World Flavors Cookbook

South Korea Recipes

Korean cuisine is defined by fermentation, bold flavors, and banchan (side dishes). Kimchi — fermented cabbage with chili — is Korea's most famous food and cultural touchstone. From tender bulgogi to fiery tteokbokki, Korean food culture has become a global phenomenon driven by K-Culture.

Recipes from South Korea

• Doenjang Jjigae (Soybean Paste Stew)

  A deeply savory, comforting stew made with Korean fermented soybean paste (doenjang), tofu, and vegetables. It is a quintessential everyday Korean comfort food.

• Kimchi Jjigae (Kimchi Stew)

  A fiery, tangy stew made with aged kimchi, pork belly, and tofu. One of the most beloved stews in Korea, especially on a cold day.

• Samgyetang (Ginseng Chicken Soup)

  A nutritious, invigorating soup featuring a small whole chicken stuffed with glutinous rice, ginseng, jujubes, and garlic, simmered into a milky broth.

• Bibimbap (Mixed Rice Bowl)

  A beautiful and balanced bowl of steamed rice topped with assorted sautéed vegetables, seasoned beef, and a fried egg, all mixed together with a spicy gochujang sauce.

• Bulgogi (Korean BBQ Beef)

  Thinly sliced beef ribeye marinated in a sweet and savory sauce made of soy sauce, pear puree, garlic, and sesame oil, then grilled to perfection.

• Baechu Kimchi (Napa Cabbage Kimchi)

  The most iconic Korean side dish — napa cabbage fermented with a spicy paste of chili flakes, garlic, ginger, and fish sauce. It is the heart of Korean cuisine.

• Japchae (Glass Noodle Stir-Fry)

  A festive dish of chewy sweet potato glass noodles stir-fried with a colorful array of vegetables and seasoned beef, dressed in a sweet and savory soy-sesame sauce.

• Tteokbokki (Spicy Rice Cakes)

  One of Korea's most popular street foods — chewy rice cakes and fish cakes simmered in a thick, sweet, and spicy gochujang-based sauce.

• Kimbap (Seaweed Rice Rolls)

  Often compared to sushi but distinct in flavor, kimbap is made of steamed white rice and various ingredients like vegetables, egg, and meat, rolled in dried sheets of seaweed and sliced into bite-sized rounds.

• Hotteok (Sweet Cinnamon Pancakes)

  A popular winter street food — sweet, chewy dough filled with a molten mixture of brown sugar, cinnamon, and chopped nuts, then pan-fried until golden and crispy.

• Sundubu Jjigae (Soft Tofu Stew)

  A bubbling, spicy stew made with extra-soft tofu, vegetables, and often seafood or meat, finished with a raw egg cracked on top.

• Mandu (Korean Dumplings)

  Versatile Korean dumplings that can be steamed, fried, or boiled, filled with a mixture of minced meat, tofu, glass noodles, and vegetables.

• Galbi Jjim (Braised Short Ribs)

  A luxurious, celebratory dish of beef short ribs slow-cooked in a sweet and savory soy-based sauce with radish, carrots, and chestnuts.

• Sigeumchi Namul (Seasoned Spinach)

  A classic Korean side dish (banchan) made of blanched spinach seasoned with sesame oil, garlic, and soy sauce.

• Oi Muchim (Spicy Cucumber Salad)

  A refreshing, crunchy, and spicy cucumber salad that is a staple side dish in Korean meals.

• Haemul Pajeon (Seafood Scallion Pancake)

  A savory, crispy pancake loaded with green onions and assorted seafood, a favorite snack or appetizer.

• Gamjatang (Pork Bone Soup)

  A hearty, spicy soup made from pork neck bones, potatoes, and various vegetables, known for its deep, rich flavor.

• Yukgaejang (Spicy Beef Soup)

  A spicy, robust red soup made with shredded beef, green onions, and bean sprouts, flavored with a lot of chili oil.

• Galbi (Grilled Beef Short Ribs)

  Classic Korean BBQ short ribs marinated in a sweet and savory soy-based sauce and grilled over charcoal.

