Editors’ Collection

Eric Kim’s 10 Essential Korean Recipes

The Times Magazine columnist, cookbook author and son of South Korean immigrants shares the dishes that define the cuisine for him: tteokbokki, kimchi fried rice, budae jjigae and more.

Bobbi Lin for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sophia Pappas.

Recipes

Doenjang Jjigae
Eric Kim
161 ratings with an average rating of 4 out of 5 stars
161
15 minutes
or to save this recipe.
Samgyeopsal
Eric Kim
122 ratings with an average rating of 4 out of 5 stars
122
30 minutes
or to save this recipe.
Budae Jjigae
Eric Kim
453 ratings with an average rating of 5 out of 5 stars
453
or to save this recipe.
Miyeok Guk (Seaweed Soup)
Eric Kim
68 ratings with an average rating of 4 out of 5 stars
68
50 minutes
or to save this recipe.
Sheet-Pan Kimchi Fried Rice
Eric Kim
1151 ratings with an average rating of 5 out of 5 stars
1,151
45 minutes, plus rice cooking time
or to save this recipe.
Seolleongtang
Eric Kim
135 ratings with an average rating of 4 out of 5 stars
135
3½ hours
or to save this recipe.
Any Fish Jorim
Eric Kim
265 ratings with an average rating of 4 out of 5 stars
265
30 minutes
or to save this recipe.
Cheesy Cabbage Tteokbokki
Eric Kim
1232 ratings with an average rating of 5 out of 5 stars
1,232
or to save this recipe.
Tongdak Gui (Whole Roasted Chicken)
Eric Kim
156 ratings with an average rating of 4 out of 5 stars
156
1 ¼ hours, plus at least 8 hours’ brining
or to save this recipe.
Tongbaechu Kimchi (Whole Napa Cabbage Kimchi)
Eric Kim
302 ratings with an average rating of 4 out of 5 stars
302
4 ¼ hours, plus at least 2 days’ fermenting
or to save this recipe.
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