1. Kamari (Korean Rolled Egg)
Kamari aka Korean rolled egg and what sets it apart from Japanese tamakuyaki is that we mix in chopped veggies—usually carrots and green onion. It's a great way to sneak in some greens for all you man babies out there struggling to eat your vegetables. Whisk everything together to make your egg batter, then lightly oil a non-stick pan and pour in a thin layer of the mixture. Once it starts to set, roll it up tightly and push it to one side. Add more batter to the empty part of the pan, lift the roll ever so slightly to let the new layer connect, and repeat the process until you've used all the batter. Let it cool before slicing into bite-sized pieces. This is a classic panchchan you'll find in pack lunches, especially for kids, and honestly it's still one of my favorite egg panchchans of all times.2. Kiranguk (Korean Egg Drop Soup)
Dish number two is a soup you'll find at a lot of Korean Chinese restaurants called kiranguk. It's Korea's version of egg drop soup—except instead of being thick and, uh, kind of snotlike (sorry there's no better word), it's a clear dashy-based broth. Once the broth is ready, season it with a splash of fish sauce, then slowly drizzle in the egg mixture in a circular motion. You'll see the egg rise to the top like fluffy little clouds. When that happens, gently break it apart and finish with black pepper and chopped green onion. Top it off with extra crack of black pepper to serve.3. Keranchim (Microwave Korean Steamed Egg)
Dish number three is keranchim—Korean steamed egg, but I'm going to show you a super easy microwave hack. Grab a glass container and crack in two eggs, add an equal amount of water, then toss in some of the chopped carrots and green onion we prepped earlier for a little fiber and color. Season with salt, give it a good mix—unlike your hipster boyfriend who DJs for fun. Seal it up (I'm using a silicone lid but you can use plastic wrap as well, just make sure there's a small hole or a gap to let some of the excess steam escape or you're going to end up with a bomb, an eggy bomb). Microwave for 5 minutes and when you lift the lid you'll have a perfectly jiggly, fluffy steamed egg. Drizzle in a little sesame oil because you're Korean and you have yourself one of the easiest egg dishes you can make. This is literally what would come out for school lunch at least once a week.4. Korean Drug Egg (Marinated Boiled Eggs)
Next dish is called a Korean drug egg—not because it tastes like cocaine but because it tastes like crack. Disclaimer: I've never tried crack, yet, but I've cracked the code to making a perfectly boiled 7-minute egg where it's still soft and supple like a woman's touch when peeled. The key is to cook it with vinegar and cold shock it. For our marinade it's soy sauce, sugar, water, green onion, carrot, onion, sesame seeds, and obviously sesame oil. Pour it over the egg making sure it's fully submerged in the marinade and set it aside overnight to absorb all the goodness.5. Spicy Braised Eggs
For our fifth eggy we're turning up the heat—hot and spicy, baby. Start by sautéing onions and carrots, then add gochugaru, gochujang, and a little bit of sugar. Once it gets nice and toasty, deglaze with some water to make your sauce. If you've ever ordered tteokbokki before and paid that extra 50 cent for a boiled egg just to dip it in the sauce, this is what this dish tastes like. An excellent luxury. I think this might be my favorite egg dish.6. Changim (Soy Braised Beef and Egg)
Dish six is a dish that all mothers make when they don't want to cook for their carnivorous children but also make them happy in the morning. Changim aka soy braised beef and egg. Usually beef brisket is used because although it's lean it becomes really tender when simmered and can be shredded into nice strands that are ideal for soaking up liquid.7. Master Soy Sauce
You might have caught on by now but jang basically means soy sauce and for Koreans it's our salt. It's arguably one of the most important condiments in Korean cooking because it brings flavor, umami and lets us preserve food. Here I'm making a savory master soy sauce by simmering soy sauce with sugar and aromatics until the veggies infuse with flavor. Once it cools you can use this as a base to pretty much preserve anything as long as it's legal and edible, of course. It's one of the best ways to lightly cure raw ingredients like egg yolk to give it jamminess and an umami boost, but also for seafood.8. Salmon Jang
I made salmon jang by placing sliced salmon on a bed of thinly sliced onions, sprinkle of thinly sliced peppers for heat, let it marinate overnight and it's ready.9. Shrimp Jang
Not only salmon, but you can do the same with shrimp and after 2 days you can see how the texture has become more firm from the curing process.10. Kanjang Gejang (Soy Marinated Crab)
