Korean cuisine attracts with spices, interesting techniques, an abundance of vegetables and unusual dressings. And it is quite simple, despite not the most banal ingredients. Here are 20 Korean Food Recipes You Can Easily Make Yourself!
1. Kimchi
An independent snack and the basis for many other dishes.
You will need: 1 kg Chinese cabbage, 4 garlic cloves, 1 carrot, 1 chili, 0.5 onion, 2 tbsp. red pepper, 90 g salt, 0.5 tsp. sugar, soy sauce, spices.
Cooking: Cut the head of cabbage into pieces and pour cold brine from water and salt. Press down and leave at room temperature for 12 hours, turning over in the process.
Mix spices, water, crushed garlic and soy sauce to taste, and rub each cabbage leaf. Add chopped onions and carrots, fill halfway with the remaining brine and put under pressure in the refrigerator for 2 days.
2. Pigodi
Steamed pies with filling, also known as pyanse.
You will need: 350 ml water, 650 g flour, 1 tsp. salt and sugar, 1 tbsp. vegetable oil, 40 g fresh yeast, 250 g minced meat, 350 g cabbage, 150 g onion, spices, garlic.
Cooking: Pour yeast, sugar and salt with warm water, leave for 10 minutes, and knead the dough with flour. At the end, add the oil and leave it warm for an hour.
Chop the cabbage and lightly fry it with minced meat, onion and spices to taste. Divide the dough into balls, roll into cakes, put in each filling and seal the edges. Leave the pigodi for 15 minutes and steam for about half an hour.
3. Ttoki
Delicious rice dumplings can be a dessert or an addition to a main course.
You will need: 3 cups rice flour, 1.5 cups water, 1 tsp. sesame oil, 1 tsp salt.
Cooking: Mix salt with flour, gradually add water and knead the dough. Leave the mixture to steam for 20 minutes, add sesame oil and knead until smooth. Roll the dough into sausages, cut and fry with sauce or honey to taste.
4. Sundae
You won’t believe it, but Korea even has its own blood recipe!
You will need: 500 ml of blood, 600 g of boiled rice, 250 g of bacon, 300 g of kimchi, 100 g of carrots, 400 g of onions, 60 g of garlic, 2 meters of beetroot, spices.
Cooking: Mince lard, onion and garlic, finely chop carrots, onions, garlic and kimchi, and mix everything with rice. Add blood and spices, knead thoroughly, fill the casing and cook sundae for 7-8 minutes after boiling.
5. Kimchi chige
An original multi-component soup with spicy pork.
You will need: 250 g pork, 350 g kimchi, 200 g tofu, 0.5 onions, 2 cloves of garlic, 100 g oyster mushrooms, 3 cups of water, 100 ml of wine, 1 bunch of green onions, spices.
Cooking: Cut the meat into small pieces and fry directly in the pan. Pour in the wine, simmer for 5 minutes, and add the crushed kimchi. After 10 minutes – 0.5 cups of kimchi brine and water, bring to a boil and cook for another 10 minutes. After that, add all the other ingredients, chopped randomly, and after 5 minutes, remove the soup from the heat, season and sprinkle with green onions.
6. Doenjang jjigae
For this spicy soup, you definitely need the soy paste of the same name.
You will need: 1 potato, 0.5 zucchini, 1 onion, 5 garlic cloves, 25 g dried anchovies, 200 g seafood, 150 g tofu, 500 ml water, 4 tbsp. doenjang paste, spices, chili, green onion.
Cooking: Cut the vegetables into medium cubes and chop the chili with garlic and green onions. Put everything in a saucepan, add seafood and anchovies, cover with water and bring to a boil.
Lower the heat, add dwenjang paste to the soup, stir and simmer for 15 minutes. Add the tofu cubes to the soup, stir again and simmer for another 5 minutes. Turn off the heat, season and sprinkle with green onions.
7. Siryaga tyamuri
Korean pork soup with Chinese cabbage.
You will need: 300 g pork on the bone, 2 potatoes, 300 g Chinese cabbage, 1 onion, 2 tbsp. soy paste, spices.
Cooking: Boil the meat until tender, and add the potatoes chopped on a Korean grater. Immediately add cabbage, and when they are cooked, fried onion and soy paste. Bring the soup to taste with spices.
