Make these delicious authentic Korean dishes at home. They’re easy and flavorful!
Mandu with Simple Sesame Dipping Sauce (Korean Dumplings)
Cook Time: 15 minutes | Prep Time: 15 minutes | Serves: 6-8
Ingredients
- ½ pound ground pork
- 3 tablespoons vegetable or peanut oil, divided
- 2 cloves garlic, crushed and minced
- ¼ cup red onion, diced
- ½ cup cabbage, shredded
- ½ cup carrot, shredded
- 1 tablespoon fresh ginger, grated
- ¼ cup scallions, diced
- ½ pound tofu, mashed
- 2 tablespoons hoisin sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 24 large wonton skins
- 1 egg, lightly beaten
- Additional vegetable oil for frying
Sauce
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 teaspoons white sugar
- 2 teaspoons sesame oil
- 1 tablespoon chile pepper, diced
- 2 teaspoons sesame seeds
Directions
- Place 1 tablespoon of the peanut or vegetable oil in a large skillet or wok over medium heat. Add the ground pork and cook until browned, taking care to break apart the meat into small pieces as it is cooking.
- Once the meat has browned, remove it from the pan and set it aside.
- Add the remaining oil to the pan and heat over medium-high.
- Add the garlic and onion. Sauté for 2 minutes before adding the cabbage and carrots. Cook while stirring for an additional 3 minutes.
- Next add the ginger, scallions, mashed tofu, and hoisin sauce. Cook for 2-3 minutes before removing the contents from the pan and mixing them with the browned pork.
- Once the pan has cooled, wipe out the inside and place ½-1 inch of vegetable oil in the pan. Heat the oil over medium-high.
- While the oil is heating, combine the soy sauce, rice vinegar, sugar, sesame oil, chile pepper, and sesame seeds for the sauce. Whisk well and set aside.
- Place 1 or 2 wonton skins out on a flat surface, and brush the outer edges with the beaten egg. Keep the remaining skins covered so they do not dry out.
- Add a heaping spoonful of the meat mixture to the wonton, placing it just slightly off-center.
- Fold the wonton skins over and press the edges together, making a triangular shape. Make sure the edges are sealed, crimping them if desired.
- Place the dumpling in the pan with the hot oil. Cook for 2-3 minutes per side until lightly golden brown.
- Remove from the pan and drain off any excess oil.
- Serve hot with dipping prepared dipping sauce.
Kimchi Pancakes
Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 4
Ingredients
- 1 cup kimchi, drained with the liquid reserved
- ¼ cup radish, sliced
- ¼ cup scallions, sliced
- 1 teaspoon crushed red pepper flakes
- ½ cup kimchi liquid
- 1 cup whole wheat flour
- 2 eggs
- Vegetable oil for cooking
Directions
- In a bowl, combine the drained kimchi, radish, scallions, and crushed red pepper flakes. Toss to mix.
- In another bowl, combine the kimchi liquid with the whole wheat flour and the eggs. Mix until the eggs are incorporated.
- Add the batter to the kimchi mixture and stir.
- Liberally brush a skillet with vegetable oil and heat over medium to medium-high heat.
- Spoon a ladle full of the batter onto the skillet, gently pressing down. Cook for 2-3 minutes, or until the edges begin to turn a golden brown color.
- Flip the pancake and cook for an additional 2 minutes.
- Remove the pancake from the pan and keep it warm while you work through the rest of the batter.
- Serve warm with your favorite dipping sauce.
Classic Bibimbap
Cook Time: 35-40 minutes | Prep Time: 15 minutes | Serves: 6
Ingredients
Bulgogi
- 1 pound beef steak, sliced thin
- ½ cup soy sauce
- ¼ cup Asian pear, shredded
- 3 cloves garlic, crushed and minced
- ¼ cup Asian pear juice
- ¼ cup rice wine
- 3 tablespoons white sugar
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 1 teaspoon coarse ground black pepper
Rice
- 6 cups cooked sushi rice
- 1 tablespoon toasted sesame seeds
- 2 tablespoons sesame oil
Vegetables
- 3 cups carrots, shredded
- 1 tablespoon fresh ginger, grated
- 6 cups fresh spinach
- 2 cloves garlic, crushed and minced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 cups shiitake mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon brown sugar
- 1 tablespoon red pepper paste
- 4 cups mung bean sprouts, cooked
- ¼ cup sesame oil, divided
- 6 eggs
Directions
- Begin by making the marinade for the bulgogi. In a large bowl, combine the soy sauce, Asian pear, garlic, Asian pear juice, rice wine, white sugar, ginger, sesame seeds, and black pepper. Mix well.
