In a couple of days, Korea and many other Asian countries will be celebrating the Lunar New Year. To help you prepare for the holiday feast, I previously posted 15 Korean New Year Dishes. Here, I’m showing you how to make a side dish made with dried gosari (고사리, fiddlehead ferns or bracken).

As I mentioned in my doraji (도라지, bellflower roots) namul post, a Korean traditional feast includes vegetable side dishes in three colors, collectively called (samsaek namul, 삼색 나물). Sam means three, and saek means color in Korean. Typically, they are doraji (bellflower roots) for white, gosari (fiddlehead ferns) for black/brown, and siguemchi (시금치, spinach) for green.

Other vegetables in similar colors can also be used. For the photos of this post, I used mu namul (Korean radish) for the white color instead of doraji. Stir-fried shiitake mushrooms are often used for the black/brown color as well.

What is gosari? Gosari is the immature frond (known as fiddlehead) of a bracken (aka fernbrake) which grows in the hills and mountains. It has a deep, earthy flavor with a chewy texture, which makes it an essential addition to dishes such as bibimbap and yukgaejang.

You can buy dried gosari (고사리) at any Korean market. Look for the ones with short, thin stems.  

Lucky for me, I grew up eating quality gosari from Halla Mountain on Jeju Island (my parents’ hometown) which is known for the best gosari in Korea. We actually still get a constant supply from our relatives who pick the fiddleheads from Halla Mountain, when they are most tender, boil and dry for preserving. My parents and I have been happy recipients of the fruits of their labor for decades.

Rehydrating gosari takes a combination of soaking and boiling. I find it quicker to boil first and then soak until it reaches the desired tenderness. The time can vary depending on the gosari.

Gosari Namul (Fiddlehead Ferns Side Dish)

2018-02-14 05:42:37

Serves 4

A Korean side dish made with dry fiddlehead ferns (gosari)!

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Ingredients

1. 1 ounce dried gosari (고사리), fiddlehead ferns (about 1-1/2 cups, rehydrated)
2. 1 tablespoon soup soy sauce, gukganjang (국간장)
3. 1/4 teaspoon sugar
4. 1 teaspoon minced garlic
5. black pepper to taste
6. 1 tablespoon vegetable or canola oil
7. 1/4 cup water (or dashima or beef broth)
8. 1 scallion, roughly chopped
9. 1/2 tablespoon sesame oil
10. 1/2 teaspoon sesame seeds

Instructions

1. Add the gosari and 4 to 5 cups of water to a medium pot. Boil over medium heat, covered, until tender, 30 to 40 minutes. The time can vary depending on the gosari. Turn the heat off and let it cool in the cooking water. When ready to use, rinse in cold water and drain.
2. Cut into 3 to 4-inch lengths, removing tough ends of the stems, if any.
3. Mix the gosari with the soy sauce, sugar and garlic. Let stand for 10 minutes.
4. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 4 to 5 minutes over medium heat. Pour in 1/4 cup of water (or dashima or beef broth). Cook for a few more minutes, stirring occasionally, until the liquid is almost gone. Add the scallion, sesame oil, and sesame seeds. Stir well before turning the heat off.

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I’ve shared sixteen kimchi recipes so far on this blog, and here’s another one! This easy kimchi made with tender green onions (also called scallions) is a favorite of mine. Green onions are called pa (파) in Korean. Pa kimchi (파김치) is popular in the spring, when the thin variety of green onions is in season.  

There are two types of thin green onions in Korea — jjokpa (쪽파), and silpa (실파). Jjokpa is a small variety that has dark green leaves and slightly bulged out white stems. On the other hand, silpa simply is regular scallions that are harvested early when they are young and tender. Jjokpa is sweeter with a stronger aroma, so it’s typically used in dishes such as pa kimchi, pajeon, and pa ganghwe, while silpa is used more as a garnish or herb.

Unfortunately, jjokpa is not that common outside Korea, so I often make this kimchi with regular scallions that are nicely thin (silpa). Use jjokpa if you can find them. They briefly appear at Korean markets around here in the spring.

Pa kimchi is typically seasoned with myulchiaekjeot (fermented fish sauce made with anchovies). Some people pre-salt the green onions with fish sauce, but I don’t find it necessary.

For a vegan version, you can substitute the fish sauce with soup soy sauce.

The one ingredient that’s nice to add but absolutely optional is dried (or half-dried) squid, mareun ojingeo (마른오징어), which is a popular snack food in Korea. I got the idea from a Korean culinary travel TV show which featured kimchi making in a coastal town of Korea. It works as an umami booster while adding an interesting chewy texture to the kimchi.

Yields 24

Pa Kimchi (Green Onion Kimchi)

An easy kimchi made with thin green onions (also called scallions)!

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Ingredients

1 pound thin scallions (silpa or jjokpa)

4 tablespoons gochugaru

4 tablespoons myulchi aekjeot

2 teaspoons sugar

1 tablespoon minced garlic

1 teaspoon grated ginger

1 small dried (or half-dried) squid body part only (about 3 ounce), mareun ojingeo - optional

Instructions

1. Clean the green onions by removing the root part and any tough/brown outer skins. Wash them thoroughly a couple of times. Shake off excess water, and drain well.
   
2. Mix all the seasoning ingredients in a bowl.
   
3. Cut the dried squid into about 2-inch long thin strips. Soak in water until slightly softened if very dry and hard, but this is generally not necessary.
   
4. In a large bowl, gently rub the seasoning mixture all over the green onions and the optional squid to evenly coat them.
   
5. Hold a couple of green onions together, and fold them before arranging in an airtight container to store. Another option is to tie them together by wrapping the other end of the green onion around the white part, making a circle in the middle, and then running the leafy part through the circle.
   
6. Keep it at room temperature for a day, and then refrigerate. Pa kimchi can be eaten right away, but the flavor develops as it ferments over 2 to 3 weeks in the fridge. Run a knife (or a pair of kitchen scissors) through the folded or tied green onions a couple of times to serve.
   

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My love for the Instant Pot grows with each use! I’ve been making this classic Korean chicken dish, called dakbokkeumtang (닭볶음탕) or dakdoritang (닭도리탕), using the Pressure Cooker function of the Instant Pot. I love how quick this juicy, flavorful dish is!  

If you’ve tried my original dakdoritang recipe, it takes 3 to 4 hours of cooking time in the slow cooker, or 45 minutes over the stove top. With this Instant Pot recipe, a few minutes to sear, a few minutes for pressure to build up, and 10 minutes to pressure cook! That’s it! 

