25+ Flavorful Summer Korean Recipes to Try This Season

As the sun blazes down and the heat rises, there’s no better time to explore the light, vibrant, and delicious flavors of summer Korean cuisine.

Korean food has a fantastic array of dishes that are perfect for the warm summer months, from cool and refreshing cold noodles to savory grilled meats and crispy vegetable fritters.

These dishes are designed to refresh, nourish, and provide the perfect balance of flavors that Korean cuisine is known for.

Whether you’re looking for a dish to cool down on a hot day or a flavorful meal to share with friends and family, this collection of 25+ summer Korean recipes has something for everyone.

25+ Flavorful Summer Korean Recipes to Try This Season

There’s no better way to enjoy the summer than with a spread of flavorful Korean dishes that capture the essence of the season.

From cooling, icy bowls of naengmyeon (cold noodles) to the sizzling delights of grilled meats and refreshing banchan side dishes, the variety of summer Korean recipes is endless.

These dishes are not only perfect for staying refreshed and satisfied during the hot summer months, but they also offer a delightful balance of textures and flavors that are both comforting and exciting.

So gather your ingredients, invite friends and family over, and dive into the vibrant world of summer Korean cuisine.

Mul Naengmyeon (Cold Buckwheat Noodles in Chilled Broth)

A refreshing bowl of mul naengmyeon is the perfect antidote to a hot, humid summer day. Originating from North Korea, this dish has become a beloved staple all over the Korean peninsula.

It features chewy buckwheat noodles served in an icy, tangy broth topped with sliced beef, cucumber, pear, and a boiled egg. The invigorating flavor and cool temperature make it an ideal meal for when the heat is at its peak.

Ingredients:

• 1 package of Korean buckwheat noodles (naengmyeon)
• 4 cups cold beef broth or dongchimi (radish water kimchi) broth
• 1 tbsp vinegar
• 1 tbsp sugar
• 1 tsp mustard paste (optional)
• 1 Korean pear, thinly sliced
• 1 cucumber, julienned
• 1 boiled egg, halved
• 100g sliced beef brisket (boiled)
• Crushed ice or ice cubes for serving

Instructions:

1. Cook buckwheat noodles according to the package instructions. Rinse under cold water and drain well.
2. Chill the broth in the freezer until icy cold (but not fully frozen).
3. Add vinegar, sugar, and mustard paste to the broth and stir well.
4. Place the noodles in a bowl. Pour the cold broth over them.
5. Top with beef slices, pear, cucumber, and half a boiled egg.
6. Add ice cubes if desired and serve immediately.

This dish captures the very essence of summer with its icy broth and crisp toppings.

Mul naengmyeon offers a delightful contrast between the chewiness of the noodles and the refreshing lightness of the broth. It’s not just a meal—it’s a cooldown in a bowl.

Oi Muchim (Spicy Cucumber Salad)

Oi muchim is a quick and zesty cucumber salad that bursts with flavor and freshness.

It’s commonly served as a side dish but is so tasty, it could easily steal the spotlight on any summer dining table. With its crunchy texture and spicy, garlicky kick, this dish adds a punch of brightness to heavier grilled or fried foods.

Ingredients:

• 2 Korean cucumbers (or English cucumbers), thinly sliced
• 1 tsp salt
• 1 tbsp gochugaru (Korean red chili flakes)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 green onion, finely chopped
• 1 tsp toasted sesame seeds

Instructions:

1. Sprinkle salt over the cucumber slices and let them sit for 15 minutes. Rinse and drain well.
2. In a large bowl, mix the gochugaru, rice vinegar, soy sauce, sugar, sesame oil, garlic, and green onion.
3. Add the cucumbers and toss everything until well-coated.
4. Garnish with sesame seeds and serve chilled.

Oi muchim is a fantastic way to incorporate seasonal vegetables into your meals while keeping things light and vibrant.

The cucumbers stay cool and crisp, while the bold seasoning provides a depth of flavor that keeps you coming back for more.

Samgyetang (Ginseng Chicken Soup)

Though it may seem counterintuitive to eat hot soup in summer, samgyetang is a traditional Korean dish specifically eaten during the hottest days to replenish energy and promote health.

This restorative ginseng chicken soup features a whole young chicken stuffed with glutinous rice, garlic, jujubes, and ginseng, simmered to tender perfection. It’s the ultimate Korean comfort food that nourishes both body and soul.

Ingredients:

• 1 small whole young chicken (Cornish hen works well)
• 1/4 cup glutinous rice (soaked in water for at least 1 hour)
• 2–3 cloves garlic
• 2 dried jujubes (Korean red dates)
• 1 small fresh ginseng root (or 1 tsp ginseng powder)
• 5 cups water
• Salt and pepper to taste
• Chopped green onions (for garnish)

Instructions:

1. Clean the chicken and stuff it with soaked rice, garlic, jujubes, and ginseng.
2. Place the stuffed chicken in a pot and pour in the water.
3. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the chicken is tender.
4. Remove the chicken and cut into portions. Season the broth with salt and pepper.
5. Serve the chicken and broth in a bowl, garnished with green onions.

