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5,259 recipes found.

Sliced pork belly stir-fried with gochujang and ssamjang, then simmered with tofu and rice in a single pan to create a rich, savory jjagglipbap.

A super simple pork belly and bean sprout bulgogi using ssamjang as a base instead of gochujang, creating a less spicy and savory umami flavor.

A super simple oven-style spaghetti made by simmering pepperoni and tomato sauce in a single pan without needing to boil the noodles separately.

A creamy pasta with a smooth sauce made from milk and chicken stock, topped with crispy fried bacon, all prepared in a single pan

A super simple pork rice bowl made with frozen thin pork belly, pan-fried until crispy and then topped with a savory-sweet spicy sauce and moist broth, served with perilla leaves and egg yolk for added flavor.

A homemade meat tomato sauce that brings out sweetness and deep flavor by simmering minced beef and whole tomatoes in a frying pan, utilizing the Maillard reaction and slow cooking.

A budget-friendly dish that mimics the luxurious taste of premium abalone by grilling shiitake mushrooms with butter after making precise diagonal cuts, then simmering them in a savory-sweet sauce with green chili and garlic.

A Thai-style stir-fried pork rice dish made at home using anchovy sauce instead of fish sauce and scallions for a familiar yet exotic umami flavor, easy to prepare with basic ingredients.

A rich, spicy shrimp cream pasta without heavy cream—using milk and tomato sauce with gochujang for a thick, satisfying texture without greasiness

Quickly stir-fry pork for bulgogi and sweet zucchini with a guaranteed '1 tablespoon seasoning formula' to create a hearty pork rice bowl served over steamed white rice.

A Gyeongsang-style hangover remedy porridge simmered with spicy, savory broth made from stir-fried kimchi and green onion, enriched with fragrant nureungji and refreshing soybean sprouts.

A mouthwatering, moist, sweet-and-savory pork doenjang stew made without a single drop of water, using only cabbage's natural moisture—perfect as a rice-munching side dish.