The flavor of this Instant Pot adaptation is very similar to the original recipe — spicy, savory, and slightly sweet! However, I’ve made a few minor changes for this recipe, adding some doenjang (Korean fermented soybean paste) and oyster sauce, which are packed with intense savory flavors.

Dakbokkeumtang is made with small, bone-in chicken pieces. Since this dish is very commonly made at home, you can buy a whole chicken pre-cut for this dish at markets in Korea.  

Korean markets around here also sell small chicken pieces which are labeled for dakbokkeumtang or dakdoritang, but they are large drumsticks cut in half crosswise. I used them in this post. Wings, small drumsticks, and thighs are all good choices.

If the chicken parts are big and you don’t want to bother cutting them in half through the bones, make a couple of slits on the thick parts of the meat for the sauce to penetrate well.

Frequently asked questions:

Can I use boneless and/or skinless chicken parts? Although not the best option, you can certainly use boneless and/or skinless chicken. If using boneless, reduce the cooking time by a couple of minutes.

Do I need to add water to this recipe? The sauce (which includes 1/4 cup water or broth) and other ingredients in this recipe yield sufficient liquid for pressure cooking, leaving a good amount of sauce at the end. The sauce is delicious mixed in with steamed rice.

Can I cook this recipe in a slow cooker or over the stove top? Yes, you can. Simply omit 1/4 cup water (or broth) from the sauce recipe and follow the applicable cooking methods in my original dakdoritang post which provides both slow cooker and stove top methods.  

What do I need to adjust if I want to use a stove-top pressure cooker? You can sear the chicken in a skillet before adding to your pressure cooker. Also, stovetop pressure cookers have a higher pressure point. You will need to reduce the cooking time slightly depending on your pressure cooker.

Will this sauce be good for braising other types of meat? The sauce will be great with any meat of your choice.

Yields 4

Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew)

Classic Korean chicken dish that’s adapted for the pressure cooker! You’ll love how quick this juicy, flavorful dish is.

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Ingredients

2.5 pounds bone-in chicken parts, cut into small pieces (excess fat removed)

6 ounces potatoes, cut in big chunks (or mini potatoes)

1/2 medium onion, cut in big chunks

2 small carrots, cut in big chunks (or baby carrots)

2 scallions or a few stalks of garlic chives

Sauce

3 tablespoons gochugaru

3 tablespoons sugar

2 tablespoons gochujang

1/2 tablespoon doenjang

2 tablespoons rice wine

4 tablespoons oyster sauce or soy sauce

1 tablespoon minced garlic

1 teaspoon grated ginger

black pepper to taste

1/4 cup water or chicken broth

1 tablespoon sesame oil

1 teaspoon sesame seeds

Instructions

1. Combine the sauce ingredients except sesame oil and seeds, and mix well.
   
2. Rinse the chicken pieces, drain, and pat dry with paper towels.
   
3. Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the pieces in two batches.
   
4. Place all the chicken pieces in the pot, and add the potatoes, onion, and carrots. Pour the sauce over, and mix well to evenly coat the chicken and vegetables.
   
5. Close the lid tightly, and seal the vent. Press the “poultry” function, and using the “+” or “-” button, adjust the time to 10 minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Turn the pressure valve to “venting” to quickly release the pressure. Open the lid.
   
6. Stir in the scallion (or garlic chives) and the sesame oil and sesame seeds. If you want, remove the meat and vegetables from the pressure cooker, turn the Instant Pot Saute function back on, and reduce the sauce to the desired level with the lid open.
   

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One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕). In Korea, maeuntang is made with all sorts of fish, including freshwater ones. For this recipe, I made it with a red snapper (domi, 도미), which has a firm, white flesh with a mildly sweet and nutty flavor.

Maeuntang is a general term for spicy stews, but it’s commonly used to refer to spicy fish stews. “Maeun” means spicy. “Tang” is a term used for certain types of soup (guk), such as seolleongtang and galbitang, or sometimes for certain types of stew (jjigae) dishes, such as gamjatang and maeuntang. Traditionally, the term “tang” was used for elaborate soups or stews, but it’s loosely used in modern days.

For this stew, you can use any firm, white flesh fish. Cod fish (daegu, 대구), monkfish (agu, 아구), black rockfish (wooreok, 우럭) and yellow croaker (jogi, 조기) are some of the common ones.

We normally use a whole fish cut up for this dish, including the head and bones. You can ask the fishmonger to clean and cut it for you. If preferred, use fish fillets, but the head and bones are great for flavoring the stew. Be sure the fish you buy is absolutely fresh!

In Korea, a great number of restaurants specializing in seafood have an aquarium(s) in house, where live fish are kept. This reminds me of maeuntang we had in Tongyeoung last fall, a southern coastal city of Korea. We arrived late and very hungry. After being turned away by several restaurants which were closing, we were invited in by a nice lady at a small restaurant. She made us maeuntang with a couple of fish she caught from her fish tank outside. She also allowed me in her kitchen to watch her making the stew. Her maeuntang was a memorable one!

As with most of Korean stews (jjigae), anchovy broth is used for this dish to add depth to the stew. I like to throw in some clams (or shrimp) to add another layer of flavor to the broth.

Finally, adjust the spicy level to your taste by reducing or increasing gochugaru. For a mild tasting fish stew, see my daegu tang recipe.

Domi Maeuntang (Spicy Fish Stew with Red Snapper)

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Ingredients

1 whole snapper (about 1-1/4 pounds)

3 little neck clams (or any other small clams)

6 ounces mu (1 inch disk)

6 ounces tofu

3 ounces zucchini

1 scallion

1 ounce ssukgat (crown daisy) or watercress

Seasoning:

1-1/2 tablespoons gochugaru (Korean red chili pepper flakes)

1 teaspoon gochujang (Korean red chili pepper paste)

1 teaspoon doenjang (Korean fermented soybean paste)

1 tablespoon fish sauce (or soup soy sauce)

1 tablespoon garlic

1 teaspoon ginger

Other:

3 cups anchovy broth or water

salt to taste (about 1 teaspoon)

pepper to taste

Instructions

1. Clean the fish, remove guts, scales, and fins, if not already done by the fishmonger. Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand.
   
2. Clean the vegetables. Cut the radish into bite sizes. Thinly slice the scallions and the pepper. Cut the tofu into 1/2-inch thick small pieces.
   
