If you are looking for some easy and authentic Korean recipes all in one place, enjoy this collection of simple crowd-pleasers. Create these delicious Korean recipes in your own kitchen and enjoy a feast with your loved ones. That’s what Korean food is all about.
This collection of some of my best Korean recipes are the most popular recipes among my readers. They are easily adaptable with easy-to-find ingredients.
Korean food is becoming more and more popular these days – thanks to all the wonderful K-pop and K-drama influence around the world!
Most of the recipes in this recipe round-up have step-by step instructions. Some have tutorial videos to help you understand the whole cooking process. I hope these instructions will help you to create your own homemade Korean food.
And there you have it – 12+ easy & authentic Korean Recipes that you can enjoy with your loved ones! I hope this list brought you some inspiration for your Korean cooking adventure.
If you have tried any of these recipes, don’t forget to tag me on Instagram or Pinterest. Love to see your creation!
12+ Easy and Authentic Korean Recipes: Chicken Bulgogi
- 6 chicken thighs boneless & skinless
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili flakes (gochugaru) optional
- 1 tbsp soy sauce
- 1-2 tbsp light brown sugar
- 1 tbsp minced garlic
- 1 tsp ginger puree
- 1 tbsp Korean corn syrup
- 1 tbsp sweet rice wine (mirim) optional
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 5-6 Korean perilla leaves (kkatnip) thinly sliced, to garnish, optional
- 1 tbsp toasted sesame seeds to garnish
- Out a piece of plastic wrap over chicken thighs and pound with a meat hammer to stretch and tenderize; set aside.
- In a large mixing bowl, mix together gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, rice wine, sesame oil, and pepper. Add the chicken thighs and toss together to coat evenly. Let the chicken rest on a room temperature for 15 minutes.
- Preheat the oven to broil; place an oven shelving to 5-6 inch below the heat source. Grease a cooling rack with a spray oil and place on top of a large baking pan (half sheet size) lined with foil.
- Spread the chicken pieces on the rack without overlapping. Broil 4-5 minute or until the surface is slightly charred. Turn the chicken to the other side and broil for another 4-5 minutes or until the chicken is fully cooked. Keep an eye on the chicken so that you don't char them too much.
- Cut the chicken thighs into a bite size chunks and place in a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.