Beyond Kimchee
Easy, authentic Korean recipes from a native cook and cookbook author. Beyond Kimchee shares classic and modern dishes with step-by-step guidance.
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Latest posts
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Ganjang Gejang (Soy-Marinated Crab with Frozen Crabs)
Ganjang gejang is Korean soy sauce-marinated raw crab, served chilled with warm rice. My version uses frozen crabs in a kelp-based soy marinade with Korean tuna sauce, aromatics, and lemon. Marinate whole crabs overnight for about 24 hours to let the savory flavor soak into the…
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Korean Pork Cutlet (Donkatsu)
Korean donkatsu is a thin, crispy pork cutlet served with a savory-sweet brown sauce, steamed rice, shredded cabbage, and pickles. This old-school gyeongyangsik-style recipe uses pounded pork loin, coarse panko, and a smooth brown sauce for a classic Korean restaurant-style meal…
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Salmon Fried Rice with Egg and Cabbage
This easy salmon fried rice turns leftover rice, tender salmon, egg, and crisp cabbage into a quick one-pan meal seasoned simply with tsuyu and salt. It is a savory Asian-style rice dish with Korean home-cooking influence, naturally dairy-free, ready in about 20 minutes, and…
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Gosari Namul (Tender Korean Fernbrake Side Dish)
Gosari namul is a classic Korean side dish made by rehydrating dried fernbrake, then gently sautéing it with Korean soup soy sauce, garlic, perilla oil, and a little stock until tender and savory. This traditional banchan takes time to soak but only minutes to cook, and it can…
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Mentaiko Pasta (Korean Myeongran Pasta)
This Korean-style mentaiko pasta keeps things light with a simple garlic oil base instead of cream. Made with salty myeongran (pollock roe), spaghetti, and finished with fresh perilla and green onion, it’s a quick, savory pasta you can pull together in about 15 minutes. Great…