3. In a small bowl, combine all the seasoning ingredients and mix well.
   
4. Add the broth to a medium size pot along with the radish and the seasoning mix. Bring it to a boil over high heat. Cook until the radish turns soft, about 3 minutes.
   
5. Drop in the fish, clams and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the clams are open and the fish is almost cooked through, about 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.
   
6. Add the watercress or crown daisy leaves, enoki mushrooms, and scallions. Turn the heat off. Serve piping hot with the optional lemon slice on top.

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On Jeju Island (Jeju-do, 제주도), where my parents are from, fresh abalone (jeonbok, 전복) are abundant. Porridge made with abalone (jeonbokjuk, 전복죽) is one of the most iconic dishes of the island. When we visited last fall, my cousin, who’s a Jeju native and always happy to show us around, took us to a place famous for its abalone porridge. It was deliciously briny, with a distinct greenish hue and chunky abalone pieces. As my parents would say, that’s how jeonbokjuk should be! So, here’s abalone porridge recipe Jeju-style!

Abalone are highly prized shellfish. For centuries, female divers in Jeju-do collected abalone and other seafood for a living by diving deep into the ocean floor for several hours a day. They are known as haenyeo (해녀) in Korea, meaning sea women. The number of haenyeo has sharply declined in modern days as other job options have become more available. As such, today’s high demand for abalone in Korea is being mostly met by farmed abalone.  

Finding abalones fresh from the ocean is almost impossible where I live. Some Korean markets carry fresh abalone in their fish tanks, but they tend to be small and quite expensive. So, I normally buy frozen abalone in shells, which are usually from Chile. If you’re in Korea or any other part of the world where fresh abalones are more plentiful and affordable, needless to say, use the fresh ones.

The Jeju-style jeonbokjuk is made simply with rice and abalone. It captures all the flavor the abalone have to give by also using the internal organs (viscera), hence the greenish hue. The dark green sac of guts may not look all that appetizing, but it really enriches the porridge. The color of the porridge depends on the number and the size of the abalone used.

If you don’t care for the guts in your porridge, you can leave them out. You can also add chopped vegetables if you’d like.

Easy to digest and nourishing, this porridge is especially comforting when one feels under the weather.

Serves 1

Jeonbokjuk (Abalone Porridge)

Rich, creamy Korean porridge made with abalone!

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Ingredients

1 cup short grain rice (measuring cup not the cup that came with your rice cooker)

2 or 3 medium size (3.5 to 4 ounces each) abalone (use 3 or 4 if smaller in size)

2 tablespoons sesame oil

Salt or soup soy sauce to taste

1/2 teaspoon sesame seeds - optional garnish

Instructions

1. Soak the rice for about an hour and drain.
   
2. Scrub off the dark edges of the abalone with a kitchen brush or toothbrush. Remove the abalone from the shell by working a spoon or small spatula around the muscle attached to the shell.
   
3. Carefully cut off the viscera (guts) with a knife, or pull it off by hand.
   
4. Cut off the tough pointed end. Slice the abalone meat into the desired thickness. Chop up the guts into small pieces, and scrape it off with a knife in to a small bowl.
   
5. Add the rice and the guts to a medium size pot. Mix them well, breaking up any lumps of guts. Add the sesame oil and stir until the rice starts to turn translucent over medium heat, about 5 minutes. Throw in the abalone pieces and stir for a couple more minutes.
   
6. Add 6 cups of water and bring it to a boil over medium high heat.
   
7. Reduce the heat to medium, and continue to boil, stirring occasionally (more frequently as the stock is reduced so the rice doesn’t stick to the bottom of the pot), for about 25 minutes.
   
8. At this point you can adjust the consistency of the porridge to your taste by adding more water, up to 1 cup. If adding more water, cook for a few more minutes, stirring well. Further reduce the heat to medium low heat as necessary. Add salt or soup soy sauce to taste right before serving.

Notes

The seasoned porridge can become watery over time, so the porridge should be seasoned right before serving.

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Kimchi jjigae (김치찌개) is a classic Korean stew made with flavor-packed old kimchi! It absolutely is one of my favorite comfort foods of all time. Lately, I’ve been making it in my Instant Pot, and I really like how it turns out. The stew is flavorful and rich, and the texture of the kimchi turns out nice and soft in a fraction of the time. I’ve adapted my stovetop kimchi stew recipe for my 6 quart Instant Pot.

To develop extra flavor, I usually stir-fry the kimchi and pork before adding water or broth. The Saute mode of the Instant Pot comes in handy for this step.

Once the liquid is added, use the Soup mode for pressure cooking. The actual cooking time is substantially shorter than the stovetop method. But, the time saving benefit diminishes if you count the time for the Instant Pot to build up the pressure.

After the quick release of the pressure, add some tofu slices and scallions (and onion slices if you like) and cook for a few additional minutes, using the Saute button. If you don’t use tofu, you can wait for a few minutes for the natural pressure release, and then stir in the scallions.

When cooking with kimchi, you should always use fully fermented, sour kimchi. The older the better! If you don’t have old kimchi, don’t let that stop you from making this kimchi stew or other dishes made with kimchi. Your Korean market may carry commercially packaged kimchi called mukeunji (묵은지), meaning old kimchi.

If the kimchi is overly sour, add a teaspoon or two of sugar to the stew to balance out the sour taste.

I make kimchi stew mostly with fatty pork. It’s simply the best! However, I know some of you don’t like or eat pork. If so, use beef or canned tuna. You can cut the meat into large chunks if you like! You won’t have a problem with tough meat after it has been cooked in the Instant Pot. This reminds me, kimchi jjigae with pork ribs will be great cooked in the Instant Pot.

More recipes made with kimchi

Everything tastes better with kimchi, right? Try these other favorites: kimchi soondubu jjigae (soft tofu stew), tofu kimchi, kimchijeon (pancake), kimchi mandu (dumplings), kimchi fried rice, kimchi kongnamul guk, kimchi bibim guksu, kimchi ssambap, spaghetti with kimchi and kimchi jjim.

If you’re inspired to make some napa cabbage kimchi at home and let it get old for some of these dishes, here are my time tested pogi kimchi, mak kimchi and vegan kimchi recipes.

More Instant Pot recipes

Braised Oxtail (kkorijjim), Dakbokkeumtang (spicy chicken stew) and Boiled chicken and rice.

