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997 recipes found.

Stir-fried kalguksu noodles with thinly julienned square fish cakes in a spicy gochujang sauce, quickly stir-fried over high heat to maximize wok hei and chewiness.

Boiled pork foreleg served with bossam kimchi made with crunchy shredded radish and a spicy seasoning

A spicy soup made by simmering beef, radish, and large green onion in chili-powder-infused oil, finished with mung bean sprouts for a clean, crisp texture

A super simple tuna fried rice made with leftover rice, canned tuna, fermented sand lance sauce, and eggs, stir-fried to be savory and rich in umami.

A super-simple eomuk-tang boiled with dashima, fermented sand lance sauce, cheongyang chili pepper, and sichimi for a refreshing and spicy kick

A super-fast 5-minute tteok mandu guk that uses crushed soup dumplings in plain water instead of a separate broth

A unique egg fried rice that achieves a clean, savory depth using only shiotare sauce—no additional salt or soy sauce—and is stir-fried to a fluffy, separate-grain texture.

A super simple kimchi fried rice made quickly and easily using store-bought cham sauce as a base with just gochugaru and gochujang added.

Chicken, carrots, onions, and other vegetables are braised in a chunjang and soy sauce seasoning for deep, rich flavor in this addictive braised chicken.

Chicken thigh and large green onion threaded onto skewers, grilled until golden, and finished with a sweet and spicy soy sauce glaze — classic street-style chicken skewers.

A savory Jeju pork noodle soup featuring a rich broth made by roasting whole pork belly with vegetables and fruit, served with thin wheat noodles.

Crispy fried chicken drumettes coated in potato starch, then glazed with a sweet and savory soy sauce seasoning with large green onion and cheongyang chili pepper to complete this soy sauce chicken.