Korean Family Favourites from a Non-Korean Cook

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No family lineage of recipes, no formal training. Just a lot of enthusiasm and a curious palate.

These are four dishes we keep coming back to at home. The kind that have quietly worked their way into our regular rotation: comforting, full of flavour, and reliably satisfying every time.

• Kimchi sundubu jjigae, at the top of the list is, a rich, warming stew that really shines on cold winter nights. That said, we’re not strict about seasons in our kitchen. If you’re craving it, you make it.

• Seafood pancakes - perfect as an appetizer, an easy light supper, or the kind of "just one more piece" situation that somehow turns into dinner.

• Perilla oil buckwheat noodles with pulled pork - elegant but still a little rustic, and just as good served cold on a hot summer day.

• Beef bulgogi with japchae noodles and banchan - a classic Korean favourite, paired with those glossy glass noodles to keep things a bit lighter, plus a whole spread of vibrant side dishes.

  
  

For each dish, I’ve included a wine pairing list, something a little unexpected if you’re in the mood to switch things up from the usual soju and try a different kind of balance at the table.

I’ve also written a slightly long and very eclectic article about Korean food culture - consider this your friendly warning before you click.

A quick note: I’m not Korean. What I know comes from a mix of cooking, reading, and eating some truly great Korean food around the city. These recipes are my take on dishes I genuinely love and cook often.

If you’d like to dive deeper, you can read my full piece on Korean food and wine here.

I hope these recipes find their way into your kitchen and become favourites for you, too.

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Haemul Pajeon Seafood Scallion Pancakes (해물 파전) Serving: 4 Prep time: 5 minutes | Cook time: 10 minutes Pajeon is a popular Korean savoury pancake where fresh green onions (pa = scallion) really take centre stage, giving it its signature aroma and flavour. In Korean pancakes, or jeon, the ingredients like seafood and scallions aren’t mixed into a batter beforehand. Instead, they’re laid out in the pan and then lightly covered with batter. That coating sets as it cooks and holds the ingredients together, rather than forming a fully mixed dough. When seafood is added, it becomes haemul pajeon. I usually go with calamari or prawns, but it’s pretty flexible: clams, mussels, oysters, or whatever you’ve got on hand all work well. You can also skip the seafood entirely and still end up with a really solid vegetarian version. If you add kimchi, they are called kimchi jeon. A splash of sparkling water in the batter can help keep things lighter and crispier, though it does make the mixture a bit thicker. Heat control is important too: too high and it burns before the inside cooks through, too low and you lose that crisp edge and end up with something greasy instead of golden and crunchy. You can either fry smaller pancakes, which are easier to handle and result in crispier pieces, or make one large pancake and cut it into portions. Ingredients Pancakes 120 g / 1 cup flour 8 g / 1 tbsp cornstarch 1 1/8 tsp salt 1 1/8 tsp garlic powder 1 1/8 tsp onion powder (You can also use a premixed Korean pancake mix to replace these five ingredients.) 