Korean Food Recipes

Easy kimchi tuna fried rice recipe! Koreans usually cook fried rice when their fridge is nearly empty or when they need to get rid of leftover vegetables. This recipe is a great example of those. 🙂 Kimchi fried rice with tuna! I often make kimchi fried rice with smoky bacon but canned tuna is also a popular choice along with spam. Enjoy! INGREDIENTS FOR KIMCHI TUNA FRIED RICE (SERVES 2) MAIN Some cooking oil 1/2 onion, diced 1/5 zucchini, dice 1 cup kimchi, cut into small pieces 185g /6.5 ounces canned tuna, liquid drained 2 cups cooked rice 1 Tbsp toasted sesame oil SEASONING SAUCE (MIX THESE IN A BOWL) 1 Tbsp kimchi juice (liquid from kimchi container) 1 Tbsp gochujang (Korean chili paste) 1/2 Tbsp soy sauce, regular 1/2 Tbsp sugar GARNISH (OPTIONAL) green onions, thinly sliced toasted sesame seeds * If you want to learn more about Korean ingredients, check my essential Korean ingredients list. HOW TO MAKE KIMCHI TUNA FRIED RICE 1. On medium high heat preheat a pan/wok and once heat

Bulgogi spring rolls with sweet ssamjang sauce is a delicious Korean and Southeast Asian fusion dish created with popular Korean BBQ beef bulgogi. It’s light, fresh, and moreish! BULGOGI (KOREAN BBQ BEEF) I love Bulgogi (Korean BBQ Beef) and I know how much you love it too. The slightly salty, sweet and savoury flavour is hard to resist! Nowadays, I make Bulgogi at least once a week at home, so finding a creative way to serve Bulgogi is another fun part of being a food blogger. 😉 BULGOGI SPRING ROLLS WITH SWEET SSAMJANG SAUCE Today, I’m sharing another creative way to enjoy Bulgogi using rice paper wrappers. I would call it Bulgogi spring rolls, but you could call it Bulgogi salad rolls or Bulgogi summer rolls, whichever appeals to you more. Deliciously marinated Bulgogi is briefly cooked over a stove (you can use an outdoor BBQ grill if you want!) then served on prepared rice paper, lettuce, Korean perilla leaves, cucumber and carrots. These give a really nice crunchy texture as well

A healthy Korean chicken noodle soup recipe! Dak kalguksu (닭칼국수)  is one of the stamina foods like Samgyetang (ginseng chicken soup). You probably heard from somewhere that us Koreans like overcoming the summer heat with heated food (이열치열 or 以熱治熱). Anyhow, because I haven’t cooked this food for a long time I had to revisit my recipe to make sure it is OK to present to you. I have to say, it was a really hot night when I made this hot soup! Nonetheles, it was so worth it when the hot soup settled into my stomach as it was quite comforting. I call it – “chicken soup magic”! All of us were sweating as we sipped through this hot chicken soup, but we kept reminded each other that it’s good for our body. I am sure this dish will be good for those of you in cold weather to warm you up too. Enjoy! INGREDIENTS FOR KOREAN CHICKEN NOODLE SOUP (SERVES 3 TO 4) Main 1.2kg whole chicken, cleaned 10 cups filtered water (enough to cover the chicken in a pot) 300g kalguksu noodles / or udon noodles Spic

Learn how to make everyday Korean soup – Korean soybean paste soup! Today I’m sharing Korea’s most staple soup – Doenjang Guk (된장국, Korean soybean paste soup/ Korean miso soup). As I was growing up, I think I had various versions of Doenjang Guk at least a couple of times a week, if not every day! Yeah, it’s such a commonly consumed soup in every Korean household, so you’ve got to try this! DIFFERENCE BETWEEN DOENJANG GUK (된장국) AND DOENJANG JJIGAE (된장찌개) I thought you might be wondering about the difference between Doenjang Guk and Doenjang Jjigae? Well, my simple answer is Doenjang Guk is Korean soybean paste soup and Doenjang Jjigae is Korean soybean paste stew. Guk (국) tends to have more water/stock/broth in comparison to the rest of the ingredients (vegetables and/or meat) than Jjigae (찌개). This implies, not always though, that Jjigae usually has a stronger taste (may be even slightly saltier or spicier) than Guk. Also Guk is typically served in an individual serving bowl but usual

