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.
Japchae
잡채
Springy glass noodles are tossed with vegetables, meat and a soy-based seasoning. Cooking each ingredient to the right point keeps the vegetables distinct and the noodles pleasantly chewy.
Janchi Guksu
잔치국수
Thin wheat noodles sit in a warm, light broth with simple toppings. Combine the noodles and broth just before serving to keep the noodles from softening too much.
Bibim Guksu
비빔국수
Chilled thin noodles are coated in a spicy, tangy sauce. Drain them thoroughly so the dressing stays flavorful and clings to each strand.
Naengmyeon
냉면
Chewy noodles and fresh toppings are served in a chilled broth. Cook and rinse the noodles promptly, then serve in a cold bowl to enjoy their texture.
Tteokguk
떡국
Sliced rice cakes turn soft and pleasantly chewy as they simmer in broth. Adjust soaking and cooking time to the condition of the rice cakes.
Miyeokguk
미역국
Rehydrated seaweed is sautéed and simmered into a savory soup. Adjust the water and cooking time to the thickness and quantity of the seaweed.
Samgyetang
삼계탕
A whole chicken is simmered with a filling that includes glutinous rice. Check doneness according to the bird's size so both the meat and filling cook through.
Seolleongtang
설렁탕
Beef bones are simmered at length to develop the broth. Keep an eye on the water level and add salt and sliced scallions to taste when serving.
Yukgaejang
육개장
Shredded beef and vegetables simmer in a spicy broth. Loosen the ingredients as they cook so every spoonful brings together the meat and vegetables.
Kimchi Jjigae
김치찌개
Ripe kimchi gives this stew its savory tang. Taste the kimchi first, then adjust the broth to its saltiness and acidity.
Doenjang Jjigae
된장찌개
Vegetables and tofu simmer in a savory doenjang broth. Add firmer ingredients first and tofu later to help it hold its shape.
Sundubu Jjigae
순두부찌개
Soft tofu is gently simmered in a spicy broth. Add it in generous spoonfuls and stir lightly to preserve its delicate curds.
Budae Jjigae
부대찌개
Ham, sausage, kimchi and other ingredients share one bubbling pot. Taste the broth before adding more seasoning, as the cured meats and kimchi already contribute salt.
Bulgogi
불고기
Thinly sliced beef is seasoned with a soy-based marinade and cooked with vegetables. Avoid crowding the pan to help the meat cook evenly.
Galbi
갈비구이
Marinated ribs are grilled to bring out their rich flavor. Control the heat to prevent the seasoning from burning and check that the meat near the bone is cooked.
Samgyeopsal Gui
삼겹살구이
Pork belly is browned and served with leafy wraps and accompaniments. Manage the rendered fat in the pan and cook the surfaces evenly.
Jeyuk Bokkeum
제육볶음
Pork and vegetables are stir-fried in a spicy sauce and served with rice. Spread the meat in the pan so it cooks and takes on seasoning evenly.
Dakgalbi
닭갈비
Chicken and vegetables cook together in a spicy sauce. Adjust the moisture while checking that the chicken and firmer vegetables are cooked through.
Bossam
보쌈
Pork is simmered until tender, sliced and served with greens or kimchi. A short rest after cooking helps the meat hold its shape when sliced.
Galbijjim
갈비찜
Ribs and vegetables are braised in a seasoned broth until tender. Maintain enough liquid during cooking, then reduce the sauce toward the end.
Baechu Kimchi
배추김치
Salted napa cabbage is layered with kimchi seasoning. Balancing the salt level of the cabbage with the seasoning is the starting point for a well-rounded batch.
Kkakdugi
깍두기
Cubed radish is seasoned into a crisp kimchi. Cutting the pieces evenly helps them salt and season at a similar rate.
Kongnamul Muchim
콩나물무침
Cooked soybean sprouts are drained and lightly seasoned. Gentle handling preserves the crisp bite of their stems.
Sigeumchi Namul
시금치나물
Blanched spinach is dressed with a simple seasoning. Removing excess water keeps the flavor balanced and helps the leaves separate when tossed.
Haemul Pajeon
해물파전
Scallions and seafood are pan-fried in batter. Drain the seafood and spread the batter thinly for crisp edges.
Kimchi Jeon
김치전
Ripe kimchi adds tang to this savory pancake. If using kimchi brine, adjust both the seasoning and consistency of the batter.
Tteokbokki
떡볶이
Rice cakes simmer in a sweet and spicy sauce. Stir as they soften to keep them from sticking, and adjust the sauce to your preferred thickness.
