Must-try healthy and delicious Korean dishes – Food & Recipes

Korean cuisine is renowned for its vibrant flavors, diverse ingredients, and meticulous preparation techniques. From hearty soups and stews to savory barbecue and spicy kimchi, Korean dishes offer a delightful fusion of sweet, sour, salty, and spicy flavors. Staples like kimchi, a fermented vegetable dish, and gochujang, a spicy chili paste, add depth and complexity to many Korean recipes. In this piece of article, we will tell you about some really innovative, healthy and delicious Korean dishes that are a must try.

Korean Shiitake Bao

250 gm Red lotus flour
250 gm Hung Kong flour
25 gm Sugar
8 gm Fresh yeast
5 gm Salt
250 ml Water
50 ml Fresh cream
150 ml Everyday milk powder

0.1 kg Shiitake mushrooms
0.05 kg Corn flour
0.2 L Oil for frying


20 gm Gochujang sauce
10 gm Tomato ketchup
5 gm Chilli paste
5 gm Garlic, chopped
5 gm Ginger, chopped
5 gm Red chilli, chopped
5 ml Soy sauce
3 gm Aromat powder
10 ml Water
5 gm Spring onion

3 Bao buns
10 gm Lettuce
10 gm Mayonnaise
2 gm Sesame seeds
Spring onion for garnish

Prepare the Dough:

In a dough machine, combine Red lotus flour, Hung Kong flour, sugar, and milk powder.
Add fresh yeast and water to the mixture.
Mix until you get a proper dough consistency.
Place the dough in a bowl, cover it with a wet cloth, and let it proof for at least 45 minutes.
Divide the dough into small portions (40 gm each), roll them into round shapes using a rolling pin.
Apply oil on one side, fold, and let them rest for 10 minutes.

Prepare the Filling:
Boil Shiitake mushrooms until tender, then drain and slice them.
Coat the sliced Shiitake mushrooms in corn flour and fry until crispy.
In a pan, heat oil and add chopped garlic, ginger, red chilli, chilli paste, Gochujang sauce, ketchup, soy sauce, and Aromat powder.
Mix well and add the fried Shiitake mushrooms, tossing until well coated. Adjust seasoning.

Place Bao buns on a plate. Add lettuce to each bun. Spoon the Shiitake filling onto the lettuce. Drizzle with mayonnaise and garnish with sesame seeds and spring onions.

Korean stew ( jjigae)
By: Chef Somnath, Pa Pa Ya, Mumbai.

Lemon grass: 30 gm
Thai ginger: 20 gm
Lemon leaf: 5 gm
Coriander: 15 gm
Gochujang: 80 gm (Korean red chili paste)
Tom yum paste: 80 gm (Thai hot and sour paste)
Broth powder: 20 gm
Salt: to taste
Sugar: 5 gm
Water: 500 ml
Prepare Ingredients:
Clean and chop the lemon grass into small pieces.
Peel and slice the Thai ginger.
Wash and chop the coriander.
Tear the lemon leaves into smaller pieces.

Create Flavour Base:
In a large pot, add a bit of oil and sauté the chopped lemongrass and Thai ginger until fragrant.

Add Paste:
Add Gochujang (Korean red chili paste) and Tom Yum paste to the pot. Stir well to combine with the lemongrass and Thai ginger.

Build Broth:
Pour water into the pot, stirring continuously to dissolve the pastes.
Add the broth powder and continue stirring.
Season with salt and sugar according to your taste preference.

Simmer and Infuse Flavors:
Let the broth simmer on medium heat for about 15-20 minutes, allowing the flavors to meld.

Add Aromatics:
Add the torn lemon leaves to the pot and continue simmering. This will infuse a citrusy aroma into the soup.

Incorporate Vegetables:
Toss in the chopped coriander into the pot and stir well.

Adjust Consistency:
If needed, adjust the consistency of the soup by adding more water or broth.

Once the soup has developed a rich flavor, ladle it into bowls and serve hot.
Enjoy your unique fusion Jjigae soup with a combination of Korean and Thai influences! Adjust the spice level, salt, and sugar to your liking.

