Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
1,359 recipes found.

A spicy-sweet side dish made by roasting jipjo like frying in oil to caramelize it, then simmering it in a smooth gochujang and soy sauce glaze.

Tender steamed pork belly wrapped in kelp, served with spicy seasoned oysters and vegetables for a hearty kelp-steamed pork belly and oyster bossam.

Zucchini with hollowed-out centers filled generously with spicy, savory tuna mixture, pan-fried gently over low heat to golden perfection—visually striking and uniquely delicious.

Pan-fry tofu on both sides until golden to prevent crumbling, then simmer with beef and plenty of vegetables for a refreshing, spicy stew.

An ultra-simple aehobak namul dish made by julienning zucchini, salting it briefly, and cooking it in the microwave to preserve a crisp texture and sweet flavor without breaking apart.

Delicious kimchi mandu made by seasoning ground pork, sour kimchi, and tofu with a spicy kick, wrapping in dumpling wrappers, and steaming.

A sensational tonkatsu restaurant-style kkakdugi that uses cider and New Sugar to remove the radish's spiciness and maximize crunchiness with a sweet and sour flavor.

An original doenjang jjigae that eliminates the muddiness of soybean paste with caramelized onion and cherry tomatoes, while maximizing savory flavor with refreshing crab.

A spring seasonal water kimchi that uses blended cold rice instead of flour paste, with tomatoes for a refreshing, tangy, and deep savory taste.

A savory soup made with a rice water base, anchovy and kelp stock, sweet bomdong cabbage, and plump shrimp for a refreshing finish.

A springtime instant geotjeori made by crisply brining albaechu in water with dissolved new sugar and sun-dried salt, then lightly tossing with a special fish sauce seasoning paste and scallions.

Special scallion salad made without sesame oil for a non-greasy, clean taste, using a golden ratio of red pepper powder and vinegar to perfectly cut through the richness of meat.