40+ Irresistible Sunday Korean Recipes to Elevate Your Meals

Korean cuisine offers a world of flavors that can elevate any meal, and there’s no better time to explore these dishes than on a relaxing Sunday.

Whether you’re looking for comforting soups, flavorful stir-fries, or mouthwatering BBQ, Korean recipes provide an endless variety that is both satisfying and nourishing.

Sundays are the perfect day to try something new in the kitchen, and Korean food is a great choice, as it blends bold, spicy, savory, and sweet flavors into dishes that are full of character.

In this article, we’ve rounded up over 40 Sunday Korean recipes that will make your weekend meal feel like a special occasion.

From hearty stews like Galbitang (Korean Short Rib Soup) to crispy treats like Kimchi Jeon (Kimchi Pancakes), these recipes are designed to cater to every craving.

Whether you’re a beginner or an experienced home cook, these dishes will not only impress your family and friends but also bring the heartwarming spirit of Korean cuisine to your dining table.

40+ Irresistible Sunday Korean Recipes to Elevate Your Meals

Sunday meals are a time to gather with loved ones, unwind, and enjoy delicious food.

With over 40 Korean recipes to choose from, you’ll have plenty of options to create memorable dishes that can satisfy any taste.

Korean food’s versatility means you can enjoy a comforting bowl of soup, indulge in crispy pancakes, or savor a perfectly grilled dish, all while exploring the rich flavors that Korean cuisine has to offer.

So, next Sunday, why not take the opportunity to experiment in the kitchen with these easy-to-follow recipes?

With the right ingredients and a little creativity, you’ll soon become an expert in preparing Korean meals that are full of taste and tradition.

Get ready to enjoy a Sunday filled with vibrant flavors and delightful aromas that will make your weekend unforgettable.

Korean BBQ Beef (Galbi)

Korean BBQ Beef, or Galbi, is a popular dish known for its deliciously tender, flavorful marinated beef short ribs. The marinade consists of soy sauce, sesame oil, garlic, ginger, and sugar, infusing the meat with sweet, savory, and umami flavors. Typically cooked on a grill or in a pan, this dish brings the savory aroma of Korean BBQ right into your home.

Ingredients:

• 2 lbs beef short ribs (cut into 2-inch pieces)
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds
• 1 tbsp water
• Salt and pepper to taste

Instructions:

1. In a bowl, mix soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, grated ginger, and water to make the marinade.
2. Add the beef short ribs to the marinade and toss them to coat evenly. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
3. Heat a grill or a cast-iron skillet over medium-high heat. Place the marinated ribs on the grill or pan and cook for about 4-5 minutes on each side until they’re nicely charred and cooked through.
4. Garnish with chopped green onions and sesame seeds before serving.

Korean BBQ Beef is perfect for a relaxed Sunday meal, as the grilling process creates a fun and interactive dining experience. The deep, savory flavor profile makes it a dish that’s both comforting and full of bold taste, perfect for sharing with loved ones.

Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a classic Korean stew that features aged kimchi, tofu, and pork or beef, making it a hearty, spicy, and satisfying dish. This stew is perfect for cold Sundays when you’re craving something warm and nourishing. The fermentation of the kimchi adds a depth of flavor that balances the heat and the richness of the broth.

Ingredients:

• 2 cups of old kimchi (sour, if possible)
• 1/2 lb pork belly or beef (thinly sliced)
• 1/2 block of tofu, cut into cubes
• 1 tbsp gochujang (Korean chili paste)
• 2 tbsp gochugaru (Korean chili flakes)
• 4 cups of water or chicken broth
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 green onion, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the pork belly or beef and cook until browned.
2. Add the minced garlic and sliced onions, and cook until fragrant, about 2-3 minutes.
3. Stir in the kimchi, gochujang, and gochugaru. Cook for another 3-4 minutes to let the flavors meld together.
4. Add the broth or water to the pot, bring it to a boil, then lower the heat to simmer for about 20 minutes.
5. Add the tofu cubes and simmer for an additional 10 minutes, allowing the tofu to absorb the flavors.
6. Season with soy sauce, salt, and pepper, and garnish with green onions before serving.

