Taste Korea

Kimchi Fried Rice(김치볶음밥) Recipe (Korean Kimchibokkeumbap) The first time I made kimchi fried rice, it wasn't in a fancy kitchen — it was late at night, I had leftover rice in the fridge and a jar of kimchi that was starting to turn a little too sour to eat on its own.  Ten minutes later, I had one of the best meals I'd ever cooked. That's the magic of kimchi fried rice: it turns humble, everyday ingredients into something bold, comforting, and deeply satisfying.  It's one of the first dishes Korean home cooks learn, and it's often the dish that makes people fall in love with Korean food. What Is Kimchi Fried Rice? Kimchi fried rice (김치볶음밥, kimchi bokkeumbap ) is a Korean comfort food made by stir-frying rice with kimchi, its flavorful brine, and a few pantry staples.  It's naturally spicy, savory, and slightly tangy, thanks to the fermented kimchi.  Koreans traditionally make this dish with kimchi that has aged for a few weeks and turned extra sour — the str...

Galbijjim(갈비찜) 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) 2⅔ lb (1.2 kg) bone-in beef short ribs, cut into thick pieces about 1½–2 inches (4–5 cm) thick 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 ...

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 1 tbsp rice wine (optional) 1 tbsp sesame oil Neutral oil, for cook...

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...

Dakgalbi(닭갈비) 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 medium sweet potato, sliced into half-moons about ¼ inch (5–6 mm) thick 1 onion, sliced 2 perilla leaves, tor...