45+ Irresistible Holiday Korean Recipes for Your Festive Feast

When it comes to celebrating the holidays, food plays a crucial role in bringing family and friends together.

Korean cuisine, with its rich flavors, vibrant colors, and diverse textures, offers the perfect array of dishes to create a festive and unforgettable holiday meal.

From savory stews and grilled meats to sweet pastries and side dishes, the holidays are the perfect time to explore the flavors of Korean cuisine and introduce something unique to your gatherings.

In this blog article, we’ve compiled a list of over 45 holiday Korean recipes that will not only impress your guests but also elevate your festive meals.

These dishes represent the best of Korean cooking, featuring bold flavors like spicy kimchi, umami-rich broths, and sweet treats that everyone will love.

Whether you’re hosting a large family dinner, a small gathering, or simply want to explore new culinary traditions, these Korean recipes are sure to make your holiday celebrations even more special.

45+ Irresistible Holiday Korean Recipes for Your Festive Feast

Korean cuisine is an ideal way to add excitement and variety to your holiday meals.

With over 45 recipes to choose from, there’s something for everyone—whether you prefer rich and hearty stews, delicate rice cakes, or sweet pastries.

These dishes will not only fill your table with delicious flavors but also bring a sense of tradition and cultural richness to your festivities.

By incorporating Korean flavors into your holiday spread, you can create lasting memories with your loved ones and introduce them to the delights of Korean culinary traditions.

So why not try something new this holiday season? Let these 45+ holiday Korean recipes inspire your next feast and bring a touch of Korea’s culinary magic to your celebration.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a staple in Korean households, especially during the winter holidays. Made with fermented kimchi, tofu, and pork, this hearty stew brings comforting flavors that are both spicy and savory. It’s an ideal dish for gatherings, offering a warm and delicious meal that can be enjoyed with rice and side dishes.

Ingredients:

• 2 cups of aged kimchi, chopped
• 1/2 lb pork belly or pork shoulder, sliced thinly
• 1 block of firm tofu, cut into cubes
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons gochujang (Korean chili paste)
• 3 cups water or dashi (Korean broth)
• 2 teaspoons sesame oil
• 1 teaspoon soy sauce
• Salt and pepper, to taste
• Scallions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the sliced pork and cook until browned.
2. Add garlic and onion, cooking until fragrant and softened.
3. Stir in the chopped kimchi, gochugaru, and gochujang, and cook for about 5 minutes to develop the flavors.
4. Pour in the water or broth and bring to a boil. Reduce to a simmer and let cook for 20-30 minutes, stirring occasionally.
5. Add the tofu and simmer for an additional 10 minutes. Adjust the seasoning with soy sauce, salt, and pepper.
6. Garnish with scallions before serving with steamed rice.

Kimchi Jjigae is more than just a stew; it’s a Korean tradition that warms the heart and body during the holiday season. The combination of tangy kimchi and tender pork creates a deep, complex flavor that perfectly complements the spiciness of the gochujang and gochugaru. It’s a perfect choice for any festive meal, offering bold flavors and a taste of Korean comfort food. Paired with rice, this dish is a wholesome meal that showcases the essence of Korean home-cooked cuisine.

Galbi (Korean BBQ Short Ribs)

Galbi is a beloved Korean dish often served during celebrations and special occasions. These sweet and savory short ribs are marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and other ingredients, then grilled or broiled to perfection. The rich, smoky flavor makes them a crowd favorite during the holidays, perfect for gatherings with family and friends.

Ingredients:

• 2 lbs beef short ribs (cut across the bone)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons gochujang (optional for a spicy kick)
• 1 tablespoon sesame seeds
• 1 tablespoon scallions, chopped
• 1 teaspoon black pepper

Instructions:

1. Prepare the marinade by mixing soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, sesame seeds, and black pepper in a bowl.
2. Score the short ribs on both sides and place them in a large resealable plastic bag or bowl. Pour the marinade over the ribs, ensuring they are evenly coated.
3. Marinate the ribs in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor.
4. Preheat the grill or broiler to medium-high heat. Grill or broil the short ribs for 4-5 minutes per side until caramelized and cooked through, basting with additional marinade if desired.
5. Garnish with chopped scallions and serve immediately.

