9 Simple Korean & other Asian recipes anyone can cook at home
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9 Simple Korean & other Asian recipes anyone can cook at home

If you watch Korean dramas, variety shows like ‘Youn’s Kitchen,’ or simply have a passion for food, then you know you can’t fall in love with Korea until you try some of their unique dishes! From the delicious spicy rice cakes to the more savory dishes like bulgogi, Korea knows how to make our mouths water. Now, you can impress your family and friends with your very own homemade Korean dishes and other awesome Asian dishes! Check out the 9 easy-to-follow recipes created by celebrity chef Kristin Kish and Takashi Yagihashi below and let’s get cooking! 

If you need more step by step directions, click the images for more!

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 1. Kimichi & Leek Fritters

Kimchi is a classic staple in any Korean kitchen. Learn the basics and make your own Kimchijeon (Kimchi fried pancake) with this easy peasy recipe!

PREPARATION TIME: 5 MINUTES

COOKING TIME: 25 MINUTES

Grapeseed oil, for sautéing

2 leeks, white and light green parts only, cut into 3/4-inch-thick discs

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon ground coriander

1/4 teaspoon ground black pepper

1/2 teaspoon Korean chili powder

3/4 cup kimchi, roughly chopped and drained

Rice is another staple in Korean dishes but it has a variation of how you can use it and make it. If you want something satisfying to snack and crunch on, then a puff cracker will be your newest addiction!

1 cup over-cooked white rice

1/4 cup water, or as needed

2 tablespoons white sesame seeds

1/4 cup toasted peanuts (skin on)

+ 1 tablespoon for grating

1 teaspoon Aleppo pepper

Soba noodles are native to Japan but it doesn’t mean Korea lacks its own take on this dish! It pairs well with donkatsu and can be made easily with this savory recipe!

PREPARATION TIME: 25 MINUTES

2 large yellow onions, peeled and halved

12 ounces dried shiitake mushrooms

8 ounces smoked slab-bacon piece

Grapeseed oil, as needed

1 tendersweet cabbage, cut into wedges (my favorite type of cabbage; substitute green cabbage if you can’t find it)

3 tablespoons togarashi

1 package soba noodles, or substitute your favorite noodles or homemade version

Salt and pepper, to taste

Korean or not, who doesn’t love ice-cream? Check out how you can make this healthy and exotic ice-cream flavor down below! It may become your new bingsoo replacement.

PREPARATION TIME: 15 MINUTES

1 1/2 cups granulated sugar

3 tablespoons tahini paste

If you’re still craving soba noodles, bump it up a notch with this healthier alternative. Forget the donkatsu, add the veggies! It makes for a great vegan dish as well.

PREPARATION TIME: 30 MINUTES

3 large pieces dried kombu (kelp), each 10 by 4 inches, gently wiped with a damp towel

3 quarts plus 11/2 cups water

4 1/2 cups packed katsuobushi (dried bonito flakes)

1 cup Japanese soy sauce

8 pieces abura-age (fried tofu puffs), about 2 ounces total weight

1 cup halved, stemmed enoki mushrooms

1 3/4 pounds dried soba noodles

4 scallions, including tender green parts, thinly sliced on the diagonal

6 ounces kamaboko (fish cake), cut into twenty-four 1/4-inch-thick slices

Leaves from 4 fresh mitsuba or chervil sprigs, chopped

Ichimi togarashi (Japanese red pepper flakes), optional

Looking for something sweet to serve at the dinner table? It is always a good time for dessert and these Dorayaki pancakes will win over everyone’s sweet tooth! 

PREPARATION TIME: 20 MINUTES

Nonstick cooking spray

2 teaspoons light corn syrup

3/4 cup canned sweet red bean paste

1 pint vanilla ice cream

Yakitori is loved by everyone – no matter the culture! If you’re looking to make it with a little more Asian flair, this recipe will be just right!

COOKING TIME: 15 MINUTES

1/4 cup fresh lemon juice

2 tablespoons Asian sesame oil

4 teaspoons ginger juice

1 teaspoon red pepper flakes

1 pound boneless, skinless chicken breast or thigh meat, cut into twenty-four 1-inch pieces

4 scallions, including tender green parts, cut into 1-inch pieces

1 pound beef tenderloin, cut into twelve 1-inch cubes

1 yellow onion, cut into 1-inch pieces

16 extra-large (U16) shrimp, peeled, deveined, and each cut crosswise into 3 pieces

4 asparagus spears (not pencil thin), ends trimmed and each spear cut into four 1-inch pieces

Now I know we said easy and some of you may be thinking, “How is braised beef easy?!” Don’t worry – we all need to graduate sometime, and this is the first step into being a chef… or at least a living cooking mama, thanks to this easy recipe!

8 beef cheeks, cleaned of any sinew

Grapeseed oil, for searing

1 yellow onion, medium dice

2 ribs celery, large dice

2 carrots, peeled, large dice

4 cloves garlic, smashed

Rice wine vinegar, splash

1 teaspoon liquid honey

Freshly ground black pepper

3 large Yukon Gold potatoes

1 tablespoon kosher salt

1 teaspoon black peppercorns

1/4 cup (1/2 stick) cold butter, cubed and kept cold until called for

Freshly ground white pepper

9. Caramel Braised Pork Tacos

A Spanish tradition meets with Eastern flavors! If you love Asian food and tacos, get ready to get creative with your cooking. You could even make a Kimchi taco! Just pile in those Korean ingredients and happy eating~

PREPARATION TIME: 1 HOUR

1/4 pounds boneless pork shoulder, in one piece

2 tablespoons vegetable oil

Two 2-inch pieces fresh ginger, peeled and smashed with a chef’s knife

2 cups Japanese soy sauce

2-inch piece fresh ginger, peeled and smashed with a chef’s knife

1/2 to 3/4 English cucumber

1 1/2 teaspoons soy sauce

Pinch of red pepper flakes

4 teaspoons mustard powder

2 cups reserved braising liquid

4 teaspoons cornstarch

8 store-bought crispy taco shells

1/2 head iceberg lettuce, cored and finely julienned (about 2 cups)

16 fresh cilantro sprigs

1 teaspoon black sesame seeds

NEED MORE STEP BY STEP DIRECTIONS AND EVEN MORE RECIPES? CLICK THE IMAGES FOR MORE OR CLICK HERE FOR A FULL LIST!

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