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119 recipes found.

A delicious japchae made by stir-frying crisp bean sprouts and thinly sliced soft fish cake with soaked glass noodles, seasoned with spicy chili oil for a bold, savory kick.

Plump oysters steamed with kelp and cheongju, served with a garlic ponzu dipping sauce — a clean, elegant drinking snack.

A unique, trending stew featuring soft sundubu and chewy jjolmyeon noodles simmered in a spicy chili oil base with stir-fried beef and scallion-infused oil

A luxurious gochujang tteokbokki loaded with beef and cabbage, finished with ramyun seasoning and starch syrup for a pleasant sweetness and deep umami.

Sweet and savory braised beef short ribs that melt tenderly in your mouth, gently simmered over low heat without a pressure cooker.

A Chinese-style noodle soup with noodles, bok choy, and chili oil in a rich pork rib broth simmered with aromatic vegetables and chicken stock.

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.

Pan-fried ground pork with dry sherry to eliminate any off-flavors, then simmered with spicy perilla peppers and soy-based seasoning for an exceptional side dish.

A deeply savory, addictive stir-fry of dried anchovies with a strong, fiery kick from green chilies, seasoned with anchovy sauce for a salty, umami-rich flavor that banishes the fishy aroma.

A preserved quail egg sauce with enhanced shelf life and refreshing flavor, made by combining dashi water simmered with kelp and soy sauce with various fresh vegetables and fresh lemon juice, without using fire.

A simple, crisp, sweet-and-sour dae-pa jangajji made without boiling the soy sauce mixture, enhanced with soju to prevent mold growth

Using sugar to draw out the moisture from radish, creating a firm and chewy texture, then aging it in soy sauce and plum syrup