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  • Home>Hansik>Things to Know
  • Korean Cooking Basics - Foreigners' Favorite Korean Dishes: Top 5
  • Table set for a Korean-style Full Meal
  • Korean cuisine is becoming increasingly popular among foreigners because it not only tastes good but is healthy. The Institute of Traditional Korean Food recently made a study of and published “Foreigners’ Top 12 Favorite Korean Dishes.” They were bibimbap (cooked rice mixed with seasoned vegetables and spicy sauce), samgyetang (whole chicken soup cooked with sweet rice and ginseng), sogalbi-gui (grilled beef ribs), gimbap (rice and vegetables rolled inside seaweed), sundubu-jjigae (soft tofu hotpot), haemul -pajeon (seafood and spring onion pancake), hobakjuk (pumpkin porridge), japchae (seasoned vegetable and beef tossed with grass noodles), baechu-kimchi, naengmyeon (cold noodle soup), bulgogi (sliced beef seasoned with traditional Korean sauce and grilled), and hobakddeok (sweet pumpkin and rice cake). The top 5 dishes from the list are made as follows.
  • [ By Yun Suk-ja (Director, Institute of Traditional Korean Food) ]
  • Bulgogi (sliced beef marinated in traditional Korean sauce and grilled)
  • Bulgogi
  • Bulgogi consists of sliced beef and vegetables marinated in traditional Korean sauce and grilled on a hot plate. It originated from maekjeok (Korean kebab), and thinly sliced meat has been used since the 1950s to shorten the marinating time and make the meat more tender. That was also the time when the gridiron was replaced with the hot plate as a cooking device. This change was made to allow people who could not afford to fill themselves up with expensive meat to enjoy their rice with bulgogi sauce.
  • Ingredients
  • Beef (Sirloin) 300g
    Sauce: Soy Sauce 36g (2Tbs), Sugar 12g (1Tbs), Honey 10g (½Tbs), Chopped Spring Onion 14g (1Tbs), Chopped Garlic 16g (1Tbs), Crushed Sesame Seeds 3g (½Tbs), Pepper 0.5g (1/5Tbs),
    Pear Juice 50g (from 100g of pear), Sesame Oil 13g (1Tbs)
    Onion 200g (one medium-sized)
    Lettuce 100g

  • Preparation
  • 1. Wipe away the blood and remove any excess fat and tendon from the beef. Slice the beef to 0.3cm-thickness and cut it into 5cm x 4cm pieces.
    2. Peel and wash the onion. Cut it into slices 0.5cm-wide (190g).
    3. Mix together the ingredients to make the sauce.
    4. Wash the lettuce in clean water.

  • Directions
  • 1. Pour the sauce over the beef slices and massage the meat. Marinate with the sliced onion for 30 minutes.
    2. Heat up a hot plate. Place the meat over a high heat, cook for 3 minutes, turn and cook for 5 more minutes over a medium heat.
    3. Serve with fresh lettuce.
  • You can marinate and cook the meat with other vegetables such as mushrooms and carrots.
  • Bibimbap (cooked rice mixed with seasoned vegetables and spicy sauce)
  • Bibimbap
  • Bibimbap is made by serving cooked rice with seasoned vegetables, beef, other toppings, and spicy sauce. It is known to have originated from the tradition of eating different dishes made for ancestral rites and that of mixing together side dishes with rice to keep a midday meal simple in farms. Bibimbap literally means “rice mixed with other ingredients,” and was called ‘Goldongban’ in the royal palace.
  • Ingredients
  • Rice 450g (2½C), Water 600g (3C)
    Zucchini 300g, Salt 2g (½tsp)
    Peeled Platycodon 200g, Salt 4g (1ts)
    Beef (Round) 120g, Fernbrake soaked in water 200g
    Sauce: Soy Sauce 18g (1Tbs), Sugar 6g (½Tbs), Chopped Spring Onion 9g (2tsp), Chopped Garlic 5.5g (1tsp), Crushed Sesame Seeds 2g (1tsp), Pepper 0.3g (½tsp), Sesame Oil 4g (1tsp)
    Eggs 120g (2)
    Kelp 3g, Cooking Oil 26g (2Tbs)
    Spicy Sauce: Chilly Pepper Paste 95g (5Tbs), Diced Beef 20g, Chopped Spring Onion 9g (2tsp), Chopped Garlic 5.5g (1tsp), Water 90g (6Tsp), Sugar 18g (1½Tbs), Sesame Oil 19g (1½Tbs)

  • Preparation
  • 1. Clean the rice and soak for 30 minutes, then drain it for 10 minutes (550g).
    2. Cut the zucchini into lengths of 5~6cm, julienne it into 0.3cm-thick slices. Salt the slices for 10 min. then dab away the moisture. Julienne the platycodon into slices 5~6cm long and 0.3cm thick, massage the slices with salt for 2 minutes, and leave them to stand for 10 minutes. Rinse them and drain away the excess moisture.
    3. Dab the blood off the beef, and cut the meat into slices 6cmlong and 0.3cm thick. Wash the fernbrake and cut it into 5cm-long pieces. Toss the meat and fernbrake pieces into the sauce.
    4. Separate the egg yolks and whites and cook them into thin sheets. Cool then cut into slices 5cm long and 0.3cm thick.