240 ml / 1 cup ice-cold tap or sparkling water 1 egg, beaten 6 tbsp / 3 fl oz cooking oil Filling 12 green onions, cleaned and cut lengthways to fit your skillet 1 small red chilli, thinly sliced (optional) 200 g / 7 oz fresh shrimp, calamari, prawns Dipping Sauce 1 tbsp / 15 gram sugar 2 tbsp / 30 ml soy sauce 2 tbsp / 30 ml rice vinegar 2 tbsp / 30 ml water 2 tsp / 10 ml toasted sesame oil 1 tsp sesame seeds (black and/or white) thinly sliced onion pieces (optional) Make the Dipping Sauce first, even the day before, keep refrigerated by mixing all the ingredients. In a mixing bowl, whisk together the flour, cornstarch, salt, garlic powder, onion powder, and cold water until smooth. (You can pour the batter into a jug to make it easier to handle later.) Cut the green onions into 3 cm / about 1¼ inch pieces. Slice the red chilli thinly. Roughly chop the shrimp and other seafood. Heat about 1 tablespoons (15 ml) of oil in a non-stick frying pan over medium-high heat. Let the pan get properly hot; test it by dropping in a little batter; it should sizzle immediately. Once ready, pour just under half of the batter into the pan and spread it thinly and evenly. Lay half of the green onion tops across the batter in parallel lines. Lightly spoon a bit more batter over the top and into the gaps to help everything stick together. Scatter over some calamari, prawns, and chilli slices if using. Drizzle half of the beaten egg across the surface. Cook for about 4 minutes until the bottom begins to set and turn golden. Gently shake or swirl the pan occasionally so it doesn’t stick. Carefully flip the pancake. Add a little extra oil around the edges if needed to help crisp it up. Press down lightly with a spatula to encourage browning and crisp texture. Cook for another 3–4 minutes until fully cooked and golden. Remove from the pan and repeat with the remaining batter and toppings. Slice into bite-sized pieces and serve hot with the pancake dipping sauce. Wine Pairing Tips Haemul pajeon sits somewhere between crispy, oily comfort food and fresh, briny seafood dish. The key is contrast: you want wines with bright acidity, a touch of lift (or bubbles), and clean flavours that cut through the fried batter while highlighting the scallions and seafood. Sauvignon Blanc (classic go-to) A crisp, high-acid white that just works every time. Its herbal edge mirrors the green onion while the acidity slices through the oil. Vinho Verde (light, zippy, refreshing) lightly effervescent and low in alcohol, this is an easy, refreshing pairing that keeps each bite feeling light. Pinot Gris (for a rounder option) Choose a style with good acidity (think Alsace). It brings a bit more body without overwhelming the dish. Grüner Veltliner Dry, energetic, and slightly peppery, great with anything green and savoury. Champagne or sparkling wine Bubbles are your best friend here, they cleanse the palate and make the dish feel lighter and more refined. Dry to off-dry Riesling A versatile option, especially if your dipping sauce leans salty or slightly spicy.

