Korean Recipes & Food Ideas
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How To Make Weeknight-Style Bulgogi (Korean-Style BBQ Beef)Recipes
Bulgolgi, or Korean-style gilled beef, has a way of making people fall in love with it after the first bite. Thinly sliced beef seasoned with a mixture of savory-sweet flavors and cooked until incredibly tender will do that to you. In this recipe, we’re taking all the key flavor elements of bulgogi and bringing them to your weeknight kitchen. It all starts with an ingenious, make-ahead marinade, made with a surprise ingredient of pears, to both season and tenderize affordable flank steak.
5 Korean Ingredients That Could Change Your Life in the KitchenGroceries
While many Korean ingredients can only be found in large Asian grocery stores, their popularity is making them increasingly easier to find in the Asian food aisles of more mainstream markets. But oh, what to get? You can always decide by using a recipe as your guide, but if you want to strike out on your own, here are five ingredients to experiment with that you’ll want to add to your shopping list permanently.
Ban Boring Dinners with the Addition of KimchiSkills
When I was first introduced to kimchi, I approached it with serious trepidation. It’s hard to believe that was only a few years ago, because these days I work it into my meals at all times of day and as often as possible. This vibrant Korean dish of fermented cabbage comes with a spicy funk and wallop of tangy flavor that has the power to instantly transform dinner from boring to wildly delicious, with almost no effort at all.
5 Food-Themed Korean Beauty Products That Will Totally Transform Your SkinPeople
The outermost portion of our skin is generally made of 10 to 30 dead layers. Mine’s at about -5 at the moment, because just before I sat down to write this piece, a Korean spa Jedi took a scouring pad to my body and proceeded to power-scrub as though possessed by the Force. She then doused me with warm milk, slathered me in puréed cucumber, and sent me home a new woman. Or at least one with unrecognizably silky, glowing skin.
9 Lessons to Learn from These Airbnb Kitchens in KoreaKitchen
With everyone headed to PyeongChang for the Olympics, we thought we’d check out some local Airbnb spaces. Because many of the most popular Korean rentals are located in teeny-tiny apartments in the big cities, we were not surprised to find many smart storage and organizing features in their kitchens! Here are a few lessons we can all learn from Airbnb kitchens in Korea — whether we’re Olympics-bound or not.
The Korean Coffee Trend You Need to Know AboutPeople
In South Korea, stop into almost any business or office, and, along with the friendly employees, a selection of instant coffee packets will be there to greet you. No coffee pot or brewing time necessary — just a hot water dispenser. Outside of the workplace, instant coffee is offered at restaurants and homes across the nation, and sold in small paper cups from vending machines at many convenience stores, gas stations, transit hubs, and even street-sides.
The 3 Things Nearly Every Korean Cook TreasuresTools
The Korean kitchen is not like the American kitchen. For starters, at any given time you’ll have to look down toward the floor to find the mistress of the Korean kitchen, who may be crouching or sitting on the floor with a giant vat of vegetables, pouring in gochugaru, a ground red chile pepper spice, and massaging it into the veggies with glove-clad hands.
3 Condiments Nearly Every Korean Cook Has in Their FridgePeople
Korean cuisine is all about the jang — that is, the ganjang, doenjang, gochujang, and other soybean-based sauces and pastes, whose fermentation brings complexity and depth to every dish they season. If you’re looking to experiment with fermented flavors, there are three major jang ingredients you’ll spot in just about every Korean kitchen (and may want to stock in your own). Ganjang is soy sauce. Within the classification, there are two key types: wae-ganjang and guk-ganjang.
3 Korean-Inspired Recipes You Can Use for Dinner Every DayRecipes
Rachel Yang, the James Beard Award-nominated chef behind Seattle’s Joule, Revel, and Trove restaurants, and Portland, Oregon’s Revelry, is a force. Her food— undeniably Korean at its roots, unabashedly creative in practice — combines noodles, dumplings, barbecue, and hot pots with flavors from all over the globe.
Recipe: Bacon and Kimchi PancakesRecipes
When you hear “pancakes for dinner,” you probably don’t think of bindaettuck, the traditional Korean mung bean pancakes. But while they may require ingredients you haven’t used before, they’re just as quick and easy to make. At Revel in Seattle, chef Rachel Yang offers ever-changing twists on tradition, from sweet corn pancakes (crusted with corn flakes, natch) in the summer to everything bagel-spiced pancakes with whitefish in the winter.
