Explore Recipes

There is a particular kind of magic that happens when glutinous rice flour meets hot oil. The dough puffs and swells, developing a golden shell that shatters at first bite before giving way to an impossibly chewy, cloud-like interior. Now imagine coating those still-warm orbs in jocheong — Korea’s ancient rice syrup — infused with cinnamon bark and fresh ginger. That is the experience of jocheong chapssal donuts, one of the most satisfying Korean traditional desserts you can make at home.

These Korean sweet rice donuts, known as chapssal donuts (찹쌀도넛, "chap-ssal do-neot"), have deep roots in Korean food culture. While the modern round donut shape was influenced by Western baking, the core technique of deep-frying glutinous rice dough traces back to traditional Korean confections called solyuhwa (소류화), a category of fried treats within the broader Korean hangwa (한과) tradition. The version in this recipe elevates the classic by introducing fresh makgeolli for gentle fermentation and finishing the donuts in a fragrant jocheong glaze rather than the typical dusting of granulated sugar.

This sesame tofu soup gained widespread attention after being featured on Netflix’s Culinary Class Wars, where Chef Choi Kang-rok claimed the final victory and won the grand prize. Combining handmade sesame tofu with a deeply layered broth, the dish showcases refined technique, balance, and restraint. More than a competition dish, it represents how traditional ingredients can be elevated into a modern, fine-dining expression of Korean cuisine.

When the first chill of late autumn settles over the Korean peninsula, markets overflow with plump oysters harvested from the southern seas. This is the season when Korean home cooks prepare one of the country’s most prized seasonal delicacies: gul geotjeori (굴 겉절이), a quick fresh kimchi studded with briny oysters that captures the very essence of Korean coastal cooking. Unlike traditional fermented kimchi that improves over weeks, this vibrant dish demands to be eaten immediately—fresh, crunchy, and alive with the taste of the sea.

Learn to make authentic Korean pork dumplings (gogi mandu) at home with this complete guide. Master traditional techniques, essential ingredients, and freezer-friendly tips for juicy, flavorful mandu.

There’s something magical about the sound of sizzling batter hitting a hot, oiled pan. In Korea, this sound evokes powerful memories and triggers an almost instinctive craving, especially when rain begins to fall. Kimchi jeon (김치전), the beloved Korean kimchi pancake, represents the intersection of Korean frugality, culinary wisdom, and the deeply ingrained tradition of transforming humble fermented vegetables into something extraordinarily satisfying.

This crispy, tangy, slightly spicy pancake is one of the easiest and most rewarding Korean dishes you can make at home. With just a handful of pantry staples and well-fermented kimchi, you’ll have golden, crisp-edged pancakes ready in about 20 minutes. Whether you’re looking for a quick snack, a side dish to complement a larger Korean meal, or the perfect accompaniment to a rainy afternoon, mastering kimchi jeon opens the door to understanding Korean comfort food culture at its finest.

Few Korean desserts capture the joy of celebration quite like chapssaltteok studded with vibrant fresh fruit. These soft, chewy glutinous rice cakes wrapped around sweet red bean paste and juicy seasonal fruits have become a beloved modern twist on a centuries-old tradition. Whether you’re preparing them for a special occasion, assembling a beautiful gift box, or simply craving something sweet, mastering fruit chapssaltteok opens the door to one of Korea’s most rewarding dessert-making traditions.

The marriage of traditional Korean rice cake technique with colorful fresh fruit creates an irresistible combination of textures and flavors. Each bite delivers the signature pillowy chew of properly made glutinous rice dough, followed by the earthy sweetness of bean paste and a burst of fresh fruit juice. This recipe requires attention to detail and quality ingredients, but the results are well worth the effort.

If you’ve ever bitten into a bundle of bright red, aromatic scallion kimchi at a Korean restaurant and wondered how something so simple could taste so complex, you’re about to discover the secrets behind one of Korea’s most beloved quick-fermenting side dishes. Pa-kimchi (파김치) transforms humble green onions into a spicy, tangy, and deeply satisfying accompaniment that pairs perfectly with grilled meats, rice, and even a bowl of instant noodles.

Unlike the lengthy process required for traditional napa cabbage kimchi, scallion kimchi comes together in under an hour and reaches its peak flavor within just a few days of light fermentation. This makes it an ideal entry point for home cooks new to Korean fermentation, while still delivering the probiotic benefits and bold flavors that have earned kimchi its UNESCO recognition as part of Korea’s Intangible Cultural Heritage.

Napa Cabbage Kimchi, known as Baechu Kimchi, is the most iconic and widely enjoyed form of kimchi in Korean cuisine. Made with salted napa cabbage, red chili flakes, garlic, ginger, and fermented seafood, it represents the foundation of Korean fermentation culture. Traditionally prepared during kimjang season in large batches, baechu kimchi develops deep, complex flavors over time—balancing spice, tanginess, umami, and natural sweetness. It is enjoyed both fresh and aged, and serves as a staple side dish as well as a key ingredient in countless Korean dishes.

Few dishes capture the essence of Korean culinary ingenuity quite like aged kimchi tuna gimbap. This remarkable seaweed roll transforms humble ingredients into something extraordinary, combining the deep, complex tang of well-fermented kimchi with creamy tuna and fresh vegetables. Whether you’re packing a lunchbox for work, preparing for a family picnic, or simply craving authentic Korean flavors, this recipe delivers a symphony of tastes that balances savory, tangy, and creamy notes in every bite.

The magic of this dish lies in its star ingredient: mukeunji (묵은지), or aged kimchi. Unlike fresh kimchi with its bright, sharp flavor, mukeunji has mellowed through months of fermentation, developing a sophisticated depth that Korean cooks treasure for cooked applications. When paired with tuna mayo’s richness and wrapped in sesame-scented rice and crisp seaweed, you get a gimbap variation that stands apart from anything you’ve tried before.