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134 recipes found.

A versatile dallae seasoning sauce that combines soy sauce, fish sauce, and plum syrup for a non-salty, pungent, and umami-packed flavor.

A nostalgic pan-tteokbokki recipe simmered down with just three ingredients—starch syrup, beef dashida, and gochugaru—without gochujang.

A rich and savory traditional yukgaejang with deep broth from stir-frying green onions and gochugaru in beef fat rendered from brisket, replicating the flavor of famous restaurants.

A dry-style stir-fry where pork belly is seared tightly in seasoning, then vegetables and jjukkumi are quickly cooked over high heat to preserve crispness.

A special nutritious meal where crispy oven-baked boneless mackerel and sweet-savory braised burdock root are placed on top of pot rice with pungent, seasonal wild chives.

A super simple pork belly and bean sprout bulgogi using ssamjang as a base instead of gochujang, creating a less spicy and savory umami flavor.

A quick galbi jjim recipe completed in 40 minutes by searing the meat to enhance its savory flavor without soaking or blanching, and adding sweetness with pear drink.

A rich tteokbokki packed with meat, made by stir-frying garlic in the savory oil from thinly sliced pork belly to maximize flavor and simmering in a deep gochujang sauce.

A super simple bibim somyeon with a rich, savory depth and smoothness that clings to the mouth, thanks to the addition of tonkatsu sauce and mayonnaise.

A restaurant-style bibim guksu with a rich gochujang sauce and white kimchi, offering a spicy, sweet, and refreshing flavor.

A restaurant-style meat sundubu jjigae loaded with ground pork and vegetables, finished with Chinese-style wok oil for a smoky, spicy kick.

A spicy and deep clam sundubu jjigae made with a secret seasoning paste that delivers restaurant-quality flavor.