Galbi is the epitome of Korean holiday cuisine, offering a satisfying balance of sweet, savory, and smoky flavors. The marinated short ribs become tender and juicy as they grill, making each bite a burst of deliciousness. Whether enjoyed as part of a festive holiday meal or during a casual gathering, Galbi always impresses with its unique blend of flavors. It’s a dish that’s sure to be loved by everyone at the table, adding a touch of Korean culinary tradition to your holiday festivities.

Banchan (Korean Side Dishes)

No Korean holiday meal is complete without a spread of banchan, a variety of small side dishes that accompany the main courses. These dishes provide a balance of flavors and textures, often including pickled, sautéed, or fermented ingredients. They are perfect for creating a vibrant and diverse holiday spread that celebrates the essence of Korean dining.

Ingredients for Common Banchan:

1. Kimchi (Fermented Cabbage):
   • 1 small napa cabbage, chopped
   • 1 tablespoon salt
   • 1 tablespoon gochugaru
   • 1 tablespoon garlic, minced
   • 1 tablespoon ginger, grated
   • 2 teaspoons fish sauce
   • 1 tablespoon sugar
2. Spinach Namul (Seasoned Spinach):
   • 1 bunch spinach
   • 1 tablespoon sesame oil
   • 1 tablespoon soy sauce
   • 1 clove garlic, minced
   • 1 teaspoon sesame seeds
3. Korean Pickled Radish:
   • 1 daikon radish, thinly sliced
   • 1/2 cup rice vinegar
   • 1 tablespoon sugar
   • 1 teaspoon salt

Instructions:

1. Kimchi:
   • Toss napa cabbage with salt and let sit for 1 hour. Rinse thoroughly and drain. Mix with gochugaru, garlic, ginger, fish sauce, and sugar, then let ferment for 1-2 days in a jar or airtight container.
2. Spinach Namul:
   • Blanch spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Toss with sesame oil, soy sauce, garlic, and sesame seeds. Serve chilled.
3. Korean Pickled Radish:
   • Mix rice vinegar, sugar, and salt in a bowl. Add the sliced radish and marinate for 30 minutes. Serve chilled.

Banchan is an essential part of Korean cuisine, offering a delightful variety of textures and flavors that perfectly complement main dishes. From the spicy tang of kimchi to the delicate sesame flavors in the spinach namul, these small side dishes elevate any meal. During the holidays, banchan helps create a festive atmosphere, bringing variety to the table and allowing everyone to enjoy a diverse range of flavors. These side dishes are not only an essential part of Korean meals but also a wonderful way to introduce guests to the richness of Korean culinary traditions.

Tteokguk (Korean Rice Cake Soup)

Tteokguk is a traditional Korean dish enjoyed during the Lunar New Year celebrations. This soup features chewy rice cakes (tteok) served in a savory beef broth, symbolizing the welcoming of a new year and the gaining of a year of life. It’s a comforting, nutritious dish that brings warmth and good fortune, perfect for a holiday meal.

Ingredients:

• 1 lb beef (preferably ribeye or brisket)
• 10 cups water
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 cups thinly sliced rice cakes (tteok)
• 2 eggs, beaten
• 1 tablespoon sesame seeds
• 2 scallions, chopped
• 1 sheet of dried seaweed (gim), cut into strips for garnish

Instructions:

1. To make the broth, place the beef in a large pot with water. Bring it to a boil, then reduce the heat and simmer for 1.5-2 hours, skimming any impurities that float to the top.
2. Remove the beef from the broth, shred it into thin strips, and return it to the pot. Add soy sauce, sesame oil, garlic, salt, and pepper. Taste and adjust seasoning if needed.
3. Add the rice cakes to the simmering broth and cook for about 10 minutes, or until the rice cakes are soft and chewy.
4. Slowly pour the beaten eggs into the soup while stirring gently to create egg ribbons.
5. Garnish with sesame seeds, scallions, and strips of dried seaweed. Serve hot with steamed rice on the side.