Sundubu Jjigae Soft Tofu Kimchi Stew (김치순두부찌개) Serving: 4 Prep time: 10 minutes | Cook time: 30 minutes A classic Korean stew made with fermented kimchi, pork, and uncurdled, extra-soft egg tofu called sundubu, along with aromatics, simmered into a rich, spicy, and tangy broth. At Korean grocery stores, you’ll usually come across soft "egg" tofu in two main forms. The most common is a long cylindrical plastic pouch, while the other comes in a standard square tofu container. I tend to prefer the cylinder-style soft tofu because it’s faster and easier to use in soups and stews. You just slice into the middle of the package (careful—there’s usually a bit of liquid), push the tofu out, and cut it straight into rounds over the pot. That said, either version works just fine for this dish. If you can, pick it up at an Asian supermarket like A-Mart or T&T in Canada - the tofu there is usually cleaner, with fewer additives. And if you see an organic option, even better. It’s not typically expensive, and worth choosing when available (tip: Pulmuone is a solid brand). Sundubu Jjigae is often served bubbling hot in a traditional earthenware pot (ttukbaegi) with a raw egg cracked in just before serving. These pots usually serve two portions, so I make ours in a larger pot or cast iron for at least four people. It is served with rice. Ingredients 250 g / 9 oz pork belly or shoulder, sliced in small cubes 200 g / 1 cup well-fermented kimchi 1 medium/large onion 3 cloves garlic 1 tbsp gochujang 1/2 tbsp korean pepper flakes (gochugaru) 30 ml / 2.5 tbsp neutral-tasting oil 750 ml / 3 cups water (or rice water) 1/4 tsp kosher salt, to season 1-or 2 tube of egg tofu 2-4 eggs, to serve, optional Finish 2 green onions, chopped Sesame oil - drizzled at the end to enhance flavour Optional: mushrooms (I always add shiitake when adding the kimchi), zucchini Instructions Prep Cut the pork into bite-sized pieces. Chop the kimchi into similar-sized chunks (well-fermented, slightly tangy kimchi really makes this dish). Slice the green onions thinly, mince the garlic. Cook the stew Heat the oil in a pot or wok over medium-high heat. Add the pork and cook for about 6 minutes, until it’s browned and the fat has rendered. Add the onion and garlic, and cook for 1–2 minutes until fragrant and lightly coloured. Reduce the heat to medium, then add the kimchi and gochujang. Cook for 5 minutes, stirring regularly, until the kimchi softens and everything is well combined. Pour in the water and bring it to a boil. Once it starts bubbling, lower the heat slightly and let it simmer for another 20 minutes. Taste and adjust: add a bit of salt if needed (around 1/4 tsp), or a pinch of sugar if it’s too sour. Add the soft tofu, gently breaking it into large pieces with a spoon or if you are using the tub, cut into slices. Let it simmer for about 3 more minutes. To finish (optional but recommended) Top with sliced chilies and green onions. Bring it to a boil until it’s piping hot, then take it off the heat. Serve immediately with steamed rice. Wine Pairing Tips Sundubu jjigae sits firmly in the world of bold, spicy comfort food: rich, bubbling, and full of heat. The trick is balance: you want wines with bright acidity, low tannins, and ideally a touch of sweetness or fizz to cool things down and reset your palate between bites. Riesling (off-dry, slightly sweet) A go-to for spicy dishes. The touch of sweetness helps tame the heat, while the acidity keeps everything fresh and balanced. Sauvignon Blanc (crisp and herbal) Bright, citrusy, and refreshing. It cuts through the richness of the broth and adds a clean contrast to the spice. Dry Rosé (easy and versatile) Chilled rosé brings freshness and just enough structure to handle both the spice and the savoury depth of the stew. Sparkling wine (Prosecco or pét-nat) Bubbles work wonders here—they cleanse the palate, lighten each bite, and keep the heat from building too much. Pinot Noir (lightly chilled) If you’re in the mood for red, go light. A young Pinot Noir with low tannins won’t clash with the spice and complements the savoury flavours nicely. Aromatic whites (Pinot Gris, Chenin Blanc, Gewürztraminer) These bring expressive aromatics and enough acidity to stand up to the intensity of the dish without overwhelming it. Serving tip Keep whites and rosés well chilled (around 7–10°C / 45°F to 50°F), and serve lighter reds slightly cool. Avoid heavy, tannic reds. They tend to amplify the heat rather than soften it.

