Traditional Korean Recipes

Recipe: Cilantro Kimchi

If you read most Korean food blogs, they will tell you that Koreans don’t eat coriander, aka cilantro. They’ll tell you straight to your face that cilantro and Korean cuisine have never crossed paths before.

As the Ask the Korean blog reported a couple of years ago:

“Korea has never grown cilantro, and cilantro is not a part of Korean cuisine. …

But Korean people’s cilantro-hate is nonetheless interesting, because it is a nice reflection of Korea’s insularity.”

Recipe: Chamchi Jeon (Korean tuna cakes)

Many keep some cans of tuna in the pantry as an inexpensive source of protein. But for a number of Americans, the only purpose for canned tuna is tuna salad or cat food. Veer from the deep-rutted tuna salad trail with this easy recipe for 참치전 chamchi jeon. These...

Recipe: Cho Ganjang (Korean Vinegar Soy Sauce)

Cho ganjang is one of those recipes that is so basic and fundamental, I can almost make the recipe in my sleep. It is a quick, flavorful dipping sauce that complements "dippable" dishes. That includes fried foods such as 감자전 gamja jeon (Korean latke) or 부추전 bu chu...

Korean Onion Relish

The onion does not have an ancient connection to Korean cuisine. But you wouldn't know that, based on how popular the root vegetable is now in Korea. That's in sharp contrast to the milder green onion, which has been a part of Korean cuisine for hundreds, even...

Octopus on a Stick (Nakji Gguri)

I couldn't get my mind off that nakji gguri I had a while back, so I thought I'd try to make it at home. Nakji (little octopus) was on sale, so I picked up a pack. Also, this was a good time to use my jar of Airborne Thyme Honey, which I received as a gift recently....

Korean Carrots (Koreyscha Sabzili Salat)

Korean carrot salad, pronounced Koreyscha Sabzili Salat in the Uzbek language, is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants to Russia's Far East and the recipe would have stayed there if Stalin hadn't forcibly deported...

Spring Herb Dishes of Korea

[media-credit id=52 align="alignnone" width="700"][/media-credit] Clockwise from the top left are seawater tofu, dallae (달래 - small wild onion or Allium monanthum), naeng-yi (냉이 - Capsella bursapastoris), and godeul bbaegi (고들뺴기 - Crepidiastrum sonchifolium).  With...

Fresh Tot (a.k.a. hijiki) 3 Ways

[media-credit id=52 align="alignnone" width="700"][/media-credit] One thing I miss about living in Korea is the abundance of sea vegetables.  Although more people are now aware of and have found applications for a couple of kinds of dried seaweed in the U.S., such as...

Kimchi Dakgalbi

Korean barbecue depends on the quality of the marinade. Diners might not have the well-trained sense of a sommelier, but they will detect a difference even if they can't identify exactly which ingredient they are noticing in a good or bad way. There are two basic...

Modern Recipes

Pampered Chef Korean BBQ Sauce and Kkeanip Bison Tacos

Pampered Chef, a direct seller of kitchen tools and culinary products only through independent salespeople, offers a modest line of culinary sauces — the Pampered Pantry — and marinades. One of the more recent additions is Korean barbeque sauce. This particular sauce...

Korean Cheese Corn

I won't say that Koreans are obsessed with the dairy-and-corn combination to the degree that those of us with European genes are with chocolate and hazelnut, but it's close. In Korea, one can easily find kernel conspicuously piled on pizzas and stuffed into ice cream...

Kimchi Okonomiyaki

Since I have a large half-used bag of 부침 buchim pancake mix begging to be brought onto the front lines of my kitchen, I decided to make kimchi okonomiyaki. I'm always in such a hurry — 빨리 빨리 bbali, bbali! So what could be better than adding kimchi to the popular...

Lotus Root Pizza

Lotus root doesn’t taste like much but it’s a decent source of B vitamins, vitamin C and high in fiber.

Easy Kimchi Deviled Quail Eggs

Easy Kimchi Deviled Quail Eggs

Prep Time: 30 minutes

Yield: 8

There are some things that are cheap in Korea that are considered delicacies in other parts of the world. One of those is quail eggs. People don't think anything of them in Korea. You can get them raw next to the chicken eggs. But even better, you can get them already cooked and peeled in the refrigerator section. That makes things much easier when making this recipe.


  • 1 packQuail Eggs, cooked and peeled
  • 1 TBSP Sesame Oil
  • 1/2 Onion, very finely diced
  • 2 cloves Garlic, crushed
  • 1/4 cup Kimchi, very finely chopped
  • 1 TBSP Mayonnaise, preferably homemade or Korean/Japanese


  1. Drain and rinse the eggs.
  2. Slice the eggs in half.
  3. With a tiny spoon gently remove the egg yolks.
  4. Heat a pan on medium and add the sesame oil.
  5. When the sesame oil is heated, gently sautee the onion, garlic, and kimchi until soft, not brown.
  6. Let the onion and kimchi mixture cool a bit. Then add the mixture to the egg yolks with the mayonnaise.
  7. Mix thoroughly until it is a smooth, smooth paste.
  8. Get a clean plastic bag or piping bag.
  9. Put the yolk mixture in the bag and tie a know.
  10. Poke an ever so tiny hole in a corner with a knife.
  11. Carefully pipe the yolk mixture into each egg white.
  12. Serve immediately or refrigerate.