Samgyetang is more than just a meal—it’s a form of traditional Korean medicine and cultural wisdom passed down for generations.

Despite the heat outside, this warming dish energizes the body, restores stamina, and leaves you feeling surprisingly refreshed afterward.

Bibimbap (Mixed Rice with Vegetables and Egg)

Bibimbap is one of Korea’s most famous and beloved dishes, known for its colorful array of vegetables, savory toppings, and spicy gochujang (Korean chili paste). The dish is traditionally served in a hot stone bowl, where the rice forms a crispy layer at the bottom, but it can also be served in a regular bowl.

The best part of bibimbap is its versatility—you can add any vegetables or protein you like, making it perfect for summer when fresh, seasonal produce is abundant.

Ingredients:

• 1 cup cooked white rice (or brown rice for a healthier option)
• 1/2 zucchini, julienned
• 1/2 carrot, julienned
• 1 cup spinach, blanched
• 1/4 cup bean sprouts, blanched
• 1/4 cup shiitake mushrooms, sliced
• 1 egg (fried or raw, depending on preference)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• Soy sauce to taste
• 1 tbsp vegetable oil for cooking

Instructions:

1. Prepare all the vegetables: sauté the zucchini, carrots, mushrooms in a little vegetable oil until tender. Season with a little soy sauce.
2. In a bowl, place the cooked rice and top with each of the prepared vegetables: zucchini, carrots, spinach, bean sprouts, and mushrooms.
3. Fry the egg in a hot pan until the yolk is slightly runny or fully cooked, based on preference. Place the egg on top of the vegetables.
4. Drizzle with sesame oil, and gochujang to taste. Sprinkle sesame seeds on top for garnish.
5. Mix everything together and enjoy!

Bibimbap is a refreshing, nutrient-packed meal that’s not only visually stunning but also light and satisfying. The combination of fresh vegetables, the richness of the egg, and the heat from the gochujang creates a perfect harmony of flavors.

It’s the perfect dish to enjoy on a summer evening, offering a balanced meal full of vibrant ingredients.

Hotteok (Sweet Pancakes)

Hotteok is a popular Korean street food typically eaten in colder months, but its sweet, comforting filling of brown sugar, cinnamon, and nuts makes it a perfect treat for a summer evening.

These crispy, fried pancakes are filled with a gooey, warm mixture that melts in your mouth, making them a satisfying dessert or snack to enjoy with a cold drink.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp active dry yeast
• 1/2 cup warm water
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1 tsp cinnamon powder
• 1/4 cup crushed walnuts or peanuts
• 1/2 tsp vegetable oil (for frying)

Instructions:

1. In a bowl, mix the warm water, sugar, and yeast, and let it sit for about 5 minutes until bubbly.
2. Add the flour and salt to the yeast mixture, and knead until a smooth dough forms. Cover and let it rise for 1 hour.
3. While the dough rises, prepare the filling by mixing the brown sugar, cinnamon, and crushed walnuts or peanuts in a separate bowl.
4. After the dough has risen, divide it into small balls. Flatten each ball and place a teaspoon of the filling in the center. Pinch the dough closed around the filling.
5. Heat a pan with a little vegetable oil over medium heat. Place the stuffed dough balls in the pan and flatten them slightly with a spatula. Cook for about 2-3 minutes per side until golden brown and crispy.
6. Serve hot and enjoy!

Hotteok is a cozy, indulgent snack that combines sweetness, warmth, and a crunchy exterior.

While it’s often associated with winter in Korea, there’s something undeniably satisfying about enjoying it after a long summer day. It’s easy to make, and the aroma of sizzling hot pancakes will draw everyone to the table.

Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi bokkeumbap is a hearty and flavorful fried rice dish that’s quick to prepare and perfect for summer when you want something satisfying without spending too much time in the kitchen.

Made with leftover rice and the signature spicy, tangy flavors of kimchi, this dish is a popular comfort food in Korea. Topped with a fried egg, it’s a one-bowl meal that packs a punch.

Ingredients:

• 2 cups cooked rice (preferably day-old rice)
• 1/2 cup chopped kimchi (well-fermented)
• 1/4 onion, diced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 egg (fried)
• 1 green onion, chopped (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions:

1. Heat vegetable oil in a large pan over medium heat. Add the onions and sauté until soft.
2. Add the chopped kimchi and cook for about 2 minutes until fragrant and slightly caramelized.
3. Stir in the rice, breaking up any clumps. Add gochujang, soy sauce, and sesame oil. Stir everything well to combine and cook for 5-7 minutes, allowing the rice to fry and crisp up slightly.
4. While the rice cooks, fry an egg in a separate pan to your desired level of doneness (sunny side up is typical).
5. Serve the fried rice in a bowl, topped with the fried egg, chopped green onions, and a sprinkle of sesame seeds.

