Korean recipes

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Easy Korean recipes

Korean tteokbokki

Marching merrily to the nearest tteokbokki cart after school, linking arms with friends, is one of the most joyful memories of Su Scott's childhood that never fails to put a big smile on her face – one so vivid she can taste every mouthful just thinking about it. The glossy red braised rice cakes filled to the brim of a paper cup, she and her friends would all be on a mission to fish out piece after piece with a toothpick while nattering innocently about teenage pimples and pop stars, short skirts and heartaches, putting the world to rights. From extremely fiery gochujang-based sauce to salty chunjang (Korean black bean sauce) to carbonara-inspired cream sauce, the choices are endless and sold everywhere from school canteens to bunsik cafés, street corners and microwave-ready convenience store meals. But for her nothing quite beats the nostalgic taste of simple sweet and spicy tteokbokki.

Korean noodles (doenjang udong)

Used both as an ingredient to cook with and raw as a condiment, doenjang tastes quite salty and earthy while its pungent smell carries deeply complex flavour profiles that add depth and lingering umami to anything it touches. Paired with humble everyday brassica handled with a touch of love and care, the sweetness of cabbage yields a soothing soup that comforts. Su Scott loves it with freezer stash udon noodles thrown in to make it a filling meal. Napa cabbage naturally has a high water content so cooking without water with the lid on at the beginning really helps to concentrate the flavour for the soup.

Korean cabbage pancakes

Dip these vegan cabbage pancakes in a soy, rice vinegar and bird's-eye chilli dipping sauce. Perfect for impressing friends at a Korean-style dinner party.

Korean pork belly with kimchi

Samgyeopsal (pork belly) is a cut commonly considered soul food to Koreans. And there is no better combination than perfectly cooked meat with kimchi that’s been sizzling in rendered pork fat. Top it off with soft jammy garlic and you have a heavenly dish that is bursting with flavour. In Korea, restaurants offering table barbecue are everywhere and generally affordable. Typically cooking happens right in front of you over a charcoal or gas grill built into the table itself or a portable stove so that everyone can get involved. But to Su Scott what makes Korean barbecue special is not how Korean's cook but rather the spread that goes with it and the way they eat. It is about social
interactions just as much as it is about food – it is a culture rather than a singular or particular dish. At the most basic level a Korean BBQ table needs a platter of soft seasonal leaves for wrapping and ssamjang to bolster the parcel. While it is fun to set up a portable burner in the middle of the table, it is still possible to enjoy it without it. Cook as you would normally in the kitchen, like this recipe here. Just set up the table with all the trimmings to recreate your own version of the K-BBQ sensory experience.

Jinjuu's Korean fried chicken

This Korean fried chicken (or jin chick) is the signature dish at Korean chef Judy Joo's Jinjuu in Soho. Served with a fiery gochujang red sauce or black soy sauce and a side of pickled white radish, it's irresistible.

Bulgogi (Korean BBQ beef)

Beef is made incredibly tender thanks to a sweet soy sauce marinade in this popular Korean dish.

Korean-style ramen

This is based on budae jjigae, a spicy and savoury Korean stew – the inclusion of Spam is a traditional addition.

Gochujang cabbage, coriander and apple salad

Korean chilli paste, ginger and lime make a punchy dressing for this refreshing vegetable salad, brightened up with plenty of fresh mint and coriander.

Fridge drawer kimchi

Homemade kimchi is a great way to use up any leftover vegetables hanging about in your fridge. If you can't find Korean chilli flakes, just use dried chilli flakes instead.

Korean spicy radish salad

A common Korean side dish, this spicy salad is easy to put together and makes a great topping for bibimbap.

Korean-style chicken stew

A hearty dish with a gochujang kick, this chicken stew with jasmine rice is guaranteed to heat things up at dinnertime.

Korean-inspired chilli-cheese fries

Load fries with Korean chilli flakes, gochujang, coriander and plenty of cheese for an indulgent sharing dish to serve at your next gathering.

Korean bossam

Pork is a firm favourite in Korean dishes and plays a starring role in this recipe, wrapped in soft cabbage leaves and complemented by crunchy and spicy fillings.

Bulgogi burgers with quick-pickled cucumbers

Gochujang paste adds a chilli kick to these beef burgers, inspired by the Koren grilled meat dish, bulgogi. They're served with pickled Lebanese cucumbers and shredded cabbage for extra crunch.

Cucumber kimchi

Check out this quick and easy recipe for mini cucumber kimchi. Packed with punchy, peppery gochugaru and fiery ginger, these Korean-inspired fermented cucumbers are ideal for a summer BBQ.

Korean king oyster mushrooms

The bold, punchy flavours of doenjang amplify the rich, savoury taste of Korean king oyster mushrooms in this recipe.

Bacon and egg bibimbap

We've given a classic Korean dish a new twist with this bacon and egg bibimbap. Prep all the veg before cooking the rice, so it stays warm while you cook the toppings.

Jjigae beef and kimchi stew

Check out our easy stew with beef shin, gochugaru (Korean chilli flakes) and fermented Korean chilli paste. This easy one-pot may take some time, but it makes the perfect warming dish.

Korean-style short ribs

This recipe for slow-braised short ribs uses gochujang – a Korean paste made from hot red peppers and fermented soy beans which gives a savoury, spicy umami depth. We've included instructions on how to make them in a slow cooker, too.

Bibigo's bo-saam pork belly

This Korean-style dish of slow-cooked pork gets a smart makeover at Bibigo restaurant. To make very neat pork slices, press it after cooking.

Korean-style roast pork

A great way to serve a crowd – let everyone dig in and make their own Korean-style lettuce wraps. Cook the pork a day ahead if you like, then glaze and reheat to serve – just make sure it’s piping hot all the way through.

Korean-style lamb chops with spicy sesame cucumber salad

Try this easy Korean-inspired BBQ recipe at home. Lamb chops are marinated in a sweet-sour sauce, then grilled and served with spicy cucumber salad and chilli sauce.

Quick Korean-inspired burgers

Try our quick burgers with a great Korean twist. Kimchi paste is now much easier to get hold of and is a great way to spice up a burger.

Red cabbage kimchi

Lacto-fermenting vegetables is an ancient way of preserving fresh food to last all year and the process of fermenting increases both nutrient and probiotic levels, making these the healthiest pickles around. One of the best-known ferments is gloriously spicy kimchi from Korea.

Kimchi dogs

Korean-style kimchi is one of those foods that goes really well with other cuisines. Burgers, hotdogs and cheese sandwiches can all be perked up with a spoonful. If you don’t want to make your own kimchi, there are loads of ready-made varieties available.

Buttermilk-fried squid and kimchi tacos

A new way with squid. Fried in crunchy breadcrumbs and served with lots of Korean spices, as well as kimchi, the traditional fermented vegetable side dish.

Bulgogi cheese steak

Philly cheese steak and Korean bulgogi is a marriage made in heaven sometimes known as a koagie. This indulgent sandwich is super easy to make.