Korean Cuisine: 7 Easy and Quick Recipes

 They talked about popular Korean dishes and shared recipes. If you want something spicy, open the article and cook savory salads, rice or fish. We are sure you will like it.

1. Korean Recipes at Home: Bibimbap

Ingredients

• 1 cup raw white rice;
• 1 ¾ glass of water;
• 250 g beef tenderloin;
• 1 st. l. vegetable oil;
• 2 cups chopped mixed vegetables (spinach, carrots, bean sprouts, and shiitake mushrooms)
• 1 st. l. sesame oil;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. honey;
• 1 st. l. gochujang (Korean chili paste);
• 2 cloves of garlic;
• 4 eggs;
• salt and pepper - to taste;
• sesame seeds - for decoration.

Cooking

1. Rinse the rice in cold water and pat dry. Add the grits and 1 ¾ cups of water to a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 18-20 minutes or until rice is cooked through and water has been absorbed.
2. While the rice is cooking, heat a tablespoon of vegetable oil in a large skillet over medium heat. Add chopped beef, cook 5-7 minutes or until browned and cooked through. Remove beef from skillet and set aside.
3. In the same pan, add vegetables and sesame oil. Cook for 3-4 minutes or until vegetables are soft. Remove the vegetables from the pan and set them aside.
4. In a small bowl, mix soy sauce, honey, gochujang and minced garlic.
5. In the same skillet over medium heat, heat a teaspoon of vegetable oil. Crack the eggs into the pan and cook until the whites set and the yolks are still runny.
6. To assemble the bibimbap, divide the cooked rice into four bowls. Top each bowl with cooked beef, vegetables, and a fried egg. Drizzle the sauce over the top of each plate.
7. Garnish the bibimbap with sesame seeds and serve hot.

2. Korean cucumber salad recipe 

Ingredients

• 2 medium cucumbers;
• 1 tsp salt;
• 1 st. l. rice vinegar;
• 1 st. l. sesame oil;
• 1 tsp Sahara;
• 1 tsp toasted sesame seeds;
• 1 clove of garlic;
• 1 green onion.

Cooking

1. Cut cucumbers in half. Remove the seeds with a spoon and cut the cucumbers into thin half rings.
2. Sprinkle cucumbers with salt, leave for 10 minutes. Drain excess water and pat cucumbers dry with paper towels.
3. In a small bowl, combine rice vinegar , soy sauce, sesame oil, sugar, sesame seeds, garlic and green onion.
4. In a large bowl, toss cucumbers with dressing until well coated. Chill the salad in the refrigerator for at least 30 minutes before serving.

3. Korean radish salad with photo

Ingredients

• 1 large daikon radish;
• 1 st. l. salt;
• 1 st. l. Sahara;
• 2 tbsp. l. rice vinegar;
• 1 st. l. sesame oil;
• 1 tsp toasted sesame seeds;
• 1 clove of garlic;
• 1 green onion, thinly sliced.

Cooking

1. Peel the daikon radish and cut it into thin matchsticks.
2. Sprinkle the daikon with salt and leave for 10 minutes. Rinse the daikon under cold running water, dry well.
3. In a small bowl, combine sugar, rice vinegar, sesame oil, sesame seeds, garlic and green onions.
4. In a large bowl, toss the daikon with the dressing until well coated. Chill the salad in the refrigerator for at least 30 minutes before serving.

4. Korean carrot salad recipe with photo

Ingredients

• 2 medium sized carrots;
• 1 tsp salt;
• 1 tsp Sahara;
• 1 st. l. rice vinegar;
• 1 st. l. Korean chili flakes;
• 1 clove of garlic;
• 1 green onion, thinly sliced;
• 1 st. l. sesame;
• 1 st. l. sesame oil.

