Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
891 recipes found.

Pork is pan-fried until golden to render out fat, then braised in a soy sauce and doenjang-based seasoning until the sauce reduces, creating a tender, deeply savory stir-fried pork dish.

A special braised pork ribs dish that reinterprets the flavor of traditional Chinese Dongpo pork with deep color and aroma from dark brown sugar and cloves.

Pork rind boiled thoroughly with doenjang and aromatic vegetables to completely eliminate any off-odor, then stir-fried until glazed in a spicy-sweet sauce for a chewy drinking snack

A low-sodium ssamjang made by generously mixing onion, cheongyang chili pepper, and tuna into salty homemade doenjang, then mellowing the flavor with starch syrup and maesil syrup.

A super simple summer soy-pickled radish made by mixing a golden ratio of seasonings and pouring it over, without the hassle of boiling the soy sauce seasoning.

Dried filefish is moistened with cooking wine and water, then tossed in a separately boiled gochujang sauce, keeping it tender even after sitting for a while.

A rice-stealing pork stew with a rich, spicy broth made by stir-frying pork shank meat with gochujang and gochugaru, featuring a chewy texture from the attached skin.

An addictive jjamppong-style fire-flavored ssamjang made with wok hei oil and canned tuna, delicious even just mixed with rice without any meat.

A unique jeon recipe that maximizes crispy texture by dicing potato, squid, and zucchini into small cubes and lightly coating them with starch.

Red eomuk with a chewy texture and spicy savory flavor, made by simmering fish cake and onion in a rich seasoning sauce over low heat.

A deep-flavored beef small intestine hot pot loaded with thinly sliced radish, large green onion, and beef small intestine, simmered in a spicy dadegi seasoning.

An ultra-simple soybean sprout bulgogi that uses only the moisture from the sprouts and vegetables—no added water—to create a deep, savory flavor.