THE KOREAN TABLE / 120 RECIPES
A Korean kitchen,
one dish at a time.
120 Korean dishes with ingredient quantities, preparation times, clear methods and serving ideas.
Japchae
잡채
Springy glass noodles are tossed with vegetables, meat and a soy-based seasoning. Cooking each ingredient to the right point keeps the vegetables distinct and the noodles pleasantly chewy.
Janchi Guksu
잔치국수
Thin wheat noodles sit in a warm, light broth with simple toppings. Combine the noodles and broth just before serving to keep the noodles from softening too much.
Bibim Guksu
비빔국수
Chilled thin noodles are coated in a spicy, tangy sauce. Drain them thoroughly so the dressing stays flavorful and clings to each strand.
Naengmyeon
냉면
Chewy noodles and fresh toppings are served in a chilled broth. Cook and rinse the noodles promptly, then serve in a cold bowl to enjoy their texture.
Jjajangmyeon
짜장면
Noodles are topped with a rich sauce made from fried black bean paste. Evenly diced vegetables and meat give the sauce a balanced texture.
Hand-torn Noodle Soup
수제비
Hand-torn pieces of dough cook directly in broth. Tear them to a similar thickness for even cooking and a consistent bite.
Perilla Noodle Soup
들깨칼국수
Perilla seed powder gives this noodle soup a nutty, mellow broth. Adjust the liquid as the noodles release starch during cooking.
Cold Kimchi Noodles
김치말이국수
Thin noodles are served in a chilled kimchi broth. Balance the broth mixture against the acidity and saltiness of the kimchi brine.
Cold Buckwheat Noodles
메밀국수
Buckwheat noodles are cooked, chilled and served with the prepared broth. Loosen the strands before serving to enjoy their texture.
Jjolmyeon
쫄면
Chewy noodles are tossed with vegetables and a spicy, tangy dressing. Separate and drain the rinsed noodles so the sauce coats them evenly.