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Spotlight on K-Cuisine: Cook These 2 Easy, Authentic Korean Dishes at Home

Hallyu, also known as the “Korean Wave,” has been injecting South Korean popular culture into homes worldwide for some time now. From popular K-dramas like “Squid Game” to record-breaking K-pop bands like BTS and Blackpink, the appetite for Korean exports seems insatiable.

And we can’t get enough of K-cuisine, either! Asian cuisine is currently having a moment in the US, and Korean food is no exception. From quintessential bulgogi to a classic Korean stew, we’ve curated a few delicious K-cuisine recipes to cook at home and share with friends. When it comes time to serve your creations, enhance these homestyle dishes with our best-selling BOMSHBEE pieces, designed for Asian dishes.


Japchae
RECIPE: Serves 4 as a main dish or 6-8 as a side

A colorful Korean stir-fry, typically made with a garden of veggies, marinated beef, dangmyeon (sweet potato glass noodles), and a nutty sesame-honey dressing, japchae really hits the spot. Delectably chewy and delightfully slippery, dangmyeon is the star of this beloved Korean dish. But that wasn’t always the case: when japchae was first invented in the early 17th century for royalty during the Joseon Dynasty, it was originally served without them. The bouncy glass noodles were only added later and, thankfully, have since become an essential element of this sweet and savory stir-fry.

The best part? It’s endlessly customizable and can easily be adapted into a vegetarian dish. When it comes time to dine, reach for a pair of BOMSHBEE Chop Chopsticks so you can easily craft the perfect bite.

INGREDIENTS:

  • 7 oz glass noodles
  • 5 oz beef or chicken, thinly sliced (optional)
  • 1 medium carrot, julienned
  • 1 small onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 3.5 oz spinach or Chinese greens (kai-lan), blanched and squeezed
  • 4-5 mushrooms (shiitake is best), thinly sliced
  • 2 scallions, cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 2-3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp sugar or honey
  • 1 tbsp vegetable oil
  • 1 tsp sesame seeds
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Boil the sweet potato noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop them from becoming mushy. Cut the noodles into shorter lengths (about 6-8 inches) using kitchen scissors for easier eating.
  2. Mix soy sauce, sesame oil, and sugar in a small bowl. Set aside.
  3. Heat the oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant.
  4. If you’re using meat, add the sliced beef or chicken, season with salt and pepper, and stir-fry until cooked through. Remove from the pan and set aside.
  5. In the same pan, add the onions and carrots. Stir-fry for about 2-3 minutes until they start to soften.
  6. Add the bell pepper, mushrooms, and scallions. Stir-fry for another 2-3 minutes until all the vegetables are cooked but still crisp. Add the blanched greens to the pan and stir to combine.
  7. Reduce heat to medium. Add the cooked noodles and meat (if using) to the pan with the vegetables. Pour the prepared sauce and mix well to ensure everything is well-coated.
  8. Adjust the seasoning with more soy sauce, salt, and pepper if needed. Sprinkle sesame seeds over the top and give it a final toss. Enjoy warm, cold, or at room temperature – japchae is versatile like that!

Sundubu-jjigae (spicy soft tofu soup)
RECIPE: Serves 4

A warning to all soup lovers: this classic Korean jjigae (stew) is an absolute game-changer, and we can’t get enough of it. It’s the ultimate ode to contrast: silky soft tofu and a delicately poached egg basking in a fiery, powerful broth made from Korean red pepper paste (gojuchang). Together, they create a triumph of textures and flavors. Don’t be surprised if this soup becomes one of your go-to recipes for fast, easy weekday dishes.

Dig into your sundubu-jjigae with the BOMSHBEE SOOP Glass Spoon, perfect for hot soups and delicate textures like tofu.

INGREDIENTS:

  • 1 tbsp vegetable oil
  • 1 clove garlic, minced
  • ½ onion, chopped
  • 1 zucchini, chopped
  • 1 cup kimchi, chopped
  • 2 cups vegetable broth (or chicken broth)
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 block soft tofu, cut into cubes
  • 2 scallions, sliced
  • 1 egg (optional)

INSTRUCTIONS:

  1. Heat the vegetable oil in a pot over medium heat. Add the garlic and chopped onion and sauté until fragrant.
  2. Add zucchini and kimchi, and cook for another 2-3 minutes.
  3. Pour the broth, then stir in the gochujang, soy sauce, and sesame oil.
  4. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes.
  5. Add the tofu cubes to the soup and simmer for another 5 minutes.
  6. If using, crack an egg into the soup and let poach for a couple of minutes. Stir in the sliced green onions.
  7. Ladle the soup into bowls and serve hot.

Pro tip: For a simple yet elegant presentation, reach for BOMSHBEE’s handcrafted SEED rice bowls. These bowls are ideal for a smorgasbord of banchan (Korean side dishes), white rice, and buttery soft bulgogi.

Explore more BOMSHBEE products to serve your homemade Korean dishes alongside minimalist, thoughtfully designed tableware. 

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