18 Delicious Easy Korean Recipes for Beginners

Dive into the vibrant world of Korean cuisine with our roundup of 18 Delicious Easy Korean Recipes for Beginners! Perfect for home cooks in North America looking to spice up their meal routine, these dishes are your ticket to quick, flavorful dinners that don’t skimp on authenticity. From sizzling bibimbap to comforting kimchi stew, get ready to transform your kitchen into a Korean food paradise. Let’s get cooking!

Kimchi Fried Rice

Transform your leftover rice into a vibrant, spicy meal with this quick and easy Kimchi Fried Rice recipe. It’s a perfect way to add a Korean twist to your weeknight dinner rotation.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 1 cup kimchi, chopped
• 2 tablespoons kimchi juice
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 green onions, sliced
• 1 fried egg per serving (optional)
• 1 teaspoon toasted sesame seeds (optional)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the chopped kimchi to the skillet and stir-fry for 2-3 minutes until it starts to soften.
3. Add the cooked white rice to the skillet, breaking up any clumps. Stir-fry for about 5 minutes until the rice is evenly coated and starts to crisp.
4. Pour in the kimchi juice, soy sauce, sesame oil, and sugar. Continue to stir-fry for another 2-3 minutes, ensuring everything is well combined.
5. Garnish with sliced green onions and toasted sesame seeds. Serve hot, topped with a fried egg if desired.

The magic of this dish lies in the crispy, slightly charred rice paired with the tangy, spicy kimchi—a texture and flavor combo that’s irresistibly satisfying.

Tip: For an extra layer of flavor, try using bacon fat instead of vegetable oil to fry the rice.

Bibimbap

Bring a taste of Korea to your kitchen with this vibrant and customizable Bibimbap, a colorful bowl of rice topped with an array of vegetables, meat, and a spicy gochujang sauce.

Ingredients

• 1 cup short-grain white rice
• 1 1/4 cups water
• 1/2 pound beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 cup spinach
• 2 eggs
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon vegetable oil
• Salt to taste

Instructions

1. Rinse the rice until the water runs clear, then cook with 1 1/4 cups water in a rice cooker or pot until tender, about 20 minutes.
2. Marinate the beef with soy sauce, 1 tablespoon sesame oil, sugar, and minced garlic for 15 minutes.
3. Heat 1 tablespoon vegetable oil in a pan over medium heat. Cook the beef until browned, about 5 minutes, then set aside.
4. In the same pan, sauté the carrot and zucchini separately until tender, about 3 minutes each, seasoning lightly with salt.
5. Blanch the spinach in boiling water for 30 seconds, then rinse under cold water and squeeze dry. Season with a pinch of salt and remaining sesame oil.
6. Fry the eggs sunny-side up in the pan.
7. To assemble, place rice in a bowl, arrange the beef and vegetables on top, and add the fried egg. Serve with gochujang on the side.

The magic of Bibimbap lies in mixing everything together at the table, creating a harmonious blend of flavors and textures in every bite.

Tip: For a vegetarian version, skip the beef and add mushrooms or tofu for protein.

Tteokbokki

Spice up your kitchen with this homemade Tteokbokki, a beloved Korean street food that’s irresistibly chewy and packed with a sweet and spicy kick.

Ingredients

• 1 pound of Korean rice cakes (tteok), soaked in cold water for 30 minutes if frozen
• 4 cups of water
• 1/4 cup of gochujang (Korean chili paste)
• 2 tablespoons of sugar
• 1 tablespoon of soy sauce
• 1 teaspoon of minced garlic
• 1 teaspoon of gochugaru (Korean chili flakes)
• 2 green onions, sliced diagonally
• 1 tablespoon of sesame oil
• 1 teaspoon of sesame seeds
• 2 hard-boiled eggs, peeled (optional)

Instructions

1. In a large pan, bring 4 cups of water to a boil over medium-high heat.
2. Add the soaked rice cakes, 1/4 cup of gochujang, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 1 teaspoon of minced garlic, and 1 teaspoon of gochugaru. Stir well to combine.
3. Reduce the heat to medium and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and the rice cakes are soft and chewy.
4. Add the sliced green onions and 1 tablespoon of sesame oil. Stir to mix and cook for another 2 minutes.
5. Remove from heat and sprinkle with 1 teaspoon of sesame seeds. Serve hot with hard-boiled eggs on the side if desired.

