30+ Delicious Friday Korean Recipes to Spice Up Your Weekend

Fridays are the perfect time to relax, unwind, and indulge in comforting and flavorful meals that mark the end of a busy week.

If you love Korean cuisine, there’s no better way to celebrate the weekend than by preparing delicious Korean dishes that bring together bold flavors and hearty ingredients.

Whether you’re a fan of spicy dishes like tteokbokki or crave something warm and soothing like samgyetang, Korean food offers a variety of choices to satisfy every craving.

In this blog post, we’ve curated a list of 30+ Friday Korean recipes, ranging from sizzling stir-fries to mouthwatering fried chicken and comforting soups.

These recipes are perfect for a Friday night gathering with friends, a cozy dinner at home, or a simple yet delicious way to enjoy authentic Korean flavors.

Let’s dive in and discover some of the best Korean recipes you can cook up for your Friday feast!

30+ Delicious Friday Korean Recipes to Spice Up Your Weekend

Korean cuisine is diverse, vibrant, and full of bold flavors, making it an excellent choice for your Friday night meals.

From spicy stir-fries to savory stews, these 30+ Korean recipes provide a variety of options to spice up your weekend.

Whether you’re in the mood for something hearty and filling or light and fresh, there’s a Korean dish for every taste.

By trying these recipes, you’ll not only enjoy fantastic flavors but also experience the joy of cooking traditional dishes that have been loved for generations.

So, gather your ingredients, fire up your stove or grill, and get ready to treat yourself to a flavorful Friday night with these amazing Korean recipes!

Korean BBQ Beef Short Ribs (Galbi)

Korean BBQ Beef Short Ribs, known as Galbi, are a favorite in Korean cuisine, offering a sweet and savory combination of marinated beef ribs grilled to perfection. The marinade, made from soy sauce, sesame oil, garlic, ginger, and brown sugar, infuses the meat with rich flavors. Perfect for a Friday night BBQ, Galbi brings together bold flavors and tender, juicy meat. This dish is best enjoyed with a side of rice and some kimchi, making it a complete Korean meal.

Ingredients:

• 2 lbs beef short ribs (flanken style)
• ¼ cup soy sauce
• ¼ cup sesame oil
• 2 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp sesame seeds
• 1 tbsp green onions, chopped
• 1 tbsp mirin (optional)
• 1 tsp black pepper

Instructions:

1. In a bowl, combine soy sauce, sesame oil, brown sugar, rice wine vinegar, garlic, ginger, sesame seeds, green onions, mirin, and black pepper. Whisk the ingredients until the sugar dissolves.
2. Add the beef short ribs to the marinade and ensure the ribs are fully coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat your grill or grill pan over medium-high heat.
4. Place the marinated short ribs on the grill and cook for about 3-4 minutes per side, or until the meat is nicely charred and tender.
5. Once cooked, remove from heat and let rest for a couple of minutes before serving.
6. Garnish with extra sesame seeds and green onions, and serve with steamed rice and kimchi.

Korean BBQ Beef Short Ribs (Galbi) are a delightful way to enjoy a rich and flavorful dish that’s perfect for a weekend celebration. The tender beef, combined with the sweet and savory marinade, makes it a crowd-pleaser. This dish is ideal for a Friday night BBQ with friends and family, offering a taste of Korean culture right at your dinner table. The extra time spent marinating pays off with delicious results, making this a dish worth repeating.

Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi Fried Rice, or Kimchi Bokkeumbap, is a quick and flavorful Korean dish that makes the most of leftover rice and spicy kimchi. The dish is a perfect fusion of tangy kimchi, savory ingredients, and a fried egg on top, making it both comforting and satisfying. Whether you’re looking for a simple meal after a long week or a Friday night snack, this dish is easy to prepare and packed with bold flavors. You can adjust the spice level by adding more or less kimchi, making it customizable to your preference.

Ingredients:

• 2 cups cooked rice (preferably day-old rice)
• 1 cup kimchi, chopped
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 tsp sesame oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sugar (optional)
• 1 egg
• 1 tbsp green onions, chopped
• Sesame seeds, for garnish

Instructions:

1. Heat vegetable oil in a large pan or wok over medium heat. Add the garlic and onion, sautéing until the onion becomes soft and translucent.
2. Add the chopped kimchi and cook for 2-3 minutes, letting it release its juices.
3. Stir in the gochujang, soy sauce, and optional sugar, cooking for another minute until everything is evenly mixed.
4. Add the cooked rice to the pan, breaking up any clumps. Stir to ensure the rice is coated with the kimchi mixture.
5. Drizzle sesame oil over the rice and cook for another 5 minutes, stirring occasionally to prevent burning.
6. In a separate pan, fry an egg to your preferred doneness, ideally sunny-side-up.
7. Once the rice is ready, serve it in bowls, topped with the fried egg, chopped green onions, and sesame seeds.

