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776 recipes found.

A unique namul side dish where onion and large green onion are briefly blanched instead of stir-fried, then seasoned cleanly and spicily.

Janchi guksu with a crunchy blanched mung bean sprout topping and a spicy seasoning sauce that maximizes texture

A side dish made by stir-frying soybean sprouts in cooking oil, then glazing them with gochugaru and soy sauce seasoning for a chewy and crunchy texture.

A fragrant jangajji made by pouring a boiled and slightly cooled sweet-and-sour soy sauce brine over bujikkaengi greens.

A hearty udon with yubu pockets generously stuffed with seasoned pork filling, served in a rich chicken broth with various toppings

A summer delicacy of Chinese-style cold jjamppong, combining the refreshing dongchimi broth with a spicy seasoning paste, seafood, and savory jimajang.

A spicy late-night snack and drinking companion, stir-fried boiled pork intestines with vegetables in a chili oil sauce, finished with perilla seeds and perilla leaves for extra aroma.

A super simple mandu soup that uses store-bought beef bone broth enhanced with beef bone extract, soy sauce, and garlic to create a rich, restaurant-style broth.

A special squid tangsuyuk made by coating thick whole squid in a potato starch and egg batter, then frying until crispy on the outside and moist inside.

Chicken feet cleaned with doenjang and whole black peppercorns to remove any off-odor, then simmered in Haidilao mala sauce and spicy seasonings for a numbing, tingly mala chicken feet stew.

A Taiwanese-style beef noodle soup with a rich broth simmered for over 2 hours, finished with spicy Chinese chili oil (not chili paste) and garlic for deep flavor.

Crispy fritters made with pork belly and large green onion, coated in batter and served with a sweet and savory sauce