3 dishes people actually cook in South Korea: what they are, how long they take, and what you need to buy.
What can you cook from South Korea? 3 traditional South Korea dishes, from Bibimbap (45 min, the quickest) to Bulgogi (80 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
South Korea on the map. Drag to spin the planet.
A Korean rice bowl where each vegetable is cooked and seasoned separately as namul, then mixed at the table with a gochujang sauce.
Paper-thin beef marinated in grated Asian pear, soy and sesame, then seared fast over high heat so it caramelises instead of stewing.
A stew built on kimchi fermented long enough to turn sour, its brine poured in with it.
Copper documents three dishes from South Korea: Bibimbap, Bulgogi and Kimchi jjigae. Garlic and sesame oil each appear in more than one recipe. All three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 24 different ingredients.
The three recipes need 24 ingredients between them, of which 8 are shared by more than one dish. Sesame oil and beef sirloin the hardest to find: of the 586 dishes in Copper's atlas, 8 use sesame oil and 11 use beef sirloin. Every ingredient list on this page is complete, with quantities, and free to read.
Bibimbap is the quickest at 45 minutes. Bulgogi is the longest at 80 minutes. The median is 60 minutes — a weekend dish rather than a weeknight one.
Bulgogi and Kimchi jjigae are rated easy — start there. The full method is on each recipe page, step by step, free to read.
South Korea is part of East Asian.
Countries close to South Korea on the globe — and close on the plate.
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