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333 recipes found.

A Japanese-style beef rice bowl topped with crispy pan-fried enoki mushrooms, soy-sauce-seasoned beef, and a rich egg yolk

A meat dish where pork shoulder marinated in sweet and spicy gochujang sauce is placed on sliced onions and air-fried until moist and tender.

A recipe for Baek Jong-won's braised beef short ribs, where the blood from the bones is thoroughly cooked out to eliminate gamey odors, and side ingredients are added sequentially to prevent mushiness, resulting in a clean and perfectly finished dish.

A nostalgic diner-style pork bulgogi, marinated in blended pear and soy sauce, then simmered with water to prevent burning and impart a smoky flavor.

A delicious meat dish where pork belly is seared until golden and stir-fried with a rich, savory homemade soybean paste sauce, cooked dry without any broth.

Crispy dried seaweed baked in a dry pan and layered with sweet-salty soy sauce marinade infused with the subtle aroma of green onion, making a delicious side dish that pairs perfectly with rice.

Using black sugar and doenjang instead of white sugar, along with grated pear, this soy sauce jeonyuk bokkeum develops deep umami flavor and intense richness by reducing moisture thoroughly to enhance the smoky taste.

Potatoes are pre-soaked in corn syrup to draw out moisture, preventing crumbling and preserving a firm, chewy texture. The savory-sweet flavor is amplified with oyster sauce and soy sauce.

Removes the strong seasoning from fresh kimchi to achieve a clean flavor, enhanced with tuna for rich umami and nuttiness in a crispy-on-the-outside, soft-on-the-inside kimchi pancake

A simple, versatile side dish made by mixing finely chopped chives and crisp vegetables with a sweet-salty seasoning base of kanaari soy sauce. It's an instant, irresistible accompaniment to any meal.

A simple and quick pickled cabbage made by layering sliced radish and perilla leaves, pouring a seasoned soy sauce mixture over them, and letting it rest for just one day—no need to boil the sauce over heat.

A bold, addictive spicy gimbap made by finely chopping green chili peppers and vegetables, sautéing them in a savory oyster sauce marinade until dry, then mixing with rice and rolling in seaweed.