easy korean recipe

These Korean braised potatoes are easy to make yet loaded with incredible flavors that will have you craving for more. Coated in a sweet and savory glaze, these decadent potatoes can be prepared with ease with this simple recipe! Make a batch of Gamja Jorim today in the comfort of your home.

Korean Braised Potatoes (Gamja Jorim)

lb (one package) baby potatoes (cleaned)

tbsp vegetable oil (or any neutral oil)

sesame seeds (to finish)

green onions (optional, for garnish)

soy sauce

tbsp honey (or sugar)

garlic (minced)

tsp Gochugaru (Korean chili flakes) (optional)

water

Combine all sauce ingredients in a bowl.

Add salt and vinegar to a pot of boiling water. Add potatoes, cover, and cook until tender on medium-low heat, about 10-15 minutes. Drain and set aside.

In a large skillet over medium heat, add oil and pan-fry your potatoes for about 5 minutes until golden brown. Pour in the sauce and simmer until thickened, stirring frequently for even coating.

Turn off the heat and mix in sesame seeds. Garnish with green onions and serve immediately. Enjoy!

This rich and savory Budae Jjigae is loaded with spam, sausages, tofu, kimchi, and ramyeon noodles, all simmered in an umami-packed chili broth to pair with a bowl of warm rice. This comforting stew is delightfully simple to put together and makes for the perfect meal to share with your loved ones. 

Easy Budae Jjigae (Korean Army Stew)

oz (1/2 can) spam

oz (2 medium) sausage (hot dogs, bacon, pork belly,

kimchi (sliced, preferrably 2+ weeks old)

onion (sliced)

tofu (soft

rice cakes (thawed if frozen)

mushrooms

green onion (chopped, for garnish)

pack instant ramyeon noodles

cheese

chicken broth (anchovy stock, dashi, or water)

tbsp Gochugaru (Korean chili flakes) (or to taste)

tbsp Gochujang (Korean chili paste)

mirin (or 1/2 tbsp sugar)

black pepper

Combine all sauce ingredients in a small bowl.

Assemble the spam, tofu, mushrooms, sausages, rice cakes, onion, and kimchi in a shallow pot. Add the sauce and chicken broth, cover, and bring to a boil over medium-high heat.

When the stew starts to boil, reduce the heat to medium and cook for about 5 minutes. Add the noodles and cheese, and boil for another 3-4 minutes until the noodles are cooked through.

Garnish with green onion and serve with a bowl of steamed rice. Enjoy!

This Tteokguk recipe is quick &amp; easy to make yet loaded with flavor, making it the ultimate comfort meal for the new year. This satisfying dish features soft and chewy rice cakes simmered in beef broth, topped with eggs, green onion, and roasted seaweed to give you a burst of umami in every bite. 

Easy Tteokguk (Korean Rice Cake Soup)

beef brisket

tbsp sesame oil

tsp black pepper

vegetable oil

water (anchovy, dashi, or chicken stock

250 g sliced rice cakes (thawed if frozen)

dumplings (fresh or frozen, optional)

seaweed onion

Prepare the rice cakes by rinsing them in cold water 2-3 times. Strain and set aside. This process helps to remove starch and prevents the rice cakes from sticking together.

In a medium bowl, add beef, soy sauce, sesame oil, garlic, and black pepper. Mix together to combine and set aside.

Heat vegetable oil in a large pot over medium heat and add the beef. Cook for 1-2 minutes until browned, and add water or stock. Skim off any skums, cover, and boil for 15 minutes.

Add rice cakes and optional dumplings, and boil for 3-4 minutes until the rice cakes are tender. Garnish and enjoy!

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