• Dakgalbi (Spicy Stir-fried Chicken)

  A popular Chuncheon dish of chicken cubes marinated in a gochujang-based sauce and stir-fried with cabbage, sweet potatoes, and rice cakes.

• Jajangmyeon (Black Bean Noodles)

  A popular Korean-Chinese noodle dish topped with a thick, savory sauce made of chunjang (black bean paste), diced pork, and vegetables.

• Jjamppong (Spicy Seafood Noodle Soup)

  A fiery Korean-Chinese noodle soup loaded with assorted seafood and vegetables in a smoky, spicy broth.

• Mul Naengmyeon (Cold Buckwheat Noodles)

  Refreshing cold buckwheat noodles served in a chilled beef and radish water kimchi broth, perfect for hot summer days.

• Bossam (Boiled Pork Wraps)

  Tender pork belly boiled with aromatics and served with fresh cabbage leaves, spicy radish salad, and salted shrimp sauce.

• Budae Jjigae (Army Base Stew)

  A fusion stew born from post-war necessity, combining American ingredients like spam, sausages, and beans with Korean kimchi and ramen.

• Gyeran-mari (Rolled Omelet)

  A savory rolled omelet made with finely chopped vegetables, a popular side dish in lunchboxes and at bars.

• Kimchi-jeon (Kimchi Pancake)

  A crispy, savory pancake made with aged kimchi and flour, offering a perfect balance of salty, sour, and spicy.

• Hobak-juk (Pumpkin Porridge)

  A smooth, sweet, and comforting porridge made from pumpkin and glutinous rice flour, often topped with sweet rice balls.

• Dak-gangjeong (Sweet and Spicy Fried Chicken)

  Crispy, bite-sized deep-fried chicken pieces glazed in a sticky, sweet, and spicy sauce, topped with peanuts.

• Gilgeori Toast (Korean Street Toast)

  A popular breakfast street food — a buttery toasted sandwich filled with a veggie-packed egg patty, ham, cheese, and a signature sprinkle of sugar.

• Buchu-jeon (Garlic Chive Pancake)

  A simple and aromatic savory pancake made with a large amount of Korean garlic chives, known for its healthy and refreshing taste.

• Miyeok-guk (Seaweed Soup)

  A clean, savory soup made from brown seaweed and beef or mussels, deeply tied to Korean traditions of birth and health.

• Galbi-tang (Short Rib Soup)

  A clear, delicate yet flavorful soup made by simmering beef short ribs for a long time with radish and glass noodles.

• Patbingsu (Shaved Ice with Red Beans)

  The most popular Korean summer dessert — shaved ice topped with sweet red beans, rice cakes, and often condensed milk or fruit.

• Kimchi-jjim (Braised Kimchi with Pork)

  Long-simmered whole aged kimchi leaves wrapped around tender pork belly, creating a melt-in-your-mouth spicy and sour delicacy.

• Haemul-tang (Spicy Seafood Stew)

  A magnificent, spicy stew loaded with a variety of fresh seafood like crab, shrimp, clams, and squid in a robust red broth.

• Bibim Naengmyeon (Spicy Cold Noodles)

  Chewy buckwheat noodles served cold and tossed in a sweet, tangy, and spicy red chili sauce, topped with cucumber and pear.

• Boribap (Barley Rice with Veggies)

  A rustic and healthy meal of steamed barley and rice mixed with various seasoned vegetables and a dollop of gang-doenjang (concentrated soybean paste).

• Seolleongtang (Ox Bone Soup)

  A milky white, deeply nourishing soup made by simmering ox bones for several hours until the marrow creates a rich broth.

• Kongguksu (Cold Soy Milk Noodles)

  A refreshing summer specialty of wheat noodles served in a thick, creamy, and chilled broth made from freshly ground soybeans.

• Sundae (Korean Blood Sausage)

  A popular street food of steamed cow or pig's intestines stuffed with various ingredients like cellophane noodles, barley, and pig's blood.

• Kongnamul Muchim (Soybean Sprout Side Dish)

  One of the most common Korean banchan (side dishes), made of blanched soybean sprouts seasoned with garlic and sesame oil.

