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1,239 recipes found.

A clear, lightly spicy mussel soup with sliced garlic, green onion, and chilies.

A versatile stir-fry gochujang with deep umami flavor, made by finely grinding dried shrimp powder and sautéing it with minced beef in a dry pan—perfect for 50 different dishes.

A delicious appetizer featuring abalone and shrimp simmered in a savory cooking wine and soy sauce marinade, tender and subtly salty.

A clear pollack roe soup made with thinly julienned radish and low-sodium pollack roe, resulting in a clean, clear broth that is both spicy and deeply flavorful.

Spicy pork ribs stew simmered with potatoes, carrots, and perilla seeds after boiling the pork ribs in beer to remove odor, seasoned with radish, green chili peppers, and gochujang.

Spicy LA galbi marinated in a sweet and spicy sauce made with radish, apple, pineapple, and green chili peppers, then grilled.

A restaurant-style bibimbap made by mixing chewy cockles with a thick, secret sauce packed with chives, green onions, and chili peppers, generously served over rice.

A recipe for unique homemade kimbap using leftover ingredients at home, featuring bold fillings such as bacon and chili pepper, crab stick with mayonnaise, pork bulgogi, and braised radish strips.

A deep-flavored hot pot made by layering seasoned beef with various vegetables and grilled tofu, then simmered in a spicy gochujang-based sauce and beef bone broth.

A golden kimchi jjim made by layering sliced onion, pork belly, and well-fermented kimchi with seasoning in a rice cooker and cooking until it melts in your mouth.

A fusion ramen that combines spicy spicy chicken ramen with rich, creamy jjambbong, simmered into a thick, smooth consistency with milk and cheddar cheese, resembling a pasta sauce.

A super simple whole pork belly sujebi with deep color and glossy sheen, made without a single drop of water—just makgeolli and janghwa tang to eliminate gamey odors.