Sundae
순대
Sundae is heated through and sliced into bite-sized pieces. Handle it gently to keep the casing intact and serve seasonings on the side.
Mandu
만두
A meat and vegetable filling is enclosed in dumpling wrappers. Drain excess moisture and avoid overfilling to help the dumplings stay sealed during cooking.
Hotteok
호떡
Filled dough is pressed and pan-fried until golden. Use controlled heat to cook it through, and take care with the hot sweet filling.
Patbingsu
팥빙수
Shaved ice is topped with sweet red beans and other prepared toppings. Chilling the bowl and ingredients beforehand helps the ice last longer.
Injeolmi
인절미
Chewy glutinous rice cake is coated in roasted soybean powder. An even coating helps keep the pieces from sticking together as they are cut.
Songpyeon
송편
Rice-flour dough is filled, shaped into small crescents and steamed. Keep unused dough covered and seal each piece carefully.
Sujeonggwa
수정과
Ginger and cinnamon are infused into a sweet drink. Taste for the desired strength of spice, then cool and serve chilled.
Sikhye
식혜
Malt and cooked rice develop the gentle sweetness of this traditional drink. Follow the separate conversion and final boiling stages, then cool for storage.
Dakbokkeumtang
닭볶음탕
Chicken and vegetables such as potatoes simmer in a spicy broth. Cook the ingredients through before reducing the liquid to the desired consistency.
Jeonbokjuk
전복죽
Chopped abalone and rice simmer into a soft porridge. Stir to prevent sticking and add water gradually as needed.
Cheese Buldak
치즈불닭
Chicken cooks in a spicy sauce beneath melted mozzarella. The rich seasoning and mellow cheese make a satisfying pairing with rice.
Vegetable Pancake
야채전
Shredded vegetables are pan-fried in a thin batter. Spread them evenly to bring a mix of textures to every slice.
Jjajangmyeon
짜장면
Noodles are topped with a rich sauce made from fried black bean paste. Evenly diced vegetables and meat give the sauce a balanced texture.
Dakgangjeong
닭강정
Crisp chicken pieces receive a thin coating of sweet sauce. Reduce the sauce before tossing in the chicken to help preserve the crust.
Oi Muchim
오이무침
Sliced cucumber is tossed in a spicy, tangy dressing. Dress it close to serving time to enjoy its fresh crunch.
Gaji Gui
가지구이
Eggplant is pan-grilled until tender with lightly browned surfaces. Add oil gradually, as eggplant absorbs it quickly.
Dakgomtang
닭곰탕
Shredded chicken is served in the broth it was cooked in. Separate the meat into easy-to-eat pieces and skim the broth to taste.
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.
Tuna Stew
참치찌개
Tuna and vegetables make a convenient, savory stew. Stir gently after adding the tuna to keep some of its texture intact.
Soy-braised Potatoes
감자조림
Bite-sized potatoes are simmered in a seasoned sauce. Let them soften before reducing the liquid so they stay tender inside and flavorful outside.
Scallion Pancake
파전
Scallions bring fragrance and texture to this thin pancake. Let the batter set before turning it so the pancake holds together.
Steamed Shishito Peppers
꽈리고추찜
Shishito peppers are lightly coated, steamed and dressed with seasoning. Toss gently to coat them without crushing their shape.
Pan-fried Cod
대구전
Cod pieces are lightly coated and pan-fried. Pat the fish dry first to help the coating adhere and the pieces stay intact.
Steamed Egg Pot
뚝배기 계란찜
Beaten eggs gently set in an earthenware pot. Watch the heat because the base and edges cook before the center.
Spicy Fish Soup
매운탕
Fish and vegetables simmer in a spicy broth. Avoid excessive stirring after adding the fish to help the flesh stay in pieces.
Radish Salad
무생채
Fine strips of radish are tossed in a tangy seasoning. Cut them evenly and adjust the dressing to the moisture released by the radish.
Sautéed Cucumber
오이볶음
A brief stir-fry gives cucumber a tender crunch different from its raw texture. Cook it evenly without letting it soften too much.
Glazed Meatballs
완자조림
Meatballs are shaped and simmered in a seasoned sauce. Keeping them a similar size helps them cook through evenly.
Seasoned Spanish Mackerel
삼치양념구이
Spanish mackerel is cooked with a savory seasoning that complements its rich flesh. Turn it sparingly to keep the pieces intact.
Braised Sablefish
은대구조림
Black cod gently braises in a seasoned sauce. Spoon the liquid over the fish as it cooks to avoid frequent turning.