Deulgireum Makguksu Perilla Oil Buckwheat Noodles with Pulled Pork (들기름 막국수) Serving: 4 Prep time: 35 minutes | Cook time: 3–4 hours for the pulled pork; active cooking for the rest is 20 minutes Korean buckwheat noodles (deulgireum makguksu) are light, nutty, and fragrant, typically tossed in perilla oil and finished with fresh, crisp garnishes. In this version, they’re paired with slow-braised Korean-style pulled pork coated in a slightly sweet and smoky BBQ-style sauce, adding richness and depth. Fresh greens help balance the dish, making it hearty yet still refreshing. For the pulled pork, we use about 2 kg (4.5 lbs) of pork shoulder. This larger cut is ideal for slow cooking: it stays juicy, breaks down into tender strands, and develops deeper flavour over time. It also yields leftovers that work beautifully in rice bowls, sandwiches, or even kimbap-style rolls. Ingredients For the Pulled Pork 2 kg / 4.4 lbs pork shoulder 1 tbsp garlic powder 1 tsp onion powder 1 tbsp brown sugar Salt & pepper, to taste 1 dash avocado oil or lard 200 ml / 3/4 cup apple cider vinegar 200 ml / 3/4 cupchicken stock 100 ml / 1/3 cup Korean BBQ sauce** Rub the pork with garlic, onion powder, brown sugar, salt, and pepper. In a dutch oven, sear it in a oil/lard until browned all over. Add apple cider vinegar, chicken stock, and Korean BBQ sauce. Slow-cook or braise until the pork is fall-apart tender. Shred it and keep it warm. Perilla Oil Sauce 5 tbsp perilla oil or sub with sesame oil 4 tbsp soy sauce 3 tsp sugar 1 cup Korean roasted seaweed flakes (optional) In a medium-sized mixing bowl, combine soy sauce, perilla oil, and sugar and mix until the sugar dissolves to create the noodle sauce. Set aside. Braised Bok Choi 4 bok choi, halved 2 tbsp neutral oil (I use avocado) 4 knobs butter 2 tsp soy sauce 2 tsp fish sauce 2 tsp mirin or sugar Heat oil and butter in a pan, add bok choi cut-side down, and sear lightly. Add soy sauce, fish sauce, and mirin, then cover and let it braise for a few minutes until tender but still bright green. The Noodles 400-500 g buckwheat noodles (memil-guksu or soba) Cook and drain the noodles. Strain and rinse them with cold running water until cold. Then drain and shake out as much excess water in the noodles as possible. Assembly & Garnish 4 egg yolks 1 handful fresh coriander leaves 2 carrot, julienned 3 spring onion, julienned Pinch of chili flakes Transfer the noodles into the bowl with the noodle sauce. Add roasted seaweed flakes and toss well. Top with pulled pork, braised bok choi, egg yolks, carrot, spring onion, coriander, and a pinch of chili flakes, sesame seeds, green onions. Quick Korean BBQ Sauce  Time: 10 min | Servings: 8 Ingredients:  180 ml / 3/4 cup soy sauce or tamari 80 ml / 1/3 cup maple syrup or brown sugar 2 tbsp rice vinegar 1 tbsp minced garlic 1 tbsp grated ginger 1 tbsp chili garlic sauce/gochujang 1 tsp toasted sesame oil ¼ tsp black pepper 1 tbsp cornstarch + 1 tbsp water 1 tsp red pepper flakes (optional) 1 scallion, finely chopped (optional) Instructions: Simmer soy sauce, sweetener, vinegar, garlic, ginger, chili, sesame oil, and pepper. Stir in cornstarch slurry, cook 2–3 min until thick. Add red pepper flakes & scallions if desired. Cool, store in fridge up to 2 weeks. Wine Pairing Tip  This dish sits in a complex zone: nutty perilla oil, sweet-smoky pork, gentle spice, and umami richness. The best wines either refresh the palate, echo the spice-sweet balance, or cut through the richness without clashing with the oil. Off-dry Riesling (Best overall pairing) Look for Kabinett or slightly off-dry styles with high acidity and a touch of residual sugar. The slight sweetness mirrors the BBQ glaze on the pork, while the acidity lifts the rich pork fat and perilla oil. Handles any heat or spicy banchan-style garnishes effortlessly. Grüner Veltliner  A dry, high-acid white with a signature peppery edge. The white pepper character echoes spice in the pork rub and cuts through oiliness. Lambrusco (dry or off-dry) - fun bubbles, light, fizzy red wine from Italy, seriously underrated here. The bubbles cleanse the palate from sticky pork glaze and perilla oil.

