Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
997 recipes found.

Pan-fried dumplings filled with pork loin and pickled vegetables, poured with flour water to create a crispy, cracker-like exterior and juicy, moist filling — snowflake pan-fried dumplings.

Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers

A spicy and deep clam sundubu jjigae made with a secret seasoning paste that delivers restaurant-quality flavor.

A savory and rich doenjang jjigae made with mashed tofu, anchovy broth, and doenjang dissolved through a strainer

Chuncheon-style dakgalbi with sweetness and consistency adjusted using store-bought fruit drink

A super-simple perilla oil makguksu made in just 6 minutes, with the harmony of nutty perilla oil and savory tsuyu.

A clean oil pasta with the sharp aroma of garlic, large green onion, and chili pepper, plus the chewy umami of mushrooms.

A hearty, spicy soup made by simmering various mushrooms, large green onion, and tofu in a shiitake mushroom broth with a fiery dadagi seasoning.

Homemade chicken double-fried for crispiness, coated in a spicy soy sauce with a sharp garlic kick

A special Andong jjimdak recipe with a sweet and salty sauce, enhanced by the pungent, spicy kick of garlic and dried chili peppers.

A super-simple Japanese-style tantanmen ready in 10 minutes, made rich and spicy with unsweetened soy milk, tahini, and stir-fried pork.

A method for cooking 5 packs of ramyun at once by reducing the water, adding the seasoning first to build broth, and lifting the noodles to keep them firm and chewy.