Discover 4 Korean recipes, from quick favourites to slower weekend cooking.
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◷ 86 minmedium
Thinly sliced beef marinated with pear, soy and sesame, then seared in eight small batches for tender folds and browned edges. Served with softened onion, spring onions, sesame seeds and steamed rice.
Oct 16
◷ 47 mineasy
Golden, cornflour-coated tofu gets a thin, sticky gochujang glaze, balanced by cool sesame cucumber and plain short-grain rice. Glaze just before serving to preserve the crisp edges.
Oct 13
◷ 56 minmedium
Springy sweet potato glass noodles, beef and separately cooked vegetables in a lightly sweet soy–sesame coating. Allow about an hour; the exact timing depends on the noodle packet instructions.
Oct 8
◷ 60 minmedium
Korean rice bowls with sesame-seasoned beef, separately cooked vegetables and a fried egg, ready in about 1 hour. Mix at the table with sweet-spicy gochujang sauce. Longer packet cooking instructions or additional beef batches will extend the time.
Oct 4Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 29 minutes. Cooking takes 57 minutes. Allow 86 minutes in total. Makes 4 servings. Key ingredients: raw, trimmed whole-cut sirloin or rib-eye, Asian pear or firm, ripe Conference pear, peeled and cored weight, light soy sauce, caster sugar, garlic, peeled weight. Equipment: Sharp knife and raw-meat chopping board, Fine grater, Mixing bowl and cover, Sieve for rice, 1.5–2 litre saucepan with a close-fitting lid, Heavy 28–30 cm frying pan with a flat cooking base at least 24 cm across, Colander and bowl for draining beef, Measuring spoons, including a ½ teaspoon measure, Separate utensils for raw beef and cooked food, Clean heatproof bowl and loose cover for cooked beef and onion, Fine-tip food thermometer.
Kitchen tip: Judge capacity by the flat pan base, not its rim diameter. Keep the slices flat with visible gaps; a smaller base needs more than eight batches.
Preparation takes 21 minutes. Cooking takes 40 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: firm or extra-firm tofu, drained weight before pressing, short-grain white rice, dry weight, water for the rice, cornflour, divided into two 12.5 g portions, rapeseed or sunflower oil, divided into two 15 ml portions. Equipment: 28 cm non-stick frying pan, 1.5–2 litre saucepan with a tight-fitting lid, Two hob rings, Fine sieve, Clean kitchen cloths or kitchen paper and a modest weight for pressing tofu, Chopping board, knife and fine grater, Bowls for glaze, dressing and coating, Fish slice or silicone spatula, Rack or uncovered plate for fried tofu, Measuring jug and kitchen scales.
Kitchen tip: A 28 cm pan accommodates two batches comfortably. A smaller pan needs three batches and additional frying time; crowding makes the tofu steam.
Preparation takes 31 minutes. Cooking takes 50 minutes. Allow 56 minutes in total. Makes 4 servings. Key ingredients: sweet potato glass noodles (dangmyeon), beef sirloin or rump, shiitake mushrooms, fresh spinach, carrot. Equipment: 5-litre saucepan with lid, Two hob rings, 28–30 cm frying pan, Mixing bowl of at least 4 litres, Small bowls for marinade and sauce, Colander and slotted spoon, Tongs and kitchen scissors, Knife and chopping board, Scales and measuring spoons, Fine-tip food thermometer, if available.
Kitchen tip: The schedule uses a representative 7-minute noodle boil. Packet instructions and texture take priority; longer boiling times move the subsequent tasks later.
Preparation takes 27 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 2 servings. Key ingredients: dry Korean or Japanese short-grain white rice, unseasoned, cold water for the rice, raw sirloin steak, weighed after trimming, light soy sauce, toasted sesame oil, divided. Equipment: 1.5–2 litre saucepan with a tight-fitting lid, 2 litre saucepan for blanching, Two hob rings; no oven required, 26–28 cm non-stick frying pan with a suitable lid, Colander and slotted spoon, Separate raw-meat board and utensils, Digital food thermometer suitable for thin meat strips, Topping platter, clean cooked-beef plate and small sauce bowl, Two approximately 900 ml serving bowls.
Kitchen tip: Check the rice and beansprout packets before starting: longer cooking instructions extend the schedule.