  • Directions
  • 1. Pour the water and rice into a pot and cook over a high heat for 4 minutes. When the water comes to boil, cook for 4 more minutes, and then reduce the heat to medium for 3 minutes. Once the rice softens, reduce the heat to low for 10 more minutes (1.03kg).
    2. Heat the pan and oil it. Cook the zucchini slices over a high heat for 30 seconds. Cool Leave to cool (80g).
    3. Heat the pan and oil it. Cook the platycodon pieces over a medium heat for 5 minutes (120g).
    4. Heat the pan and oil it. Cook the beef and fernbrake slices, separately, over a medium heat for 3 minutes each (Beef 80g, Fernbrake 164g).
    5. Heat the pan and oil it. Deep fry the kelp over a medium heat for 10 seconds. Crush them.
    6. Cook the diced beef, chopped spring onion, and chopped garlic with half of the sesame oil over a medium heat for 2 minutes. Add the chilly pepper paste, sugar, and the remaining portion of sesame oil, cook for 5 more minutes. Add water and boil for 3 more minutes to make the spicy sauce (167g).
    7. Top the rice with the cooked ingredients and the spicy sauce before serving.
  • - If the rice boils over, open the lid for a short period of time and cover it again.
    - Rice for bibimbap tastes better when it is not too glutinous.
    - Add a little more sugar when using home-made chilly pepper paste for the spicy sauce.
    - Adjust the amount of spicy sauce to personal taste.
  • Sundubu jjigae (soft tofu hotpot)
  • Sundubu-Jjigae
  • Sundubu-jjigae is made by cooking soft tofu (made of soybeans soaked in water) with clams and spices. Spicy in flavor and soft in texture, sundubu consists mostly of soft tofu made of soybeans, also known as "beef grown in the field," and packed with nutrients. There have been a number of different tofu production techniques and dishes in Korea for a long time.
  • Ingredients
  • Soft Tofu 600g, Water 300g (1½C)
    Clams 200g, Water 1kg (5C), Salt 4g (1tsp)
    Sauce: Cheongjang 18g (1Tsp), Salt 2g (½tsp), Powdered Chilly Pepper 10g (1½Tbs), Chopped Spring Onion 28g (2Tbs), Chopped Garlic 16g (1Tbs), Sesame Oil 20g (1½Tbs)
    Spring Onion 10g, Green Pepper 15g (1), Red Pepper 10g (½)

  • Preparation
  • 1. Cut the soft tofu into cubes, 5cm on each side.
    2. Wash the clams in salt water, then drain them.
    3. Mix the ingredients to make the sauce.
    4. Cut the spring onion and green and red peppers into slices 2cm long and 0.3cm thick.

  • Directions
  • 1. Toss the clams in half of the sauce.
    2. Pour the water and soft tofu into a pot and cook over a high heat for 2 minutes. When the water comes to the boil, lower the heat to medium and cook for 5 more minutes.
    3. Add the marinated clams and the rest of the sauce and cook for 2 more minutes.
    4. Add the spring onions and green and red peppers and bring the hotpot to the boil.
  • - Oysters or pork can be used in place of clams.
    - Soft tofu loses its texture when cooked for too long, so make sure not to overcook it.
  • Japchae (seasoned vegetable and beef tossed with glass noodle)
  • Japchae
  • Japchae is made by tossing boiled grass noodles with grilled vegetables. This dish, which is most often cooked for holidays and parties, was originally made with cooked cucumber, radish, mung bean sprouts, and platycodon when served in royal palaces. In recent years, grass noodles have become its principal ingredient. Prince Gwanghae (reigned 1608~1623) of Joseon asked if there was anything he could eat aside from the greasy and fancy dishes that were usually served to him. A man called Yi Chung made japchae and served it to him, and he was rewarded with a high-ranking government office by the prince.

