Craving for something chewy, spicy, and crispy? Well, Korean cuisine is all about that! If you miss chewing on your favorite Korean food, then here we are to your rescue. Check these lip-smacking and easy Korean recipes that you can make at home, and enjoy a proper K-Meal!
If K-pop makes your heart go Bim-bim-bap, K-dramas make you feel ramentic, and if you are someone who is a little extra obsessed with K-food, then make these easy Korean recipes today, and enjoy a soul-warming K-meal at home. Watch your favorite Korean drama, and gorge on these dishes.
1. Go Bi-Bim-bap with this Bibiambap bowl
This Korean rice dish is quick to make, and we even have the recipe of the traditional Gochujang paste for you, which you can use in other recipes too. Follow this mouthwatering recipe by Chef Bhagwan Chandaliya of Bang Tan Shefs, Mumbai, and cook an epic bowl of chicken, rice, and vegies. If you are a vegetarian, replace the meat with more veggies you love.
Ingridients
| Cucumber | Half (dip it overnight in vinegar) |
| Carrot | Half (dip it overnight in vinegar) |
| French beans stir-fried (optional) | 5 |
| Chopped mushrooms stir-fried (optional) | 4 |
| Spinach boiled in saltwater and vinegar Non-veg add ons | 50gms |
| Chicken | 100 gms, thinly cut and stir-fried in olive oil and soya sauce. |
| Egg | One (boiled or sunny side up) |
| Gochujang paste | (simple recipe below) |
| Jasmine rice or sticky rice | 200 gms |
| Sesame oil and sesame seeds | For garnishing |
Method
For Gochujang paste:
As gochujang is one of the most important spices in Korean food, we will teach you how to duplicate it without spending a lot of bucks.
Take 10 whole red chillies (remove the stem). Chop ginger, garlic, and half an onion. Take a pan and heat 3 tablespoons of sesame oil. Add red chili and then add chopped ginger, garlic & onion after 2 minutes. Let it fry for about 5 mins on low flame. Now add salt, pepper, sesame seed, two tablespoons of soya sauce and honey (or oyster sauce if available). Add half a cup of water and let it rest for 5 more minutes. Switch off the gas. Let the mixture cool down, then add it to a mixture, mix it until a fine paste.
For Bibiambap bowl:
Boil the rice until sticky (for better taste, use a little olive oil or sesame oil, and while boiling add salt). Take a pan, add a little oil, stir fry your veggies with one tablespoon of soya sauce, salt, and pepper (French beans, mushrooms, or any veggies you like). Boil the spinach with salt then stir fry it with the rest of your veggies.
Non-veg: Half boil the eggs or create a beautiful sunny side. Cut chicken strips, marinate them with salt, pepper red chili powder (onion garlic powder is optional) in a pan, and stir fry the chicken strips until cooked.
Assembling our bibimbap bowl: First, we pat down the rice on the bowl, then add the veggies individually clustered in a group the gochujang paste and enjoy the delicacy.
2. Korean Pancakes aka Pajeon
These savory Korean pancakes are a great pick for an evening snack or even breakfast. Follow this quick recipe by Chef Bhagwan Chandaliya, and enjoy the slices with a meaty side dish or your favorite dip.
Ingridients
| All-Purpose Flour | 2 cups |
| water | 1/4 cup |
| Egg | 1 |
| Salt | To taste |
| Shredded Carrots | 1 |
| Bell Pepper | 1 julienned |
| Zucchini | 1 julienned |
| Green Onions | 2 stalks, julienned |
| Capsicum | 1 cup, julienned |
| Vegetable Oil | For cooking |
Method
In a huge bowl, beat together the flour, water, egg, and salt. Keep it aside. Cut all the veggies julienne (long lean strips) and mix into the batter with salt and pepper. After adding the veggies if the batter looks too thick, add a little bit of water and then stir. Take a pan, add a little oil and swirl around the pan.
Pick up the batter on a ladle until it fills up and then spread it around the pan. Ensure that it’s not too thick. Cover it and let it cook for 8 mins on one side on a slow flame. Check to see that the side is properly cooked and keep checking as we don’t want burnt pancakes. Flip on to the other side and let it cook until it’s crispy and golden brown. Cut it like pizza and enjoy with sweet chili sauce or any spicy sauce of your liking.
