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503 recipes found.

A famous restaurant-style bibim makguksu with crunchy radish and cucumber pickled in starch syrup, tossed in a special seasoning sauce.

A super-simple summer geotjeori made by shredding napa cabbage hearts and lettuce, then tossing them right away with a sauce of fermented sand lance sauce, vinegar, and maesil syrup.

A refreshing and chewy bibim guksu made by dissolving gochujang in store-bought naengmyeon broth and topping it with cucumber, ham, and seasoned dried radish

A unique spicy-sour bibim guksu made in 5 minutes using pork cutlet sauce and cold noodle broth

A refreshing icy acorn jelly rice soup with tender blanched jelly, chilled naengmyeon-style broth, well-fermented kimchi, and crushed seaweed flakes

Premium tangsuyuk made with tender chuck flap tail and shiitake mushrooms, double-fried in a settled starch batter for ultimate crispiness.

A special cold ramyeon served with radish jorim aged for a day in sweet and sour seasoning and a refreshing soup broth.

A vibrant nude roll featuring sweet and sour seasoned rice, creamy avocado, spicy crami mayo, and a pungent wasabi-yogurt sauce for a bold, flavorful finish.

A summer specialty mul jjolmyeon topped with refreshing icy naengmyeon broth, a sweet-and-sour homemade fruit sauce, and plenty of savory fresh hanwoo yukhoe.

A nostalgic fruit salad with a rich, savory flavor—fruits tossed in mayonnaise and honey, then enhanced with breadcrumbs to absorb moisture and amplify taste without sogginess.

Sautéed minced meat and finely chopped vegetables with jjajang sauce, creating a smooth and richly flavored uni-jjajang.

This abalone salad maintains its crisp texture over time by thoroughly squeezing out the moisture from pickled radish and cucumber.