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293 recipes found.

A white jjamppong made by julienning meat, seafood, and vegetables, stir-frying them over high heat, and finishing with a deep broth for a savory, smoky flavor

A hearty suju jjigae featuring tender pork belly simmered in soybean paste and whole garlic, enriched with beef bone broth and fresh vegetables for a deep, rich broth.

A rich beef hangover soup made with beef, soybean sprouts, and napa cabbage heart, finished with a spicy seasoning paste.

A Myeongdong kalguksu-style garlic geotjeori with the sharp, pungent kick of coarsely chopped garlic and chili seeds.

A nostalgic Chinese udon that brings out the clean and refreshing flavor of seafood and vegetables without any oil.

Lay scallions on the pan bottom, add pork belly, fresh kimchi, and seasonings all at once, cover with a lid, and gently steam to create an exceptionally moist and tender pork kimchi stir-fry.

Sauté cabbage and onion in chili oil to develop a smoky flavor, then boil with an ample amount of fresh seasonal clams for a cool, spicy ramen inspired by clam jajangmyeon.

A quick, ready-to-eat gyeotjil that captures the deep umami and refreshing taste of a specialty kalguksu shop by grinding dried chili peppers and apple, with MSG perfectly replicating the authentic restaurant flavor.

A premium, savory pancake made by mixing natural seasoning dried shrimp powder into a batter and baking it with the tender, sweet inner leaves of napa cabbage, infused with the rich aroma of perilla oil.

A refreshing summer delicacy kimchi that preserves the crisp, cool spiciness of green and red chili peppers by simultaneously salting napa cabbage and radish.

A crisp, refreshing, and slightly nutty bomdong (spring napa cabbage) kimchi seasoned with a special paste made by blending red chili peppers and instant rice in a blender, eliminating any greasy or heavy taste.

Noodles quickly tossed in a sweet-and-sour sauce made with equal parts gochujang and gochugaru, served with refrigerator vegetables and ripe kimchi.