43 Best Korean Recipes and Korean-Inspired Bites
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In this compilation of our favorite Korean recipes, we've gathered a host of traditional dishes—think real-deal kimchi, doenjang jjigae, bo ssam, and more—as well as those that are inspired by Korean flavors, such as gochujang grilled cheese, a riff on dubu jorim, and a kimchi pancake made with matzoh. You'll also find updates on classic Korean recipes, including a delicious version of japchae that comes together in an Instant Pot for a no-stress side or main dish. And don't forget the banchan: We've got pickled Korean pears, a sweet onion salad, and more. Check out the full collection below.
- Photo by Kristin Teig1/43
Pajeon (파 전 / Scallion Pancakes)
While this recipe features scallions, these pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces. This pajeon recipe was one of the favorite weeknight Korean recipes shared with us by Hooni Kim.
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Dakgangjeong (닭강정 / Korean Sweet, Crunchy Fried Chicken)
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich3/43
Kimchi Fried Rice
This simple fried rice is pure comfort food—and it happens to be vegan if the kimchi you're using is made without seafood.
- Joseph De Leo4/43
Gamja Tang
Epi contributor and cookbook author Joanne Lee Molinaro transforms this traditionally pork-filled stew by using a veganized fish sauce she makes at home.
- Photo by Joanne Lee Molinaro5/43
Dooboo Jorim (Braised Tofu)
Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.
- Photo by Laura Murray, Food Styling by Susie Theodorou6/43
Spicy Braised Tofu
Want to try another take on that same dish? Here, thick slices of pan-fried tofu quickly braise in a sweet-and-spicy sauce. A side of rice and sautéed greens turns it into a meal.
- Photo by Yuki Sugiura7/43
Korean Egg Bread (Gyeran Bbang)
Usually just a pancake-like dough with egg, this version sports bacon, tomato and gooey cheese for a completely gratifying breakfast.
- Photo by Selina Lee8/43
Instant Pot Japchae
A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton9/43
Spicy Pork Belly Sliders
Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson10/43
Noodles with Chilled Tomato Broth
Inspired by the Korean soup kuksi, this chilled tomato broth is topped with noodles and crunchy vegetables for a refreshing summer dinner.
- Photo by Alex Lau11/43
Kimchi Udon with Scallions
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
- Gentl & Hyers12/43
Spicy Kimchi Tofu Stew
This fiery vegetarian stew is spicy and filling without being heavy, thanks to the simmered tofu and rich egg yolks.
- Michael Graydon14/43
Kimchi-Braised Chicken With Bacon
Umami-packed kimchi makes this slow-cooked, tomato-based braise tangy, spicy, and deeply flavorful.
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Gochujang-Braised Chicken and Crispy Rice
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
- Photo by Chelsea Kyle, food styling by Rhoda Boone16/43
Gochujang Grilled Cheese
Gochujang—thick, spicy, a little sweet, and bursting with umami—makes for an extra flavorful grilled cheese sandwich.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone17/43
3-Ingredient Gochujang Grilled Chicken Wings With Scallion
A quick toss in sweet, softly spicy Korean red pepper sauce makes these wings irresistible, while sliced scallion adds a fresh finish.
- Photo by Ted Cavanaugh18/43
Any Vegetable Kimchi
Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.
- Michael Harlan Turkell19/43
Spring Bibimbap
In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl.
- Photo by Sam Horine.20/43
Butter Mandu (Butter Dumplings)
This recipe has origins in North Korea, the ancestral home of mandu. The star here is the very generous quantity of butter, which is mixed in with the pork, garlic and ginger and adds richness to each bite.
- Photo by Michael Graydon & Nikole Herriott.21/43
Galangal-Braised Pork Belly With Trout Roe
You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.
- Photo & Food Styling by Joseph De Leo22/43
Kong Jaban (Korean Sweet Black Beans)
Cooked in dashi with soy sauce, sugar, and sesame oil, these sweet-and-savory black beans are often served as a side dish in Korean households as an accompaniment to spicy stews.
- Photo by Rinne Allen23/43
Kimchi Creamed Collard Greens
Collards really cook down a lot, so don't be fooled into buying some puny little bunch. The addition of kimchi gives the classic creamed greens an umami bite.
- Photo by Rinne Allen24/43
Classic Cabbage Kimchi
The world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.
- Photo by Peden & Munk25/43
Black Barley With Mushroom Broth
Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
- Photo by Chelsea Kyle, food styling by Rhoda Boone26/43
Gochujang Gazpacho
The summery cold soup gets a pop of spicy and sweet Korean flavor thanks to the addition of gochujang.
- GENTL & HYERS27/43
Gochujang Pork Shoulder Steaks
The fiery and slightly sweet gochujang adds layers upon layers of complex flavor to these easy pork shoulder steaks.
- Gabrielle Stabile28/43
Bo Ssäm
Break out this recipe for bo ssäm when you want a stunning centerpiece for a celebration. David Chang of Momofuku likes serving his restaurant's version with freshly shucked oysters and napa cabbage.
- Photo by Chelsea Kyle, food styling by Rhoda Boone29/43
Green Tea Noodles with Gochujang Dipping Sauce
Light, chewy noodles perfumed with green tea pair surprisingly well with the fiery, savory dipping sauce here.
- Marcus Nilsson31/43
Spicy Glazed Pork Ribs
This glaze also makes for an endlessly snackable tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.
- Romulo Yanes32/43
Kimchi Fritters with Soy Dipping Sauce
Unlike traditional kimchi pancakes, these fritters are flourless, held together instead by soaked and puréed mung beans.
- Christopher Testani33/43
Brussels Sprout Kimchi
When cabbage doesn't cut it, pair the bitterness of Brussels sprouts with the garlicky heat of kimchi.
- Gentl & Hyers34/43
Wakame-Cucumber Salad
This lightly pickled mix of vegetables and seaweed is especially good with seafood.
- Gentl & Hyers35/43
Grilled Sesame Squid
Sesame oil's low smoking point makes it a poor choice for direct heat cooking. Use it to finish a dish, or toss it with your ingredients—like this grilled squid—before cooking.
- Photo by Eva Kolenko.36/43
White Kimchi
White kimchi is mild, less spicy and more on the refreshing side than its fiery red counterpart.
- Gentl & Hyers37/43
Spicy Scallion and Onion Salad
It's all about alliums in this pungent and sweet salad that gets a kick of heat from gochugaru chile powder.
- Photo by Kristin Teig, Food Styling by Kay Chun, Prop Styling by Nidia Cueva38/43
Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew)
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.
- Hans Gissinger39/43
Lamb Bulgogi with Asian Pear Dipping Sauce
Lamb stands in for the traditional steak in this bulgogi-inspired recipe. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce.
- Christina Holmes40/43
Bibimbap at Home
This marinated beef and mixed rice bowl is best with banchan—acidic sides that contrast with the rich beef. Try shiitake mushrooms or pepper bean sprouts.
- Gentl & Hyers41/43
Soy and Sesame Short Ribs
Korean BBQ 101: Take bone-in steak, marinate, and grill 2 minutes per side. Flavor has never been this easy.
- Photo by William Meppem42/43
Spicy Korean Steak Tacos with Kimchi
Baste grilled steaks with a sweet and spicy chile-ginger sauce, then pile into tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.
- Photo by Peden + Munk43/43
Tteokguk (Good Luck Korean Rice Cake Soup)
Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.