Kimchi udon soup is a warm noodle soup with savory flavors of dashi and kimchi. I recommend adding tofu, fish cakes, shiitake, and crown daisy, but you can easily customize the toppings to your liking as well.
This easy dak kalguksu is a warm Korean noodle soup prepared in a light chicken-based broth with hearty vegetables and chewy, flat noodles. Its mild and clean flavor tastes even better with a side of crunchy, fresh kimchi.
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.
In this quick gochujang seafood pasta, spaghetti noodles are tossed in a spicy red sauce that gets its deep umami and spice from the Korean chili paste and fried garlic. You also get juicy, tender bites of shrimp that give this dish its refreshing seafood taste.
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.
Seolleongtang is a rich ox bone soup that is particularly delightful to enjoy on cold day. While this nourishing soup takes some time to prepare, you’ll have plenty to freeze and enjoy later on a whim. The creamy, flavorful soup has a nutty, beef flavor and is finished with toothsome noodles and fresh, sliced green onions.