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530 recipes found.

Savory doenjang-marinated pork belly, grilled without burning by adding a little water, delivering a rich, fire-kissed flavor—a modern take on maekjeok gui.

A rich and savory kimchi stew by Chef Jung Ho-young, where thin slices of pork belly are tucked between the leaves of old kimchi like a mille-feuille, then simmered with a spoon of doenjang to balance the sharp tang and enhance depth of flavor—perfect as a rice companion.

A savory side dish that maximizes umami by stir-frying fresh kimchi in the rich, golden oil from grilled spam, with just a hint of fermented soybean paste for depth and richness.

Searing marinated pork in perilla oil, then simmering with gochujang and doenjang seasoning, tofu, and vegetables to create a rich, hearty stew that pairs perfectly with rice.

A rich and savory chicken stew featuring well-aged tangy kimchi and tender chicken, perfect as a rice-munching side dish.

A rich and savory doenjang jjigae with chadolbawi fat, scallions, and doenjang, enhanced with ssamjang for a restaurant-style flavor.

Perfectly eliminates fishy odor using doenjang and gochujang, while utilizing the entire broth from canned mackerel to create a deep, rich soup flavor.

A rich and savory stew made by stir-frying kimchi and gochujang in tuna oil, then simmering with potatoes and vegetables—perfect as a rice companion.

Steam pumpkin leaves to softness in just 3 minutes using a microwave, paired with a savory golden-ratio universal wrap sauce

Marinating pork shoulder with raw sugar and mirin to eliminate gamey odor, then enhancing savory depth with a touch of doenjang, stir-frying the meat until golden brown for a tender and flavorful jeyuk bokkeum

A refined samgyeopsal stir-fry with a rich, savory flavor achieved by removing the fat from well-charred pork belly and seasoning it with doenjang and oyster sauce—no greasiness, just elegance.

A rustic-style Korean zucchini stew that preserves the tender texture of round Korean zucchinis by marinating them with salted shrimp and anchovy fish sauce, then simmering without broth using finely chopped dried anchovies to create a rich, savory flavor.