But the king of all soy marinated dishes is still kanjang gejang aka soy marinated crabs. It's peak crab season in Korea right now so it's the perfect time to marinate. Give the girlies a nice manicure and pour over our jang mixture in an airtight container. See you in 3 days.11. Yangnyeom Gejang (Spicy Marinated Crab)
And you can't not make soy marinated crabs without making its spicy alter ego—yangnyeom gejang aka spicy marinated crabs. Like all good things in life it starts with a big cup of chili flakes, soy sauce, sugar, garlic, ginger, and sesame oil. The crab legs are cut, let them marinate in soju to get rid of any fishiness, then mix with the sauce and marinate in the fridge for a day.12. Changachi (Soy Pickled Vegetables)
Changachi means soy pickled vegetables and the basic recipe is super simple. It's equal parts soy sauce, vinegar, sugar and water. Soy sauce adds salt which inhibits bacterial growth, vinegar makes the environment acidic which helps keep the pickles shelf stable and crisp, sugar balances the sharpness and also acts as a preservative, water dilutes everything just enough to let the flavor soak in without being too intense.13. Onion, Leek, and Green Onion Pickles
Today we're pickling some onions cut into quarters, leeks, and green onion bundles all in the same liquid. The most important part is to make sure everything is fully submerged for proper preservation.14. Pickled Garlic
We're pickling a whole head of fresh garlic. I like a sharper crunchier finish so it's going to be half vinegar and half master pickling liquid. The garlic needs a couple of weeks in the fridge for the flavor to seep in but after 2 weeks, when you slice it in half you get this beautiful cross-section.15. Pickled Perilla Leaves
I'm pickling some perilla leaves and if you've never tried them before, it's Korea's most iconic herb. It's perfect for wrapping pork belly, especially for Korean barbecue.16. Pickled Mushrooms
You can even marinate mushrooms. Here I'm using shiitake and these get a meaty texture when they're pickled.17. Pickled Tomatoes
I'm also marinating some whole tomatoes—just peel them first by scoring the tops, blanching and cold shocking.18. Pickled Lotus Root
If you've never tried lotus before, this is your sign. Peel it and give it a quick blanch in hot water in a splash of vinegar that keeps it from oxidizing and turning brown. I'm using the same master pickling marinade from earlier but want these to be extra tangy and crunchy so it's half vinegar and half marinade.19. Black Sesame Lotus Root Salad
I'm making a simple salad that's a staple at a lot of Korean traditional restaurants. All you need to do is grind some black sesame then mix it with mayo, honey and vinegar. Toss in your blanched lotus root and that's it.20. Lotus Root Chips
Lotus root also makes for great chips when sliced thin with a mandolin. This style inspired by Korean bugak which is traditionally coated in rice paste and then deep fried. Bake at 180°C for 30 minutes, flipping halfway through.21. Braised Lotus Root
Another classic way to prepare lotus root is a simple braise. Pan fry the slices in neutral oil then glaze them with some of the leftover soy pickling liquid to make a sticky sweet and sour sauce.22. Deep Fried Lotus Root
Because lotus root is naturally crunchy and durable, it's perfect for deep frying. I like to give it a light coating of potato starch, fry at 190°C, then hit it with a sprinkle of salt and pepper. It's super crunchy and tasty on its own but dressed in a sweet and sour sauce, in my opinion it even beats fried pork.23. Ggakdugi (Spicy Fermented Radish Kimchi)
Cut your daikon into Minecraft style cubes, toss them in with salt and sugar and let it sit for about 30 minutes to draw out moisture. For the sauce, blend apple, onion, garlic, chili peppers, ginger and salted shrimp if you have it (if not, fish sauce works great too). Mix that with the rice glue and gochugaru to make the ggakdugi base.24. Pickled Radish
With the rest of the cubed radish I made pickled radish by pouring over a hot brine made from 1 cup vinegar, sugar and a pinch of salt. Just pour it over while it's still hot and after a day they're ready to eat—especially with some fried chicken!25. North Korean Pickled Radish and Suyuk (Cold Pork Belly)
Shave the radish into thin ribbons, pour over hot brine with vinegar, sugar, water and salt plus a tablespoon of gochugaru. Let it marinate for a day and to serve with this pickle, I'm preparing a dish commonly eaten in North Korea called suyu—cold thinly sliced pork belly. You'll see it as a topping on naengmyeon aka North Korean cold noodles paired with this pickle and it's a match made in heaven.26. Dongchimi (Water Radish Kimchi)