Kimchi Fried Rice (Kimchi Bokkeumbap) is a fantastic dish that’s not only easy to make but incredibly flavorful. It offers the perfect balance of spice, tang, and umami, with the added texture of the crispy rice at the bottom of the pan. It’s a wonderful way to use up leftover rice and is sure to satisfy any cravings for Korean food. With its bold flavors and simplicity, Kimchi Fried Rice is a great option for a quick and delicious Friday meal that can be made in no time, even on a busy weeknight.

Spicy Korean Chicken Wings (Dak Gangjeong)

Spicy Korean Chicken Wings, or Dak Gangjeong, are crispy, sticky, and packed with flavor. These wings are coated in a sweet and spicy sauce made from gochujang, honey, garlic, and soy sauce, then deep-fried to golden perfection. This dish is perfect for a Friday night gathering, offering bold flavors that are both savory and sweet. Whether you’re making them for a casual dinner or as part of a bigger Korean-themed spread, these wings are a surefire hit.

Ingredients:

• 10 chicken wings, separated into drumettes and flats
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1 tsp sesame seeds, for garnish
• 1 tbsp green onions, chopped (optional)

Instructions:

1. In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Dredge the chicken wings in the mixture, ensuring they are coated evenly.
2. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken wings in batches, cooking for 8-10 minutes or until golden brown and crispy. Remove the wings from the oil and place them on a paper towel-lined plate to drain.
3. While the wings are frying, prepare the sauce by combining gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a saucepan. Heat over medium heat, stirring until the sauce is smooth and bubbly, about 3-4 minutes.
4. Once the wings are fried, toss them in the sauce until they are fully coated.
5. Garnish with sesame seeds and chopped green onions, and serve immediately.

Spicy Korean Chicken Wings (Dak Gangjeong) are a bold and flavorful treat that will elevate your Friday night meal. The combination of crispy wings with a sweet, spicy sauce creates an irresistible bite that’s sure to please any crowd. The sauce brings together the perfect balance of heat and sweetness, while the fried wings offer a satisfying crunch. These wings are perfect for sharing with friends and family, making them a great addition to any Korean-inspired meal. Whether you’re hosting a party or enjoying a casual dinner, these wings are a must-try!

Korean Beef Stew (Galbitang)

Galbitang is a comforting Korean beef soup made with tender short ribs, radish, and a light yet flavorful broth. This traditional dish is often served as a hearty and refreshing meal, perfect for a Friday night gathering. The clear broth, infused with garlic, sesame oil, and soy sauce, highlights the rich flavor of the beef while keeping the soup light and soothing. Galbitang is usually accompanied by steamed rice and kimchi, making it a well-rounded meal. It’s a dish that brings warmth and heartiness to the table.

Ingredients:

• 2 lbs beef short ribs (cut into 2-inch pieces)
• 1 small Korean radish (mu), sliced thinly
• 10 cups water
• 5 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 2 stalks green onions, chopped
• 1 tbsp sesame seeds, for garnish
• Steamed rice, for serving

Instructions:

1. Begin by blanching the beef short ribs. Place the ribs in a large pot, cover with water, and bring to a boil. Once boiling, discard the water and rinse the ribs under cold water to remove impurities.
2. Return the ribs to the pot and add 10 cups of fresh water. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any foam or impurities that surface.
3. Add the minced garlic, sesame oil, soy sauce, salt, and black pepper. Let the soup simmer for 1-2 hours until the beef becomes tender and the flavors meld together.
4. Add the sliced radish into the pot and continue to simmer for another 30 minutes.
5. Taste and adjust seasoning, adding more salt or soy sauce if necessary.
6. Once the soup is ready, ladle into bowls and garnish with chopped green onions and sesame seeds.
7. Serve with steamed rice on the side.

