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

A life-changing jjimdak recipe by Baek Jong-won, perfectly recreating the deep brown color and sweet-salty umami of commercial jjimdak using jin ganjang and dark soy sauce.

Instead of the traditional method of simmering meat for a long time, this quick yukgaejang achieves a deep and spicy broth in just 20 minutes by stir-frying beef and green onions in sesame oil to create fresh chili oil.

A rich gamjatang made with easy-to-eat pork ribs instead of spine bones, with deep-flavored aged kimchi and dried radish greens, boiled to a spicy and hearty perfection.

Using pork belly fat to sauté green onions and chili powder to make chili oil, then seasoning with instant bone soup ramen and ma la sauce for a cost-effective homemade ma la tang.

A super simple sundubu jjigae that makes a deep and rich flavor by using the spicy oil from a can of gochu chamchi as is, without needing to separately infuse chili oil.

Pork neck bones with plenty of meat are blanched, then simmered for 2 hours with a sweet and spicy special sauce and sliced onion until the onion melts in, finished with udon noodles and fried rice for a budget-friendly meal.

Spicy pork ribs stew simmered with potatoes, carrots, and perilla seeds after boiling the pork ribs in beer to remove odor, seasoned with radish, green chili peppers, and gochujang.

A spicy soup made by simmering beef, radish, and large green onion in chili-powder-infused oil, finished with mung bean sprouts for a clean, crisp texture

A deep-flavored hot pot made by layering seasoned beef with various vegetables and grilled tofu, then simmered in a spicy gochujang-based sauce and beef bone broth.

An ultra-simple japchae made in 10 minutes by combining soaked glass noodles, various vegetables, and smoked duck in a pot using a low-moisture cooking method.

Sautéed aged kimchi with fragrant ground pork, then simmered with generous amounts of tofu and mushrooms using salted shrimp for a refreshing, savory stew.

A half-and-half style cream pasta that maximizes flavor by pan-frying mushrooms until browned, then adding a touch of heavy cream to balance the savory notes.