Tteokguk is more than just a comforting soup—it carries cultural and symbolic meaning, marking the start of a new year with wishes for health and longevity. The soft, chewy rice cakes paired with the rich, savory broth make for a satisfying dish that embodies the warmth of Korean hospitality. Whether you’re celebrating the Lunar New Year or simply craving a heartwarming dish, Tteokguk is a delightful choice that will bring joy and good fortune to your holiday table.

Jjinppang (Steamed Korean Buns)

Jjinppang is a type of Korean steamed bun filled with sweet red bean paste, often served during holidays and festive occasions. These soft, pillowy buns have a subtle sweetness and a fluffy texture, making them a perfect treat to accompany tea or as a sweet addition to a holiday meal. The steaming process makes them light and airy, a perfect bite-sized delight.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon dry yeast
• 1/4 cup warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup sweetened red bean paste (anko)

Instructions:

1. Dissolve the yeast in warm water with a pinch of sugar and let it sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture and vegetable oil, and knead the dough for about 10 minutes until smooth and elastic.
3. Cover the dough with a damp cloth and let it rise for about an hour, or until it doubles in size.
4. Punch down the dough and divide it into 8 equal portions. Flatten each portion into a round disc, then spoon a tablespoon of red bean paste in the center. Fold the dough around the paste and pinch the edges to seal.
5. Place the buns in a steamer basket lined with parchment paper. Steam over high heat for 15-20 minutes until the buns are puffed and soft.
6. Serve warm, and enjoy the sweet, soft texture of the buns.

Jjinppang is a beloved treat that perfectly captures the spirit of Korean holidays. The combination of the lightly sweetened dough and the rich, smooth red bean paste creates a delicious balance of flavors. These steamed buns are not only visually appealing but also a perfect way to share the warmth of the season with loved ones. Whether enjoyed as a snack during a holiday gathering or as a dessert after a festive meal, Jjinppang adds a touch of sweetness and tradition to any celebration.

Hotteok (Korean Sweet Pancakes)

Hotteok is a popular Korean street food, particularly enjoyed during the colder months and holidays. These pan-fried dough pancakes are filled with a sweet mixture of brown sugar, cinnamon, and crushed nuts, creating a warm, gooey filling. Crispy on the outside and soft on the inside, Hotteok makes for a perfect sweet treat to enjoy during the holiday season.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon dry yeast
• 1/2 cup warm water
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup crushed walnuts or peanuts
• Vegetable oil for frying

Instructions:

1. Dissolve the yeast in warm water with a tablespoon of sugar and let it sit for 5-10 minutes until foamy.
2. In a bowl, combine the flour, sugar, salt, and yeast mixture. Knead the dough for about 10 minutes until smooth. Cover the dough with a cloth and let it rise for 1 hour.
3. Meanwhile, prepare the filling by mixing the brown sugar, cinnamon, and crushed nuts in a bowl.
4. Once the dough has risen, punch it down and divide it into 8 equal portions. Flatten each portion into a small disc and place a spoonful of the filling in the center. Pinch the edges to seal the dough around the filling.
5. Heat a skillet with a little oil over medium heat. Place the filled dough patties in the pan and cook for 2-3 minutes on each side, pressing gently to flatten them as they cook. The pancakes should turn golden brown and become crispy on the outside.
6. Serve hot, with the gooey, sweet filling inside.

Hotteok is the ultimate comfort food, offering a delightful combination of sweetness, warmth, and texture. The crispy exterior contrasts perfectly with the gooey cinnamon-sugar filling, making each bite a joyous experience. These sweet pancakes are perfect for sharing during holiday festivities or as an indulgent snack on a chilly winter day. Hotteok captures the essence of Korean street food, adding a touch of sweetness and warmth to any celebration. It’s a must-try treat that will surely become a holiday favorite.

Galbijjim (Braised Short Ribs)

Galbijjim is a luxurious and hearty dish that is perfect for special occasions and holiday meals. This tender braised short ribs dish is slow-cooked in a rich, flavorful broth, typically made with soy sauce, sugar, garlic, and a variety of aromatic vegetables. The result is a melt-in-your-mouth experience that combines savory, sweet, and umami flavors. It is a beloved holiday dish in Korean cuisine, often served with steamed rice and side dishes.