Beef Bulgogi with Japchae Noodles (불고기 - 잡채) Serving: 4 Prep time: 20 minutes | Cook time: 35 minutes Bulgogi ("fire meat") is thinly sliced marinated beef, flavoured with soy, sesame, garlic, ginger, sugar, Asian pear, and pepper. Savoury, sweet, and salty, spicy - adjust heat, sugar or soy to taste. Bulgogi can be cooked on a grill or in a pan/skillet. Either way, the taste is slightly different but always delicious! Tip: Cook in batches to avoid overcrowding, which ensures even browning and maximum flavour. Japchae are chewy sweet potato glass noodles, often served during festive occasions alongside bulgogi. While it’s more common to enjoy the meat over rice, Japchae is a family favourite in our house. Simple, flavourful, and satisfying enough to be a meal on its own. To balance the sweet and savoury flavours of the beef and noodles, a few banchan (side dish) are traditionally served alongside the meal. Here, we opted for a family-style setup. The noodles and beef could easily be mixed together as is customary, but serving them separately allows even the pickiest eaters to better understand and enjoy each component while choosing what they want from the selection. Best Beef for Bulgogi Ribeye: marbled and flavourful - top pick. Top Sirloin: Leaner but still juicy and often more budget-friendly. Tenderloin: Ultra-tender, luxurious, $$$ Flank/Skirt Steak: Affordable option; works well with a good marinade. Slicing Tips: Buy pre-sliced beef at Korean/Asian markets or larger grocery stores! Partially freeze for 15–30 min to make thin slicing easier and slice against the grain for maximum tenderness. Ingredients Beef Bulgogi 700 g / 1½ lbs boneless ribeye, shaved or very thinly sliced ½ small yellow onion, thinly sliced 30 ml / 2 tbsp neutral oil (I use avocado) Marinade 120 ml / ½ cup soy sauce 45 g / 3 tbsp brown sugar 30 ml/2 tbsp mirin (rice wine) 15 ml/1 tbsp sesame oil ¼ tsp cracked black pepper 1 small Asian pear (≈170 g), peeled, cored, and chopped (or 1 sweet apple, such as Gala) ½ small yellow onion, chopped 2 garlic cloves 5 g/1 tsp minced ginger 15 ml/1 tbsp gochujang Garnish 1 green onion, thinly sliced 5 g/1 tsp toasted sesame seeds Instructions Prep the beef: Place the beef and thinly sliced onion in a mixing bowl and toss to combine. Make the marinade: Add all marinade ingredients to a blender and blend until smooth. Marinate: Pour the marinade over the beef and onion, mixing until evenly coated. Cover and refrigerate for at least 6 hours, up to 24 hours. Cook the beef: Heat a large skillet over medium-high heat. Add half the oil and swirl to coat. Add half the beef and onion mixture, cooking 4–6 minutes, stirring occasionally until cooked through. Transfer to a plate. Repeat with remaining oil and beef. Combine and serve: Mix all cooked beef together. Top with green onions and sesame seeds, and serve immediately. Japchea 200 grams / 7 oz dangmyeon noodles (Korean sweet potato vermicelli) 3-5 shiitake mushrooms 1 carrot 2 handfuls of spinach 1 onion drizzle of sesame oil (drizzle on at the end) Marinade 3 ½ tbsp soy sauce 3 tbsp sesame oil 1 ½ tbsp sugar 1 tsp minced garlic, optional 4-5 cracks black pepper Wine Pairing Tip  For a meal like beef bulgogi with japchae and a spread of vibrant banchan, the ideal wine should balance sweet, savoury, spicy, and tangy flavours while refreshing the palate between rich, sesame-laced bites. Off-dry Riesling (Kabinett or Spätlese) This is arguably the single best overall match. The slight sweetness handles bulgogi’s marinade, while acidity keeps kimchi and pickles in check. Gamay (Beaujolais-Villages or Cru) Light tannins + bright red fruit = doesn’t fight sesame oil or soy, and won’t overpower japchae. Pinot Noir (fruity, not oaky) If you want something a bit bolder for charred bulgogi. Just avoid heavily oaked versions, they’ll clash with soy/garlic sweetness. Sparkling rosé or dry pét-nat This is the most underrated choice for Korean BBQ-style meals. The bubbles reset your palate between bites of fatty beef, sesame noodles, and spicy kimchi.

What to avoid:

Big tannic reds (Cabernet, Bordeaux blends),

Oaky whites (buttery Chardonnay, oak-heavy Viognier),

Very dry, low-acid wines (flat Pinot Blanc, some cheap Pinot Grigio),

Overly sweet dessert wines (Sauternes, late-harvest styles),

Very high-alcohol wines (15%+ jammy reds).

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Happy sipping and savouring! - 맛있게 드시고 즐거운 시간 보내세요