Tasty Recipes

Booth information is tentative and subject to change.

Photos from the past Korean Festival | Honolulu Magazine, Photographer: Ross Hamamura

How You Can Help

5 great ways to get involved in
the Korean Festival
  1. Attend the Festival.
  2. Become a volunteer.
  3. Become a sponsor.
  4. Run a booth.
  5. Make a donation.

Love to cook? Love Korean food? Enjoy these tasty recipes of some of your favorite Korean dishes, courtesy of our Korean Festival vendor participants.

Kim-Chee Bibim-Guksoo

Kim-Chee Bibim-Guksoo
  • Somen noodles
  • Egg
  • Kim-chee
  • Nori
  • Minced garlic
  • Green onions
  • Cucumber
  • Agave or Sugar
  • Radish
  • Korean hot pepper paste
  • Mem-mi soy sauce
  • Sesame seed leaf
  • Sesame oil
  • Pepper

Chop kim-chee into bite sizes. Slice cucumbers and radish. Add chopped kim-chee,
minced garlic, sugar, hot pepper paste, sesame oil, and sesame seeds to a mixing bowl.
Add the somen noodles in a boiling hot water pot and wait for 2.5 minutes until somen
noodles are well cooked. After it is cooked, rinse it with cold water. Combine the noodles
with the vegetables and toss everything until the noodles are evenly coated with the sauce.
Taste and adjust the seasoning to taste, if necessary. Garnish with your choice of the optional
vegetables and serve cold.

Korean Bulgogi

Recipe provided by Songja Yoo (from Korean Cuisine Club)

Korean Bulgogi
  • 1-1.5 lbs. of thinly sliced rib-eye steak purchased from a Korean market. Or you can slice your own rib-eye or sirloin steak across the grain in paper thin slices.
  • Partially freezing the beef helps with cutting clean slices.
  • ⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
  • 1 Tbl sesame oil
  • 3 cloves of garlic, minced
  • ¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
  • 2 green onions including the white parts, finely sliced into small pieces
  • 2 Tbl toasted sesame seeds
  • ¼ tsp of red pepper flakes
  • 2 pinches of black pepper
  • optional ¼ tsp. of ginger, finely minced

Whisk all the ingredients together in a medium bowl except beef and onions. When most of the sugar has dissolved, add beef and onion slices to the bowl and massage the marinade with your hands into each slice of beef. Cover and refrigerate for 1 hour. To pan fry, place a few slices of beef in single layers and completely flat on a hot oiled frying pan and fry each side until cooked. Some people prefer to cook the bulgogi until some of the edges have turned dark brown and crispy. Serve with a bowl of hot rice.

Korean Pork Bulgogi

Recipe provided by Songja Yoo (from Korean Cuisine Club)

  • 1 lb (450g) very thinly sliced pork, any cut
  • 1/2 large onion, sliced
  • 3 tablespoon Korean chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar& agave syrup
  • 2 cloves garlic, ginger finely minced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon corn syrup, optional

In a small mixing bowl combine chili paste with all ingredients.
In a large mixing bowl combine pork with the sauce, and mix well to coat all the pork slices with the sauce evenly.
Drizzle 1 Tbsp oil to the skillet and bring it over medium-high heat. Place pork over the skillet and add the sliced onion on top. When they sizzle, start tossing everything to cook evenly all the way or until the pork is fully cooked and onions are soft, about 3-5 minutes.
Serve hot with a bowl of rice

Kim-Chee Burger

Recipe provided by Julianne Yong In (from Korean Cuisine Club)

Ddok Sanjeok (Rice Cake Skewers)
  • 5 lb ground beef
  • Hamburger bun
  • Kim-chee
  • 2 boxes of turkey stuffing mix
  • 3 eggs
  • 3 pc Celery
  • 2 pc Onion
  • 1pc Bell pepper
  • Agave or sugar
  • Flour
  • Pepper
  • Garlic
  • 2 tsp Ginger
  • Tomato
  • Lettuce
  • Mayonnaise
  • Ketchup
  • Mustard
  • Sesame oil

Take all the ingredients above in a mixing bowl and mix well with cleans hands.

After that, make the hamburger patties. Add some vegetable oil to a hot pan

And grill the patties. Grill the patty on on each side until the patty becomes fully cooked.

In the final minutes, toast buns. Take the patty out and place it on the hamburger bun

And add tomato,lettuce, mayonnaise, ketchup, and mustard.