3. Kimchi Bokkeumbap aka Kimchi Fried Rice
Fermented Napa Cabbage is a Korean Staple that can heal your soul, and goes best with the cool weather of monsoon and winters. Enjoy the spicy and unique Umami flavor of Kimchi in this Classic Korean Fried Rice by Chef Kaviraj Thadani of Seoulmate, Mumbai.
Ingridients
| Cooked Sticky Rice | 300gms |
| Finely Chopped Onion | 3 Tbsp |
| Finely Chopped Garlic | 2 Tbsp |
| Ketchup | 1 Tbsp |
| Korean Chili Paste | 2 Tbsp |
| Roughly chopped Kimchi | 100gms |
| Soy Sauce | 1 tsp |
| Diced Chicken Sausage or Diced Bacon | 80gms |
| Egg (Fried Egg Garnish) | 1 |
Method
In a preheated wok or a nonstick pan, add oil and sauté the chicken sausage/ Bacon. Once well-cooked, remove them and keep it aside, and remove the excess oil. Using the same pan, sauté the chopped onion and garlic until fragrant. Add in the kimchi, ketchup, and Chili paste and cook on a medium flame for 2 minutes. Now add in cooked chicken/Bacon and combine. Mix well. Allow the ingredients to get hot before finally adding in the sticky rice. Stir frequently for 2 minutes then add in the chopped scallions and mix. Place the Fried rice on a plate and garnish with a fried egg. Serve immediately and Enjoy!
Vegetarian Option: Do not add the Chicken on bacon instead add in 80gm diced Mixed vegetables when sautéing the onion and garlic
4. Korean Fried Chicken
The oh-so-juicy and tender Korean fried chicken is lathered in the thick black Korean sauce and tastes amazing with a bowl of ramen, or Kimchi fried rice. This one of the simple Korean Recipes by Chef Hiren Kumar of Saltt, Karjat is a must-try!
Ingredients
| For Chicken : Leg Boneless | 500 gms |
| Egg Yolk | 2 |
| Potato Starch | 30gms |
| Corn Flour | 80gms |
| Salt | 20gms |
| Black Pepper | 8gms |
| For Korean Sauce : Gochujang | 20 gms |
| Brown sugar | 5gms |
| Dark Soya | 30 ml |
| Honey | 10 ml |
| Chopped garlic | 10gms |
| Chopped ginger | 10gms |
| Sesame oil | 5ml |
| Sesame seed | 5gms |
| Red Chilli Paste | 50 gms |
Method:
Marinate the chicken in the given ingredients and set aside.
For Korean sauce: In a frying pan saute chopped ginger and garlic until translucent. Add the rest of the ingredients and set them aside. Now, deep fry the marinated chicken until golden and crisp. Toss the fried chicken in the prepared Korean sauce. Finish with rice with wine and toasted sesame seed. Serve this quick. This is indeed one of the easiest Korean recipes to try at home.
5. Kimchi-jeon aka Kimchi Pancakes
Kimchi-jeon (ê¹€ì¹˜ì „), is a type of Korean pancake that’s made with Kimchi. It’s also called Kimchi Bhuchimgae. This crispy pancake can be a great evening snack. Follow this quick recipe by Chef Sanjay Tamang of Seoul Restaurant, New Delhi.
Ingredients
| Fermented kimchi | 200g |
| Korean pancake premix | 180g |
| Coldwater | 230g |
| kimchi juice | 2 tbsp |
| Green chili | 2 |
| Green onions | 40g-60g |
| Fine red pepper(optional) | 6g |
| Egg | 1 |
| potato starch or corn starch{for extra crispiness} (optional) | 1 1/2tbsp |
| Salt and black pepper powder | according to your taste buds |
Method
Chop well-fermented Kimchi(Napa cabbage kimchi). Finely chop some green onions and onions (optional). Mix the kimchi, green onion in a large bowl. Add fine red pepper powder, flour / Korean pancake premix, salt, water and toss well until the batter gets watery. The batter should flow easily from a spoon.
(If you are using Korean pancake premix then, omit the salt)
Preheat a frying pan and add cooking oil. Spread out the batter thinly. When the edges start to cook, flip the kimchi jeon. When both sides are cooked, slice it into easy bite-size. Don’t forget to serve it with Korean Soy Dipping.
So, which one of these easy Korean recipes are you going to make this week?
Also Read: We dare you to try these oh-so-hot and spicy Indian dishes!
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