Korean Popcorn Chicken Recipe
By:Chef Ravish Mukri, Ditas, Mumbai

Chicken thigh cubes: 200g
Gochujang paste: 50g
Dark soy sauce: 10ml
1 Egg
Corn starch: 50g
Salt & Pepper (to taste)
Aromat powder: 2g
Ginger and garlic paste: 10g
Panko breadcrumbs: 100g
Oil (for deep frying)
Gochujang sauce (for finishing)
Spring onions (for garnish)
Sesame seeds (for garnish)

Gochujang Sauce Ingredients:
Sunflower oil
Chopped ginger
Chopped garlic
Red chili paste
Sriracha sauce
Oyster sauce
Dark soy sauce
Tomato ketchup
Korean chili paste
Salt & Pepper (to taste)
Sesame oil

Preparation Summary:
1. Marinate the chicken thigh cubes with gochujang paste, dark soy sauce, egg, corn starch, salt, pepper, aromat powder, and ginger-garlic paste.
2. Coat the marinated chicken in panko breadcrumbs.
3. Deep fry the coated chicken in hot oil until golden and crispy.
4. Prepare the gochujang sauce by combining sunflower oil, chopped ginger, chopped garlic, red chili paste, sriracha sauce, oyster sauce, dark soy sauce, tomato ketchup, Korean chili paste, salt, pepper, and sesame oil in a saucepan. Cook until the sauce thickens.
5. Toss the fried chicken in the gochujang sauce.
6. Garnish with chopped spring onions and sesame seeds.

Korean Chili Fried Rice
By: Chef Ganesh, Koa Juhu

Garlic paste3gm
Onion paste 6gm
Green chilli 3gm
Light soya 1/2 TSP
Sunchang gochugang souce 12gm
Veg broth powder..4gm
Rice 350gm
Ice burg lettuce garnish 2 gm
Dark soya..1/2tsp
Bean sprout..7gm
Red yellow pepper..10gm
Spring onion 4 gm
Garnish with sesame white/black
Oil 1tsp
Broccoli 12 gm

1. Use medium or long grain rice – Jasmine rice are some varieties that are perfect for frying as they fluff up perfectly without turning mushy.
2. Rinse rice thoroughly before cooking – This helps remove excess starch on the rice that causes it to clump together more. I usually rinse my rice at least 3 times or until the water is no longer cloudy.
3. Cooking rice -I suggest following the cooking instructions on the package when preparing rice, as the water ratio and cooking time can vary depending on the type of rice. If the rice turns out overly soft, it’s likely that too much water was added. Make a note of this and use less water next time.
4. Drying them – Typically, fried rice recipes suggest using day-old rice, but freshly cooked rice is also a suitable option! The key is to spread it out on a large plate immediately after cooking and pop them into the freezer for 10-15 minutes to dry them out.
5. Breaking them up – If using refrigerated rice, remember to break clumps of rice using your hands before adding it to the pan.

Tteokbokki (Korean spicy rice cake)
By: Chef Rakesh, Amazonia

· 350 GM Homemade Korean rice cake
· 20 Gm beans sprouts
Tteokbokki sauce
· 3tbsp gochujang (Korean chilli paste)
· 1 tbsp sugar
· 1 tbsp soy sauce
· 1 tsp garlic chopped
· 1 tsp gochugaru (Korean chilli flakes)

· 1tsp seasome seeds
· 1 tsp seasome oil
· 1 stalk spring onion


1. Unless your rice cakes are soft already, Soak them in warm water for 10 minutes.
2. Boil the soup stock in a shallow pot over medium-high heat and dissolve the Tteokbokki sauce by stirring it with a spatula.
3. Once the seasoned stock is boiling, add the rice cakes. Boil them a further 3 to 5 minutes until the rice cakes are fully cooked.
4. Then to thicken the sauce, add bean sprouts and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins
5. Add the sesame oil, sesame seeds, and spring onion and serve hot.

Dubu Kimchi Chicken
By: Chef Vadim Shin, Yazu

450g boneless, skinless chicken thighs, cut into bite-sized pieces
400g firm tofu, cut into cubes
1 cup kimchi, chopped
1 small onion, thinly sliced
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon vegetable oil
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Cooked rice (for serving)

Prepare the Ingredients:
1. Cut the chicken into bite-sized pieces.
2. Chop the kimchi and slice the onion.
3. Mince the garlic and grate the ginger.
4. Cut the tofu into cubes.
5. Sauté Chicken and Vegetables:
6. Heat vegetable oil in a large pan or wok over medium heat.
·7. Add chicken pieces and cook until they are browned on all sides.
8. Add sliced onions, minced garlic, and grated ginger. Sauté until the onions are softened.
9. Stir in chopped kimchi and cook for a few minutes until it’s heated through.
10. Add tofu cubes to the pan and gently mix to combine.

Season the Dish:
1. In a small bowl, mix soy sauce, sesame oil, and gochugaru (Korean red pepper flakes).
2. Pour the sauce over the chicken, tofu, and kimchi mixture. Stir well to coat everything evenly.
3. Reduce the heat to low and let the dish simmer for about 10-15 minutes, allowing the flavours to meld.
4. Garnish with chopped green onions and sesame seeds.
5. Serve the Dubu Kimchi Chicken over cooked rice.