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51 recipes found.

A spicy and tangy chili pepper pickle made by pouring a briefly boiled soy sauce mixture using the secret ratio from a famous barbecue restaurant.

Pork skin parboiled in soju, then braised in a rice cooker with a sauce made from ssanghwa-tang (Korean herbal tonic) and chunjang (black bean paste) to create a chewy, collagen-rich jokbal-style snack.

A highly addictive spicy late-night dish of fiery boneless chicken feet stir-fried until sticky and glossy, served over chewy kalguksu noodles with crunchy bean sprouts and garnishes, all mixed together.

Boiled chicken hearts stir-fried with green onion, garlic, and cheongyang chili peppers in a fiery store-bought spicy sauce—a stress-relieving anju.

A pancake filled with fragrant chives and chewy cockle meat, enhanced with salted shrimp for a savory depth, and fried until crispy even at the edges.

Sichuan-style steamed clams stir-fried in a spicy sauce made with doubanjiang, cheongyang chili peppers, and minced garlic

Fresh scallops, shrimp, and webfoot octopus are steamed with water dropwort until moist, then finished with a fragrant special garlic and green onion oil. An elegant appetizer dish.

A rice thief—freshwater snail gang-doenjang, simmered until bubbly and perfect for mixing into rice

A restaurant-style chili pepper mandu soup combining spicy handmade chili pepper mandu with a savory broth.

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

An unusual pork dish that maximizes the pungent and spicy flavors by stir-frying an enormous amount of minced garlic and ginger with sweet apple.

Pan-fried in perilla oil and finished with a torch for smoky aroma, this unique grilled dish maximizes the chewy texture of beef intestine and the rich, savory flavor of sundae.