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214 recipes found.

A chewy, juicy dumpling made by rolling seasoned filling in potato starch instead of wheat dough, delivering a satisfying texture and rich meat juice in every bite.

A hearty udon with yubu pockets generously stuffed with seasoned pork filling, served in a rich chicken broth with various toppings

A warm egg soup made by simmering pork, garlic chives, and eggs in a doenjang broth reminiscent of tonjiru.

Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.

Rich, savory stir-fried kalguksu mixed mazesoba-style with minced pork, garlic oil, scallions, and egg yolk

A Roman-style zozzona pasta that harmonizes carbonara and amatriciana, allowing you to enjoy the refreshing tang of tomatoes together with the rich, savory depth of egg yolk and cheese.

Ground pork fried rice infused with Filipino adobo flavors using bay leaves, whole black peppercorns, and a tangy-savory vinegar soy sauce

A spicy meat fried rice shaped like a mountain, finished by pouring a moist egg mixture around its base.

Uni jjajang with a soft texture, made by stir-frying ground pork, onion, and zucchini in chunjang sauce

A hearty side dish made by simmering boiled eggs, pork, cabbage, and onions in jajang powder and soy sauce, perfect for a satisfying rice meal.

A dish of minced pork, bacon, and vegetables mixed with chopped shiitake stems, stuffed into shiitake caps, then coated with egg wash and breadcrumbs and grilled.

A crispy bean sprout pancake topped with savory marinated pork, pan-fried to a nutty flavor like a mung bean pancake.