25+ Flavorful and Delicious Korean Lunch Recipes for Every Craving

Korean cuisine is a delightful blend of bold flavors, fresh ingredients, and satisfying textures, making it a perfect choice for lunch.

Whether you’re craving something savory and spicy like Kimchi Jjigae, or something comforting and hearty like Bulgogi, Korean food offers a diverse range of dishes that can cater to all kinds of taste buds.

In this article, we’ve gathered over 25 Korean lunch recipes that are not only delicious but also relatively easy to make at home.

From stir-fried noodles to sizzling BBQ, these recipes are perfect for those looking to spice up their lunch routine with authentic Korean flavors.

So, if you’re ready to bring the taste of Korea to your kitchen, read on for a list of tasty and satisfying lunch ideas that are sure to leave you craving more.

25+ Flavorful and Delicious Korean Lunch Recipes for Every Craving

Korean lunch recipes are the perfect combination of rich flavors and diverse textures, offering something for everyone.

Whether you’re looking for a quick stir-fry, a comforting stew, or a grilled feast, Korean cuisine provides endless possibilities to explore.

By trying out these 25+ recipes, you’ll not only get a taste of traditional Korean dishes but also discover new favorites to add to your weekly lunch menu.

The best part? Many of these dishes can be easily customized to suit your dietary preferences, allowing you to enjoy the bold and savory flavors of Korea in your own home.

So, gather your ingredients and start cooking—these Korean lunch recipes are sure to bring excitement and satisfaction to your next meal.

Bibimbap (Korean Mixed Rice)

Bibimbap is a delicious and vibrant Korean rice dish that combines various vegetables, a fried egg, and seasoned meat, all served over a bowl of warm rice and topped with gochujang (Korean chili paste). This dish is both nutritious and visually appealing, offering a perfect balance of flavors and textures.

Ingredients:

• 2 cups of cooked white rice
• 1/2 cup of spinach, blanched
• 1/2 cup of shredded carrots, sautéed
• 1/2 cup of cucumber, julienned
• 1/2 cup of shiitake mushrooms, sautéed
• 1/2 cup of bean sprouts, blanched
• 1/2 lb of ground beef (or chicken)
• 1 egg (fried sunny-side-up)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 1 tablespoon of sugar
• 1 teaspoon of sesame seeds
• 1 tablespoon of gochujang (Korean chili paste)
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook the rice according to package instructions and set it aside.
2. Sauté the ground beef with garlic, soy sauce, sugar, sesame oil, and a pinch of salt and pepper until browned.
3. In separate pans, sauté the mushrooms and carrots, blanch the spinach and bean sprouts, and julienne the cucumber.
4. Assemble the dish by placing a serving of rice in a large bowl.
5. Arrange each vegetable and the cooked meat over the rice, with the fried egg placed in the center.
6. Garnish with sesame seeds and a spoonful of gochujang.
7. To serve, mix everything together before eating.

Bibimbap offers a unique blend of flavors, textures, and colors that make each bite a delightful experience. It’s a highly customizable dish, allowing you to add any vegetables you prefer. The combination of the gochujang and the sesame oil brings an irresistible depth of flavor, while the fried egg adds richness, making this dish both satisfying and comforting.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a staple Korean comfort food made with aged kimchi, tofu, and pork (or beef). This stew is rich, spicy, and packed with umami, making it a perfect dish for chilly days. The acidity of the kimchi adds a distinct flavor that pairs beautifully with the savory ingredients.

Ingredients:

• 1 cup of old kimchi, chopped
• 1/2 lb of pork belly (or beef), thinly sliced
• 1/2 onion, sliced
• 1/2 block of tofu, cubed
• 2 cups of vegetable or pork broth
• 1 tablespoon of gochujang (Korean chili paste)
• 1 tablespoon of soy sauce
• 1 teaspoon of sugar
• 2 garlic cloves, minced
• 1 tablespoon of sesame oil
• 1 teaspoon of gochugaru (Korean chili flakes)
• Salt and pepper, to taste
• Scallions, chopped, for garnish

Instructions:

1. Heat sesame oil in a pot and sauté the garlic and onions until fragrant.
2. Add the sliced pork belly (or beef) and cook until browned.
3. Add the chopped kimchi and continue to cook for about 5 minutes, stirring occasionally.
4. Pour in the broth, gochujang, soy sauce, sugar, and gochugaru, then bring it to a boil.
5. Lower the heat and let the stew simmer for 20 minutes, allowing the flavors to meld together.
6. Add the tofu and cook for an additional 5 minutes until heated through.
7. Season with salt and pepper to taste, then garnish with chopped scallions before serving.

