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515 recipes found.

Oi sobagi with a refreshing broth and long-lasting crunch, made by blending cold rice and sweet radish instead of glutinous rice paste

A Chinese restaurant-style udon featuring a refreshing broth with seafood and colorful vegetables.

A fried rice featuring pork and garlic chives, enriched with the deep savory flavor of fermented anchovy sauce and topped with a crispy fried egg.

A super-simple noodle dish that adds sundae, ground pork, beef bone extract, and perilla seed powder to ramyun for a rich sundae-guk flavor

A Chinese-style stir-fried vegetable dish made with thinly sliced pork belly instead of loin, with egg white for extra tenderness.

Handmade bottarga from pollock roe and fragrant chive breadcrumbs add deep flavor and crispy texture to this oil pasta.

A sundae soup dish made by blanching osorigamtu first to reduce any off-flavor, then simmering it deeply with perilla seed powder and garlic without using beef bones.

Handmade donggeurangttaeng pan-fried to a golden brown with a golden-ratio soy sauce seasoning and a starch coating that locks in the juices.

A super simple ssamjang that recreates the deep, savory flavor of ssambap specialty restaurants by adding cooking wine, minced garlic, and more to store-bought ssamjang.

A generous homemade yangjangpi with stir-fried seafood and vegetables, paired with a tangy special mustard sauce

A restaurant-style rice noodle soup made affordably with a beef dashida broth and hand-kneaded pork meatballs.

A crispy shrimp and garlic chive pancake, made by placing plump shrimp on a fragrant garlic chive batter and pan-frying in oil until golden and crunchy.