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1,088 recipes found.

A delicious juppo muchim made by briefly rinsing pre-roasted juppo to restore moisture, then enhancing it with a rich, nutty flavor from peanut butter.

A crisp radish salad made by soaking summer radish in new sugar and vinegar to remove its bitterness and spiciness, preserving its refreshing crunch.

A special jjigae made by simmering tuna and potatoes that don't break apart in a rich, savory marinade flavored with tomato spaghetti sauce.

Potatoes are pre-soaked in maltose and sea salt to prevent crumbling, while fish cakes are microwaved to preserve their chewy texture—this flavorful stir-fry makes a perfect side dish for rice.

A moist radish rice made with fresh mussels and kelp, using unsoaked rice to prevent stickiness and enhance umami flavor, creating a harmonious balance of moisture from the radish and mussels.

A low-calorie diet dish made by wrapping soybean curd, dehydrated with salt and vinegar, in gimbap seaweed and coating it with starch for a crispy texture.

A simple side dish featuring crisp cucumber and fresh lettuce tossed in a homemade soy-bean paste and soy sauce dressing, delivering a rich, savory umami flavor that lingers on the palate.

A deeply savory dried radish strips salad with kelp stock and glutinous rice paste, remaining moist and chewy until the last bite.

Coated with glutinous rice flour to create a crispy exterior, then steamed with vegetables and seasoning for tender, non-crumbly Steamed Semi-Dried Pollock

A side dish made by gently simmering boiled eggs in a savory mixture of scallions, onions, chili paste, and tomato sauce.

Remove moisture from eggplant with salt soaking and fork pricking, then grill to achieve a chewy, savory texture similar to beef

A simple side dish made by briefly blanching garlic scapes to reduce their sharpness, then tossing them in a sweet and sour store-bought vinegared gochujang sauce.