Recipe source with curated public cooking content.
76 recipes found.

A beef and radish soup stir-fried over low heat with chili powder moisture, finished with ginger powder and cheongyang chili powder for a spicy kick.

A deeply flavored dakbokkeumtang where chili powder and vegetables are first stir-fried in rendered chicken fat, then braised in a golden-ratio sauce until the liquid reduces to a rich glaze.

A super-simple summer cold pasta with popping pollock roe, smooth cream, and refreshing lemon and perilla leaf notes.

Soft-boiled eggs are gently simmered in a special braising liquid infused with shiitake mushrooms and kkwarigochu, creating a moist, savory side dish.

A rich rose jjimdak made by browning chicken to render fat, then adding gochugaru, gochujang, fresh cream, and a touch of curry powder.

A deeply savory kimchi jjim where pork fat is stir-fried with chili powder and sesame oil to build flavor, then whole pork belly and aged kimchi are braised for two hours until tender and pull-apart soft.

A Chinese restaurant-style jjampong rice dish made with chili oil and soy sauce wok hei, popping brown rice, and savory seaweed egg mixture.

A crispy clam and scallion pancake that maximizes the texture of scallions and clam meat by mixing Korean pancake mix and potato starch in a 2:1 ratio and minimizing the batter liquid.

A hangover soup made by stir-frying dried pollock and radish in perilla oil until dry, then boiling it with rice-rinsing water, soybean sprouts, and soft tofu for a spicy kick.

A harmonious bibimbap featuring spring greens, beef tartare (yukhoe), and a special gochujang sauce enhanced with lemon juice and pear juice.

A stir-fried squid dish that locks in moisture beforehand and quickly stir-fries vegetables over high heat to achieve a crisp texture and intense wok-fired flavor without excess liquid.

A summer delicacy kongguksu featuring a rich soy milk broth made by blending silken tofu, soy milk, and cashew nuts, topped with chamoe (Korean melon) sliced like noodles.