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.
Baechu Kimchi
배추김치
Salted napa cabbage is layered with kimchi seasoning. Balancing the salt level of the cabbage with the seasoning is the starting point for a well-rounded batch.
Kkakdugi
깍두기
Cubed radish is seasoned into a crisp kimchi. Cutting the pieces evenly helps them salt and season at a similar rate.
Kongnamul Muchim
콩나물무침
Cooked soybean sprouts are drained and lightly seasoned. Gentle handling preserves the crisp bite of their stems.
Sigeumchi Namul
시금치나물
Blanched spinach is dressed with a simple seasoning. Removing excess water keeps the flavor balanced and helps the leaves separate when tossed.
Oi Muchim
오이무침
Sliced cucumber is tossed in a spicy, tangy dressing. Dress it close to serving time to enjoy its fresh crunch.
Gaji Gui
가지구이
Eggplant is pan-grilled until tender with lightly browned surfaces. Add oil gradually, as eggplant absorbs it quickly.
Soy-braised Potatoes
감자조림
Bite-sized potatoes are simmered in a seasoned sauce. Let them soften before reducing the liquid so they stay tender inside and flavorful outside.
Steamed Shishito Peppers
꽈리고추찜
Shishito peppers are lightly coated, steamed and dressed with seasoning. Toss gently to coat them without crushing their shape.
Steamed Egg Pot
뚝배기 계란찜
Beaten eggs gently set in an earthenware pot. Watch the heat because the base and edges cook before the center.
Radish Salad
무생채
Fine strips of radish are tossed in a tangy seasoning. Cut them evenly and adjust the dressing to the moisture released by the radish.
Sautéed Cucumber
오이볶음
A brief stir-fry gives cucumber a tender crunch different from its raw texture. Cook it evenly without letting it soften too much.
Stir-fried Green Peppers
고추볶음
Peppers are stir-fried with seasoning to bring out their aroma. Choose the type and quantity according to your preferred heat level.
Soy-braised Beef
소고기장조림
Beef is simmered in a soy-based broth and served shredded or sliced. Let it become tender before adjusting the strength of the sauce.
Seasoned Seaweed
김무침
Seaweed is broken into pieces and lightly dressed. Add the seasoning gradually to keep the pieces from clumping together.
Stir-fried Kimchi
김치볶음
Ripe kimchi is sautéed to mellow its tang and deepen its savory flavor. Stir and adjust the moisture to keep it from sticking.
Steamed Perilla Leaves
깻잎찜
Perilla leaves are layered with seasoning and gently cooked. Distribute the dressing between the layers so it reaches the leaves evenly.
Seasoned Dried Pollock
북어포고추장무침
Dried pollock strips are dressed with a gochujang-based sauce. Prepare the strips according to their dryness before adding the seasoning.
Braised Black Beans
검은콩조림
Black soybeans are cooked and glazed in a soy-based sauce. Let the beans soften fully before reducing the seasoning.
Braised Lotus Root
연근조림
Sliced lotus root is simmered into a lightly glazed side dish. Turn the slices as they cook to coat their cut surfaces and openings evenly.
Garlic Scape Stir-fry
마늘쫑볶음
Garlic scapes are cut into short lengths and stir-fried with seasoning. Adjust the cooking time to their thickness for a tender crunch.
Braised Tofu
두부조림
Tofu braises in a seasoned sauce, staying soft inside while taking on flavor outside. Spoon sauce over the pieces rather than turning them repeatedly.
Braised Baby Potatoes
알감자조림
Small whole potatoes are simmered and glazed for a bite-sized side dish. Choose similar sizes and cook them through before reducing the sauce.