Kimchi
No mention of Korean cuisine is complete without Kimchi, a fermented vegetable side dish, predominantly made with napa cabbage and Korean radishes, seasoned with chili pepper flakes, garlic, ginger, and jeotgal (salted seafood).
Recipe Snapshot:
Salt the cabbage leaves and let them sit to draw out moisture.
Prepare a spicy paste of chili flakes, garlic, ginger, sugar, and jeotgal.
Mix the paste with the cabbage and pack tightly in jars to ferment. Enjoy as a side dish or use in countless Korean recipes.
Bulgogi
Literally translating to “fire meat,” Bulgogi is thinly sliced beef marinated in a sweet and savory mixture, then grilled or pan-fried to perfection.
Recipe Snapshot:
Marinate thinly sliced beef in a mix of soy sauce, sugar, garlic, pear juice, and sesame oil.
Grill or pan-fry until caramelized and tender.
Serve with lettuce wraps, garlic, and a dab of ssamjang (spicy paste) for a wholesome wrap experience.
Bibimbap
This colorful rice dish is a visual and gastronomic delight, showcasing an assortment of vegetables, meat, and a spicy gochujang (red chili paste) sauce, often crowned with a sunny-side-up egg.
Recipe Snapshot:
Prepare individual ingredients: sautéed vegetables, seasoned meat, and steamed rice.
In a bowl, assemble rice, arrange the vegetable and meat toppings, and place the egg on top.
Mix everything with gochujang before eating, ensuring a flavorful bite every time.
Kimchi Jjigae
A soul-warming stew, Kimchi Jjigae combines the robust flavors of aged kimchi, tofu, and often pork or tuna, creating a dish that’s both tangy and hearty.
Recipe Snapshot:
Sauté pork, garlic, and aged kimchi in a pot.
Add water, tofu, and season with soy sauce and sugar.
Simmer until all ingredients meld into a rich, flavorful stew. Serve hot with rice.
Tteokbokki
A popular street food, Tteokbokki features chewy rice cakes swimming in a thick, spicy gochujang-based sauce, often accompanied by fish cakes and boiled eggs.
Recipe Snapshot:
In a pan, mix gochujang, sugar, and soy sauce with water to form a sauce.
Add rice cakes and fish cakes, simmering until the sauce thickens and the rice cakes turn soft yet chewy.
Garnish with sliced green onions and sesame seeds.
