10+ Korean Recipes You’ll Love to Try at Home

Korean recipes are a fun way to shake up your kitchen routine. Whether you’re into spicy stuff, crave hearty stews, or just want a simple side, Korean food really covers all the bases.

You can learn to make authentic Korean meals at home, even if you’ve never tried before.

A lot of Korean recipes use fresh veggies and bold, punchy flavors. Meals turn out healthy and exciting.

Honestly, you don’t need fancy skills or equipment. Just grab some basic ingredients and follow a few straightforward steps. Before you know it, you’ll have something delicious for yourself or to share.

Ingredients

• Soy sauce
• Garlic
• Sesame oil
• Gochujang (Korean chili paste)
• Rice

Cooking Instructions

1. Wash and chop your ingredients.
2. Mix sauces and seasonings in a bowl.
3. Cook your protein or veggies in a pan over medium heat (about 350°F / 175°C).
4. Combine and simmer for 10-15 minutes.
5. Serve hot with rice or side dishes.

1) Kimchi

Kimchi is a classic Korean staple. It’s made by fermenting veggies, usually napa cabbage, and ends up with a spicy, tangy kick.

You can eat kimchi on its own, or toss it into soups and stews. It’s way more versatile than you might think.

To make it, soak cabbage in salty water, then slather it in a spicy paste. The mix usually has garlic, ginger, red pepper flakes, and a bit of fish sauce.

Let it ferment for a few days, and you’ll see the flavors change. Making your own lets you tweak the heat and taste, which is honestly pretty satisfying.

Ingredients:

• 1 large napa cabbage
• 1 cup kosher salt
• 1 cup crushed garlic
• 2 tbsp minced ginger
• 1/2 cup Korean red pepper flakes (gochugaru)
• 1/4 cup fish sauce or shrimp paste
• 4 scallions, chopped
• 1 tbsp sugar
• Water

Cooking Instructions:

1. Quarter the cabbage and soak in salted water for 2 hours.
2. Rinse and drain the cabbage well.
3. Mix garlic, ginger, pepper flakes, fish sauce, sugar, and scallions into a paste.
4. Spread paste over each cabbage leaf.
5. Pack the cabbage tightly into a jar.
6. Leave at room temperature for 1-2 days to ferment.
7. Move to the fridge after fermenting. Eat it cold!

2) Japchae

Japchae is a favorite noodle dish in Korea. It uses sweet potato starch noodles, which turn glassy and chewy.

People usually toss in colorful veggies and some marinated beef. You can skip the meat or use tofu if you want to keep things plant-based.

The sesame dressing and soy sauce give it that classic flavor. Japchae works as a light meal or a side—your call.

The noodles’ texture is really what makes this dish stand out. Spinach, mushrooms, and carrots all work perfectly here.

Ingredients

• Sweet potato starch noodles (dangmyeon)
• Beef strips or tofu
• Spinach
• Carrots
• Mushrooms
• Onion
• Soy sauce
• Sesame oil
• Sugar
• Garlic

Cooking Instructions

1. Soak noodles in warm water for about 30 minutes.
2. Stir-fry beef or tofu, then set aside.
3. Cook the veggies separately.
4. Mix soy sauce, sesame oil, sugar, and garlic for the sauce.
5. Toss noodles, meat, veggies, and sauce together in a pan. Stir-fry for 3-5 minutes.
6. Serve warm.

More details can be found in this Authentic Japchae Recipe.

3) Cheese Buldak

Cheese Buldak is basically spicy chicken smothered in melty cheese. The sauce is fiery, thanks to gochujang and gochugaru.

Melted mozzarella on top cools things down and makes it extra comforting. You’ll often find onions and cabbage in there too.

If you’re into big flavors and cheesy goodness, this one’s for you.

