If you love bold flavors, sweet-spicy sauces, and comforting dishes that pack a punch, you’re in for a treat! Our Korean-style recipe roundup brings the best of Korean cuisine right to your kitchen.

From tender Korean BBQ short ribs to spicy braised tofu and gochujang-glazed chicken thighs, these recipes are perfect for weeknight dinners, Shabbat meals, or any time you want to spice things up.

Try slow-cooker Korean-inspired short rib tacos for an easy twist, or whip up ground beef bibimbap for a vibrant, colorful one-bowl meal.

This collection proves that kosher Korean cooking is flavorful, approachable, and irresistible.

1. Korean BBQ Short Ribs (Galbi Style) by Gabby Guttman

2. Korean Cream Cheese Garlic Bagels by Esty Wolbe

It’s Motzaei Shabbat, and you’re looking to serve something warm, cheesy, and indulgent for melava malka. Move aside pizza, today Esty’s making heavenly Korean-style Cream Cheese Garlic Bagels.

For more great cooking, watch Easy Does It with Esty Wolbe!

3. Korean Chicken Nuggets with Scallion Rice and Hot Honey by Suzie Gornish

You had me at Korean! This is a great dish to serve for a crowd. I usually double the recipe since it’s a fan favorite.

4. Korean Rack of Ribs with Sesame Spice Rub by Victoria Dwek

I love serving back ribs because they give an impressive “wow” appearance and have the tenderness of short ribs or flanken at a price that’s about 40% less. I think they’re the best bang for the buck out there and I consider them one of my best secrets when serving a crowd. It doesn’t matter if you use a 5-bone or 7-bone rack of ribs. A 7-bone looks more impressive (make sure you have a baking pan that’s big enough), but the last two bones don’t have so much meat, so it doesn’t yield much more than a 5-bone. Most rack of ribs recipes call for a spice rub and a barbecue sauce, and that’s how I’ve always prepared them over the years. This time I changed it up with an Asian-inspired sauce instead and it was a hit.

5. Korean Beef by Rochelle Daniel

This quick Korean Beef is sure to satisfy your craving for savory flavors, and is ready in just a pinch. The dish gets a hint of spice from gochujang, a Korean red chili paste that is becoming more widely available in kosher supermarkets (I use Mikee brand).

6. Korean Chicken Wings by Esty Wolbe

Watch Esty make this simple yet flavorful dish, here!   Get the Gochujang Esty uses here.

7. Slow Cooker Korean-Inspired Short Rib Tacos by Samantha Tehrani

Korean tacos are very popular in Los Angeles and throughout the country. I love this recipe for a delicious weeknight dinner after a long day in the office. I set my slow cooker to cook the short ribs while I’m at work, and the toppings come together in less than 10 minutes after I walk through the door.

8. Spicy Mushroom Hotpot (Maeun Beosot Jeongol) by Da-Hae West

A jeongol (hot pot or stew) is a sharing dish and I think of this one as a real celebration of mushrooms. There are lots of different types of jeongol in Korea, but they always have a variety of different vegetables for texture, color and flavor as they’re usually presented in the middle of the table, over a little gas stove to finish cooking and everyone helps themselves to (several) piping hot bowlfuls.

This jeongol has a real fiery kick and is packed with so much flavor, but also happens to be vegan, too. Serve it with individual portions of rice to balance out the spicy heat, but at the end you can add instant ramen noodles (without the seasoning packet) or udon to soak up the last of the broth – simply bring the remaining broth up to the boil and add the noodles for three to four minutes until just cooked.

9. Spicy Braised Tofu (Dubu Jjim) by Da-Hae West

This is another dish that I have often – it’s great for lunch or dinner and really only takes minutes to make. The frying step is actually optional – it gives the tofu more bite and when I cooked this dish for a cookery class, the class was split, with a few preferring the texture of the fried version. At home though, I often skip this step and simply put the tofu straight into the pan with the sauce and simmer for a silkier, softer tofu, but I’ve included the frying step here in case you prefer your tofu to have more texture.

10. Gochujang and Honey Glazed Chicken Thighs (Gochujang Dak Dari) by Da-Hae West

These sticky, glossy chicken thighs are sweet and spicy and are a welcome addition to any salad, bowl of rice or even between a couple of slices of good bread for a truly epic sandwich. The key to making this chicken really great is to use deboned chicken thighs with the skin on. That way, you get the full flavour of the skin, succulent meat and a quick cooking time. Deboning the thighs is worth the extra effort – ask a friendly butcher to do this for you to make things even quicker!

11. Soy-Glazed Chicken Skewers (Dak Gotchi) by Da-Hae West

When my eldest was three, I took him on his first trip to Korea. We had such a fun-packed time, meeting up with cousins, going to the beach, riding the cable car in Songdo… but the one memory that really stuck in his head was eating the dak gotchi (chicken skewers) in Nampodong in Busan. I love this area for street food, and I’m not sure if it was because the chicken skewer he had was so big, or because he genuinely loved the taste, but whenever we spoke about his Korea trip afterwards, he would always speak about these chicken skewers with huge enthusiasm, so I had to make these for him. Fortunately, he loves them just as much at home as he did on that trip.

12. Sweet Soy Potatoes (Gamja Jorim) by Da-Hae West

These potatoes are a popular banchan (side dish) in Korea. They are so easy and delicious that they’re sure to be a favorite in your house, too. You don’t even have to cut the potatoes – leave them whole if you’re in a hurry (just increase the cooking time until you can pierce them with a fork), but I like to cut them so that the sweet soy sauce can really cling to them and the edges brown nicely in the pan, making them extra tasty.

13. Ground Beef Bibimbap by Molly Hagler

Bibimbap is a Korean dish made with rice mixed with meat and vegetables. It is extremely filling and has a beautiful presentation. This is a version I made based on what I had in my fridge and pantry. Feel free to get creative with your dish, too!