All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
330 recipes found.
Lee Hye-jung's Cabbage and Pork Kimchi Stir-fry
A kimchi stir-fry made by stir-frying thinly sliced pork belly and sour kimchi, then adding plenty of cabbage for sweetness and a crisp texture
Maeil Matna Kimchi Nurungji Omelet
A one-pan kimchi fried rice omelet with a crispy nurungji bottom and a moist egg and cheese topping
Solo Cooking God's Spicy Jjamppong Pasta
A spicy jjamppong pasta simmered in a rich sauce with tomato pasta sauce, chili powder, and oyster sauce.
Ttukdak Hyung's Jjamppong Sundubu
Maximizing richness with pork fatback and using fresh mussel broth and hwayu to recreate the deep wok hei of a professional restaurant, this spicy jjamppong sundubu jjigae.
This Man's Cook Cucumber Water Kimchi
Refreshing and crisp cucumber water kimchi preserved in boiling saltwater to maintain crunchiness without softening over time
Kim Dae-seok's Napa Cabbage Namul
Blanching napa cabbage to keep it crisp, then salting with ten-day salt and mixing with sesame oil and perilla oil for a clean, richly savory side dish
Kim Dae-seok's Napa Cabbage and Potato Soup
Blanched napa cabbage is marinated with doenjang and soy sauce to deeply infuse flavor, then simmered with potatoes to create a rich, savory broth.
Kim Dae-seok's Summer Napa Cabbage Water Kimchi
A refreshing water kimchi with crisp texture, made by marinating napa cabbage in a seasoning paste of cooled rice and apple, enhanced with New Sugar for crunch. The longer it ferments, the more flavorful it becomes.
Kim Dae-seok's Bomdong Water Kimchi
A refreshing bomdong (spring napa cabbage) water kimchi made with kelp broth and blended fruits, enhanced with soju to eliminate raw aroma and maintain crispness and coolness for longer.
Kim Dae-seok's Thinly Sliced Pork Belly Shabu-Shabu
A course-style thinly sliced pork belly shabu-shabu featuring a premium homemade broth that blocks off any unpleasant odors with a refreshing touch of kelp and orange, two special dipping sauces, and a finishing kabocha squash porridge.
Yoon Joomo's Eel Soup
A nourishing soup made with a rich one-hour eel-bone broth, seasoned young napa cabbage, mung bean sprouts, and enoki mushrooms.
Yoon Yi-ryeon's Seasoned Oysters
Fresh raw oysters gently tossed with a tangy chogochujang sauce and an abundance of crunchy vegetables