Cut the daikon into thick matchsticks, move them into a plastic bag and toss with a generous amount of salt. Let it sit for an hour, massaging occasionally so that the liquid starts to release, then add smashed garlic, sliced ginger, scallions and a few punctured green chilies. Pour in cold filtered water, seal the bag and let it ferment in room temperature for 2 days until it smells slightly tangy.27. Mu Saengchae (Raw Shredded Radish Salad)
This time we're doing a thin matchstick cut and making mu saengchae—a raw shredded radish salad. Salt and sugar to draw out moisture, then you want to give the radish that signature color by adding gochugaru. After that, it's a splash of vinegar, a little more sugar and some thinly sliced green onion for freshness.28. Stir-Fried Radish
This next dish is made by stir frying radish. First start by making scallion oil. Once it's fragrant, add thinly sliced daikon and season it with a sprinkle of salt. Stir fry until it turns slightly translucent.29. Oiji (Fermented Cucumber Pickles)
Throw your cucumbers into a plastic bag just like we did with the dongchimi. Add salt, vinegar, soju and sugar, seal it tight, massage the bag and let it ferment at room temperature for about 3 days, flipping it each day. Once it's ready, slice it thin, then dress with gochugaru, sesame oil and a sprinkle of sesame seeds. This is truly the only acceptable cucumber dish in my books even as a certified cucumber hater.30. Kimchi Paste (All-Purpose)
When most people think of kimchi, they think of napa cabbage kimchi and that's definitely the most popular, but there are hundreds of different kinds of kimchi. Think of kimchi more like a technique, like pickling, because you can kimchi most things in life—even your problems. Marinated long enough in chili and fish sauce, guaranteed won't even seem like a big deal anymore. So I'm making a quick kimchi paste: gochugaru, fish sauce, salted shrimp, minced garlic, and sugar.31. Leek Kimchi
Salted in fish sauce and massaged for about 10 minutes, then tossed with a 1/4 cup of kimchi paste.32. Green Onion Kimchi
Marinate the white parts of the green onion in fish sauce after 10 minutes, then massage in the kimchi paste.33. Chive Kimchi
Same exact process as green onion kimchi. Super easy and a classic for us allium-loving Koreans.34. Onion Kimchi
Cut the onion like you would with a blooming onion, then marinate in salt and water. Thin out some of the kimchi paste with extra fish sauce, add chopped scallions, and use the filling to stuff the layers of the onion.35. Tomato Kimchi
Score the tomatoes and let them sit in the salt water for 10 minutes, stuff or coat with the same thinned-out kimchi paste, let it marinate in the fridge for about a day.36. Perilla Kimchi
We're making perilla kimchi: just layer the perilla leaves with a thin spread of the sauce, then keep going until you either run out of leaves or container space.37. Steamed Perilla (Perilla Jjim)
You can also make a variation by simply adding a tablespoon of water, sealing the lid, and microwaving it to steam. This turns it into perilla jjim—the steaming gives it a totally different texture and it's perfect with a hot bowl of rice.38. Baechu Jeon (Cabbage Pancake)
Chun is often lazily translated as Korean pancake but that doesn't really do it justice. First up is baechu jeon or napa cabbage jeon: dip each cabbage leaf into the batter and pan fry on both sides until golden. Slice into bite-sized pieces and serve.39. Buchu Jeon (Chive Pancake)
Equal parts chives to batter, but the batter should only lightly coat the chives. The chives should shine through, not the batter. Fry until golden on both sides.40. Onion Jeon (Onion Pancake)
Same method as the chive version but with one key step: sauté the onions first to draw out the moisture and caramelize them, then add just enough batter to hold them together.41. Kimchi Jeon (Kimchi Pancake)
Key is 50% chopped kimchi to 50% batter and most important is using aged kimchi for that signature twangy depth.42. Corn Jeon (Corn Pancake)
One cup of drained canned sweet corn to one cup batter plus a pinch of black pepper and a bit of grated parmesan for saltiness and umami.43. Haemul Pajeon (Seafood Scallion Fritter)
Start by layering a generous amount of scallions on the pan, then pour just enough batter to barely hold it together. Add your seafood (I use shrimp) and pour over a whisked egg over the top to help it set.44. Gamja Jeon (Potato Pancake)
There are two ways to make it, ground or julienne. I prefer the julienne version because it turns out way crispier.45. Enoki Mushroom Jeon
Only requires two ingredients: enoki mushroom and eggs. Pile a mountain of enoki mushrooms into an oiled pan, let it wilt a little, then crack two eggs and mix well to pour over the top.46. Tuna Corn Patty Jeon
