All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
3,024 recipes found.
Kim Dae-seok's Gochujang-Braised Eggs
A rich and savory braised eggs with caramelized onions sautéed in butter, combined with a spicy-sweet gochujang seasoning—perfect for mixing into rice.
Ttukdak Hyung's Pork Gochujangmul
A spicy all-purpose side dish of golden-browned pork stir-fried with plenty of cheongyang and red chili peppers in a soy sauce, cooking wine, and starch syrup glaze.
Ttukdak Hyung's Flower Crab Stew
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.
Ttukdak Hyung's Kkomak Bibimbap
A generous bowl of bibimbap topped with fresh blood cockles, scallions, and garlic chives tossed in a spicy sauce over rice
Ttukdak Hyung's Spicy Potato Stew
A spicy stew made by simmering potatoes and fish cake in a gochugaru and gochujang-based sauce—perfect as a savory side dish that pairs wonderfully with rice.
Kim Dae-seok's Glazed Potato Stew
A savory, glossy potato stew made by first soaking the potatoes in honey syrup and soy sauce to draw out moisture, then simmering them until firm and chewy.
Kim Dae-seok's Onion Salad with Apple
A simple summer dish that balances onion's sharpness with sweet apple, creating a refreshing and tangy flavor.
Ttukdak Hyung's Mackerel Tuna Canned Soup
A spicy and savory mackerel tuna canned soup made by mixing blanched soybean sprouts with doenjang seasoning and simmering them together in a broth made from mackerel tuna canned, green onion, and green chili.
Kim Ho-yoon's Dakbokkeumtang
A deeply flavored dakbokkeumtang where chili powder and vegetables are first stir-fried in rendered chicken fat, then braised in a golden-ratio sauce until the liquid reduces to a rich glaze.
Kim Jin-soon's Kkaennip Jangajji
Kkaennip jangajji made by boiling soy sauce, fermented sand lance sauce, and cooking wine, cooling, then mixing in vinegar and layering perilla leaves with garnishes to ferment for at least 3 days.
Kim Jin-soon's Microwave Steamed Eggplant
A super-fast steamed eggplant dish made by cooking eggplant moistly in the microwave for 5 minutes and tossing it in a spicy-sweet sauce.
Kim Jin-soon's Crunchy Eggplant Stir-fry
A pork and eggplant stir-fry that eliminates sogginess by salting with starch syrup and salt, creating a chewy, crunchy texture.