Rabokki, short for “ramyeon” (Korean instant noodles) and “tteokbokki” (spicy rice cakes), is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce. If you’re looking for a quick and easy meal packed with traditional Korean flavors, rabokki is a must-try!

What is Rabokki?

Rabokki is a Korean street food that’s very similar to tteokbokki. For those unfamiliar with tteokbokki, the dish consists of rice cakes and fish cakes that are served in a spicy sauce made of gochujang, gochugaru, anchovy stock, soy sauce, and sugar. What makes rabokki different is the addition of ramen noodles and its various toppings used.

This recipe for rabokki is very basic. No additional toppings are included but I will list some options below if you would like to dress it up.

Origins of Rabokki

Rabokki’s history can be traced back to the mid-20th century when South Korea was going through significant social and economic changes. After the Korean War, there was a shortage of food, and instant noodles like ramyeon became an affordable and convenient source of sustenance. Tteokbokki, on the other hand, was already a beloved traditional dish that had been around since the Joseon Dynasty (found in 1392).

Combining the noodles with the already loved tteokbokki offered a filling snack that was not only tasty but also budget-friendly. Street vendors began selling rabokki, making it a hit among students, workers, and anyone looking for a quick and satisfying meal.

Today, rabokki is a cherished part of Korean street food culture and can also be found on restaurant menus.

Rabokki Ingredients

• Dashi stock: You can use dashi stock or anchovy stock to make this recipe. My favorite dashi powder is Kanoya Original Dashi Stock Powder, which is a mix of bonito flakes, sardines, herring, and kelp.
• Kelp (Kombu): The kelp infuses the stock with a mineral taste. It’s very mild so you can omit it if you don’t have it on hand.
• Garlic: I like to add a teaspoon of minced garlic to make the dish a little more pungent.
• Gochujang: Gochujang is a spicy Korean red pepper paste often used in soups and stews. It’s very smoky, salty, and pungent, and is a staple ingredient in Korean cooking. You can make it from scratch or get it on Amazon.
• Gochugaru: Gochugaru, which are Korean chili flakes, is another essential ingredient in Korean cooking. The chili flakes, called taeyangcho or gochu flakes, are crushed and dried, and have a less intense flavor profile than gochujang. Since they are not fermented they simply provide smokiness and a little heat.
• Soy Sauce: The soy sauce imparts saltiness and plenty of umami.
• Sugar: A little granulated sugar is added to balance the savory and salty flavor of the sauce. Feel free to use honey if you prefer it over sugar.
• Korean Rice Cakes (Tteokbokki Tteok): These cylindrical rice cakes are the heart of rabokki. In terms of chewiness, they are similar to mochi and are also slightly sweet.
• Korean Instant Ramen (Ramyeon, Ramyun): While you can use any instant ramen noodles you like, the spicy flavor varieties work best to complement the overall spiciness of the dish.
• Green Onions: Green onions are the classic topping used because of their refreshing crunch and pop of color.
• Sesame Seeds: The sesame seeds complete the dish by mellowing the strong pepper flavor and imparting some nuttiness.

How To Make Rabokki

Scroll all the way down for the full recipe.

1. Gather all of your kitchen tools and ingredients.
2. Prep all the ingredients so you can follow the recipe smoothly.
3. Begin by adding the dashi stock and kelp in a medium size pot and bringing the stock to a boil.
4. As soon as the stock starts to boil, remove the kelp. You can discard it or slice it into strips and pan fry it with a little soy sauce (my mother’s trick since she hates to throw away food).
5. Add the garlic, gochujang, gochugaru, soy sauce, and sugar, and bring to a boil one more time.
6. Add the rice cakes and cook for 3 minutes.
7. Add the ramyun noodles and sliced fish cakes and boil for another 2 to 3 minutes, until the noodles are cooked.
8. Serve the rabokki in shallow bowls and top with green onions and sesame seeds. Enjoy!

Fun and Tasty Toppings To Add

For those looking to dress up their rabokki and layer it with even more flavor, here are some of the most popular toppings used in Korea:

• Cheese: Cheddar cheese or mozzarella cheese are popular choices. Let the cheese melt on top and mix it into the sauce. Delicious!
• Eggs: Regular boiled eggs or quail eggs, sliced in half.
• Dumplings: Any type of dumplings such as gyoza, mandu, or pot stickers.
• Kimchi: I love the addition of kimchi for its sour and acidic taste. It makes the flavor of rabokki really shine!
• Cabbage: Shredded or chopped cabbage is added during the cooking process.
• Leeks: Chopped leeks are also added during the cooking process so they are tender when eaten.
• Wiener Sausages: Two or three wiener sausages can be used as a topping to add saltiness and make the dish more filling.
• Perilla Leaves: Getting used to the taste of perilla leaves may take some time as it’s very unique. The best way I can describe the type of perilla leaves used in Korean cooking (Japanese cuisine uses shiso leaves which is a type of perilla leaf, but is different in taste, size, and thickness) is that they are little minty, very grassy and licorice-like.
• Nori (Toasted Seaweed): Toasted seaweed pairs beautifully with rabokki. It has a sweet, mineral, and almost nutty taste, that blends perfectly with the flavors of this spicy rice cakes and ramen noodle dish.

How To Serve Rabokki

Rabokki should be served in individual bowls so that people can add their own favorite toppings. It’s best eaten right away when the dish is hot and the ingredients are the perfect texture. If you would like to make rabokki ahead of time, I recommend making the entire dish minus the the fish cakes and ramyun noodles.

That’s because both the fish cakes and ramyun noodles will absorb the broth and expand a lot, resulting in a mushy mess you won’t want to eat!

You can add the fish cakes and noodles when you are warming up the dish, right before eating it.

Cooking Tips

Spice Level

You can control the spice level by adjusting the amount of gochujang. Most of the heat comes from this fiery red paste so if you are someone like me, who prefers low to medium heat, start by using less gochujang. Do a taste test and add more until you are satisfied with the spice level.

Cooking Time

Cooking time is very important for this dish! Keep an eye on the texture of the noodles. My recipe recommends boiling the noodles for 2 to 3 minutes but it really depends on the type of noodles you are using. Some fresh ramen noodles take less than a minute to cook while other thicker noodles take a minute longer. Taste them every 30 seconds or so to get the perfect texture.

Balancing Flavors

You can also adjust the overall taste of rabokki based on your personal preferences. Add more soy sauce for an extra umami kick, more sugar (you can also use honey) for a sweeter taste, and a dash of fish sauce for extra saltiness and a stronger fermented taste.

Toppings

Lastly, keep in mind that each garnish will add extra flavor to the dish. Cheese will make your bowl of rabokki creamy and less aggressive in taste, kimchi will make it saltier and vinegary, dumplings and sausages will add a meaty element, and perilla leaves will lighten up the dish with its refreshing grassy and anise-like taste.

What To Serve With Rabokki

Here are other popular Korean dishes to pair with this street food favorite:

• Dongchimi (Korean radish water kimchi)
• Sookju namul (Korean bean sprout salad)
• Pajeon (scallion pancakes)
• Gyeran jjim (Korean steamed egg)
• Musaengchae (Korean spicy daikon salad)

Did you like this rabokki recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Rabokki (Tteokbokki with Ramen)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Rabokki is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Noodles
• Method: Boiling
• Cuisine: Korean

Ingredients

Units USM

• 3 1/2 cups dashi stock, anchovy stock, or water
• 1 3-inch long and 2-inch wide piece of kelp (optional)
• 1 teaspoon minced garlic
• 3 tablespoons gochujang
• 1 /2 teaspoon gochugaru
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 12 pieces Korean rice cakes (tteokbokki tteok)
• 1 package Korean instant ramen like Nongshim ramyun
• 2 sheets Korean fish cakes, sliced into strips
• 2 green onions, chopped
• 1 teaspoon sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

1. Add the dashi stock and kelp in a pot over medium high heat, and bring to a boil. When the water is boiling, remove the kelp immediately (you can discard it or save it to make seasoned kombu later).
2. Add the garlic, gochujang, gochugaru, soy sauce, sugar, and stir to combine.
3. Bring the broth to a boil and when it’s boiling, add the rice cakes and cook for 3 minutes.
4. Add the ramen noodles and fish cakes and cook for 2 to 3 minutes, until the noodles are cooked.
5. Turn the heat off and divide the rabokki into two bowls. Top with green onions and sesame seeds and serve immediately.

Notes

Make ahead of time:

Hold off on the fish cakes and ramen noodles if you are planning to make this ahead of time. Follow the recipe as is but only add the fish cakes and ramen noodles right before you are ready to eat the rabokki. You can make the rest ahead of time, for up to a day.

Leftovers: Unfortunately, rabokki doesn’t make good leftover food because the ramen noodles and fish cakes will get mushy and expand in size. I recommend removing them and keeping the rest in an airtight storage container. It will keep for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 540
• Sugar: 20.6g
• Sodium: 3300mg
• Fat: 10.6g
• Saturated Fat: 3.4g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 92.4g
• Fiber: 2.5g
• Protein: 7.3g
• Cholesterol: 12.5mg

Keywords: rice cakes

Recipe Card powered by

Rabokki (Tteokbokki with Ramen – Street Food)
Pickled Plum.

If bold, crispy, chewy, garlicky goodness is your thing, give this Korean chive pancake a try! Garlic chives make the perfect filling for this iconic plant based Korean side dish. Serve it with a simple four ingredient dipping sauce that punches way above its weight class!

What is a Korean Chive Pancake?

Buchujeon are savory Korean garlic chive pancakes, pan fried until golden brown. The batter is light, airy and super satisfyingly crispy / chewy – and the flavor manages to be both mildly garlicky and zingy at the same time.

Garlic chive pancakes are commonly served in Korea as a side dish (banchan) or as a snack, alongside a bold, savory dipping sauce.

What are Garlic Chives?

Garlic chives come from the same allium family that includes garlic, onion and leeks. They have long, thin, flat green leaves and an aromatic mild garlic taste that is much less pungent than actual garlic cloves. However, they are different from chives which have hollow, cylindrical leaves and a more grassy, oniony flavor.

