Golbaengimuchim, spicy sea snails
By Korean Food Promotion Institute A beloved Korean anju (drinking snack), Golbaengimuchim is a bold, flavorful dish that delivers a satisfying balance of heat, sweetness and tang. Made with tender canned sea snails, crunchy vegetables and the umami depth of dried pollack, it’s tossed in a vibrant red chile dressing that embodies the heart of Korean seasoning. Often enjoyed alongside a cold glass of soju or beer, this dish is both a nostalgic favorite and a standout for those new to Korean cuisi
Oct. 16, 2025 - 17:54:50
Yukhoe bibimbap, Korean raw beef bibimbap
By Hansik Promotion Institute A refined twist on Korea’s beloved bibimbap, yukhoe bibimbap pairs delicate strips of seasoned raw beef with an arrangement of vegetables and sweet Korean pear over warm rice. Topped with egg yolk and served with your choice of soy sauce or gochujang, this dish balances freshness, umami and texture in every bite. Traditionally enjoyed chilled or served in a gently warmed stone bowl, yukhoe bibimbap unites visual elegance with bold, clean flavors. Ingredients Marinad
Oct. 16, 2025 - 17:53:58
Budaejjigae, spicy stew with sausage and ham
By Korean Food Promotion Institute Budaejjigae is a flavorful fusion dish born from post-war ingenuity, combining traditional Korean ingredients like kimchi and tofu with American staples such as sausages, ham and baked beans. Spicy, hearty and customizable, it’s a communal comfort food perfect for sharing. This version stays true to its roots while allowing room for personal taste by adjusting the spice level or throwing in your favorite noodles. Whether you're new to Korean cuisine or a season
Oct. 16, 2025 - 17:51:49
Sundae gukbap, blood sausage soup with rice
By the Korean Food Promotion Institute A comforting and deeply flavorful Korean dish, sundae gukbap combines rich beef bone broth with savory blood sausage (sundae) and tender pork offal. This rustic soul food is traditionally served bubbling hot in ceramic pots (ttukbaegi) and finished with bold seasonings and aromatic garnishes. Whether enjoyed on a chilly day or as a hearty meal year-round, this dish is a staple in Korean street food culture. Don’t skip the essential side additions — perilla
Oct. 16, 2025 - 17:49:58
Omija hwachae, refreshing five-taste punch
By Korean Food Promotion Institute The star of this hwachae recipe is omija (Schisandra), a unique berry that offers a complex blend of five tastes: sweet, sour, bitter, salty and spicy. This flavorful traditional Korean punch is accented with crisp Korean pear for a vibrant, refreshing flavor. While dried omija can be difficult to find, it’s worth the search for its rich taste and health benefits. When stored properly, dried omija can be kept in the freezer, making it easy to prepare this delic
Oct. 16, 2025 - 17:48:54
Kimchi bokkeumbap, spicy kimchi fried rice with egg
By Korean Food Promotion Institute Quick to whip up and endlessly customizable, Kimchi bokkeumbap is a staple of Korean home cooking that transforms leftover rice and kimchi into a deeply satisfying meal. The tang of fermented baechu kimchi brings bold flavor, while the addition of ground pork and a golden fried egg makes it hearty enough to stand on its own. This versatile dish welcomes creativity — feel free to toss in chopped vegetables or swap the meat to suit your taste. Whether you’re clea
Oct. 16, 2025 - 17:48:11
Yukgaejang, spicy brisket soup
By Korean Food Promotion Institute Yukgaejang is more than just a meal — it’s a centuries-old remedy deeply rooted in Korean culinary tradition. This fiery, slow-simmered beef soup was once a summer essential, believed to restore stamina during Korea’s hottest days. Rich in flavor and packed with nutritious ingredients such as brisket, green onions and a robust chile seasoning, this dish offers comfort with every spoonful. Whether you're seeking warmth in the winter or energy in the heat, Yukgae
Oct. 16, 2025 - 17:45:31
Hoenaengmyeon, cold buckwheat noodles with spicy raw fish