Galbitang is the epitome of comfort food, combining tender beef and a refreshing, flavorful broth. This dish is perfect for winding down after a busy week, offering both nourishment and satisfaction. The radish adds a subtle sweetness to the soup, while the beef provides depth and heartiness. Galbitang is ideal for family gatherings, where everyone can enjoy its warm, soothing flavors. The combination of clear broth and tender beef is both simple and satisfying, making this dish a great choice for a relaxed Friday dinner.

Korean Spicy Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae is a comforting and spicy Korean stew made with soft tofu, vegetables, and a rich broth flavored with gochujang (Korean chili paste) and gochugaru (chili flakes). Often served bubbling hot in a stone pot, this dish is beloved for its fiery, savory taste and the smooth texture of tofu. Perfect for a Friday night meal, Sundubu Jjigae is versatile and can be customized with seafood, pork, or beef. It’s a cozy, warming dish that’s easy to make and incredibly satisfying.

Ingredients:

• 1 block soft tofu (sundubu), drained and cut into chunks
• 1 tablespoon vegetable oil
• ½ onion, sliced
• 2 cloves garlic, minced
• 1 small zucchini, sliced
• 1 cup mushrooms, sliced (shiitake or button mushrooms)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 3 cups vegetable or chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 egg
• 2 green onions, chopped
• Sesame seeds, for garnish
• Steamed rice, for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
2. Add the zucchini and mushrooms to the pot, cooking for an additional 2-3 minutes.
3. Stir in the gochujang and gochugaru, mixing well to coat the vegetables in the chili paste and flakes.
4. Pour in the broth, soy sauce, and sesame oil, and bring the mixture to a boil. Reduce the heat to a simmer and let cook for about 10 minutes, allowing the flavors to blend.
5. Gently add the tofu to the stew, breaking it apart with a spoon if desired. Let it cook for another 5 minutes until the tofu is heated through.
6. Crack an egg into the pot and stir gently to swirl the egg through the stew, cooking for 1-2 minutes.
7. Remove from heat and garnish with chopped green onions and sesame seeds.
8. Serve immediately with steamed rice on the side.

Sundubu Jjigae is a spicy and hearty stew that brings warmth and bold flavors to your dinner table. The soft tofu absorbs the rich, spicy broth, making each bite creamy and satisfying. Whether enjoyed with seafood, pork, or as a vegetarian dish, this stew is both customizable and comforting. Perfect for a Friday evening, Sundubu Jjigae is ideal for those craving something spicy, flavorful, and cozy. Pair it with a bowl of steamed rice, and you have a complete Korean meal that’s both satisfying and full of umami.

Korean Style Pancakes (Pajeon)

Pajeon is a savory Korean pancake typically made with a combination of scallions, vegetables, and sometimes seafood, all bound together in a crisp, golden batter. The pancakes are savory, crispy on the outside, and soft on the inside, making them an irresistible appetizer or snack. Often served with a dipping sauce made of soy sauce and vinegar, Pajeon is a popular dish for casual meals, especially on a Friday night with a cold drink. The dish is versatile and can be easily customized to suit your taste.

Ingredients:

• 1 cup all-purpose flour
• ½ cup rice flour (optional, for extra crispiness)
• 1 egg
• 1 cup cold water
• 1 teaspoon salt
• 1 bunch green onions, chopped into 2-inch pieces
• 1 cup assorted vegetables (carrot, bell pepper, zucchini), thinly sliced
• ½ cup seafood (optional, shrimp or squid), chopped
• 2 tablespoons vegetable oil
• Soy sauce and vinegar, for dipping sauce

Instructions:

1. In a large bowl, combine the all-purpose flour, rice flour (if using), egg, cold water, and salt. Stir until the batter is smooth.
2. Add the green onions, vegetables, and seafood (if using) into the batter, mixing to coat evenly.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, pour in half of the batter, spreading it evenly to form a thin layer.
4. Cook the pancake for about 4-5 minutes on one side, or until golden brown and crispy. Flip the pancake over and cook the other side for another 3-4 minutes.
5. Remove the pancake from the pan and place it on a plate. Repeat with the remaining batter.
6. To serve, cut the pancakes into wedges and drizzle with a dipping sauce made from soy sauce and vinegar.

Korean Style Pancakes (Pajeon) are a delightful and versatile dish, perfect for a Friday night meal or as a side to complement other Korean dishes. The crispy texture on the outside and the soft, savory filling make for a satisfying bite with every piece. Whether made with vegetables, seafood, or both, Pajeon is a dish that allows you to get creative with ingredients. The dipping sauce adds an extra layer of flavor, making it a crowd-pleasing dish that’s easy to prepare and full of delicious Korean flavors.

