Try These 10 Classic Korean Recipes (2024)

Recipes By Region
Asian Food
Korean Food

Sora Childress

Sora Childress is a writer with experience in Korean food and sports journalism living in the greater Detroit area.

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Updated on 03/14/24

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A typical Korean meal consists of a bowl of rice, a bowl of soup or stew, and some side dishes as accompaniments. But within that basic structure, there is adeliciously wide variation of dishes for every season and palate.

Koreans use a huge range of vegetables from wild greens to the leaves of flowers, everything from the sea including seaweed and jellyfish, and all types of meat and poultry in diverse preparations. Koreans may have numerous ways to pickle vegetables and wild greens for long storage, but they also prize raw fish and raw meat dishes.

These are some of the classic plates you will find in Korean kitchens all over the world, in restaurants and homes, special events and family gatherings, and in everyday life.

01 of 10
Classic Korean Bibimbap
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Korean bibimbap looks gorgeous on the plate. It is also one easily tweaked for more or less spice for different palates. This recipe uses six vegetables, but you can use whatever you have in your refrigerator or garden. Koreans usually eat this rice dish with beef, but can also top bibimbap with a fried egg sunny-side-up.
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02 of 10
Dongchimi (Korean White Radish)
This is a white water summerkimchi, onethat is vinegary rather than spicy. It's simple to make with a few days of brining, and it will keep for a long time in the refrigerator. You'll enjoy it as a side dish or a cold soup.
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03 of 10
Bulgogi (Korean Beef Barbecue)
Bulgogi is probably the most popular Korean dish, with thinly sliced meat that has a smoky-sweet flavor. You can enjoy it broiled, grilled, or stir-fried. The beef is usually accompanied with lettuce wraps and gochujang (spicy red pepper paste) for wrapping and spicing up the meat.
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04 of 10
Mandoo (Korean Dumplings)
Mandoo (or mandu) is a symbol of good luck when prepared as part of Korean Lunar New Year festivities. These Korean dumplings can be added to abeef broth or anchovy broth for a dish called mandu-guk and served with tteok manu guk, a traditional cylindrical rice cake.
This Korean dumpling recipe is made with ground beef or pork, but you will see them made with chicken or only vegetables. You can prepare them in advance and freeze them for future use.
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Korean Food 101
Continue to 5 of 10 below.
05 of 10
See Also
Korean Zucchini Side Dish
Chap Chae (Stir-Fried Korean Noodles)
Chap chae (also spelled jap chae) is one of the most popular noodle dishes in Korea. The glass noodles are made from mung bean or sweet potatoes, and they become translucent when cooked. You can enjoy this dish cold or hot and as an appetizer or main dish.
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06 of 10
Bossam (Korean Pork Belly)
Bossam are deeply savory Korean pork belly lettuce wraps that walk a fine line between a light meal and an indulgent feast. Serve them family-style so diners can assemble their own wraps according to their tastes.
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07 of 10
Kimchi Jjigae (Spicy Kimchi Stew)
This spicy kimchi stew recipe (also sometimes spelled kimchichigae) is a great use for leftover or older kimchi. In fact, the older the kimchi, the better it is in this stew, as it adds rich flavor. It's one of the most popular stews in Korea, and you'll find it in many traditional restaurants. It is served hot and you're guaranteed to break a sweat when eating it. Keep plain rice handy as an antidote.
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08 of 10
Seollangtang (Korean Ox Bone Soup)
Ox bone soup is an easy recipe, but it's one that you will simmer all day. Simmering the leg bones for several hours results in a milky-white, rich and meaty soup with garlic, ginger, and noodles.
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Continue to 9 of 10 below.
09 of 10
Galbi Tang (Short Rib Soup)
This rich but delicate short rib soupmost likely originated more than 800 years ago, during the waning days of the Goryeo Dynasty. It is commonly served at traditional Korean wedding receptions, as beef was a luxury item reserved for special occasions.
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10 of 10
Galbi (LA-Style Korean Grilled Short Ribs)
While most short rib recipes in the US use low and slow cooking methods for this tough cut of meat, this Korean dish takes a different approach. Buying short ribs cut across the rib bones instead of alongside them, then marinating them in a tenderizing marinade allows you to cook them quickly on a hot grill for an irresistible flavor and texture. Serve with all your favorite banchan.
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