My Go-To Korean Comfort Meals As A Korean-American
Hi! I'm Haein, and I'm a Korean-American foodie and lifestyle writer who, growing up, didn't care care for Korean food. Now, I can't live without it!
I started to appreciate Korean food when I moved out for college and started living on my own. It could have been homesickness, plus the fact that I didn't really have access to it anymore, that made me long for it. Now, I probably have it at least twice a week.
A typical Korean meal is pretty balanced. You have your carbs, usually in the form of white rice, a side of hot soup, a plate of protein for the table, and a variety of vegetable-forward side dishes referred to as ban-chan.
While I don't prep and cook like that every day — or, truth be told, even weekly — I fulfill my Korean food cravings by recreating beloved childhood staples and passed-down recipes and testing out viral Korean food trends.
So, what do I eat as a Korean-American foodie and lifestyle writer? Here we go!
Gaeran bap AKA egg rice.
My hyper-fixation meal that I turn to every few weeks and eat for breakfast for like, a week straight. It's a quick and easy fix that makes me feel like I have sustenance in my belly before I start the day. Warm and hearty with a wash of salty, savory umami flavors, it's a low-effort, comforting dish, perfect for those who prefer savory over sweet in the morning.
Ingredients: Eggs, rice, soy sauce, and sesame oil. I also like to add a pat of butter on top.
For those who grew up with it, you end up developing your own version of it.NYT Cooking's Eric Kim adds soy sauce and sesame oil on top of the eggs while they cook in the pan. Culinary Class Wars' Seonkyoung Longest likes hers with soy sauce marinade drizzled over it — and also with a pat of butter. My dad likes to add a block of tofu for extra protein, drizzle of chogochujang for a kick, and butter, too (this is probably where my love of butter in my egg rice dish comes from). I remember this as his version of boy dinner.
First, you fry up your eggs.
I like to add a lid on top of the pan after the eggs start to crisp so that the steam then gets the yolk into a half-poached-like consistency.
Once the eggs are done to your liking, add them to your bowl of rice. Then drizzle a spoonful of sesame oil and soy sauce over the dish — and voilà!
I like to add just a bit of butter on top for that extra savory creaminess.
Mix it up like bibimbap and enjoy!
Kimchi jjigae AKA kimchi stew... with bacon!
Ingredients: Kimchi, fish sauce, soy sauce — and bacon!
Every Korean household has their own take on the recipe, particularly with their choice of protein. Some prefer a can of tuna or mackerel, hunks of pork belly, or tofu, but our household has long favored an east-meets-west situation with slices of bacon deeply simmered in with the stew. It's a salty, savory umami bomb with just the right amount of heat. It has always been one of my favorite Korean comfort foods.
Side note: You'll need ripe kimchi (not the freshly made kind) to make kimchi jjigae, in order for the stew to develop that distinct, deep, tangy, ripe flavor.
Kimchi that comes packaged like this usually has gone through the fermentation process and is ready to eat. The second bag is called "mukeungji," and it's the next level of fermentation that brings on an even tangier, ripe flavor. It pairs very nicely with pork belly by helping cut through the grease. Both work great for kimchi stews.
There are so many different methods and preferences for making kimchi jjigae. I consider this recipe a cheat code that delivers the same — or dare I say, even better — results with half the steps. I have to credit my mom for this recipe. It's one developed from having to feed a family on the fly after work, and has long been a family favorite. Since the dish was created to be thrown together in a jiffy, the directions are super straightforward.
For a serving for two, add 2-3 cups of kimchi and 1/2 a pack of bacon to the pot, followed by 2-3 cups of water — about half an inch of water covering the goods. Let it boil on medium-high heat for 15 minutes.
I love spice so I also added in a spoonful of Korean red chili pepper flakes.
At that 15 minute mark, it should be stewing and bubbling. Add in about 2 tablespoons of fish sauce and 2 tablespoons of soy sauce (I actually might use even more), but if you're worried about the flavors being too strong, I'd say start with a tablespoon. Let it continue stewing on medium-high heat for 10 minutes.
