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Practical Korean recipes before the tool shortcuts

These cards focus on order, substitutions, and portion control so a beginner can start cooking without leaving the hub.

Kimchi fried rice

15 min
Ingredients
1 bowl rice, 1 cup aged kimchi, scallion, egg, 1 tsp soy sauce, sesame oil
Swaps
Use tuna, tofu, or ham for protein. If the kimchi is mild, add a small pinch of gochugaru.
  1. 1. Fry scallion first for aroma.
  2. 2. Cook kimchi for 2-3 minutes.
  3. 3. Add rice, season with soy sauce, and top with egg.

Tteokbokki

20 min
Ingredients
250g rice cakes, fish cake, 1 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 1 tsp soy sauce
Swaps
No gochujang: balance gochugaru, soy sauce, and sugar. For vegetarian style, skip fish cake and add cabbage.
  1. 1. Rinse rice cakes and soak if firm.
  2. 2. Dissolve sauce in 300ml water.
  3. 3. Simmer rice cakes until the sauce thickens.

Doenjang jjigae

25 min
Ingredients
1.5 tbsp doenjang, tofu, zucchini, onion, mushroom, anchovy stock or water
Swaps
If salty, reduce doenjang and add more tofu. Rice water or kelp water can replace stock.
  1. 1. Boil stock and dissolve doenjang.
  2. 2. Add firm vegetables first.
  3. 3. Add tofu and mushrooms, then adjust salt.

Bibimbap

20 min
Ingredients
Rice, vegetables, egg, gochujang, sesame oil, seaweed flakes
Swaps
Use any two vegetables if namul is unavailable. Use soy sauce seasoning instead of gochujang for mild flavor.
  1. 1. Cook vegetables separately to remove moisture.
  2. 2. Place vegetables and egg on rice.
  3. 3. Mix with gochujang and sesame oil little by little.

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