Korean Spicy Pork Stir-Fry (Jeyuk Bokkeum)

Jeyuk Bokkeum is a popular Korean dish that features thinly sliced pork marinated in a spicy, savory sauce made from gochujang (Korean chili paste), soy sauce, and a variety of aromatic seasonings. The pork is stir-fried to perfection, resulting in a tender, flavorful dish with a perfect balance of heat and sweetness. Served with steamed rice and sometimes accompanied by kimchi, this dish is perfect for a Friday night dinner when you’re craving something bold, spicy, and satisfying. It’s quick to prepare but packed with delicious, vibrant flavors.

Ingredients:

• 1 lb pork shoulder or pork belly, thinly sliced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 2 green onions, chopped (for garnish)
• Steamed rice, for serving

Instructions:

1. In a large bowl, combine the sliced pork with gochujang, gochugaru, soy sauce, sugar, rice vinegar, and minced garlic. Mix thoroughly and marinate for at least 30 minutes (or up to overnight in the fridge).
2. Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper, and stir-fry for 3-4 minutes until they begin to soften.
3. Add the marinated pork to the skillet and stir-fry for 5-7 minutes until the pork is cooked through and lightly caramelized.
4. Sprinkle sesame seeds over the pork and garnish with chopped green onions.
5. Serve hot with steamed rice and kimchi on the side.

Jeyuk Bokkeum is a quick and flavorful Korean dish that brings a burst of spice and savory goodness to your dinner table. The pork becomes tender and juicy as it cooks in the spicy marinade, and the vegetables provide a perfect balance of crunch and sweetness. This dish is perfect for a Friday night when you’re craving something spicy but still easy to make. The combination of rich flavors and the comforting rice makes it a complete and satisfying meal that will quickly become a favorite.

Korean Chicken Wings (Dak Gangjeong)

Dak Gangjeong is a delicious and addictive Korean dish that features crispy chicken wings coated in a sweet, sticky sauce made from soy sauce, honey, and gochujang. The wings are first fried until crispy, then tossed in the sauce, creating a perfect balance of flavors—salty, sweet, and spicy. Often served as a snack or appetizer, this dish is a popular choice for Friday night gatherings or casual get-togethers. Dak Gangjeong is easy to make and is sure to impress your guests with its vibrant, flavorful taste.

Ingredients:

• 10 chicken wings, tips removed and split in half
• 1 cup cornstarch (for coating)
• Vegetable oil, for frying
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds, for garnish
• 2 green onions, chopped (for garnish)

Instructions:

1. In a bowl, toss the chicken wings in cornstarch until evenly coated.
2. Heat vegetable oil in a large pan or deep fryer to 350°F (175°C). Fry the chicken wings in batches for 7-10 minutes or until golden brown and crispy. Drain on paper towels to remove excess oil.
3. While the chicken wings are frying, prepare the sauce. In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, and minced garlic. Cook over medium heat, stirring constantly until the sauce thickens (about 5-7 minutes).
4. Once the wings are done, toss them in the sauce until evenly coated.
5. Transfer the wings to a plate and garnish with sesame seeds and chopped green onions.
6. Serve immediately with your favorite dipping sauce or steamed rice.

Dak Gangjeong is a delightful Korean fried chicken dish that brings together crispy chicken wings with a sweet, spicy, and savory sauce. This dish is perfect for those Friday nights when you want something indulgent yet easy to prepare. The crispy exterior and flavorful sauce make each bite incredibly satisfying, and the wings are sure to disappear quickly at any gathering. With its balance of flavors and addictive texture, Dak Gangjeong is the perfect comfort food to enjoy while relaxing or entertaining.

Korean BBQ Short Ribs (Galbi)

Galbi, or Korean BBQ short ribs, is one of the most iconic dishes in Korean cuisine. The ribs are marinated in a savory-sweet sauce made from soy sauce, sesame oil, garlic, and brown sugar, then grilled over charcoal or cooked on a stovetop grill pan. The result is tender, juicy meat with a beautiful caramelized crust. Often served with steamed rice and a variety of banchan (side dishes), Galbi is a popular choice for Friday night BBQs or any special occasion. It’s easy to prepare and perfect for sharing with family and friends.

Ingredients:

• 2 lbs beef short ribs (cut across the bone into 1-inch thick pieces)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (optional, for a spicy kick)
• 1 tablespoon mirin (sweet rice wine)
• 2 teaspoons grated ginger
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large bowl, combine soy sauce, sesame oil, garlic, brown sugar, rice vinegar, gochujang (if using), mirin, and grated ginger. Mix well to create the marinade.
2. Add the short ribs to the bowl and coat the meat evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat the grill or stovetop grill pan over medium-high heat. Grill the ribs for 3-4 minutes on each side, until they develop a beautiful char and are cooked through.
4. Remove the ribs from the grill and sprinkle with sesame seeds and chopped green onions.
5. Serve the Galbi with steamed rice, kimchi, and other banchan (side dishes) for a complete meal.

Galbi is a mouthwatering dish that combines the irresistible flavors of marinated beef short ribs with a smoky, caramelized finish from the grill. The tender, juicy meat, paired with the savory-sweet marinade, makes this dish a true crowd-pleaser. Whether you’re hosting a Friday night BBQ or enjoying a quiet dinner, Galbi is the perfect choice for a flavorful, satisfying meal. The accompanying sides like kimchi and rice complete the experience, making this Korean BBQ favorite an unforgettable treat.

Korean Beef Bulgogi

Bulgogi, meaning “fire meat,” is a beloved Korean dish made from thinly sliced beef marinated in a savory-sweet sauce and quickly stir-fried. The marinade includes soy sauce, sesame oil, sugar, garlic, and gochujang, creating a balanced flavor profile with a perfect mix of umami, sweetness, and heat. It’s typically served with steamed rice and vegetables, and can be enjoyed wrapped in lettuce leaves for a lighter option. Bulgogi is quick to prepare and incredibly flavorful, making it an ideal dish for a delicious Friday night dinner.

Ingredients:

• 1 lb rib-eye or sirloin beef, thinly sliced against the grain
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon gochujang (optional, for extra spice)
• 1 tablespoon rice vinegar
• 2 teaspoons sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)
• 1 tablespoon vegetable oil (for cooking)
• Steamed rice, for serving
• Lettuce leaves (for wrapping, optional)

Instructions:

1. In a bowl, combine sesame oil, soy sauce, brown sugar, garlic, ginger, gochujang (if using), and rice vinegar. Stir until the sugar dissolves.
2. Add the thinly sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 5-7 minutes, or until the beef is cooked through and slightly caramelized.
4. Remove from heat and sprinkle with sesame seeds and green onions.
5. Serve hot with steamed rice and lettuce leaves for wrapping, if desired.

Bulgogi is a classic Korean dish that offers an incredible depth of flavor in every bite. The savory-sweet marinade tenderizes the beef, creating a melt-in-your-mouth experience. The quick cooking process makes it an ideal dish for busy Friday nights, and it’s versatile enough to serve as a main course or appetizer. Enjoying it wrapped in lettuce adds a refreshing crunch that complements the juicy beef. Whether you’re making it for a family dinner or a casual gathering, Bulgogi is a dish that never fails to impress.

Korean Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae is a comforting Korean stew made with kimchi, tofu, and a variety of vegetables, often including pork or beef. The kimchi gives the dish its signature tangy, spicy flavor, while the tofu and broth provide balance and depth. This stew is a staple in Korean households, often enjoyed with a bowl of rice and some side dishes. It’s perfect for a cozy Friday night meal, especially when you want something hearty, flavorful, and satisfying. Kimchi Jjigae is an ideal dish for those who love the complex flavors of fermented foods.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1 tablespoon sesame oil
• 1/2 lb pork belly or pork shoulder, thinly sliced (or use beef, if preferred)
• 1 medium onion, sliced
• 1/2 block firm tofu, cut into cubes
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 4 cups water or beef broth
• 1 tablespoon minced garlic
• 1/2 teaspoon gochugaru (Korean chili flakes), optional
• 2 green onions, chopped (for garnish)
• Steamed rice, for serving

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the sliced pork belly or pork shoulder and cook until browned, about 5-7 minutes.
2. Add the chopped kimchi and onion to the pot, and cook for another 3-4 minutes, allowing the kimchi to release its flavors.
3. Stir in the gochujang, soy sauce, sugar, and minced garlic. Cook for 2-3 minutes to let the ingredients meld.
4. Pour in the water or beef broth and bring to a boil. Lower the heat and simmer for 10-15 minutes, allowing the flavors to blend together.
5. Add the tofu cubes and gochugaru (if using) to the pot and cook for an additional 5-7 minutes.
6. Remove from heat and garnish with chopped green onions.
7. Serve hot with steamed rice and additional banchan (side dishes) if desired.

