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891 recipes found.

A special seasoned golbaengi somyeon with a tangy, sharp kick from prepared mustard and Tabasco, served with a refreshing whelk broth.

Chinese-style kkanpunggi made by quickly stir-frying crispy fried chicken thighs with spicy dried chili peppers and a lemon soy sauce over high heat

A restaurant-style braised mackerel with radish, simmered down in a savory-sweet sauce until the radish is tender and the mackerel is infused with deep umami.

A professional-style stir-fried webfoot octopus with a spicy, smoky flavor from cheongyang chili peppers and fine gochugaru, featuring a tender, springy texture from light blanching.

Braised hairtail with a clean, refreshing broth, where the fishiness is tamed by doenjang and saeujeot, and the radish is cooked first for a deep, savory flavor.

A unique ramyun dish where Sichuan Jjapagetti and Bibimmyeon are mixed together, then topped with a spicy Cheongyang tuna mayo.

A refreshing summer delicacy of chilled somyeon noodles served with a homemade tsuyu sauce, infused with deep flavors from flame-charred vegetables, sake, and dashima.

A Chinese-style drinking snack of large shrimp coated in potato starch and fried until crispy, then tossed with fried garlic, chili peppers, salt, and coarsely ground black pepper.

Tender boiled pork ribs simmered in a spicy sauce made with blended radish and cheongyang chili peppers, creating a sharp, spicy braised dish.

A rice-thief Tuna Gangdoenjang, simmered until thick with the savory flavor of tuna packed in oil and the texture of vegetables.

A spicy flower crab stew built on a rich doenjang broth with assorted vegetables and tofu, boiled for exactly 5 minutes to maximize the crab's natural sweetness.

A nourishing dish of marinated duck, shiitake mushrooms, and scallops, pan-fried in duck fat and served with a magical seasoning and savory perilla seed gochujang sauce alongside aged kimchi.