Recipe: Ultimate Korean Short RibsRecipes
When Seattle chef duo Rachel Yang and Seif Chirchi debated what angle to take on their third restaurant, Trove, they couldn’t ignore what their customers wanted: Korean barbecue. Per usual, though, they didn’t want to make it strictly traditional — which is how Trove became known as the Korean-ish place where you take friends to grill lemongrass-smothered tri-tip, tamarind-tinged duck breast, or za’atar-crusted pork belly on a Korean-style tabletop grill.
Korean-Style Beef and Broccoli BowlRecipes
Here's how to make a delicious, one-pan, ​bulgogi-style rice bowl on a busy weeknight.
Our Favorite Way to Upgrade Mac and Cheese with a KickSkills
Here’s an instant way to add depth to your boxed mac and cheese. It’s an upgrade that will not only give it a spicy kick, but also sour, umami notes. Yes, I’m talking about kimchi. Kimchi is potent stuff, and that’s exactly why we love it in instant mac and cheese. Often the boxed stuff can fall flat — it’s only cheese and milk and starch, after all — and a little lift can really go a long way.
The Most Interesting Way to Spice Up a Party DipKitchen
When you believe the best finish to any dip is a fiery kick, this is the dazzling solution that goes a step beyond hot sauce, chili peppers, and even dried spices. Go off-course to punch up your party dip with a swirl of funky, spicy kimchi. It’s the one-ingredient upgrade that will bring big flavor and texture to any dip. The mild flavor of bean dip, the coolness of yogurt, or the richness of cheese dip are just the right balance for this fiery fermented mix-in.
Inside the Spice Cabinet: GochugaruSkills
The vibrant red spice known as gochugaru is a blend of red pepper flakes widely used in Korean cooking. Taste: Spicy, smoky Most Popular Use: kimchi, sauces An essential ingredient in Korean cuisine, gochugaru (or kochukaru) is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, gochugaru is made from sun-dried chile peppers, and versions that are prepared in this manner are still considered the best tasting. The flavor is hot, sweet, and slightly smoky.
The Korean Condiment That Taught Me to Love Spicy FoodPeople
I’m Korean, but I grew up in northern Minnesota, where the food is fatty, comforting, and bland. I’ve actually known people to complain that there is too much cinnamon in the Lender’s bagels. In the 1970s, Korean ingredients weren’t readily available and so my mother cooked what all the other moms cooked: lasagna, beef stroganoff, liver and onions, macaroni and cheese.
6 Ways to Try Gochujang (aka the New Sriracha)Skills
Koreans love their hot food. According to the Chile Pepper Institute, Koreans consume 5.5 pounds of hot red pepper powder per person on an annual basis — and much of that goes into gochujang. Pronounced go­-choo-­jang, the spicy fermented paste is made from red chile peppers, sweet rice, and soy, giving the product a mellow heat — hot, but not the napalm blast you get with scotch bonnet peppers — and a funky sweetness.
Chicken Quesadillas Just Got a Spicy UpgradeRecipes
Sometimes fusion food just works. Case in point? These chicken quesadillas with a spicy gochujang sauce. Drawing influences from both Mexican and Korean cuisine, this mash-up is a real winner. To make these quesadillas, you’ll first need to cook up some chicken breast. If you have leftover chicken breast (or a store-bought rotisserie chicken in the fridge), you’re already one step ahead of the game. Gochujang, the Korean fermented chili condiment, is the true star of the show here.
This Korean BBQ Burrito Is Calling Your NameRecipes
If you’re tired of eating the same ol’ sandwich for lunch every day, switch things up this week with a flavorful burrito instead. From rice and Korean BBQ beef, to fresh herbs and kimchi, this burrito will keep you happy and full until dinnertime. Perhaps the best part of this recipe is the fact that you don’t even have to turn on your oven or stove.
