchi invigorates a standby weeknight dinner. Bring the pasta water to a boil while you make the meatballs.
Slow Cooker Korean Pork Lettuce Wraps
This dish is great for a casual get-together or a weeknight meal (with leftovers). The seasoning paste is modeled after Korean ssamjang--a concentrated, salty, slightly spicy concoction. Unlike traditional versions, though, ours is made with grocery store ingredients for ease and convenience.
Korean Shrimp BBQ Bowl
This is a riff on the classic rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Korean shrimp BBQ bowl must-haves such as matchstick-cut carrot, shredded cabbage, and pan-seared shrimp top brown rice.
Here's a fun Korean spin on a classic Mediterranean appetizer. A drizzle of toasted sesame oil enhances the nuttiness of tahini (sesame seed paste) in this quick make-ahead dip, and rice vinegar stands in for the usual lemon juice. Kimchi gets blended into the hummus, where it adds a hint of savory pickled essence. It's also chopped and sprinkled on top for a burst of fermented pungency. Serve with sliced cucumbers, whole radishes, raw cauliflower florets, baby carrots, and rice crackers.
Bulgogi Jungol (Korean Bulgogi Soup)
This is my version of the lunch I enjoyed with my relatives. It is a specialty of the Hapcheon area--a soup take on the popular Korean dish bulgogi (grilled marinated beef). In Hapcheon, the soup was cooked on the table, and we monitored the cooking. At home, you'll need to watch closely so the broth doesn't boil; you want it at a bare simmer, or else the meat will get tough and the broth cloudy.
Learn how to make this traditional Korean side like a pro.
Sticky Korean Lamb Skewers
Lamb top round comes from the leg; it's a flavorful, boneless cut that's still tender enough for quick cooking.
Shang Kimchi (Summer, or Raw, Kimchi)
You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.
Haemul Pajeon (Korean Seafood Pancake)
It's been a while since we had pajeon (literally translated pa=green onion/scallions and jeon=pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend the night at Komo's house (Auntie's). There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference. There are some great places in Korea that make this using fresh, whole seafood that is unbelievably delicious. I've tried to replicate it but to no avail. This dish also referred to as anju (alcohol-accompanied side dish) which is very popular in Korean restaurants and bars. The recipe below also includes a basic dipping sauce that can be made in minutes.
Korean-Style Grilled Hanger Steak with a Pickle Bar for the Beach
Hanger steak is very flavorful but can be a little chewy; for maximum tenderness, don't cook it past medium-rare, and slice it against the grain.
Often fermented and aged (sometimes for months), kimchi is a spicy Korean condiment. It's traditionally served with steamed white rice and pairs well with stir-fries.
A delicious combination of rice and vegetables, this signature Korean dish is worth the effort. As you prepare each component, place hot food on a jelly-roll pan and keep in a warm oven.
Korean Seafood Pancakes
These crispy seafood pancakes get a spicy tang from the kimchi that's mixed into the batter. To add more heat to the dish, thinly slice a hot chile pepper and add it to the dipping sauce.
Korean-Spiced Sticky Wings
Easy to make and oh-so-tasty, Korean-Spiced Sticky Wings will make a splash at your next bash.
Sizzling Korean-Style Beef with Sesame Seeds
Paper thin slices of beef seared quickly with garlic and soy. The trick to making the beef ultra thin is to partially freeze it making it easy to slice.
Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)
Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.
Korean Barbecue Burgers
These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.