Get ready to spice up your meals with these 20 mouth-watering Korean recipes! From classic dishes like Bibimbap and Bulgogi, to spicy stir-fries like Tteokbokki and Dakgalbi, we’ve got you covered. In this article, we’ll take you on a culinary journey through the flavors of Korea, showcasing the bold and zesty spices that define Korean cuisine.
From the familiar (Kimchi Fried Rice) to the exotic (Korean Spicy Braised Tofu), these recipes will add a kick of excitement to your cooking repertoire. And with a focus on bold flavors and spicy heat, you’ll be sure to find something to tantalize your taste buds.
So without further ado, let’s dive into our list of 20 Spicy Korean Recipes for Flavorful Meals!
Kimchi Fried Rice
This Korean-inspired dish combines spicy kimchi with savory fried rice, perfect for a quick and satisfying meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 eggs, beaten
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 2 minutes.
3. Push the onion mixture to one side of the pan. Crack the eggs into the other side and scramble them until cooked through.
4. Mix the eggs with the onion mixture.
5. Add the chopped kimchi, cooked rice, salt, and pepper to the pan. Stir-fry everything together for about 2-3 minutes, breaking up any clumps.
6. Taste and adjust seasoning as needed.
7. Transfer to a serving platter and garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Bibimbap with Gochujang Sauce
Experience the vibrant flavors of Korea with this colorful and nutritious bibimbap dish, elevated by a sweet and spicy gochujang sauce.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup mixed vegetables (zucchini, carrots, bean sprouts)
– 1/4 cup diced beef or tofu
– 1 tablespoon sesame oil
– Salt to taste
– Gochujang Sauce (see below)
Gochujang Sauce:
– 2 tablespoons gochujang paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
Instructions:
1. Cook the white rice according to package instructions.
2. In a separate pan, heat sesame oil and cook the mixed vegetables until tender.
3. Add diced beef or tofu and stir-fry for 2-3 minutes.
4. To assemble the bibimbap, place a scoop of cooked rice in a bowl, followed by the vegetable-beef mixture.
5. Drizzle the gochujang sauce over the top.
6. Garnish with chopped green onions and serve immediately.
Cooking Time: 15-20 minutes
Spicy Korean Pork Belly (Dwaeji Bulgogi)
A classic Korean dish that combines the rich flavor of pork belly with a spicy and sweet sauce, perfect for special occasions or everyday meals.
Ingredients:
– 1 lb pork belly, sliced into 1-inch thick strips
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons vegetable oil
– 2 green onions, thinly sliced
– Salt and black pepper, to taste
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, ginger, and chili flakes.
2. Add the pork belly strips to the marinade and let it sit at room temperature for 30 minutes or refrigerate overnight.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off.
4. Cook the pork for 5-7 minutes per side, or until caramelized and crispy.
5. Serve with thinly sliced green onions and a sprinkle of salt and black pepper.
Cooking Time: 20-25 minutes
Korean Army Stew (Budae Jjigae)
This hearty, comforting stew is a staple of Korean cuisine, made with a combination of vegetables, meat, and noodles. It’s a simple yet satisfying meal that warms the belly and lifts the spirits.
Ingredients:
– 1 pound beef (such as brisket or shank), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi, chopped
– 1 cup potatoes, peeled and cubed
– 1 cup zucchini, sliced
– 1/4 cup noodles (such as ramyeon or udon)
– 4 cups beef broth
– Salt and black pepper, to taste
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the kimchi, potatoes, zucchini, and noodles. Cook for 5 minutes, stirring occasionally.
4. Pour in the beef broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
5. Season with salt and black pepper to taste.
Cooking Time: 30-35 minutes
Tteokbokki (Spicy Rice Cakes)
A popular Korean street food, Tteokbokki is a spicy rice cake dish that’s easy to make and fun to eat. This recipe makes about 4 servings.
