44 korean recipes

Korean cucumber salad (Oi Namul) with sesame oil, garlic, and a kick of cayenne. A crunchy, nutty banchan side dish that's ready in 45 minutes with no cooking required.

Korean dongchimi made with turnip, scallion, ginger, and garlic in a light salt brine. A refreshing, mild water kimchi that ferments at room temperature and keeps for a week in the fridge.

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!

The Japanese version of rice is called "Japonica". It's short grain which makes the rice round and extremely sticky when cooled. You can also use aborio or risotto rice which works well.

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

If you are a big fan of kimchi and looking for an easy yet delicious kimchi recipe, this is the one. It's simple, it's easy to do at home, and you will be satisfied.

Easy homemade kimchi with cabbage and daikon, salted, spiced, and left to ferment to your taste. A simple, vegan Korean side dish with no fish sauce, as tangy and funky as you care to make it.

Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.

A little bit of heat with a tangy sweet and sour taste. This cucumber soba salad for sure refreshes your taste buds while satisfies your tummy.

Quick Korean-style pickled napa cabbage with chili powder, fresh ginger, garlic, soy sauce, and white vinegar. No cooking needed. Salt, mix, jar, and wait 24 hours for a tangy, crunchy side dish.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.