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Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무). It’s an easy kimchi to make! The radishes are first cubed and salted for a short time and then mixed with the seasonings. The name kkakdugi comes from how the radish is cut — cubed.

This recipe was originally posted in Nov. 2011. Here, I’ve updated the post with new photos and streamlined recipe steps.  

Although Korean radish, mu (or moo), is a cool weather vegetable, kkakdugi is enjoyed all year round! Korean radish is a variety of white radish and has firm crisp flesh and a slightly sweet and peppery taste. 

Summer radish can be slightly bitter. You can add more sugar than the recipe calls for to balance out the bitterness.

The taste of kimchi depends a lot on the types, the quality, and the ratio of the seasoning ingredients. Each Korean household has its own ways.

Traditionally, various jeotgal (salted seafood) are used in kimchi for the distinct pungency and depth of flavors. Saeujeot (salted shrimp) and myulchiaekjeot (fish sauce made with anchovies) are the two that are most commonly used. I almost always use both of these in my kimchi. Sometimes, I also use fresh shrimp which is my mother’s secret ingredient for adding extra freshness to the kimchi flavor. In this updated recipe, I didn’t use it. However, if you can’t find saeujeot (salted shrimp) in your area, use some raw shrimp instead if you wish. 

You can enjoy kkakdugi with any Korean meal, but it’s especially good with a bowl of mild soup such as seolleongtang. It’s a delicious side dish that will add a robust spicy kick and some crunch to a meal!

More recipes made with Korean radish

Mu guk(soup)
Mu Doenjang Guk (Korean Soybean Paste Radish Soup)
Musaengchae (spicy radish salad)
Musaengchae (sweet and sour radish salad)
mu namul (stir-fried radish side dish)
Quick Dongchimi (Radish water kimchi)

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This recipe was originally posted in April 2010. I’ve updated it here with minor changes to the recipe and new photos.  

Tips for delicious doenjang jjigae

Try these other variations

Seafood doenjang jjigae
Beef doenjang jjigae

Doenjang Jjigae (Korean Soybean Paste Stew)

A staple Korean stew made with fermented soybean paste (doenjang)

• 3 ounces pork (preferably fatty pork) (shoulder, or loin (or use beef, clams or shrimp if desired))
• 9 ounces tofu
• 1/2 medium zucchini
• 2 ounces Korean radish (mu)
• 1/4 medium onion
• 1 chili pepper (green or red)
• 1 scallion
• 2 tablespoons Korean soybean paste (doenjang)
• 1 teaspoon Korean chili pepper flakes (gochugaru) (gochugaru)
• 1 teaspoon minced garlic
• 2 cups water (see note)
• 1 teaspoon vinegar

1. Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.

2. Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.

3. Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish. Boil over medium high heat for 4 to 5 minutes.

4. Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion with a minute or two remaining.

5. Serve with rice while it is still bubbling from the heat.

Use the water used to rinse rice, ssalddeumul for jjigae/stew.  

Originally posted in April 2010 and updated here with an improved  recipe and new photos. 

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If you ask me which is the easiest kimchi you can try to make this summer, I’d say this cucumber kimchi (oi kimchi, 오이김치)! It’s summer, and we all should be eating more cucumbers. This recipe is super easy! Simply cut up the cucumbers, salt briefly, and then mix with the seasoning!

As such, it’s an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don’t want to bother stuffing the cucumbers.

Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi.

I originally posted this recipe in August 2011. This post is a long overdue update with new photos, more information, and an improved recipe.

Cucumbers and other vegetables

As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers. If you have a choice, select cucumbers that are firm and slender. Thicker cucumbers tend to have more seeds and softer flesh.

In this update, I also used Korean garlic chives (buchu, 부추), which is commonly added to oi kimchi in Korea. It’s easier now to find garlic chives around here, and summer garlic chives are tender and delicious. You can leave them out if you can’t find them. Simply use some scallions instead.

A little bit of julienned carrot or red pepper will give the kimchi a nice pop of color.

What about the seasoning?

Because this is kimchi, unlike oi muchim, I use salted shrimp (saeujeot/saewujeot, 새우젓) and fish sauce (myeolchiaekjeot, 멸치액젓). The ratio of these two ingredients is always a matter of preference among Korean cooks. In general, more salted shrimp is used than fish sauce in summer kimchi for a lighter taste, but it’s really up to you!

How to make cucumber kimchi vegan?

This is actually a question for all kimchi types. There are various ways to make vegan kimchi depending on kimchi types and personal preference. For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce. Use an equal amount and supplement with salt as necessary, or simply use salt to season the cucumbers.

How long will this kimchi stay good?

You can eat this kimchi on the same day you make it. However, it will get better over a few days. If you like it ripe, leave it out at room temperature overnight to expedite the fermentation process. Then, refrigerate. It will be good for a week or two, depending on the salt level.

More cucumber recipes 

Oi muchim (spicy cucumber salad)
Oi sobagi (stuffed cucumber kimchi)
Oiji (Korean pickled cucumbers)
Oi naengguk (chilled cucumber soup)
Oi bokkeum (stir-fried cucumbers)

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This boiling hot ginseng chicken soup, called samgyetang (삼계탕), is an iconic summer dish in Korea. Sam (삼) refers to ginseng (insam, 인삼), gye (계) means chicken, and tang (탕) is soup. It’s extremely popular as a nourishing food which helps fight the summer heat. As the Korean saying goes, eating the hot soup is “fighting the heat with heat.” 

On sambok (삼복) days, it’s a Korean tradition to eat foods that are healthy and restorative. Samgyetang is a popular choice. Sambok days are 3 distinct days that mark the hottest summer period. Based on the lunar calendar, they are chobok (초복, beginning), jungbok (중복, middle) and malbok (말복, end). Tomorrow is malbok, which means the summer is winding down!

Hope you get to enjoy samgyetang before the summer goes by. But, don’t worry about it even if you don’t get to, this ginseng soup is a nutritious, comfort food which you can enjoy all year around!

In this post, I’m updating my samgyetang recipe which was originally posted in August 2014 with new photos, answers to frequently asked questions and minor changes to the recipe. Here’s everything you need to know about Korean ginseng chicken soup!

Ginseng for samgyetang

Ginseng is highly prized for its medicinal benefits, including boosting energy and the immune system. 

If you can’t find ginseng,  you can omit the ginseng from this recipe and still make a tasty chicken soup, although, without ginseng, it can’t be called ginseng soup. When I don’t have ginseng, I make another type of chicken soup called dak gomtang (닭곰탕). 

