Here are recipes for some Korean dishes that will make you have a Seoulful gastronomic experience.



  • 1/3 cup All Purpose Flour
  • 1/3 cup Potato starch or Corn starch
  • ¼ t Baking soda
  • 1 pinch Salt
  • 1/3 cup Kimchi
  • 2 tbsp Kimchi Juice
  • 1/3 c Sparkling water
  • ¼ white Onion, thinly sliced
  • 3 pieces Scallions greens only, cut into 1-inch pieces
  • 4 tbsp Oil


  1. Preheat pan with 4 tbsp of oil for 4 minutes over medium heat.
  2. Mix Dry ingredients together. In a separate bowl, mix wet ingredients.
  3. Combine Dry and Wet ingredients. Mix until combined, small lumps in the batter are okay.
  4. Pour half of the batter into the pan, making sure to get it over the entire surface.
  5. Add sliced onions, half of the green onions, and half of the kimchi. Lightly press the vegetables into the batter while it’s still uncooked.
  6. Pour the rest of the batter over the top, then top with the remaining green onions and kimchi. Cook for 3 minutes.
  7. Flip the pancake and cook for another 3 minutes. After a minute of cooking, or until the batter is completely set, check the underside of the pancake to ensure it doesn’t burn.
  8. Place the pancake on a rack and allow to cook for a minute. Slice and serve.



  • ½ kilo beef cut into super thin slices or bulgogi or sukiyaki cut
  • 3 Tbsp soy sauce
  • 3 Tbsp sugar
  • 2 Tbsp mirin or rice cooking wine
  • 1 Tbsp sesame oil
  • 2 Tbsp minced garlic
  • 1 tsp ground black pepper
  • 2 tsp toasted sesame seeds
  • 1 Tbsp chopped green onion
  • ½ Asian pear, finely grated
  • ½ onion sliced thin
  • Scallions 2-3 inches long
  • 1 tbsp oil


  1. Combine all the marinating ingredients and let sit for about 20 mins.
  2. Preheat a pan and saute onions for a minute. Add beef including marinade and let cook until thoroughly cooked. 
  3. Add scallions. Serve immediately.

Seoulful Korean Recipes
Photo Credit: Chef Glo Gabriel

(Serves 4-5)


  • 5 cups  cooked short or medium grain rice, steamed according to package directions
  • 1 large Carrots, julienned 
  • 1 Zucchini, julienned
  • 2 cups spinach, washed and drained
  • 1 small cucumber, sliced thin
  • 6-8 Shiitake mushrooms fresh or rehydrated and sliced into thin pieces
  • 1 cup Soybean or mung bean sprouts, washed
  • 4 Eggs, fried sunny side up
  • 5 roasted Nori sheets, (labeled as for snacking), cut into thin strips

Gochujang Sauce


  • 2 ½ tbsp Gochujang
  • 4 tsp Soy sauce
  • 4 tsp sesame oil
  • 2 tsp apple cider vinegar
  • 2 tsp Sugar
  • 2 tsp Sesame seeds


  1. Cook ingredients


  1. Fill a pot with water and season the water salt.
  2. Place your soybean sprouts into the water. Then place on high heat.
  3. When it comes to boil, immediately drain and rinse under cold water. Set aside.


  1. For each vegetable, repeat the following steps:
    • Put a frying pan on medium-high heat.
    • Put some oil in.
    • Once the pan is hot, place the vegetable in.
    • Season with salt.
    • Stir for 1-2 minutes until the vegetable begin to soften-up.
  2. Place on a plate and set aside.


  1. Combine and whisk together all ingredients for gochujang sauce
  2. Assemble Bowl
    • Place one cup of rice at the bottom of your bowl.
    • Neatly arrange each vegetable and beef bulgogi on top of the rice
    • Place a fried egg in the middle (optional)
    • Place a few scoops of the bibimbap sauce over the top

We would love to hear your feedback, please tag us @sweetspicesbyglo and @PalabasTayo on Instagram and show us your delicious renditions of this meal.

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