Korean Chive Pancake Ingredients

• Korean Pancake Mix or All-Purpose Flour: Use one or the other. Some Korean pancake mixtures have added ingredients like garlic powder, pepper, sugar, etc. But I’ve found the flavor of the finished buchujeon to be similar with both pancake mix and plain all purpose flour. So, your choice.
• Cornstarch: You’ll only need 1/2 tablespoon in the batter. Cornstarch contributes to the overall crispy exterior texture.
• Cold Water: When I say cold, I mean frigid. And this is for two reasons. Ice cold water binds ingredients in the chive batter better than warm water – and it inhibits the formation of too much gluten (which can result in chewy pancakes). But also, the sudden temperature change when the cold batter hits the hot pan results in crispier pancakes. Science!
• Garlic Chives: These are mildly garlicky and oniony in the best way. Slice a bunch (about 3 ounces) one time in half crosswise (in the middle of the bunch).
• Garlic Cloves: Mince 2 cloves finely for a little added sharp pungency.
• Salt and Pepper: No need to get fancy here. Use what you’ve got handy. Although I definitely prefer kosher salt when cooking – as it’s less overtly salty than equal amounts of regular table salt.
• Cooking Oil: Use any neutral cooking oil you have in your pantry. I like using grapeseed oil – although vegetable oil works just as well. However, olive oil – with it’s assertive natural flavors and low smoke-point – is wrong for this Korean chive pancake recipe.

Ingredients for the Dipping Sauce

• Soy Sauce: 2 tbsp soy sauce is the main source of savory and earthy umami in this chive pancake dipping sauce.
• Rice Vinegar: Rice vinegar is mildly tart, with a hint of gentle sweetness around the edges. It blunts the more assertive notes from the soy sauce and rounds out the flavor profile so nicely. Grab rice vinegar on Amazon.
• Sugar: I’m using 1 tsp sugar. It enhances the sweetness without taking it into cloying territory. If you prefer more or less sweetness, add the sugar last and stir in slowly, tasting as you go, until you find the right level.
• Sesame Oil: This has an intensely nutty and aromatic flavor with a roasted aroma. It adds unreal depth and complexity to this simple 4 ingredient dipping sauce. And a little goes a long way. I’m only using 1/4 teaspoon sesame oil.

To make the buchujeon dipping sauce, simply whisk the ingredients together in a small bowl until the sugar has completely dissolved – and you’re good to go!

How to Make Buchujeon

1. Gather all of your cooking tools and ingredients.
2. Mix the Korean pancake mix (or all-purpose flour), cornstarch and ice cold water in a large bowl until it’s smooth.
3. Add the garlic chives, minced garlic, salt and pepper – and mix again until the garlic chives are covered in batter.
4. Place a large skillet or frying pan over medium heat. Once the pan is hot, add 2 tablespoons of cooking oil. Swril the oil around the pan until the cooking surface is evenly coated.
5. Then ladle about a quarter of the mixture out and add it to the pan.
6. Quickly spread the mixture out by moving the pan from side to side. Alternatively, you can gently spread it around with the bottom of the ladle or a spatula.
7. Cook for around 3 to 4 minutes – until the side facing up starts to set. Then flip the pancake and cook until both sides are golden brown.
8. Next, transfer the Korean chive pancake to a plate, and repeat the process (3x) with the remaining pancake batter. If you need a bit more oil, be sure to reapply between pancakes.
9. Finally, cut each pancake into quarters (or smaller if you prefer). Serve immediately with the dipping sauce.

What to Serve With Korean Garlic Chive Pancakes

When I serve these chive pancakes, it’s usually as an appetizer or side dish served alongside other Korean banchan. But buchujeon is substantive enough to be the sole side dish to a hearty Korean meal as well. So here are a few things that pair perfectly.

And Check Out These Other Delicious and Easy Asian Pancake Recipes

Scallion Pancakes (Pajeon – 파전 )

Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe

The Best Okonomiyaki (お好み焼き)

Kimchi Pancake (How to Make Kimchijeon)

How to Store Leftovers

Refrigerate any leftover Korean chive pancakes in an airtight food storage container for up to 3 days. If stacking multiple pancakes, place a paper towel between them to keep them from sticking together.

Tips on reheating:

• For the best (crispy) results, use a non-stick skillet on the stovetop – not the microwave. Unless the skillet you’re using is super old, you shouldn’t need any oil to reheat at all.
• Get the pan going over medium to medium high heat – and add your chive pancake slices.
• Cook on each side for a minute or two, until hot and crispy.

Did you like this Korean chive pancake recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Chive Pancake (Buchujeon)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Bold, crispy, chewy and garlicky, this Korean chive pancake calls for garlic chives as a plant-based filling. Serve this iconic Korean side dish with a simple yet punchy four ingredient dipping sauce.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 4 pancakes
• Category: Appetizer
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegan

Ingredients

Units USM

• 1 cup Korean pancake mix or all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup ice cold water
• 3 ounces garlic chives, cut in half crosswise
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 to 3 tablespoons neutral oil such as vegetable oil or grapeseed oil

Dipping Sauce

• 2 tablespoons soy sauce
• 2 tablespoons plain rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon sesame oil

Cook Mode Prevent your screen from going dark

Instructions

1. Mix the pancake mix, cornstarch, and water in a bowl, until smooth.
2. Add the garlic chives, garlic, salt and pepper, and mix.
3. Place a large skillet over medium heat and when the pan is hot, add 2 tablespoons of oil.
4. Swirl the oil around the pan to evenly coat the surface. Ladle up about a quarter of the mixture and add it to the pan.
5. Quickly spread the mixture by moving the pan from side to side, or by gently spreading it with the back of the ladle, to form a round pancake [square or rectangular works too].
6. Cook for 3 to 4 minutes, until part of the top is cooked, and flip the pancake. Cook until parts of the pancake are golden brown.
7. Transfer to a plate and repeat the same process 3 more times (you may need to coat the pan with a little more oil, in which case, the remaining 1 tablespoon can be used).
8. Cut each pancake into quarters or smaller pieces if you prefer, and serve with dipping sauce.

Notes

Store the leftover buchujeon in an airtight storage container and refrigerate for up to 3 days. 

To reheat the slices, place a non stick skillet over medium heat and add the slices once the skillet is hot. Cook for 2 to 3 minutes and serve. You shouldn’t have to add any oil to the skillet, unless the skillet you are using is very old (add just a little – one teaspoon of oil should be enough).

Nutrition

• Serving Size: 1 pancake
• Calories: 185
• Sugar: 0.5g
• Sodium: 4mg
• Fat: 7.3g
• Saturated Fat: 5.6g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 26.2g
• Fiber: 1.4g
• Protein: 4g
• Cholesterol: 0mg

Recipe Card powered by

Korean Chive Pancake (Buchujeon)
Pickled Plum.

Making dolsot bibimbap in a skillet is so easy! This recipe uses cabbage kimchi to add salty, savory, and spicy notes to the dish. But feel free to add your own spin to it. Ready in 25 minutes from start to finish (including prep time!).

What is Dolsot Bibimbap

Dolsot bibimbap is a Korean mixed rice dish served in a screaming hot stone pot. Common bibimbap ingredient additions are veggies like mushrooms, zucchini, carrots, fernbrake, kimchi and cucumber – and proteins like beef, octopus and eggs.

The stone bowl serves two purposes.

1. Once the bowl has been heated throughout, it is brushed with sesame oil. After the rice is placed in the bowl, it begins to sizzle, brown and get crispy. The texture and flavors are incredible!
2. Also, since the stone bowl is so hot, it keeps the overall dish hot as you eat it. And your dolsot bibimbap won’t cool down as quickly as it would served in more common tableware.

What’s the Difference Between Bibimbap and Dolsot Bibimbap

• Bibimbap is the rice recipe itself – featuring short grain rice mixed with veggies, meat or seafood and condiments.
• Dolsot refers to the sizzling hot stone bowl.

Therefore, bibimbap can be served on any type of plate or bowl – whether it’s ceramic or plastic. But if it’s prepared and served in the hot stone bowl (dolsot), then it’s dolsot bibimbap.

Luckily, I’ve got a simple technique for getting the crispy rice from a dolsot bibimbap without needing to run out and buy a stone pot. Because you can just use a skillet to get that trademark crispy rice!

Dolsot Bibimbap Ingredients

• Cooking Oil: Use a neutral oil like vegetable oil or grapeseed oil. Steer clear of olive oil for this recipe (as it’s got too much natural flavor).
• Shiitake Mushrooms and Zucchini: Shiitakes have a ton of umami and a meaty chew to them. And zucchini does a great job of soaking up the assertive flavors of the soy sauce, sesame oil and kimchi.
• Bean Sprouts and Baby Spinach: Bean sprouts impart a wonderful wilted crunchy texture that plays nice with the crispy edges of the rice. And baby spinach introduces pops of verdant color. Some people like adding carrots sliced matchstick thin. If that’s you, feel free to add them too.
• Cooked Rice: I like using short grain Japanese rice. It’s common to see true short-grain rice at the grocery store sold as sushi rice. The secret is using leftover cooked rice that has had time to dry out in the refrigerator overnight. That way, when you introduce the liquid seasonings in the skillet, the rice grains can take on the added moisture without becoming gloppy. Here’s a tutorial on how to cook Japanese rice on the stove top or in a rice cooker. And you can grab short grain rice on Amazon.
• Cabbage Kimchi: This fermented Korean cabbage is funky, salty and bright. While the spice level can run the gamut from mild to volcanic, most kimchi is fairly tame when it comes to actual heat.
• Soy Sauce and Sesame Oil: You’ll get a blast of umami from soy sauce – and a toasted nuttiness from a couple teaspoons of sesame oil.

Finishing Touches

• Eggs: Many dolsot bibimbap recipes call for a raw egg yolk served on top right at the end. And that’s delicious! However, I prefer a fried egg served sunny side up with a runny yolk. Try to buy eggs that are Certified Humane. It’s way easier than you might think these days. Here’s how to decode the egg carton.
• Salt and Pepper: These are seasonings you can use (or omit) based on your personal taste. And you’re not stuck with black pepper only. Gochugaru (smoky dried Korean chili pepper) works as well.
• Bibimbap Sauce: This condiment adds a little extra fiery zing (more on this Korean sauce in a sec).
• Optional Toppings: Many people enjoy a sprinkle of sesame seeds or a bit of chopped green onion (scallions).