The magic of Tteokbokki lies in its texture—soft yet chewy rice cakes coated in a glossy, fiery sauce that’s balanced with a hint of sweetness.

Tip: For an extra layer of flavor, add a slice of cheese on top of your Tteokbokki just before serving—it melts beautifully into the spicy sauce.

Korean Beef Bulgogi

Bring the vibrant flavors of Korea to your kitchen with this easy-to-make Korean Beef Bulgogi, a dish that’s as fun to prepare as it is to eat.

Ingredients

• 1.5 pounds thinly sliced beef sirloin
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

1. In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, 3 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon gochujang, and 1/2 teaspoon black pepper until the sugar dissolves.
2. Add the thinly sliced beef sirloin to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches, cook the beef for 2-3 minutes per side until caramelized and cooked through.
4. Garnish with sliced green onions and 1 tablespoon sesame seeds before serving.

The magic of this Bulgogi lies in its perfect balance of sweet, savory, and spicy, with the sesame oil adding a nutty depth that’s irresistible. Serve it over steamed rice for a complete meal that’s sure to impress.

Tip: For extra tender beef, slice it partially frozen and against the grain.

Japchae

Japchae, a vibrant Korean stir-fried noodle dish, is a celebration of textures and flavors, perfect for bringing a touch of festivity to your dinner table.

Ingredients

• 8 oz sweet potato noodles (dangmyeon)
• 4 oz spinach
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 4 oz mushrooms, sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp sesame seeds
• 2 tbsp vegetable oil

Instructions

1. Soak the sweet potato noodles in warm water for 30 minutes, then boil for 5 minutes until tender. Drain and rinse under cold water. Toss with 1 tbsp sesame oil to prevent sticking.
2. Blanch the spinach in boiling water for 30 seconds, then rinse under cold water. Squeeze out excess water and chop roughly.
3. Heat 1 tbsp vegetable oil in a large pan over medium heat. Sauté the carrot and red bell pepper for 2 minutes until slightly soft. Remove from pan.
4. In the same pan, heat another 1 tbsp vegetable oil. Sauté the mushrooms and green onions for 2 minutes. Add the garlic and cook for another 30 seconds.
5. Add the noodles to the pan with the vegetables. Pour over 3 tbsp soy sauce, 1 tbsp sugar, and the remaining 1 tbsp sesame oil. Stir-fry for 3 minutes until everything is well combined and heated through.
6. Sprinkle with sesame seeds before serving.

The magic of Japchae lies in its harmonious blend of chewy noodles and crisp vegetables, all brought together with a glossy, savory-sweet glaze.

Tip: For an extra layer of flavor, add a handful of thinly sliced beef or tofu to the stir-fry.

Korean Pancakes (Pajeon)

Craving something crispy, savory, and packed with green onions? This Korean Pancake (Pajeon) recipe is your ticket to a deliciously easy meal or snack.

Ingredients

• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1 large egg
• 1/2 teaspoon salt
• 1 bunch green onions, cut into 2-inch lengths
• 1/2 cup julienned carrots
• 1/4 cup vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold water, 1 large egg, and 1/2 teaspoon salt until smooth.
2. Fold in the green onions and carrots until evenly distributed.
3. Heat 1/4 cup vegetable oil in a large non-stick skillet over medium-high heat. Pour the batter into the skillet, spreading it evenly to form a large pancake.
4. Cook for 4-5 minutes until the bottom is crispy and golden. Flip and cook the other side for another 4-5 minutes.
5. While the pancake cooks, mix 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon red pepper flakes in a small bowl for the dipping sauce.
6. Serve the pancake hot, cut into wedges, with the dipping sauce on the side.

The magic of Pajeon lies in its crispy edges and the sweet-spicy dip that brings all the flavors together. Perfect for when you need a quick fix that feels special.

Tip: For an extra crispy pancake, make sure your oil is hot before adding the batter and resist the urge to flip too early.

Spicy Korean Chicken Wings

Get ready to spice up your dinner routine with these irresistibly crispy Spicy Korean Chicken Wings, packed with bold flavors and a sticky, fiery glaze.

Ingredients

• 2 lbs chicken wings
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 2 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper until well combined.
3. Add the chicken wings to the bowl and toss until evenly coated with the marinade.
4. Arrange the wings in a single layer on the prepared baking sheet and bake for 45 minutes, flipping halfway through, until crispy and cooked through.
5. Sprinkle the baked wings with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

The magic of these wings lies in the gochujang’s deep, spicy-sweet complexity, which caramelizes beautifully in the oven for a glossy, finger-licking finish.

