Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
5,961 recipes found.

A delicious, savory-sweet soy sauce crab made by aging fresh autumn-season male crabs in a specially prepared, simmered soy sauce marinade—perfect as a rice thief side dish.

A premium jajangmyeon with rich seafood and meat flavors, maximizing the delicious balance of sweet and savory through a harmonious blend of soy sauce, oyster sauce, and sugar—without any artificial seasonings.

A unique steak made with thin, flavorful beef skirt steak marinated in a custom powder and grilled, served with a tangy sweet wine vinegar onion sauce.

A hearty and savory doenjang jjigae, restaurant-style, made by first searing beef brisket to render its fat, then adding a touch of gochujang for a rich and nutty flavor.

A savory, satisfying side dish where crispy seared pork belly is simmered with sweet winter radish and a rich soy-bean paste base until thick and flavorful—perfect as a rice companion.

An unconventional, ultra-simple japchae recipe that eliminates the hassle of sautéing ingredients separately—either stir-fry everything in one pan or blanch all ingredients together in boiling water to drastically cut down cooking time.

A sweet and savory braised chicken thigh dish, Kyochon Chicken style, made in one pan without frying.

A hearty kimchi gamjatang that anyone can successfully make, using pork ribs instead of time-consuming pork neck bones, and pre-packaged dried radish greens.

Chewy beef tendon and beef shank braised with doenjang and bay leaves, served with spicy seasoned garlic chives for a savory and clean taste.

A special cold noodle dish featuring chewy thin noodles soaked in cold water, topped with crisp vegetables and savory grilled chadolbagi, tossed in a tangy special garlic sauce.

Finely blend grilled pork fat with onions and peppers in a blender for an extremely rich and hearty restaurant-style kimchi jjigae.

A recipe that recreates the taste of a gamjatang specialty restaurant by simmering pork hind leg, which is easier to find than pork backbone, for a deep flavor, and adding perilla seed powder and perilla leaves.