8. Kuksu
Traditional noodles with various additives, spices and sauces.
You will need: 300 g noodles, 300 g beef, 2 eggs, 100 g radishes, 300 g cucumbers, 2 garlic cloves, 200 g cabbage. 50 g cilantro, 1 liter of water, spices, soy sauce, vinegar.
Cooking: Cut the meat into thin strips and quickly fry over high heat. Add shredded cabbage and spices, simmer for 10 minutes and let cool. Separately, boil the noodles and rinse.
Grate radishes and cucumbers, chop cilantro and garlic, and mix everything with soy sauce, vinegar, spices and oil to taste. Beat eggs with a couple of tablespoons of water, fry thin omelets and cut into noodles. Divide all ingredients into bowls andpour water with soy sauce, sugar and vinegar.
9. Kimbap
Like any other rolls, they can be made with any filling.
You will need: 300 g seaweed, 1 cup sushi rice, 2 cups water, 3 tbsp. rice vinegar, 3 eggs, 300 g ham, 300 g pickled radish, 6 sheets of nori.
Cooking: Boil the washed rice until cooked and season with rice vinegar with sugar and salt to taste. Beat the eggs until fluffy, fry the omelet and cut into strips. Cut the radish and ham in the same way. Spread the nori rice and a strip of each ingredient, and roll the kimbap like regular rolls.
10. Chirgum-cha
Light snack salad of sprouted beans.
You will need: 400 g mung bean sprouts, 3 tbsp. soy sauce, 50 ml corn oil, 50 g onion, 2 cloves of garlic, 50 g cilantro, 1 tbsp. sesame oil, 100 ml of water, spices.
Cooking: Finely chop the onion, fry it in corn oil until brown, add the spices and strain the dressing oil. Blanch the mung bean sprouts in boiling water for 30 seconds, then rinse immediately with cold water. Mince the garlic and cilantro, add spices and soy sauce, and drizzle with sesame and onion oil.
11. Bibimbap
Where without rice with an egg in Asian cuisine?
You will need: 150 g rice, 120 g bean sprouts, 0.5 bunch of spinach, 100 g pumpkin, 3 mushrooms, 100 g minced meat, 0.5 carrots, 3 eggs, 3 tsp. soy sauce, spices, garlic, sesame seeds, 1 tsp. sesame oil.
Cooking: Boil the rice, boil the sprouted beans separately for 20 minutes and mix with a clove of garlic and sesame oil. Boil spinach for a minute, squeeze, chop and mix with spices, garlic and soy sauce.
Thinly slice the pumpkin, salt and fry until tender over high heat. Do the same with mushrooms and carrots, and separately fry the minced meat with spices and soy sauce. Place all ingredients in bowls and top with fried fried eggs.
12. Vecha
The perfect spring appetizer with fresh cucumbers.
You will need: 300 g beef, 3 cucumbers, 2 garlic cloves, 1 tsp. vinegar, 2 tbsp. soy sauce, 1 onion, 1 pepper, spices.
Cooking: Cut the cucumbers into large cubes, sprinkle with salt and leave for 20 minutes. Drain the liquid, add vinegar, garlic, spices and sugar to taste, and stir. Finely chop the meat and onion, fry until tender and pour in the soy sauce. Cut the pepper into strips, mix all the ingredients and let the appetizer brew.
13. Chicken in sweet and sour sauce
An Asian classic usually served with rice.
You will need: 500 g chicken, 4 tbsp. starch, 1 tbsp. sesame, 4 tbsp. sugar, 3 tbsp. apple cider vinegar, ketchup and soy sauce, 1 tbsp. sesame oil, spices, garlic, chili.
Cooking: Cut the chicken into pieces, mix with starch, fry until golden and set aside. Pour vinegar, soy sauce, sesame oil, ketchup into a pan, add sugar and garlic, and bring to a boil.
Add a little water and starch to the desired consistency, return the chicken to the pan and simmer for a couple of minutes over low heat. Sprinkle with sesame seeds.
14. Fart
Another Korean soup literally from everything that was at hand.
