This classic gimbap is prepared with lightly seasoned vegetables, tangy pickled daikon, fluffy eggs, and savory ham. The Korean seaweed rice rolls are packed with flavor and texture, and are great as on-the-go meals. It’s also a delicious and different way to use up some of that leftover holiday ham.
Radish Kimchi Fried Rice is a quick and easy way to use up some leftover white rice and radish kimchi. It’s an umami-packed, vegan fried rice that gets its texture and spice from the crunchy and juicy radish kimchi.
This creamy and velvety doenjang risotto adds distinct Korean flavors to a traditional Italian rice dish. The Korean soybean paste gives this savory mushroom risotto another punch of instant umami. To balance the earthy flavors and for some added zing, we finish the dish with a light sprinkle of fresh lemon zest.
Yeolmu kimchi bibimbap is a simple, Korean barley rice bowl mixed with young radish kimchi and a spicy gochujang-based sauce. With crunchy radish greens and chewy barley rice, this fresh and mildly spicy dish is perfect to enjoy on a hot summer day.
Nurungji Dakjuk is a Korean chicken porridge made with scorched rice. This comfort food is convenient to make on a whim and great for when you’re feeling under the weather. The scorched rice in this original recipe cuts down prep time and adds a wonderful toasted flavor.
Chicken katsudon is a warm bowl of chicken katsu cooked in a sweet and savory sauce with eggs and onions, all served over a bed of rice. It is quick and simple to make with some leftover chicken katsu.