Kimchi Jjigae is an intensely flavorful dish that highlights the richness of aged kimchi. The slow simmering process allows the flavors to develop deeply, making it an excellent meal for colder weather. The addition of tofu provides a soft, creamy texture that balances the spiciness of the stew, creating a comforting and hearty meal.

Bulgogi (Korean BBQ Beef)

Bulgogi is a popular Korean dish consisting of thinly sliced beef marinated in a sweet-savory sauce, then grilled or pan-fried to perfection. This dish offers a great balance of sweet, salty, and umami flavors, making it a crowd-pleaser that is often served with steamed rice and vegetables.

Ingredients:

• 1 lb of beef sirloin or rib-eye, thinly sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of brown sugar
• 1 tablespoon of rice vinegar
• 2 garlic cloves, minced
• 1 tablespoon of ginger, minced
• 1 tablespoon of gochujang (Korean chili paste)
• 1/2 onion, sliced
• 1/2 carrot, julienned
• 1 tablespoon of sesame seeds
• 2 green onions, chopped
• 1 tablespoon of vegetable oil for cooking

Instructions:

1. In a bowl, combine soy sauce, sesame oil, brown sugar, rice vinegar, garlic, ginger, and gochujang to create the marinade.
2. Add the thinly sliced beef to the marinade and mix well. Let it marinate for at least 30 minutes, preferably overnight in the fridge.
3. Heat vegetable oil in a large skillet or grill pan over medium-high heat.
4. Add the marinated beef and stir-fry for about 5-7 minutes until the beef is fully cooked.
5. Add the onions and carrots and continue cooking for another 2-3 minutes until softened.
6. Garnish with sesame seeds and chopped green onions before serving.

Bulgogi is a well-loved Korean BBQ dish that showcases tender beef with a caramelized, flavorful glaze. The marinade’s balance of sweet, salty, and spicy elements makes each bite deliciously memorable. It’s versatile and can be served with rice, wrapped in lettuce leaves, or as part of a larger Korean feast, offering endless ways to enjoy this iconic dish.

Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a savory and slightly sweet stir-fried noodle dish made with chewy glass noodles, vegetables, and often beef or pork. The dish is popular in Korean celebrations and is loved for its vibrant colors and perfect balance of flavors. The glass noodles absorb the rich seasonings, creating a deliciously savory base for the colorful vegetables and tender meat.

Ingredients:

• 8 oz of sweet potato glass noodles (dangmyeon)
• 1/2 lb of beef (sirloin or rib-eye), thinly sliced
• 1/2 onion, sliced
• 1/2 carrot, julienned
• 1 cup of spinach, blanched
• 1/2 bell pepper, julienned
• 1/2 cup of shiitake mushrooms, sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of sugar
• 1 tablespoon of rice vinegar
• 1 tablespoon of sesame seeds
• 1 tablespoon of vegetable oil
• Salt and pepper to taste
• 2 cloves of garlic, minced
• 1 tablespoon of gochugaru (Korean chili flakes), optional for heat

Instructions:

1. Cook the glass noodles according to package instructions, drain, and set aside.
2. In a large pan, heat vegetable oil over medium-high heat. Add the beef and garlic, and cook until the beef is browned.
3. Add the onions, carrots, bell pepper, and mushrooms, and stir-fry until they begin to soften.
4. Add the cooked glass noodles to the pan, along with soy sauce, sesame oil, sugar, rice vinegar, and gochugaru if using.
5. Toss everything together, making sure the noodles are evenly coated with the sauce and vegetables are well distributed.
6. Add the spinach and sesame seeds, stir to combine, and cook for an additional 2 minutes.
7. Season with salt and pepper to taste, and serve warm.