Korean markets around here sell fresh ginseng in the summer for samgyetang. I usually buy a pack and freeze the leftovers. You can also use dried ginseng roots after soaking in the water to soften.

Garlic, ginger, and jujubes (daechu, 대추) are other common ingredients. Jujubes are quite sweet, so do not use too many of them. Sometimes, other medicinal herbs such as milk vetch roots (hwanggi, 황기) are added as well as chestnuts and ginkgo nuts. 

For the convenience, you can find samgyetang kits in Korean markets. They usually contain dried ginseng, jujubes, dried chestnuts, sweet rice, etc. If you choose to use a kit, follow the package instructions to prepare the ingredients (such as soaking) before using. 

How to stuff the chicken

Samgyetang is made with a small, young chicken (known as Cornish hen in America) for its tender and tasty meat. If you can’t find a Cornish hen, use the smallest chicken you can find, adjusting cooking time. If you need to feed more people, it’s better to cook two small chickens in a larger pot rather than one large one. It takes much longer to cook the inside if the chicken is big, which will cause the outside to be overcooked. 

The chicken is stuffed with soaked sweet rice (aka glutinous rice), chapssal (찹쌀). Some people stuff the chicken with ginseng, jujubes, etc., along with the rice, but I  boil them in the broth to draw out the maximum flavors. Be sure to leave enough room in the cavity for the rice to expand in volume as it cooks.

How to make the soup more flavorful

In Korea, the restaurants specializing samgyetang are very popular. Some are also highly sought-after by tourists. Those restaurants usually feature a deeply flavored, thickened soup. They use all sorts of medicinal herbs and aromatic vegetables, and start with well-prepared chicken stock to boil the chicken. 

At home, we don’t generally go that far. But, if you like a deeper flavor, start with good quality chicken stock (commercially prepared or homemade). I sometimes make chicken stock with the roast or boiled chicken remains and use it as a base for samgyetang. 

To make the soup slightly thick, soak more sweet rice than the amount called for the stuffing and then add to the water or chicken stock while boiling the chicken. It would be even better if you blend the rice with a little bit of water for a creamier texture. The starch of the sweet rice will thicken the soup slightly and give a bit of sweetness to the soup. 

How to serve samgyetang

At restaurants, the whole chicken is served uncut as one serving, but it can easily be two servings. The soup is usually not seasoned while being cooked. It’s served with salt and pepper on the side, so each person can season the broth to taste and  use the remainder to dip the meat in.

The ginseng flavored meat is tasty and tender, and the broth is rich and delicious. Also, the sticky rice stuffing that’s infused with the chicken and ginseng flavors is to die for. If you’re trying it for the first time, samgyetang will be nothing like any other chicken soup you’ve had before.

More chicken soup recipes

Dak Gomtang (Korean Chicken Soup) 
Dak Kalguksu (Chicken Noodle Soup)
Chogyetang (Chilled Chicken Soup)
Dakgaejang (Spicy Chicken Soup with Scallions)
Slow Cooker Chicken Soup with Napa Cabbage
Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)

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What’s your favorite things to make with summer’s bountiful zucchinis? These Korean savory pancakes, called hobak buchim (호박부침) or buchimgae (부침개), are quick and easy to make and so delicious with summer zucchini! Perfect as a snack, an appetizer, or a light meal!

Over the years, I posted several different Korean savory pancakes. They are essential in Korean cuisine and made with all sorts of ingredients — kimchi (kimchijeon, 김치전), seafood and scallions (haemul pajeon, 해물파전), potato (gamjajeon, 감자전), garlic chives (buchujeon, 부추전), mung beans (nokdujeon, 녹두전),  and many more.  

If you wonder why the zucchini version is not called hobakjeon, it’s not wrong to call it hobakjeon, but hobakjeon generally refers to zucchini rounds that are pan-fried in egg batter.

This is a recipe I make over and over every summer. It was originally posted in August 2013. Here, I’m updating it with more information, new photos and minor changes to the recipe.  

Zucchini and Vegetables

You can make these zucchini pancakes simply with a zucchini, but I like to throw in thinly sliced sweet onion and green hot chili peppers to complement. The onion adds delicious sweetness to the pancakes, and the hot chili peppers give a nice spicy kick, kal-kal-han-mat (칼칼한맛) as Koreans say. Or, try a little bit of perilla leaves (kkaennip, 깻잎) or garlic chives (buchu, 부추).   

Since zucchini contains lots of water, you will need to salt the julienned zucchini and squeeze out the liquid as much as you can, reserving the liquid for the batter. Squeezing will give a little bit of crunch to the zucchini. The zucchini-flavored liquid along with a lightly beaten egg is all you need for the batter.

Korean savory pancake batter

As I mentioned in the other Korean pancake recipes, commercially available savory pancake mix (buchimgaru, 부침가루) is best to use for Korean savory pancake mix. The ready-made mix typically includes flour, cornstarch and/or rice powder for crispy pancakes. It’s flavored with garlic and onion powder and seasoned with salt. If unavailable, use flour with a couple of tablespoons of cornstarch for this recipe. The cornstarch gives a slightly elastic texture and crispness to the pancakes.

This recipe makes 6 to 8 small pancakes. You can make 2 large pancakes instead if you want, and cut into small pieces before serving, or simply tear with the chopsticks to eat.

More zucchini recipes:

Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
Hobak Bokkeum (Stir-fried Zucchini)
Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)
Doenjang Jjigae (Korean Soybean Paste Stew)

Did you make and love this Korean zucchini pancake recipe? Please rate the recipe below in the recipe card or in the comment section! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram. 

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Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!

What is tteokbokki?

Tteokbokki (or ddeokbokki), 떡볶이, is a beloved Korean dish with many variations and a rich history. Literally translated as “stir-fried rice cake”, tteokbokki is made with garaetteok, a cylinder-shaped white rice cake. This spicy rice cake dish is enormously popular as a street food and also often enjoyed at home. 

Unlike gungjung tteokbokki, which has been around for hundreds of years, the red spicy tteokbokki has a relatively short history. It was developed in 1953, the year the Korean War ended, by a woman named Ma Bok-rim in the Sindang-dong neighborhood in Seoul. The chewy rice cake in a spicy gochujang sauce instantly became popular as an affordable comfort snack.