Ingredients

• 2 pounds chicken breast, cubed
• ½ cup Korean hot pepper flakes (gochugaru)
• 2 to 3 tbsp gochujang
• 1 onion, sliced
• 1 cup shredded mozzarella cheese
• 1 cup cabbage, chopped
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 cloves garlic, minced

Cooking Instructions

1. Mix gochujang, gochugaru, soy sauce, sugar, and garlic for the sauce.
2. Marinate chicken in the sauce for about 20 minutes.
3. Cook onion and cabbage in a pan until softened.
4. Add the chicken and sauce; cook on medium for 10-15 minutes.
5. Top with mozzarella, cover, and let it melt (about 5 minutes).
6. Serve hot with rice or veggies.

Find more details at Maangchi’s Fire chicken with cheese.

4) Sundubu-jjigae

Sundubu-jjigae is a spicy stew starring soft tofu. It’s cozy and perfect for chilly nights.

You can toss in seafood, pork, or beef, plus whatever veggies you’ve got. The broth is spicy, rich, and comes together fast.

You’ll usually see it served bubbling hot in a stone pot. The tofu gets so silky, it almost melts.

You can switch up the protein—seafood and pork belly are both great. If you crack an egg on top, you’ll get extra richness.

Ingredients:

• Soft tofu (extra-silken)
• Gochugaru (Korean chili flakes)
• Garlic
• Seafood, pork belly, or beef
• Soy sauce
• Sesame oil
• Green onions
• Egg (optional)

Cooking Instructions:

1. Heat oil in a pot and sauté garlic and your protein.
2. Add water or broth and bring to a boil.
3. Stir in gochugaru and soy sauce.
4. Gently add soft tofu by spoonfuls.
5. Simmer for 10 minutes.
6. Crack an egg on top and let it cook through.
7. Sprinkle with green onions and drizzle with sesame oil.

5) Yachaejeon (Vegetable Pancakes)

Yachaejeon is a crispy, golden veggie pancake. It’s crunchy outside, soft inside—a great snack or side.

You can use whatever vegetables you like. The batter is just flour, egg, and water.

Mix in the veggies, then pan-fry until both sides are golden. Medium heat works best so you don’t burn the outside.

If the pancakes turn out soggy, try draining the veggies or using less water. You want that perfect crispness. For more tips, check this Korean Vegetable Pancake recipe.

Ingredients

• 1 cup all-purpose flour
• 1 egg
• 3/4 cup water
• 1/2 cup zucchini, thinly sliced
• 1/2 cup carrot, thinly sliced
• 1/2 cup onion, thinly sliced
• 1/4 cup green onion, chopped
• Salt to taste
• Cooking oil

Cooking Instructions

1. Mix flour, egg, and water until smooth.
2. Stir in vegetables and a pinch of salt.
3. Heat oil in a pan over medium heat (about 350°F / 175°C).
4. Pour in the batter and spread evenly.
5. Cook 3-4 minutes per side until golden and crispy.
6. Drain on paper towels before serving.

6) Jjajangmyeon

Jjajangmyeon is all about chewy noodles and thick, savory black bean sauce. The sauce is rich and slightly sweet, made from fermented black bean paste.

Usually, people add pork and veggies, then pile the sauce over wheat noodles. It’s simple and comforting.

You can use jjajangmyeon noodles or swap in spaghetti if that’s what you have. Toss in your favorite vegetables too.

Ingredients

• 4 oz pork belly or pork shoulder, diced
• 4 oz thick wheat noodles (jjajangmyeon or spaghetti)
• 3 tbsp Korean black bean paste (chunjang)
• 1/2 onion, diced
• 1/2 zucchini, diced
• 1 potato, diced
• 1 cup water or broth
• 1 tbsp sugar
• 1 tsp vegetable oil
• Cornstarch slurry (1 tsp cornstarch + 2 tbsp water)

Cooking Instructions

1. Boil noodles and drain.
2. Heat oil in a pan, add pork, and cook until browned.
3. Add onion, zucchini, and potato; stir-fry for a few minutes.
4. Stir in black bean paste and sugar, cook for 2 minutes.
5. Pour in water or broth and simmer until veggies are tender.
6. Add cornstarch slurry to thicken the sauce.
7. Serve sauce over noodles.

For more details, see this Jjajangmyeon recipe.