Ingredients:
– 2 cups cooked white rice
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup vegetable oil
– 1/2 cup Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1/4 cup water
– Sesame seeds and chopped green onions for garnish
Instructions:
1. In a large bowl, combine cooked rice, flour, salt, and baking powder. Mix well.
2. Add vegetable oil and mix until the dough forms.
3. Divide the dough into small pieces and shape each piece into a ball.
4. Heat Gochujang, soy sauce, sugar, garlic, and water in a large pan over medium heat.
5. Add the rice cakes to the pan and cook for 10-12 minutes, or until they’re golden brown and crispy.
6. Serve hot, garnished with sesame seeds and chopped green onions.
Cooking Time: 15-20 minutes
Korean Fried Chicken (Yangnyeom Chicken)
Savor the sweet and spicy flavors of Korea’s popular Yangnyeom Chicken, a crispy fried chicken dish marinated in a mixture of soy sauce, garlic, ginger, and gochujang (Korean chili paste).
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1/2 cup soy sauce
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 tbsp gochujang (Korean chili paste)
– 1 tsp sugar
– 1/4 cup cornstarch
– Vegetable oil for frying
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, garlic, ginger, gochujang, and sugar.
2. Add the chicken pieces to the marinade and refrigerate for at least 2 hours or overnight.
3. Remove the chicken from the marinade, allowing any excess to drip off.
4. Dredge the chicken pieces in cornstarch, shaking off excess.
5. Fry the chicken in hot oil (350°F) for 5-7 minutes or until crispy and golden brown.
6. Drain on paper towels and garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 20-25 minutes
Japchae (Stir-Fried Glass Noodles)
A classic Korean dish made with sweet potato starch noodles, vegetables, and a savory soy-based sauce.
Ingredients:
– 200g glass noodles (dangmyeon)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup spinach leaves
– 1 cup sliced mushrooms
– 1/4 cup soy sauce
– 2 tablespoons sugar
– Salt and black pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. Heat the oil in a large wok or frying pan over medium-high heat.
3. Add the onion and garlic, stir-frying until the onion is translucent.
4. Add the mushrooms and cook until they release their moisture and start to brown.
5. Stir in the cooked noodles, soy sauce, sugar, salt, and black pepper. Cook for 2-3 minutes, stirring constantly.
6. Add the spinach leaves and stir until wilted.
7. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 15-20 minutes
Korean Beef Short Ribs (Galbi)
Experience the bold flavors of Korean cuisine with this classic dish, Galbi, featuring tender beef short ribs in a sweet and spicy marinade.
Ingredients:
– 2 pounds beef short ribs
– 1/4 cup soy sauce
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon sesame oil
– 2 green onions, thinly sliced
– 1/4 cup toasted sesame seeds
Instructions:
1. In a large bowl, whisk together soy sauce, chili flakes, brown sugar, garlic, and ginger.
2. Add the beef short ribs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 300°F (150°C).
4. Remove ribs from marinade, letting excess liquid drip off. Place ribs on a baking sheet lined with parchment paper.
5. Drizzle sesame oil over the ribs and sprinkle with green onions and toasted sesame seeds.
6. Bake for 2-1/2 hours or until meat is tender and falls apart easily.
Cooking Time: 2-1/2 hours
Kimchi Jjigae (Kimchi Stew)
A spicy and savory Korean stew made with kimchi, pork, and tofu. This hearty dish is a staple in many Korean households.
Ingredients:
– 2 cups kimchi, chopped
– 1 pound pork shoulder, sliced into thin strips
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– Salt to taste
– Water, as needed
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add pork and cook until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add kimchi, Gochujang, soy sauce, and black pepper. Stir to combine.
5. Add tofu and enough water to cover the ingredients. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt to taste.
Cooking Time: 25-30 minutes
Haemul Pajeon (Seafood Scallion Pancake)
Haemul Pajeon is a popular Korean street food that combines the flavors of seafood, scallions, and savory pancake batter. This recipe yields crispy and delicious pancakes filled with shrimp, scallops, and scallions.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped scallions (green onions)
– 1/2 cup mixed seafood (shrimp, scallops, and squid)
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, eggs, water, salt, and pepper to make the pancake batter.
2. Add chopped scallions and mixed seafood to the batter; mix well.
3. Heat a non-stick pan or a regular pan coated with a thin layer of vegetable oil over medium-high heat.
4. Using a ladle, scoop the batter into the pan and spread it evenly to form a pancake.
5. Cook for 2-3 minutes on each side, until the pancake is crispy and golden brown.
6. Serve hot with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Korean Soy Garlic Chicken Wings
Korean Soy Garlic Chicken Wings Recipe
Experience the bold flavors of Korean cuisine with this simple recipe for Soy Garlic Chicken Wings.
