Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
1,073 recipes found.

A special mugwort potato pancake made with fresh starch sediment from grated potatoes without adding any water, mixed with chopped mugwort, pan-fried to be crispy on the outside and chewy inside.

A spring onion pancake with a crisp texture achieved by using ice water dough and enhanced umami flavor from anchovy sauce, with slits made on the thick stems to prevent wilting and maintain maximum crunch.

A traditional nourishing snack made with mature pumpkin simmered slowly without blending, mashed by hand and enriched with sweet potatoes, chestnuts, glutinous rice dough, and various beans for a hearty, soulful flavor.

A savory, glossy potato stew made by first soaking the potatoes in honey syrup and soy sauce to draw out moisture, then simmering them until firm and chewy.

A simple and quick pancake that enhances chewiness and crispiness by adding potato starch to salted zucchini

Soak radish in salt, then remove moisture using a microwave before coating with potato starch to preserve chewiness—delicious and unique radish pancake

A spicy braised dish of radish, tofu, potato, and tuna simmered in anchovy and shiitake broth, delivering a deep, peppery flavor.

A vibrant avocado shrimp burger featuring tender shrimp meat and creamy avocado patties, paired with fresh vegetables for a satisfying bite.

Steam chestnut sweet potatoes slightly, cool them down, then pour on a spicy-sour secret pickle sauce that doesn't require boiling—enjoy this unique side dish with a crisp texture and naturally sweet flavor.

Steamed without browning using a steamer, then slowly dried at low temperature to preserve chewiness and natural sweetness—this is a naturally wholesome snack.

Blanched napa cabbage is marinated with doenjang and soy sauce to deeply infuse flavor, then simmered with potatoes to create a rich, savory broth.

A pickle made by pouring a seasoned soy sauce mixture, enriched with doenjang, onto fresh sweet potato stems without blanching, resulting in a crisp and savory flavor.