Kimchi Jjigae is the quintessential Korean comfort food. Its spicy, tangy flavors and rich broth make it the perfect dish to enjoy with a bowl of steamed rice. It’s also great for meal prep as the flavors develop even more after a day or two.

Bibimbap (Mixed Rice with Vegetables and Egg)

Bibimbap is a colorful and flavorful Korean rice dish that combines various sautéed vegetables, a fried egg, and gochujang, a spicy chili paste. It’s a balanced meal full of textures and nutrients, making it perfect for a Sunday when you want something nutritious and fulfilling without much fuss.

Ingredients:

• 2 cups cooked white rice
• 1 cup spinach, blanched
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, julienned
• 1/2 cup shiitake mushrooms, sliced
• 2 eggs
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp gochujang
• 1 tsp sesame seeds
• 1 tsp sugar
• Salt and pepper to taste

Instructions:

1. In separate pans, sauté the spinach, carrots, zucchini, and mushrooms. Each vegetable should be cooked for 2-3 minutes, seasoned with a pinch of salt, and a drizzle of sesame oil for flavor.
2. In another pan, fry the eggs sunny-side up, making sure the yolks remain runny.
3. To assemble, place the cooked rice in a bowl. Arrange the sautéed vegetables on top of the rice in sections, making it look vibrant and colorful.
4. Add the fried egg in the center of the rice bowl and drizzle with gochujang and a little sesame oil.
5. Sprinkle sesame seeds over the top before serving.

Bibimbap is a fun and customizable dish that allows you to add any vegetables or proteins of your choice. The combination of gochujang, sesame oil, and the fried egg creates a harmony of flavors, making it the ultimate comfort food for any Sunday meal. It’s a nourishing dish that can easily be adapted to your preferences and makes for a satisfying, well-rounded meal.

Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a beloved Korean street food that features chewy rice cakes in a spicy, sweet sauce made from gochujang (Korean chili paste). This dish is comforting, flavorful, and quick to prepare, making it perfect for a cozy Sunday snack or light meal.

Ingredients:

• 2 cups chewy rice cakes (tteok)
• 1/4 cup gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 cups water or anchovy stock
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• Green onions for garnish

Instructions:

1. Soak the rice cakes in warm water for about 30 minutes if they’re hard, or use freshly made ones.
2. In a large pan, combine water or anchovy stock, gochujang, gochugaru, soy sauce, and sugar. Bring it to a simmer, stirring to dissolve the gochujang and sugar.
3. Add the sliced onion and minced garlic to the sauce, letting them soften for about 3 minutes.
4. Add the soaked rice cakes to the pan and cook over medium heat for 10-15 minutes, until the rice cakes become tender and the sauce thickens.
5. Drizzle with sesame oil and garnish with sesame seeds and chopped green onions before serving.

Tteokbokki is a spicy, sweet dish that brings a perfect balance of flavors and textures with the chewy rice cakes. It’s ideal for a satisfying Sunday snack or even as a side dish to complement your meal. This dish offers a bold taste of Korean street food and can easily be made at home for a fun cooking experience.

Samgyeopsal (Grilled Pork Belly)

Samgyeopsal is a popular Korean BBQ dish consisting of thick slices of pork belly grilled at the table and served with various dipping sauces and sides. The crispy, juicy pork is perfect for sharing and is often paired with rice, lettuce leaves, and a savory sesame oil dipping sauce.

Ingredients:

• 1 lb pork belly (sliced into 1/4-inch thick strips)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sesame seeds
• Lettuce leaves for wrapping
• Ssamjang (Korean dipping sauce) for serving

Instructions:

1. Prepare a grill or a heavy skillet over medium-high heat.
2. In a small bowl, mix sesame oil, minced garlic, soy sauce, rice vinegar, brown sugar, and gochugaru to create the dipping sauce.
3. Place the pork belly slices on the grill or skillet and cook for about 3-4 minutes on each side until the fat crisps up and the meat is tender.
4. Serve the grilled pork belly with lettuce leaves and a spoonful of ssamjang. To eat, wrap the pork in the lettuce, drizzle with the dipping sauce, and enjoy.

Samgyeopsal is more than just a meal – it’s an experience. The grilled pork belly, paired with the crunchy lettuce wraps and rich ssamjang, makes for a fun and interactive Sunday meal that’s perfect for family and friends. This dish is flavorful and satisfying, with the combination of smoky, savory pork and refreshing lettuce creating a delightful contrast in every bite.