The dish has continued to evolve over time. Other ingredients such as fishcake, ramen, dumplings, egg, seafood and even cheese have been added, and it has become highly commercialized by small vendors and restaurants. 

By the time I was growing up as a child, tteokbokki had become quite popular as a street food. The tteokbokki I grew up with was in its classic form without all the add-ins you see today. I have fond memories of eating it from street carts or market stalls as an after-school snack.

This tteokbokki recipe was originally posted in March 2012. I’ve updated it here with more information, new photos and minor changes to the recipe. 

Tteokbokki rice cake

Garaetteok (가래떡), a cylinder-shaped white rice cake, is used in various ways in Korea. The thick type is  sliced into thin oval shapes for making tteokguk (rice cake soup). The thinner, shorter type is used for tteokbokki, hence the name tteokbokki tteok (떡볶이떡).

You can use either one for this recipe, but the thick type needs to be cut thinner and shorter for this recipe, or it will take much longer to cook.

Tteokbokki rice cakes are sold freshly made, refrigerated, or frozen at Korean markets. They come in various shapes and sizes. Needless to say, locally made fresh ones are the best ones to use, but good quality refrigerated ones are fine as well. Avoid buying frozen ones: they tend to be dry, easy to crack and not chewy. 

Tteokbokki sauce

The spicy tteokbokki sauce is usually made with a combination of gochujang (고추장, Korean red chili pepper paste) and gochugaru (고추가루, Korean red chili pepper flakes). Some people simply make it with gochujang, and some only use gochugaru. 

If you don’t like it too spicy, simply use gochujang without any red chili pepper flakes. To make it really spicy, adding more red chili pepper flakes is the way to increase the heat level without altering the saltiness and sweetness.

In this updated recipe, I provided another ratio of gochujang and gochugaru for you to try. It gives a cleaner-tasting spicy kick. 

In any case, be aware that the level of spiciness varies widely among different brands of gochujang and gochugaru. 

Other ingredients

As mentioned above, other ingredients such as ramen, dumplings, boiled eggs, seafood, and even cheese are often added to this dish. 

Here, I kept the recipe simple with eomuk (fish cake), green cabbage, and scallions, which is how we used to eat tteokbokki growing up. 

Anchovy broth is typically used for a depth of flavor, but you can simply use water if you like. For vegan tteokbokki, use water or vegetable broth and omit the fish cake.

More tteokbokki variations

Gungjung tteokbokki
Seafood cheese tteokbokki
Soupy tteokbokki

Did you make and love this tteokbokki recipe? Please rate the recipe below in the recipe card or in the comment section! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram. 

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Gimbap (or kimbap) is the most popular on-the-go meal in Korea! Learn how to make classic gimbap at home with my step-by-step guide!

 Tips for the perfect gimbap: 

Freshly cooked rice is best for making gimbap. Start preparing the recipe by making the rice, and mix with sesame oil and salt while the rice is still warm. 

Wet your fingers before spreading the rice onto the seaweed to prevent the rice from sticking to your hands. It’s easiest to have a small bowl with water next to your rolling-station so that you can wet your hand in between rolls.

Use a sharp knife for cutting your rolls. You need to make a clean slicing motion and make the full slice in one go without pressing on the roll. 

Store your sliced gimbap in an airtight container. Gimbap is best eaten on the day it’s made, but you can keep it in the fridge and reheat either in the microwave or in a pan. Sometimes, we dip refrigerated gimbap in egg batter and pan fry. A delicious way to revive gimbap!

More gimbap recipes

Tofu gimbap – vegan gimbap
Mini gimbap (Mayak gimbap)
Tuna gimbap
Myulchu gimbap

Did you make and love this gimbap recipe? Please rate the recipe below by either clicking the stars or with a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

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A collection of 20 back to school Korean recipes your kids will love!

It’s back to school time. I’ve put together a collection of recipes to make feeding yourself and your family fun and easy. 

From Korean lunch box ideas and after-school snacks to easy kid-friendly dinners, these are some of the dishes that kids grow up eating in Korea. Your kids will love them too!

Some of these can be prepared and stored in the freezer. Simply take them out and reheat to feed your hungry kids. Some of them are easy dinners you can whip up quickly or prepare ahead of time.  

1. Dakgangjeong (sweet crispy chicken)

Bite-sized boneless chicken pieces make this dish so easy to make. The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). Replace gochujang partially or entirely with ketchup for your younger children. 

2. Gimbap (Korean seaweed rice rolls) 

The most popular on-the-go meal in Korea! Your children will love to see these rice rolls in their lunch box. Gimbap (or kimbap) is really not that hard to make it at home with my step-by-step guide!

3. Mini gimbap

Gimbap (or kimbap) can’t get any easier than this! But, they are addictive with or without a sauce! 

4. Tteokbokki (Spicy stir-fried rice cake)

A highly popular Korean street food and a delicious comfort food you can easily make at home! This was a popular after school snack growing up. Your can adjust the spicy level to your kids’ taste.  

5. Gungjung tteokbokki (royal court rice cake)

This traditional version of tteokbokki is perfect for those who don’t do well with the spiciness of the red spicy tteokbokki above. It’s mildly flavored with a soy sauce based sauce.

6. Mandu (Korean dumplings) 

Make these Korean dumplings ahead of time and freeze. You’ll be able to feed your hungry kids in no time when the time comes!

7. Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

Give your children a sweet treat! This chewy, gooey and nutty Korean stuffed pancake, hotteok, is a popular street snack. The pancakes freeze really well, so just pop them in the toaster or microwave to reheat.

8. Gyeran mari (rolled omelette)

Gyeran mari is hugely popular as a lunch box item! It’s also a delicious side dish that you can whip up last minute for any Korean meal. 

9.  Gogi wanjajeon (pan-fried meatballs in egg batter)

Another childhood favorite! These little egg-battered meatballs were a favorite for packing in the school lunch boxes. It was always a special treat to have a few of these meatballs with a meal. 

10. Galbi taco (Korean-style taco with beef short ribs)

Turn your Korean BBQ short ribs into a popular Korean/Mexican fusion dish. You can also make these with bulgogi, dak (chicken) bulgogi, or dweji (pork) bulgogi.  A delicious way to use up the leftover marinated meat too!

11. Omurice (omellete rice)

Who wouldn’t like fried rice wrapped in egg omelette? Flavored with sweet and tangy ketchup, omurice is especially popular among children. 