I would like to add though that the hallmark of kimchi jjigae is strong, punchy flavors. Go bold!
While the flavors of the stew come together, I like to use this time to chop up some optional garnishes. Again, I love spice so I sliced up a serrano pepper, 1/4 of a small onion, and a sprig of green onions.
My mom's version actually doesn't include the onions because when the onion cooks down, it tends to mellow out the soup. If you prefer a tangier, sharper flavor, I would forgo the onions. But it really is a very subtle difference that boils down to preference, and I just happen to prefer jjigae with onions.
After 10 minutes, add the garnishes to the stew. Depending on the water level, keep the heat at medium-high, but if the water level seems low, lower it to medium. Let it stew again for another 10 minutes.
After 10 minutes, you'll have a kimchi stew that will have you wanting a second bowl of rice. :)
Jungkook from BTS' makguksu AKA Quick Noodles
Shoutout to Jungkook! 💜 Mak in Korean translates to hurry or in a rush. Guksu means noodles. This quick noodle recipe was shared by the youngest BTS member late at night when he was debating whether to eat or sleep (very relatable). The late-night hunger won, and he wanted to make a bowl of noodles that he had been obsessed with making.The recipe went viral a few years ago, and upon making it, I could see why. The nutty buckwheat noodles soak up the creamy, spicy, vinegary, yet sweet sauce, plus the salty seaweed flakes on top make for a very satisfying bowl of noodles, late night or anytime.
Ingredients: Buckwheat soba noodles, buldak sauce, buldak mayo, cham sauce, perilla oil, egg, and roasted seaweed flakes.
If you don't have cham sauce, I found that 1.5 spoonfuls of soy sauce and 1.5 spoonfuls of rice vinegar make for an excellent substitute. It is a tangy, salty, and sweet sauce. If no buldak mayo, a spoonful of mayo and an extra squeeze of buldak sauce should suffice.
First things first, a pot of water to boil the noodles.
While the water heats up, it's time to make the sauce: 4 spoonfuls of perilla oil, 2 spoonfuls of cham sauce, 1 spoonful of buldak sauce, 1 spoonful of buldak mayo, and 1 egg yolk.
I know the egg quality here might not be the greatest to eat raw. Proceed with caution with the raw egg yolk! After you blend everything together, it becomes this bright volcanic-looking orange sauce.
Side note: Perilla oil is oil made from perilla seeds. It's the softer, mellower, introverted sister to sesame oil. I don't know if sesame oil would make the best 1:1 substitute, but if you don't have access to perilla oil and if you end up using it, maybe go for two spoonfuls. It should give you a nutty, albeit stronger, taste.
When the noodles are done, rinse under cold water. Then, top with sauce and roasted seaweed flakes!
I realized while working on this post that I've been topping the noodles with the wrong seaweed flakes — the one Jungkook recommends is the one that's sweet and salty. The one I've been using still pairs nicely, but it's on the savory, salty side. I think Jungkook's recommendation is the way to go.
Optional: It never hurts to add a fried egg on top! 🍳
And lastly — fried tteok AKA fried rice cakes (with honey).
Ingredients: Rice cakes, sesame oil, and honey.
If you're using frozen rice cakes like I did, I'd suggest soaking them in water for about 30 minutes or so to rehydrate them and remove excess starch. Otherwise, the cooking time ends up longer, and it ends up being a little stiff — you won't get that crispy on the outside, soft and chewy on the inside texture, which is what makes this so good!
In low-medium heat, fry the rice cakes in sesame oil, turning them over every few minutes. You'll notice they start to develop a golden, crunchy crust, and their texture will turn squishy and plush. Once the sides are golden and the insides feel springy — give them a little squish with the tongs — that's when you'll know they're done.
I like to drizzle honey over it and sometimes dip it in soy sauce for that sweet and savory combo. It makes for an easy snack or quick breakfast.
Will you be giving these recipes a try? Is bacon in kimchi jjigae diabolical? Let me know what you think!
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