Banchan (Korean Side Dishes)

Banchan refers to a variety of small side dishes that are served with every Korean meal. These can include a mix of pickled vegetables, sautéed greens, fermented dishes, and more. They add variety and flavor to the meal, making them an essential part of the Korean dining experience. These dishes are perfect to prepare in advance and serve alongside your main course on Sundays.

Ingredients (for assorted Banchan):

• 1 cup kimchi (fermented napa cabbage)
• 1 cup spinach, blanched
• 1/2 cup bean sprouts, blanched
• 1/2 cup pickled radish
• 1/2 cup sautéed mushrooms
• 1/4 cup fermented soybean paste (doenjang) for dipping sauce
• Sesame oil for drizzling
• Sesame seeds for garnish
• Salt to taste

Instructions:

1. Kimchi: If using store-bought kimchi, just serve it as is. For homemade kimchi, prepare by fermenting napa cabbage with salt, garlic, ginger, gochugaru, and fish sauce for about 1-2 days.
2. Spinach Banchan: Blanch spinach in hot water for 2 minutes, drain, and squeeze out excess water. Season with sesame oil, sesame seeds, and a pinch of salt.
3. Bean Sprout Banchan: Blanch bean sprouts in hot water for 2-3 minutes, then season with a bit of sesame oil, sesame seeds, and salt.
4. Pickled Radish: Serve as is or pickle thinly sliced radishes with vinegar, sugar, and salt for a few hours.
5. Sautéed Mushrooms: Sauté mushrooms of your choice with sesame oil, garlic, and a pinch of salt until soft and fragrant.
6. Assemble all the side dishes on a large platter and drizzle with sesame oil and sprinkle with sesame seeds for extra flavor.

Banchan is the perfect way to elevate any Korean meal. These small, flavorful dishes add complexity and texture to your meal, giving you a variety of tastes in each bite. On a Sunday, it’s a fun way to experiment with different vegetables and fermented dishes, making your meal both healthy and satisfying. Banchan is a versatile collection of sides that can accompany a wide range of Korean dishes and are ideal for a well-rounded meal.

Jjajangmyeon (Korean Black Bean Paste Noodles)

Jjajangmyeon is a beloved Korean-Chinese dish featuring noodles smothered in a savory black bean paste sauce with vegetables and pork. This hearty, flavorful dish is a comfort food staple that’s perfect for a Sunday dinner, combining the richness of the sauce with the satisfying texture of the noodles.

Ingredients:

• 1/2 lb pork belly or pork shoulder, diced
• 1/2 onion, chopped
• 1/2 zucchini, diced
• 1/2 cup potato, diced
• 1/2 cup cabbage, shredded
• 2 tbsp vegetable oil
• 3 tbsp jjajang (Korean black bean paste)
• 1 tbsp gochujang (Korean chili paste)
• 2 cups water or chicken broth
• 2 tbsp soy sauce
• 1 tsp sugar
• 4 servings of cooked noodles (wheat or egg noodles)
• 1 tbsp sesame oil
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large pan over medium heat. Add the diced pork and cook until browned and crispy.
2. Add the chopped onions, zucchini, potato, and cabbage, and stir-fry for 5-7 minutes until the vegetables begin to soften.
3. Stir in the jjajang paste and gochujang, allowing the paste to cook and become fragrant, about 2-3 minutes.
4. Pour in the water or broth, soy sauce, and sugar. Bring the mixture to a simmer, cooking for another 10 minutes until the vegetables are tender and the sauce has thickened.
5. In a separate pot, cook the noodles according to the package instructions. Drain and divide into bowls.
6. Pour the jjajang sauce over the noodles, drizzle with sesame oil, and serve hot.

Jjajangmyeon offers a rich, umami-packed flavor with every bite. The thick, black bean paste sauce is balanced with a slight sweetness and spiciness, complementing the tender pork and vegetables. This dish is a wonderful Sunday indulgence, perfect for satisfying a craving for something savory and comforting.