All you really need is canned tuna and corn and it makes an excellent bite. Add a little shredded carrot for color and fiber, bind with dry batter and egg, black pepper, and shape into little nuggets.47. Shrimp Tofu Patty Jeon
A protein-heavy jeon made with shrimp and drained tofu. Tofu works as a binder, blitz it in a food processor, season, and pan fry.48. Meatball Jeon (Holiday Meatball)
Classic holiday jeon made with ground pork, drained tofu, chives, carrots, and other veggies. Toss in whatever you like—your jeon, your rules.49. Stuffed Shiitake Jeon
Twist off the mushroom stems, fill the caps with a tablespoon of the meatball mixture, and pan fry filling side down.50. Stuffed Bell Pepper Jeon
Cut bell peppers into thin rounds, lay them flat on the pan, press the filling in the center, and flip once golden on both sides.51. Silken Tofu with Sauce
Silken tofu is super soft and delicate and is enjoyed best cold. Top it with a sauce made of soy sauce, gochugaru, vinegar, chopped onion, green onion, sesame seeds, and oil.52. Tofu Kimchi
Sauté aged kimchi with a mix of 50/50 neutral oil and sesame oil, add a bit of sugar, and serve over tofu.53. Pan-Fried Tofu
Slice firm tofu, press gently between a clean towel, and pan fry in a mix of neutral and sesame oil until golden. Spoon over the same sauce as silken tofu.54. Braised Tofu with Onions
Layer pan-fried tofu over a bed of thinly sliced onions, pour in the sauce plus a little water, cover and braise until the onions are soft and tofu is fully flavored.55. Crispy Tofu Bites with Creamy Sesame Sauce
Cube tofu, dust in flour, then bake or air fry until crispy. Toss in a sauce made from blended tofu, soy sauce, sesame, honey, peanut butter, and mirin.56. North Korean Mandu (Dumplings with Tofu)
For the filling, use 50/50 pork and beef, Chinese chives, drained tofu, garlic, ginger, salt, soy sauce, pepper, oil, and egg. Fill wrappers, fold, and cook as you like.57. Half Moon Mandu (Napjak Mandu)
Spoon about one tablespoon of filling into your dumpling wrapper, wet the edges, fold into a half moon, and pinch to seal.58. Belly Button Mandu (Soup Mandu)
Same as above, but after folding, bring the two pointed ends together and pinch to form a rounded belly button shape.59. Classic Mandu (Pleated Fold)
Four pleats total, two on each side, for a nice crescent shape—versatile for any cooking method.60. Steamed Mandu
Steam dumplings for 12 minutes before freezing or eating. This keeps them from sticking together and helps avoid bursting when cooking later.61. Mandu Soup
Drop frozen dumplings straight into simmering dashi broth, season with a little fish sauce, and cook until the edges are translucent.62. Pan-Fried Mandu (Napjak Mandu)
Pan fry your mandu in neutral oil until golden and crisp. Serve with thinly sliced leek salad for that Korean barbecue vibe.63. Sundubu Jjigae (Soft Tofu Stew)
Key is a jammy chili oil base with onion, scallion, garlic, oil, and gochugaru. Add silken tofu, squash, dashi broth, dumplings, mushrooms, and an egg.64. Broccoli Tofu Muchim
Blanch tofu and broccoli, then mix with sesame seeds, sesame oil, and black pepper for a chunky, nutty salad.65. Chogochujang Sauce (Vinegar Gochujang)
Equal parts gochujang, vinegar, and sugar. Great for dipping, especially with blanched broccoli or seafood.66. Blanched Scallion Bundles
Blanch big bundles of scallions in hot water, shock in ice water, tie into bundles, and serve with chogochujang.67. Raw Fish Salad with Chogochujang
Thinly slice raw fish (like salmon), onions, carrots, and leeks. Drizzle with chogochujang, sesame oil, and sesame seeds.68. Kongnamul Muchim (Seasoned Bean Sprouts)
Blanch mung bean sprouts, season with minced garlic, salt, and sesame oil. Dress gently to preserve crunch.69. Kongnamul (Seasoned Soybean Sprouts)
Sprouted soybeans, blanched, seasoned with salt, sesame oil, and gochugaru.70. Baechu Muchim (Seasoned Napa Cabbage)
Blanch napa cabbage, squeeze out moisture, tear along natural fibers, and season with doenjang, sesame oil, and sesame seeds.71. Sigeumchi Namul (Seasoned Spinach)
Blanch spinach, season with garlic, sesame oil, salt, and sesame seeds.72. Onion Namul (Sautéed Onion)
Quick sauté thinly sliced onion, season with a splash of fish sauce at the end for sweet crunch and umami.73. Carrot Namul
Lightly sauté carrots, just salt to preserve natural sweetness and color.74. Shiitake Mushroom Namul
Dry sauté shiitake mushrooms, then caramelize with soy sauce and finish with sesame oil.75. Potato Namul
Gently sauté potatoes with salt and black pepper, keeping a bit of firmness.76. Enoki Mushroom Namul
Dry sauté enoki mushrooms, then season with soy sauce and a splash of vinegar.
Lightly sauté thinly sliced zucchini in a bit of oil until golden, season with salted shrimp and red chili.