Kimchi bokkeumbap is the ultimate Korean comfort food, combining the spicy, sour kick of kimchi with the savory flavors of soy sauce and sesame oil.

The fried egg on top adds richness, making this dish satisfying enough to be a meal on its own. It’s a great way to use up leftover rice, and the flavors are always a hit with anyone who loves a little heat.

Banchan (Korean Side Dishes)

Banchan refers to the small side dishes served alongside the main meal in Korean cuisine, and they are an essential part of every Korean dining experience. During summer, these dishes often feature lighter, refreshing ingredients like fresh vegetables, pickled items, and lightly seasoned proteins.

Banchan not only enhances the main course but also creates a harmonious balance of flavors on the table, making each bite more interesting.

Ingredients:

• 1 small cucumber (for cucumber kimchi)
• 1/2 napa cabbage (for kimchi)
• 2 cups spinach (for seasoned spinach)
• 1 tbsp soy sauce (for spinach)
• 1 tsp sesame oil (for spinach)
• 1 tsp garlic, minced (for spinach)
• 1 tbsp rice vinegar (for cucumber kimchi)
• 1 tsp gochugaru (Korean chili flakes)
• 1 tbsp sugar (for cucumber kimchi)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Cucumber Kimchi: Slice the cucumber into thin rounds. Toss them in rice vinegar, sugar, gochugaru, and a pinch of salt. Let it marinate for 30 minutes before serving.
2. Kimchi: Prepare napa cabbage and follow a typical kimchi fermentation process (fermenting with chili flakes, garlic, fish sauce, etc.), letting it sit for 2-3 days to develop flavor.
3. Seasoned Spinach: Blanch spinach briefly in boiling water, then rinse under cold water. Squeeze out excess water, chop, and mix with soy sauce, sesame oil, garlic, and a pinch of salt. Garnish with sesame seeds.

Banchan is an art of balance, where different textures, flavors, and temperatures come together to complement the main dishes.

The refreshing and tangy cucumber kimchi, spicy and rich regular kimchi, and savory seasoned spinach offer a wonderful variety, perfect for a light summer meal. These side dishes can be made ahead of time and serve as a refreshing accompaniment to any Korean meal.

Jjigae (Korean Stew) – Doenjang Jjigae (Soybean Paste Stew)

Doenjang jjigae is a comforting Korean stew made with fermented soybean paste, vegetables, tofu, and sometimes meat or seafood. It is a popular dish in the summer and winter months alike, as it is hearty yet not too heavy.

This rich and savory stew has a deep umami flavor, which is balanced by the fresh vegetables and tofu. It’s perfect for serving as a main dish, especially when paired with a bowl of rice.

Ingredients:

• 2 tbsp doenjang (fermented soybean paste)
• 4 cups water or anchovy broth
• 1 medium zucchini, sliced
• 1/2 onion, sliced
• 1/2 block of tofu, cut into cubes
• 1/2 potato, thinly sliced
• 2-3 cloves garlic, minced
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sesame oil
• 2 green onions, chopped
• 1 small chili pepper, sliced (optional)
• Salt to taste

Instructions:

1. In a large pot, combine water or anchovy broth with doenjang and bring to a boil. Stir until the paste is dissolved.
2. Add the garlic, onion, and potato slices. Cook for 10-15 minutes until the potatoes begin to soften.
3. Add the zucchini, tofu, and gochugaru. Stir well and simmer for another 5-7 minutes, allowing the vegetables to become tender.
4. Drizzle with sesame oil and adjust seasoning with salt to taste.
5. Garnish with chopped green onions and chili pepper if desired. Serve hot with steamed rice.

Doenjang jjigae is a soul-soothing stew that combines rich umami flavors with fresh, tender vegetables. The fermented soybean paste gives the dish a deep, savory base, while the addition of tofu provides a soft texture.

This stew is comforting, nutritious, and perfect for a relaxed summer evening or a rainy day when you need something warm but light.

Gimbap (Korean Sushi Rolls)

Gimbap is a Korean dish that resembles sushi but uses cooked ingredients instead of raw fish. It’s a versatile and portable meal that’s perfect for picnics, beach outings, or a quick lunch.

Gimbap rolls are typically filled with vegetables, eggs, and cooked meats, making them a balanced meal wrapped in a sheet of seaweed. This dish is especially great for summer since it’s refreshing, easy to make, and can be enjoyed at room temperature.

