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844 recipes found.

A sweet and savory fusion pancake made with crispy caramelized bulgogi topped with a crunchy cabbage and sweet corn batter, pan-fried until golden brown.

A super simple anju dish that uses the fat from the chadolbagi itself to stir-fry garlic and finishes bean sprouts with residual heat, keeping them crunchy.

Tteokbokki seasoned in scallion oil and gently pan-fried over low heat until crispy on the outside and chewy on the inside, creating a highly addictive gireum tteokbokki.

A super simple soybean curd stew made by simmering whole blocks of tofu in a broth enriched with pork belly sautéed in chili oil, resulting in a rich and smooth flavor.

A flavorful fried rice with scallion oil, scrambled eggs, and curry powder, enhanced with pork cutlet sauce and ketchup for a rich, luxurious taste.

A rich ramen recipe combining authentic jajangmyeon and dried anchovy kalguksu, simmered with savory pork belly and soft tofu for a deeply flavorful broth.

A budget-friendly, high-value side dish that guarantees two bowls of rice—savor the rich, savory pork stir-fried in green onion oil, simmered with tofu and a special seasoning sauce.

A crisp, chewy radish salad inspired by bokssam restaurants, where radish moisture is fully extracted using maltose so no water forms over time, maximizing the satisfying crunch.

A simple, versatile side dish made by mixing finely chopped chives and crisp vegetables with a sweet-salty seasoning base of kanaari soy sauce. It's an instant, irresistible accompaniment to any meal.

Sautéed well-fermented kimchi in sesame oil creates a deep, rich flavor, then simmered with rice, tteokguktteok, and soybean sprouts in dried anchovy stock for a hearty, spicy, refreshing soup.

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.

A savory-sweet braised chicken thigh dish with a glossy glaze made from black sugar and soy sauce, slow-cooked to perfection.