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1,263 recipes found.

A light and easy one-pot Ma La Xiang Guo using low-calorie cup noodle Ma La soup and glass noodles, stir-fried with pork belly and crisp vegetables

A super cost-effective side dish featuring pan-fried tofu with a savory-spicy sauce, enoki mushrooms, and delicately soft-boiled eggs.

Speedy fried rice with slightly sweet stir-fried cold rice in scallion oil, savory flavor from oyster sauce, and a final soft texture from the egg.

A Korean buffet-style japchae made by stir-frying glass noodles, vegetables, and beef in a soy sauce seasoning for a hearty dish.

Pan-sear thick-cut pork belly over high heat to draw out rich, savory fat, then quickly stir-fry fresh vegetables and soybean sprouts with oyster sauce to maximize crispness.

Pre-boiling the soy sauce seasoning to develop deep flavor, and immediately coating boiled glass noodles with sesame oil to maintain chewiness even days later—this is the secret recipe for japchae that never burns.

A super simple japchae that cooks all ingredients—seasoning, vegetables, and glass noodles—in a single wok without the hassle of stir-frying each ingredient separately.

A savory fish cake stir-fry enhanced with ham fat for rich flavor, using a sauce mixed with water so it stays moist and tender even after cooling—perfect as a side dish that pairs beautifully with rice.

Marinated inexpensive pork cuts become tender, then stir-fried to perfection with doubanjiang and oyster sauce for an intense, spicy-savory umami flavor.

An innovative one-pan japchae that eliminates the hassle of separately boiling and stir-frying ingredients—simply add ingredients and seasonings in order to a single wok and simmer to completion.

A rich and savory braised dish featuring thickly sliced radish with three cans of tuna, enhanced with the spicy tang of fresh ginger and green chili, slowly simmered to perfection—truly a top-tier side dish for rice.

A main course featuring marinated chicken thighs grilled and simmered with a custom sauce made from cola and curry powder, along with jujube syrup, resulting in a delicate, chewy texture.