Korean Pantry recipes that you can cook using ingredients from your pantry. These recipes are great to have because you can’t always go to the grocery store to get fresh ingredients. Includes soups, side dishes and even desserts!
Korean Pantry Recipes are dishes that can be made using just pantry staples like flour, potatoes, rice, onions and dried kelp or seafood. Because Korea has cold winters where everything freezes, Koreans have, over hundreds, even thousands of years, developed ingenious ways to enjoy vegetables, seafood and more by dehydrating all of them and making them pantry ingredients.
With the lastest Coronavirus pandemic (March of 2020) where most of us have been staying home and needing to survive with foods made from ingredients that have a long shelf-life in the pantry, I realized this post may be helpful.
And even if there’s no pandemic, I think it’s always good to have these recipes in case you haven’t had the time or unable to go grocery shopping for a period of time. Most of these recipes are dishes I started to make when I was a young mom + grad student because I often did not have time to go grocery shopping during the week and I needed something that I could make without having any fresh ingredients.
I know these are mostly soup, side dishes and desserts but it still makes a wonderfully comforting meal.
Also, what’s better, most of these Korean pantry recipes can be made in a large batch, stored (often frozen) and then reheated easily while still maintaining a good flavor. So here are my 25 (for now) dishes that you can make any time as long as your pantry is stocked!
Korean Pantry Soup Recipes
Bugeo or Dried Pollock is a favorite staple for Koreans. These delicious dried fish can be stored in the pantry for months. Enjoy it as Anju (appetizer to be eaten with alcoholic drinks) just as it is, it can be made into Bugeo soup like above. Dried pollock is said to have great health benefits.
NOTE – I use radish, green onions and egg in the recipe but they are not a must so can be omitted if you don’t have it.
Miyeok or Korean seaweed comes dried and is often made into this yummy and nutritious soup for new moms but can be enjoyed by anyone at any time. This soup can be made with beef, seafood or even chicken but this version is made with anchovy broth which I think is wonderfully simple and tasty.
Pantry Main and Side Dish Recipes
Marinating the dried pollock in sweet garlic seasoning and then pan-frying is a great way to enjoy this fish. This is also called Bugeo Bulgogi. You can also freeze the seasoned but uncooked pieces to cook later. It’s mild and nutritious – great for kids too (but be careful of some fish bones which are sometimes accidentally still not removed).
NOTE – I use green onions in the recipe but it’s optional.
Pike Mackerel (Kkongchi 꽁치), also called Pacific Saury, is a cold water fish that’s high in Omega 3 fatty acids. When fresh, they can be simply salted, grilled and enjoyed with rice. But Koreans love to eat it as in the recipe above. You can also add these to Kimchi Jjigae instead of pork – just add some extra garlic, gochujang and ginger powder and it’ll be very yummy!
NOTE – radish and green onions can be omitted if you don’t’ have it.
Gamja or potatoes are a universal favorite pantry item and this wonderful jorim (simmered and reduced) can be made with any kind of potatoes – peeled or unpeeled, whole or cut.
A favorite lunchbox item for all Koreans, this is made with dried soybeans, hydrated then cooked in yummy soy sauce.
Koreans are a master at drying all sorts of vegetables including fiddlehead ferns and then enjoying them any time of the year. In fact, there’s a bibimbap version made mostly with these rehydrated vegetables – bellflower roots (doraji) and more.
All you need is potatoes, onion, flour and oil to make this wonderful pancake.
NOTE – you can totally enjoy this without any greens like perilla leaves or green onions. Just make the jelly and then seasoned soy sauce.
Korean Pantry Rice and Noodle Recipes
Made simply with black sesame seeds, rice, salt and honey – this is a great breakfast food or for people who are ill. Koreans often eat black sesame seeds juk after surgery to regain their strength and also to help with constipation.
Here’s the Instant Pot recipe for multi-grain rice should you need it.
Snowman rice balls or Korean rice triangles (Jumeokbap) are great for kids, you can have fun with them making different designs and shapes with them. And you can let your children choose different fillings like spam, tuna mayo, cheese and more.
Keep dry soybeans and make some awesome soymilk at home.
Korean Pantry Desserts
NOTE – fresh flowers are for decoration and totally optional.
Read my post to learn how to make it a game with your kids and have a fun time!
An awesome drink to make in the cold winter months to help boost your immunity and also fight off any bacteria or virus. Both Cinnamon and Ginger have anti-viral properties so this is not just delicious but also beneficial for your health.
This gluten-free dessert uses sweet rice, canned chestnuts, pine nuts and dried jujube dates plus soy sauce, sesame oil and sugar which are all pantry items!!
There’s an instant pot version if you are interested – RECIPE >>
Here’s a table of these 24 dishes along with how to store, how long they keep and how best to reheat these 25 Korean Pantry recipes.