Spicy Korean seafood hot pot! It’s loaded with prawns, mussels and vegetables. Delicious and very refreshing!  This spicy seafood hot pot (haemul jeongol, 해물전골) is something you might like on a cold night. The soup was so flavorful and moreish, you can not dislike it if you love Korean food! When I had the first spoonful of the soup it gave me a feeling as if I solved some kind of a mystery, though the hit of the korean chili flakes on your throat is something you need to watch out for. 😉 I cooked this stew on a portable burner, something I very much enjoy doing lately when I cook. I’m a firm believer in that food tastes best when it is kept hot during the meal! Enjoy the seafood hot pot! INGREDIENTS FOR KOREAN SEAFOOD HOT POT (SERVES 4) Main 380g prawns, cleaned 300g mussels, cleaned 4 shiitake mushrooms, thinly sliced 1/3 zucchini, thinly sliced 150g daikon radish, thinly sliced 60g crown daisy 100g soybean sprouts 5 cups water 30g kombu (dried kelp) 1 green chili, thinly sliced Hot

Enjoy this super easy air fryer pork belly recipe, Korean style. The crispy outer layer and moist internal layer of pork belly bites are savory and so delicious. This is a perfect recipe for pork belly meat lovers. PORK BELLY IN AIR FRYER Korean pork belly BBQ (Samgyeopsal, 삼겹살) is a staple dish in Korea and with the increased popularity of air fryers, making samgyeopsal in an air fryer is also getting really popular. A few reasons people use an air fryer when making samgyeopsal are: You can get crispy outer texture and soft juicy internal texture of pork belly. While these pork belly bites are not crispy like crackling pork rind, but it is still very tasty in a different way. You can potentially have less cleaning work after cooking compared to the typical method of grilling them over the stove (e.g. less oil splash as it will be contained within the air fryer, albeit you will have to wipe down the air fryer inner walls.) You can set it and “almost” forget it while the pork belly is c

Instant Korean Bulgogi: Korean bulgogi made easy with pre-made Korean BBQ marinade There’s a suggestive guideline on the back of the bottle as to show how much marinade to use per weight of the beef. In the below recipe, I will show you how I normally cook Instant Korean Bulgogi! Enjoy! INGREDIENTS FOR 2 SERVINGS Main Marinating beef 330 g / 11.6 ounces beef sirloin, cut into bite size 1 onion, thinly sliced 1/4 carrot, thinly sliced 4 stalks of spring onion, thinly sliced (Optional) 1 pack of enoki mushrooms, stems removed Some cooking oil Marinade (mix these in a bowl – I always like to add some additional ingredients on top of instant marinade) 5 Tbsp instant beef marinade 1 Tbsp rice wine A few sprinkles of ground black pepper A few sprinkles of ginger powder HOW TO MAKE BULGOGI WITH PRE-MADE SAUCE Marinate the meat in marinade for 4 hrs in the fridge. (Overnight marination is even better) Heat up your wok / skillet on medium high heat and once heated add some cooking oil. Add the

Give life to your Korean soup by learning how to make Korean soup stock (aka Korean style dashi stock)!  WHAT IS DASHI? Dashi is Japanese soup stock, which is used as a base stock in a Japanese soup dish. It is also used in some side dishes and in noodle dishes etc. Dashi is like a backbone of Japanese cuisine. So why am I talking about Japanese food – dashi here? Well, there is dashi in Korean cooking as well. In Korea, we call this yuksu (육수), however, dashi (다시) is also a commonly used terminology as well. KOREAN SOUP STOCK Among others, dried kelp and dried anchovy stock (Dashima Myeolchi Yuksu, 다시마 멸치 육수) is the most commonly used soup stock in Korean cooking. For even more complex flavor, some Koreans add dried shiitake mushroom, the white part of green onion (close to the root) and/or Korean radish (daikon radish) on top of this. As you can see from the picture above, dried kelp and dried anchovy stock is thin water based stock. It has a subtle but savory note. You can use this

Korean Chinese style king oyster mushroom recipe – King oyster mushrooms and prawn rice bowl! You probably figured by now that we love mushrooms and prawns in this house. They are our fridge staple ingredients. Last night, I made king oyster mushrooms and prawn rice bowl for dinner. They are so easy and quick to make, so it’s a perfect weeknight dinner recipe. Needless to say, it’s loaded with mushrooms and prawns and covered in slight salty savory sauce. I hope you give this a try soon. INGREDIENTS (SERVES 2) 420g prawns, shelled and cleaned 3 medium size king oyster mushrooms, thinly sliced and halved 1/4 onion, thinly sliced 1/4 broccoli, stem removed and floret separated 1/2 yellow capsicum, thinly sliced 1/3 carrot, thinly sliced 1/6 zucchini, thinly sliced 1 1/2 cups water 1 Tbsp cooking oil 2 cups steamed rice 1 Tbsp oyster sauce 2 tsp soy sauce 2 tsp rice wine Starch water (mix of 2 Tbsp potato starch and 2 Tbspwater ) A few sprinkle of ground black pepper 1/2 tsp sesame oil fi