Perilla Jangtteok
깻잎장떡
Perilla leaves flavor a pancake batter seasoned with fermented paste. Spread it thinly to highlight the leaves and lightly crisp edges.
Refrigerator Garlic Pickles
마늘장아찌
Garlic is steeped in a pickling liquid for a sharp, crisp side dish. Use a clean container and follow the specified pickling and storage steps.
Stir-fried Green Peppers
고추볶음
Peppers are stir-fried with seasoning to bring out their aroma. Choose the type and quantity according to your preferred heat level.
Cold Cucumber Soup
오이냉국
Cucumber sits in a cool, tangy broth for a refreshing side soup. Check the seasoning just before serving, after the cucumber has released some moisture.
Hand-torn Noodle Soup
수제비
Hand-torn pieces of dough cook directly in broth. Tear them to a similar thickness for even cooking and a consistent bite.
Kimchi Sprout Soup
콩나물김치국
Tangy kimchi and crisp soybean sprouts share a light soup. Adjust the broth and seasoning after tasting the salt contributed by the kimchi.
Beef Gomtang
곰탕
Beef is simmered to make a gentle broth, then sliced and returned to the soup. The meat and broth are served together.
Tofu and Clam Soup
두부조갯국
Clams and tofu make a light, savory soup. Add the tofu in generous pieces and watch the clams as they cook.
Perilla Noodle Soup
들깨칼국수
Perilla seed powder gives this noodle soup a nutty, mellow broth. Adjust the liquid as the noodles release starch during cooking.
Cold Kimchi Noodles
김치말이국수
Thin noodles are served in a chilled kimchi broth. Balance the broth mixture against the acidity and saltiness of the kimchi brine.
Spinach Clam Doenjang Soup
시금치조개된장국
Spinach and clams cook in a savory doenjang broth. Add the spinach toward the end so its leaves remain tender.
Oxtail Soup
꼬리곰탕
Oxtail simmers slowly until the meat is tender. Maintain the broth level and skim the surface fat to your preference.
Bok Choy Tofu Soup
청경채두부된장국
Bok choy and tofu make a straightforward doenjang soup. Allow for the different cooking times of the stems and leaves.
Potato Dumpling Soup
감자옹심이국
Potato dumplings simmer in broth for a chewy, comforting soup. Shape them evenly and check that the centers are cooked before serving.
Spicy Chicken Soup
닭개장
Shredded chicken and vegetables simmer in a spicy broth. Separate the chicken strands so they mingle evenly with the seasoning and soup.
Soy-braised Chicken
찜닭
Chicken and vegetables cook in a savory soy-based sauce. Reduce the liquid after the ingredients are cooked to reach the desired intensity.
Korean-style Mapo Tofu
마파두부
Tofu and minced meat cook in a seasoned sauce that pairs well with rice. Fold gently after adding the tofu to preserve the cubes.
Cheonggukjang Stew
청국장찌개
Fermented soybean paste, vegetables and tofu make a robust stew. Add the paste gradually because its saltiness and aroma vary by product.
Bulgogi Hot Pot
뚝배기불고기
Bulgogi and vegetables cook with broth in a warm pot. Separate the thin beef slices as you add them so they do not cook in a clump.
Crab Stew
꽃게탕
Crab and vegetables simmer together to flavor the broth. Add the cleaned crab and adjust the seasoning as it cooks.
Clam Soup
조개탕
Clams flavor a simple, light broth. Prepare them carefully and avoid prolonged cooking once they are done to preserve their texture.
Cabbage Kimchi
양배추김치
Chopped cabbage is salted and dressed with kimchi seasoning. Check both the thick ribs and thinner leaves as they soften.
Perilla Leaf Kimchi
깻잎김치
Perilla leaves are layered with kimchi seasoning. Working with a few leaves at a time helps distribute the dressing evenly.
Ponytail Radish Kimchi
총각김치
Young radishes and their greens are seasoned into a crisp kimchi. Check the centers of thicker radishes and trim them to suit their size.
Bok Choy Kimchi
청경채김치
Bok choy kimchi combines plump stems with tender leaves. Toss the seasoning gently to avoid crushing the greens.
Mustard Greens Kimchi
갓김치
Mustard greens bring a peppery character to this kimchi. Check that the stems are properly salted and coat the leaves evenly.
Scallion Kimchi
파김치
Slender scallions are coated with kimchi seasoning. Pay attention to both the thicker white ends and delicate green leaves during preparation.
