$20 Korean Fine Dining at Home
Why spend $100+ at a fancy restaurant when you can recreate the same flavors and plating at home for just $20? These three creative recipes transform everyday Korean ingredients into elegant, restaurant-style dishes without breaking the bank. Today's Menu: Kimchi Fried Rice with a crispy kimchi tuile Zucchini Janchi Guksu (zucchini noodle soup) Korean Melon Salad with balsamic dressing
8/19/20252 min read
Kimchi Fried Rice with Kimchi Tuile
A playful twist on the beloved kimchi bokkeumbap, this version adds a delicate, crispy kimchi tuile for texture and a touch of fine dining flair.
Ingredients
½ cup kimchi
½ cup Spam
1 bowl cooked rice
1 Tbsp cornstarch
2 Tbsp vegetable oil
6 perilla leaves
4 spring onions
1 Tbsp sugar
½ Tbsp soy sauce
1 Tbsp minced garlic
Instructions
Prepare the stir-fry:
Finely dice kimchi and Spam.
Sauté Spam in a pan until golden.
Add garlic, cook until fragrant, then deglaze with soy sauce.
Stir in kimchi and cook until the liquid evaporates. Set aside.
Make the kimchi tuile:
Blend 1 Tbsp of the stir-fry, 2 Tbsp kimchi juice, 1 Tbsp rice, 1 Tbsp cornstarch, and 2 Tbsp vegetable oil until smooth.
Heat a nonstick pan over medium heat, spread a thin layer, and fry until crisp. Drain on paper towels.
Assembly:
Slice perilla leaves and spring onions lengthwise.
Place rice in a bowl, top with a tuile, a spoonful of the stir-fry, and cover with another tuile.
Garnish with herbs and red chili slices if available.
Zucchini Noodle Soup (Zucchini Janchi Guksu)
This light and nourishing noodle soup swaps out part of the wheat noodles with zucchini noodles, making it refreshing and lower in carbs while keeping the comforting taste of Korean janchi guksu.
Ingredients
½ zucchini
200 g somyeon (thin wheat noodles)
10 g Dashida (beef soup seasoning)
20 g dried anchovies
2 tsp salt
2 tsp guk-ganjang (Korean soup soy sauce)
Roasted seaweed, cut into strips
Instructions
Simmer anchovies and Dashida in water for 10 minutes. Strain and season with salt and soup soy sauce.
Slice zucchini into thin noodle-like strips.
Cook somyeon for 2 minutes, then add zucchini noodles for 1 minute.
Rinse noodles in cold water, then place in a serving bowl.
Pour hot broth over and garnish with roasted seaweed strips.
Korean Melon Salad with Balsamic Dressing
A refreshing salad featuring Korean chamoe melon, brightened with a sweet-tangy balsamic melon seed dressing. Elegant and simple, it’s a perfect side dish for summer.
Ingredients
1 Korean melon (chamoe)
½ Tbsp balsamic reduction
½ Tbsp sugar
1 Tbsp olive oil
3 cherry tomatoes
6 basil leaves
Instructions
Blend melon seeds with balsamic reduction, sugar, and olive oil. Strain for a smooth dressing.
Slice melon flesh into thin uniform pieces and arrange neatly on a plate.
Add cherry tomatoes, drizzle with dressing, and garnish with basil and decorative melon strips.