Cooking

1. Peel the carrots and chop them with a grater or food processor. Place the grated carrots in a large bowl.
2. Sprinkle carrots with salt and sugar. Mix well and let them sit for 5-10 minutes to allow the salt and sugar to draw some of the moisture out of the carrots.
3. In a small bowl, combine rice vinegar, gochugaru, minced garlic and thinly sliced ​​green onions.
4. Pour the dressing over the grated carrots and mix well.
5. Add the sesame seeds and sesame oil to a bowl, stir everything together until the carrots are well coated.
6. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to blend.
7. Toss salad briefly before serving, garnish with sesame seeds and green onions if desired.

5. korean cabbage kimchi recipe

Ingredients

• 4 cups shredded Beijing cabbage;
• 1/4 cup kimchi;
• 1/4 cup onion;
• 1/4 cup carrots;
• 2 tbsp. l. Korean red pepper paste;
• 1 st. l. rice vinegar;
• 1 st. l. soy sauce;
• 1 st. l. sesame oil;
• 1 st. l. honey;
• 1 clove of garlic, minced;
• 1 st. l. toasted sesame seeds;
• 1 st. l. chopped green onion.

Cooking

1. In a large bowl, combine shredded cabbage, kimchi, onion, and carrots. 
2. In a small bowl, combine the pasta, rice vinegar, soy sauce, sesame oil, honey and minced garlic.
3. Pour the dressing over the cabbage mixture and mix well.
4. Top the salad with toasted sesame seeds and chopped green onions.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend.
6. Quickly toss the salad before serving.

6. Easy and delicious Korean style rice recipe

Ingredients

• 2 cups short grain white rice;
• 2-3 glasses of water;
• 1 st. l. sesame oil;
• 1 st. l. soy sauce;
• 1 st. l. rice vinegar;
• 1 st. l. Sahara;
• 1 tsp chopped garlic;
• 1 tsp crushed ginger ;
• 1/2 tsp salt;
• 1/4 tsp black pepper;
• 2 green onions.

Cooking

1. Rinse the rice in cold water several times until the water runs clear. Drain and transfer to a medium sized saucepan.
2. Add water to a saucepan and bring it to a boil over high heat. After boiling, reduce the heat to a minimum and cover the pan with a tight-fitting lid. Simmer for 18-20 minutes or until the rice is soft and the water has been absorbed.
3. While the rice is cooking, prepare the seasoning sauce. In a small bowl, mix sesame oil, soy sauce, rice vinegar, sugar, garlic, ginger, salt, and black pepper until well combined.
4. When the rice is cooked, remove it from the heat and let it stand covered for 5-10 minutes. This will allow the rice to steam and become more crumbly.
5. After the rice has rested, drizzle with the seasoning sauce and stir gently with a spoon or spatula until evenly coated.
6. Garnish the rice with chopped green onions and serve hot.

7. Korean fried mackerel

Ingredients

• 2 fresh mackerel ;
• 3 art. l. soy sauce;
• 2 tbsp. l. honey;
• 2 tbsp. l. mirina;
• 2 tbsp. l. sesame oil;
• 1 st. l. chopped garlic;
• 1 st. l. chopped ginger;
• 1 st. l. gochujang;
• 1 green onion;
• 1 st. l. toasted sesame seeds.

Cooking

1. Rinse the mackerel under cold water and pat dry with paper towels.
2. Using a sharp knife, make a few shallow cuts on both sides of the fish so that it cooks evenly.
3. In a small bowl, combine soy sauce, honey, mirin, sesame oil, garlic, ginger, and gochujang to make the marinade.
4. Place the fish in a shallow dish and pour the marinade on top so that the fish is evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
5. Heat a grill or grill pan over medium heat. After heating, brush the grates lightly with oil to prevent the fish from sticking.
6. Remove fish from marinade and shake off excess. Place the fish on the grill and cook for about 5-7 minutes per side, or until the skin is crispy and the meat is cooked through.
7. Transfer the fried fish to a serving platter, sprinkle with chopped green onions and toasted sesame seeds. Serve hot with boiled rice and banchan (Korean side dishes) of your choice.