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1,102 recipes found.

A rich and savory doenjang jjigae with chadolbawi fat, scallions, and doenjang, enhanced with ssamjang for a restaurant-style flavor.

Blanch perilla leaves in boiling water for 1 minute to soften their texture, then layer them with a sweet-savory braising sauce and age them for a refined side dish.

Spam with excess grease removed by hot water, resulting in a leaner texture, mixed generously with savory tofu and finely chopped vegetables, pan-fried to golden crispness for a nutritious side dish.

Fillet cod is thoroughly coated with potato starch on both the surface and inside, deep-fried twice for extra crispiness, then simmered in a spicy-sweet sauce to create a delicious gwanjeong dish.

A rich and savory stew made by stir-frying kimchi and gochujang in tuna oil, then simmering with potatoes and vegetables—perfect as a rice companion.

Fresh kimchi lightly rinsed to remove any off-flavors is stir-fried in perilla oil and combined with pork belly to create a rich, savory, spicy jeyuk bokkeum.

Infusing chili powder into a broth pouch for a clean, non-greasy flavor and enhancing umami with shrimp paste, creating a refreshing soup even more refreshing than a hangover remedy

A classic side dish that maximizes savory flavor by stir-frying potato julienne, washed to remove starch, in bacon fat until crispy, without needing additional seasonings.

Traditional method of pickling chili with perfect saltwater temperature and double boiling, ensuring crispness throughout the year

A rich and refreshing kimchi stew made by stir-frying well-aged kimchi with thick pork belly, then simmered with rice washing water and shrimp paste for deep, savory flavor.

A traditional Gangwon-style potato pancake made with only potatoes and salt, achieving a crispy and chewy texture without any flour.

A rich and deeply simmered kimchi stew featuring tender old kimchi layered with perfectly seared pork belly, cooked in a special horseradish-infused broth.