Korea’s Traditional “Pansangi” Preparation

A favorite in Korean cuisine, Pansangi is a collection of dishes presented in bronze bowls. Traditionally served to royalty during the Koryo Dynasty, Pansangi typically consists of tofu, steamed egg, pork, various vegetables, and kimchi. Here is how to prepare this famous meal at home (for 9 people).

Note: As Each Pansangi varies, here are the most common dishes and how to prepare them. 

Kimchi Preparation:


1 large cabbage

8 tablespoons of hot pepper flakes

Around 80 ml. of fish sauce

1 tablespoon of sugar

8 tablespoons of salt

3 stalks of scallions

3 cloves of garlic *minced

Around 32 grams of radish *julienned


1. Cut 1 large cabbage in half (lengthwise), then cut each half into quarters. Wash each piece thoroughly and place them into a sieve with a large bowl underneath.

2. Add 8 tablespoons of salt and use your hands so each piece is covered in salt. Let it sit for 2 hours.

3. After 2 hours, rinse the cabbage several times under cold water. Let the cabbage drain.

4. In a separate bowl, make the spice paste. Mix 8 tablespoons of hot pepper flakes, 80 ml. of fish sauce, 1 tablespoon of sugar, 3 cloves of minced garlic, 3 stalks of scallions, and the julienned radish. Then, mix well until it forms a thick paste.

5. Put on a pair of gloves and use your hands to spread the paste on the cabbage, ensuring that each piece is evenly and well coated.

6. Store in sealed jar and set aside.


Steamed Egg Preparation:


4 large eggs

Around 180 ml. of water

1 scallion *chopped

1 teaspoon of salt


1. In a heat-safe bowl, whisk together the eggs, water, scallions, and salt until fully combined.


- If using a microwave: Cover the bowl with a plate and cook for 4 minutes.

- If steaming on a stovetop: Add the bowl to a steamer and steam for 10 minutes over medium-high heat.


Marinated Pork Preparation:


4 tablespoons of rice wine vinegar

2 tablespoons of soy sauce

8 tablespoons of gochujang (hot pepper paste)

3 tablespoons of garlic *minced

3 tablespoons of ginger root *minced

2 tablespoons of red pepper flakes

½ teaspoon of black pepper

3 tablespoons of white sugar

3 green onions *cut into 5-centimeter pieces

½ of a yellow onion *cut into slices about ½ -centimeters thick

Around 900 grams of pork loin *cut into slices about ½ -centimeters thick  

4 tablespoons of canola oil


1. Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl.

2. Mix in the pork slices, until completely coated. Place into a resealable plastic bag, then squeeze out any excess air and seal. Marinate in the refrigerator (for at least 1 hour).

3. Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook about 5 minutes per batch. 


Sautéed Korean Cucumber Preparation:


2 cucumbers

1 teaspoon of salt

½ tablespoon of sesame seeds

1 tablespoon of sesame oil

½ tablespoon of cooking oil


1. Thinly slice the cucumber and put them into a medium-sized mixing bowl.

2. Add the salt and mix them evenly (leave it for 20 minutes).

3. Squeeze the water out from the cucumber (do this in small batches). Set aside.

4. Heat the frying pan on medium-high temperature. Once it is heated, add the cooking oil and spread it throughout the pan. Add the cucumber and stir fry it for 30 seconds on medium-high temperature. Add the sesame seeds and sesame oil, then stir evenly for another 30 seconds.

5. Remove it from the heat and cool down for 15-30 minutes. 


How to Serve:

1.Prepare all the dishes and present them in a bowl to serve.

Note: Pansangi can also be served with other vegetables or ingredients of your choice, including radishes, eggplant, dried seaweed, and tofu.

*Optional: Serve with rice and soup.


Enjoy your meal!