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214 recipes found.

A Thai-style pad kaphrao with pork and garlic scapes stir-fried in chili-garlic oil

A premium jjajang ramyun topped with a garnish made by stir-frying real pork and a clean poached egg made without vinegar

A versatile stir-fried yakgochujang made by sautéing ground pork with soy sauce and tuna extract, then simmering with gochujang, sugar, and water until glossy and reduced.

A traditional mung bean pancake made by grinding soaked mung beans and pan-frying them with pork, mung bean sprouts, and bracken in lard until crispy.

A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.

A versatile stir-fried gochujang made by sautéing pork and butter with gochujang to bring out rich, savory depth.

A Japanese-style dry curry made solely by reducing the natural moisture from onions and tomatoes, to be enjoyed with a burst of egg yolk.

An exotic fried rice that recreates the distinct umami, savory, and slightly sweet flavor of Southeast Asia using caramelization from anchovy sauce and sugar

Pan-fried ground pork with dry sherry to eliminate any off-flavors, then simmered with spicy perilla peppers and soy-based seasoning for an exceptional side dish.

A crispy fried snack made by mixing boiled potatoes and eggs with sautéed meat and vegetables, then adding mozzarella cheese.

A fragrant perilla leaf pancake made by finely chopping leftover perilla leaves and incorporating them into a filling, then folding into a neat triangular shape to seal in the rich meat juices.

A recipe that recreates the deep flavor of Chinese restaurant-style uni jjajang using jjajang powder and finely chopped ingredients, without chunjang.