Banchan-style Korean Potato Salad

Korean potato salad, a delightful twist on the traditional Western version, is often served as one of the many banchan side dishes. It’s creamy, mildly sweet, and contains chunks of crispy vegetables, making it a great accompaniment to any Korean meal. Its rich texture and unique flavors make it perfect for a Sunday meal, especially when paired with grilled meats or rice.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 1/2 cup mayonnaise
• 2 tbsp sweet relish
• 1 tbsp apple cider vinegar
• 1/2 onion, finely chopped
• 1/4 cup cucumber, finely chopped
• 1/4 cup carrot, finely chopped
• Salt and pepper to taste
• 1 tbsp sesame seeds for garnish

Instructions:

1. Boil the potatoes in salted water until soft and easily pierced with a fork, about 15 minutes. Drain and let cool.
2. In a large bowl, mash the boiled potatoes with a fork or potato masher, leaving some chunks for texture.
3. Add the mayonnaise, sweet relish, and apple cider vinegar to the mashed potatoes and mix well.
4. Stir in the finely chopped onions, cucumber, and carrots, ensuring they are evenly distributed throughout the salad.
5. Season with salt and pepper to taste and garnish with sesame seeds.
6. Chill the potato salad in the refrigerator for about 30 minutes before serving.

Korean-style potato salad is a creamy, refreshing dish that balances sweetness, tanginess, and crunch from the vegetables. It’s a great addition to any Sunday meal, bringing a comforting, savory note to your table. Paired with grilled meats, rice, or even as part of a larger banchan spread, it’s a simple yet satisfying dish that’s sure to please everyone.

Bulgogi (Korean BBQ Beef)

Bulgogi is a classic Korean dish that features thinly sliced marinated beef, grilled or pan-fried until tender and caramelized. The marinade, made with soy sauce, sesame oil, garlic, and sugar, creates a beautiful sweet-savory glaze that makes the beef incredibly flavorful. Bulgogi is a perfect dish for a Sunday meal, as it’s quick to prepare and full of delicious, tender beef.

Ingredients:

• 1 lb beef sirloin or rib-eye, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 onion, sliced
• 1 tbsp rice vinegar
• 2 tbsp green onions, chopped
• 1 tbsp sesame seeds
• Salt and pepper to taste

Instructions:

1. In a bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and a pinch of salt and pepper to create the marinade.
2. Add the sliced beef to the marinade, making sure the meat is fully coated. Let it marinate in the refrigerator for at least 1 hour, preferably overnight for more flavor.
3. Heat a pan or grill over medium-high heat and cook the marinated beef for about 3-4 minutes per side, until browned and cooked through.
4. Garnish with chopped green onions and sesame seeds before serving.

Bulgogi is one of the most iconic Korean dishes, offering a perfect balance of sweet, savory, and umami flavors. The thinly sliced beef absorbs the marinade well, resulting in tender and juicy pieces of meat. It’s an ideal Sunday meal, offering a delicious taste of Korean BBQ that you can enjoy at home. This dish is typically served with rice and banchan, making for a complete and satisfying meal.

Kimchi Bokkeumbap (Kimchi Fried Rice)

Kimchi Bokkeumbap, or Kimchi Fried Rice, is a quick and satisfying dish made with leftover rice, spicy kimchi, and various vegetables, making it a great way to use up leftovers. This dish offers a balance of sour, spicy, and savory flavors that come together in a comforting, one-pan meal. Topped with a fried egg, it’s perfect for a simple and flavorful Sunday meal.

Ingredients:

• 2 cups cooked rice (preferably day-old rice)
• 1 cup kimchi, chopped
• 1/2 onion, diced
• 1/2 carrot, diced
• 2 cloves garlic, minced
• 1/4 cup green onions, chopped
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs
• 1 tbsp vegetable oil
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion, carrot, and garlic, and sauté for 2-3 minutes until the vegetables begin to soften.
2. Stir in the chopped kimchi and cook for another 2-3 minutes, allowing the kimchi to caramelize slightly.
3. Add the rice to the skillet and break up any clumps. Stir-fry for about 5-7 minutes, ensuring the rice gets mixed with the kimchi and vegetables.
4. Add the gochujang, soy sauce, and sesame oil, and stir well to coat the rice evenly with the sauces. Cook for another 2-3 minutes, allowing the flavors to meld together.
5. In a separate pan, fry the eggs sunny-side up, and set them aside.
6. Serve the kimchi fried rice in bowls, topping each with a fried egg. Garnish with green onions and sesame seeds.