How to store and reheat Korean Pantry Recipes
|How to store
|How to reheat
|Dried Pollock Soup (Bugeo Guk)Dried Pollock Soup (Bugeo Guk)
|Refrigerate up to few days. Freezes well.
|Seaweed soup (Miyeok Guk)Seaweed Soup (미역국 Miyeok Gook)
|Refrigerate within few hours. Keeps in fridge for up to week. Freezes well.
|Pike Mackerel (Kkongchi Jorim)Pike Mackerel Stew and Rice Lettuce Wraps (Kkongchi Jorim Ssam-bap 꽁치조림 쌈밥)
|Refrigerate within several hours. Keeps in fridge for a week.
|Pan-SePan Seared Korean Dried Pollock (북어구이 Bugeo Gui)ared Dried Pollock (Bugeo Gui)
|Refrigerate cooked/uncooked pieces within a day. Freeze uncooked for best results.
|Pan-Fry with a little sesame oil. Frozen ones can be cooked directly on pan (start from low heat then to medium)
|Soy Glazed Potatoes (Gamja Jorim)Korean Potato Side Dish – Gamja Jorim (감자조림)
|Refrigerate within 3-4 hrs.
|Can be eaten cold or reheat in microwave
|Sweet and Salty Black BeansSweet and Salty Soybeans (콩자반 Kongjaban) (Kongjaban)
|Keeps at room temp for 1 day then refrigerate up to 1 wk or more.
|No need to reheat but best at room temperature.
|Fiddlehead Fern (Gosari Namul)Brown Gosari – Korean Samsaek Namul
|Refrigerate up to 3-4 days. Freeze rehydrated and cooked but unseasoned gosari for best results
|Can be eaten cold or reheat on frying pan
|Dried Sauteed Dried Shrimp (마른새우 볶음 Maleun Saewoo Bokkeum)Sauteed Shrimp (Maleun Saewoo Bokkeum)
|Good at room temp up to a week or longer in fridge (but not as good)
|Just enjoy it cold or at room temp
|Potato Pancakes (GamjajeCrispy Korean Potato Pancakes (감자전 Gamjajeon)on)
|Refrigerate for 3-4 days.
|Reheat in frying pan
|Sauteed Dried Anchovies (Myeolchi BokkeumSoy maple glazed anchovies (멸치 볶음 Myulchi Bokkeum))
|Keeps at room temp for 1-2 weeks. Gets soggy and fishy if you refrigerate so don't.
|Fried Kelp Chips Korean Fried Kelp Chip Recipe (Dasima Twigak)(Dasima Twigak)
|Keep in cool dry place for 2 wks or more. But will get stale. Do not refrigerate.
|Spicy Dried Squid (OjingeochaeKorean Spicy Dried Squid Recipe (Ojingeochae Muchim) Muchim)
|Refrigerate for 1-2 weeks.
|Acorn Jelly (Dotorimuk)How to make Acorn Jelly (Dotorimuk 도토리묵)
|Room temp for up to 6-8 hrs. Refrigerate up to 3 days.
|Reheat by flash cooking in boiling water or splash hot water over cold jelly.
|Rice Balls (Jumeokbap)Snowman Rice Balls (Jumeokbap) for Christmas!
|Refrigerate for 3-4 days
|Reheat in microwave or pan fry over low heat
|Ram-Don (Jjapaguri Noodles)How to make Ram-Don (Jjapaguri) – from movie Parasite!
|Don't leave leftovers because it's not going to taste good
|Cold Soymilk NoCold Soy Milk Noodle Soup (Kongguksu 콩국수)odle Soup (Kongguksu)
|Refrigerate noodles and soup separately - up to 3-4 days. Soup can be eaten cold.
|Reheat noodles by rinsing in hot water.
|Pan-Fried Rice Cake Dumplings (Bukkumi)Pan-fried Rice Cake Dumplings with Sweet Red Beans (Bukkumi)
|Best to freeze leftovers.
|Thaw at room temp and reheat by pan-frying on low heat.
|Korean SpoDalgona – Korean Sponge Candy Recipenge Candy (Dalgona)
|Store at room temp for a week or more.
|Potato FrEasy Potato Fritters (Korean Gamjajeon)itters (Gamjajeon)
|Refrigerate up to a week.
|Reheat in frying pan
|Sweet Dessert Pancakes (Hotteok) Mint and Basil Hotteok?!
|Store at room temp for 1-2 days then refrigerate for several days
|Reheat in frying pan or microwave.
|Black Sesame Porridge (Heukimja Juk)Black Sesame Porridge (흑임자죽 Heukimja Juk)
|Refrigerate for 3-4 days.
|Reheat in microwave or on stove top.
|Multi-grain Rice (Japgokbap)Multigrain Rice Instant Pot Recipe (Japgokbap)
|Refrigerate for 3-4 days or freeze
|Reheat in microwave or rice cooker
|Cinnamon Ginger Punch (Sujeonggwa)Sujeonggwa (Korean Cinnamon Ginger Punch)
|Refrigerate up to 10 days.
|Serve cold or hot.
|Korean Sweet Rice Dessert (Yaksik)Yaksik (약식) – Korean sweet rice dessert
|Refrigerate for 3-4 days. Freezes well.
|Reheat in microwave or steam.
|Sweet Rice Drink (Sikhye)Sweet Rice Punch (Sikhye 식혜)
|Refrigerate for 3-4 days. Can be frozen.
|If frozen, just thaw and serve cold. Can be served as a slushy.
Well, I hope this list is helpful!! Please let me know if there are other Korean pantry staple recipes that you would like to know and I can work on it!!
Thank you and stay safe and healthy everyone!