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929 recipes found.

A restaurant-style cream pasta that completely eliminates greasiness by blending steamed onion sweetness and cheongyang chili pepper spiciness in a mixer.

A hangover-busting ramen that maximizes coolness by stir-frying dried pollock and bean sprouts in oil, and adds a deep savory flavor with salted shrimp.

A thick, creamy jjolbokki made by combining store-bought tomato sauce, gochujang, and milk for a smooth yet spicy flavor that satisfies Korean palates.

An ultra-simple potato stir-fry cooked without removing starch, using the moisture and sweetness of onions to prevent sticking.

A simple and quick egg pancake made by pouring a generous amount of egg mixture into a small pan, loaded with shiitake mushrooms, seasoned meat sticks, and green onions, achieving a crispy exterior and soft, tender interior.

A simple, savory-sweet side dish made by stir-frying stone seaweed coated with a golden ratio of sesame oil and cooking oil until crisp, then finishing with sugar and seasoned salt after turning off the heat.

Pickled radish in soy sauce becomes firm and tender, enhanced with savory depth and spicy kick from green chili and salted shrimp in this squid radish soup

A clear, lightly spicy mussel soup with sliced garlic, green onion, and chilies.

A golden recipe for Andong jjimdak that achieves a deep, dark brown color worthy of a specialty restaurant, with the fiery heat of Vietnamese chili peppers perfectly cutting through any greasy richness.

A clear pollack roe soup made with thinly julienned radish and low-sodium pollack roe, resulting in a clean, clear broth that is both spicy and deeply flavorful.

A cost-effective dish where brisket point (chadol yangji) is boiled until tender, producing a rich and clear broth, served with glass noodles or thin noodles and garnishes.

Somyeon noodles tossed in a brewed soy sauce, maesil extract, and perilla oil dressing, topped with zucchini stir-fried with saeujeot