Kimchi Jjigae is the ultimate comfort food, offering a perfect balance of tangy, spicy, and savory flavors. The fermentation of the kimchi brings out its unique sourness, which complements the richness of the pork or beef and the soft tofu. This stew is not only a great way to use up leftover kimchi, but it’s also a nourishing and satisfying meal that can be enjoyed on a chilly Friday night. With its depth of flavor and simplicity, Kimchi Jjigae is a beloved dish that captures the essence of Korean home cooking.

Korean Spicy Rice Cakes (Tteokbokki)

Tteokbokki is one of the most iconic street foods in Korea, known for its chewy rice cakes smothered in a sweet and spicy sauce. The dish is made with chewy cylindrical rice cakes, known as tteok, which are simmered in a sauce made from gochujang (Korean chili paste), soy sauce, and sugar. The result is a dish that’s spicy, sweet, and completely satisfying. Often served with fish cakes and hard-boiled eggs, Tteokbokki is a favorite snack or meal, especially on a Friday night when you’re craving something flavorful and comforting.

Ingredients:

• 1 lb chewy rice cakes (tteok), soaked in water for 30 minutes
• 1/2 cup fish cakes, sliced (optional)
• 2 boiled eggs, peeled (optional)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 2 cups water or vegetable broth
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large pan, combine gochujang, gochugaru, soy sauce, sugar, and sesame oil. Stir in the water or vegetable broth and bring to a simmer over medium heat.
2. Add the soaked rice cakes to the pan and simmer for 10-15 minutes, stirring occasionally, until the rice cakes are tender and have absorbed the sauce.
3. Add the fish cakes and boiled eggs,

and continue to cook for another 5 minutes, allowing the flavors to meld together. 4. Once everything is heated through and the sauce has thickened to your desired consistency, remove from heat. 5. Garnish with sesame seeds and chopped green onions. 6. Serve hot, and enjoy with a side of kimchi or pickled vegetables for an extra burst of flavor.

Tteokbokki is a spicy, sweet, and savory treat that’s beloved in Korean cuisine, especially as a late-night snack or casual dinner. The chewy rice cakes absorb the deliciously rich sauce, making each bite utterly satisfying. While the dish can be made with or without fish cakes and eggs, these additions add an extra layer of heartiness. Tteokbokki is perfect for a Friday night when you’re craving something both comforting and bold, and it’s easy to prepare with just a few simple ingredients. Whether served as a quick dinner or a fun snack, Tteokbokki is sure to be a hit.

Korean Spicy Pork Stir-Fry (Jeyuk Bokkeum)

Jeyuk Bokkeum is a popular Korean dish made with thinly sliced pork, stir-fried in a spicy and sweet gochujang-based sauce. The pork is tender and flavorful, marinated in a rich blend of gochujang, soy sauce, garlic, and sesame oil, which gives it a perfect balance of heat and umami. This dish is often served with steamed rice and is a great option for a Friday night dinner when you’re looking for something bold and satisfying. The dish can also be paired with vegetables like onions, mushrooms, and bell peppers to create a more well-rounded meal.

Ingredients:

• 1 lb pork shoulder or pork belly, thinly sliced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes), optional for extra heat
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 small onion, sliced
• 1 bell pepper, sliced (optional)
• 1/2 cup sliced mushrooms (optional)
• 2 green onions, chopped (for garnish)
• Steamed rice, for serving

Instructions:

1. In a bowl, combine sesame oil, soy sauce, gochujang, gochugaru (if using), sugar, rice vinegar, garlic, and ginger to create the marinade.
2. Add the sliced pork to the marinade and toss to coat. Let it marinate for at least 30 minutes, or up to an hour if possible.
3. Heat a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry for about 5-7 minutes, until the pork is cooked through and slightly caramelized.
4. Add the sliced onion, bell pepper, and mushrooms to the skillet, and continue to stir-fry for another 3-5 minutes, until the vegetables are tender.
5. Remove from heat and garnish with chopped green onions.
6. Serve hot with steamed rice.