- Add the meat to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
- For the rice, combine the rice and the sesame seeds. Mix well.
- Place the sesame oil in a skillet and spread it around, using a brush if necessary. Heat over medium.
- Add the rice and press it gently into the pan. Cook, pressing occasionally for 12-15 minutes until the bottom of the rice begins to brown and crisp.
- Using a spatula, mix the rice up slightly and cook for an additional 3-5 minutes.
- In a bowl, combine the shredded carrots, ginger, and 1 tablespoon of sesame oil. Mix well and set aside.
- Bring 3 cups of water to a boil in a saucepan. Place the spinach in the boiling water and cook for 1-2 minutes. Drain the spinach and press out as much moisture as possible.
- Place a tablespoon of sesame oil in a sauté pan along with the spinach, garlic, soy sauce, and rice vinegar. Sauté for approximately 3 minutes. Remove from the pan and set aside.
- In a saucepan, combine the sliced shiitake mushrooms with the beef broth, brown sugar, and red pepper paste. Bring to a boil, then reduce the heat and let it simmer for 5-7 minutes.
- In a skillet, cook the meat over medium heat until it has reached the desired doneness, approximately 7-10 minutes.
- Remove the meat from the pan and set it aside. Fry each of the eggs until the yolk reaches your desired consistency.
- Place the crisp rice into six individual serving bowls.
- In little individual piles, arrange the meat, carrots, spinach, mushrooms, and mung bean sprouts over the rice in each dish.
- Top each dish with a fried egg before serving.
Bulgogi
Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 4-6
Ingredients
- 1 ½ pounds sirloin, or other tender steaks, sliced very thin
- ½ cup Korean soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice wine
- 2 cloves garlic, crushed and minced
- 2 teaspoons fresh ginger, grated
- ¼ cup finely diced pineapple, or thinly sliced Asian pear
- 1 teaspoon coarse ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne powder (optional)
- 2 tablespoons sesame oil
- 1 cup sweet yellow onion, sliced
- ½ cup carrot, julienned
- ½ cup leek, sliced
- 1 tablespoon toasted sesame seeds
- Lettuce leaves for serving (optional)
- Rice for serving (optional)
- 1 green onions, sliced for garnish
Directions
- In the blender, combine the Korean soy sauce, brown sugar, rice wine, garlic, ginger, pineapple, black pepper, salt, and cayenne. Blend until smooth.
- Place the sliced meat in an airtight container or re-sealable plastic bag and mix to coat with the marinade. Cover the meat and place it in the refrigerator for 2-4 hours.
- Heat the sesame oil in a skillet or wok over medium-high heat.
- Add the meat, along with any remaining marinade, and the onion, carrot, and leek to the skillet.
- Cook, stirring frequently until the meat begins to brown, approximately 5 minutes.
- Reduce the heat to medium and continue cooking until the meat is cooked through and the vegetables are crisp-tender.
- Reduce the heat to low, add the sesame seeds, and cook for one more minute.
- Serve with lettuce leaves and rice, if desired.
- Sprinkle with green onions before serving.
Korean Fried Chicken
Cook Time: 25 minutes | Prep Time: 10 minutes | Serves: 4-6
Ingredients
- 2 pounds chicken legs, skins removed if desired
- ¾ cup flour
- ½ cup rice flour
- ½ teaspoon salt
- 1 teaspoon coarse ground black pepper
- ½ teaspoon cayenne powder
- ½ teaspoon garlic powder
- 2 eggs, lightly beaten
- 2 cups vegetable oil
- ½ cup soy sauce
- ¼ cup tomato ketchup
- 2 cloves garlic, crushed and minced
- 1 tablespoon spicy chile paste
- 2 teaspoons hot mustard
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Directions
- In a bowl, combine the flour, rice flour, salt, black pepper, cayenne powder, and garlic powder. Mix well.
- Take each piece of chicken and dredge it through the flour mixture.
- Dip each piece of chicken in the beaten egg, and then once more into the flour mixture, and set them aside.
- In a large frying pan, heat the vegetable oil over medium-high heat.
- Once the oil is nice and hot, place the chicken legs in the pan and cook, turning occasionally, until the chicken is a deep golden brown and crispy, approximately 15-20 minutes depending upon the size of the pieces.
- While the chicken is cooking, combine the soy sauce, ketchup, garlic, chile paste, hot mustard, honey, and rice vinegar. Cook over medium heat, stirring frequently for at least 5 minutes.
- Once the chicken is done cooking, remove it from the pan and drain off the excess cooking oil.
- Using a basting brush, brush the chicken with the still-warm sauce.
- Serve immediately.