Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
5,962 recipes found.

A thick, beautifully rolled vegetable omelette using a round frying pan, packed with various vegetables and roasted seaweed for rich flavor and texture.

A sandwich inspired by Chef Cha Seung-won from the show 'Spanish Boarding House,' featuring a savory egg vegetable patty, grilled ham and bacon, topped with blueberry jam and caesar sauce for a richly addictive sweet-salty flavor.

A refreshing dotori-muk-bap served with tangy fermented kimchi, crisp cucumber, and savory jidan, all in a clean and light anchovy broth.

A fish dish featuring white-fleshed fish fried with potato starch for a crispy texture, then generously topped with a spicy-sweet sauce simmered with gochujang and soy sauce.

A creamy and smooth curry udon made by dissolving solid curry into milk with vegetables, then simmering with udon noodles.

A unique egg dish made by folding an egg mixture with soaked glass noodles, finely chopped vegetables, and savory tuna in half and pan-frying it.

A refreshing side dish made by squeezing excess moisture from ripe gochujang pickled chilies and tossing them in a spicy-sweet seasoning with the pickled chili brine for a crisp, flavorful bite.

An innovative rice noodle dish made on the spot by extruding dough from glutinous rice flour, potato starch, and eggs—without using wheat flour—then boiled in a refreshing coin broth.

A nourishing soup made by simmering a dashi and dried anchovy broth with three types of mushrooms, savory perilla seed powder, and glutinous rice flour for a thick, smooth texture.

Blanched sweet potato stems are marinated with soy sauce and anchovy sauce, then stir-fried with perilla seed powder for a rich, savory flavor—perfect seasonal side dish

A super simple no-cook seasoned small dried anchovies dish where the anchovies are first coated with sesame oil to prevent the soy sauce from clumping.

A refreshing spring delicacy made by salting crisp radishes with New Sugar and sea salt, then seasoned with a savory paste blended from leftover rice and dried chilies for deep umami flavor.