Tip: For extra crispy wings, place them on a wire rack over the baking sheet to allow air to circulate all around.

Korean Egg Rolls (Gyeran Mari)

These Korean Egg Rolls, or Gyeran Mari, are a delightful twist on the classic omelet, packed with flavors and perfect for a quick breakfast or a fancy brunch.

Ingredients

• 4 large eggs
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped scallions
• 1/4 cup finely chopped ham
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together eggs, soy sauce, sugar, and salt until well combined.
2. Heat vegetable oil in a non-stick skillet over medium heat. Add carrots, scallions, and ham, sautéing for 2 minutes until slightly softened.
3. Pour the egg mixture over the vegetables and ham, tilting the pan to spread evenly. Cook for 3-4 minutes until the edges start to set.
4. Using a spatula, gently roll the omelet from one side to the other, forming a log. Cook for another 2 minutes until fully set.
5. Transfer to a cutting board, let cool slightly, then slice into 1-inch pieces.

The magic of Gyeran Mari lies in its layers of flavor and the fun, roll-up technique that makes each bite a perfect mix of egg and fillings.

Tip: For a vegetarian version, simply skip the ham and add more veggies like bell peppers or mushrooms.

Korean Street Toast (Gilgeori Toast)

Imagine starting your day with a crispy, savory-sweet Korean Street Toast, a popular grab-and-go breakfast that’s surprisingly easy to make at home.

Ingredients

• 2 slices of thick white bread
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrot
• 1 green onion, finely chopped
• 1 large egg
• 1 tbsp butter
• 1 tbsp sugar
• 1 tbsp ketchup
• 1 tbsp mayonnaise
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl, mix the shredded cabbage, carrot, green onion, egg, salt, and black pepper until well combined.
2. Heat a non-stick skillet over medium heat and melt 1/2 tbsp of butter. Spread the vegetable and egg mixture into the skillet, shaping it into a rectangle that fits your bread. Cook for 3-4 minutes until the bottom is golden, then flip and cook for another 3 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the remaining 1/2 tbsp of butter. Toast the bread slices for 1-2 minutes on each side until golden and crispy.
4. Spread 1/2 tbsp of ketchup and 1/2 tbsp of mayonnaise on one slice of toasted bread. Place the cooked vegetable and egg patty on top, sprinkle with 1/2 tbsp of sugar, then cover with the second slice of bread.
5. Cut the sandwich in half and serve immediately. The contrast of the crispy bread with the sweet and savory filling is what makes this toast irresistibly delicious.

Tip: For an extra crunch, lightly toast the bread a second time after assembling the sandwich.

Korean Army Stew (Budae Jjigae)

Dive into the comforting, spicy-savory world of Korean Army Stew, a hearty dish that’s perfect for sharing with friends and family on a cozy night in.

Ingredients

• 4 cups chicken stock
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1/2 lb spam, sliced
• 1/2 lb hot dogs, sliced
• 1 cup kimchi, chopped
• 1/2 onion, sliced
• 2 green onions, chopped
• 1/2 cup sliced mushrooms
• 1/2 block firm tofu, sliced
• 2 cups instant ramen noodles
• 1 cup shredded cheese (optional)

Instructions

1. In a large pot, combine chicken stock, gochujang, gochugaru, soy sauce, sugar, and minced garlic. Bring to a boil over medium heat, stirring until the gochujang is fully dissolved.
2. Add spam, hot dogs, kimchi, onion, green onions, and mushrooms to the pot. Simmer for 10 minutes to allow the flavors to meld.
3. Gently add tofu and ramen noodles to the pot. Cook for another 5 minutes, or until the noodles are tender.
4. If using, sprinkle shredded cheese on top just before serving. The heat from the stew will melt the cheese beautifully.

What sets this stew apart is its bold fusion of flavors, from the spicy depth of gochujang to the unexpected but delightful addition of spam and cheese, creating a uniquely satisfying dish.

Tip: For an extra layer of flavor, let the stew sit for 10 minutes after cooking before serving. This allows the ingredients to soak up even more of the delicious broth.

Korean Soy Garlic Fried Chicken

Get ready to fall in love with the crispy, sticky, and utterly addictive Korean Soy Garlic Fried Chicken. It’s the perfect blend of sweet, savory, and garlicky flavors that’ll have you reaching for seconds.