Ingredients:

• 2 cups cooked white rice
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 sheets of dried seaweed (nori)
• 1/2 cucumber, julienned
• 2 eggs, scrambled and cooked into a thin omelet, then sliced into strips
• 1/2 carrot, julienned
• 1/2 lb cooked beef (or imitation crab, if preferred)
• 1 tbsp sesame oil (for brushing the rolls)
• Pickled radish (danmuji), sliced into strips (optional)
• Salt to taste

Instructions:

1. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool slightly.
2. Lay a sheet of seaweed on a bamboo sushi mat. Spread a thin layer of rice over the seaweed, leaving about an inch at the top free of rice.
3. Place a small amount of cucumber, carrot, egg strips, cooked beef (or imitation crab), and pickled radish at the bottom of the rice.
4. Using the sushi mat, tightly roll the gimbap, making sure the rice and filling stay secure.
5. Brush the roll with a little sesame oil and slice it into bite-sized pieces.

Gimbap is a perfect meal for the summer, as it’s light, fresh, and can be customized with a variety of fillings. The combination of crunchy vegetables, savory meat, and soft egg, all wrapped in the smooth, salty seaweed, creates a balanced and flavorful bite.

It’s great for a quick lunch or as a picnic dish, and because it’s easy to prepare in advance, it’s both convenient and delicious.

Jajangmyeon (Black Bean Paste Noodles)

Jajangmyeon is a savory and satisfying Korean noodle dish, made with a thick, flavorful black bean paste sauce called chunjang. This rich sauce is made from fermented soybeans and offers a sweet, salty, and umami-packed flavor that coats the noodles perfectly.

While traditionally eaten in colder months, its comforting nature makes it a perfect meal for any time of the year, including summer, especially if you want something filling and hearty but not too heavy.

Ingredients:

• 2 servings of fresh wheat noodles (or substitute with ramen noodles)
• 1/2 lb pork belly or beef, diced
• 1/2 onion, chopped
• 1/2 zucchini, diced
• 1/2 potato, diced
• 2 tbsp chunjang (black bean paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1/2 cup water
• 1 tbsp corn starch (mixed with 2 tbsp water to make a slurry)
• Green onions, chopped for garnish

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.
2. Heat vegetable oil in a pan and sauté the pork (or beef) until browned.
3. Add the chopped onions, zucchini, and potato. Stir-fry for about 5-7 minutes until the vegetables begin to soften.
4. Stir in the chunjang (black bean paste), soy sauce, and sugar. Add water and bring to a simmer. Cook for 5-10 minutes, allowing the flavors to blend.
5. Slowly stir in the corn starch slurry to thicken the sauce.
6. Once the sauce reaches the desired consistency, pour it over the cooked noodles.
7. Garnish with chopped green onions and serve immediately.

Jajangmyeon is a hearty and satisfying dish that’s perfect for those who love rich, comforting meals. The black bean paste sauce adds a deep, savory flavor that contrasts beautifully with the freshness of the noodles.

The addition of vegetables and meat makes it filling, while still light enough for a summer meal. It’s a great dish for a family-style dinner or casual meal with friends.

Hwe Dup Bap (Korean Rice with Raw Fish)

Hwe Dup Bap is a Korean dish similar to sushi, but with a fresh and vibrant twist. Featuring raw fish, vegetables, and rice, this dish is a beautiful combination of flavors, offering a refreshing option for a hot summer day.

Served with gochujang (Korean chili paste) and other condiments, Hwe Dup Bap is a refreshing, healthy dish that’s as satisfying as it is visually appealing.

Ingredients:

• 1 cup sushi rice (or white rice)
• 150g sashimi-grade tuna or salmon (or your choice of raw fish), thinly sliced
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1/4 avocado, sliced
• 1 egg, fried sunny side up (optional)
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tbsp soy sauce (for drizzling)
• 1 sheet of nori (seaweed), sliced (optional)

Instructions:

1. Cook the sushi rice and allow it to cool slightly. Drizzle with sesame oil and mix gently.
2. Prepare the toppings: slice the raw fish into thin strips, julienne the cucumber and carrot, and slice the avocado.
3. In a bowl, place the rice as the base and top with the fresh fish, vegetables, avocado, and a fried egg (if using).
4. Drizzle with soy sauce and gochujang to taste. Garnish with sesame seeds and nori strips.
5. Mix everything together before eating, allowing the flavors to meld.

Hwe Dup Bap offers a clean, crisp, and flavorful taste of summer, showcasing the freshness of raw fish and the umami of gochujang.

The variety of toppings adds texture and freshness, making it a perfect dish for a light, nutritious meal. It’s often enjoyed as a celebratory dish or as a special treat, and it’s ideal for a hot day when you want something cool and invigorating.

Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a beloved Korean street food made with chewy rice cakes and coated in a spicy-sweet gochujang sauce. While it’s often eaten during the colder months, the dish is also fantastic in the summer when you’re looking for something quick, comforting, and flavorful.

This dish is popular for its irresistible combination of chewy texture and fiery, sweet sauce that’s sure to satisfy your cravings.

Ingredients:

• 2 cups chewy rice cakes (tteok)
• 2 cups water
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 onion, sliced
• 1 hard-boiled egg (optional)
• Green onions, chopped for garnish
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. If using dried rice cakes, soak them in water for 30 minutes before cooking.
2. In a pan, combine water, gochujang, gochugaru, sugar, and soy sauce. Bring to a simmer and stir until the sauce is well combined and thickened.
3. Add the rice cakes to the pan and cook for about 10 minutes, stirring occasionally, until the rice cakes absorb the sauce and become tender.
4. Add the sliced onions and continue cooking for another 5 minutes.
5. Drizzle with sesame oil, then garnish with a hard-boiled egg, green onions, and sesame seeds.

Tteokbokki is the ultimate comfort food for those who love a spicy kick. The chewy rice cakes and the spicy-sweet sauce create a perfect balance of textures and flavors, making this dish an irresistible treat.

Whether you enjoy it as a snack or as part of a larger meal, Tteokbokki is always a crowd-pleaser, and it’s especially enjoyable during summer when you crave something both spicy and satisfying.

Budae Jjigae (Army Stew)

Budae jjigae, or “army stew,” is a rich, hearty Korean dish that became popular after the Korean War. It combines American processed foods, such as spam, hot dogs, and baked beans, with traditional Korean ingredients like kimchi, tofu, and gochujang (Korean chili paste).

While it’s a winter favorite, its comforting, spicy broth makes it perfect for those rainy summer nights when you’re craving something warm and filling.

Ingredients:

• 1 can Spam (or other canned ham), sliced
• 4 hot dogs, sliced
• 1/2 block tofu, cubed
• 1 cup kimchi, chopped
• 1 cup baked beans (optional)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 5 cups water or beef broth
• 1/2 cup mushrooms, sliced
• 1 package ramen noodles
• 1 tbsp sesame oil
• 1 green onion, chopped (for garnish)

Instructions:

1. In a large pot, combine the water or broth with gochujang, soy sauce, garlic, and onion. Bring to a simmer.
2. Add the Spam, hot dogs, kimchi, tofu, and mushrooms. Simmer for 10 minutes to allow the flavors to meld.
3. Add the baked beans (if using) and continue cooking for another 5 minutes.
4. Drop in the ramen noodles and cook until soft, about 3-4 minutes.
5. Drizzle with sesame oil and garnish with chopped green onions before serving.

Budae jjigae is a fun and customizable dish that has become a Korean favorite due to its savory and spicy combination of ingredients.

The processed meats and spicy broth blend perfectly, creating a comforting stew. It’s perfect for gatherings or a cozy meal on a cool summer evening.

Kongguksu (Cold Soybean Noodles)

Kongguksu is a refreshing cold noodle dish, perfect for the summer months when you’re looking for something light yet filling.

The dish features a silky-smooth soybean broth, made by blending boiled soybeans into a creamy soup, which is served cold over noodles. The nutty, creamy flavor of the broth pairs wonderfully with the chewy texture of the noodles and crunchy cucumber.

Ingredients:

• 1 cup dried soybeans
• 4 cups water
• 2 servings of somen or wheat noodles (or cold buckwheat noodles)
• 1/2 cucumber, julienned
• 1 tbsp sesame oil
• Salt to taste
• 1-2 tbsp sesame seeds (for garnish)

Instructions:

1. Soak the dried soybeans in water overnight. Drain and rinse.
2. In a large pot, add the soybeans and water. Boil for 1-1.5 hours until the soybeans are soft.
3. Drain the beans, saving some of the cooking liquid. Blend the soybeans with a bit of the cooking liquid until smooth and creamy.
4. Season the soybean broth with salt and sesame oil to taste. Chill the broth in the refrigerator for at least 2 hours.
5. Cook the noodles according to package instructions, then rinse with cold water to cool them down.
6. Serve the cold noodles in bowls, and pour the chilled soybean broth over them. Garnish with julienned cucumber and sesame seeds.

Kongguksu is an incredibly refreshing and wholesome dish that offers a cooling sensation on a hot summer day.

The creamy soybean broth is both nutritious and satisfying, while the chilled noodles and fresh cucumber add a delightful texture and crunch. It’s the perfect dish to enjoy when you want something light and healthy without sacrificing flavor.

Dakgangjeong (Korean Crispy Fried Chicken)

Dakgangjeong is a popular Korean snack or meal, featuring crispy fried chicken coated in a sweet and spicy sauce. The chicken is deep-fried to golden perfection, and then tossed in a sticky, tangy sauce made with gochujang, honey, garlic, and soy sauce.

This dish is perfect for a summer dinner or party, as it’s flavorful, crunchy, and fun to eat.

Ingredients:

• 1 lb chicken wings or drumsticks
• 1/2 cup cornstarch
• 1/4 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp pepper
• Vegetable oil for frying

For the sauce:

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

Instructions:

1. In a bowl, mix the cornstarch, flour, baking powder, salt, and pepper.
2. Coat the chicken wings or drumsticks in the flour mixture, pressing lightly to ensure it sticks.
3. Heat the oil in a deep pan to 350°F (175°C). Fry the chicken for 8-10 minutes until golden and crispy. Drain on a paper towel.
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 until the sauce thickens.
5. Toss the fried chicken in the sauce, making sure each piece is coated well.
6. Garnish with sesame seeds and chopped green onions before serving.

