Taste Korea

  Korean-Style Galbijjim Recipe (Braised Short Ribs) Galbijjim was always the dish that meant something good was happening — a birthday, a holiday, family visiting from out of town.  It takes a bit more time than most of the recipes I’ve shared here, but most of that time is just the pot quietly doing its thing while the ribs turn fall-apart tender. So, What Is Galbijjim? Galbijjim is beef short ribs braised low and slow in a sweet soy-based sauce until they’re melt-in-your-mouth tender, usually with potatoes, carrots, and chestnuts simmered right alongside.  It’s one of the most common dishes at Korean holidays and celebrations — the kind of thing grandmothers are famous for making. What You’ll Need (Serves 4) 1.2kg beef short ribs (flanken-cut works well) 1 large potato, cut into chunks 2 carrots, cut into chunks 1/2 onion, roughly chopped 4–5 dried shiitake mushrooms, soaked A handful of chestnuts, peeled (optional but traditional) 1/2 cup soy sauce 3 tbsp sugar 2 tbsp...

  Korean-Style Ojingeo Bokkeum Recipe (Spicy Stir-Fried Squid) Ojingeo bokkeum was never a “special occasion” dish growing up — it was just what showed up on a regular weeknight when my mom wanted something quick but still packed with flavor. The squid cooks fast, the sauce comes together in minutes, and somehow it always tastes like more effort went into it than it actually did. So, What Is Ojingeo Bokkeum? Ojingeo bokkeum is squid stir-fried in a spicy gochujang-based sauce along with onions, cabbage, and carrots. It’s punchy, a little sweet, a little smoky from the high heat, and it comes together in under 20 minutes. You’ll find it as a standalone dish over rice, or as anju alongside drinks. What You’ll Need (Serves 2–3) 2 whole squid, cleaned and sliced into rings or strips 1/4 cabbage, roughly chopped 1 carrot, thinly sliced 1 onion, sliced 2 green onions, cut into pieces 2 tbsp gochujang 1 tbsp gochugaru 1 tbsp soy sauce 1 tbsp sugar 1 tbsp minced garlic 1 tsp grated ginger ...

What Do Koreans Eat for Breakfast? Whenever friends visiting Korea ask what breakfast looks like, they're usually expecting toast or cereal — and they're surprised when I tell them a traditional Korean breakfast often looks almost identical to lunch or dinner.  Rice, soup, and a handful of side dishes are completely normal first thing in the morning. Here's what that actually looks like, and how it's changed for modern Korean households. The Traditional Korean Breakfast A classic Korean breakfast (밥상, bapsang) usually includes steamed rice, a soup or stew, and a few small banchan (side dishes) like kimchi, seasoned vegetables, or a piece of grilled fish.  It's essentially a smaller version of a regular Korean meal — Korean food culture doesn't traditionally separate "breakfast food" from other meals the way many Western cuisines do. Common Breakfast Soups Doenjang-guk (된장국) — A soybean paste soup with vegetables and tofu, mild and savory, on...

Korean-Style Dakgalbi Recipe (Spicy Stir-Fried Chicken) Dakgalbi is one of those dishes that turns dinner into an event. Everyone gathers around one big pan, the chicken and rice cakes are sizzling away, and by the end someone always throws in rice to fry up in the leftover sauce.  It’s loud, a little messy, and genuinely fun to make. So, What Is Dakgalbi? Dakgalbi is chicken marinated in a spicy gochujang-based sauce, stir-fried together with rice cakes, cabbage, sweet potato, and perilla leaves, usually right on a big flat pan at the table.  It started in Chuncheon and spread everywhere from there — today it’s a staple at Korean group dinners, especially with friends who don’t mind sharing one pan. What You’ll Need (Serves 3–4) 600g boneless chicken thigh, cut into bite-sized pieces 200g tteok (rice cakes), the flat oval kind if you can find it 1/4 cabbage, roughly chopped 1 sweet potato, sliced 1 onion, sliced 2 perilla leaves, torn (or substitute a few extra cabbage leaves...