Ingredients:

• 2 lbs beef short ribs
• 1 onion, sliced
• 5 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons sugar
• 1/4 cup rice wine (or white wine)
• 1 tablespoon ginger, minced
• 1/4 cup carrots, sliced into thin rounds
• 1/4 cup daikon radish, sliced
• 1 tablespoon sesame seeds
• 2 scallions, chopped
• 2 cups water
• 1/4 teaspoon black pepper

Instructions:

1. Place the short ribs in a large pot and cover with cold water. Bring to a boil, and then remove the ribs and rinse them to remove impurities.
2. Return the ribs to the pot, and add the sliced onion, garlic, soy sauce, sesame oil, sugar, rice wine, ginger, and water. Stir to combine and bring to a boil.
3. Reduce the heat to low and simmer the ribs for 2-2.5 hours, until they are tender and easily fall off the bone. Add the carrots and daikon radish during the last 30 minutes of cooking.
4. Once the ribs are cooked, remove them from the pot and transfer them to a serving dish. Continue to simmer the broth for an additional 10-15 minutes to thicken it.
5. Pour the broth over the ribs and garnish with sesame seeds and chopped scallions before serving.

Galbijjim is the epitome of festive Korean cuisine, combining tender beef with a rich, savory broth that infuses the meat with incredible flavor. The sweetness from the sugar and the slight tang from the rice wine balance out the savory richness of the soy sauce, making this dish a crowd-pleaser. Its heartiness and the effort put into braising make it a perfect centerpiece for holiday dinners, and it pairs wonderfully with steamed rice and kimchi. This dish is sure to bring warmth and joy to any celebration, leaving guests delighted with every bite.

Kimchi Jeon (Kimchi Pancakes)

Kimchi Jeon is a savory Korean pancake made with kimchi and vegetables. This dish is crispy on the outside and soft on the inside, bursting with flavors from the fermented kimchi. It’s commonly served as a side dish or appetizer during holidays and festive gatherings. The contrast between the spicy, tangy kimchi and the crunchy batter creates a delicious and satisfying bite.

Ingredients:

• 1 cup kimchi, chopped
• 1 cup all-purpose flour
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/4 cup green onions, chopped
• 1/2 cup shredded carrots (optional)
• 1 egg (optional for extra crispness)

Instructions:

1. In a large bowl, combine the flour, water, salt, and pepper. Stir until the batter is smooth. You can add an egg if you prefer a crispier texture.
2. Add the chopped kimchi, green onions, and shredded carrots (if using) to the batter and mix well to combine.
3. Heat a tablespoon of oil in a frying pan over medium heat. Scoop spoonfuls of the batter and place them into the pan, flattening them into round pancakes.
4. Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Add more oil as necessary.
5. Remove the pancakes from the pan and drain on paper towels to remove excess oil.
6. Serve hot with a dipping sauce made from soy sauce, vinegar, and a dash of sesame oil.

Kimchi Jeon is the perfect holiday dish for those who love the bold, tangy flavors of kimchi. The crispy texture of the pancakes paired with the savory and slightly spicy taste of the kimchi makes for a delicious snack or side dish that’s sure to be a hit at any celebration. The beauty of Kimchi Jeon lies in its simplicity and versatility—it can be served as an appetizer, a side, or even a light meal. This dish brings the warmth of traditional Korean flavors to the holiday table, offering a savory contrast to sweeter dishes and adding a festive flair to your menu.

Banchan (Korean Side Dishes)

Banchan refers to the variety of small, flavorful side dishes that accompany a Korean meal. These dishes are often served together in a spread during holidays, showcasing a variety of textures and flavors, from salty and savory to spicy and tangy. Banchan can include a wide range of ingredients, such as fermented vegetables, pickled items, stir-fried dishes, and marinated proteins, making it an essential part of any festive Korean holiday meal.

