Korean Recipes
137 recipes found
Bibimbap With Tofu, Cucumbers, Spinach, Shiitakes and Carrots
For this dish, instead of using the traditional Korean marinade, I use my favorite marinade for the tofu; it includes mirin, sweet Japanese rice wine.
Korean Pancakes (Pa Jun)
Kimchi, My Way
Samgyetang (Ginseng Chicken Soup)
This is a traditional Korean soup consumed on the hottest days of summer. Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes). The last three items may be hard to find, but every Korean grocery stocks them. Many shops even sell samgyetang-stuffing kits, which come with a small packet of rice, a couple of dried jujubes and a nub of dried ginseng, with some brands offering additional, often arcanely named aromatics (like milkvetch root or acanthopanax) to fortify the broth. The soup is normally prepared for one, with a single small chicken or Cornish hen served whole in boiling broth. We doubled the recipe to feed two, but it can be easily halved.
Jiwon’s Blueberry-Basil Soju
Soju is frequently infused with fruits and herbs. Here, my friend Jiwon Choi combines some of each, which yield a brightly fragrant result.
Japchae (Korean Glass Noodles)
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture. Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures. Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.
Pickled Daikon And Carrot
Fresh Kimchi
Bibimbap With Clams, Kale, Daikon and Carrots
The broth from the clams is used to season the rice in this version of bibimbap. Prepare all of the vegetables first
Scallion Pancakes With Squid
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion. It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan. One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter. That way, the batter doesn’t sit around and turn gluey. Eat them as hot as you can without burning your fingers. The risk is worth it.
Soju and Tonic With Lemon-Lime Syrup
Tonic's not just for gin: It makes for a refreshing highball with soju, too — and a judicious measure of citrusy syrup sweetens it up just enough.
Kalbi-Chim
This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling meal.
Korean Hot Pot
Spareribs Korean Style
Dried-Anchovy Condiment
Grilled Steaks Marinated Seoul Style
