I kind of altered and combined 2 recipes to make this. The pork recipe is an alteration of toejigogi kui, a spicy Korean pork dish. Instead of serving with kimchi, I made the sauteed celery. Serve with...
Author: TJ Lombard
This is a traditional Lunar New Year dish in Korea. I have seen many different recipes - the only really standard ingredient seems to be the rice cakes -- but I really liked the savoriness of this one....
Author: Nose5775
Make and share this Korean Carrot and Cucumber Salad recipe from Food.com.
Author: little_wing
Korean mandoo dumplings are pretty much like gyoza dumplings, so that's what used here. Homemade stock is important when there are only a few ingredients, unless you really like a particular boxed or canned...
Author: Debbie R.
This is a recipe that I received from my Aunt. It is so good and so easy to make! Serve with hot, cooked rice.
Author: simplelittlecheffie
My grandmother made this traditional, non-spicy Korean dish a lot. Every person, even those who have never ate Korean food, love this dish. Use any beer of your choice, we used Budweiser. Roll this beef...
Author: WENDYOW
My husband and son share an insatiable appetite for Korean barbeque-as well as an equally strong dislike of the lettuce leaves traditionally used to wrap the beef. One night, inspired by Korean food trucks,...
Author: joonma4
I have been making jangjorim for many years but recently decided to make it into a recipe to pass it on to my daughter. I have had my young Korean friends try it, and they told me that it tasted just like...
Author: jjlee
These skewers are similar to those sold at the food stalls in Korea. There are two sauces included in this recipe. Each is enough to coat 6 skewers - 12 total. Of course, you can double either sauce and...
Author: PanNan
This is an easy recipe I got from a Korean college friend of mine. She made it for a cultural event on campus, and it was a hit! It has plenty of ummph to counteract the blandness of the tofu. Also, this...
Author: Wilki_sc
Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!
Author: Paula Stotts
This recipe is being posted in answer to a recipe request. Some of the ingredients and directions are unusual, so trial & error may be in order here! Sounds very spicy to me.
Author: KeyWee
This bibimbap is a Korean veggie beef rice bowl with slightly sweet beef - crisp and flavorful!
Author: Kathi Starecki Quinn
Make and share this Korean Stir Fried Fish Cakes (Odaeng) recipe from Food.com.
Author: nsomniak6
I started off with another recipe on this site but wound up changing so much that I think it needs it's own mention. The bean paste makes it a little bit spicy. Sauce was great over rice.
Author: BlueBear
Mild curry dish popular in Korea, includes ingredients you can find in your local grocery store and Korean/Asian market. The 'Ottogi' version of the curry simply leaves out the meat, making this a great...
Author: Cristina Marie Winchester
I found this on Dinner tonight.." I added a bit more spice to suit my families taste. The skin was fabulously crispy after the broil and the sauce is delicious.I have served it on tofu with great results...
Author: Yodamom
This is kimchi jigeh, Korea's traditional of all traditional dishes. Below is the hands-down, best kimchi jigeh recipe of all times. I know this because it's my grandma's that was handed down to my mom....
Author: yobodish
I'm not sure if this is authentic, but it tastes like the bulgogi at the Korean restaurants I have eaten in. It's great for entertaining (easy to marinate in advance, and cook on the grill) and the sauce...
Author: HannahKate
This is the Korean Bul-Go-Gi recipe I've learned from my mother who lives in Korea. I've made this dish many times and got raves every time. Yummy!
Author: Minyoung
Spicy vegan Korean dish with gochujang.
Author: Ellery Wolf
This is a really tasty, easy, and quick recipe. All of the ingredients are readily available online. The soy sauces will also serve you well in stir-frying.
Author: Bigmoose