Korean Recipes

Korea Recipe

Korean began primarily as an agricultural nation, and the food clearly reflects this development. Korean food is full of grains and beans, and a great deal of importance is placed on fresh vegetables. Rice is included in every meal, and there is almost always a bowl of soup or stew to savor. Korean weather provides four definite seasons each year, and as a result Koreans developed ways to ferment and preserve many foods that would otherwise be unavailable in the winter months. The most well known product of this practice is kimchi, a dish many Koreans would be hard-pressed to do without.

The preparation of Korean food may seem a little unusual, but it's designed to provide healthy meals with plenty of taste. Koreans use a lot of naturally preserved foods, which contribute bolder flavors to their dishes year round. Cooking oil is also common, but it's used sparingly, leading to dishes that are lightly pan-fried or stir-fried instead of deep-fried. Steaming and boiling are the most common ways to cook vegetables, and many soups and stews are left to simmer for long periods of time to intensify the flavor of the ingredients. But it wouldn't be a Korean-style meal without rice, and you won't find a single Korean restaurant that doesn't serve it alongside every dish.

The typical Korean meal began as a highly structured, ritualistic occasion, but has in more recent times become more relaxed and informal. Long ago, very specific rules were set out for proper table etiquette, which included a ban on picking up any bowl, leaving before everyone was finished, and even talking! Nowadays conversation is always welcome, and you can leave if you must, but the bowls still stay on the table. The arrangement of the meal has also been carried on from ancient times. The meal is served all at once, rather than in courses; the rice bowl is always on the left, the soup bowl on the right, and the side and main dishes are placed in the center.

A Korean meal generally includes rice, soup, perhaps a stew, and several side dishes, particularly the mainstay kimchi. The latter is made from fermented vegetables with garlic, ginger and often (but not always) plenty of chili. There are said to be some 160 varieties of this popular side dish, the most common made from cabbage, radish or cucumber. In Seoul, you can visit a museum devoted entirely to kimchi.

Koreans are big meat-eaters and their barbecues are rightly renowned. You will often find yourself grilling meat at your own table, a warming experience in the winter months. Galbi (beef or pork ribs) are common as is bulgogi, beef marinated in garlic, chili, sesame oil and soy sauce. For something lighter, try pancakes stuffed with various fillings such as shredded pork and beansprouts (pindaedokk) or green onion (pajon). Japanese food, especially sushi and sashimi, is also widespread

In Korea, a "hamjipark" is a large wooden plate on which shared meals are mixed. Long ago, peasants would carry this plate to the fields so that all of the workers could eat together.

What is Korean Kimchi 101


  1. Korean Style Pickled Vegetables

  2. How to Cut and Prepare Korean Cucumbers

  3. How to Make Jidan

  4. How to Prepare Dried Anchovy and Kelp Broth

  5. How to Prepare Garlic

  6. How to Prepare Korean Radish

  7. How to Prepare and Cut Savoy Cabbage

  8. How to Prepare and Cut Scallion


  1. Bulgogi (Marinated Beef)

  2. Seolleongtang (King's Stew)

  3. Jumulleok (Sauteed Garlic Prime Rib)

  4. Dwaeji Bulgogi (Spicy Marinated Pork)

  5. Galbi Jjim (Beef Rib Stew)

  6. Guksu-Jeongol (Beef and Noodle Stew)

  7. Japchae (Vegetable Beef Vermicelli)

  8. Janggukbap (Spicy Beef Soup)

  9. Roseu-Pyeonchae (Sliced Beef and Vegetables)

  10. Yukgaejang (Red Beef Stew)

  11. Yangjengi-Bibimbap (Rice with Beef and Mixed Vegetables)

  12. LA Galbi - LA Style Marinated Short Rib

  13. Yangnyeom-Galbi (Marinated Prime Rib)

  14. Dwaeji-Galbi (Barbecue Pork Ribs)

  15. Bossam (Boiled Pork)

  16. Gamjatang (Pork and Potato Stew)

  17. Eundaegu-Jorim (Spicy Black Cod in a Seafood Vegetable Reduction)

  18. Haemul-Jeongol (Seafood Vegetable Stew)

  19. Haemul-Pajeon (Seafood and Scallion Pancake)

  20. Haemuljjim (Steamed Seafood)

  21. Ojingeo-Bokkeum (Squid in Spicy Sauce)

  22. Ojingeo-Gui (Grilled Spicy Squid)

  23. Agwijjim (Spicy Monkfish)

  24. Doenjang Jjigae (Soybean Stew)

  25. Jangban Guksu (Corn Noodle with Vegetables)

  26. Combination Soon-Tofu

  27. Kimchi and Soybean Sprouts Soon-Tofu

  28. Shrimp Soon-Tofu

  29. Vegetable Soon-Tofu

  30. Gamja Jorim (Spicy Potatoes)

  31. Lettuce and Scallion Salad

  32. Mu Saengchae (Spicy Korean Radish)

  33. Pa-Ganghweh (Scallions with Spicy Sauce)

  34. Gaeran-Jjim (Korean Style Egg Casserole)

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Different types of Jeon
  1. Cod Jeon

  2. Oyster Jeon

  3. Sesame Leaf Jeon

  4. Zucchini Jeon


  1. Gamjajeon (Potato Pancake)

  2. Kimchijeon (Kimchi Pancake)

  3. Tofu Sauce

Korean Kimchi Recipes

  1. Baek Kimchi (White Kimchi)

  2. Bok Choi Kimchi

  3. Dubu Kimchi (Stir Fried Kimchi with Pork)

  4. Kimchi Jjigae (Kimchi Stew)

  5. Kkakdugi Kimchi (Radish Kimchi)

  6. Oi Kimchi (Cucumber Kimchi)

  7. Traditional Korean Kimchi - Poggi Kimchi - Napa Cabbage Kimchi

  8. Sweet Rice Paste for Kimchi


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