You will need: 300 g pork, 1 onion, 2 potatoes, 1 eggplant, 1 radish, 1 sweet pepper, 1 hot pepper, 3 garlic cloves, 200 ml pureed tomatoes, 100 g tofu, 1 tbsp. soy paste, 2 tbsp. soy sauce, spices.
Cooking: Cut the meat into small cubes and fry with onions. Add garlic and sweet pepper to it, and after a couple of minutes – eggplant, radish and hot pepper. After a couple of minutes, fill everything with water, add potato cubes and cook until almost ready.
Lightly fry the soy paste with spices and soy sauce, pour over the tomatoes, simmer until thick and add the paste to the soup. Boil for a couple of minutes, add the tofu cubes and remove the thick soup from the heat.
15. Omuk
Simple, quick and convenient fish sticks sold as fast food in Korea.
You will need: 200 g fish fillet, 70 g shrimp, 80 g squid, 1 onion, 2 cloves of garlic, 1 protein, 60 g flour, 60 g starch, spices.
Cooking: Grind fish, seafood and onions with a blender or meat grinder. Add protein, garlic, spices, sugar and a spoonful of butter, and mix until smooth. Add flour with starch, mix again and form sticks. Fry them on all sides.
16. Kamdi-cha
Unusual Korean potato salad.
You will need: 500 g potatoes, 1 onion, 2 garlic cloves, 3 tbsp. vegetable oil, 2 tbsp. vinegar, 1 tsp salt, spices.
Cooking: Shred potatoes on a grater for Korean carrots, pour cold water with vinegar for 5 minutes, boil for 2-3 minutes in boiling water and put in a colander. Grind the onion with garlic, fry until golden brown and add to the potatoes with spices and butter. Let the salad rest longer.
17. Teokbokki
Rice dumplings are sometimes sold ready-made.
You will need: 300 g rice flour, 400 ml water, 2 tbsp. paprika, 1 tsp red pepper, 2 tsp co li, 3 cloves of garlic, 1 carrot, 1 onion, 150 g of sausages, 100 ml of tomato juice, 1 tsp. honey, sugar and sesame oil, 1 tbsp. vegetable oil.
Cooking: For dressing, mix a spoonful of water, garlic, a spoonful of paprika and salt, sugar and red pepper. Mix rice flour with salt and a glass of water, boil for 20 minutes for a couple, add sesame oil, knead the dough and cut into cubes. It will take 300 g of ttok.
Fry onions and carrots, add sausages and tomato juice, and after two minutes – tteoki and another glass of water. At the end, add dressing to taste, the remaining paprika, honey, mix and cook for 10-15 minutes over high heat.
18. Yakkva
Fried honey biscuits, also called yugwa.
You will need: 140 g flour, 20 ml sesame oil, 30 g honey, 20 ml water, 20 ml rice wine.
Cooking: Grind flour with sesame oil, and separately mix honey, water and rice wine until smooth. Add the syrup to the flour, knead a homogeneous dough and leave for 30 minutes. Roll out the dough into a layer 1 cm thick, cut into cubes and fry in a large amount of oil. Serve with honey.
19. Kaktugi
Daikon with pear and Korean-style fish sauce. Instead of fish, you can take soy sauce.
You will need: 1.5 kg of daikon, 2 carrots, 1 pear, 1 bunch of green onions, 25 g of ginger, 50 ml of fish sauce, 4 cloves of garlic, chili, 2 tbsp. salt and sugar.
Cooking: Cut the daikon into cubes, sprinkle with salt and sugar, and leave for half an hour, stirring occasionally. Drain in a colander and leave 50 ml of juice. Finely chop the garlic, grate the ginger and pear, cut the carrot into thin sticks, and the onion into short feathers. Add fish sauce, radish juice, hot pepper, mix everything thoroughly and leave to marinate in a closed jar for 2 days.
20. Bulgogi
Excellent beef in pear marinade.
You will need: 500 g beef, 0.5 pear, 1 onion, 4 garlic cloves, 30 g ginger, 3 stalks of green onions, 3 tbsp. soy sauce, 2 tbsp. sugar, 1 tbsp. sesame oil, spices.
Cooking: Mix the grated pear, chopped onion, garlic, ginger, spices and green onion. Cut the beef very thinly and marinate in this mixture for at least half an hour. Fry the meat in several batches over high heat.