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

A delicious mini kimbap made with rice mixed with popping salmon roe, seasoned fish cake stew, and vegetables—no sauce needed.

Beef short ribs coated with starch and grilled, then simmered in a custom soy-based sauce with yuzu paste to create a dish with crispy exterior and tender interior, enhanced by the refreshing tang of yuzu.

A unique side dish that combines the refreshing tangy sweetness of radish salad with the savory crunch and oceanic aroma of lightly roasted seaweed

A cost-effective sundubu jjigae made with clear broth simmered from dried anchovies and kelp, along with radish, served with a custom soy sauce seasoning that allows you to adjust the taste to your preference.

Thinly sliced radish laid at the bottom of the pot, combined with a spicy seasoning and perilla oil, simmered to a thick consistency—perfect for mixing into rice.

A sweet and sour side dish that perfectly eliminates the fishy smell and enhances deep umami by adding 1 tablespoon of doenjang, a secret weapon, to seasonal fresh sea mustard.

A refreshing and clean-tasting Saengdaegutang made by blanching fish chunks in hot water to remove any fishy smell, and finishing the broth with saeujeot and doenjang.

An unusual pancake featuring crisp, sweet apples and fragrant radish, creating a perfect pairing with makgeolli.

A crisp winter delicacy where water kelp is seasoned with a touch of wasabi to neutralize its fishy aroma, creating a tangy-sweet broth that coats the ingredients perfectly.

Radish cut into uniform strips is salted, simmered while retaining its moisture, cooled thoroughly, and finished with toasted sesame oil for a rich aroma—resulting in a crisp, non-crumbled radish pickle.

A rich, creamy yellow croaker soup made by coating the fish with sesame oil instead of frying it, then simmering it gently to extract a deep, velvety broth.

Nutrient-rich soybean sprout rice with tender radish greens marinated in savory seasoning and sautéed with dried shiitake mushrooms, resulting in fluffy, distinct grains.