Ingredients (for a variety of banchan):

• Kimchi (fermented cabbage)
  • 1 small napa cabbage, chopped
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 1 tablespoon garlic, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
• Japchae (Stir-Fried Glass Noodles)
  • 100g sweet potato noodles
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/4 cup mushrooms, sliced
  • 1/4 cup spinach, blanched
• Ojinmari (Soybean Sprouts)
  • 1 cup soybean sprouts
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic, minced

Instructions:

1. Kimchi: Combine the chopped napa cabbage with gochugaru, garlic, fish sauce, and sugar in a large bowl. Massage the mixture into the cabbage and let it ferment for 1-2 days.
2. Japchae: Cook the sweet potato noodles according to package instructions, then drain and rinse under cold water. In a pan, stir-fry the mushrooms and spinach with soy sauce, sesame oil, and sugar. Add the noodles and toss everything together. Garnish with sesame seeds.
3. Ojinmari: Blanch the soybean sprouts in boiling water for a few minutes. Drain and toss with sesame oil, soy sauce, and garlic.

Banchan is the heart of a Korean meal, offering a wide variety of flavors that complement the main dishes. These small side dishes, like kimchi, japchae, and ojinmari, each bring their own distinct taste and texture, from the spicy heat of kimchi to the savory umami of stir-fried glass noodles. They add depth and complexity to a festive holiday meal, creating a balanced and harmonious dining experience. Serving an array of banchan during the holidays allows guests to sample a range of traditional Korean flavors, making each meal a delightful and celebratory experience.

Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a classic Korean street food dish that is popular during the holidays and festive gatherings. This dish features chewy rice cakes cooked in a sweet and spicy gochujang (Korean chili paste) sauce. Tteokbokki is beloved for its addictive combination of flavors—spicy, sweet, and savory—and is often served with fish cakes, boiled eggs, and green onions. It’s a comforting dish that’s sure to please guests at holiday celebrations.

Ingredients:

• 1 lb Korean rice cakes (tteok)
• 4 cups water
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 onion, sliced
• 1/4 cup fish cakes, sliced (optional)
• 2 boiled eggs, peeled (optional)
• 1/4 cup green onions, chopped
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Soak the rice cakes in warm water for about 20-30 minutes to soften them.
2. In a large pot, combine the water, gochujang, gochugaru, soy sauce, and sugar. Stir well to dissolve the ingredients into a smooth sauce.
3. Add the sliced onion and bring the sauce to a simmer over medium heat. Let it cook for about 5 minutes until the onions soften.
4. Add the soaked rice cakes and cook for about 10-15 minutes, stirring occasionally, until the rice cakes are fully cooked and the sauce thickens.
5. If using, add the fish cakes and boiled eggs during the last few minutes of cooking.
6. Drizzle with sesame oil, sprinkle with sesame seeds, and garnish with chopped green onions before serving.

Tteokbokki is an iconic Korean dish that offers a perfect balance of spicy, sweet, and savory flavors. The chewy rice cakes absorb the rich, flavorful sauce, making each bite deeply satisfying. It’s a dish that brings warmth to the table, making it perfect for holiday feasts and casual gatherings alike. Tteokbokki is not only a comfort food but also a fun and interactive dish for guests to enjoy, particularly when served with fish cakes and boiled eggs. This dish is sure to become a favorite in your holiday spread, delighting everyone with its bold and irresistible flavors.

Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a colorful and savory dish made with stir-fried sweet potato glass noodles, vegetables, and sometimes beef or other proteins. This dish is a staple during Korean holidays and celebrations due to its vibrant colors and delicious taste. Japchae is light but satisfying, with the perfect balance of sweet, savory, and umami flavors. It’s often served as a side dish but can also stand alone as a main course during special occasions.