• Gamja-jeon (Potato Pancake)

  A simple and comforting pancake made from 100% grated potatoes, resulting in a unique chewy-crispy texture.

• Tteok-galbi (Short Rib Patties)

  Sweet and savory patties made from finely minced beef short ribs, traditionally grilled over charcoal.

• Andong Jjimdak (Braisied Chicken)

  A savory and slightly spicy braised chicken dish from Andong, featuring glass noodles, potatoes, and vegetables in a dark soy-based sauce.

• Myeolchi-bokkeum (Stir-fried Anchovies)

  A staple Korean side dish of tiny dried anchovies stir-fried until crispy and glazed with a sweet and savory sauce.

• Jang-jorim (Soy-braised Beef)

  A salty and savory side dish of beef brisket braised in soy sauce with garlic and quail eggs, designed to last a long time.

• Yak-gwa (Honey Cookies)

  A traditional Korean deep-fried sweet made from wheat flour, honey, ginger juice, and rice wine, known for its flower-like shape and unique texture.

• Sujeonggwa (Cinnamon Persimmon Punch)

  A dark, aromatic, and spicy-sweet dessert punch made from ginger and cinnamon, traditionally served cold with dried persimmons.

• Sikhye (Rice Punch)

  A sweet, traditional Korean malt beverage containing grains of cooked rice, loved for its refreshing quality and digestive benefits.

• Juk (Korean Rice Porridge)

  A comforting and easily digestible rice porridge, with varieties ranging from simple plain rice to versions with abalone, pumpkin, or red beans.

• Kal-guksu (Knife-cut Noodles)

  Hearty, handmade wheat flour noodles cut with a knife and served in a hot broth, often made with anchovies or clams.

• Mandu-guk (Dumpling Soup)

  A comforting soup featuring Korean dumplings (mandu) in a clear beef or anchovy broth, often served with sliced rice cakes.

• Hobak-jeon (Zucchini Pancake)

  Delicate slices of zucchini coated in flour and egg, then pan-fried until golden, a simple and elegant side dish.

• Bindae-tteok (Mung Bean Pancake)

  A thick and savory pancake made from ground mung beans, sprouts, and meat, a classic street food item from traditional markets.

• Nakji-bokkeum (Spicy Stir-fried Octopus)

  A fiery and energetic stir-fry of octopus and vegetables in a very spicy red chili sauce, often served with rice or noodles to balance the heat.

• Ojingeo-chae Muchim (Spicy Dried Squid)

  Chewy strips of dried shredded squid tossed in a sweet and spicy gochujang-based sauce, a beloved and addictive banchan.

• Songpyeon (Half-moon Rice Cakes)

  Small, half-moon shaped rice cakes made of glutinous rice flour and filled with sweet ingredients, traditionally steamed on a bed of pine needles.

• Sujebi (Hand-pulled Dough Soup)

  A rustic and comforting soup where small pieces of wheat dough are torn by hand and dropped into a bubbling anchovy or beef broth with vegetables.

• Tteok-guk (Rice Cake Soup)

  A clean and savory soup made with sliced white rice cakes in a beef or anchovy broth, symbolizing a fresh start and a long life.

• Galchi-jorim (Braised Hairtail Fish)

  A spicy and savory braised hairtail fish dish with large slices of radish, simmered in a rich soy-based red chili sauce.

• Gyeran-jjim (Korean Steamed Egg)

  A light, fluffy, and savory steamed egg dish, often served as a side to balance spicy main courses.

• Yukhoe (Korean Beef Tartare)

  A seasoned raw beef dish made from thin strips of lean beef, flavored with sesame oil, soy sauce, and sugar, served with a raw egg yolk and crisp Asian pear.

• Dubu Kimchi (Tofu with Stir-fried Kimchi)

  A popular anju (drinking snack) consisting of blanched tofu slices served with warm, stir-fried aged kimchi and pork.

• Jeyuk Bokkeum (Spicy Pork Bulgogi)

  Thinly sliced pork marinated in a spicy gochujang-based sauce and stir-fried with vegetables.