12. Korean Curry rice

A delicious, comfort food we all grew up eating! The instant curry mix makes this dish so easy to make. Add lots of meat and vegetables to make it a hearty dish everyone loves. 

13. Eomuk guk (Korean fish cake soup)

Skewered eomuk simmered in a light savory broth is hugely popular at street food carts and stalls in Korea. At home, eomuk guk can be prepared without skewers as an easy everyday soup!

14. Gamjaguk (potato soup with tofu and starch noodles)

This simple potato soup is one of my childhood favorite soups! There are many different ways to make gamjaguk, but this recipe is how my mother used to make it when we were growing up.

15. Tangsuyuk (sweet and sour beef or pork)

Tangsuyuk is a Chinese sweet and sour pork (or beef) dish adapted for Korean taste. It’s a beloved Korean-Chinese dish along with the two noodle dishes, jajangmyeon (noodles in black bean sauce) and jjambbong (spicy noodle soup). You’ll find it surprisingly easy to make!

16. Tonkatsu (donkkaseu)

Tonkatsy is a dish that made its way into Korea by way of Japan and became widely popular, especially among children! The Korean version usually is thinner and larger than the Japanese version, so it cooks up very quickly! 

17. Jajangmyeon (noodles in black bean sauce)

Deeply embedded in the childhood memories of every Korean, jajangmyeon (or jjajangmyeon), is another popular Korean-Chinese noodle dish. Everyone loves it! 

18. Japchae (stir-fried starch noodles with beef and vegetables)

I haven’t met any child who doesn’t like this classic noodle dish with beef and vegetables! Great as an appetizer, snack, light meal or side dish. 

19. Bulgogi (Korean BBQ Beef)

Made with thinly sliced beef, bulgogi doesn’t take much time to prepare or marinate, making it perfect for a weeknight meal your family will love! 

20. Dak bulgogi (Korean BBQ Chicken)

Another easy dinner recipe that’s hugely popular on the blog. The bite size chicken pieces marinate and cook quickly, making this dish another great option for a weeknight meal!

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Chuseok (추석) is coming up! It’s a major traditional holiday in Korea, which is celebrated over 3 days. Also referred to as Hangawi (한가위), it falls on the 15th day of the 8th lunar month. Outside Korea, Chuseok is also known as a Mid-Autumn Festival or Korean Thanksgiving.

Families gather and celebrate the year’s harvest, paying tribute to their ancestors with a scrumptious spread which includes many traditional dishes, such as songpyeon, (송편, half-moon shaped rice cake), galbijjim (갈비찜), japchae (잡채), various jeon (전) dishes, soup, three color vegetable side dishes (samsaek namul, 삼색 나물), etc. 

Here, I’ve collected 15 most common, traditional Chuseok recipes! Hope you have a wonderful Chuseok with your family!

1. Songpyeon (half-moon shaped rice cake)

These little rice cakes are made with natural food coloring and stuffed with sweetened sesame seed filling. There are 4 natural food color options in the recipe, but you may also like this beautiful red beet songpyeon. 

2. Youngyang Chaltteok (Healthy Sweet Rice Cake)

This rice cake is one of the easiest rice cakes you can make at home! No kneading, no shaping, no pounding, and no special tool other than a steamer is required! 

3. Kkaennip Jeon (Stuffed Perilla Jeon)

This variation of jeon is stuffed with a meat mixture and then coated with the egg batter. The perilla leaves lend a distinct, robust flavor to the mildly flavored filling as well as provide an overall textural contrast.

4. Modeumjeon (zucchini, shrimp, and fish pan-fried in egg batter)

A platter of small delicacies! The small ingredient pieces are individually pan-fried in egg batter to create a soft skin. 

5.  Gogi Wanjajeon (pan-fried meatballs in egg batter)

Most Korean homes make several types of jeon dishes (pan-fried battered food) for their holiday feast. Wanjajeon, egg-battered and pan-fried Korean meatballs, is among the popular choices.  

6.  Nokdujeon (mung bean pancake)

A family favorite! Nokdujeon (녹두전), aka nokdu bindaetteok (녹두 빈대떡), is a type of savory Korean pancake made with ground nokdu (mung beans). Soak the beans, and then ground into a batter. The rest is easy!

7.  Doraji namul (bellflower root side dish)

For the white color of samsaek namul, doraji namul is classic! A common substitute is mu namul (radish).  

8.  Gosari namul (fiddlehead ferns side dish)

Gosari, which is also commonly used in bibimbap and yukgaejang, is the immature frond (known as fiddlehead) of a bracken (aka fernbrake). With a deep, earthy flavor and a chewy texture, it’s delicious when seasoned and stir-fried! You can substitute it with stir-fried shiitake mushrooms for the black/brown color of samsaek (3-color) namul.

9. Sigeumchi namul (spinach side dish)

10.  Japchae (Stir-fried starch noodles with beef and vegetables)

This japchae recipe is the traditional version! If you want to try something different, try my spicy seafood japchae. 

11.  Gujeolpan (platter of nine delicacies)

12. Muguk (radish soup)

Growing up, my family served mu guk for Chuseok, but toran guk (soup made with taro) is also common.

13. Galbijjim (Braised short ribs)

This is a stove-top, traditional galbijjim recipe! You can also use my slow cooker galbijjim or Instant Pot spicy galbijjim.  

14. Spicy Braised Pork Ribs

Although galbijjm made with beef short ribs are classic for Chuseok, depending on personal preferences, some people prepare dakjjim (braised chicken) or dweji galbijjim (braised pork ribs). This recipe is a spicy version. For a mild version, use the beef galbijjim braising liquid instead. 

15. Tteokgalbi (beef short rib patties)

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What’s your favorite way to use up aging kimchi? Dubu kimchi (두부김치) is one of many classic Korean dishes that use sour, old kimchi. The kimchi is stir-fried with fatty pork and served with sliced tofu.

In Korean cooking, kimchi and pork is a classic combination which is used in many different dishes, such as kimchi jjigae. The taste is intoxicating, with the pungency of kimchi and the rich flavor of fatty pork.

This easy dubu kimchi recipe was originally posted in October 2010. It’s been very popular, but I’ve updated it here with more information, new photos and minor changes to the recipe. 

To make dubu kimchi, mix the kimchi, pork and aromatic vegetables with a few basic seasoning ingredients and stir-fry together. 

You can omit the pork to make it a meatless dish if desired! Kimchi stir-fried on its own is still very tasty. 