7) Tteokbokki

Tteokbokki is a street food favorite. It’s made with chewy rice cakes in a spicy, slightly sweet gochujang sauce.

You can eat it as a snack or a quick meal. If you want, add cheese or fish cakes for extra flavor.

The dish is simple but packs a punch. It’s warm, saucy, and totally satisfying.

Ingredients

• 1 package Korean rice cakes (tteok)
• 3 cups water
• 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp garlic, minced
• Optional: sliced fish cakes or cheese

Cooking Instructions

1. Soak rice cakes in warm water for 10 minutes if they’re frozen.

2. Bring water to a boil in a pan.

3. Stir in gochujang, soy sauce, sugar, and garlic.

4. Add rice cakes and let them simmer until they’re soft, about 8-10 minutes.

5. Stir now and then so nothing sticks.

6. Toss in fish cakes or cheese if you want, and cook for another 2 minutes.

7. Serve it hot. Enjoy your spicy tteokbokki—seriously, it’s best fresh.

If you want a more detailed recipe, check out My Korean Kitchen’s tteokbokki recipe.

8) Ssamjang

Ssamjang is this thick, spicy Korean dipping sauce that just makes grilled meat or veggies wrapped in greens taste better. It’s salty, spicy, and honestly, it wakes up whatever you dip in it.

The sauce blends fermented soybean paste and chili paste. That combo gives it a punchy, balanced flavor.

Toss in garlic, green onions, and a splash of sesame oil if you want a little extra kick.

I keep ssamjang in my fridge, and it lasts ages.

It’s awesome for dipping, or you can mix it into dishes when you want more heat.

Ingredients

• ¼ cup doenjang (fermented soybean paste)
• 1 tablespoon gochujang (Korean chili paste)
• 1 stalk green onion, minced
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds

Cooking Instructions

1. Mix doenjang and gochujang in a bowl until smooth.

2. Add green onion and garlic, give it a good stir.

3. Pour in the sesame oil, sprinkle on sesame seeds, and mix again.

4. Serve it as a dip or toss it into your favorite dish.

9) Korean Vampire Chicken

Korean Vampire Chicken is fried chicken with a serious garlic punch and a spicy kick. It’s crunchy, garlicky, and just different enough to keep things interesting.

You can eat it as a snack or call it dinner—no judgment.

The spicy sauce comes together with a heap of minced garlic, chili flakes, and soy sauce.

Fry chicken wings or drumettes until they’re golden and crispy, then toss them in the sauce.

Ingredients:

• 2 lbs chicken wings
• 6 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup flour
• Oil for frying

Cooking Instructions:

1. Coat the chicken wings in flour.

2. Heat oil to 350°F (175°C). Fry the wings until they’re golden and crispy.

3. In a bowl, mix garlic, soy sauce, chili flakes, honey, and sesame oil.

4. Toss the fried wings in the sauce until they’re well coated.

5. Eat right away—crispy is best.

10) Folded Gimbap

Folded gimbap is a fun, easy take on the classic rolled version. Instead of rolling, you fold rice and fillings inside the seaweed into a little square.

It’s kind of like a sushi sandwich—no mat, no fuss.

You can stuff it with tuna mayo, egg, kimchi, or even spam.

It’s quick, tidy, and makes an awesome snack or light meal.

Just fold each quarter over the next until you get a neat, compact bundle.

Eat it with your hands—makes life easier, honestly.

Ingredients

• 1 ½ cups cooked sushi or jasmine rice
• Gim (seaweed sheets)
• 1 cooked egg
• Tuna mayo or spam (your call)
• Kimchi (optional)

Cooking Instructions

1. Cook your rice, then let it cool just a bit.

2. While the rice cools, get your fillings ready—scramble some eggs or warm up the spam.

3. Place a sheet of seaweed on the counter. Spread the rice over it, not too thick.

4. Pile your fillings right in the middle.

5. Fold one side of the seaweed over the fillings.

6. Keep folding each side, one at a time, until it’s all wrapped up.

7. Hold your creation gently—don’t squish it. Now, go ahead and eat!

If you’re curious or want to see more, just look up folded gimbap recipes online.