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874 recipes found.

A side dish made by lightly frying zucchini in a mixture of sesame oil and vegetable oil until golden, then gently tossing it with a spicy-savory seasoning sauce.

A quick and refreshing egg soup made using myeongran-jjeot without the hassle of tedious prep work.

Using a thick, well-aged flour dough as a substitute for rice cakes, this unique tteokbokki adds depth and aromatic flavor with potatoes and perilla leaves.

A simple, expert-level cucumber kimchi with crisp texture that stays fresh longer—by removing seeds to prevent sogginess, using a secret method from a renowned kimchi master.

A savory green onion kimchi that highlights the slender, tender texture of autumn green onions without soaking them separately, enhanced with the fresh sweetness of onion for a delicious, immediate taste.

Cucumber kimchi with crispness preserved until the very last bite, using solar salt and maltose to draw out osmotic moisture

A delicious side dish featuring fragrant Welsh onion mixed with finely chopped sweet and crunchy radish, perfect for stirring into rice.

Coating tofu with a mixture of potato starch and curry powder, then pan-frying until golden brown to create a deliciously chewy texture and subtle curry aroma—this is a standout tofu pancake dish.

A crisp and sweet spring onion side dish enhanced with fresh shredded kohlrabi, creating a clean, nutty flavor that refreshes the palate.

Using a mix of rice flour and perilla seed flour instead of wheat flour to enhance richness and chewiness, creating a premium version of stuffed chili peppers

A quick and refreshing cucumber salad made without salting, where thickly sliced cucumbers are directly marinated to preserve maximum crunch and savory depth.

Blanching fresh garlic chives in boiling water with soju for 30 seconds removes their sharpness, then tossing them with dried anchovies and a reduced seasoning sauce creates a savory, umami-rich side dish.