Basic Korean Dishes

Kimchi

• Kimchi has the reputation as Korea's number one dish with more than 160 recipes. The traditional recipe, Tongbaechu kimchi, uses Chinese cabbage with garlic, salt and chili peppers, or Gochuchang, a hot red pepper paste. Oisobaegi is a stuffed cucumber version that is refreshing for summer. Other ingredients include green onions, radishes and ginger or seafood brine. Its taste varies from mild to hot, based on which part of Korea where the dish is made.

Banchan

• Banchan is a collection of different side dishes that accompany the main Korean meal. Some of the banchan dishes include Kimchi's seasoned, fermented vegetables. Namul, or seasoned vegetables, steam or sauté edible parts of a plant including stems, leaves and roots and sprouts. Jorim is boiled beef or seafood, vegetables and tofu in soy sauce with garlic and chili peppers. A Jeon dish has pieces of seafood or vegetables dipped in egg and flour then pan fried.

Jap Chae or Korean Glass Noodles

• Jap Chae is a common vegetarian stir-fry side or main dish. The cooked sweet potato starch noodles turn transparent resembling glass. Add a little sesame oil to keep the noodles from sticking together. The vegetable mixture contains sliced shitake mushrooms, fresh spinach, thinly sliced green onions and a grated carrot. Stir-fry the vegetables with sesame oil and soy sauce and soybean paste, then toss with sesame seeds.

Korean Beef

• Bulgoki means "fire beef" and it is a favorite Korean meal. Thin slices of beef, sirloin or rib-eye, marinade in a blend of soy sauce, sesame oil, garlic and scallions. The marinade for kalbi, beef short ribs, uses soy sauce, ginger, sesame oil and garlic, onions, sesame seeds and chili peppers. Add a bit of vinegar as a meat tenderizer. Allow the beef dishes to marinade overnight for the best flavor.

Bibimbap

• Bibimbap is a dish of vegetables served with or without bulgoki on a bed of rice. Slice carrots, sprouts, mushrooms and spinach and zucchini. Sauté each vegetable separately in sesame or peanut oil, soy sauce and chili pepper paste. Place the vegetables on top of the rice then top with a sunny-side up egg. For a healthier version, serve the vegetables on barley instead of white rice.