I usually boil the tofu because I like it soft. You can also steam it. Pan-frying will make the tofu a little crispy on the outside, if preferred. 

You can serve this dubu kimchi as a side or a main dish with a bowl of rice. In Korea, dubu kimchi is a popular drinking snack (anju, 안주), especially with Korean alcohol beverage soju (소주) or makgeolli (막걸리). My preference is with makgeolli!

More ideas for using up old kimchi

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Jjamppong is a popular Korean-Chinese noodle soup, loaded with pork, seafood, and vegetables. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!

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When napa cabbages are not in their prime season during the warm months, green cabbages (called yangbaechu in Korean, 양배추) come in handy for making kimchi. Great for kimchi beginners, this yangbaechu kimchi recipe is a good alternative if you can’t find napa cabbages at your local groceries or need a quick kimchi.

The Korean name for green cabbage, yangbaechu, actually means Western cabbage. Green cabbages are healthy, naturally sweet and crunchy, which makes it a good vegetable for kimchi.

This recipe was originally posted in July 2011. I’ve updated it here with new photos, more information, and an improved recipe.

Unlike napa cabbage (baechu, 배추), you don’t need to salt green cabbage for very long. All you need is about an hour or two to soften the cabbage and bring out the flavors. The salting time varies depending on the cabbage and the salt.

Salting the green cabbage

Koreans use coarse sea salt (aka Korean brining salt) for salting vegetables to make kimchi. It’s natural salt with a coarse texture that was minimally processed. However, if Korean sea salt is unavailable, use your normal kitchen salt. If using finer salt, you’ll need to use less than what’s called for in the recipe.

Yangbaechu kimchi seasonings

While Korean red chili pepper powder (gochugaru, 고추가루) is indispensable for authentic kimchi, this yangbaechu kimchi is a good kimchi for you to experiment with other types of chili pepper powder available to you. Some readers have reported a success with their substitution. Also, if your chili pepper powder is extremely spicy, puree some red bell pepper (or mild fresh red chili peppers) with a little bit of water and mix it with your chili pepper powder. It’ll give the kimchi a bit more red color and flavor.

For a deliciously savory flavor, I used salted shrimp (saeujeot, 새우젓) in this recipe. Use fish sauce instead if preferred. For vegan kimchi, Korean soup soy sauce (guk ganjang, 국간장) is a good substitute. Many years ago while visiting my son who was in Berlin, Germany, at the time, I made this kimchi without any of these ingredients, and it was still very good!

Yangbaechu kimchi is one of my mother’s favorite summer kimchi varieties, so we grew up eating it a lot. She would tell me not to use a lot of seasoning because this kimchi should be light and refreshing. However, feel free to increase the amount of gochugaru or salted shrimp (or fish sauce) to season the kimchi a bit stronger if preferred.

How to store yangbaechu kimchi

Keep the kimchi out at room temperature for a few hours or overnight before storing it in the fridge. You can start eating yangbaechu kimchi right away, but it’ll taste better over a couple of weeks in the fridge. Because it’s lightly seasoned, it’s best consumed within 3 to 4 weeks.

Have you tried this kimchi recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

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It’s kimchi making season in Korea! Here’s a collection of 15 easy kimchi recipes you can make right now and all year round. Making good authentic kimchi at home is much easier than you think. This list has something for everyone and every season! 

In late fall, Korean households make a large batch of traditional napa cabbage kimchi (배추), also called pogi kimchi (포기김치), to last through the winter and early spring. Also, it’s very common to make a few other kimchi varieties during this season. This annual kimchi making event is called gimjang (김장, also spelled kimjang). I grew up watching my mother make kimchi with over 100 cabbages for her gimjang. Her friends in the neighborhood would rotate their gimjang schedule to help each other. Most people don’t make that much kimchi anymore, but the tradition of gimjang continues.

Here, I’ve collected 15 of my easy kimchi recipes! There’s something for everyone and every season! You’ll find kimchi recipes with or without gochugaru (red chili pepper flakes), vegan kimchi, kimchi made with other vegetables such as radishes, scallions, cucumbers, etc. These kimchi recipes feature pretty much all you need to know about how to make the most common kimchi types!

1. Traditional napa cabbage kimchi (or pogi kimchi)

This napa cabbage kimchi is the most common kimchi in Korea. To help you start making kimchi at home, I came up with a recipe using one napa cabbage. 

2.  Vegan kimchi

Vegan kimchi that’s as good as the traditional version!

3. white kimchi (baek kimchi)

Made without gochugarau, this traditional white kimchi is light and refreshing! 

4. Mak kimchi (easy kimchi)

Cut up the cabbage, salt, rinse, and mix with the seasoning! Simple, right? That’s what this easy kimchi recipe is about. 

5. Baechu geotjeori (fresh kimchi)

Getjeori is a kimchi that’s made to be eaten fresh without fermentation. It’s a quick, delicious kimchi you can enjoy right after making it! 

6. Yangbaechu kimchi (green cabbage kimchi)

Can’t find napa cabbage where you are? Try this kimchi recipe made with a head of your normal green cabbage. It’s light, crunchy, and refreshing!

7. Kkakdugi (cubed radish kimchi)

Kkadugi is the most common kimchi that’s made with Korean radish. Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings. Easy!

8. Chonggak kimchi (ponytail radish kimchi)

Chonggak kimchi is made with a small variety of white radish with long leafy stems, which is firmer and crunchier than the large varieties. 

9. Quick Dongchimi (radish water kimchi)

Dongchimi (동치미) is a mild water-based kimchi made with a small variety of white radish called dongchimi mu. 

10. Nabak kimchi (water kimchi with napa cabbage and radish)

Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing! 

11. Pa kimchi (green onion kimchi)

This easy kimchi made with tender green onions (also called scallions) is a favorite of mine!

12. Buchu kimchi (garlic chives kimchi)

This kimchi made with tender garlic chives (buchu – 부추) is one of the easiest kimchi variety to make! 

13. Oi sobagi (stuffed cucumber kimchi)

Cucumbers are salted and then stuffed with a seasoning mix. Oi sobagi is crisp, crunchy and delicious!

14. Kkaennip kimchi (perilla leaf kimchi)

Kkaennip kimchi is a traditional way to preserve fragrant perilla leaves to be enjoyed during the off season. 

15.Bok choy kimchi

Geotjeori (fresh kimchi) is typically made with napa cabbage. This one is made with tender baby bok choy, cheongyeongchae (청경채) in Korean. 

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