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726 recipes found.

A hearty mandu jeongol packed with seasoned beef, fresh mushrooms, and napa cabbage, simmered in a spicy dadaegi and broth.

A rice-stealing kimchi jjigae made by thoroughly stir-frying aged kimchi in perilla oil for deep flavor, then adding canned saury and simmering until spicy and rich.

A savory side dish made by stir-frying dried shrimp and small anchovies together in fragrant garlic oil to double the umami, then adding starch syrup off the heat to maximize crispiness.

A 50-year secret method for jeyuk bokkeum that perfectly eliminates pork odor by stir-frying only the meat over high heat without pre-marinating it with vegetables and seasonings.

A luxurious beef tail suyuk dish where the beef tail, parboiled to remove gamey odors without pre-soaking, is simmered until tender and served with a special soy sauce vegetable salad and somen noodles.

A summer delicacy with a crisp texture and rich umami flavor, thanks to its special seasoning.

A super-powered rice thief made by crispy frying the tofu's surface until chewy, then stir-frying it in a spicy and sweet pork stir-fry sauce until it's well-reduced.

A side dish made by seasoning small dried anchovies with sugar instead of corn syrup, mixing with chili peppers and almonds, and crisping in an air fryer.

A highly addictive rice thief dish made by crisply grilling chadolbagi to render fat, then simmering it with spicy seasoning and soft tofu until the broth is reduced.

A simple and quick pickled cabbage made by layering sliced radish and perilla leaves, pouring a seasoned soy sauce mixture over them, and letting it rest for just one day—no need to boil the sauce over heat.

A bold, addictive spicy gimbap made by finely chopping green chili peppers and vegetables, sautéing them in a savory oyster sauce marinade until dry, then mixing with rice and rolling in seaweed.

A light and savory pancake made with well-squeezed tofu and tuna, enhanced with the fresh aroma of perilla leaves to eliminate any fishy taste.