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339 recipes found.

A rich kimchi jjigae made by simmering fresh kimchi and dried anchovy powder in a base of boiled pork fat, beef bone broth, and finely ground chili powder.

Simple spicy marinated chicken made by pan-searing boneless chicken thigh meat, coating it with starch for crispiness, then tossing it in a sweet and spicy sauce.

A student-friendly chicken wing dish cooked tenderly in a pan with just a lid, using a spicy-sweet sriracha sauce enhanced with soy sauce and vinegar—no oven required.

Jikoba-style chicken with crispy skin, infused with the rich aroma of fried chicken fat, tossed in a spicy-sweet sauce with chewy rice cakes

A refreshing hangover ramen with a deep, clean broth made by simmering thin slices of radish and dried yellow croaker with a meat stock coin, then adding soybean sprouts for a cleansing, invigorating finish.

Golden ratio marinade made with soy sauce, cooking wine, and black sugar, stir-fried to recreate the signature style of Gisa Restaurant pork belly

A hearty duck and burdock stir-fry seasoned with a spicy-sweet sauce made from duck meat and burdock root.

A recipe that allows you to prepare the premium Chinese medicinal soup, Bultodjang, at home without fail, using a sealed cooking container and chicken powder for enhanced flavor.

A fusion rice bowl with a sweet onion and smooth crabmeat egg mixture cooked gently in a curry base, creating a moist, scrambled-egg-like texture with an exotic twist.

Blanch chicken briefly, then simmer vigorously for 15 minutes to deeply infuse the broth with flavor—this foolproof recipe delivers a satisfying, richly flavored chicken stew perfect for solo cooks.

A budget-friendly, no-bone-needed stew using inexpensive pot meat and potatoes, simmered in a seasoned soy-based broth and finished with perilla seed powder for a rich, savory flavor.

A restaurant-quality chicken curry made rich and spicy by using milk instead of water, enhanced with ketchup and cheddar cheese for a deep savory flavor.