How to Make Bibimbap in a Skillet

1. Gather all of your cooking tools and ingredients.
2. Get a large skillet, frying pan or flat bottom wok on the stove over medium high heat and add the vegetable oil. Once the oil is hot, gently (and carefully!) swirl it so that it covers the cooking surface of the skillet evenly.
3. Add your mushrooms and fry for 2 minutes.
4. Next, add the sliced zucchini and pan fry for 2 minutes.
5. Then add the chopped spinach and bean sprouts to the skillet and cook for 1 minute.
6. Break up your leftover rice with a rice paddle or spatula (or even your hands). You want to make sure there aren’t any large clumps. Then mix the rice in with the vegetables and cook for an additional 2 minutes.
7. Add your kimchi, soy sauce and sesame oil to the skillet at this time and gently toss or stir the ingredients so that the rice is evenly coated – and mixed in with the veggies.
8. Next, spread the rice mixture out so that it evenly covers the cooking surface of your skillet. Use the entire surface of the pan so as much rice is in contact with the heat as possible. Continue cooking for 2 to 3 minutes without touching it – until the edges of the rice start to look a little crispy.
9. At this point, turn the heat off and set the skillet aside (with the food still inside!).
10. In another pan or skillet over medium heat, add a little cooking oil and fry your eggs for a couple of minutes. I like sunny side up eggs with a runny yolk, but you do you.
11. Finally, divide the bibimbap into four servings and top each with an egg. Serve with bibimbap sauce.

Bibimbap Sauce

Think of Korean bibimbap sauce as a spicy, sweet, nutty and savory condiment you can serve alongside dolsot bibimbap. It’s a mixture of gochujang sauce, garlic, sesame oil, rice vinegar, a tbsp of sugar (and / or a couple tablespoons of honey) and a pinch of salt.

• I’ve got an easy, foolproof recipe for the best homemade bibimbap sauce here.

And keep in mind, much like the ubiquitous ketchup served with French fries, you can use a little or a lot – based on your personal preferences.

What to Serve With Bibimbap

Dolsot bibimbap is one of those humble, hearty, substantive kitchen sink meals. And since there’s so much going on in terms of ingredients and flavors, I tend to think more in terms of small, appetizer portion sides. These small Korean dishes are called banchan. Here are a few favorites.

And check out these other popular and easy Korean recipes

Kimchi Pancake (How to Make Kimchijeon)

Soondubu Jjigae (Korean Spicy Tofu Stew)

Korean Seaweed Soup (Tofu Miyeok-Guk)

Jjamppong (Korean Spicy Seafood Noodle Soup)

How to Store Leftovers

Leftover bibimbap can be stored in an airtight food storage container in the refrigerator for 1 to 2 days.

• However leftovers should be stored without the eggs.
• Heat up leftovers in the microwave – or better yet, reheat in a hot skillet with a little oil.

Did you like this skillet dolsot bibimbap recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Skillet Dolsot Bibimbap

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This skillet dolsot bibimbap uses cabbage kimchi to add salty, savory, and spicy notes to the dish. But feel free to add your own spin to it!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: Rice
• Method: Stir frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Units USM

• 1 tablespoon vegetable or grapeseed oil
• 6 shiitake mushrooms, chopped
• 1 small zucchini, diced or sliced into thin strips
• 1 cup baby spinach, chopped
• 2 cups bean sprouts
• 4 cups day old (cold or room temperature), cooked short grain rice (also referred to as sushi rice)
• 200g cabbage kimchi (baechu kimchi), drained and chopped
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 4 eggs
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a large deep skillet over medium high heat, add the vegetable oil.
2. When the oil is hot, swirl it around to coat the surface of the skillet evenly. Add the mushrooms and pan fry for 2 minutes.
3. Add the zucchini and pan fry for 2 minutes.
4. Add the spinach and bean sprouts and pan fry for 1 minute.
5. Add the rice and gently break it up using a rice paddle or spatula. Mix it in with the vegetables and cook for 2 minutes.
6. Add the kimchi, soy sauce, and sesame oil and gently toss the ingredients around to coat the rice evenly.
7. Spread the rice so it covers the surface of the skillet and looks like a flat pancake. Continue cooking for 2 to 3 minutes without touching it, until the edges of the rice look a little crispy.
8. Turn the heat off and set aside.
   In another skillet, add a little oil and fry the eggs for a couple of minutes (sunny side up).
   Divide the bibimbap into 4 servings and top each serving with an egg. Serve with bibimbap sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3.7g
• Sodium: 404mg
• Fat: 11.3g
• Saturated Fat: 4.8g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 60.5g
• Fiber: 2.7g
• Protein: 14g
• Cholesterol: 186mg

Recipe Card powered by

Skillet Dolsot Bibimbap
Pickled Plum.

These tofu steaks are pan fried until crispy and coated in a gochujang sauce that’s smoky, sweet, and spicy. Learn how to make this delicious pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.

Frying tofu is an easy and delicious way to introduce this plant based protein to kids and tofu skeptics. It can be served with a little salt and pepper which lets the crispy exterior shine (read my tutorial on how to make crispy tofu), or it can be tossed it in a sweet and spicy sauce, like the recipe in this post, to maximize flavor.

This pan fried tofu with gochujang sauce is a quick weeknight meal high in protein that can be served over rice or as a side to vegetables or noodles.

Which Tofu Is Best For Frying?

There are a few different types of tofu that are excellent for frying. While they vary quite a bit in terms of looks and taste, they all have one thing in common – their firm texture. Here is a quick list of tofu to use depending on the type of pan fried dish you are planning on serving:

• Plain extra firm tofu or firm tofu sold in a block submerged in water. This type of tofu is great to marinate (like for this tasty teriyaki air fryer tofu recipe) as it takes on flavor really well. I like to use extra firm tofu when my goal is to achieve crispy tofu (dusted in cornstarch) with a pillowy soft interior for dishes like agedashi tofu and sweet and sour tofu. This type of tofu is also delicious when coated in panko breadcrumbs and baked in the oven. They make the best vegan katsu steaks!
• Tofu cutlet or pressed tofu is great for stir fries. The texture is firmer than extra firm tofu because the bean curd has been compressed and retains very little water. It’s easy to slice and is sturdy enough that it can be tossed with vegetables and sauce and won’t break.
• Fish tofu is also great to use in stir fries because of its firm texture and fishball-like flavor.
• Finally there’s tempeh, which isn’t technically tofu but is made from fermented soybeans. The texture is very firm and meaty and the flavor is rich and nutty. Not only does it go well with stir fries, it can be used in sandwiches or as a salad topping.

What Happens If I Fry Soft Tofu (Silken Tofu)?

It will simply fall apart. Silken tofu is very high in water so the texture is extremely delicate, which is why it’s called silken. It is best served in soups or on its own, topped with a few ingredients, such as the iconic Japanese dish hiyayakko (chilled tofu with toppings).

Pan Fried Tofu Ingredients

• Tofu: Using extra firm tofu ensures that the tofu steaks won’t fall apart when frying and transferring from skillet to a plate. You can also use medium firm but you will need to be more careful when handling the pieces.
• Soy sauce: I’m using regular Japanese soy sauce but light or low sodium soy sauce also works. You can also use tamari or liquid amino for gluten-free options.
• Mirin: Mirin has a slight sweetness similar to sake and is a wonderful ingredient to use to provide richness and umami to a dish.
• Sugar: I’m using just over a teaspoon of sugar to add extra sweetness. You can take it out if you prefer more savory over sweet.
• Gochujang: Gochujang is a Korean red chili paste often used to give a dish plenty of heat, smokiness, and a little sweetness. And a little goes a long way – 1 teaspoon is all you will need for this recipe.
• Mayonnaise: Mayonnaise is a popular ingredient used in Japanese cooking. It’s added to provide a creamy and fruity element, without the heaviness that full fat cream or half and half bring to sauces.
• Cornstarch: Cornstarch is used to coat the tofu steaks and give them a crispy exterior when pan fried. It also thickens the sauce once it’s added to pan. You can also use potato starch if that’s all you have in your pantry.
• Scallions: Chopped scallions are added in the end as a garnish to add color and a refreshing crunch.

Ingredient variations

• To make this recipe vegan, use vegan mayonnaise.
• Drizzle a little sesame oil on top of the tofu right before serving for extra nuttiness.
• Add half a teaspoon of gochugaru (Korean pepper flakes) to make it smokier.
• Add half a teaspoon of tobanjan to make it hotter.
• Mix one minced garlic or half a teaspoon of garlic powder into the sauce to make it spicier and extra pungent.

How To Make Pan-Fried Tofu With Gochujang Sauce

Scroll all the way down to the recipe card for the full recipe.

1. Start by prepping your ingredients.
2. Gather all of your kitchen tools and ingredients.
3. Drain and place your tofu block on a plate. Wrap it in a paper towel to absorb excess moisture and leave it for about 10 minutes.
4. Add the soy sauce, mirin, sugar, gochujang, and mayonnaise to a bowl, mix well, and set aside.
5. Unwrap the tofu and slice it into 2.5-inch squares that are about ¾-inch thick, for a total of 8 squares. Or, if you prefer, cutting the tofu into smaller tofu cubes also works.
6. Place a large skillet over medium-high heat and add the oil.
7. Dust each piece of tofu with cornstarch on all sides and when the oil is hot, add them to the skillet, one by one. Leave some space between the tofu steaks so they don’t stick together. You may need to do this in batches.
8. Pan-fry for a few minutes on each side until they are golden brown and turn the heat off.
9. Stir the sauce and pour it over the tofu. The sauce will bubble at this point so gently move the tofu around to coat evenly on both sides.
10. Transfer the tofu steaks to a plate and top with chopped scallions. Enjoy!

How Long Does Fried Tofu Keep In The Fridge?