Dakgangjeong is crispy, sweet, and spicy, making it an irresistible dish for any occasion. The crunchy exterior and juicy interior of the chicken, combined with the bold, flavorful sauce, offer an unforgettable experience.

It’s perfect for summer gatherings, as it’s easy to share and everyone will love the combination of textures and flavors.

Samgyetang (Ginseng Chicken Soup)

Samgyetang is a traditional Korean soup made with a whole young chicken stuffed with ginseng, garlic, jujube dates, and sticky rice. It’s often enjoyed during the summer months, particularly during the hottest days, as a way to replenish energy and promote health.

The warming broth, along with the soothing herbal flavors, makes this dish incredibly rejuvenating, especially after a long day.

Ingredients:

• 1 whole young chicken (about 2-3 lbs)
• 1/4 cup glutinous rice (sweet rice)
• 6-8 pieces of jujube dates
• 4-5 cloves garlic, peeled
• 2-3 ginseng roots (or 2 tbsp ginseng powder)
• 1 tbsp ginger, sliced
• 10 cups water
• Salt to taste
• 1 tbsp sesame oil (for serving)
• Chopped green onions for garnish

Instructions:

1. Soak the glutinous rice in water for at least an hour, then stuff it inside the cleaned chicken along with the garlic, ginger, jujube dates, and ginseng.
2. Place the stuffed chicken in a large pot and add the water. Bring it to a boil, then reduce to a simmer.
3. Simmer the soup for about 1.5 to 2 hours until the chicken is tender and the flavors have melded.
4. Remove the chicken from the pot, and carefully carve it into pieces. Return it to the pot.
5. Season the broth with salt to taste. Serve hot with a drizzle of sesame oil and garnished with chopped green onions.

Samgyetang is more than just a dish; it’s a restorative experience.

The ginseng and jujube dates bring natural sweetness and depth to the broth, while the chicken is incredibly tender, almost melting into the soup. It’s perfect for those hot summer days when you need a nourishing, energy-boosting meal to recharge and rejuvenate.

Jeyuk Bokkeum (Spicy Stir-Fried Pork)

Jeyuk bokkeum is a spicy and savory stir-fried pork dish that’s full of bold flavors. The pork is marinated in a spicy gochujang-based sauce and then stir-fried with vegetables like onions, bell peppers, and garlic. It’s a popular dish in Korean homes and restaurants, often served with a side of rice and kimchi.

The spice and savory flavors make it an excellent choice for a vibrant and satisfying summer meal.

Ingredients:

• 1 lb pork belly or pork shoulder, thinly sliced
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 tbsp vegetable oil for stir-frying
• 1 tsp sesame seeds (for garnish)
• Chopped green onions for garnish

Instructions:

1. In a bowl, combine gochujang, gochugaru, soy sauce, sesame oil, sugar, and rice vinegar to create the marinade.
2. Add the sliced pork to the marinade and let it sit for at least 30 minutes.
3. Heat vegetable oil in a pan over medium-high heat. Add the marinated pork and cook for about 5-7 minutes until the pork is browned.
4. Add the onion, bell pepper, and garlic, and stir-fry for another 3-5 minutes until the vegetables are tender and the pork is fully cooked.
5. Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice.

Jeyuk bokkeum is a bold and satisfying dish with layers of flavor. The pork is spicy, savory, and slightly sweet, making each bite addictive.

It pairs perfectly with steamed rice, and the stir-fried vegetables provide a refreshing crunch. This dish is a great option for summer nights when you want a quick and flavorful meal that packs a punch.

Kimchi Jjigae (Kimchi Stew)

Kimchi jjigae is a classic Korean stew made with kimchi, tofu, and pork, all simmered together in a flavorful broth. It’s hearty, savory, and packed with the umami of fermented kimchi.

While it’s often seen as a winter dish, its vibrant flavors and warming properties make it a great option for any time of year, especially for a quick, comforting meal during summer evenings.

Ingredients:

• 2 cups ripe kimchi, chopped
• 1/2 lb pork belly or pork shoulder, thinly sliced
• 1/2 onion, sliced
• 1 block tofu, cubed
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 4 cups water or beef broth
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 green onion, chopped (for garnish)

Instructions:

1. Heat sesame oil in a pot over medium heat. Add the pork belly and sauté until it starts to brown, about 5 minutes.
2. Add the garlic, onion, and chopped kimchi, and stir-fry for another 3-4 minutes until the kimchi becomes fragrant.
3. Stir in gochujang, gochugaru, and soy sauce, then pour in the water or beef broth. Bring to a simmer and cook for 20 minutes.
4. Add the tofu cubes and simmer for another 10 minutes to allow the tofu to absorb the flavors.
5. Season with sugar and adjust the salt to taste. Garnish with chopped green onions before serving.

