Rice Dishes
Abalone Rice Porridge(전복죽)
A rich rice porridge simmered with abalone, shrimp, mushrooms, and carrot, finished with pine nuts and served with low-sodium soy sauce.
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Rice Dishes
Abalone and Seaweed Porridge(미역전복죽)
A savory glutinous rice porridge simmered with abalone, seaweed, and a broth made from abalone shells and kelp, finished with carrot and black sesame.
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Meat Dishes30 min
Beef Bulgogi(소불고기)
Thin beef quickly cooked in a pear-free soy marinade with onion, garlic, sesame oil, and black pepper.
EasyNot Spicy
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Soups & Stews
Beef and Radish Soup(소고기 무국)
A savory Korean-style soup of beef and radish simmered with oyster mushrooms, mung bean sprouts, green onion, and low-sodium soy sauce.
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Rice Dishes45 min
Bibimbap(비빔밥)
A colorful bowl of rice topped with individually seasoned vegetables, an egg, and gochujang for mixing at the table.
MediumMild
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Soups & Stews
Black Sesame Tofu Rice Soup(흑임자 두부국)
A smooth rice and tofu soup enriched with finely ground toasted black sesame seeds.
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Korean pantry guide
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Learn how gochujang, kimchi, doenjang, and other Korean ingredients taste, where to find them, how to store them, and what you can use when they are unavailable.
Explore ingredient guidesKorean seasonings
Doenjang (된장)
Doenjang is a robust Korean fermented soybean paste used to season soups, stews, and dipping sauces.
Eggs and dairyEgg (달걀)
Eggs add quick protein and richness to rice dishes, soups, rolled omelets, and savory pancakes.
Korean seasoningsGochugaru (고춧가루)
Gochugaru is Korean red pepper sold as flakes or powder. It gives kimchi, stews, and seasoned vegetables their warm red color and clean heat.
Korean seasoningsGochujang (고추장)
Gochujang is a fermented Korean paste made with red pepper powder, grain, and fermented soybean. It brings heat, sweetness, and savory depth.
Fermented foodsKimchi (김치)
Kimchi is a family of salted and fermented vegetables. Napa cabbage kimchi is the most common style used in fried rice, pancakes, and stews.
Herbs and greensPerilla leaves (깻잎)
Perilla leaves are broad, aromatic leaves used as wraps, pickles, garnishes, and layered banchan in Korean cooking.
