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1,331 recipes found.

Grilled chicken thigh with skin until crispy, then stir-fried with green onion and a spicy-sweet gochujang sauce using the rendered chicken fat, served over rice in a jikoba-style chibap bowl

Pan-sear pork belly until golden brown, then simmer in a savory-sweet sauce and finish with a generous amount of coarsely chopped garlic for a pungent, juicy, and deeply flavorful meat stew.

A blood sugar-spiking stir-fried udon dish featuring savory grilled pork belly, a custom sauce made with seven seasonings, udon noodles, and creamy mozzarella cheese.

A quick and easy 2-serving dakdoritang using chicken thigh meat and udon noodles, with a reduced sauce that doesn't burn.

A moist fish cake stir-fry that remains soft and chewy without becoming stiff, enhanced with the crisp texture and subtle chili aroma of fresh green chilies.

A unique pork rice bowl featuring a clean chili oil flavor made by stir-frying with chili powder instead of gochujang, and enhanced with a moist sheen and rich taste from oyster sauce and tonkatsu sauce.

A savory, sweet-and-salty stew featuring seared whole pork belly with a crisp exterior and tender interior, simmered in a special sauce made with oyster sauce and tonkatsu sauce, finished with crunchy gwari chili peppers for a refreshing bite and vibrant color.

A quick and flavorful kung pao chicken made with leftover chicken or frozen chicken nuggets, stir-fried with green onions and chili peppers in a sweet and sour soy sauce

A clean, slightly thickened stew made without soybean paste or gochujang, using only soy sauce, anchovy sauce, and oyster sauce for a rich, non-greasy flavor, featuring thick-cut pork belly and soft tofu.

Supreme-style chicken with a sweet and tangy sauce base reminiscent of Pikachu pork cutlet, generously sprinkled with a sweet homemade mayonnaise sauce

An innovative red japchae made by stir-frying crisp bean sprouts in a spicy and savory sauce without needing to soak the glass noodles first

Thickly sliced shiitake mushrooms are pan-fried over high heat to preserve a chewy, meat-like texture, then tossed in spicy-sweet jeyuk sauce for an unbeatable value side dish.