Ingredients:
– 2 lbs chicken wings
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 1 tsp sugar
– 1 tsp sesame oil
– 1 tsp crushed black pepper
– 1/4 cup chopped green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, garlic, vegetable oil, sugar, sesame oil, and black pepper.
3. Add the chicken wings to the marinade and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Line a baking sheet with aluminum foil and spray with cooking spray.
6. Remove the wings from the marinade, letting any excess liquid drip off.
7. Place the wings on the prepared baking sheet in a single layer.
8. Bake for 30-35 minutes or until cooked through.
9. Garnish with chopped green onions and serve immediately.
Cooking Time: 30-35 minutes
Dakgalbi (Spicy Stir-Fried Chicken)
Experience the bold flavors of Korea with this spicy and savory stir-fry recipe, Dakgalbi. This popular Korean dish is made with chicken, vegetables, and a spicy gochujang sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup Korean chili flakes (gochugaru)
– 2 tablespoons soy sauce
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon sugar
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan.
3. In the same pan, add the onion and garlic and cook until softened, about 3 minutes.
4. Add the chili flakes, soy sauce, gochujang, and sugar to the pan. Stir to combine.
5. Return the chicken to the pan and stir to coat with the sauce.
6. Cook for an additional 2-3 minutes or until the chicken is cooked through.
7. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Gamjatang (Pork Bone Soup)
A hearty and flavorful Korean soup made with pork bones, vegetables, and a rich broth.
Ingredients:
– 2 lbs pork bones (preferably neck or rib bones)
– 4 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 potatoes, peeled and chopped
– 1 tablespoon Gochugaru (Korean chili flakes)
– Salt, to taste
– Black pepper, to taste
– Optional: Noodles or rice for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the pork bones on a baking sheet and roast for 30 minutes.
3. In a large pot, combine the roasted pork bones, water, onion, garlic, carrots, potatoes, Gochugaru, salt, and black pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours.
5. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot.
6. Serve hot with noodles or rice, if desired.
Cooking Time: 3 hours (including roasting time)
Korean Spicy Braised Tofu (Dubu Jorim)
This recipe is a flavorful and spicy twist on traditional Korean braised tofu, perfect for a quick and satisfying meal. The combination of gochujang, soy sauce, and garlic creates a rich and savory sauce that coats the crispy-fried tofu in a delicious way.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1/4 cup water
– 1/4 cup chopped green onions for garnish
– Sesame seeds and toasted sesame oil for serving (optional)
Instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown, about 5 minutes. Remove from heat and set aside.
2. In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. In a small bowl, whisk together the Gochujang, soy sauce, sugar, and water. Pour the mixture over the tofu and onions in the skillet.
4. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes or until the sauce has thickened and the flavors have melded together.
5. Serve the braised tofu hot, garnished with chopped green onions and sesame seeds if desired.
Cooking Time: 20-22 minutes
Samgyeopsal (Grilled Pork Belly)
Experience the authentic flavors of Korean BBQ with this simple recipe for Samgyeopsal, grilled pork belly that’s crispy on the outside and tender within.
Ingredients:
– 1 pound pork belly, sliced into 1/4-inch thick strips
– 2 tablespoons soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– Salt and black pepper, to taste
– 2 green onions, thinly sliced (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, chili flakes, garlic, brown sugar, and sesame oil.
2. Add the pork belly slices and marinate for at least 30 minutes or overnight.
3. Preheat a grill or grill pan to medium-high heat.
4. Remove the pork from the marinade, letting any excess liquid drip off.
5. Grill the pork for 5-7 minutes per side, or until caramelized and crispy.
6. Serve hot with thinly sliced green onions on top (if using).
Cooking Time: 15-20 minutes
Korean Seafood Pancake (Haemul Jeon)
A delicious Korean-style pancake filled with a medley of seafood, perfect for a quick and satisfying meal.
Ingredients:
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Filling ingredients (see below)
Filling Ingredients:
– 1/2 cup diced squid
– 1/2 cup diced shrimp
– 1/4 cup chopped green onions
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and salt.
