Four fast, weeknight Korean recipes you can make at home

food, four fast, weeknight korean recipes you can make at home

Easy meals to make after work (Picture: Kelly Choi/Getty)

Extraordinary Attorney Woo is the K-drama that’s been topping Netflix’s non-English charts.

The heartwarming show follows Woo Young-woo, an autistic lawyer navigating her first full time job.

And if you’ve been bingeing the show like we have, you’ll probably be craving the folded kimbap – Woo Young-woo’s favourite dish.

The kimbap – which translates directly to ‘seaweed and rice’ – is rice and other ingredients such as meat or fish wrapped in seaweed.

And while it may look complicated it can easily be made at home.

Kelly Choi is a South Korean and Japanese food expert, and founder of Kelly Loves. She’s got you covered with her own version of the dish – as well as other popular Korean faves.

Kimchi Bokkeumbap

food, four fast, weeknight korean recipes you can make at home

A warming dish, perfect for winter (Picture: Kelly Choi)

Prep time: 20 minutes

Cook time: 40 minutes


  • 1 bowl of cooked sushi rice 
  • 3 tbsp of diced ham
  • 1 small bowl of Nori
  • 3 tbsp of Gochujang
  • 2 tbsp of granulated sugar
  • 1 tbsp of sesame seed
  • 1 tbsp of sesame oil
  • 1 cup of Kelly Loves Kimchi
  • 1 egg
  • 3 tbsp of white onion


  1. Pour the granulated sugar into your small bowl of Gochujang followed by the sesame oil and the sesame seeds. 
  2. Stir and fold in the ingredients and mix well together. 
  3. Add Kelly Loves’ kimchi into a heated pan, on a low heat, with a good layer of sesame oil along with the diced onions and ham. 
  4. Mix together with a wooden spoon. 
  5. Add the Gochujang and sesame mixture to your pan and stir for 5 minutes. 
  6. Crack an egg into a separate pan and fry for 3 minutes on low heat. 
  7. Add your sushi rice into the pan with all your ingredients and stir in until the rice is covered. 
  8. Serve your Kimchi Bokkeumbap into a bowl and place the fried egg on top with a sprinkling of sesame seeds and crushed up nori. 


food, four fast, weeknight korean recipes you can make at home

Caption: Four fast, weeknight Korean dishes – recipes you can make at home

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4


  • x1 yellow pepper
  • 1/2 a cucumber
  • 1/4 of a red cabbage
  • x1 red pepper 
  • x2 blocks of tofu
  • 200g of vermicelli noodles
  • 350g of stir fry beef
  • 80g of Bulgogi Marinade
  • 80 of sweet chilli dipping sauce
  • x20 rice sheets
  • 1/2 bunch of mint
  • 10g bunch coriander, chopped
  • 1/2 Iceberg lettuce chopped


  1. Pour half the bulgogi marinade over the chopped tofu and mix it in together until the marinate has soaked through. 
  2. Pour the rest of the bulgogi marinade over the stir-fry beef and mix it in until the meat is covered.
  3. Fry off your marinated beef in a pan. For rare beef fry for 1½ mins per side. For medium rare fry for 2 mins per side. For medium  2¼ mins per side and for well-done steak cook for about 4-5 mins each side, depending on thickness. 
  4. Once the beef is done, dip each rice sheet into a bowl of shallow water. 
  5. Fill one side of the sheet with vermicelli noodles, a small handful of lettuce, a couple of sprigs of mint, a few slithers of pepper, a couple of chunks of the marinated stir fry beef and a piece of coriander on top. 
  6. Tightly wrap the rice sheet and roll it into a burrito shape. 
  7. Use your sweet chilli dipping sauce.


food, four fast, weeknight korean recipes you can make at home

You can choose any filling you want (Picture: Kelly Choi)

Prep time: 15 minutes

Cook time: 30 minutes


  • x2 Sushi Nori seaweed sheets
  • x4 cups of cooked sushi rice 
  • 1/4 of iceberg lettuce, chopped
  • 1/4 cucumber sliced into thin strips
  • x2 pieces of cooked ham 
  • x2-3 pieces of Kimchi
  • x2 squares of mature cheddar cheese


  1. Lay your two sushi nori sheets flat, on top of each other and make an incision halfway up the sheets from the bottom centre. 
  2. In each segment add your filling. This can range from anything such as ham, cheese with egg, tuna salad, fried chicken, or some left-over stir-fry. In this example we are using cooked ham, kimchi, lettuce and cheese. 
  3. On the top right-hand side add your cooked sushi rice accompanied by the two pieces of kimchi. 
  4. In the top left, add your iceberg lettuce and strips of cucumber.
  5. In the bottom left, add your 2 pieces of cooked ham.
  6. Finally, in the bottom right, add your cheese filling. 
  7. Fold the bottom right-hand side up to the sushi rice merging the two fillings. 
  8. From the top right, fold that over into the lettuce and cucumber. 
  9. Once the lettuce and cucumber is covered, fold into your last ham filling section. 
  10. The result should be a neatly packed square with all of your favourite fillings.

Spicy Salmon Snack Recipe 

food, four fast, weeknight korean recipes you can make at home

A bite sized treat (Picture: Kelly Choi)

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 5


  • 150g of salmon fillet
  • 8g of root ginger
  • 1/2 teaspoon of Sriracha
  • 1 tsp of sesame oil
  • 1 tsp of Kelly Loves Soy Sauce
  • 1/2 tsp of spicy mayo
  • 1/2 tsp of cane sugar 
  • x1 small bowl of edamame beans 
  • 10g of cucumber slices 
  • Black and white sesame seeds
  • Serrano pepper 
  • x3 spring onions
  • Seaweed rice crisps


  1. In a large bowl, add the spicy mayo, cane sugar, sesame oil, soy sauce and a teaspoon of Sriracha. 
  2. Use a mini whisk or a small spoon and stir the ingredients together. 
  3. Chop the salmon fillet into small cubes and add to the bowl of your mixture. 
  4. On a chopping board, dice your spring onion and add the small rings into your bowl of salmon and mixture. 
  5. Back to the chopping board, dice your serrano pepper. 
  6. On a plate, add your seaweed crisps. In this recipe we use 7 crisps to add the filling to.
  7. Scoop the salmon filling onto each seaweed rice crisp. 
  8. On top of each crisp, add 1-2 edamame beans, your cucumber slices and the diced pepper. 
  9. Sprinkle with a generous amount of sesame seeds.

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