Ddok Sanjeok (Rice Cake Skewers)

Recipe courtesy of Austin Kang, President of Coral Creek Golf Course
Ddok Sanjeok (Rice Cake Skewers)
  • 1/3 lb. beef
  • 3 rolls rice cake (medium size)
  • 1 medium carrot
  • 10 small green onions
  • 5 dried oak mushrooms
  • Sauce
    • 3 tablespoon soy sauce
    • 2 large green onions
    • 3 cloves garlic
    • 1 tablespoon sesame oil
    • 2 tablespoon sesame salt
    • 2 teaspoon sugar
    • black pepper

Cut rice cake into 2" long. Cut beef 3-inches long, 1/2" wide with light score.

Cut the carrot 2" long, ½" wide; scald in boiling water. Cut the small green onion 2" long

Soak mushrooms till soft; cut the mushroom 2" long and ½" wide

Make the sauce by mixing all ingredients, including chopping the large green onion and garlic. Marinate the rice cake, beef, carrot, green and mushrooms in the sauce.

String ingredients on skewers in this order (right to left): rice cake, beef, green onion, mushroom, carrot, rice cake. Fry skewered ingredients in oiled pan with remaining sauce and serve.

Dduk-Pok-Ki (Spicy Rice Cake)

Cook Time: 30 min
Level: Easy
Serving: 4

Recipe courtesy of Palama Supermarket
Dduk-Pok-Ki (Spicy Rice Cake)
  • 400g dduk-pok-ki rice cake 3"
  • 100g cabbage
  • 2 sheets fish cake
  • 1 piece onion
  • 50g carrot
  • 1/2 stalk of leek
  • 4 cups water
  • Seasoning Sauce
    • 2 tbsp red pepper paste (add more if you want to add spiciness)
    • 1 tbsp red pepper powder
    • 1 tbsp sugar
    • 4 cups water
    • 1 tsp salt

Cut the onion into thin slices.
Cut the cabbage and leek into medium 1-2" size pieces.
Cut the fish cake sheets into medium 1-2" size pieces.
Separate the rice cake pieces with your hands.

Preheat wok or pan for about 20-30 seconds.
Add a little cooking oil; add onions and stir until cooked.
Add cabbage and stir until soft.
Add the rice cake, fish cake and sauce and stir.
Finally add the chopped leek and continue to stir.
Once all the vegetables are cooked, serve the meal on a plate.
You can add sesame seeds and chopped green onions as garnish.

Jap-Chae (Stir Fried Noodles with Vegetables)

Cook Time: 1 hour
Level: Intermediate
Serving: 4

Recipe courtesy of Palama Supermarket
Jap-Chae (Stir Fried Noodles with Vegetables)
  • 60g potato noodle (dangmyun)
  • 40g diced rib eye
  • 40g sliced fishcake (kamaboko)
  • 60g spinach
  • 1 medium size carrot
  • 1 medium size onion
  • 5 dried shiitake mushrooms
  • 3 cloves of garlic
  • 7-8 chives
  • Pine nuts
  • Soy sauce, Sesame oil, Sugar, Pepper, Sesame seeds, Salt, Olive Oil

Soak the dried shitake mushrooms in warm water until they become soft. Squeeze the water out and slice thinly.
Cut carrot into thin matchstick-shaped pieces 2" long.
Cut 7 -8 chives into 3 inch long pieces.
Slice onion thinly.
Slice rib eye into thin small pieces.
Slice fish cake into thin small strips.


  1. Boil potato noodles in water in a big pot for about 3 minutes. When the noodles are soft, drain and put them in a large mixing bowl. Tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
  2. Cut the noodles several times by using scissors and add 1 tbs. of soy sauce and 1 tbs. of sesame oil. Mix it up and set aside. *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it is finished.
  3. In a pot of boiling water add spinach and stir gently for 1 minute. Drain spinach and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to remove excess water, then cut it into 2” pieces and add to the mixing bowl.
  4. Add ½ tbs. soy sauce and ½ tbs. sesame oil to the large mixing bowl.
  5. In a medium heat frying pan with a few drops of olive oil, add carrot strips and stir it for 30 seconds. Add it to the large bowl.
  6. Add more olive oil to the frying pan again. Stir in the sliced onions and cook until the onion is translucent. Add it in the large bowl.
  7. Again add few drops of olive oil to the pan and cook the leeks for about a 1 minute. Add it the large bowl.
  8. Place a few drops of olive oil on the frying pan and add beef strips and sliced shitake mushrooms. Stir it until cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
  9. Add 2 tbs. of soy sauce, 3 tbs. of sugar, 2 tbs. of sesame oil, and 1 tsp. of ground pepper and the fish cake strips to the large bowl. Mix all ingredients, then sprinkle 1 tbs. of toasted sesame seeds and the pine nuts on the top.