Kimchi jjigae is a flavorful, warming stew that perfectly balances the tangy, spicy, and umami-rich flavors of the kimchi with the tender pork and soft tofu. It’s a great dish for those who enjoy a robust, hearty meal with a kick.

Whether served with rice or enjoyed on its own, kimchi jjigae is the perfect comfort food for any time of year.

Banchan (Korean Side Dishes)

Banchan refers to a variety of small Korean side dishes typically served alongside rice and main dishes. These side dishes add variety, texture, and flavor to a meal, offering a balance of salty, sweet, sour, and spicy elements.

Summer is a great time to prepare a variety of banchan, as the season provides fresh vegetables and ingredients perfect for creating light and flavorful sides.

Ingredients:

• 1 cucumber, thinly sliced (for cucumber kimchi)
• 1/2 cup shredded carrot (for seasoned carrots)
• 1/2 cup spinach (for seasoned spinach)
• 1/2 cup bean sprouts (for seasoned bean sprouts)
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sugar
• Sesame seeds for garnish
• Salt to taste

Instructions:

1. Cucumber Kimchi: Mix the sliced cucumber with salt and let it sit for 10 minutes to release excess water. Drain and then toss with gochugaru, garlic, sesame oil, and rice vinegar.
2. Seasoned Carrots: Mix shredded carrots with soy sauce, sesame oil, minced garlic, and a pinch of salt. Let it marinate for 10 minutes.
3. Seasoned Spinach: Blanch spinach in boiling water for 1 minute, then drain and rinse with cold water. Squeeze out excess water, then toss with sesame oil, soy sauce, garlic, and a pinch of sesame seeds.
4. Seasoned Bean Sprouts: Blanch bean sprouts in boiling water for 2-3 minutes, then drain. Toss with sesame oil, soy sauce, and garlic. Garnish with sesame seeds.
5. Serve each banchan in separate small bowls alongside rice and a main dish.

Banchan is an essential part of Korean meals and is a fantastic way to introduce a variety of flavors and textures. These light, healthy dishes are perfect for summer, as they are refreshing and use seasonal vegetables.

Preparing a variety of banchan allows you to balance the richness of the main dish, while offering a burst of flavors that elevate the entire meal.

Naengmyeon (Cold Buckwheat Noodles)

Naengmyeon is a popular Korean dish, particularly enjoyed during the summer heat. This cold noodle dish features chewy buckwheat noodles served in a chilled, refreshing broth.

The combination of the cold broth, spicy mustard, and crisp vegetables makes naengmyeon the perfect meal for a hot summer day.

Ingredients:

• 2 servings of naengmyeon noodles (buckwheat noodles)
• 3 cups beef broth (or chicken broth)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp spicy mustard (optional)
• 1/2 cucumber, julienned
• 1 boiled egg, halved
• 1/2 pear, thinly sliced (optional)
• Ice cubes for chilling

Instructions:

1. Boil the naengmyeon noodles according to the package instructions. Once cooked, rinse the noodles in cold water and drain them. Set aside.
2. Prepare the broth by combining the beef or chicken broth, soy sauce, rice vinegar, and sugar in a pot. Bring it to a boil, then reduce heat and simmer for 10 minutes. Let it cool down, and then chill in the refrigerator for at least 1 hour.
3. To serve, place the chilled noodles in a bowl and pour the cold broth over them. Add ice cubes to further chill the broth.
4. Garnish with julienned cucumber, boiled egg halves, and sliced pear.
5. Drizzle with spicy mustard if desired.

Naengmyeon is the ultimate summer dish, offering a refreshing and cooling experience on a hot day. The chewy noodles and tangy, icy broth make it incredibly satisfying.

The addition of crisp vegetables and a boiled egg adds texture, while the spicy mustard gives it an extra kick. It’s a light yet fulfilling meal that embodies the essence of summer.

Gyeranjjim (Korean Steamed Eggs)

Gyeranjjim is a soft, fluffy Korean steamed egg dish that is commonly served as a side dish or main course.

It’s simple to prepare, made with eggs, broth, and a few seasonings, and cooked to perfection to create a silky, custard-like texture. Gyeranjjim is a comforting dish that pairs beautifully with rice and is light enough for a summer meal.

Ingredients:

• 4 large eggs
• 2 cups chicken broth (or vegetable broth)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup chopped green onions
• 1/2 tbsp sesame seeds (for garnish)

Instructions:

1. In a mixing bowl, whisk the eggs with the chicken broth, soy sauce, sesame oil, salt, and pepper until well combined.
2. Pour the egg mixture into a heatproof bowl or a small pot. Place the bowl in a steamer basket or in a pot with about 2 cups of water, making sure the water does not touch the egg mixture.
3. Cover the pot and steam over medium heat for about 15-20 minutes until the eggs are set and have a smooth, custard-like consistency.
4. Once done, remove from heat and garnish with chopped green onions and sesame seeds.
5. Serve hot, either as a side dish or with rice.

