Korean food is among the healthiest on the planet because both veggies and meats are cooked without much oil. Try some of our recipes here.
South Korea is home to a diverse range of industries. While it is now thriving in tech development and entertainment (e.g., cinema, music, online gaming, and esports competitions), it never fails to provide delectable, fragrant, and healthy dishes.
In fact, you don’t have to be envious of South Korean actors and actresses feasting on a range of meals on TV shows, drama series, and movies because this page shares with you three surefire recipes that range from stews, noodles, and fried rice.
1. Rice: Kimchi Fried Rice
Kimchi is a versatile staple in Korean cuisine. Come try it out to see how it might add colour, texture, and flavour to fried rice. Enjoy it while watching and betting online on your favourite JRA racing events.
- 1 cup chopped kimchi
- 1 tbsp sweet chilli sauce or gochujang
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1-2 tsp sriracha
- 2 eggs
- ½ cup kimchi juice
- 1 tbsp olive oil
- 2 cups jasmine rice, cooked
- 2 garlic cloves, chopped
- Heat the olive oil in a large saucepan over medium-high heat. Cook until the garlic is fragrant before adding the kimchi.
- In a large mixing bowl, combine the rice, kimchi juice, sesame oil, sweet chilli sauce, soy sauce, and sriracha. Mix until smooth.
- Over medium to high heat, stir-fry the rice for 1 to 2 minutes, or until golden and crispy on the bottom.
- Cook the eggs according to your preference. Serve it on top of kimchi fried rice.
2. Noodles: Ramyun
If you want to slurp some noodles, here’s a basic ramyun recipe to try.
- Kimchi, for serving
- 1 package of your preferred instant ramen
- 1 egg
- 1 scallion, thinly sliced
- Prepare the instant ramen noodles as instructed on the packet. If you want the broth to be more concentrated, reduce its amount of water.
- When the noodles are done, add the egg to the broth and cook for 30 to 45 seconds on medium heat.
- Turn off the heat. Set the noodles aside after removing them from the pot. Transfer to a dish, sprinkle with scallions and serve with kimchi if desired.
Korean soups and stews have several interesting facts and benefits, including being healthy, soothing, and historically significant. They have been one of the country’s staple dishes for generations, and are therefore very important in Korean culture.
Despite almost looking and tasting similar, Korean soups and stews differ in their preparation and ingredients. The former is brothy and bland and is simmered for hours (or even days), whereas the latter uses a variety of solid components but is typically prepared quickly.
Sundubu Jjigae (Spicy Soft Tofu Stew)
- 1 1/2 cup of beef broth
- 3 cloves of garlic, chopped
- 1 raw egg, optional
- 1 tsp of kosher salt
- Salt and pepper
- 4 oz. of your choice of meat
- 1 tbsp of red pepper flakes or 1 tbsp of chilli paste. You may add more depending on your preferred level of bite.
- 2 onions, diced
- 2/3 cups of water
- 1/3 cup of fermented kimchi, chopped
- 12 oz. of silken (soft) tofu
- 2/3 green onions
- 1 tsp of fish sauce
- 1/2 tbsp of sesame oil
- 1/2 cup of mushrooms
- Fill a big saucepan halfway with water and set it over medium heat.
- Stir in the chilli oil, chilli paste, and garlic for 1 minute, or until completely dissolved.
- In the saucepan, combine your choice of meat, soy sauce, and fish sauce. Stir once more and let the water rapidly boil.
- In a similar saucepan, combine the mushrooms, uncooked egg, and tofu. Cook for around 2-3 minutes. Season with salt and pepper to taste.
- Reduce the heat to low and top with green onions and sesame oil.
- Place in a clay pot, and if desired, serve with rice and banchan on the side.
Sogogi Doenjang Jjigae (Beef Soybean Paste Stew)
- 2 cups rice water
- 1 tsp gochujang (Korean chilli paste)
- 1/2 zucchini, sliced
- 3-4 shiitake mushroom stem, removed and diced
- 1/2 onion, diced
- 2 tbsp doenjang (Korean soybean paste)
- 1/4 lb marbled beef, thinly sliced with some fat
- 1 green onion, sliced
- 1 small Yukon potato, diced
- 1 green chilli, sliced
- 1 tsp gochugaru (Korean chilli flakes), optional
- 1 clove garlic, finely minced
- Heat 1/2 cup rice starch water in a small saucepan over medium heat. After spreading the soybean paste and gochujang, add the remaining rice starch water.
- Arrange the meat chunks in the pot, and bring the water to a boil.
- While boiling, add the onion, potato, and mushroom. Let cook for 5 to 10 minutes or until softened.
- Add in the tofu, zucchini, green chilli, and tofu. If desired, add the red chilli flakes to enhance the taste.
- Transfer to a serving bowl and garnish with green onions.
Kimchi Jjigae (Kimchi Stew)
- 2 cups kimchi, fully fermented
- 1/2 cup juice from kimchi, if available
- 4 ounces fresh pork belly (other pork meat with some fat or your choice of protein)
- 1 tbsp cooking oil
- 1 tsp minced garlic
- 2 scallions
- 6 ounces tofu
- 1 to 3 tsp gochugaru (Korean red chilli pepper flakes)
- Salt and pepper to taste
- Slice kimchi and pork in bite-size pieces.
- Slice tofu about 1/2 inch thick.
- Slice the scallions.
- In a small to medium saucepan, heat 1 tablespoon of oil. Cook over medium-high heat the kimchi, pork, red pepper flakes, and garlic for 5 to 7 minutes, or until the kimchi softens and meat is cooked through.
- Add more kimchi liquid and 2 to 2.5 cups of water to the pot. Bring the water to a boil. Reduce the heat to low and continue to cook for 5 minutes. You can add more water if required.
- Add the tofu and scallions to the pot. Season with salt or ordinary soy sauce to taste. However, take note that salt would be unnecessary if the kimchi is already lightly seasoned.
- Boil for another 5 minutes, or until the tofu is cooked through. Serve while bubbling hot. This is another ideal comforting dish to warm the anticipating thrilling actions when you watch and bet online on JRA racing events.