• Samgyeopsal (Grilled Pork Belly)

  Thick slices of fatty pork belly grilled at the table and wrapped in lettuce with garlic and ssamjang.

• Ganjang Gejang (Soy Marinated Crab)

  Raw fresh crabs marinated in a mild, savory soy sauce-based brine, known as a 'rice thief'.

• Dwaeji Gukbap (Busan Pork Rice Soup)

  A specialty of Busan: a hearty pork soup with thin slices of boiled pork and rice, seasoned with salted shrimp and chives.

• Milmyeon (Busan Wheat Noodles)

  A Busan variation of naengmyeon made with wheat noodles instead of buckwheat, served in a chilled aromatic broth.

• Janchi Guksu (Banquet Noodles)

  A light and elegant noodle soup made with thin wheat noodles in a clear anchovy and kelp broth.

• Bibim Guksu (Spicy Cold Noodles)

  Thin wheat noodles tossed in a sweet, tangy, and spicy gochujang sauce, a favorite quick summer meal.

• Gopchang Gui (Grilled Tripe)

  Grilled small intestines of cattle or pigs, known for their chewy texture and rich, fatty flavor.

• Dakbal (Spicy Chicken Feet)

  Chicken feet marinated in an extremely spicy red chili sauce and grilled or stir-fried.

• Chueo-tang (Loach Soup)

  A traditional stamina soup made from ground pond loaches and vegetables in a rich, spicy broth.

• Yukhoe Bibimbap (Raw Beef Rice Bowl)

  A high-end version of bibimbap topped with fresh seasoned raw beef tartare (yukhoe).

• Albap (Flying Fish Roe Rice)

  Rice sizzled in a hot stone pot topped with various types of fish roe, creating a popping texture.

• Hoe-deopbap (Raw Fish Rice Bowl)

  A large bowl of rice topped with fresh raw fish slices, mixed greens, and a tangy gochujang sauce.

• Mul-hoe (Cold Raw Fish Soup)

  A refreshing and spicy cold soup with fresh raw fish, vegetables, and often served with noodles or rice.

• Agwi-jjim (Braised Monkfish)

  A very spicy and thick braised dish of monkfish and large amounts of soybean sprouts.

• Kodari-jjim (Braised Dried Pollock)

  Semi-dried pollock braised in a savory and spicy soy-based sauce with radish and peppers.

• Galchi-gui (Grilled Hairtail)

  Long, silver hairtail fish seasoned with salt and grilled until the skin is crispy and the flesh is tender.

• Godeungeo-jorim (Braised Mackerel)

  Fresh mackerel braised with large pieces of radish in a spicy and savory soy sauce broth.

• Kkongchi-gui (Grilled Saury)

  Pacific saury salted and grilled whole, a common and affordable nutritional side dish.

• Kimchi-buchimgae (Kimchi Pancake)

  Crispy and savory pancake made with chopped aged kimchi and flour batter.

• Nokdu-jeon (Mung Bean Pancake)

  Another name for Bindaetteok, these nutty and hearty pancakes are a staple of traditional markets and holiday tables.

• Dak-kalguksu (Chicken Noodle Soup)

  Hand-cut noodles in a rich and comforting chicken broth with shredded chicken meat.

• Kimchi-mari-guksu

  Cold wheat noodles in a refreshing icy broth made from a mix of kimchi juice and beef stock.

• Saengseon-hoe (Korean Sashimi)

  Fresh raw fish sliced and served with a variety of dips and lettuce wraps, emphasizing a chewy texture.

• Injeolmi (Soybean Powder Rice Cakes)

  Chewy, nutty rice cakes made from steamed glutinous rice, pounded until elastic and coated in roasted soybean powder.

• Sundubu Jjigae (Soft Tofu Stew)

  A fiery Korean stew of silky soft tofu, vegetables, and seafood in a spicy gochugaru broth, served bubbling hot with a raw egg cracked in.

• Traditional Napa Kimchi

  Korea's most important food — whole napa cabbages salted, stuffed with chili-garlic-fish sauce paste, and fermented for complex sour-spicy-umami perfection.