Korean home recipes built around what you already have
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- Soups & Stews
Got Soybean Sprouts? Simmer a Pot of Anchovy Kongnamul-gukA kongnamul-guk (soybean sprout soup) for 4 made with 230 g of sprouts. Steep the anchovy broth for 10 minutes, then cook the sprouts covered for just 4 to 5 minutes.
- Side Dishes
Got Eggs? Make Steamed Eggs (Gyeran-jjim) in an Earthenware PotA ttukbaegi gyeran-jjim made with 3 eggs. Match the water to the size of the pot, leave room at the top, and finish over low heat once the egg turns soft and curdy.
- Main Dishes
Got Pork Shoulder? Make Spicy Stir-Fried Pork (Jeyuk-bokkeum) TonightA spicy jeyuk-bokkeum made with 600 g of pork shoulder. Cook the meat first, then add the seasoning sauce and vegetables, and stir-fry without letting anything burn.
- Soups & Stews
Got Pork and Sour Kimchi? Simmer a Pot of Kimchi JjigaeA kimchi jjigae made with 200 g of pork and sour kimchi. Boil the pork in rice-rinse water first to build the broth, then add the kimchi and seasonings.
- Side Dishes
Got a Zucchini? Make Stir-Fried Korean Zucchini (Aehobak-bokkeum)Cut Korean zucchini into half-moons and stir-fry with 2 tablespoons of water. Season with salt or salted shrimp and finish when the edges turn translucent.
- Side Dishes
Got Tofu? Make Spicy Braised Tofu (Dubu-jorim) as a Side DishSlice tofu thin, pan-fry both sides, then braise it in aromatics and a spicy sauce. Salt varies a lot in saltiness, so add only 1/4 teaspoon.
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