My Korean Food Receipes: Delicious and Surprising Flavors

I love to cook and I love Korean food. So, I decided to take my passion for cooking and combine it with my love of Korean flavors. I’d like to share my two favorite Korean food recipes that I have tried and loved. Hopefully, you will find something here that you like as well!


My first recipe is a simple and delicious Bibimbap. Bibimbap is a Korean dish that has been around for hundreds of years. Bibim means “mixed” and Bap means rice, so bibimbap refers to the mixture of vegetables and meat with rice. You can add anything you want in your bibimbap and the possibilities are endless. I’m going to teach you how to make simple beef bibimbap today, but it will be just as good if you add any other kinds of meats or vegetables. Bibimbaps taste best when they’re served hot!

The following ingredients are enough for two servings:

  • 300 grams of mixed vegetables (cabbages, carrots, cucumbers)
  • ¼ pound of thinly sliced beef
  • Dashima Kimchi (if you can’t find dashima, than add more cabbage or carrots)
  • sesame oil
  • salt
  • gochujang (red pepper paste), soy sauce and sugar
  • Bibimbap Sauce: 4 tablespoons of red pepper powder, 3 ½ tablespoons of water, 1 tablespoon of sesame oil, 2 teaspoons of sugar

How to cook Bibimbap:

First you’ll need to boil the carrots and then wash and cut up all your vegetables. You can use any vegetables you like for bibimbap just remember that the more variety the better. Slice up some cucumbers into matchsticks and thinly slice some onions. If you’re using beef put it in a frying pan on low heat with a little bit of sesame oil so it doesn’t stick to the pan. Fry it up as you would do with any other kind of meat.

Once it’s done cooking, make sure to remove any excess oil and set it on some paper towels to absorb the rest. You want your meat to be a little bit crispy but not too dry. Now all that’s left is to mix together the vegetables and beef and divide them on two separate plates so they look pretty! If you want to use dashima for your bibimbap, now is the time because once you add sauce it will lose its crispiness.

Now let’s prepare the bibimbap sauce by mixing all ingredients in a bowl until everything dissolves nicely. Your rice should have already finished cooking so now just put your vegetables and meat over rice in a bowl, pour the bibimbap sauce on top and mix it all together. Add some gochujang if you want an extra spicy kick!

If you don’t finish eating everything in your bowl just put your leftover vegetables and meat back into the pan without any sauce. Let them cook again for a few minutes on low heat so they can dry out a little bit. This is what my mom always taught me to do because she doesn’t like wasting food. Now serve your kimchi on the side of your rice with some more gochujang or red pepper paste mixed in for extra flavor. Bibimbap tastes best when served hot but if you eat it cold then I guess that’s okay too! Just let it cool down for a little while before you serve it.

Kimchi Jjigae

Kimchi Jjigae (김치 찌개) is delicious and spicy stew made with kimchi, gochujang, tofu and pork or beef. The ingredients are simple but it has a unique taste that you’ll fall in love with after the first bite! Although you can make this dish with any kind of meat or vegetables you like most people use pork, but if you’re vegetarian than just replace the meat with more tofu.


  • 1 pound of pork (You can also use beef)
  • 1 pound of tofu (sliced into cubes)
  • 5 cups of chopped kimchi
  • 2 tablespoons gochujang (red pepper paste)
  • 3 cups water
  • 4 garlic cloves (minced)
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Dashima
  • Kimchi Stew Sauce: 6 tablespoons red pepper powder, 6 tablespoons water, 2 teaspoons sesame oil, 1 tablespoon gochujang

How to Make Kimchi Jjigae:

Please note that if you’re using beef then fry it before adding the other ingredients in the next step because you want your meat to be a little bit crispy but not overcooked. Once it’s done frying set it on some paper towel to soak out any excess oil.

Once you’ve added all the ingredients mix them all together and let it cook for 5 minutes before adding the sauce. Make sure you mix everything together so your kimchi doesn’t burn at the bottom of the pan! For this dish, I decided to use tofu instead of meat so I fried my tofu first with some sesame oil but if you’re using pork than just add it after you have already fried up all the vegetables.

Mix all seasoning ingredients in a bowl until they become a paste and then add that to your kimchi jjigae. Keep in mind that you can add more gochujang for a spicier stew, but the red pepper powder is already quite spicy so be careful!

Once your jjigae is fully cooked serve it with rice and kimchi on the side so they stay fresh and crisp. Even though this dish is spicy it still has a nice balance of sweet and sour flavors so if you’re not too fond of super spicy food than this dish will probably change your mind! I hope you try making Kimchi Jjigae at home because it’s delicious and easy to make.

There you have it, my two favorite Korean recipes! You can make this dish in your home and it’s really easy to make plus it’s full of flavor. If you enjoyed this recipe then don’t forget to share it with your friends and family because there is nothing better than sharing good food! Even though kimchi jjigae might seem like a weird dish (especially if you’re not Korean) I highly recommend you try making it at least once in your lifetime. It will take some time but trust me when I say that after the first bite you’ll be in love with this unique taste! I hope you enjoy trying them out as much as I did. If you have any questions or comments, please feel free to leave them below. Thanks for reading! 🙂

The content is based on the experiences and stories of Jake. You can share your own Korea-related experiences, thoughts, and sentiments in any field or category you want. Connect with Sense of K and Inspire others by submitting your stories to 

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