Japchae is a beautifully balanced dish that combines sweet, savory, and slightly smoky flavors from the stir-fry sauce. The chewy texture of the glass noodles contrasts wonderfully with the crispness of the vegetables and the tender beef, creating a delicious and satisfying meal. It’s a versatile dish that can be made with various vegetables and proteins, making it suitable for different tastes and preferences.

Sundubu Jjigae (Spicy Soft Tofu Stew)

Sundubu Jjigae is a comforting Korean stew made with silken tofu, vegetables, and your choice of seafood, pork, or beef. Known for its spicy and savory flavor, this stew is often served bubbling hot straight from the stove and accompanied by a bowl of steamed rice. It’s a hearty and flavorful dish that’s both satisfying and easy to prepare.

Ingredients:

• 1 block of silken tofu (about 14 oz), cut into cubes
• 1/2 lb of pork belly (or beef, or seafood of your choice)
• 1/2 onion, sliced
• 1/2 zucchini, sliced
• 1/2 cup of shiitake mushrooms, sliced
• 2 tablespoons of gochujang (Korean chili paste)
• 1 tablespoon of gochugaru (Korean chili flakes)
• 2 garlic cloves, minced
• 1 tablespoon of sesame oil
• 2 cups of vegetable or chicken broth
• 1 tablespoon of soy sauce
• 1 egg (optional)
• Salt and pepper to taste
• 1 tablespoon of sesame seeds, for garnish
• Chopped scallions, for garnish

Instructions:

1. Heat sesame oil in a pot over medium-high heat. Add the pork belly (or chosen protein) and garlic, cooking until browned.
2. Add the onion, zucchini, and shiitake mushrooms, and sauté for about 5 minutes until they begin to soften.
3. Stir in the gochujang, gochugaru, soy sauce, and a pinch of salt, allowing the spices to bloom and coat the vegetables and meat.
4. Pour in the broth and bring to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
5. Carefully add the tofu, gently stirring to avoid breaking it. Let the tofu simmer for another 5 minutes.
6. Optionally, crack an egg into the stew and cook for an additional 2-3 minutes, allowing it to poach in the broth.
7. Taste and adjust seasoning with salt and pepper as needed. Garnish with sesame seeds and chopped scallions before serving.

Sundubu Jjigae is the epitome of comfort food with its silky tofu and rich, spicy broth. The tofu soaks up the savory flavors of the stew, creating a melt-in-your-mouth texture that pairs wonderfully with the heat from the chili paste. This dish is ideal for a cozy lunch or dinner and can be enjoyed with steamed rice to balance its intense flavors.

Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi Bokkeumbap is a quick and flavorful Korean fried rice dish made with leftover kimchi, rice, and vegetables, topped with a fried egg. This dish is a perfect way to use up old kimchi and transform it into a delicious, savory meal that’s packed with flavor and a hint of spiciness.

Ingredients:

• 2 cups of cooked rice (preferably cold)
• 1 cup of old kimchi, chopped
• 1/2 onion, diced
• 1/2 carrot, diced
• 1/2 bell pepper, diced
• 1/4 cup of green peas
• 1 tablespoon of sesame oil
• 1 tablespoon of gochujang (Korean chili paste)
• 1 tablespoon of soy sauce
• 2 teaspoons of sugar
• 2 eggs (fried sunny-side-up)
• 2 tablespoons of sesame seeds
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions:

1. Heat sesame oil in a large pan over medium-high heat. Add the diced onion, carrot, bell pepper, and green peas, sautéing until they soften.
2. Add the chopped kimchi and stir-fry for about 5 minutes until the kimchi becomes fragrant and slightly caramelized.
3. Stir in the gochujang, soy sauce, and sugar, and cook for an additional 2-3 minutes.
4. Add the cold rice to the pan and break up any clumps. Stir everything together, ensuring the rice is well coated with the kimchi and sauce.
5. Cook for about 5 minutes, letting the rice get crispy on the bottom.
6. Fry the eggs sunny-side-up in a separate pan and set them aside.
7. Serve the fried rice topped with the fried eggs, garnished with sesame seeds and chopped green onions.