2. Gradually add in water to form a smooth batter.
3. Heat about 1/4 inch of vegetable oil in a non-stick pan over medium heat.
4. Pour in the batter and cook for 2-3 minutes or until the edges start to curl.
5. Add the filling ingredients on half of the pancake and fold the other half over to form a half-moon shape.
6. Cook for an additional 2-3 minutes, until the seafood is cooked through and the pancake is golden brown.
Cooking Time: 8-10 minutes
Bulgogi (Marinated Beef)
A classic Korean dish, Bulgogi is a sweet and savory marinated beef recipe that’s perfect for a quick and delicious meal.
Ingredients:
– 1 lb beef (thinly sliced), such as ribeye or sirloin
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup sesame oil
– 2 green onions, thinly sliced
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, Gochujang, brown sugar, garlic, and ginger.
2. Add the beef slices to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat a large skillet or wok over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
4. Cook the beef for 3-5 minutes per side, or until cooked to your desired level of doneness.
5. Serve the Bulgogi hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 15-20 minutes
Korean Spicy Octopus Stir-Fry (Nakji Bokkeum)
Experience the bold flavors of Korea with this spicy octopus stir-fry, a popular street food dish. In just 15 minutes, you’ll have a savory and addictive meal that’s sure to please.
Ingredients:
– 1 pound octopus, cut into bite-sized pieces
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1 teaspoon garlic, minced
– 1/4 cup vegetable oil
– 1/4 cup chopped green onions, for garnish
– Sesame seeds and crushed black pepper, optional
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the octopus and cook until it changes color, about 3 minutes.
3. In a small bowl, whisk together Gochujang, soy sauce, rice vinegar, sugar, and garlic.
4. Pour the sauce into the skillet and stir-fry for 5-7 minutes or until the octopus is coated and cooked through.
5. Garnish with green onions and sesame seeds (if using). Serve immediately.
Cooking Time: 15 minutes
Gimbap (Korean Seaweed Rice Rolls)
Gimbap is a popular Korean dish that consists of rice and fillings wrapped in seaweed. This simple and delicious recipe makes a great snack or meal.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup water
– 1/4 cup chopped vegetables (e.g., carrots, zucchini, spinach)
– 1/4 cup chopped cooked chicken or beef
– 1 sheet of gim (dried seaweed sheets)
– Salt to taste
Instructions:
1. Prepare the rice by mixing it with 1/2 cup water until it forms a sticky paste.
2. Lay a sheet of gim flat on a cutting board. Place about 1 tablespoon of the rice mixture onto the center of the seaweed, leaving a 1-inch border around it.
3. Add your chosen fillings (vegetables and/or meat) on top of the rice.
4. Fold the bottom half of the seaweed up over the filling, then fold in the sides and roll up the gimbap tightly.
5. Repeat with remaining ingredients.
Cooking Time:
– 10-15 minutes to prepare the filling and assemble the gimbap
– None needed, as this dish is typically served at room temperature
Korean Spicy Cold Noodles (Bibim Guksu)
This refreshing summer dish is a staple in Korean cuisine, made with chewy noodles, spicy gochujang sauce, and crunchy vegetables. Perfect for hot days when a cold bowl of noodles hits the spot.
Ingredients:
– 200g rice noodles
– 2 tbsp gochujang (Korean chili paste)
– 1 tbsp soy sauce
– 1 tbsp sugar
– 1 tsp sesame oil
– 1/4 cup chopped cucumber
– 1/4 cup diced carrots
– 1/4 cup bean sprouts
– 1/4 cup sliced green onions
– Salt and pepper to taste
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together gochujang, soy sauce, sugar, and sesame oil.
3. In a large bowl, combine cooked noodles, cucumber, carrots, bean sprouts, and green onions.
4. Pour the gochujang sauce over the noodle mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Summary
Get ready to ignite your taste buds with these 20 spicy Korean recipes! From classic dishes like Kimchi Fried Rice and Bibimbap with Gochujang Sauce, to bold flavors like Spicy Korean Pork Belly and Tteokbokki (Spicy Rice Cakes), there’s something for every spice level. Other highlights include Korean Fried Chicken, Japchae (Stir-Fried Glass Noodles), and Samgyeopsal (Grilled Pork Belly). These recipes showcase the bold flavors and spices that Korea is famous for. Whether you’re a seasoned cook or just looking to try new flavors, these spicy Korean dishes are sure to satisfy your cravings!
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