Gyeranjjim is the epitome of comfort food. Its light and fluffy texture make it a perfect complement to any meal, especially during the summer when you want something satisfying but not too heavy.

The savory broth adds depth to the eggs, while the sesame oil and green onions provide aromatic richness. It’s a soothing and easy-to-make dish that’s always a crowd-pleaser.

Dwaeji Galbi (Korean Pork Ribs)

Dwaeji galbi is a delicious Korean dish made from pork ribs marinated in a savory-sweet sauce and then grilled to perfection. The marinade, typically made with ingredients like soy sauce, garlic, and sesame oil, infuses the ribs with a rich, umami flavor.

This dish is often enjoyed during summer BBQs, offering a tender, juicy bite with a slight caramelized crisp from the grill.

Ingredients:

• 2 lbs pork ribs (baby back ribs or spare ribs)
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp rice vinegar
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a bowl, combine soy sauce, sesame oil, brown sugar, gochujang, garlic, ginger, and rice vinegar to make the marinade.
2. Cut the ribs into smaller pieces (if using spare ribs). Place the ribs in a large resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat the grill or a grill pan over medium-high heat. Grill the ribs for about 20-30 minutes, flipping occasionally until the ribs are fully cooked and have a nice caramelized crust.
4. Garnish with chopped green onions and sesame seeds before serving.

Dwaeji galbi is a wonderful summer dish that offers a perfect balance of sweetness, saltiness, and smokiness. The tender pork ribs absorb the rich flavors from the marinade, making every bite savory and juicy.

This dish pairs beautifully with steamed rice, kimchi, and other banchan, making it an ideal centerpiece for a summer BBQ or family gathering.

Hobak Jeon (Korean Zucchini Fritters)

Hobak jeon is a crispy and savory Korean zucchini fritter that’s easy to make and incredibly delicious. Zucchini slices are coated in a simple flour and egg batter, then fried to golden perfection. These fritters are light, crispy on the outside, and tender on the inside.

They make for a fantastic side dish or snack, especially during summer when zucchini is in season.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup water
• 1 egg
• Vegetable oil for frying
• Soy sauce or vinegar (for dipping)

Instructions:

1. Slice the zucchinis into thin rounds. Sprinkle a little salt on the slices and let them sit for 10-15 minutes to release excess moisture. Pat them dry with a paper towel.
2. In a bowl, combine the flour, cornstarch, salt, pepper, water, and egg to make a batter.
3. Heat a small amount of vegetable oil in a frying pan over medium-high heat.
4. Dip each zucchini slice into the batter, ensuring it’s well coated, and then fry in the hot oil until golden and crispy, about 2-3 minutes per side.
5. Drain on a paper towel and serve with soy sauce or vinegar for dipping.

Hobak jeon is the perfect way to enjoy summer zucchini in a fun, crispy form. These fritters are light yet full of flavor, with the zucchini retaining its tenderness inside while being crisped to perfection on the outside.

They’re perfect as a side dish, snack, or appetizer, and they pair wonderfully with a cold beverage on a warm summer day.

Gimbap (Korean Sushi Rolls)

Gimbap is a popular Korean dish often enjoyed as a snack or picnic food. It consists of steamed rice, vegetables, and meat (usually beef, chicken, or egg) wrapped in a sheet of seaweed.

The ingredients are tightly rolled into a sushi-like roll, and then sliced into bite-sized pieces. It’s a light yet filling dish, and it’s perfect for outdoor summer activities, as it’s easy to pack and eat on the go.

Ingredients:

• 2 cups cooked rice, cooled
• 1 tbsp sesame oil
• 1 tsp salt
• 4 sheets of nori (seaweed)
• 1 cucumber, julienned
• 1/2 carrot, julienned
• 1/2 avocado, sliced
• 2 eggs, scrambled and cooked into an omelette, then sliced into strips
• 1/2 lb cooked beef, thinly sliced (or any protein of choice)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Mix the cooled rice with sesame oil and salt, and set aside.
2. Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of rice evenly over the nori, leaving about 1 inch of space at the top.
3. Place a few slices of cucumber, carrot, avocado, egg, and beef in the center of the rice.
4. Carefully roll the gimbap tightly using the bamboo mat, pressing gently as you go. Seal the edge of the nori with a little water.
5. Slice the roll into 1-inch pieces and garnish with sesame seeds.

Gimbap is an incredibly versatile and fun dish to make, offering a balanced combination of protein, vegetables, and rice wrapped in the savory seaweed. It’s perfect for summer picnics, outdoor gatherings, or any time you need a quick and satisfying meal.

The cool, fresh ingredients inside the rice and seaweed make it an ideal dish to enjoy on a warm day.