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

A super-simple home-party ramyun hot pot, generously filled with Korean fish cake (eomuk), rice cake, and crab sticks simmered in a broth made from tempura udon powdered soup base.

A tangy-spicy bibimmyeon made by tossing cooked ramyun noodles with a sauce combining ketchup, vinegar, and fermented sand lance sauce

A unique bossam made by boiling pork's special cut, chewy pork belly, in a broth with soybean paste and garlic, preserving its crisp and chewy texture.

Crispy and moist flatfish grilled in an air fryer, topped with a special gochujang and doenjang sauce, then baked once more to create the ultimate side dish for rice.

A unique samgyeopsal dish rich with a sauce made by stir-frying chunjang and vegetables in the rendered fat from grilled pork belly, then braised generously.

A refreshing stew made with clear broth from boiled mussels, spicy chili oil, and soft, silky tofu.

A meat-topped rice bowl made by simmering minced onion and pork in store-bought tomato sauce over low heat to create deep, savory flavor.

A special dish of stir-fried pork strips, garlic scapes, and wood ear mushrooms quickly tossed in a spicy-sour Sichuan-style sauce

A Chinese-style dish where pork belly is coated in starch and egg, fried in oil, then stir-fried with crushed cheongyang chili peppers and vegetables in a savory sauce.

A unique delicacy where crisp, crunchy chestnuts meet fragrant perilla shoots, gently mixed with savory seasoning without soaking—delivering a satisfying crunch and rich umami flavor.

An instant hot pot dish made by boiling cleaned yellow croaker with glass noodles and vegetables in a spicy broth, free of any fishy smell.

Thick pork neck scored with a tight honeycomb pattern, yielding a tender holiday yukjeok that stays moist even when cooled.