Hae-Mul Pa-Jeon (Seafood Pancake)

Cook Time: 30 min
Level: Easy
Serving: 4

Recipe courtesy of Palama Supermarket
Hae-Mul Pa-Jeon (Seafood Pancake)
  • 1 leek or green onion, washed
  • 30g of shrimp
  • 30g of clam meat
  • 30g of oyster
  • 1 whole squid
  • Crab meat strips
  • Olive oil
  • Red pepper thinly sliced
  • Pancake Mixture
    • 2 eggs
    • 2 cups seafood pancake mix
    • 2 cups water
  • Dipping Sauce
    • 2 tbsp soy sauce
    • 1 tsp salt
    • ½ tsp sugar
    • 1 tbsp red pepper powder

Clean the squid (remove the insides of the squid, peel the skin and wash it off)
Dice the squid into small pieces.
Rinse the clam meat, shrimp and oyster with water to get rid of the saltiness.
Cut red pepper into 2" long pieces
Put all the pancake mixture into the mixing bowl and mix well
Add the seafood and peppers and stir together

On a heated pan, put a few drops of olive oil
Pour mixture onto the pan, and wait for the pancake to be cooked on one side
Lay strips of crab meat and leek/green onion length wise in parallel design in the soft batter.
Flip the pancake over to cook the other side of it
When it turns completely brown, it is ready to be served.
Cut into small squares to make it easier to share. Serve with dipping sauce.

Kalbi (Korean Style BBQ Short Ribs)

Recipe courtesy of Korean Seoul Jung Barbeque at the Waikiki Resort Hotel
Kalbi (Korean Style BBQ Short Ribs)
  • 3 lbs Short Ribs
  • Special Sauce
    • 6 cups soy sauce
    • 18 cups pure water OR beef stock
    • 100g green onions
    • 1 whole round onion
    • 2 cloves garlic
    • 1 whole pear
    • 1 whole apple
    • ½ can pineapple (canned)
    • 2 cups malt or corn syrup
    • 2 cups brown or black sugar
    • 1.5 cups sesame oil
    • 2 cups Mirin (seasoned sake)
    • 2 cups sake or cooking red wine

Put ingredients 1-10 in a pot and boil at high degree. Once boiling, reduce fire to medium and simmer until all ingredients become tender. Remove the vegetables only and let sauce cool completely to room temperature.

Add sesame oil, Mirin, and sake/red wine. Add 3 pounds of Short Ribs in the sauce individually, one-by-one. Keep ribs & sauce marinated for at least 6 hours.

Once the meat changes color to black (same as soy sauce), it is ready to be cooked.

Bibim Gooksoo (Mixed Spicy Noodles)

Recipe courtesy of Palama Super Market
Bibim Gooksoo (Mixed Spicy Noodles)
  • 500g Assi brand Jangto Makguksoo (dry noodles) or 4 people's worth
  • 2 pieces thinly sliced Japanese cucumber
  • 100g cabbage kimchi
  • 100g cooked ground beef
  • 1 tbsp sesame oil
  • 1 tbsp roasted sesame seed
  • ¼ tsp pepper
  • 2 tbsp sugar
  • 2 tbsp Assi brand spicy sauce

Place dry noodles in boiling hot water for 5 minutes, and remove and strain in cold water and place in a large bowl. Add 2 tablespoons of Assi Spicy Sauce (more can be added to increase spicyness). Add sugar, sesame oil, kimchi and pepper and mix thoroughly. Add the cooked ground beef and sliced cucumbers on top of mixed noodles. Sprinkle with roasted sesame seeds and enjoy.

Dongchimi Gooksoo (Cold Noodles in Soup)

Recipe courtesy of Palama Super Market
Dongchimi Gooksoo (Cold Noodles in Soup)
  • 500g Assi brand Jangto Makguksoo (dry noodles) or 4 people's worth
  • ½ lb boiled, sliced boneless shank
  • ½ piece Korean pear or Fuji apple
  • 1 tbsp pine nuts
  • 6 cups Assi Dongchimi soup
  • 2 tbsp sugar
  • 1 tbsp white vinegar
  • Pickled cucumbers
    • 1 Japanese cucumber
    • 1½ tbsp vinegar
    • 1 tsp salt
    • 1½ tsp sugar

Add sugar and vinegar to Assi Dongchimi Soup in a bowl and refrigerate for 2-3 hours. Place dry noodles in boiling hot water for 5 minutes and remove and strain in cold water and place in a large bowl. Pour the refrigerated Dongchimi Soup into the bowl with noodles. Garnish the soup and noodles with the pickled cucumbers, meat, pine nuts, and a slice of Korean pear/Fuji apple. Enjoy.