Radish Water Kimchi
동치미
Radish rests in a clear brine for a crisp, refreshing kimchi. Follow the stated maturation and refrigeration steps while checking the radish and broth.
Fresh Napa Cabbage Kimchi
배추겉절이
Lightly salted napa cabbage is freshly tossed with seasoning. Its crisp, just-dressed texture is the focus of this fresh kimchi.
Nabak Water Kimchi
나박김치
Thin squares of radish and cabbage sit in a light kimchi broth. Evenly cut pieces are easy to enjoy together with the liquid.
Chive Kimchi
부추김치
Garlic chives are gently coated in kimchi seasoning. A light toss preserves their aroma and prevents the leaves from becoming bruised.
White Kimchi
백김치
Napa cabbage and prepared fillings make a kimchi without chili powder. Balance the salted cabbage and brine for a gentle flavor.
Stuffed Cucumber Kimchi
오이소박이
Cucumbers are slit and filled with a seasoned chive mixture. Leave the base attached to help hold the filling and shape.
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.
Soy-braised Beef
소고기장조림
Beef is simmered in a soy-based broth and served shredded or sliced. Let it become tender before adjusting the strength of the sauce.
Seasoned Seaweed
김무침
Seaweed is broken into pieces and lightly dressed. Add the seasoning gradually to keep the pieces from clumping together.
Stir-fried Kimchi
김치볶음
Ripe kimchi is sautéed to mellow its tang and deepen its savory flavor. Stir and adjust the moisture to keep it from sticking.
Steamed Perilla Leaves
깻잎찜
Perilla leaves are layered with seasoning and gently cooked. Distribute the dressing between the layers so it reaches the leaves evenly.
Seasoned Dried Pollock
북어포고추장무침
Dried pollock strips are dressed with a gochujang-based sauce. Prepare the strips according to their dryness before adding the seasoning.
Braised Black Beans
검은콩조림
Black soybeans are cooked and glazed in a soy-based sauce. Let the beans soften fully before reducing the seasoning.
Sweet-sour Radish Pickles
치킨무
Radish cubes are steeped in a sweet and sour pickling liquid. Cut them evenly and serve chilled alongside chicken or other fried dishes.
Braised Lotus Root
연근조림
Sliced lotus root is simmered into a lightly glazed side dish. Turn the slices as they cook to coat their cut surfaces and openings evenly.
Garlic Scape Stir-fry
마늘쫑볶음
Garlic scapes are cut into short lengths and stir-fried with seasoning. Adjust the cooking time to their thickness for a tender crunch.
Braised Tofu
두부조림
Tofu braises in a seasoned sauce, staying soft inside while taking on flavor outside. Spoon sauce over the pieces rather than turning them repeatedly.
Braised Baby Potatoes
알감자조림
Small whole potatoes are simmered and glazed for a bite-sized side dish. Choose similar sizes and cook them through before reducing the sauce.
Cold Buckwheat Noodles
메밀국수
Buckwheat noodles are cooked, chilled and served with the prepared broth. Loosen the strands before serving to enjoy their texture.
Seaweed Noodle Rolls
김말이
Glass noodles are wrapped in seaweed, battered and fried. Drain the filling and secure the edges so the rolls hold together during frying.
Jjolmyeon
쫄면
Chewy noodles are tossed with vegetables and a spicy, tangy dressing. Separate and drain the rinsed noodles so the sauce coats them evenly.
Napa Cabbage Pancake
배추전
Napa cabbage leaves are lightly battered and pan-fried to bring out their mild sweetness. Flatten thicker ribs so the leaves sit evenly against the pan.
Stuffed Perilla Pancakes
깻잎전
Perilla leaves hold a prepared filling before being coated and pan-fried. Their herbal aroma complements the moist filling.
Potato Pancake
감자전
Grated potato is pan-fried into a simple pancake. Crisp edges and a pleasantly chewy center give it contrasting textures.
Meat and Tofu Patties
동그랑땡
Minced meat and tofu are shaped into small patties and pan-fried. An even thickness helps the centers cook along with the surfaces.
Mung Bean Pancakes
녹두빈대떡
Soaked mung beans are ground and combined with prepared fillings before pan-frying. A hearty center and golden surface highlight their nutty flavor.
Beef Pancakes
육전
Thin beef slices are coated in flour and egg, then gently pan-fried. Lay them flat and avoid overcooking to keep the texture tender.
Shrimp Pancakes
새우전
Prepared shrimp are flattened, coated in egg and pan-fried. An even thickness helps them cook through while keeping a springy bite.