Kimchi Bokkeumbap is the ultimate comfort food, combining the tangy, spicy flavors of kimchi with the savory richness of fried rice. The addition of the fried egg on top brings a silky richness to each bite, making it an ideal Sunday meal when you’re craving something quick, flavorful, and satisfying.

Dak Galbi (Spicy Stir-fried Chicken)

Dak Galbi is a popular Korean dish made by stir-frying marinated chicken with vegetables and spicy gochujang sauce. It’s a bold and savory dish that’s full of flavor and perfect for sharing with friends or family on a relaxed Sunday. The combination of tender chicken, spicy sauce, and crispy rice creates a delightful, crowd-pleasing meal.

Ingredients:

• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/2 onion, sliced
• 1/2 sweet potato, thinly sliced
• 1/2 cabbage, chopped
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/4 cup green onions, chopped
• Sesame seeds for garnish

Instructions:

1. In a bowl, mix gochujang, soy sauce, honey, sesame oil, and minced garlic to create the marinade. Add the chicken pieces and coat them well. Marinate for at least 30 minutes or overnight for deeper flavor.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the sliced onion, sweet potato, cabbage, and carrot to the skillet, and stir-fry for another 5-7 minutes until the vegetables are tender.
4. Once everything is well-cooked, sprinkle with green onions and sesame seeds for garnish.
5. Serve with a side of steamed rice, or mix the rice directly into the stir-fry for a satisfying, all-in-one meal.

Dak Galbi is the perfect dish for a Sunday family dinner or a special occasion. The spicy gochujang sauce coats the chicken and vegetables, creating a comforting and flavorful stir-fry that everyone will love. The dish can also be customized with additional vegetables or even tofu, making it versatile and easy to adapt.

Hoddeok (Korean Sweet Pancakes)

Hoddeok are traditional Korean pancakes filled with a sweet, sticky brown sugar filling that melts as they cook. Often enjoyed in the winter months, they make for a cozy and sweet Sunday breakfast or snack. The crispy, chewy exterior combined with the warm, sugary filling makes these pancakes irresistible.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp active dry yeast
• 1/2 cup warm water
• 1/4 tsp salt
• 1 tbsp vegetable oil
• 1/2 cup brown sugar
• 1/4 cup chopped walnuts (optional)
• 1/2 tsp ground cinnamon
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine flour, sugar, yeast, and salt. Add the warm water and vegetable oil, then mix until a dough forms. Cover the bowl with a damp cloth and let the dough rise for 1 hour.
2. In a small bowl, combine the brown sugar, cinnamon, and chopped walnuts (if using) to create the sweet filling.
3. After the dough has risen, divide it into 8 equal portions. Flatten each portion into a disc and place a tablespoon of the brown sugar filling in the center. Seal the dough around the filling, pinching the edges together to form a ball.
4. Heat vegetable oil in a skillet over medium heat. Place the dough balls in the skillet and press them down gently with a spatula to flatten them into pancakes. Cook for about 2-3 minutes on each side until golden brown and crispy.
5. Serve the hot pancakes immediately, enjoying the warm, gooey filling.

Hoddeok is a delightful treat that combines the crispy exterior with a sweet, gooey filling. These Korean pancakes are perfect for a cozy Sunday breakfast, snack, or dessert, offering a comforting taste of traditional Korean street food. With the optional addition of walnuts, the pancakes gain an extra crunch that enhances the overall texture and flavor.

Banchan-style Korean Braised Potatoes (Gamja Jorim)

Gamja Jorim is a traditional Korean side dish made from braised potatoes cooked in a sweet and savory sauce. The tender potatoes soak up the rich flavors of soy sauce, sesame oil, and sugar, making them the perfect accompaniment to rice. This dish is easy to make and ideal for adding to your Sunday dinner spread.

