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356 recipes found.

Tender boiled pork belly, cooked in makgeolli, served with a sweet and sour, chewy and crunchy seasoned squid and vegetable salad made with water-boiled radish and cucumber, and chewy whole squid.

A unique stir-fried pork dish where the rich lard of pork collar is coated with a special ssamjang sauce and perilla leaf aroma, creating an addictive flavor.

A delicious noodle dish featuring tender shrimp and thin wheat noodles tossed in a refreshing, tangy-sweet broth made from pear juice.

Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.

Golden-fried smoked samgyeopsal wrapped with fresh vegetables in ssam mu and tied with minari, making a vibrant finger food.

A super simple K-pasta made by quickly stir-frying pork belly fat with green onions using frozen spaghetti without the hassle of boiling noodles.

A hearty, rich broth made without oil, using a base of gochujang and doenjang, simmered with bulgogi beef, udon noodles, and soybean sprouts in a single pan.

A super easy microwave egg in hell made with frozen dumplings, tomato sauce, eggs, and cheese using just a microwave.

A super easy potato stew made with pork for stews and plenty of potatoes, simmered richly and deeply without needing to clean bones.

A super simple bokkeum (braised pork) recipe using affordable frozen pork belly, cooked with wine and soju to eliminate any gamey odor and create a luxurious, tender dish.

A fragrant perilla leaf pancake made by finely chopping leftover perilla leaves and incorporating them into a filling, then folding into a neat triangular shape to seal in the rich meat juices.

Packed with leftover vegetables from the fridge, this spicy-sour dotori-muk banchim delivers a satisfyingly chewy texture without any bitterness.