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1,073 recipes found.

A healthy, light diet-friendly jeon made by mixing mashed tofu and finely chopped broccoli with potato starch, then pan-frying until golden.

A super-simple agujjim that perfectly recreates the subtle aroma and savory depth of a specialty restaurant by using wasabi powder as a kick

A seafood stone plate jjajang that sizzles on a hot stone plate, keeping it warm and rich until the very last bite.

A special squid tangsuyuk made by coating thick whole squid in a potato starch and egg batter, then frying until crispy on the outside and moist inside.

A clean-tasting Pyongyang naengmyeon with a savory vegetable-based broth, topped with tender beef yukjeon

Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.

A traditional Kkwabarou made without a single grain of glutinous rice flour, achieving a crispy exterior and chewy interior solely through the secret combination of starch and oil.

A spicy-sweet braised dish of beef short ribs and potatoes, perfect as a side for rice

A gourmet dish featuring crispy potato strips topped with a tangy, sweet perilla seed salad seasoned with sesame oil and cheese, perfect as an accompaniment to wine or traditional liquor.

A popular side dish featuring tender pork loin braised in a sweet and savory soy sauce marinade, served with creamy mashed potatoes and fresh mustard sauce.

Crispy fritters made with pork belly and large green onion, coated in batter and served with a sweet and savory sauce

A Thai-style jokbal rice bowl (khao kha mu) featuring boiled pig's trotters and broth, enhanced with a sweet-savory sauce and a spicy-sour chili vinegar.