easy korean recipes

This Korean braised tofu is quick to make yet loaded with irresistible flavors! This easy one-pan dish calls for lightly seared tofu braised in a delicious spicy-savory sauce, to be served over rice or noodles for the ultimate meal for the weekdays. Enjoy this flavorful meal in the comfort of your home with this easy recipe!

Easy Dubu Jorim (Korean Braised Tofu)

vegetable oil

onion

green onion (diced, some reserved for garnish)

green onion, toasted sesame seeds (optional,

Gochugaru (Korean chili flakes) (to taste)

tbsp sugar (if adding honey

garlic (minced)

soy sauce

mirin

tbsp sesame oil

water

Cut tofu into 1/4 inch thick pieces, and pat dry to remove moisture (this will yield a crispy exterior). Lightly season with salt and pepper and set aside.

Add all sauce ingredients into a bowl. Add onion, green onion, and chili pepper, and mix to combine.

Heat oil in a large skillet over medium heat, carefully add the tofu pieces and sear both sides until golden-brown, about 2-3 minutes.

Pour the sauce over the tofu and cook for about 5 minutes, flipping occasionally. Cover and simmer for another 2-3 minutes until the sauce is reduced to a thick consistency.

Garnish with the reserved green onions and sesame seeds, and serve immediately with rice, noodles, or any other dish of choice. Enjoy!

These Korean braised potatoes are easy to make yet loaded with incredible flavors that will have you craving for more. Coated in a sweet and savory glaze, these decadent potatoes can be prepared with ease with this simple recipe! Make a batch of Gamja Jorim today in the comfort of your home.

Korean Braised Potatoes (Gamja Jorim)

lb (one package) baby potatoes (cleaned)

tbsp vegetable oil (or any neutral oil)

sesame seeds (to finish)

green onions (optional, for garnish)

tbsp honey (or sugar)

tsp Gochugaru (Korean chili flakes) (optional)

Combine all sauce ingredients in a bowl.

Add salt and vinegar to a pot of boiling water. Add potatoes, cover, and cook until tender on medium-low heat, about 10-15 minutes. Drain and set aside.

In a large skillet over medium heat, add oil and pan-fry your potatoes for about 5 minutes until golden brown. Pour in the sauce and simmer until thickened, stirring frequently for even coating.

Turn off the heat and mix in sesame seeds. Garnish with green onions and serve immediately. Enjoy!

This ‘Cheesy Rose Carbonara Tteokbokki’ is a modern and creamy twist on a classic spicy tteokbokki dish loved by many Koreans. Recently, a rose (or rosé) food craze has emerged in South Korea so you might have seen rose pasta or rose tteokbokki popping up. Rose refers to the creamy and spicy sauce, which reduces the chile’s fiery heat. After all, adding dairy is the perfect antidote to a spicy sauce. So this ‘Cheesy Rose Carbonara Tteokbokki’ is perfect for anyone who wants to enjoy chewy Korean ricecakes, but doesn’t have a high spice tolerance. 

Cheesy Rose Carbonara Tteokbokki

tbsp oil

2-4 slices/ rashers of bacon (back

½ onion, finely chopped

(180 grams) mushrooms (sliced) ((approx. 12 chestnut mushrooms))

garlic cloves,

(180 milliliters) water, stock

½ tbsp gochujang (Korean red chili

rice

1.5 oz (40 grams) cheddar cheese, chopped in small lumps

(90 grams) shredded mozzarella ((optional))

scallions (green onions/spring onions)

black pepper

Fry 2-4 bacon slices/rashers in 2 tbsp oil, remove from pan and slice into bite-sized pieces. In the bacon oil, sauté ½ a diced onion and 2.5 cups (6 oz/180g) of sliced mushrooms. Next, add 2 minced garlic cloves and fry until garlic is fragrant. 

Now, you can pour in ¾ cup (180ml) water/stock and ½ cup (120ml) heavy cream, mix and bring to a boil. For very mildly spicy tteokbokki, stir in 0.5 tbsp gochujang paste until combined into the creamy sauce. Add much more gochujang or gochujaru powder if you want to taste spice!

At this moment, add 10.5 oz (0.7 lb/ 300g) rice cakes and remember to keep stirring. This will prevent them sticking to the pan and burning. Cook the rice cakes according to package instructions. I stirred mine for 3-5 minutes and 1 minute before the rice cakes are ready, add the cooked bacon and 1.5 oz (40g) chopped cheddar cheese. Turn off the heat and stir in 1 cup (90g) shredded mozzarella to combine.

Serve with chopped scallions (green onions/spring onions). Season generously with cracked black pepper. 

This Tteokguk recipe is quick &amp; easy to make yet loaded with flavor, making it the ultimate comfort meal for the new year. This satisfying dish features soft and chewy rice cakes simmered in beef broth, topped with eggs, green onion, and roasted seaweed to give you a burst of umami in every bite. 

Easy Tteokguk (Korean Rice Cake Soup)

beef brisket

tsp black pepper

water (anchovy, dashi, or chicken stock

250 g sliced rice cakes (thawed if frozen)

dumplings (fresh or frozen, optional)

seaweed onion

Prepare the rice cakes by rinsing them in cold water 2-3 times. Strain and set aside. This process helps to remove starch and prevents the rice cakes from sticking together.

