THE KOREAN TABLE / 120 RECIPES
A Korean kitchen,
one dish at a time.
120 Korean dishes with ingredient quantities, preparation times, clear methods and serving ideas.
Bibimbap
비빔밥
Rice, seasoned vegetables, beef and an egg come together in one bowl. Cooking the toppings separately helps preserve their individual colors and textures.
Kimchi Fried Rice
김치볶음밥
Ripe kimchi gives this fried rice its tangy, savory flavor. Frying off excess moisture before adding the rice helps keep the grains separate.
Gimbap
김밥
Gimbap wraps rice and colorful fillings in a sheet of seaweed. Evenly cut fillings with excess moisture removed make the roll easier to shape and slice.
Jeonbokjuk
전복죽
Chopped abalone and rice simmer into a soft porridge. Stir to prevent sticking and add water gradually as needed.
Abalone Pot Rice
전복솥밥
Abalone and rice cook together in one pot, allowing the rice to take on the shellfish's flavor. Rest the pot off the heat before fluffing the rice.
Radish Rice
무밥
Shredded radish cooks with rice, adding gentle sweetness. Allow for the radish's moisture when measuring the cooking water.
Black Bean Sauce Rice
짜장밥
A savory black bean sauce with diced ingredients is served over warm rice. Spoon the sauce evenly over the bowl and mix as you eat.
Egg Rice
계란밥
An egg and a few seasonings turn warm rice into a simple meal. Adjust the egg's doneness and the amount of seasoning to taste.
Vegetable Rice Bowl
채소영양밥
A mix of vegetables cooks with rice for a colorful bowl. Cut the vegetables evenly and fold them through after the rice has rested.
Beef Mushroom Rice
소고기버섯덮밥
Beef and mushrooms cook in a seasoned sauce and are served over rice. Adjust the sauce as the mushrooms release moisture.
Fish Roe Rice Bowl
알밥
Flying fish roe and prepared vegetables add small bursts of texture to rice. Cut the toppings into manageable pieces and mix just before eating.