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268 recipes found.

A simple and quick pickled cabbage made by layering sliced radish and perilla leaves, pouring a seasoned soy sauce mixture over them, and letting it rest for just one day—no need to boil the sauce over heat.

A delicious gimbap made by mixing well-squeezed old kimchi with sesame oil and pairing it with a savory spicy green chili tuna mayo filling.

Chicken wings seared with sesame oil to eliminate any gaminess, then simmered in a spicy, tangy, sweet-savory ketchup-soy sauce for an irresistible flavor.

A restaurant-style stew that maximizes freshness and spiciness by stir-frying fresh kimchi and lean pork neck in deeply simmered doenjang jjigae base.

A spicy and refreshing scallion beef gukbap made by gently sautéing beef brisket and scallions to extract chili oil, then enriching the broth with beef bone stock for deep, savory flavor.

A simple and quick pickled vegetable made without boiling the soy sauce, using kelp soaked in soju to enhance umami and crispness.

A delicious pancake with a golden crisp finish, using curry powder to neutralize the eggy odor and highlight the crunchy texture of fresh cucumber.

A versatile gochujang paste with tender beef, sweet onion flavor, and savory soybean paste depth.

A restaurant-style Duck Jumulleok with rich, glossy texture from perilla seed powder and rice syrup, enhanced with the aroma of perilla leaves and garlic chives.

Traditional pickled chili with a crisp, tangy bite made without vinegar, using saltwater and soju.

A chicken dish braised with a special sweet-savory sauce made with ketchup and oyster sauce, after the chicken drumettes are pan-fried to crispiness using potato starch.

Sundubu jjigae with a rich broth built by stir-frying onion and pork in rendered beef fat before adding gochugaru, clams, and soft tofu.