Kimchi Bokkeumbap is a fantastic example of Korean comfort food that is both quick and satisfying. The combination of spicy kimchi with savory rice and vegetables makes this dish a flavor-packed meal. The fried egg on top adds richness and completes the dish, making it a perfect option for lunch or dinner.

Banchan (Korean Side Dishes)

Banchan refers to the array of small, flavorful side dishes that accompany a Korean meal. These dishes are typically served in small portions and are designed to complement the main dish, offering a variety of textures and tastes. Banchan can range from pickled vegetables to stir-fried dishes, each offering a distinct and delightful flavor profile.

Ingredients (for various banchan):

• 1/2 cup of kimchi (fermented napa cabbage or radish)
• 1/2 cup of sautéed spinach with garlic and sesame oil
• 1/2 cup of pickled radish (mu, thinly sliced)
• 1/2 cup of stir-fried zucchini
• 1/4 cup of soy sauce and sesame oil for seasoning
• 1 tablespoon of gochugaru (Korean chili flakes) for heat
• 1 tablespoon of sesame seeds (for garnish)
• 2-3 cloves of garlic, minced
• 1 tablespoon of rice vinegar or sugar (for pickling)

Instructions:

1. For kimchi, prepare it by fermenting cabbage or radish with gochugaru, garlic, ginger, and fish sauce or anchovy paste. Let it sit for a few days until the flavors deepen.
2. For sautéed spinach, blanch the spinach briefly in boiling water, then toss it with minced garlic, sesame oil, and a pinch of salt.
3. To pickle radishes, slice thinly and soak in a mixture of soy sauce, sesame oil, rice vinegar, and sugar for about 30 minutes.
4. For stir-fried zucchini, sauté zucchini with a bit of oil and garlic until it softens, and finish with a sprinkle of sesame seeds and gochugaru for heat.

Banchan is a central part of Korean dining, providing a medley of textures and flavors that enhance the main dish. The variety of tastes—from the tangy and spicy kimchi to the sweetness of pickled radishes—ensures a dynamic and satisfying meal. These side dishes not only serve as accompaniments but also bring balance to the richness of the main course, offering a delightful contrast in every bite.

Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a beloved Korean street food made with chewy rice cakes cooked in a sweet and spicy sauce. This dish is known for its bold flavor, with the combination of gochujang (Korean chili paste) and sweetener creating a perfect balance. Tteokbokki is filling and comforting, often enjoyed as a quick snack or light meal.

Ingredients:

• 2 cups of rice cakes (tteok), preferably cylindrical
• 1 tablespoon of gochujang (Korean chili paste)
• 1 tablespoon of gochugaru (Korean chili flakes)
• 1 tablespoon of soy sauce
• 2 tablespoons of sugar
• 1 tablespoon of sesame oil
• 2 cups of water or broth
• 1/2 onion, sliced
• 1 boiled egg (optional)
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Soak the rice cakes in water for about 30 minutes if they are hard or refrigerated.
2. In a large pan, heat sesame oil over medium heat and sauté the onions until softened.
3. Add the gochujang, gochugaru, soy sauce, and sugar, stirring to combine and cook for 2-3 minutes until fragrant.
4. Pour in the water or broth and bring to a simmer. Add the rice cakes and cook for about 10-15 minutes, allowing the sauce to thicken and the rice cakes to absorb the flavors.
5. Optionally, add a boiled egg to the pan for additional texture and flavor.
6. Garnish with chopped green onions and sesame seeds before serving.

Tteokbokki is a delightful, spicy-sweet dish that brings an exciting burst of flavor with every bite. The chewy rice cakes absorb the rich sauce, creating a comforting, hearty dish that’s perfect for snacking or a light lunch. This dish is versatile and can be adjusted to your preferred level of spiciness, making it easy to enjoy no matter your heat tolerance.

Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken, also known as Yangnyeom Chicken, is famous for its crispy, double-fried exterior and its sticky, sweet-spicy glaze. This dish has become a global sensation, thanks to its addictive flavor and crunch. The sweet and spicy sauce, made with gochujang and honey, is what truly sets this chicken apart from traditional fried chicken.