By Korean Food Promotion Institute Editor's note Hoenaengmyeon is a regional specialty from North Korea’s Hamgyong Province, known for its refreshing combination of chewy cold buckwheat noodles and delicately marinated raw fish. Traditionally made with mild, white-fleshed fish like skate or gray mullet, this dish balances heat, acidity and sweetness in every bite. The use of spicy gochugaru and gochujang adds depth to the raw fish seasoning, while crisp vegetables and juicy pear bring texture an
Oct. 16, 2025 - 17:43:16
Oinaengguk, refreshing cold cucumber soup
By Korean Food Promotion Institute A summer staple in Korean households, oinaengguk is a light and tangy cold cucumber soup perfect for beating the heat. With a refreshing balance of vinegar, soy sauce and chilled broth, this dish is as easy to make as it is satisfying. Ideal as a side dish or palate cleanser, it can also be customized with soft seaweed or shredded eggplant. For the best flavor, keep the soup and garnishes chilled separately and mix just before serving. Ingredients Preparation W
Oct. 16, 2025 - 17:41:55
Crispy haemul pajeon, seafood pancake made for sharing
By Korean Food Promotion Institute This classic Korean pancake — haemul pajeon — combines the fresh brininess of seafood with the bite of green onions in a light, crispy batter. It’s a staple dish for rainy days in Korea and pairs perfectly with makgeolli (Korean rice wine) or your favorite cold drink. This recipe brings authentic flavor and technique to your kitchen, whether you’re new to Korean cooking or looking to master a favorite. Ingredients Preparation Cut the green onions and Korean chi
Oct. 16, 2025 - 17:40:58
Dak baeksuk, whole chicken soup with glutinous rice
By Korean Food Promotion Institute The traditional Korean dish of dak baeksuk is a comforting and nourishing soup perfect for restoring energy, especially during the hot summer months or colder seasons. Made by simmering whole young chickens stuffed with health-boosting ingredients like garlic, jujube, chestnut and medicinal milk vetch root, the broth is deeply flavorful and soothing. Glutinous rice is cooked alongside the chicken, swelling into a soft porridge that adds heartiness to the meal.
Oct. 16, 2025 - 17:39:36
Jaengbanguksu, spicy cold noodle salad
By Korean Food Promotion Institute Jaengbanguksu, a vibrant and refreshing Korean cold noodle salad, is a perfect balance of bold flavors, textures and colors. Traditionally served in a large platter for sharing, this dish is not only a visual feast but also a celebration of seasonal vegetables and savory sliced beef (pyeonyuk), brought together with a spicy, tangy gochujang-based sauce. Ideal for hot weather, Jaengbanguksu is both hearty and light, offering a satisfying meal without being too h
Oct. 16, 2025 - 17:33:22
Gangjeong, crispy Korean rice treat for Chuseok celebrations
By Korean Food Promotion Institute A beloved traditional sweet, gangjeong is a must-have during Chuseok. This crispy puffed rice snack, lightly sweetened with syrup and mixed with nuts and dried fruits, is not only a festive treat, but also a symbol of abundance and good fortune. Though the process may seem meticulous, the result is a delightful homemade confection that captures the warmth and joy of Korean holidays. Perfect for sharing with family or gifting during the season, gangjeong brings
Oct. 15, 2025 - 14:11:03
Sogogi jeongol, Korean beef hot pot
By Korean Food Promotion Institute Sogogi jeongol is a comforting and hearty Korean hot pot dish traditionally shared at the table, making it a perfect choice for gatherings with family or friends. Featuring marinated beef, vegetables, tofu and sweet potato noodles simmered in a savory broth, this dish offers a well-balanced combination of textures and flavors. While commonly prepared by layering all ingredients in a pot and boiling with seasoned broth, starting with beef tallow and salt is also
Oct. 15, 2025 - 14:10:00
Yakgwa, traditional Korean honey cookie
By Korean Food Promotion Institute Yakgwa is a beloved Korean sweet traditionally served during festive occasions. Made with sesame oil, honey and a hint of soju, these deep-fried cookies are soaked in a fragrant syrup, resulting in a chewy, golden confection. Perfect for holidays or as a cultural baking project, yakgwa offers a delicious glimpse into Korea’s culinary heritage. For best results, watch your oil temperature carefully and avoid over-kneading the dough to keep the cookies tender. Se
Oct. 11, 2025 - 16:00:00