Ingredients:

• 4 medium potatoes, peeled and cut into bite-sized chunks
• 1/4 cup soy sauce
• 2 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1/4 cup water
• 1 garlic clove, minced
• 1 tbsp sesame seeds
• 1 tbsp green onions, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a pan over medium heat. Add the potato chunks and sauté them for 5-7 minutes until the potatoes are lightly browned on all sides.
2. In a small bowl, mix soy sauce, sugar, sesame oil, and water to create the braising sauce.
3. Pour the sauce over the potatoes in the pan, then add the minced garlic. Stir well to coat the potatoes in the sauce.
4. Lower the heat and cover the pan, letting the potatoes simmer for 15-20 minutes, or until they are tender and the sauce has thickened.
5. Season with salt and pepper to taste, then garnish with sesame seeds and chopped green onions before serving.

Gamja Jorim is a simple but flavorful side dish that pairs beautifully with any Korean meal. The braised potatoes are soft and infused with a sweet-salty sauce, making them a comforting addition to your Sunday table. This dish can be served alongside grilled meats or stews, or simply enjoyed with steamed rice for a satisfying meal.

Galbitang (Korean Short Rib Soup)

Galbitang is a warm and soothing Korean soup made from tender beef short ribs simmered with garlic, radish, and onions in a savory broth. This clear, flavorful soup is perfect for a Sunday meal, offering comfort and nourishment with its hearty ingredients and deep umami flavor.

Ingredients:

• 2 lbs beef short ribs
• 10 cups water
• 1/2 onion, peeled and halved
• 1/2 daikon radish, sliced
• 4 cloves garlic, smashed
• 1 tbsp soy sauce
• Salt to taste
• 1/2 tsp ground black pepper
• 1 tbsp sesame oil
• 2 green onions, chopped (for garnish)
• Cooked rice (optional, for serving)

Instructions:

1. In a large pot, bring water to a boil. Add the short ribs and blanch them for 3-4 minutes to remove any impurities. Drain and rinse the ribs under cold water.
2. Return the ribs to the pot, adding 10 cups of fresh water along with the onion, radish, garlic, and soy sauce. Bring it to a boil, then reduce the heat and simmer for 1.5-2 hours, or until the ribs are tender and the broth has developed a rich flavor.
3. Remove the ribs and vegetables from the pot, then strain the broth to remove any solids.
4. Return the strained broth to the pot and season with salt and pepper to taste. Add the ribs back into the soup and simmer for an additional 10 minutes.
5. Drizzle with sesame oil and garnish with green onions before serving. Serve hot with a bowl of steamed rice if desired.

Galbitang is a deeply nourishing soup that warms you from the inside out. The tender beef short ribs and sweet daikon radish provide a hearty and comforting meal, while the clear broth is light yet full of flavor. This dish is perfect for a Sunday, offering a satisfying, hearty meal that’s great for cold weather or simply when you need something rich and comforting.

Kimchi Jeon (Kimchi Pancakes)

Kimchi Jeon is a savory Korean pancake made with a simple batter and loaded with spicy, tangy kimchi. These crispy pancakes are great for breakfast, lunch, or as an appetizer and are perfect for a Sunday when you want something light yet satisfying. The combination of the crunchy, golden exterior and the flavorful kimchi inside makes this dish irresistible.

Ingredients:

• 1 cup kimchi, chopped
• 1/2 cup all-purpose flour
• 1/4 cup rice flour (optional for extra crispness)
• 1/2 cup water
• 1 egg
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp gochugaru (Korean chili flakes), optional for extra spice
• 1 tbsp vegetable oil (for frying)
• 2 green onions, chopped (optional for garnish)

Instructions:

1. In a bowl, mix the flour, rice flour, water, egg, soy sauce, sesame oil, and gochugaru (if using) to make a smooth batter.
2. Stir in the chopped kimchi until well combined.
3. Heat vegetable oil in a large skillet over medium heat. Pour a ladle of the batter into the pan and spread it out into a thin, even circle.
4. Cook for 3-4 minutes on each side, flipping carefully when the edges are golden brown and crispy.
5. Remove the pancake from the skillet and drain on paper towels. Repeat with the remaining batter.
6. Garnish with chopped green onions and serve with a dipping sauce made from soy sauce and vinegar if desired.

Kimchi Jeon is a simple, yet flavorful dish that highlights the bold flavors of kimchi. The crispy texture on the outside, combined with the tangy and spicy kimchi inside, makes this pancake an irresistible treat. Perfect for a quick and easy Sunday meal, these pancakes can be enjoyed on their own or as part of a larger Korean meal with rice and banchan.

Note: More recipes​ are coming soon!