Ingredients:

• 10 chicken wings or drumsticks
• 1/2 cup of all-purpose flour
• 1/2 cup of cornstarch
• 1 teaspoon of baking powder
• Salt and pepper to taste
• 1/2 cup of water (or cold soda for extra crispiness)
• 2 cups of vegetable oil for frying
• 2 tablespoons of gochujang (Korean chili paste)
• 2 tablespoons of honey
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of minced garlic
• 1 tablespoon of sesame oil
• Sesame seeds and chopped green onions for garnish

Instructions:

1. In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper. Gradually add the water (or soda), whisking until you achieve a smooth batter.
2. Heat vegetable oil in a deep fryer or large pan to 350°F (175°C).
3. Dip the chicken pieces into the batter, coating them evenly, and fry them in batches for about 8-10 minutes, until golden and crispy. For extra crispiness, double-fry the chicken: fry once, remove it from the oil, and fry again for 3-4 more minutes.
4. In a separate pan, combine gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken.
5. Once the chicken is crispy, toss it in the sauce to coat evenly.
6. Garnish with sesame seeds and chopped green onions before serving.

Korean Fried Chicken is a perfect example of how the combination of texture and flavor can elevate a dish. The crispy exterior of the chicken, paired with the sweet, spicy sauce, creates an irresistible bite that keeps you coming back for more. It’s a fantastic dish for gatherings, game days, or whenever you want a flavorful, indulgent treat.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a hearty and comforting Korean stew made with fermented kimchi, tofu, pork, and vegetables. This dish is a staple in many Korean households, cherished for its bold, tangy flavor and nourishing qualities. The richness of the kimchi melds beautifully with the umami of the pork, creating a stew that’s both spicy and savory, perfect for warming up on a cold day.

Ingredients:

• 1 cup of old kimchi (preferably well-fermented)
• 1/2 lb of pork belly or pork shoulder, thinly sliced
• 1/2 onion, sliced
• 1/2 zucchini, sliced
• 1/2 cup of tofu, cut into cubes
• 2 tablespoons of gochujang (Korean chili paste)
• 2 tablespoons of gochugaru (Korean chili flakes)
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 2 garlic cloves, minced
• 4 cups of water or broth
• 1 tablespoon of sugar
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the pork and cook until browned.
2. Add the garlic, onions, and zucchini, and sauté for a few minutes until they begin to soften.
3. Stir in the gochujang and gochugaru, allowing them to cook for 2-3 minutes to release their fragrance.
4. Pour in the water or broth, then add the kimchi, tofu, soy sauce, and sugar. Stir everything together and bring to a simmer.
5. Let the stew cook for about 20-30 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper.
6. Garnish with chopped green onions before serving.

Kimchi Jjigae is a deeply flavorful and comforting stew that highlights the fermented goodness of kimchi. The slow cooking process allows the pork to become tender and infuses the broth with a rich, savory taste. The addition of tofu gives the dish a soft, delicate texture, balancing the spice and tanginess of the kimchi. This stew is an ideal meal for cold weather or when you’re craving something hearty and full of bold flavors.

Bulgogi (Korean BBQ Beef)

Bulgogi is a classic Korean dish featuring marinated beef that is grilled or stir-fried to perfection. The marinade is a harmonious blend of soy sauce, sesame oil, garlic, and sugar, giving the beef a deliciously sweet and savory flavor. Served with rice and vegetables, Bulgogi is a popular choice for both casual dinners and special occasions.

Ingredients:

• 1 lb of thinly sliced beef (sirloin or rib-eye)
• 1/4 cup of soy sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of sugar
• 1 tablespoon of rice vinegar
• 3 garlic cloves, minced
• 1 tablespoon of ginger, minced
• 1 tablespoon of gochugaru (Korean chili flakes), optional for spice
• 1/2 onion, thinly sliced
• 1/4 cup of chopped green onions
• 1 tablespoon of sesame seeds
• 2 teaspoons of vegetable oil for cooking

Instructions:

1. In a bowl, combine the soy sauce, sesame oil, sugar, rice vinegar, garlic, ginger, and gochugaru (if using) to make the marinade.
2. Add the thinly sliced beef to the marinade and toss to coat. Let it marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
3. Heat vegetable oil in a skillet or grill pan over medium-high heat. Add the marinated beef and cook for about 3-5 minutes, stirring frequently, until the beef is cooked through and slightly caramelized.
4. Add the sliced onion and cook for an additional 2 minutes until softened.
5. Garnish with chopped green onions and sesame seeds before serving.