Ingredients

• 2 lbs chicken wings
• 1 cup potato starch
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• Vegetable oil, for frying
• 1 tbsp sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. In a large bowl, mix chicken wings with potato starch and water until evenly coated. Let sit for 10 minutes.
2. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the chicken in batches for about 8 minutes until golden and crispy. Drain on paper towels.
3. In a saucepan over medium heat, combine soy sauce, honey, brown sugar, minced garlic, sesame oil, and black pepper. Stir until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
4. Toss the fried chicken in the sauce until well coated. Garnish with sesame seeds and sliced green onions before serving.

The magic of this dish lies in the double texture—crispy on the outside, tender on the inside, all wrapped in a glossy, flavorful sauce that’s impossible to resist.

Tip: For an extra crispy finish, fry the chicken a second time at 375°F for 2 minutes before tossing in the sauce.

Korean Spinach Side Dish (Sigeumchi Namul)

This Korean Spinach Side Dish, or Sigeumchi Namul, is a vibrant, flavorful addition to any meal, blending the freshness of spinach with a savory, slightly sweet dressing.

Ingredients

• 10 oz fresh spinach, washed and trimmed
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp sesame seeds
• 1/4 tsp salt

Instructions

1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds, then immediately transfer to a bowl of ice water to stop the cooking process.
2. Drain the spinach well, squeezing out excess water with your hands. Place it in a mixing bowl.
3. Add 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp sugar, minced garlic, 1 tsp sesame seeds, and 1/4 tsp salt to the spinach. Toss gently but thoroughly to combine all the ingredients.
4. Let the dish sit for about 5 minutes to allow the flavors to meld together before serving.

The magic of this dish lies in its simplicity and the perfect balance of flavors, with the sesame oil and seeds adding a nutty depth that complements the spinach beautifully.

Tip: For an extra flavor boost, toast the sesame seeds lightly before adding them to the dish.

Korean Radish Salad (Musaengchae)

Bright, crunchy, and bursting with flavor, this Korean Radish Salad (Musaengchae) is a refreshing side that pairs perfectly with any meal.

Ingredients

• 1 large Korean radish (about 2 cups, julienned)
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons apple cider vinegar
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. In a large bowl, combine the julienned radish with 2 tablespoons sugar and 2 teaspoons salt. Let it sit for 10 minutes to draw out excess moisture.
2. Rinse the radish under cold water and squeeze out as much liquid as possible. Return to the bowl.
3. Add 2 tablespoons apple cider vinegar, 1 tablespoon gochugaru, 1 teaspoon minced garlic, and 1 teaspoon grated ginger to the radish. Toss well to coat evenly.
4. Stir in the sliced green onions and 1 tablespoon toasted sesame seeds. Mix until everything is well combined.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the crisp radish and the spicy, tangy dressing makes this salad irresistibly addictive. It’s a standout side that brings a vibrant kick to your table.

Tip: For an extra crunch, add a handful of thinly sliced cucumbers or carrots to the mix.

Korean Cucumber Salad (Oi Muchim)

This Korean Cucumber Salad, or Oi Muchim, is a refreshing side dish that packs a punch of flavor with just a few simple ingredients. It’s the perfect quick pickle to brighten up any meal.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp gochugaru (Korean red pepper flakes)
• 1 clove garlic, minced
• 1 tsp sesame seeds

Instructions

1. In a large bowl, toss the cucumbers with 1 tsp salt and let sit for 10 minutes to draw out excess moisture.
2. Rinse the cucumbers under cold water and drain well, squeezing out any remaining liquid.
3. In the same bowl, combine the cucumbers with 1 tbsp sugar, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp gochugaru, and 1 clove minced garlic. Toss until evenly coated.
4. Sprinkle with 1 tsp sesame seeds and serve immediately, or chill for 30 minutes to let the flavors meld.

The magic of this salad lies in its balance of sweet, tangy, and spicy flavors, all while keeping the cucumbers crisp and refreshing.

Tip: For an extra crunch, try using Persian cucumbers and leave the skin on.

Korean Sweet Potato Noodles (Japchae)

Dive into the delightful world of Korean cuisine with this easy-to-follow Japchae recipe, a stir-fried sweet potato noodle dish that’s as nutritious as it is delicious.