If you have leftovers from this specific recipe, the tofu will keep for up to 3 days stored in an airtight container, and refrigerated.

For tofu cubes or steaks that have been pan fried without any sauce, they should last 4 to 5 days, also refrigerated and stored in an airtight storage container.

Leaving tofu out overnight isn’t recommended since bacterial contamination and food poisoning may occur. It shouldn’t be left out for more than 2 to 3 hours.

How To Know When Tofu Has Gone Bad

Here are some easy way to spot tofu that has expired:

• Bad tofu has a strong sour and pungent smell that’s impossible to miss.
• The color will change from white to off-white or tan.
• If it’s been opened in your fridge for more than a week, throw it out.

What To Serve With Fried Tofu

This tofu can be served as a main or a side, for lunch or dinner, or even as a late night snack. Its sweet, smoky, and slightly spicy taste make it easy to pair with dishes that aren’t too intense in flavor. Here are some of my favorite ways to serve this pan fried tofu:

• With a side of stir fry veggies with garlic sauce.
• Over Japanese fried rice (yakimeshi).
• With Cantonese style chow fun noodles.
• With a side of dry-fried green beans and a bowl of rice.

Other Easy And Delicious Tofu Recipes You Might Like

30 Delicious Protein Rich Tofu Recipes

Crispy Honey Sriracha Tofu

General Tso Tofu Recipe

The Best Vegan Mapo Tofu (麻婆豆腐)

Did you like this pan fried tofu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pan Fried Tofu With Gochujang Sauce

Print Recipe

★★★★★

5 from 1 review

Learn how to make this delicious sweet and smoky pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2
• Category: Tofu
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

• 1 block extra firm tofu, drained
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 1/2 teaspoon granulated sugar
• 1 teaspoon gochujang (Korean red pepper paste)
• 1 tablespoon mayonnaise or vegan mayonnaise
• 2 tablespoons cornstarch, or more if needed
• 2 tablespoons vegetable oil or grapeseed oil (peanut oil also works)
• 1 scallion, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Wrap the tofu in a paper towel and place it on a plate. Leave for 10 minutes to let some of the excess water out.
2. Meanwhile, mix the soy sauce, mirin, sugar, gochujang, and mayonnaise, in a bowl, and set aside.
3. Slice the tofu into approximately 2.5-inch squares that are about ¾-inch thick. You should have about 8 pieces in total.
4. Add the oil to a large skillet over medium high heat. When the oil is hot, dust each piece of tofu with cornstarch on both sides, and add them to the skillet, one by one, making sure not to overcrowd the pan. You may need to do this in batches.
5. Pan fry for about 2 to 3 minutes on each side, until the exterior is golden brown. Turn the heat off.
6. Stir the sauce and pour it over the tofu. Gently move the tofu around to coat evenly on both sides.
7. Transfer the tofu steaks to a plate and top with the chopped scallions. Serve.

Nutrition

• Serving Size: 2 tofu steaks
• Calories: 144
• Sugar: 5.9g
• Sodium: 290.2mg
• Fat: 5.2g
• Saturated Fat: 0.7g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 12.7g
• Fiber: 1.4g
• Protein: 10.6g
• Cholesterol: 0mg

Keywords: Bean curd

Recipe Card powered by

Easy Pan Fried Tofu With Gochujang Sauce
Pickled Plum.

This is a meatless version of the classic miyeok-guk soup with beef. It is a light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. Ready in 20 minutes from start to finish.

What is Korean Seaweed Soup?

Korean seaweed soup (Miyeok-Guk 미역국) is a traditional Korean soup typically made with rehydrated seaweed (miyeok: aka brown seaweed) and proteins like beef brisket or seafood like mussels, shrimp or abalone.

It’s known colloquially as Korean birthday soup – because this seaweed soup is commonly served to Korean mothers after giving birth. It is thought that this soup has the perfect balance of nutrients to help a new mother recuperate after labor.

And, throughout the years, it has become a celebratory soup that people eat on their birthdays as an acknowledgment of another year of life.

However, it doesn’t need to be your birthday to indulge in this delicious Korean soup. And I set out to create a meatless version of the classic miyuk guk you can enjoy anytime you want a little comforting, delicious Korean soup in your life.

Miyeok Guk Ingredients

Scroll all the way down for the full recipe.

• Dried Seaweed: The particular seaweed you’ll want to track down for this Korean soup is called miyeok (미역) – however it is more widely known in the West as sea mustard – or by it’s Japanese name: wakame. So what is wakame? Wakame is an edible seaweed (or kelp) with a strong marine flavor and a hint of sweetness. You’ll rehydrate wakame before using it (more on this step in a sec).
• Tofu: I’m using silken tofu for this soup instead of the traditional beef or seafood. However, you can use the bean curd of your choice. I tried it once with medium-firm tofu, and it was delicious as well.
• Enoki Mushrooms: Enoki mushrooms are long, thin white mushrooms with slim stems and small caps. They grow in clusters and, once cooked, take on a pliant firmness. Learn more about cooking with enoki mushrooms here.
• Dashi Broth: Think of dashi as ‘sea stock.’ You can use prepackaged dashi powder (much like bouillon) – or make your own dashi from scratch. The homemade stuff is delicious, but obviously a bit more time consuming than using the powdered granules. It’s fairly easy to track down the powdered stock at most Asian grocery stores – or grab dashi on Amazon here.
• Minced Garlic Cloves: Just a tiny bit of minced garlic imparts a sharp earthiness to the overall flavor profile.
• Soy Sauce: 1 tbsp of soy sauce adds another layer of umami to this Korean seaweed soup recipe.
• Fish Sauce: This is the table salt of Asia. It’s funky, savory and absolutely perfect. Learn more about fish sauce here.
• Sesame Oil: You’ll only need 1 tsp of this toasty oil. A little goes a long way!

How to Make Korean Seaweed Soup

1. Gather all of your cooking tools and ingredients. You’ll only need about 15 minutes of prep time – and can do all your prep as the seaweed rehydrates.
2. Place your dried seaweed in a bowl with water and let it rehydrate until soft. This should take 10-15 mins.
3. Once the soaking is complete, drain the seaweed, gently wring it out and chop into bite-size pieces. Set it aside.
4. In the meantime, cut the drained tofu into bite size squares and set aside as well.
5. Next, rinse your enoki mushrooms under cold water and cut the stems off. The stems on enoki mushrooms are harder and discolored from the pliant parts near the tip, so you’ll have no trouble knowing where to cut. Separate the mushroom strands by gently pulling them apart. Set your mushrooms aside.
6. Then add the dashi broth, garlic, soy sauce and fish sauce to a medium sized pot and bring to a boil.
7. Once boiling, add your seaweed, tofu and enoki mushrooms and stir well. Cook for another 5 minutes total time.
8. Finally, turn the heat off, stir in the sesame oil and serve immediately.

Korean Seaweed Soup Flavor

The combination of dashi, wakame and fish sauce all create a flavor profile that is saline and mineral like the sea – but soft and nuanced enough that it doesn’t simply taste salty.

There’s a verdant freshness that also dances around the edges.

Texturally, you’ll get a pliant crunch from both the enoki mushrooms and the seaweed. And the silken tofu provides heft, substance and softness.

All of this to say – this is one of my favorite Korean soups. And it’s rare to get this amount of deep and savory flavor from a soup that is ready in 20 minutes from start to finish.

What to Serve With Korean Seaweed Soup

My favorite side dish to eat with miyeok guk is a simple bowl of perfectly cooked short grain rice. The soup brings the flavor – and the rice is a comforting counterpoint.

However, you could make a proper Korean meal of it – and serve this seaweed soup recipe alongside these reader favorites:

• Vegetarian Kimbap (Gimbap)
• Korean Steamed Egg (Gyeran Jjim)
• Kimchi Tofu Mandu (Korean Dumplings)
• Scallion Pancake (Pajeon)
• Tteokbokki (Dukbokki)

What’s your favorite way to eat Korean birthday soup? Tell me about your favorites in the comments section below!

How to Store Leftovers

You can store any unused portions of this Korean seaweed soup in an airtight container in the refrigerator for up to 2 days.

If you think you’ll need it longer down the road, you can freeze it (properly covered) for up to 3 months. However be sure to freeze in single serving portions. You should never thaw, reheat and re-freeze a second time.

Other Delicious and Easy Korean Soup Recipes

Jjamppong (Korean Spicy Seafood Noodle Soup)

Naengmyeon (Korean Cold Noodles – 냉면 )

Doenjang Jjigae (Korean Soybean Paste Stew)

Soondubu Jjigae (Korean Spicy Tofu Stew)

Did you like this Korean seaweed soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Seaweed Soup (Tofu Miyeok-Guk)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

A light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stove top
• Cuisine: Korean
• Diet: Low Calorie

Ingredients

Units USM

• 20g dried seaweed (miyeok)
• 1 block silken tofu, or medium firm tofu, drained
• 1/2 package enoki mushrooms,
• 4 cups dashi broth
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil

Cook Mode Prevent your screen from going dark

Instructions

1. Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.
2. Drain the seaweed and chop into bite size pieces. Set aside.
3. Cut the tofu into bite size squares and set aside.
4. Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.
5. Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.
6. Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.
7. Turn the heat off, stir in the sesame oil and serve.

Notes

Store the seaweed soup in an airtight storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 bowl
• Calories: 126
• Sugar: 0.8g
• Sodium: 931.7mg
• Fat: 6.5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1.1g
• Protein: 12.7g
• Cholesterol: 0mg

Recipe Card powered by

Korean Seaweed Soup (Tofu Miyeok-Guk)
Pickled Plum.

Wondering how to turn breakfast sausages and eggs into the most delicious Asian comfort food of all? This breakfast fried rice is umami, eggy perfection! Make it with your favorite meat or plant based sausages. It’s ready in just 17 minutes from start to finish.

Fried rice for breakfast? You bet! My mom used to make it for my brother and me all the time when we were kids. And, if you ask my husband, there’s never a bad time of day or night to eat fried rice.

This breakfast fried rice is so savory and hearty you’ll start your day with a delicious boost. And, full disclosure, you can eat it any time of the day or night.

What is Breakfast Fried Rice?

Now, I’m actually calling it breakfast fried rice mainly because it’s loaded with sausage and eggs. And while it has an overall Asian flavor profile, it also skews slightly Western.

However, regardless of the flavor, fried rice is a common breakfast food throughout Asia, unlike in the US, where cereal is the preferred choice.

For example, in the Philippines, sinangag (garlic rice) is a wildly popular breakfast food. In Hong Kong tea houses, you’ll probably find ketchup loaded Western fried rice on the menu.

And in Japan, it’s common to have things like salted salmon and fermented soybeans over rice for breakfast. Maybe those aren’t the first things you think of when contemplating what to make for breakfast.

But the underlying sentiment is that protein rich food that tastes delicious can be served anytime – whether it’s for breakfast, brunch or a midnight snack.

Breakfast Fried Rice Ingredients

Scroll all the way down for the full recipe.

• Cooking Oil: Any neutral cooking oil will work here. Grapeseed oil is ideal. Unfortunately, olive oil has too much natural flavor to be used in this recipe.
• Breakfast Sausage: Breakfast sausage is smoky, peppery and loaded with sage. You can use chopped links or chopped patties. Or you can use a plant based protein like tofu. I’m using Beyond plant-based sausage links to keep this breakfast fried rice vegetarian – but this recipe works with pork sausage (or even bacon) as well.
• Garlic: Two minced cloves should have you siting pretty.
• White Rice: If you can, you should use leftover cooked rice that has been in the refrigerator for at least a day. We’ll talk about why this is best in a sec.
• Soy Sauce: I use regular Japanese soy sauce because of its complex flavor, but feel free to use low-sodium soy sauce if you are watching your salt intake, or tamari, for a gluten-free option.
• Red Pepper Flakes: Like a little fire? While using red pepper flakes is ultimately optional in this recipe, I find using 1/4 teaspoon introduces some heat to the dish without sounding any actual fire alarms.
• Salt and Pepper: I use kosher salt. The larger crystals make it difficult to accidentally over-salt your food. Woodsy black pepper – or floral white pepper both work in this recipe.
• Sesame Oil: A touch of sesame oil delivers a toast-y depth of flavor to this egg fried rice.
• Eggs: Whisk 2 large eggs. For the best results, you’ll want to scramble your eggs to at least 80% doneness before incorporating them with the rest of the fried rice mixture.
• Green onion: A finely chopped green onion makes the best topper for this easy egg fried rice recipe. Bonus: green onions add both sharp flavor and a slightly crunchy texture.

Ingredient Variations

Since this is a fried rice recipe, feel free to add your own mix of vegetables or protein if you are missing some ingredients or would like to make this dish more nutritious. Vegetables such as carrots, bell peppers, peas, celery, leek, mushrooms, and minced ginger, will only add more flavor and texture.

Best Rice For Fried Rice

The best rice for making fried rice is leftover rice that has been in the fridge for at least a day.

And this is for a couple of reasons. The main one is that the grains have had a chance to dry out a bit.

You see, when you first pull cooked rice out of the rice cooker, those grains are plump and chewy. If you add freshly cooked rice directly to the skillet to make fried rice, any liquid you add (for example: soy sauce or cooking oil) can oversaturate the already moist rice grains, resulting in gloppy fried rice. Not nice!

The other reason is that freshly cooked rice grains can break easily when stir-frying in a wok or skillet. Those dried out leftover rice grains are a bit more sturdy. And any liquid you add to the cooking pan only serves to rehydrate it a bit.

Now, all that said, I have totally used freshly cooked rice to make breakfast fried rice before. Sometimes it’s impossible to plan a day ahead, right?

A good solution is to take the fresh, hot rice and spread it into a thin layer on a plate and then place it in the refrigerator uncovered until it is cold.

As for the grains themselves, I’m using Japanese short grain white rice for this recipe. Another popular choice would be Jasmine rice.

How to Make Breakfast Fried Rice

1. Prep your cooking station. Gather all of your kitchen tools and ingredients.
2. Turn on the heat. Add the oil to a large non-stick skillet over medium high heat and swirl it around to cover the surface.
3. Cook the breakfast sausages. Once the oil is hot, add the chopped breakfast sausage pieces and cook for a few minutes, until they are cooked through.
4. Add the garlic. Add the garlic and stir fry for 1 minute.
5. Add the rice. Once the garlic is fragrant, add the rice. Be sure to gently break up any clumps. Add the soy sauce, red pepper flakes, salt and pepper, and stir.
6. Scramble the eggs. Lower the heat to low and push the rice mixture to one side of the skillet. Add the sesame oil to the empty side along with the whisked eggs. Gently scramble the eggs until they are about 80% cooked and fold them into the rice.
7. Serve. Finally, turn off the heat, top with scallions and serve immediately.

Variations On Cooking Eggs For Fried Rice

As with most recipes, you can play around with key ingredients until you find what works best for you. Here are a couple of options for the egg:

• Scrambled: Personally, this is my favorite way to enjoy any fried rice. You can push the fried rice to one side of the pan and cook the eggs in the cleared half. Or just scramble the eggs in a separate pan. Either way, I find that 80%-90% doneness is the perfect consistency to fold the eggs into the rice. Less than 80% and the final texture of the rice can be a bit gloppy.
• Fried: A bowl of rice with a fried egg on top is a pretty glorious thing! Extra points if you can get the egg white crispy and browned while leaving the yolk gooey and creamy. And let’s be real: there’s nothing that screams breakfast more than a sunny-side-up egg.
• Soft, medium or hard boiled: While this method may not be suited to everyone’s taste, it’s the perfect solution if you’ve got boiled eggs in the fridge that you need to use up. Simply break them up with a spatula or fork and fold them into the fried rice.

How to Store Leftovers

You can store any leftovers inside an airtight storage container in the fridge for 1-2 days.

However it’s important that you heat any leftovers in the microwave until they are piping hot before consuming. A lot of not-so-great things happen to rice as it cools to room temperature. Always be safe!

More « Eggscellent » Breakfasts To Try

• Avocado Egg Boats
• Chinese Scallion Omelette
• Harissa Spiced Moroccan Oatmeal
• Tamago Kake Gohan
• Smoked Salmon Omelette with White Sauce
• Valentine’s Day Scrambled Eggs

Did you like this breakfast fried rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Breakfast Fried Rice

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Fried rice with breakfast sausages and eggs galore. You’ll love the Asian flavors with a Western twist. This easy breakfast fried rice is ready in just 17 mins!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 2
• Category: Rice
• Method: Frying pan
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1 tablespoon neutral oil such as grapeseed oil
• 2 to 3 breakfast sausages or vegan breakfast sausages such as Beyond Sausage, chopped bite size
• 2 garlic cloves, minced
• 1 1/2 cup day old, cooked, white rice
• 1 1/2 tablespoon soy sauce
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1 tablespoon sesame oil
• 2 large eggs, whisked
• 2 scallions, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pan over medium heat, add the oil.
2. When the oil is hot, add the breakfast sausages and cook for 2 to 3 minutes, until they are cooked through. 
3. Add the garlic and stir fry for 1 minute, until the garlic is fragrant.
4. Add the rice and gently break it up in the pan until it’s easy to stir fry. Add the soy sauce, red pepper flakes, salt, and pepper, and stir to combine. 
5. Lower the heat to low and push the rice to one side. Add the sesame oil to the empty side and add the whisked eggs.
6. Gently move the eggs around to scramble them and when they are about 80% cooked, fold them into the rice. 
7. Turn the heat off and serve the rice topped with scallions.

Nutrition

• Serving Size: About 1 cup
• Calories: 488
• Sugar: 1.1g
• Sodium: 1757.6mg
• Fat: 25.5g
• Saturated Fat: 5.5g
• Unsaturated Fat: 8.7g
• Trans Fat: 0g
• Carbohydrates: 45.6g
• Fiber: 1.8g
• Protein: 16.8g
• Cholesterol: 186mg

Recipe Card powered by

Breakfast Fried Rice
Pickled Plum.

From fiery tteokbokki to funky kimchi, there’s nothing timid about Korean food! And these 27 Korean recipes prove that there’s nothing intimidating about cooking authentic Korean cuisine at home. Let’s have a look at everything from banchan to Korean dessert (and all stops in between).

There’s nothing better than heading to your favorite Korean BBQ joint. Because, no matter if you’re not that hungry when you walk in, the delectable aromas coming from the kitchen and the in-table grills will send your appetite into overdrive in no time.

My favorite moment is when the banchan starts to arrive.

What is Banchan?

Banchan translates roughly into side dishes. These are the myriad small plates that arrive at your table after you’ve ordered, but before the main courses arrive. And you might get anything from dried anchovies to mung bean jelly to pickled radish.

However, although they tend to arrive at the table at the beginning of your meal, they’re not really appetizers. Think of them as snacks meant to be enjoyed on their own – or as a condiment with your entire meal.

But Korean cooking is so much more than tiny appetizer portions of kimchi, bean sprouts and seasoned fish cakes.

Some Iconic Korean Recipes

A few standout classics include:

• Bulgogi (Korean BBQ beef short ribs)
• Japchae (Korean glass noodles)
• Tteokbokki (spicy rice cakes)
• Bibimbap (a mixed rice bowl topped with veggies, meat and fiery sauce)

And that doesn’t even account for all the flavorful stews, Korean fried chicken, cold noodle soups and dumplings that exist in the Korean food lexicon.

Here are 27 of my favorite easy Korean recipes you can make in your home kitchen with pictures, step-by-step instructions and even a few videos.

27 Korean Recipes You Can Make at Home

Korean Bean Sprout Salad (Sookju Namul)

This is one of those essential Korean side dishes, served at restaurants as banchan and as a topping for things like bibimbap. You can use mung bean sprouts or the more traditional soy bean sprouts – whatever you’ve got handy. Mildly savory, nutty and refreshing – and ready in 10 minutes.

GET THE RECIPE

Korean Cucumber Salad

Oi muchim in Korean translates roughly to ‘seasoned cucumber.’ However, that doesn’t come close to describing the spicy, tart, savory, smoky and slightly sweet flavor bomb these seasoned cucumbers deliver. Use kirby cucumbers for the best crunch (English cucumbers work as well).

GET THE RECIPE

Korean Spicy Daikon Radish Salad (무생채)

Daikon radish comes up a lot in Korean recipes. That’s because it’s so versatile. And it’s pretty amazing to experience the bold flavors daikon, green onions, fish sauce, sesame oil and pepper flakes can produce. While this salad isn’t quite as well known as something like kimchi, it’s the first banchan I hope for at Korean restaurants – and I make it at home all the time.

GET THE RECIPE

Dongchimi (Korean Radish Water Kimchi)

I love any pickle recipe where the brine is as important as the pickled veggies themselves. Asian pear, garlic and ginger all take a turn flavoring the brine – which is a simple mixture of water, salt and sugar. Once the veggies are pickled to your taste, they are meant to be served with a healthy amount of brine. Bonus: you can also use the brine when making a cold Korean noodle dish called naengmyeon (more on that in a sec).

GET THE RECIPE

The Best Vegan Kimchi – 김치

Oooh… Here’s the one banchan we all know and love! Kimchi is a fermented food that has a legendary amount of pungent, bright and smoky spice. This vegan kimchi is predominantly made of napa cabbage and scallions (but you can use other veggies). And while there are quite a few steps to this popular Korean recipe, none of them are difficult. The hardest part is waiting the two days for the fermentation process to complete – staring into the fridge with hungry eyes.

GET THE RECIPE

Kimchi Tofu Mandu – 만두 (Korean Dumplings)

A simple translation of mandu is ‘dumpling.’ Crispy outer skin hides pockets of pillowy, spicy perfection. Tofu, kimchi and scallions make up the lion’s share of the filling. A word to the wise: you might want to make extra. These go fast!

GET THE RECIPE

Vegetarian Kimbap (Gimbap)

This is a Korean classic. Loaded with strips of egg and vegetables like carrots, cucumbers and danmuji (yellow pickled daikon), these Korean rice rolls make the best lunch or midnight snack. The key is the rice. You’ll want to lightly season it with sesame oil before rolling everything up in a thin sheet of toasted seaweed.

GET THE RECIPE

Scallion Pancakes (Pajeon – 파전)

These crispy, chewy Korean scallion pancakes are seriously addictive. You’ll want to use a combination of rice flour and all purpose flour in the batter to really nail the texture. And I’ve got a simple soy sauce, rice vinegar, honey and gochugaru based dipping sauce for your pa jun that takes the whole thing to the next level!

GET THE RECIPE

Kimchi Pancakes (Kimchijeon)

Fiery and funky kimchi provides the main flavor element in this to this leveled-up Korean scallion pancake. And – watch out – the fresh chilis in the spicy dipping sauce can make your eyes water if you’re not careful. Spice lovers, rejoice!

GET THE RECIPE

Korean Steamed Egg (Gyeran Jjim)

This light Korean egg souffle is pillowy perfection. Use dashi and anchovy sauce to ensure just the right amount of saltiness. Fresh chopped scallions provide a crunchy, vegetal sharpness to the otherwise cloud-like texture of the steamed eggs.

GET THE RECIPE

Soondubu Jjigae (Korean Spicy Tofu Stew)

When it comes to soondubu, you probably first think about the bean curd. That’s because silken tofu is a must when it comes to this traditional Korean stew. However, I’ve always been a huge fan of adding seafood to soondubu jjigae. The marine tasting notes elevate the smoky spiciness to something truly next level. And, if it’s cold outside, soondubu makes the best comfort food!

GET THE RECIPE

Doenjang Jjigae (Korean Soybean Paste Stew)

Similar in many ways to soondubu (i.e. lots of tofu!), this Korean stew gets legions of earthy, savory flavor from a soybean paste called doenjang (된장). I like using daikon radish, mushrooms and sliced zucchini in this veggie loaded stew – but fee free to use what you’ve got handy. Spice lovers will definitely want to add a fresh chili pepper or two.

GET THE RECIPE

Jjamppong (Korean Spicy Seafood Noodle Soup)

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup! Packed with shrimp, squid and clams, it’s comforting and filling enough to be served as a main. Move over ramen – this Korean noodle soup is ready in about 30 minutes from start to finish.

GET THE RECIPE

Naengmyeon – 냉면 (Korean Cold Noodles)

This delicious Korean recipe finds its peak popularity when the summer temperatures soar. But this salty, sour, pickle-y buckwheat noodle soup is delicious anytime of the year. The secret to this cold soba recipe is having plenty of dongchimi on hand.

GET THE RECIPE

Japchae (Korean Glass Noodles)

Chewy glass noodles and colorful veggies tossed in a sweet and savory sauce… yep, there’s a lot to love when it comes to japchae. Glass noodles (dangmyeon – 당면) are made from sweet potato starch and are super easy to prepare. This is one of my favorite vegan Asian noodle recipes of all time.

GET THE RECIPE

Vegan Jajangmyeon (Korean Noodles With Black Bean Sauce)

Speaking of Korean vegan noodles, you won’t miss the meat at all with this plant based jajangmyeon. This Korean classic relies on chunjang, a fermented black bean paste for an assertive depth of flavor. And I’m using zucchini, mushrooms, celery and cabbage for both flavor and texture. It’s an absolute winner!

GET THE RECIPE

Tteokbokki (Dukbokki) – 떡볶이

Loaded with rice cakes, fish cakes and a whole lotta fire – tteokbokki is Korean street food at its best. But whether you’re at a food stall at 2AM after a night of drinking soju, or just sitting around the dinner table with family on a random Tuesday, the perfect chew from these rice cakes will have everyone grinning from ear to ear.

GET THE RECIPE

Classic Kimchi Fried Rice (Kimchi Bokkeumbap)

Spicy, pungent and a little sour, this Korean fried rice recipe can be served as a main dish – or a full flavored side. Add a fried egg with a runny yolk for an experience that screams decadence and deliciousness.

GET THE RECIPE

Korean Style Fish Donburi Bowl

Sure, donburi is actually a Japanese thing. But the flavor profile of this spicy, smoky fish over rice recipe is all Korean. Gochugaru and fresh ginger bring the burn, without being volcanic about it. And sesame oil, soy sauce and mirin balance the whole thing out perfectly.

GET THE RECIPE

Easy Bibimbap Bowl – 비빔밥

When it comes to food from Korea, bibimbap is up there with the most iconic dishes (at least it was one of the first Korean recipes I tried as a kid). This meat-free bibimbap is loaded with seasoned vegetables, crispy tofu, a creamy egg yolk and a fiery gochujang sauce.

GET THE RECIPE

Chicken Bulgogi With Cabbage

Break out the grill pan! Now, yeah, bulgogi is typically made with beef or pork grilled over an open flame. That said, I’m using chicken (and I don’t allow open flames on my dining room table), but the flavor is all there. The secret is the marinade which elevates the chicken to something spectacular in a relatively short amount of time. It’s delicious prepared in a grill pan – but if you have a proper outdoor grill, (omg) you’re in for a treat.

GET THE RECIPE

Korean Sticky Chicken

Is there anything better than spicy Korean chicken? If your answer is, “not really,” then this one is for you! Honey and gochugaru bring that sweet heat – while sesame seeds provide a toast-y nuttiness. This one is a winner at dinnertime (and I’ll teach you a technique for infusing spicy flavor into proteins like chicken in no-time-flat).

GET THE RECIPE

Bibimbap Sauce

Feel like devouring a Korean rice bowl but don’t have the right sauce? No worries! You’ll love this easy bibimbap sauce. Not only can you can make it with 6 ingredients in just 5 minutes, this sauce can really elevate anything you decide to use it on.

GET THE RECIPE

Quick Homemade Gochujang (Korean Chili Paste)

When it comes to Korean recipes, you’ll see gochujang come up a lot. It’s a red pepper paste made of fermented soybeans, chili powder, glutinous rice and salt. And while gochujang is currently enjoying its moment in the sun as the IT-condiment available at almost every grocery store (a la sriracha a few years ago), you can actually make a homemade version rather easily. No fermentation required!

GET THE RECIPE

Ssamjang (Korean Dipping Sauce)

If someone asked me to summarize ssamjang in three words or less, I’d say: Korean BBQ Sauce. But it’s way more than just a condiment for galbi wrapped in lettuce or parilla. Savory, earthy and mildly sweet this is one all-purpose condiment you can use for anything from a veggie platter at a dinner party – to chicken nuggets in front of the TV for the kids. My favorite dipping sauce – and one of the easiest Korean recipes of all time.

GET THE RECIPE

Hotteok – 호떡 (Korean Sweet Pancakes)

Sweet and chewy, hotteok is a popular street food that’s enjoyed all over South Korea. Pan fried pockets hiding a mixture of dark brown sugar, cinnamon and nuts, they kinda remind me of a cinnamon bun minus the glaze. When it comes to this sweet Korean classic, one thing is sure – it’s absolutely delicious!

GET THE RECIPE

Korean Banana Milk – 바나나 우유

Need a little dessert in your life? A quick breakfast? A mid-afternoon pick-me-up? Mildly sweet and SO refreshing, Korean banana milk makes the perfect treat no matter when you enjoy it. Bonus: this easy Korean recipe only requires 4 ingredients – and it works perfectly with traditional dairy or your favorite plant milk.

GET THE RECIPE

What Korean Ingredients Will I Need?

Much of the flavor in these dishes come from a few key ingredients and master sauces. Now, some of these may already be in your pantry right now.

For example, you probably have sesame oil in your cupboard as we speak. And the recipes for homemade gochujang and ssamjang are above on this page. You can whip those up in no time.

It’s so easy to grab things like gochugaru (crushed Korean chili peppers) on Amazon these days that you can fill out your pantry fairly easily.

Then, when it comes to the actual preparation, you’ve got this. Happy cooking!

Korean Sticky Chicken

Print Recipe

★★★★★

5 from 1 review

This is a delicious and quick recipe for Korean sticky chicken. A little hot, sweet and savory, it’s the perfect accompaniment to a steamy bowl of white rice! And it only takes 20 minutes to make from start to finish!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3 servings
• Category: Main
• Method: Stir frying
• Cuisine: Korean

Ingredients

Units USM

• 1 pound skinless and boneless chicken breasts (sliced into large chunks)
• 2 tablespoons red pepper/chili flakes (gochugaru)
• 1 tablespoons grapeseed oil or vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame seeds
• 2 stalks scallions (finely chopped)

Cook Mode Prevent your screen from going dark

Instructions

1. Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
2. In a large pan over medium heat, add oil and when oil is hot, add chicken. Cook on each side for 2-3 minutes or until chicken is cooked through. Transfer to a plate and set aside.
3. In the same pan over medium heat, add soy sauce, rice vinegar and honey and bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.
4. Return chicken to the pan and cook for another 2 minutes, until chicken is coated evenly.
5. Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.
6. Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.

Notes

This Korean sticky chicken recipe will keep refrigerated for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 304
• Sugar: 12.7g
• Sodium: 360.5mg
• Fat: 10.7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 4.8g
• Trans Fat: 0g
• Carbohydrates: 16.2g
• Fiber: 1.6g
• Protein: 35.9g
• Cholesterol: 110.3mg

Recipe Card powered by

27 Delicious and Easy Korean Recipes
Pickled Plum.

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup! The dish is comforting and filling enough to be served as a main. Ready in about 30 minutes from start to finish.

What is Jjamppong?

Jjamppong (짬뽕), or jjambbong, is a popular Korean noodle soup made with a spicy seafood broth that’s seasoned with gochugaru (spicy and smoky Korean red chili flakes), and is topped with vegetables and seafood. Jjamppong can also be made with pork broth and sliced pork as a topping, or a mix of both seafood and pork.

The dish was adapted from the Shandong-Chinese dish called chǎomǎmiàn and was named jjamppong during the Japanese occupation, since the dish looked similar to chanpon, a Japanese-Chinese noodle soup derived from the Fujian-style mènmiàn.

Ingredients for Jjamppong

Scroll all the way down for the full recipe.

• Garlic: You will need two small or medium cloves, minced.
• Onion: Finely chopped to impart a little sweetness to the broth.
• Cabbage: Cabbage adds a lovely soft crunch and absorbs the briny and spicy taste of the broth.
• Shiitake mushrooms: Just a couple of sliced shiitake mushrooms to infuse a little earthiness.
• Scallions: Just like the onions, the scallions add a little sweetness and sharpness to the soup.
• Gochugaru: Gochugaru, or Korean red chili pepper flakes, is essential to the recipe as it is responsible for bringing a smokiney and spicy element to the soup. It’s also what makes the broth a vivid red.
• Seafood: You can use fresh or frozen (make sure it’s thawed) seafood. I’m using a mix of fresh shrimp, squid, and clam, but feel free to use whatever type of seafood you like.
• Stock: I love using dashi for this recipe because I’m a big fan of umami, briny, and pungent. If you like seafood but cannot handle too much “sea flavor”, I recommend using low sodium chicken stock.
• Soy sauce: Regular soy sauce or low sodium soy sauce for a kick of umami and earthiness.
• Noodles: The classic jjamppong dish uses fresh wheat noodles called jja-jjang, the same ones used in jajangmyeon. You can find those noodles at a Korean supermarket like HMart. However, I prefer using fresh ramen noodles or canton noodles, also called Hong Kong noodles, because I find their texture more pleasant. Udon noodles are also another option if you like thick wheat noodles.

How to Make Jjamppong

1. Gather all of your kitchen tools and ingredients.
2. Fill a medium pot with water and bring it to boil.
3. Meanwhile, add the oil and garlic to a wok, deep skillet, or medium size pot, over medium heat.
4. Cook the garlic for 1 minute and add the onion. Cook the onion for 2 minutes and add the cabbage, shiitake mushrooms, and half of the scallions. Cook for 2 minutes.
5. Stir in the gochugaru and seafood and cook for 1 minute.
6. Add the stock, soy sauce, and salt and bring the soup to a boil. Lower the heat to a simmer and cover with a lid. Simmer until the seafood is cooked, about 6 to 7 minutes, and turn the heat off.
7. Cook the noodles according to the directions on the package. Drain the noodles and divide them among two bowls.
8. Divide the jjamppong soup and seafood among the two bowls and top with the remaining scallions. Enjoy!

Vegan Jjamppong

It’s been a challenge to create a vegan friendly version of this recipe since it relies so heavily on seafood, but I think you will be pleased with the alternative. This vegan jjamppong may not have the briny seafood taste that makes this soup so addictive, but it’s still delicious nonetheless!

Ingredients to swap:

• Use vegan dashi instead of regular dashi and add 4 dried shiitake mushrooms. Let the shiitake mushrooms soak in the vegan dashi for 45 minutes. Before removing the shiitake mushrooms, squeeze them to get as much of the juice out as you can (that’s where the flavor is). Chop the mushrooms and use them in your soup.
• Instead of the seafood, use a mix of zucchini, cabbage, carrot, and the shiitake mushrooms used for the dashi. You can also use extra firm tofu or smoked tofu that have been sliced into bite size cubes or sticks.
• Instead of egg noodles, use jja-jang noodles or udon noodles (most udon noodles are vegan but it’s always a good idea to look at the ingredients to make sure they contain no egg).

The steps to the recipe are the same. Add the vegetables used as a topping at step 5 and follow the recipe as is.

If you find that the broth needs more flavor, try adding 1 teaspoon gochujang – keep in mind that this will make the soup spicier – or 2 teaspoons red miso paste (red miso paste is more salty, pungent, and smoky than white miso paste). You can also add a little more soy sauce.

Jjamppong vs Jajangmyeon

It’s common to find both jjamppong and jajangmyeon listed on the same menu in Korea. That’s because these two noodle dishes are extremely loved among the Korean population – so much in fact that many people have trouble choosing between the two when it’s time to order!

But the look and taste of the two dishes couldn’t be more different:

• Jjamppong is a spicy noodle soup topped with vegetables and seafood.
• Jajangmyeon are wheat noodles topped with chunjang (sweet bean sauce), vegetables such as cucumber, zucchini, and onions, and pork (sometimes seafood). It’s not spicy at all and the flavors are quite subtle compared to jjamppong.

The only thing these two dishes have in common are the noodles they use – jja-jjang noodles – plus, some of the toppings.

What to Serve with Jjamppong

Since jjamppong is very flavorful and filling, it’s best to pair it with light salads and pickles such as:

• Korean cucumber salad
• Easy homemade vegan kimchi
• Hijiki seaweed salad
• Korean bean sprout salad (sookju namul)
• Green salad with Japanese carrot ginger dressing

TABLEWARE

The baizan kiln arabesque blue and white serving plate used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this jjamppong recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Jjamppong (Korean Spicy Seafood Noodle Soup)

Print Recipe

★★★★★

4.5 from 2 reviews

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup. The dish is comforting and filling enough to be served as a main.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 2
• Category: Noodle Soup
• Method: Boiling
• Cuisine: Korean

Ingredients

• 2 tablespoons neutral oil like vegetable or grapeseed
• 2 garlic cloves, minced
• 1/2 small onion, finely chopped
• 3 ounces cabbage, shredded
• 2 shiitake mushrooms, chopped
• 2 scallions, chopped
• 2 tablespoon gochugaru (Korean red chili flakes)
• 4 large shrimp, peeled and deveined
• 1/4 pound squid, body and tentacles, cleaned and chopped bite size
• 8 little neck clams
• 500ml low sodium chicken stock or dashi
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 6 ounces fresh ramen noodles, fresh jja-jjang noodles, or udon noodles, or 3 ounces dry canton noodles (Hong Kong noodles) or dry jja-jjang noodles.

 

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a pot of water to boil. 
2. Meanwhile, in a wok, deep skillet, or medium size pot over medium heat, add the oil and garlic and fry for 1 minute, until the garlic is fragrant.
3. Add the onions and cook for another 2 minutes. 
4. Add the cabbage, mushrooms and half of the scallions and cook for 2 minute.
5. Add the gochugaru, shrimp, squid and clams and stir well. Cook for 1 minute.
6. Stir in the broth, soy sauce, and salt, and bring to a boil. Lower the heat to a bubbling simmer and cover with a lid. Cook for 6-7 minutes, until the ingredients are cooked. Turn the heat off. 
7. Cook the noodles according to the directions on the package and drain well. 
8. Divide the noodles among two bowls and pour the seafood soup on top.
9. Top with the remaining scallions and serve immediately.

Notes

FOR VEGAN: look at the ingredients and instructions listed in the post.

Nutrition

• Serving Size: 2
• Calories: 646
• Sugar: 4.9g
• Sodium: 1434.2mg
• Fat: 20.8g
• Saturated Fat: 2.9g
• Unsaturated Fat: 11.7g
• Trans Fat: 0g
• Carbohydrates: 41.4g
• Fiber: 5.7g
• Protein: 77g
• Cholesterol: 543.2mg

Keywords: seafood soup, noodle soup, main,

Recipe Card powered by

Jjamppong (Korean Spicy Seafood Noodle Soup)
Pickled Plum.

Making donburi bowls is so easy and tasty! This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that is delicious, comforting, and filling. 

When hump day comes, I’m usually ready for a nap.

I try to get all of my work done before 5pm and aim to indent the couch with my butt before 6pm. Wednesdays are days when both Ben and I don’t feel too inspired to cook elaborate meals in the kitchen. We either get delivery or whip up something super quick like a donburi bowl.

Rice bowl are part of our meal rotation because they are so quick to make and packed with flavor. The recipe I have for you today is a Korean style fish donburi bowl that takes roughly 20 minutes to make.

What Makes a Dish, Donburi (Japanese Rice Bowl)

The literal translation for donburi (丼) is ‘bowl’. The abbreviated version which is ‘don’, can also be uses as a suffix for different types of rice bowls. One example is the word gyudon which translates to ‘beef bowl’.

The basic formula for donburi is as simple as can be – it’s a rice bowl that’s topped with meat, seafood, tofu, or vegetables. Some donburi bowls are served with cooked ingredients that have been simmered in a sauce, while other donburi bowls are served with fresh or raw ingredients, such as sashimi.

The large bowls used to serve donburi (donburi mono) are also called donburi (donburi bachi).

Ingredients for Korean Style Donburi Bowl

• Sesame oil: Use regular sesame oil to fry the garlic, ginger and gochugaru. If you only have toasted sesame oil, use a neutral oil instead such as vegetable or grapeseed. Toasted sesame oil doesn’t have a high smoke point like regular sesame oil does, so using it to fry ingredients will give it a rancid taste. You can a drizzle of it at the end of the cooking process instead.
• Garlic: Garlic is always a must for Asian dishes that require an extra sprinkle of pungency! I’m using one clove, finely chopped.
• Ginger: Ginger adds a different kind of heat that the gochugaru brings to this dish. I’m using about a thumb size, but feel free to use more if you like it really spicy.
• Gochugaru: Korean chili pepper flakes are what gives this dish a Korean flair. The smokiness and heat from the flakes makes every bite as exciting as the last.
• Soy sauce: A little soy sauce to season the fish with savory and umami flavors.
• Mirin: Mirin is a common ingredient used in Asian cooking to infuse sweetness that’s a little more complex than just plain sugar.
• Fish: You can use any type of firm fish for this recipe. I’m using salmon but arctic char and tuna are also delicious.
• Cooked Japanese rice: Leftover Japanese rice is excellent for this dish as it doesn’t require any prepping. You will need two cups for this recipe.
• Scallions: And of course scallions. There’s nothing as good as chopped scallions to finish an Asian dish. And this one is no exception!

How to Make Korean Style Donburi Bowl

• Gather all of your kitchen tools and ingredients.
• Put the sesame oil, garlic, ginger, and gochugaru, in a medium size skillet, and turn the heating to medium.
• Let the ingredients fry for a few seconds, while stirring, and add the soy sauce and mirin.
• Stir, add the fish and cook for 4 to 6 minutes, or until the fish is cooked through.
• Meanwhile, warm up your rice and divide it among two bowls.
• Turn the heat off, place the fish on a cutting board and cut into bite size pieces.
• Add the fish to the rice bowls and top with scallions.

How to Store and Reheat a Donburi Bowl

For leftovers, I suggest separating the fish from the rice when refrigerating it. The reason is that rice takes a lot longer to reheat than fish, and fish tends overcook quickly. Store both rice and fish in airtight storage containers.

By separating the topping from the rice you can easily microwave the rice first. Cover it with a towel or a lid and microwave for about 90 seconds. Then add the fish and microwave for 30 to 40 seconds. This way your fish will still be tender.

Leftovers will last for up to 2 days in the fridge.

What to Serve with Donburi Bowl

Donburi bowls are pretty filling on their own, but they are so much fun to eat when paired with small side dishes like pickles, salads, and soups. It makes the whole experience feel more homey and obviously, more delicious.

Here are some of my favorite sides that I like to pair with a rice bowl:

• Miso soup
• Japanese egg drop soup
• Korean spicy daikon radish salad
• Dongchimi (Korean radish water kimchi)
• Sookju namul (Korean beans sprout salad)
• Japanese style pickled daikon

Did you like this Korean Fish Donburi Bowl Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Fish Donburi Bowl

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that delicious and filling. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2
• Category: Seafood
• Method: Pan frying
• Cuisine: Korean

Ingredients

• 2 tablespoons sesame oil
• 1 garlic clove, minced
• 1 thumb size piece of ginger, peeled and finely chopped
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 1/2 tablespoon soy sauce
• 1 tablespoon mirin
• 10 ounces (about 225g) firm fish such as salmon, tuna, or arctic char
• 2 cups cooked Japanese rice
• 2 scallions, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. In a small or medium size pan over medium heat, add the oil, garlic, ginger, and gochugaru. 
2. Stir for a few seconds and add the soy sauce and mirin. 
3. Stir and add the fish. Cook for 4 to 6 minutes, until the fish is cooked through.
4. Meanwhile, reheat the rice in the microwave if it’s cold, and divide it among two bowls.
5. Turn the heat off and transfer the fish to a plate or cutting board. Chop into bite size pieces. 
6. Add the fish to the rice bowls and top with scallions. Serve immediately.

Notes

Leftovers:

Store the fish and rice separately in airtight storage containers. Reheat the rice for 90 seconds and then add the fish to it. Microwave for 30 to 40 seconds and serve immediately.

This Korean style fish donburi will last in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 donburi bowl
• Calories: 516
• Sugar: 4.3g
• Sodium: 388.8mg
• Fat: 15.2g
• Saturated Fat: 2.3g
• Unsaturated Fat: 6.2g
• Trans Fat: 0g
• Carbohydrates: 52.7g
• Fiber: 2.8g
• Protein: 40.2g
• Cholesterol: 55.4mg

Keywords: rice bowl, easy meal, bento

Recipe Card powered by

Korean Style Fish Donburi Bowl
Pickled Plum.

Feeling like devouring a Korean rice bowl but don’t have bibimbap sauce? No worries! I have an easy bibimbap sauce you can make with 6 ingredients and in just 5 minutes!

Bibimbap is one of those amazing recipes that encompasses everything that I love about Korean food – it’s colorful, filled with veggies, and comes with a pungent, spicy, sweet and salty sauce. I think bibimbap sauce is absolutely delicious, but sometimes, it can get a little too spicy for me. I love heat but not to the point where I can no longer taste my food.

And that’s a problem I unfortunately encounter at times when I’m out having Korean food. I love the cuisine so much that I want to eat it every week, but my taste buds can only take so many hits of fiery red sauce before they can no longer consume another bite.

That’s why I like to make my own bibimbap sauce, and gochujang too for that matter! I get to control the spice level so that I can fully enjoy Korean food with its crazy and yummy flavors.

This recipe for bibimbap sauce is a spicy but not too spicy version that’s easy to tweak to your liking. Below you will find variations on how to make it hotter, not hot at all, sweeter, and not so sweet!

What is Bibimbap?

Bibimbap is a popular Korean rice bowl dish served with a variety of seasoned vegetables, kimchi, meats, and/or tofu, and topped with a raw egg and bibimbap sauce. The best way to enjoy bibimbap is by mixing all of the ingredients with a spoon so the flavor from each ingredient is evenly distributed.

Using leftover banchan (side dishes offered with rice), such as sookju namul (Korean bean sprout salad), spicy cucumber salad, and kimchi, are also often used to make homemade bibimbap. It’s the perfect meal to make with leftovers, a little like making fried rice!

Ingredients for Bibimbap Sauce

• Gochujang: Gochujang is a spicy, sweet, savory, and nutty, red chili paste that’s a staple ingredient in Korean cooking. We will need 1/4 cup for this recipe.
• Garlic: The garlic bits add another layer of pungency to this already powerful sauce. Make sure to take the time to finely chop them as biting into big garlic chunks can be unpleasant.
• Sesame oil: One tablespoon of sesame oil smooths out the texture of the sauce while giving it an extra kick of nuttiness.
• Honey: The honey infuses a floral element and plenty of sweetness to the sauce.
• Sugar: Using a little sugar helps to tone down some of the floral notes of the honey, while bringing the sweetness to the forefront.
• Rice vinegar: I like using a little rice vinegar to lighten up the sauce for a more refreshing taste.
• Salt: Adding salt is completely optional but I personally find that the sauce tastes more balanced with a little pinch of it.

How to Make Bibimbap Sauce

1. Gather all of your ingredients and cooking tools in one place.
2. Add the ingredients for the bibimbap sauce in a bowl and whisk until well combined.
3. Enjoy with your own homemade Korean rice bowl!

Variations

Make it more spicy: Add 1 t0 2 teaspoons of gochugaru (Korean chili flakes) or freshly grated ginger.

Make it less spicy: Use 1 tablespoon less of gochujang and add 1 tablespoon water. You can also add a little more rice vinegar to tone down the spiciness.

Make it kid friendly (not spicy at all): Swap gochujang for doengjang (soy bean paste) and mix 2 tablespoons doengjang with 2 tablespoon water.

Make it less sweet: Use 1 tablespoon less of honey. Honey is sweeter than sugar so it’s best to reduce the amount of honey first.

Other Homemade Asian Sauces

I really love making my own Asian sauces because I get to control the amount that I make (I don’t have a whole bottle at the store if I only need a couple of tablespoons) and what goes into them. Plus, I find that they taste better 99% of the time!

One thing you will notice once you start making your own sauces on a regular basis is how easy the process is. They usually don’t require more than 5-10 ingredients and only take a few minutes to whip up. They may not last as long as store bought ones but that’s because they contain no artificial ingredients, which makes them better for you and your family.

Here are some of my favorite homemade Asian sauces:

• Tonkatsu sauce
• Eel sauce
• Teriyaki sauce
• Gochujang
• Dumpling sauce

How to Store Bibimbap Sauce

It’s preferable to put the sauce in a glass container since it might stain a plastic one. Refrigerate for up to 2 weeks. It’s always best to do a sniff test before using the sauce just to make sure it hasn’t gone bad.

Did you like this Bibimbap Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Bibimbap Sauce

Print Recipe

★★★★★

5 from 2 reviews

This is an easy bibimbap sauce you can make with only 6 ingredients and in just 5 minutes.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1/2 cup
• Category: Sauce
• Cuisine: Korean

Ingredients

• 1/4 cup gochujang
• 2 teaspoon garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon sugar
• 1 1/2 tablespoon rice vinegar
• 1/4 teaspoon salt (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Mix all of the ingredients in a bowl and stir well. Serve.

Notes

Storing bibimbap sauce

Transfer the sauce to a glass container as it may stay a plastic one, and refrigerate for up to 2 weeks.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 51
• Sugar: 8.4g
• Sodium: 156.6mg
• Fat: 1.7g
• Saturated Fat: 0.2g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 9.9g
• Fiber: 0g
• Protein: 0.1g
• Cholesterol: 0mg

Keywords: banchan, rice bowl, spicy sauce, hot sauce

Recipe Card powered by

Bibimbap Sauce
Pickled Plum.