Recipe: 3-Ingredient Kimchi Hash BrownsRecipes
If I see potatoes on a breakfast menu, I’m probably going to order them. My favorite potato dish is diner-style hash browns done properly, all shredded and crisped up on a griddle until golden-brown on the outside and fluffy on the inside. But do you know what tops diner-style hash browns? Adding kimchi to the mix. This unexpected combination is so good I almost ate the entire pan in one sitting.
Recipe: Collards and KimchiRecipes
Fusion foods are created when ingredients, flavors, or a technique from one cuisine combine with those of another. I like to call these kinds of dishes “When Harry Met Sally” recipes. These recipes are born when you think two different things can’t possibly be friends because something will inevitably get in the way. But those two flavors keep bumping into each other (sometimes in your dreams) because — despite their differences — it’s just meant to be.
Recipe: Korean Barbecued BeefRecipes
Bulgogi is a beloved Korean dish of spicy grilled beef, and one of the first Korean dishes I tried — and loved. My homemade version here is an easy, weeknight riff on the classic dish. It’s become one of my husband’s very favorite, please-make-this-at-least-once-a-week meals. And that’s cool, because it’s a breeze to throw together, especially if you use a couple of my favorite weeknight shortcuts.
Recipe: Michael Natkin’s Spicy Stir-Fried ZucchiniRecipes
Zucchini bread, zucchini chips, zucchini, zucchini, zucchini. Our goal this week has been to give you a few fresh ideas for this most ubiquitous of summer squash, recipes to wake you up instead of making you hit the snooze button one more time. This stir-fry from Michael Natkin of Herbivoracious is exactly what you need: it’s fast, needs only five ingredients, and has a spicy kick.
Make Kimchi Just Like Grandma’s with Mama O’s Kimchi PasteGroceries
Item: Mama O’s Kimchi Paste Price: $19.95 (set of two 6-ounce jars) Overall Impression: Mama O’s Kimchi Paste removes all the guesswork (and a good amount of actual work) from making the perfect batch of kimchi. Kimchi is such a wonder-food. Its flavor profile is pretty versatile — I use it in place of hot sauce and salsa with all kinds of different meals. A scoop of kimchi on my morning eggs? Next to grilled chicken thighs?
Recipe: Slow-Cooker Korean Short RibsRecipes
Back when I was working graveyard shifts as a hospital pharmacist, cooking dinner was the absolute last thing I wanted to do when I got home. Fortunately, I learned that I could quickly toss some ingredients into my slow cooker and pass out, confident that I’d wake up when things started smelling good — like these slow-cooked, Asian-spiced ribs.
Let This Spicy Korean Beef Soup Thaw You Inside and OutRecipes
This popular soup, called Yukgaejang in Korea, packs a lot of flavor and is great for the cold winter days to come. The base for the soup is beef brisket, which falls apart wonderfully in your mouth when cooked right. The soup also uses sesame oil and is spiced with Korean red chili flakes and chili paste. Time to hit your grocery store!
Korean Curry RiceRecipes
I love the fall. The weather is getting cooler, my slow cooker happily takes its semi-permanent place on my kitchen counter while my oven always seems to be occupied roasting something. There are a handful of comfort food dishes that I crave in fall, and this Korean Curry Rice is one of them. This mild dish uses beef short ribs, and it is cooked with carrots, potatoes, and serve over white rice. As a kid, I have fond memories of walking into our kitchen and smelling curry simmering on the stove.
Here Are 4 Ways to Use Up Your Leftover Gochujang Pepper PasteRecipes
I recently bought a tub of gochujang to make these kimchi deviled eggs for a party. I’ve never used the condiment before, but quickly learned it was an incredible thing to work with. Gochujang is a fermented Korean paste made with red chilies that adds a hint of spice without overpowering your dish. It’s perfect for sauces and marinades. These four bloggers have excellent recipes that utilize gochujang.
Recipe: Spicy Korean Grilled ChickenRecipes
Hot off the grill, this spicy Korean chicken will not disappoint. Using chicken drumsticks and chicken thigh meat doused in a spicy, flavorful marinade, this grilled chicken needs to make an appearance on your dinner table soon! The summer is in full swing and I’m loving every minute of it.
How To Make Easy Kimchi at HomeRecipes
We'll show you how!
How To Make Easy Kimchi at Home
How To Make Easy Kimchi at Home