Bulgogi offers a delicious balance of savory, sweet, and umami flavors. The marinated beef is tender and flavorful, with the caramelization from cooking adding a depth of richness. This dish is often served with steamed rice and a side of vegetables, making it a complete and satisfying meal. Bulgogi is a favorite among Korean BBQ lovers and is sure to please anyone seeking a flavorful, easy-to-make dish.

Jjajangmyeon (Korean Black Bean Paste Noodles)

Jjajangmyeon is a comforting and savory noodle dish featuring a rich black bean paste sauce made with pork, vegetables, and a variety of seasonings. This dish is a popular choice for a quick and hearty meal and is often enjoyed with kimchi on the side. The black bean paste provides a deep, earthy flavor that pairs perfectly with the tender noodles.

Ingredients:

• 8 oz of fresh wheat noodles (or dried noodles)
• 1/2 lb of pork belly, diced
• 1/2 onion, chopped
• 1/2 zucchini, diced
• 1/2 potato, diced
• 2 tablespoons of gochujang (Korean chili paste)
• 1/4 cup of black bean paste (chunjang)
• 1 tablespoon of soy sauce
• 2 teaspoons of sugar
• 1 tablespoon of cornstarch (optional, for thickening)
• 2 cups of water or broth
• 1 tablespoon of sesame oil
• Green onions, chopped, for garnish

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large pan, heat sesame oil over medium heat. Add the pork and cook until browned.
3. Add the onion, zucchini, and potato, and cook until the vegetables begin to soften, about 5 minutes.
4. Stir in the gochujang and black bean paste, cooking for 2-3 minutes to release the flavors.
5. Add water or broth, soy sauce, and sugar, and bring to a simmer. Let the sauce cook for about 10-15 minutes until the vegetables are tender and the sauce thickens. If needed, stir in a little cornstarch mixed with water to thicken.
6. Toss the cooked noodles into the sauce, stirring until well coated.
7. Garnish with chopped green onions before serving.

Jjajangmyeon is a savory and slightly sweet noodle dish with a comforting and satisfying sauce. The black bean paste provides a rich, earthy base that’s perfectly balanced by the sweet and salty flavors of the soy sauce and sugar. This dish is ideal for lunch or dinner and is a great way to enjoy a flavorful, filling meal. It’s a classic in Korean cuisine, loved for its deep umami taste and the tender, hearty vegetables and pork.

Samgyeopsal (Korean Grilled Pork Belly)

Samgyeopsal is a popular Korean BBQ dish featuring thick, juicy slices of pork belly grilled at the table. The simplicity of the dish lies in its preparation – the pork belly is grilled until crispy on the outside but tender and juicy on the inside. Served with a variety of dipping sauces, fresh vegetables, and garlic, it offers a delicious, interactive dining experience.

Ingredients:

• 1 lb of fresh pork belly slices (about 1/2 inch thick)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 1 tablespoon of gochujang (Korean chili paste)
• 1 teaspoon of sugar
• 1 tablespoon of minced garlic
• 1/4 cup of green onions, chopped
• 1 tablespoon of sesame seeds
• Lettuce leaves for wrapping
• Ssamjang (Korean dipping sauce) for serving
• Sliced garlic, green peppers, and onions for grilling

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. While the grill is heating, mix sesame oil, soy sauce, gochujang, sugar, minced garlic, and chopped green onions in a small bowl to make a dipping sauce.
3. Place the pork belly slices on the grill and cook for about 2-3 minutes per side, or until golden brown and crispy.
4. During the grilling process, you can also grill the garlic, green peppers, and onions to add extra flavor.
5. Once the pork belly is cooked, serve with lettuce leaves, and dip the grilled meat in the ssamjang before wrapping it with fresh garlic slices, green peppers, and grilled onions.

