Korean recipes for the holidays

How about making some Korean food during the holidays? Some of my readers told me that they are planning Korean food parties during the upcoming holidays. I think it’s a great idea! These are my picks and suggestions for delicious Korean food that you can make over the holidays with your family!

Happy Holidays!


For an appetizer

Mungbean jelly is a great appetizer for a get together because it’s light, low calorie, and looks delicious on the table. It’s also a very economical dish to make because with one cup of mung bean powder you can feed more than 20 people!

For main dishes

If you get tired of roasted turkey, you can make some delicious Korean BBQ ribs (“LA galbi”). Most Korean families in LA make this at Christmastime instead of turkey.

If you have both vegetarians and meat eaters in your family, you can make bibimbap for dinner. Prepare all the ingredients and set them out on the table for people to mix their own bowl. Not only will it be a beautiful, colorful setting, but vegetarians can skip the meat and eggs, and you won’t have many dishes to wash!

For side dishes

On festival days Koreans often make pollack pancakes because it’s delicious and also not spicy so children love it. You can make a lot and keep it in the fridge for a few days, and bring it out as you need it over the holidays.

If you’re looking for something really easy to make that tastes great, try making some green chli pepper pancakes.

Vegetarians will love sookjoo namul, a side dish made from mungbean sprouts. It’s wonderful and crispy and also goes well with BBQ ribs.

Sigeumchi namul is a spinach side dish that will give anyone a good appetite (but serving it with bibimbap is a bit redundant).

For dessert:

After a meal, it’s nice to have something sweet and refreshing. Sujeonggwa is made with ginger, cinnamon, and persimmons and is better than any cupcake! Remember that each person should have one persimmon in their cup, which will be soft and cool and welcome after any meal.

All children love candied sweet potatoes. Well-made matang looks like an amber jewel and will remain crunchy for hours. Don’t keep it in the freezer. Let it sit out and your family will admire its beauty, love the taste, and think it’s awesome!




  1. paul joined 4/10
    Posted December 29th, 2011 at 7:49 pm | # |


  2. weirdingway San Diego, CA joined 11/11
    Posted December 24th, 2011 at 2:33 pm | # |

    I am having a soup party for Christmas Day and inviting over some friends. I know I am making dakjuk and jatjuk. If the market has dried persimmons, I will also make sujunggwa. Now what else…

    • Maangchi New York City joined 8/08
      Posted December 26th, 2011 at 7:17 am | # |

      I hope your Christmas dinner turned out great! I bought some dried persimmons in Chinatown yesterday to make sujeonggwa. : )

  3. Reinier Rotterdam, The Netherlands joined 2/09
    Posted December 22nd, 2011 at 12:04 pm | # |

    Definately making Korean BBQ with christmass, sounds great!

    • Maangchi New York City joined 8/08
      Posted December 26th, 2011 at 7:18 am | # |

      Was it yummy? I bet you got lots of compliments!

  4. salina Malaysia joined 8/11
    Posted December 22nd, 2011 at 12:07 am | # |

    i make a promise to myself to cook all the dishes u suggest :0

  5. TDenham77 McLeansboro, IL joined 12/11
    Posted December 21st, 2011 at 9:43 pm | # |

    My family picks a day that we can all get together to cook and eat traditional korean food to celebrate the major holidays.

    • Maangchi New York City joined 8/08
      Posted December 26th, 2011 at 7:18 am | # |

      Happy cooking Happy family!

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