Ingredients

• 8 oz sweet potato noodles (dangmyeon)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1/2 cup spinach
• 1/2 cup carrots, julienned
• 1/2 cup bell peppers, thinly sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds

Instructions

1. Soak the sweet potato noodles in warm water for 20 minutes until soft. Drain and set aside.
2. In a small bowl, mix 2 tbsp sesame oil, 2 tbsp soy sauce, and 1 tbsp sugar to create the sauce.
3. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add 1 clove minced garlic, spinach, carrots, and bell peppers. Stir-fry for 3 minutes until vegetables are tender.
4. Add the drained noodles and the sauce to the pan. Stir-fry for another 5 minutes, ensuring everything is well combined.
5. Garnish with chopped green onions and 1 tbsp sesame seeds before serving.

What sets this Japchae apart is its perfect balance of sweetness and savoriness, with the noodles offering a uniquely satisfying chewiness.

Tip: For an extra flavor boost, let the cooked Japchae sit for a few minutes before serving to allow the noodles to absorb all the delicious sauce.

Korean Braised Potatoes (Gamja Jorim)

These Korean Braised Potatoes (Gamja Jorim) are a sweet, savory, and slightly spicy side dish that’s irresistibly sticky and packed with flavor. Perfect for meal prep or as a banchan (side dish) for your Korean feast!

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup water
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. In a medium bowl, mix together soy sauce, honey, brown sugar, sesame oil, minced garlic, and red pepper flakes to create the braising sauce.
2. Heat a large skillet over medium heat. Add the potatoes and the braising sauce, stirring to coat the potatoes evenly.
3. Pour in 1/2 cup water, then bring the mixture to a simmer. Cover and cook for 15 minutes, stirring occasionally.
4. Remove the lid and continue to cook for another 10 minutes, or until the sauce has thickened and the potatoes are tender, stirring frequently to prevent sticking.
5. Transfer to a serving dish and garnish with sesame seeds and green onions.

The magic of Gamja Jorim lies in its glossy, caramelized coating that clings to each potato, offering a perfect bite every time. It’s a testament to how simple ingredients can transform into something extraordinary.

Tip: For an extra kick, add a splash of rice vinegar at the end to brighten up the flavors.

Korean Steamed Eggs (Gyeran Jjim)

If you’re looking for a comforting and fluffy egg dish that’s packed with flavor, Korean Steamed Eggs (Gyeran Jjim) is your go-to recipe. It’s simple, satisfying, and cooks in just minutes!

Ingredients

• 4 large eggs
• 1/2 cup water
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 green onion, finely chopped
• 1 tsp sesame oil

Instructions

1. In a bowl, whisk together the eggs, water, milk, salt, and sugar until well combined.
2. Strain the mixture through a fine sieve into a heatproof bowl to ensure a smooth texture.
3. Sprinkle the chopped green onion over the top.
4. Prepare a steamer by bringing water to a boil. Place the bowl in the steamer, cover, and steam over medium heat for 10 minutes.
5. After 10 minutes, drizzle the sesame oil over the eggs, cover again, and steam for an additional 5 minutes or until the eggs are set but still jiggly in the center.
6. Remove from the steamer and let it sit for a minute before serving. The eggs will continue to cook slightly from the residual heat.

What makes Gyeran Jjim stand out is its cloud-like texture and the subtle richness from the sesame oil, making it a perfect side dish or light meal.

Tip: For an extra flavor boost, add a small piece of dried kelp to the steaming water.

Korean Green Onion Salad (Pa Muchim)

This Korean Green Onion Salad, or Pa Muchim, is a vibrant, spicy side dish that pairs perfectly with grilled meats or as a bold topping for your favorite bowl of rice.

Ingredients

• 8 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp sesame seeds

Instructions

1. In a large bowl, combine the thinly sliced green onions with 2 tbsp soy sauce, 1 tbsp gochugaru, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp sesame oil, and 1 tsp minced garlic.
2. Using your hands or a pair of tongs, gently mix all the ingredients together until the green onions are evenly coated with the seasoning.
3. Sprinkle 1 tsp sesame seeds over the salad and give it one final gentle toss.
4. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

The magic of this salad lies in its bold, spicy-sweet flavor and the crisp texture of the green onions, making it an unforgettable side dish that’s as easy to make as it is delicious.

Tip: For an extra crunch, add a handful of thinly sliced cucumbers to the mix.

Conclusion

We hope this roundup of 18 delicious and easy Korean recipes inspires you to explore the vibrant flavors of Korean cuisine right in your own kitchen. Perfect for beginners, these dishes are sure to delight. Don’t forget to share your favorites in the comments and spread the love by pinning this article on Pinterest. Happy cooking!

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