If you don't have precooked quail eggs, put them in a pot of cold water and bring to a low boil. Cook for eight minutes. Immediately chill in an ice bath or under running cold water. The remove the shells.

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Normally, I would have garnished them with something like gochugaru or chiffonade sesame leaves. But the baby was also eating these. She can handle a little bit of spice but not much. These were gone in fifteen minutes.

Korean Fried Chicken Nuggets

I received a box of Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix courtesy of the Foodbuzz Tastemakers Program to review. I didn't sign up for it the first time around because I couldn't think of a Korean way to use this classic Japanese cooking technique. By the...

Tex-Mex Bibimbap

Korean food purists walk away. One evening last week I took over dinner prep and thought I'd make some chicken burritos. Got everything ready and then took out the tortillas. They'd grown a bit of mold. Each one. So I was stuck with the ingredients I had put together....

S'more Gyeongdan

S'mores!  The combination of graham crackers, gooey marshmallow and chocolate is an American classic that has found so many sweet applications, like cupcakes, bars, shakes, etc.  So it's only natural that I try my own take on s'more for an easy sweet-tooth fix......

Korean Fish Tacos

The modern fish taco was born in Baja California, although different kinds of fish tacos have been part of that Mexican state's cuisine for centuries. I made a Korean fish taco with 된장 doenjang-glazed cod, Korean pear salsa and coleslaw (shredded cabbage or lettuce...

Experiment: Korean Petit Fours

Trying to get into baking. I have an oven--something that is not too common in Korean households. So I should take advantage of it. I made a successful Coconut Rum Raisin Pound Cake a few weeks ago. Then I tried my hand at a Coffee Angel Food Cake, which ended up in...

Korean Kitchen Hacking

Recipes for kitchens in Korea

Korean-Cajun Dirty Rice and BBQ’d Shrimp

I'm trying to prove to EJ that I can cook within a budget. So yesterday I set out to a supermarket and the open air market looking for what was cheap and in season. Vegetables have mistaken themselves for another food product because they are NUTS! Only beans and...

Korean Kitchen Hacking: Fresh Lemon-Ginger Ale

I think I got whiplash from spring rushing by so quickly. Bring on the summer heat! A little over ten years ago I learned from Ming Tsai's old TV show how to make an easy ginger ale. Since ginger ale was cheaper than actual ginger at that time in Alabama, I didn't...

Korean Kitchen Hacking: How to Make Goat Cheese

Korea has been considered the last Asian frontier for westerners trying to obtain culinary comforts from home. South Korea's relative isolation (thanks to water masses and the crazy brother to the north), low immigration rate and local pride/stubbornness in its own...

Alkongi's First Children's Day

Yes, I know it's a bit creepy for me to make a big deal about Children's Day for a fetus. (BTW--Alkongi has graduated from embryo to fetus stage.) But Eun Jeong was craving something fresh, and I wanted to treat them both to some good food that was both healthy and...

Rice Cooker Series: Biscuits for Strawberry Shortcake

Things come together at different times.  It's been a while since my last rice cooker recipe, but not for the lack of trying.  Frustration builds when you are focused on getting a specific result rather than enjoying the process along the way.  I rarely throw out food...

5 minute Korean chocolate mug cake

Posted by Tammy Many Korean apartments and condos do not have ovens (as many expats discover after moving to South Korea). Having to adjust to cooking without a major appliance can make it life in the "Land of the Morning Calm" difficult if you enjoy baking. This is a...

A Journey in home-made barbecue

Vacation from Crestock Creative Photos Posted by Steve Ward My contract finishes this week and I found myself at the end of the year with some vacation time left, so this week I'm off all week, trying to get some rest. ...only it hasn't been very restful so far, as I...

Ask ZenKimchi: Baking Soda vs. Baking Powder

Here's a question from Lori: Hi guys! Love your blog. Wondering if you could answer me a question about baking soda and baking powder here in Korea? I heard that these are switched here in Korea and you should use BS if a recipe calls for BP and vice versa. I've been...

Rice Cooker Series – Carrot Cake

Posted by shinshine After learning a lot about rice cooker baking from a great blog that's dedicated to no-oven baking (in Korean), here is what I came up with.  Many of her rice cooker baking recipes center around foam cakes (folding in egg white foam to a base cake...

Mammy's French Toast with Tangerine Compote

We had a nice quiet Christmas in the ZenKimchi household.  I didn't even bother doing any herculean feats of cooking.  But I did make my Eun Jeong a nice breakfast featuring her favorite, Mammy's French Toast.  Mammy was my great-grandmother who could make any food...

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