Ingredients:

• 100g sweet potato glass noodles (dangmyeon)
• 1 tablespoon sesame oil
• 1/2 onion, sliced
• 1 carrot, julienned
• 1/2 bell pepper, sliced
• 1/2 zucchini, sliced
• 1/4 cup shiitake mushrooms, sliced (optional)
• 1/4 lb beef (or chicken), thinly sliced (optional)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 tablespoon toasted sesame seeds
• 2 green onions, chopped

Instructions:

1. Cook the glass noodles according to the package instructions, drain, and rinse under cold water to stop the cooking process.
2. In a large pan, heat sesame oil over medium heat and sauté the sliced beef (if using) until browned. Set the beef aside.
3. In the same pan, add a little more sesame oil and sauté the onions, carrots, bell pepper, zucchini, and mushrooms for about 3-5 minutes, until tender.
4. Add the cooked noodles to the pan, along with soy sauce, sugar, and garlic. Stir well to combine all ingredients.
5. Return the cooked beef to the pan, toss everything together, and cook for an additional 2 minutes until everything is heated through.
6. Garnish with toasted sesame seeds and chopped green onions before serving.

Japchae is a beloved Korean dish that brings together various vegetables and proteins in a harmonious stir-fry. The sweet potato noodles are the star of the dish, absorbing all the flavors of the sautéed ingredients and sauce. The addition of sesame oil and seeds adds a delightful nutty flavor, making Japchae not just a side dish, but a memorable centerpiece for any festive occasion. Whether served with beef, chicken, or as a vegetarian dish, Japchae is a great way to add color and variety to your holiday meal, making it both delicious and visually appealing.

Banchan (Korean Side Dishes)

Banchan refers to the variety of small, flavorful side dishes that are essential to any Korean meal. These side dishes showcase an incredible range of flavors, from salty and savory to spicy and tangy. During holidays and special occasions, banchan is served in abundance, offering a wide variety of tastes and textures to complement the main course. Some of the most common banchan include kimchi, namul (seasoned vegetables), and jeon (savory pancakes). Banchan is a way to balance the richness of main dishes and create a well-rounded meal.

Ingredients (for an assortment of banchan):

• Kimchi
  • 1 napa cabbage
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 1 tablespoon garlic, minced
  • 2 tablespoons fish sauce
• Namul (Seasoned Spinach)
  • 2 cups spinach, blanched
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon garlic, minced
• Jeon (Savory Pancakes)
  • 1/2 cup kimchi, chopped
  • 1/2 cup flour
  • 1 egg
  • 2 tablespoons green onions, chopped
  • 2 tablespoons sesame oil

Instructions:

1. Kimchi: Combine chopped napa cabbage with gochugaru, garlic, and fish sauce. Massage the ingredients into the cabbage and let it ferment for 1-2 days.
2. Namul: Blanch the spinach and then toss it with sesame oil, soy sauce, and garlic to season.
3. Jeon: Mix the chopped kimchi with flour, egg, and green onions to form a batter. Heat sesame oil in a pan, scoop spoonfuls of the batter, and fry until golden brown on both sides.

Banchan is a fundamental aspect of Korean dining, offering a variety of tastes and textures that complement the main dishes. Whether it’s the tangy and spicy kimchi, the savory and tender namul, or the crispy jeon, each side dish provides a unique flavor profile that enhances the meal. These dishes are perfect for holiday gatherings, allowing guests to enjoy a wide array of flavors and textures. Banchan makes any festive meal feel complete and adds a sense of tradition and celebration to the dining table.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a comforting and flavorful Korean stew made with kimchi, tofu, pork (or beef), and vegetables. It’s a classic dish that is often enjoyed during the colder months, especially during holidays and family gatherings. The rich, savory, and slightly spicy broth combines the fermented flavors of kimchi with tender meat and tofu, making it a hearty and satisfying dish. This stew is not only a great way to use leftover kimchi, but it’s also a warm, filling option that complements the other dishes on your holiday table.

Ingredients:

• 2 cups aged kimchi, chopped
• 1/2 lb pork belly (or beef), sliced thinly
• 1 onion, sliced
• 1 block of firm tofu, cut into cubes
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 4 cups water or broth
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 2 teaspoons sugar
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the pork belly (or beef) and sauté until it starts to brown.
2. Add the onion and garlic, cooking for about 2 minutes until fragrant.
3. Stir in the chopped kimchi and gochujang, and cook for another 3-4 minutes until the kimchi softens and the flavors meld together.
4. Add the water or broth and soy sauce, then bring the mixture to a boil.
5. Once boiling, lower the heat and simmer for about 15-20 minutes, allowing the flavors to develop.
6. Add the tofu and sugar, then simmer for another 5 minutes.
7. Garnish with green onions and sesame seeds before serving.

