When you need a crisp, sweet-and-tangy side dish to serve with rich foods like fried chicken, pizza, or pasta, these Korean radish pickles are a refreshing option. This recipe uses 1 kg (2.2 lb) altari radish with a brine made from 700 ml (23.7 fl oz) water, 300 ml (10.1 fl oz) vinegar, and 150 … Read more
If you’re craving an oil pasta with a richer, more savory twist, chadolbaegi pasta (Korean beef brisket pasta) makes a satisfying and flavorful one-bowl meal. The key to this Korean beef brisket pasta recipe is searing the thinly sliced beef first, then sautéing garlic in the rendered beef fat. The pasta is finished directly in … Read more
If you have leftover tteokguk rice cakes and want to enjoy them as a quick snack instead of using them in soup, try frying them until crisp and serving them with a sweet and spicy tteokkochi-style dipping sauce. The key to this fried rice cake recipe is thoroughly drying the surface of the rice cakes, … Read more
Pa Kimchi (Korean green onion kimchi) is a crisp, pungent side dish that pairs especially well with steamed white rice, grilled pork belly, or a hot bowl of ramen. The key to this pa kimchi recipe is soaking the firm white ends of the scallions in anchovy fish sauce for 20 minutes first, then blending … Read more
When you want a crisp and refreshing vegetable side dish, Oi Buchu Muchim (Korean cucumber and chive salad) is quick and easy to prepare. The key to this Korean cucumber and chive salad recipe is skipping the salting step and tossing the cucumbers directly with garlic chives and onion. This keeps the cucumbers juicy and … Read more
When you want a fresh and aromatic Korean vegetable side dish, minari muchim (seasoned Korean water parsley) is a simple choice with plenty of texture. The key to this minari muchim recipe is blanching the firmer stems for 30 seconds first, then adding the tender leaves and cooking them for another 40 seconds. This helps … Read more
Craving the generous, brothy beef bulgogi you might enjoy at a Korean restaurant? Seoul-style bulgogi hot pot is made with a sauce based on blended onion and pear drink, with a small amount of oyster sauce for extra savory depth. Tender beef, chewy mushrooms, and glass noodles soak up the sweet-and-savory broth, making this a … Read more
If you want a different way to enjoy thin-sliced frozen pork belly, try stir-frying it in a sweet and savory Korean galbi-style sauce. This galbi-style pork belly stir-fry starts by reducing a sauce made with soy sauce, oyster sauce, and pear juice until thick, then adding 250 g (8.8 oz) of thin-sliced pork belly and … Read more
For a smooth and creamy kabocha squash salad, it is important to steam the squash until fully tender, then peel and mash it while it is still warm. This kabocha squash salad recipe steams the squash for 12 minutes, then combines it with mayonnaise, a small amount of sugar, corn, and chopped nuts for a … Read more
Sangchu geotjeori is a quick Korean lettuce salad that makes a refreshing side dish for grilled meats. Even without fish sauce, you can make it sweet, tangy, and clean-tasting with a simple dressing of soy sauce, vinegar, and sugar. For this Korean lettuce salad recipe, 20 lettuce leaves are tossed with a dressing made from … Read more