Samgyeopsal is a flavorful and satisfying dish that brings an interactive and communal dining experience. The crispy, savory pork belly pairs perfectly with the freshness of the vegetables and the bold dipping sauces. It’s a beloved dish in Korean BBQ culture, offering a delightful combination of textures and flavors in each bite. It’s perfect for a gathering or a special meal with friends and family.

Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a delicious Korean stir-fry made with sweet potato glass noodles and a variety of vegetables, meat (typically beef), and a savory soy-based sauce. It’s slightly sweet, savory, and incredibly flavorful, making it a popular dish for special occasions and family gatherings. Japchae is known for its perfect balance of textures – from the chewy noodles to the crispy vegetables.

Ingredients:

• 8 oz of sweet potato starch noodles (dangmyeon)
• 1/2 lb of beef (sirloin or rib-eye), thinly sliced
• 1/2 onion, thinly sliced
• 1/2 carrot, julienned
• 1/2 zucchini, julienned
• 1/2 cup of spinach, blanched
• 2-3 shiitake mushrooms, sliced (optional)
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of sugar
• 1 tablespoon of minced garlic
• 1 tablespoon of rice vinegar
• 1 tablespoon of sesame seeds for garnish

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat a little sesame oil and sauté the beef until browned and cooked through. Set aside.
3. In the same pan, add a little more sesame oil and sauté the onions, carrots, zucchini, and mushrooms (if using) until tender.
4. Add the cooked noodles to the pan with the sautéed vegetables, and toss to combine.
5. In a small bowl, mix soy sauce, sugar, rice vinegar, and minced garlic to create the sauce. Pour over the noodles and stir well.
6. Add the spinach and cooked beef, and toss everything together until evenly coated in the sauce. Continue to cook for another 2-3 minutes, letting the flavors meld together.
7. Garnish with sesame seeds before serving.

Japchae is a flavorful and versatile dish that can be enjoyed warm or cold. The chewy texture of the glass noodles pairs beautifully with the tender beef and crisp vegetables, creating a balanced and satisfying meal. The savory-sweet sauce gives this dish its signature flavor, making it a beloved option for both everyday meals and celebratory occasions.

Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi Bokkeumbap, or Kimchi Fried Rice, is a popular Korean comfort food that’s quick and easy to make. This dish is made by stir-frying rice with kimchi, vegetables, and often a protein like pork or beef. The kimchi infuses the rice with a tangy, spicy flavor, creating a deliciously bold meal. It’s perfect for using up leftover rice and kimchi, making it both convenient and tasty.

Ingredients:

• 2 cups of cooked rice (preferably cold, day-old rice works best)
• 1/2 cup of kimchi, chopped
• 1/2 onion, diced
• 1/2 carrot, diced
• 1/4 cup of peas (optional)
• 1 egg (for topping)
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of gochujang (Korean chili paste)
• 2 teaspoons of sugar
• 2 tablespoons of vegetable oil
• 1 tablespoon of sesame seeds for garnish
• Green onions, chopped, for garnish

Instructions:

1. Heat vegetable oil in a large pan or wok over medium heat. Add the onion, carrot, and peas (if using) and sauté until softened.
2. Stir in the chopped kimchi and cook for another 2-3 minutes to allow the kimchi to release its flavors.
3. Add the rice to the pan, breaking up any clumps. Stir-fry for 3-5 minutes, making sure the rice is evenly mixed with the kimchi and vegetables.
4. Add soy sauce, sesame oil, gochujang, and sugar, stirring until the rice is evenly coated in the sauce. Continue to stir-fry for another 3 minutes, letting the flavors meld together.
5. In a separate pan, fry an egg sunny side up and place it on top of the fried rice.
6. Garnish with sesame seeds and chopped green onions before serving.

Kimchi Bokkeumbap is the ultimate comfort food for those who love bold, spicy flavors. The tangy kimchi perfectly infuses the rice with its spicy and sour profile, while the crispy bits of rice add texture and depth. Topped with a fried egg, this dish offers a satisfying and hearty meal that’s quick to prepare and easy to enjoy.

Note: More recipes​ are coming soon!