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515 recipes found.

A hearty, spicy frozen pollock stew loaded with pollock milt and cod roe, finished with a special wild chive dipping sauce that rivals restaurant quality.

A crispy fried snack made by mixing shrimp, scallions, and green chili with tempura flour and butter, stuffing it into fish cake, then deep-frying until golden.

A hot pot dish that achieves a deep flavor with minimal effort by combining tender, slow-cooked beef flank skirt with store-bought beef tendon soup broth.

A unique menbosha where thin square eomuk is filled with chopped shrimp batter and fried until crispy, instead of using bread.

A nourishing pot rice made by sautéing abalone and its innards with homemade garlic butter for deep flavor.

A savory duck loin stir-fried with umami-rich seasoning and perilla seed powder, cooked in a light broth army-style.

The ultimate bossam, made by using makgeolli instead of water to perfectly eliminate gamey odors and maximize the savory flavor and tenderness from the rice wine.

Instead of ground meat, this high-end ragu pasta uses tender wagyu chunks shredded along the grain for a steak-like texture.

A healthy and light jeon dish that uses tofu and eggs to reduce oil and pack in protein.

An ultra-simple jjajang rabokki made in 10 minutes using leftover tteokguk tteok and jjajang ramyeon from Lunar New Year.

A simple, clean, and spicy take on Lee Yeon-bok's quick japchae rice—rich in flavor without greasiness.

A hearty one-bowl dish packed with minced pork, soft sundubu, and a spicy secret sauce