  • Ingredients
  • Beef (Round) 50g, Shitake Mushroom 10g (2 pieces), Wood Ear Mushrooms 3g
    Sauce ①: Soy Sauce 9g (½Tbs), Sugar 2g (½tsp), Chopped Spring Onions 2.3g (½tsp), Chopped Garlic 1.4g (¼tsp), Crushed Sesame Seeds 1g (½tsp), Sesame Oil 2g (½tsp), Pepper 0.1g
    Cucumber 70g (⅓), Salt 0.5g (1/8tsp), Carrot 30g, Salt 0.5g (1/8tsp)
    Peeled Platycodon 30g, Salt 2g (½tsp), Onion 150g (1)
    Mung Bean Sprouts 30g, Water 400g (2C), Salt 1g (¼tsp)
    Mung Bean Seasoning: Salt 0.5g (⅛tsp), Sesame Oil 2g (½tsp)
    Egg 60g (1), Salt 0.5g (1/8tsp)
    Glass Noodle 60g, Water for Boiling 400g (2C)
    Sauce ②: Soy Sauce 18g (1Tbs), Sugar 12g (1Tbs), Sesame Oil 6.5g (½Tbs), Sesame Seeds 3.5g (½Tbs), Salt 1g (¼tsp), Cooking Oil 26g (2Tbs)

  • Preparations
  • 1. Dab away any blood from the beef with a cotton washcloth, and cut the meat into strips 6cm long and 0.3cm thick (45g). Marinate the meat with 1/2 of the Sauce ①.
    2. Soak the shitake mushrooms and wood ear mushrooms in water for an hour. Cut away the stems of the shitake mushrooms and cut it into slices 0.3cm thick (28g). Separate the leaves of the wood ear mushrooms (918g). Use the remaining 1/2 of the Sauce ① to season the mushrooms.
    3. Thoroughly wash the cucumber and julienne it into slices 5~6cm long and 0.3cm thick (23g). Clean and peel the carrot and cut it into slices 5~6cm long, 0.3cm thick (20g). Sprinkle the cucumber and carrot with salt and let stand for 5 minutes before drying the surface with a cotton washcloth.
    4. Cut the platycodon to the same size as the cucumber slices (26g), massage with salt for about a minute to get the bitter flavor out. Peel and wash the onion and cut it to the same size as the cucumber slices (100g). Clean the mung bean sprouts by cutting away the heads and roots (26g).
    5. Separate the egg yolk and white and cook them into thin sheets. Cool then cut into strips 4cm long and 0.3cm thick.

  • Instructions
  • 1. Heat the pan and oil it. Separately cook the beef, shitake mushrooms and wood ear mushrooms over a medium heat for 2 minutes each.
    2. Heat the pan and oil it. Separately cook the cucumber and carrot over a high heat for 30 seconds each. Cook the platycodon and onion over a medium heat for 2 minutes each.
    3. Bring water to the boil in a pot, add salt, and cook the mung bean sprouts over a high heat for 2 minutes. Drain the mung bean sprouts (24g) and toss in the Mung Bean Sprout Seasoning.
    4. Bring water to the boil in a pot, and cook the glass noodles over a high heat for 8 minutes. Cut into lengths of 20cm, and toss in the Sauce ②.
    5. Heat the pan and oil it. Cook the glass noodles from 4 over a medium heat for 2 minutes.
    6. Mix the glass noodles from 5 with all the other prepared ingredients. Top with the egg white and egg yolk slices.
  • - Quickly cooking most ingredients over a high heat gives japchae a better texture and color.
    - Other ingredients such as pork, spinach, and oyster mushrooms can be used, too.
  • Haemul pajeon (Seafood and spring onion pancake)
  • Haemul-Pajeon
  • Haemul pajeon is made by lining some batter with spring onions, clams, oysters, and mussels, and topping it with more batter and beaten egg before cooking it on a skillet. The tender texture of spring onions and the refreshing flavor of seafood blend perfectly together. The dish is particularly famous in Dongnae of Busan. Dongnae pajeon was even sent to the king by the magistrate of Dongnae during the Joseon period. It is known to have originated as a lunchtime snack sold in the marketplace of Dongnae.
  • Ingredients
  • Mussels 100g, Clams 70g, Oysters 70g, Water 1kg (5C), Salt 2g (½tsp)
    Seasoning: Salt 4g (1tsp), Pepper 0.3g (1/8tsp)
    Green Pepper 10g (1), Red Pepper 15g (1), Spring Onions 200g
    Batter: Flour 95g (1C), Powdered Rice 30g (⅓C), Salt 1g (¼tsp), Water 200g (1C)
    Egg 60g (1)
    Cooking Oil 85g (½C)
    Soy Sauce Vinaigrette: Soy Sauce 18g (1Tbs), Vinegar 15g (1Tbs), Water 15g (1Tbs)

  • Preparation
  • 1. Gently shake the seafood in salt water and drain (190g). Cut into slices 1cm thick, sprinkle with salt and pepper, and let stand for 10 minutes.
    2. Roughly chop the green and red peppers into pieces 2cm long and 0.3cm thick and shake off the seeds. Clean the spring onions (150g), wash them, and cut into strips 10cm long.
    3. Shift together the flour, powdered rice, and salt, and mix them well with water (270g).
    4. Beat the egg.
    5. Make the soy sauce vinaigrette.
  • - In Dongnae, anchovy broth, instead of water, is sometimes mixed with powdered rice.
    - Beaten egg is an optional ingredient.
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