Korean Recipes

Kimchi stews, slow braises and rice from the Korean home kitchen.

A quarter of a whole napa cabbage kimchi on a white rectangular plate, its soft, wilted leaves coated in deep orange-red chili seasoning with shreds of radish and green onion between them, with a brown onggi jar of kimchi and a bowl of white rice behind on a linen cloth

Korean

Napa Cabbage Kimchi: Classic Korean Baechu-Kimchi at Home

40 servings · 9 hr 20 min

Cheese buldak in a round black cast-iron pan: bite-sized chicken pieces in a glossy deep red chili glaze with sliced scallions on one side, melted mozzarella with browned spots on the other, beside a bowl of white rice, cubes of pickled radish, a bowl of soft steamed egg, steel chopsticks and a spoon

Korean

Buldak: Korean Fire Chicken with Melted Mozzarella

4 servings · 40 min

Kimchi jjigae in a sage-green enameled Dutch oven: soft orange-red kimchi, pieces of pork belly and white tofu in a deep red broth topped with sliced scallions, beside a bowl of white rice, steel chopsticks and a spoon, and small dishes of bean sprouts and spinach

Korean

Kimchi Jjigae: Korean Kimchi Stew with Pork Belly and Tofu

4 servings · 1 hr 5 min