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4,233 recipes found.

A rich, savory jangjorim made by layering radish and onion over dried shrimp and anchovies, slowly simmered until the flavors meld into a melt-in-your-mouth, deeply savory delight.

Quick-fried fried rice with cold instant rice, eggs, and large pieces of crami, cooked rapidly over high heat to maximize fluffiness and savory depth, enhanced with fragrant green onion leaves

A spicy and hearty sundubu Yeol Ramyun made by adding Yeol Ramyun and soft tofu to a fiery seasoning paste of large green onion, garlic, and cheongyang chili pepper.

A chewy fish cake stew with a glossy sheen and deep sweet-savory flavor, using malt syrup or rice syrup instead of sugar or corn syrup.

A unique egg dumpling featuring plump shrimp wrapped in a savory egg and glass noodle dough, pan-fried to golden perfection instead of using traditional wheat flour dough.

A savory, richly flavored stew that infuses radish with the deep umami of tuna sauce and fish cake, creating a silky, melt-in-your-mouth texture that pairs perfectly with rice.

A simple yet incredibly flavorful chicken dish where tender chicken thighs are simmered in a sweet and savory sauce based on cola, delivering a taste even better than takeout fried chicken.

Steamed bean sprouts for exactly 6 minutes, then cooled in cold water to preserve crispness, enhanced with a deep umami flavor from anchovy sauce—this is a premium bean sprout side dish.

A savory and satisfying snack featuring crisp zucchini soaked in salt and chewy glass noodles, mixed into an egg dough and pan-fried into half-moon shapes.

A simple and refreshing side dish made by briefly blanching crisp, cool clear cabbage and tossing it with a savory soybean paste dressing and spicy green chili for a delicious, easy-to-make bap-doduk (rice thief) vegetable side.

A simple side dish and rice topping featuring sweetly stir-fried onions and soft scrambled eggs, enhanced with a savory oyster sauce flavor.

A refreshing and tangy summer water kimchi made with crisp, bitterness-free lettuce soaked in saltwater and cucumbers blanched in hot saltwater, blended with chilled rice for a rich, savory broth.