Kimchi Jjigae is a soul-warming stew that highlights the depth of flavor in kimchi, making it a perfect dish for the holidays or any family meal. The fermented kimchi gives the stew its tangy richness, while the tender pork (or beef) and tofu balance the spicy broth. It’s easy to make and provides a comforting, filling dish that pairs well with rice and other banchan. Kimchi Jjigae is a flavorful and nutritious way to enjoy kimchi in a new form and a dish that will surely impress your guests with its bold, satisfying taste.

Galbi (Korean BBQ Short Ribs)

Galbi, or Korean BBQ short ribs, is a festive and flavorful dish that is often served during holidays and special occasions. The short ribs are marinated in a sweet and savory mixture of soy sauce, garlic, sesame oil, and sugar, then grilled to perfection. This dish is beloved for its tender, juicy meat that has absorbed the rich flavors of the marinade. It’s commonly served as a main course at family gatherings and holiday celebrations, often accompanied by steamed rice and banchan.

Ingredients:

• 2 lbs beef short ribs (cut into 1-inch pieces)
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon garlic, minced
• 2 tablespoons brown sugar
• 2 tablespoons rice wine (or mirin)
• 1 tablespoon ginger, minced
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds (optional)
• 1/4 cup green onions, chopped

Instructions:

1. In a bowl, combine the soy sauce, sesame oil, garlic, brown sugar, rice wine, ginger, and black pepper to create the marinade.
2. Place the short ribs in a large ziplock bag or shallow dish, pour the marinade over them, and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat the grill or a grill pan to medium-high heat. Grill the short ribs for about 3-5 minutes per side, or until they are cooked to your desired level of doneness.
4. Garnish with sesame seeds and chopped green onions before serving.

Galbi is a show-stopping dish that brings rich, savory flavors to your holiday table. The tender short ribs, marinated in a flavorful combination of soy sauce, garlic, and sesame oil, are grilled to perfection, offering a mouthwatering experience with every bite. This dish is perfect for large gatherings, allowing everyone to enjoy the savory goodness of Korean BBQ. Whether you’re grilling outdoors or using a stovetop grill pan, Galbi will make your holiday meal feel like a special occasion, and it will undoubtedly leave your guests asking for seconds.

Bungeoppang (Fish-Shaped Pastry)

Bungeoppang is a traditional Korean fish-shaped pastry that’s commonly enjoyed as a snack during the winter months, but it’s also a beloved treat during holidays and festivals. The crispy, golden-brown exterior holds a sweet red bean paste filling, making each bite a perfect combination of texture and sweetness. Bungeoppang is often made with a special fish-shaped waffle iron, giving it its iconic appearance. This treat is perfect for holiday celebrations as a dessert or snack, adding a fun and festive element to your spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup rice flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 egg
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 cup sweet red bean paste (anko)
• 1 teaspoon vanilla extract (optional)
• Oil for greasing the waffle iron

Instructions:

1. In a bowl, combine the all-purpose flour, rice flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract (if using).
3. Add the wet ingredients to the dry ingredients and mix until you form a smooth batter.
4. Preheat a fish-shaped waffle iron and lightly grease it with oil.
5. Spoon a small amount of batter into each side of the waffle iron. Add a spoonful of red bean paste in the center, then top with a little more batter to cover the filling.
6. Close the waffle iron and cook for 3-4 minutes, until golden brown and crispy.
7. Remove from the waffle iron and let cool slightly before serving.

Bungeoppang is a delightful and fun dessert that will bring joy to your holiday table. The crispy, golden exterior combined with the sweet red bean filling makes for an irresistible treat. Not only is this pastry delicious, but its fish-shaped form adds a festive touch, perfect for holiday celebrations. Whether enjoyed as a dessert or a snack, Bungeoppang provides a unique way to introduce your guests to traditional Korean flavors, making it a sweet and memorable part of your holiday spread.

Note: More recipes are coming soon!