Jeyuk Bokkeum is a fiery and savory dish that offers a wonderful balance of flavors. The combination of spicy gochujang, garlic, and sesame oil creates a mouthwatering sauce that clings to the tender pork. The vegetables add freshness and texture, complementing the rich flavors of the dish. This is a fantastic Friday night recipe when you’re in the mood for something spicy and savory. Paired with steamed rice, Jeyuk Bokkeum is a hearty, flavorful meal that can be enjoyed by everyone in the family.

Korean Chicken Soup (Samgyetang)

Samgyetang is a traditional Korean chicken soup made with a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujube (Korean dates). This nourishing soup is typically enjoyed during the hot summer months as a way to rejuvenate the body and provide energy, but it’s also perfect for a comforting meal on a chilly Friday night. The rich broth is subtly flavored with the herbal ingredients, and the tender chicken falls off the bone, making this dish both nutritious and satisfying.

Ingredients:

• 1 whole young chicken (about 1-1.5 lbs)
• 1/2 cup glutinous rice (soaked for 30 minutes)
• 4-5 cloves garlic, peeled
• 2-3 pieces of ginseng root (or ginseng powder if unavailable)
• 4-5 jujube (Korean dates), pitted
• 2-3 dried shiitake mushrooms (optional)
• 6-7 cups water
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. Clean the chicken thoroughly and remove any feathers or excess fat. Stuff the cavity of the chicken with soaked glutinous rice, garlic cloves, ginseng, and jujube.
2. In a large pot, add the stuffed chicken and pour in the water, making sure the chicken is fully submerged.
3. Bring the water to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, until the chicken is tender and the broth is flavorful.
4. Occasionally skim off any impurities from the surface of the broth.
5. Once the chicken is cooked, carefully remove it from the pot. Discard the bones and shred the chicken meat.
6. Return the shredded chicken to the pot, and season with sesame oil, salt, and pepper to taste.
7. Serve the soup hot, garnished with chopped green onions.

Samgyetang is the epitome of Korean comfort food, offering a soothing, herbal broth that rejuvenates both the body and soul. The ginseng and jujube provide a delicate, earthy flavor, while the glutinous rice adds a satisfying, chewy texture. This dish is a true representation of Korean culinary tradition and is perfect for a peaceful Friday evening meal. Whether you’re enjoying it alone or sharing it with loved ones, Samgyetang will warm you from the inside out and leave you feeling completely nourished.

Korean Fried Chicken (Yangnyeom Chicken)

Korean fried chicken, or Yangnyeom Chicken, is famous for its ultra-crispy exterior and succulent, juicy interior. What sets this fried chicken apart is its sticky, spicy-sweet glaze made from gochujang, soy sauce, garlic, and honey. The batter used to coat the chicken results in a crispy crunch that’s second to none. This dish is a perfect Friday night treat, often served as an appetizer or main course with a side of pickled radishes or beer, making it a popular choice for gatherings or casual dinner parties.

Ingredients:

• 10 pieces of chicken wings or drumsticks
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup cold water
• 1 cup vegetable oil (for frying)

For the Yangnyeom sauce:

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1/2 teaspoon ginger, grated

Instructions:

1. In a large bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water and stir until a smooth batter forms.
2. Heat the vegetable oil in a deep pan or wok over medium-high heat. The oil should be hot enough for frying (around 350°F).
3. Dip the chicken pieces into the batter, ensuring they are fully coated. Fry the chicken in batches, about 6-8 minutes per batch, until golden brown and crispy.
4. For the Yangnyeom sauce, mix gochujang, soy sauce, honey, rice vinegar, garlic, sesame oil, sugar, and ginger in a small saucepan. Simmer over medium heat for 3-4 minutes, stirring occasionally, until the sauce thickens.
5. Once the chicken is fried, toss the crispy chicken pieces in the Yangnyeom sauce until well-coated.
6. Serve the chicken hot, garnished with sesame seeds or chopped green onions, and enjoy with a side of pickled radishes or beer.

Yangnyeom Chicken is a flavor-packed dish that’s a true crowd-pleaser. The contrast between the crispy, golden-brown chicken and the sticky, sweet-spicy sauce creates an irresistible combination. Whether you’re indulging on a Friday night by yourself or sharing with friends and family, this dish will definitely satisfy your cravings for something both savory and spicy. The crispy fried chicken, paired with the rich and aromatic sauce, makes for a comforting, indulgent meal that brings the best of Korean cuisine to your table.

Note: More recipes are coming soon!