Side Dishes
배추김치
Baechu Kimchi (Napa Cabbage Kimchi)
The cabbage is properly salted when a bent stem no longer snaps.
180 minHard10 Servings
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Side Dishes
깍두기
Kkakdugi (Cubed Radish Kimchi)
Lightly salting the radish helps the seasoning absorb while keeping it crunchy.
40 minMedium6 Servings
Side Dishes
오이소박이
Oi-sobagi (Stuffed Cucumber Kimchi)
Delicious right away, and even deeper in flavor after half a day of fermenting.
30 minMedium4 Servings
Side Dishes
콩나물무침
Kongnamul-muchim (Seasoned Bean Sprouts)
Do not open the lid mid-blanching or the sprouts may develop a fishy smell.
15 minEasy4 Servings
Side Dishes
시금치나물
Sigeumchi-namul (Seasoned Spinach)
Blanch briefly — overcooking dulls the color and loses nutrients.
10 minEasy4 Servings
Side Dishes
고사리나물
Gosari-namul (Seasoned Fernbrake)
Adding a little water while stir-frying softens the texture.
30 minMedium4 Servings
Side Dishes
도라지나물
Doraji-namul (Seasoned Bellflower Root)
Rub thoroughly with salt to remove the root's natural bitterness.
20 minEasy4 Servings
Side Dishes
멸치볶음
Myeolchi-bokkeum (Stir-fried Anchovies)
Add the rice syrup after turning off the heat so the anchovies stay tender.
15 minEasy4 Servings
Side Dishes
어묵볶음
Eomuk-bokkeum (Stir-fried Fish Cakes)
Blanching the fish cakes removes excess oil for a much cleaner taste.
15 minEasy4 Servings
Side Dishes
감자볶음
Gamja-bokkeum (Stir-fried Potatoes)
Rinsing off the starch keeps the potato strips from sticking together.
15 minEasy4 Servings
Side Dishes
계란말이
Gyeran-mari (Rolled Omelet)
Pour the egg in several batches over low heat for beautiful layers.
15 minEasy3 Servings
Side Dishes
계란찜
Gyeran-jjim (Steamed Egg)
Keep stirring throughout for a soft, fluffy texture.
15 minEasy3 Servings
Side Dishes
잡채
Japchae (Glass Noodle Stir-fry)
Stir-fry each ingredient separately to preserve its color and texture.
40 minMedium4 Servings
Side Dishes
감자조림
Gamja-jorim (Braised Potatoes)
Add the rice syrup at the end for shine without burning.
25 minMedium4 Servings
Side Dishes
연근조림
Yeongeun-jorim (Braised Lotus Root)
Soaking in vinegar water keeps the lotus root white.
30 minMedium4 Servings
Side Dishes
우엉조림
Ueong-jorim (Braised Burdock Root)
Stir-fry the burdock before braising to bring out its aroma and texture.
30 minMedium4 Servings
Side Dishes
진미채볶음
Jinmichae-bokkeum (Stir-fried Dried Squid)
A little mayonnaise makes the squid moister and more tender.
15 minEasy4 Servings
Side Dishes
콩자반
Kongjaban (Braised Black Beans)
Keep the heat at medium-low — high heat from the start makes the beans hard.
30 minMedium5 Servings
Side Dishes
미역줄기볶음
Miyeok-julgi-bokkeum (Stir-fried Seaweed Stems)
Soak out enough salt or the dish will be too salty.
15 minEasy4 Servings
Side Dishes
파김치
Pa-kimchi (Green Onion Kimchi)
Reuse the fish sauce from brining in the seasoning for extra umami.
30 minMedium6 Servings
Side Dishes
총각김치
Chonggak Kimchi (Ponytail Radish Kimchi)
Brining the radish greens too adds crunch and aroma.
40 minMedium6 Servings
Side Dishes
열무김치
Yeolmu Kimchi (Young Radish Kimchi)
Handle the young radish greens gently to avoid a grassy taste.
40 minMedium6 Servings
Side Dishes
무말랭이무침
Mumallaengi-muchim (Seasoned Dried Radish)
Do not over-soak or the radish loses its chewy texture.
20 minEasy4 Servings
Side Dishes
도토리묵무침
Dotorimuk-muchim (Acorn Jelly Salad)
The jelly breaks easily — toss gently at the very end.
15 minEasy4 Servings
Side Dishes
장조림
Jangjorim (Soy-braised Beef)
Shredding the beef along the grain helps it absorb the sauce.
60 minHard6 Servings