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5,259 recipes found.

A hearty and deeply flavorful soopbap made by simmering pork stir-fried in garlic oil with a gochujang and doenjang-based broth, adding sundubu and rice to create a thick, rich texture perfect for both a meal and an accompaniment to alcohol.

A spicy dumpling soup made without gochujang, using scallion oil and chili powder for a clean, refreshing heat, with dumpling filling burst open to maximize savory depth.

A rich stew made by simmering mashed tofu and pork with fermented kimchi, eliminating the typical earthy and fishy taste of soybean residue while enhancing depth of flavor.

A refreshing and spicy hangover-relief pasta made by simmering abundant seafood and onions in a clay pot to create a rich broth, then adding tomato sauce, gochujang, and chili powder for a thick, bold flavor—perfect to eat with a spoon.

Crispy baked tofu coated in starch, simmered in a sweet and savory Chinese-style sauce, served over a bowl of rice

A budget-friendly, spicy stir-fry using fish cake and crisp bean sprouts instead of expensive fish or seafood—perfect as a drinking snack with great value.

A delicious stir-fried noodle dish made by simmering chewy jjolmyeon and soft tofu in a savory, richly seasoned sauce with minced pork and vegetables.

A dish featuring sweet steamed napa cabbage topped with thinly sliced pork belly and a special sweet, sour, and savory sauce.

A spicy moksal jeongol simmered with crunchy bean sprouts and chives, creating a deep flavor using anchovy sauce and oyster sauce without making a separate broth.

A stir-fried squid dish made by first grilling the squid until dry, then adding vegetables and seasoning to create a smoky flavor without excess moisture.

A not-too-salty, soft, and quick rice-stealer dubu-jang made in just 5 minutes using a microwave without any stovetop cooking.

A homemade boneless chicken dish coated in a starch batter and fried until crispy using a one-pan method that saves oil, then tossed in a sweet and spicy sauce.