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

A rich and nutty traditional summer kongguksu made by boiling soaked soybeans and grinding them fresh.

A hearty and clean-tasting gimbap packed with colorful vegetables, soy-braised tofu pockets, and burdock root.

A vegetarian gan-jjajang where chunjang and vegetables are stir-fried in oil on the spot, bringing out rich flavor.

Vegan chow fun with wide rice noodles, tofu, shiitake mushrooms, garlic chives, and mung bean sprouts stir-fried over high heat for an intense wok hei flavor

A creamy and nutty kabocha squash salad made by mixing steamed kabocha with pickled onion, corn, dried cranberries, nuts, and a mayonnaise dressing.

A vegan mung bean pancake made by finely grinding soaked mung beans, then adding mushrooms seasoned with agave syrup and cooking wine, crunchy mung bean sprouts, and chili peppers, pan-fried until crispy outside and moist inside.

A sweet and spicy vegan brothy tteokbokki made by first simmering rice cakes in sugar water so they absorb the seasoning well, and using tofu sheets instead of Korean fish cake (eomuk).

A nourishing chicken porridge made by simmering rice in a rich broth infused with chicken breast and aromatic vegetables, resulting in a soft and comforting dish.

Osam bulgogi made by marinating squid and pork belly in a savory, spicy sauce, then grilling and enjoying with soybean sprouts and shredded scallions.

A chicken sandwich featuring crispy fried chicken thighs coated in a fiery special buldak sauce, topped with cheese and coleslaw.

Chewy webfoot octopus and tender rice cakes coated in a sweet and spicy gochujang sauce with a hint of smoked paprika, delivering a deeply savory webfoot octopus tteokbokki.

A savory home brunch dish where sweet, tender kabocha squash is generously filled with stir-fried bacon, onion, egg, and cheese, then baked in the oven.