A convenient and healthy bibimbap ingredient kit featuring 5 fresh, flavorful toppings (Shiitake Mushrooms, Zucchini, Watercress, Mung Bean Sprouts, and Carrots) paired with a special spicy gochujang sauce. Enjoy the perfect balance of crisp textures, vibrant colors, and savory flavors.
Fresh, crisp vegetables and savory shrimps wrapped in chewy rice paper. A healthy, light dish perfectly paired with a rich peanut sauce.
Pork back ribs braised low and slow in a soy, garlic, ginger, mirin, and brown sugar sauce until the meat slips off the bone and the glaze clings to every piece. Best with a bowl of rice to soak up the sauce.
A crowd-pleasing Korean stew of pork backbone, potato, sweet potato napa greens (siraegi), perilla seed, and dried radish greens simmered until the broth turns rich, slightly nutty, and peppery. Serve with rice, soju, and banchan on the side.
Whole pig's trotters simmered with ginger, garlic, soy sauce, rice wine, and aromatic spices until the skin is glossy and the collagen melts into a silky, jellied broth. Slice and serve with ssamjang, fresh cabbage, and a cold bowl of makgeolli.
A playful Korean stew of ham, Vienna sausage, spam, kimchi, tofu, scallion, and ramen noodles all bubbling together in a gochugaru-spiked broth. Cook at the table until the noodles soften and the cheese (optional) melts.
Chuncheon's signature dish — diced chicken marinated in gochujang, garlic, and ginger, then stir-fried with cabbage, sweet potato, scallion, and perilla leaves. Pile onto a hot skillet at the table and eat with rice.
A beloved Korean classic — tender pork ribs slow-braised with deeply savory, spicy aged kimchi. The rich, complex broth soaks into every bite, making this one of Seoul Spoon's most satisfying dishes. Made fresh daily with authentic recipes passed down through generations.
A thick, almost porridge-like doenjang stew with tofu, zucchini, potato, and onion, slowly simmered until the soybean paste turns nutty and concentrated. Spoon over rice or scoop into lettuce wraps.
A clear, light Korean soup of Korean radish, beef brisket, and green onion gently simmered to bring out the natural sweetness of the radish. Serve with rice, kimchi, and a warm banchan spread.
A hearty Korean stew built on doenjang with beef, tofu, zucchini, onion, and garlic, simmered until the vegetables soak up the savory soybean broth. Bring to a rolling boil at the table and serve with rice.
A warming stew of well-fermented napa kimchi, sliced pork shoulder, tofu, and scallion simmered together so the kimchi mellows into a rich, slightly tangy broth. Spoon over steamed rice for a quick Korean comfort meal.
A creamy, nutty stew of ground soybeans (biji), pork, kimchi, and vegetables simmered until thick and savory. The mild soybean flavor balances the spice of the kimchi — best enjoyed piping hot with rice.
A traditional Korean soup of beef brisket, miyeok (seaweed), garlic, and sesame oil, simmered into a slightly milky, deeply savory broth. Enjoy warm with rice for a nourishing, everyday meal.
A traditional, rich, and savory soybean soup made from finely ground domestic soybeans. Perfect as a refreshing cold broth for noodles in the summer or as a highly nutritious, wholesome drink.
A signature kimchi made by layering aromatic perilla leaves with a chili paste, garlic, and fish sauce seasoning, hand-brushed so the flavor sinks into each leaf. Serve over rice or alongside grilled meats for a fresh, peppery counterpoint.
A light, crisp water kimchi made with napa cabbage, Korean radish, and a chilled brine scented with garlic and ginger. Serve ice-cold alongside spicy stews or grilled meats to refresh the palate.
Whole Korean scallions split and stuffed with a coarse gochugaru, garlic, and fish sauce paste, then fermented until tender yet still crisp. Slice into bite-sized pieces and serve with grilled pork or mix into fried rice.
Crisp cucumber wedges salted and squeezed dry, then tossed with garlic, gochugaru, sesame oil, and a touch of vinegar for a salty-sweet-spicy bite. Serve as a palate cleanser alongside rich grilled meats or hearty stews.
Wild aster greens blanched and seasoned simply with sesame oil, garlic, soy sauce, and toasted sesame seeds. The earthy, slightly bitter greens pair beautifully with steamed rice or any spicy main.
Thick tofu slices pan-seared until lightly golden, then simmered with onion, scallion, and garlic in a soy-mirin sauce until they soak up the glaze. Serve hot with rice for a comforting, protein-rich side.
Tiny dried anchovies toasted in sesame oil with soy sauce, brown sugar, garlic, and a hint of chili until each one is glazed and crisp. Scatter over rice or enjoy as a salty, crunchy snack.
Thin slices of beef and peeled quail eggs simmered in a soy, garlic, and brown sugar broth until the meat is fork-tender and the eggs take on a deep mahogany color. Serve with rice and a crisp salad on the side.
Shredded dried squid stir-fried with gochujang, garlic, sesame oil, sugar, and a touch of honey until each strand is glossy, sweet, spicy, and slightly chewy. Pair with cold beer or scatter over rice.
Blanched squid scored and tossed with crisp cucumber, carrot, and onion in a sweet-sour-spicy chili-vinegar dressing. Serve chilled as a refreshing summer side or alongside grilled fish.
Fresh raw blue crabs marinated in a sweet-spicy sauce of gochujang, garlic, ginger, sugar, and rice wine until the shell absorbs the flavor. Crack and eat over rice — a beloved Korean rice-thief side.
Pork ribs marinated overnight in a soy, garlic, ginger, and sesame oil glaze, then partially cooked for an easy finish at home. Pan-sear or grill until the edges caramelize; pairs beautifully with rice, kimchi, and fresh lettuce wraps.
A Korean-style chicken katsu — tender chicken breast coated in flour, egg, and panko, then fried until golden and shatteringly crisp. Slice and serve with sweet-savory tonkatsu sauce, cabbage slaw, and rice.
Mild white fish fillets dipped in seasoned flour, egg, and panko, then pan-fried to a delicate golden crust. Serve with lemon, tartar sauce, and a leafy salad for a light, crispy main.
Thick pork loin pounded tender, breaded in panko, and fried so the crust shatters and the meat stays juicy. Slice across the grain and serve with tonkatsu sauce, shredded cabbage, and miso soup.
Sliced pork belly wok-tossed with onion, scallion, and a gochujang-garlic-brown sugar sauce until the edges caramelize and the meat is glossy. Best served over a bowl of hot rice with lettuce on the side for ssam.
Thinly sliced beef sirloin marinated in soy, sugar, garlic, sesame oil, and Asian pear, then quickly seared so the edges caramelize while the meat stays tender. Wrap in lettuce with rice and ssamjang for the classic bite.
