korean side dish

Most popular Korean side dish for dosirak (lunchbox) and for everyday meals. The spicy and sweet gochujang sauce is quite addicting when paired with the salty, chewy dried squid. Easy to prepare and keeps well up to weeks in fridge.

Korean Spicy Dried Squid Recipe (Ojingeochae Muchim)

squid strips (ojingeochae)

Tbsp gochujang

tsp red chili powder ((gochukaru))

soy sauce ((jin ganjang – kikkoman will do))

tsp sugar

garlic powder

maple syrup

mayonnaise

sesame seeds

sake

Boil hot water (about 2 cups). Put squid in a metal colander or sieve. Gently pour hot water over the dried squid strips. This process softens the squid but also removes some of the seasoning, making it less salty. Skip this step if you prefer chewy ojingeochae. If you do skip, also remember to use less soy sauce.

Mix gochujang, gochukaru, sake, soy sauce, sugar, garlic powder and maple syrup to make seasoning for dried squid recipe.

Heat pan on medium low heat and simmer the seasoning sauce for 2 minutes. Stir a few times. We don’t want to reduce the sauce, just cook the raw taste out of it.

Turn heat to LOW. Toss and mix dried squid strips with the sauce. Mix until squid strips are evenly coated. Turn OFF heat.

Mix in 1 tsp of mayonnaise.

Sprinkle lots of sesame seeds on top and that’s it!

These Mayak eggs call for simple ingredients to make the most flavorful batch of eggs ever! These soft &amp; jammy eggs are soaked in a delicious marinade overnight to create a wonderful burst of flavor in every bite. Make your own batch today with this quick &amp; easy recipe!

Mayak Eggs (Korean Marinated Eggs)

eggs (at room temperature)

tbsp white vinegar

salt

green onions, sesame seeds, dried seaweed flakes, sesame oil (for garnish)

soy sauce

ml honey, oligo syrup, corn syrup, or sugar

water

onion

garlic (minced)

green chili pepper

In a small bowl, add all marinade ingredients and mix to combine.

Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.

When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.

Gently peel the eggs (detailed tips above) and place them in a container. Pour the marinade on top, cover, and store in the refrigerator overnight, or at least 6 hours.

To serve, place the egg over a bed of rice, and garnish with green onions, sesame seeds, dried seaweed flakes, and/or sesame oil to taste. It makes for an excellent garnish over a bowl of noodles as well. Enjoy!

This Korean Silken Tofu recipe is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with delicious aromatics, this silken tofu makes for the perfect appetizer or side dish for any occasion. 

5-Minute Korean Silken Tofu

(300 grams) package soft silken tofu

tsp Gochugaru (Korean chili flakes) (to taste)

tsp honey (or sugar)

tbsp sesame oil

tsp sesame seeds

chili pepper (finely diced, optional)

Prepare the tofu by soaking up the excess liquid with a paper towel, or by carefully tilting the open package over the sink. Place a serving plate on top of the tofu and transfer it onto the plate.

Combine all sauce ingredients in a small bowl, and pour the sauce over the tofu. Serve immediately and enjoy!

This savory silken tofu is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with crisp aromatics, this quick &amp; easy dish makes for the perfect appetizer or side dish for any occasion. 

5-Minute Silken Tofu (Soft Tofu)

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

Recipe video above. Kimchi Fried Rice is a staple in every Korean household. It&#039;s a typical way to use up leftover rice and kimchi, while still delivering big flavours that belie its humble nature. Along with kimchi, gochujang (Korean chilli paste) is the other hero ingredient that brings flavour, colour and heat to the party!Don&#039;t panic! It&#039;s not nearly as spicy as it looks and it&#039;s easy to adjust the heat in the recipe.Serve alongside all things Korean, or Asian really. Or as a main with a fried egg!

Kimchi Fried Rice

garlic (, finely chopped)

mushrooms

tbsp oil (, vegetable, peanut or canola)

tbsp gochujang ((Korean chilli paste, Note 2))

(packed) kimchi ((Note 3))

kimchi juice (,

rice

egg (, runny yolk, sunny-side up)

Black sesame seeds

onions (, finely sliced)

Crispy seaweed strips ((Note 5))

Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn&#039;t make the rice soggy.

Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you&#039;re short).

Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just-wilted, then remove to a plate.

Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for 20 seconds until it&#039;s lightly golden. Add gochujang and cook for 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.

Cook kimchi – Add kimchi and cook for 1 minute, just to heat it through (kimchi doesn&#039;t need to be cooked) and drive off any excess moisture.

Add rice and kimchi juice – Add rice and kimchi juice, toss well for 1 1/2 minutes until the rice is fully stained red. Toss well to ensure the gochujang mixed with the kimchi disperses throughout the rice.

Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.

Serve, topped with garnishes of choice!

With a fresh mackerel, this recipe will guide you a delicious and flavorful Korean braised mackerel and radish dish without the fish odor.

Korean Mackerel and Radish Recipe

fish

rice water (see note below)

Korean radish (thinly sliced)

chili (sliced, optional)

Korean chili flakes (gochugaru)

Korean tuna sauce

garlic (finely minced)

ginger paste

tsp pepper

Soak the well-cleaned mackerel pieces in rice starch water for 10-15 minutes. Drain and set aside.

Meanwhile make the seasoning paste. Combine chili flakes, soy sauce, tuna sauce, garlic, ginger, sugar, and pepper in a small mixing bowl.

In a shallow braising pot, scatter the onion on the bottom of pan, and place radish slices evenly. Spread half the amount of chili seasoning sauce on top. Place mackerel pieces on top of the onions and radish, then spread the remaining sauce on the mackerel.

Put 1/2 cup of water in the chili seasoning sauce mixing bowl and swirl around to collect all the residue inside the bowl, then pour it into the pot.

Cover and bring it to boil. Reduce the heat to low and simmer for 15-20 minutes until radish is softened. Sprinkle with chopped green onion. Serve warm with rice.

This pan-fried tofu with seasoning sauce is a favorite among Koreans. Simple to make and delicious, you won&#039;t believe how good tofu can taste, with just a few ingredients!

Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang)

block of tofu (about 400 grams)

vegetable oil

gochu-garu (Korean hot pepper flakes)

garlic clove,

green onions, chopped

sesame oil

sugar (optional)

Prepare the Sauce

In a bowl, combine the soy sauce, gochu-garu, minced garlic, chopped onion, chopped green onion, sesame oil, and sugar (if using). Mix well and set aside.

Prepare the Tofu

Cut the tofu into 8 equal pieces, each about 1/4 inch thick. Pat each piece of tofu dry with a cotton cloth or paper towels.

Cook the Tofu

Heat the vegetable oil in a skillet over medium-high heat. Add the tofu pieces one by one to the skillet. Be sure not to crowd them so they don't stick to each other. Turn down the heat to medium and cook for about 5 minutes, until the bottom turns crunchy and golden brown. Flip the tofu pieces with a spatula and cook for another 5 minutes until both sides are light golden brown and crunchy.

Serve

Transfer the cooked tofu to a serving plate. Drizzle the seasoning sauce evenly over each piece of tofu. Sprinkle with toasted sesame seeds and some additional chopped green onion. Serve with rice as a side dish.

Storage

You can refrigerate the tofu for up to 4 to 5 days. It does not need to be reheated when served cold.

Top 7 korean side dish recipes from across the web

The most viewed korean side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Spicy Dried Squid Recipe (Oj...

Mayak Eggs (Korean Marinated Eggs)

5-Minute Korean Silken Tofu

5-Minute Silken Tofu (Soft Tofu)

Kimchi Fried Rice

Korean Mackerel and Radish Recipe

Pan fried tofu with spicy sauce (Du...

Top 7 korean side dish recipes from across the web

The most viewed korean side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Spicy Dried Squid Recipe (Oj...

Mayak Eggs (Korean Marinated Eggs)

5-Minute Korean Silken Tofu

5-Minute Silken Tofu (Soft Tofu)

Kimchi Fried Rice

Korean Mackerel and Radish Recipe

Pan fried tofu with spicy sauce (Du...

The most viewed korean side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine