Kimchi Jjigae
Make a two-serving kimchi stew with fermented napa kimchi, pork, and tofu. Follow the cooking order and adjust the broth for your kimchi's sourness and saltiness.
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On the menu todayKimchi Jjigae40 min2 servings
THE EVERYDAY TABLE
Everyday recipes, worth keeping
Clear ingredients. Helpful details. One step at a time.
Jeyuk Bokkeum
Coat 300 g of thin pork in a gochujang marinade, chill briefly, and stir-fry in batches. Includes vegetables, measured seasonings, and doneness checks.
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Doenjang Jjigae
Simmer tofu, potato, zucchini, and mushrooms in Korean soybean paste broth. This two-serving version uses water and adds the ingredients in cooking order.
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Sundubu Jjigae
Make a two-serving soft tofu stew with pork, zucchini, and a fully cooked egg. Learn when to add chili flakes and how to keep the delicate tofu in larger pieces.
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Beef Bulgogi
Marinate thin beef in pear, soy sauce, garlic, and sesame oil, then cook it in a wide skillet. A two-serving recipe with vegetables and practical batch-cooking tips.
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Dak Bokkeum Tang
Simmer bone-in chicken with potatoes in a measured spicy sauce. This two-serving guide explains vegetable timing and checks chicken for 74°C/165°F inside.
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Kimchi Fried Rice
Stir-fry cooked rice with fermented kimchi and green onion, then add fully cooked eggs. Includes moisture control and careful handling of refrigerated rice.
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Gyeran Jjim
Steam three eggs with 150 ml water in a heatproof bowl set inside a saucepan. Learn how to limit large bubbles and check that the center is fully cooked.
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Gyeran Mari
Roll three eggs with finely chopped carrot, onion, and green onion. Follow thin layers and gentle heat, then check the omelet is fully cooked in the center.
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Tteokbokki
Simmer rice cakes and fish cakes in a gochujang sauce for two. Check soaking needs, cook the rice cakes through, and finish before the sauce becomes too thick.
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Japchae
Cook sweet-potato starch noodles with beef, spinach, mushrooms, and vegetables. Prepare each component separately, then combine with a measured soy-sesame sauce.
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Bibimbap
Build two rice bowls with cooked beef, firm eggs, and four vegetables. Prepare each topping separately, control excess water, and add gochujang sauce to taste.
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Gimbap
Make two gimbap rolls with ham, eggs, carrot, cucumber, and pickled radish. Dry the fillings, spread rice thinly, and chill finished rolls promptly when storing.
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Gamja Jorim
Braise 300 g potatoes with carrot and onion in a lightly sweet soy sauce. Cut even cubes, check the centers, and finish with syrup without drying out the pan.
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Kongnamul Muchim
Cook soybean sprouts thoroughly, drain well, and season with garlic and sesame oil. A mild two-serving side dish with careful salt adjustment and storage guidance.
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Galbi Jjim
Braise 700 g of bone-in beef short ribs with radish, carrot, and shiitake mushrooms. Check tenderness before reducing the pear and soy sauce glaze.
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Samgyetang
Simmer a small whole chicken with soaked glutinous rice, fresh ginseng, jujubes, and garlic. Check both the chicken and the rice stuffing for 74°C/165°F.
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Haemul Pajeon
Make two Korean scallion pancakes with shrimp, squid, flour, starch, and egg. Dry the ingredients, spread a thin layer, and check the cooked center.
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Kimchi Jeon
Make two thin kimchi pancakes with fermented napa kimchi, onion, flour, and starch. No added egg or seafood; adjust heat so the batter cooks through.
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Beef Miyeok Guk
Make two portions of Korean seaweed soup with 12 g dried miyeok and 150 g beef. Soak, sauté, and simmer, then adjust seasoning after the beef softens.
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