In a medium bowl, add beef, soy sauce, sesame oil, garlic, and black pepper. Mix together to combine and set aside.

Heat vegetable oil in a large pot over medium heat and add the beef. Cook for 1-2 minutes until browned, and add water or stock. Skim off any skums, cover, and boil for 15 minutes.

Add rice cakes and optional dumplings, and boil for 3-4 minutes until the rice cakes are tender. Garnish and enjoy!

This Kimchi fried rice is incredibly comforting and loaded with rich umami flavors to instantly awaken your tastebuds. Fragranced with Kimchi, Gochujang, garlic, and green onion, this easy &amp; delicious Korean fried rice is made in a single pan with just a handful of ingredients, making it the ultimate meal for the weekdays. 

15-Minute Kimchi Fried Rice (Kimchi Bokkeumbap)

tbsp cooking oil

green onion (chopped, divided)

tuna (drained,

kimchi (chopped)

tbsp kimchi juice (from the kimchi container)

tbsp Gochujang (Korean chili paste)

tsp sugar

sunny-side-up egg, green onion,

Heat oil in a large skillet over medium heat. Add garlic and green onion and cook until aromatic. Add tuna and kimchi and mix to combine.

Add Gochujang, soy sauce, and sugar, and mix together until the kimchi is cooked through, for about 2 minutes.

Reduce the heat to low. Add rice and kimchi juice and mix together, ensuring all grains are evenly coated. Finish with sesame oil and remove from heat. Garnish and enjoy!

Filipinos love our many noodle dishes. This Easy Pancit Miki Bihon recipe will give you a satisfying bite with each scoop of two different noodles.

Easy Pancit Miki Bihon

lbs boneless skinless chicken thighs

Tbs salt

carrots (julienne cut)

snow peas (ends trimmed off)

cabbage

Bihon noodles

egg noodles

Tbs soy sauce

Tbs Patis

cooking oil (to coat bottom of pan)

shrimp (raw, shelled, tail off and deveined)

Boil

Remove

Remove chicken from broth and set broth aside and allow to cool.

Shred

Chicken

In a separate pot, bring water to a boil.

Separate

Separate fresh egg noodles to fully loosen.

Add egg noodles to the boiling water, stir to keep from burning and separated. *follow product instructions for cook time.

Rinse

Fresh Egg Boodles (Miki)

Wash/Soak

Wash and soak Bihon noodles in a large bowl for 10 minutes

Bihon Noodles

Coat bottom of a large pan with oil, set on Medium/ High heat, and saute onions.

Stir fry

Add shrimp and stir fry until cooked. Remove shrimp from pan and set aside.

Once broth is simmering add Bihon noodles and mix.

Before broth is absorbed add cabbage and mix.

Add Egg Noodles, Shrimp, Patis, salt and pepper. Mix well.

Turn off

Once broth is absorbed but ingredients are still wet, turn off heat and add snow peas. Mix well.

Rest

Allow peas to cook with the temperature of the ingredients before serving.

Combine in Large Pan

This easy Dakdoritang features tender pieces of chicken, potatoes, and carrots braised in a spicy and savory chili sauce. Served over a bowl of rice, this Korean chicken stew is incredibly comforting yet so easy to make, and the best way to spice up your dinner rotation!

Easy Dakdoritang (Spicy Korean Chicken Stew)

chicken

(500 grams) potatoes

(100 grams) carrot

water (anchovy stock, dashi,

green onion and chili pepper (sliced)

sesame seeds (optional,

tbsp Gochugaru (Korean chili flakes) (or to taste)

[Optional] Bring a large pot of water to a boil. Parboil the chicken for 2 minutes, rinse under cold water, and pat dry. This process will remove the smell, excess oil, and impurities from the chicken.

Combine all sauce ingredients in a bowl. In a large pot over medium heat, add chicken and onion and pour the sauce on top. Toss well to coat and cook for 2 minutes.

Add water and stir to combine. Cover and boil for about 15 minutes, stirring occasionally. Stir in potatoes and carrots, cover, and cook for another 10 minutes.

Remove cover, add green onion and chili pepper, and cook for an additional 5 minutes, or until the stew is thickened to your liking.

Garnish with sesame seeds and fresh green onions if you prefer, and serve over a bowl of steamed rice. Enjoy!

Top 7 easy korean recipes recipes from across the web

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Easy Dubu Jorim (Korean Braised Tof...

Korean Braised Potatoes (Gamja Jori...

Cheesy Rose Carbonara Tteokbokki

Easy Tteokguk (Korean Rice Cake Sou...

15-Minute Kimchi Fried Rice (Kimchi...

Easy Pancit Miki Bihon

Easy Dakdoritang (Spicy Korean Chic...

Top 7 easy korean recipes recipes from across the web

The most viewed easy korean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Dubu Jorim (Korean Braised Tof...

Korean Braised Potatoes (Gamja Jori...

Cheesy Rose Carbonara Tteokbokki

Easy Tteokguk (Korean Rice Cake Sou...

15-Minute Kimchi Fried Rice (Kimchi...

Easy Pancit Miki Bihon

Easy Dakdoritang (Spicy Korean Chic...

The most viewed easy korean recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine