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891 recipes found.

A professional-style semi-dried pollock stew where the fish is lightly salted and frozen for a day before cooking, ensuring the flesh remains intact and doesn't break apart.

A clean-tasting white jjamppong made by stir-frying vegetables and seafood to impart a smoky flavor, then adding broth and boiling.

A spicy sundubu jjigae made by stir-frying meat and gochugaru in oil to enhance the flavor.

A crunchy jangajji made by boiling soy sauce, vinegar, soju, water, and raw sugar in equal ratios, pouring over small onions, and letting them mature.

Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.

A side dish of potatoes baked skin-on in an air fryer until chewy outside and moist inside, then braised with savory anchovies.

A special stir-fry of fish cakes and cylinder-shaped rice cakes, blanched in hot water to remove excess oil, then pan-fried until golden in a soy sauce and sugar glaze.

A unique kimchi pancake that maximizes a thin, chewy texture by adding finely chopped soaked glass noodles

Moist and clean pollock pancakes made by squeezing out excess water from shredded pollock fillet, mixing with fragrant perilla leaves, and pan-frying into small rounds.

A rice-stealing side dish where potatoes and tofu are simmered in a rich seasoning sauce until the liquid is almost absorbed.

A refreshing winter hangover soup made by simmering savory doenjang broth with ocean-scented seaweed fulvescens and fresh oysters.

A spicy kimchi soup simmered deeply and refreshingly with well-fermented aged kimchi and savory twisted fish cakes