Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
3,457 recipes found.

An ultra-simple steamed beef and vegetable dish made in just 10 minutes in the microwave, with crisp napa cabbage and bean sprouts topped with beef top round and drizzled with a yellow mustard soy sauce.

A rich, savory tofu stew enhanced with flavorful chili oil made from ground pork fat and seasoned with shrimp paste for a clean, deep taste.

A seasonal napa cabbage soup with a rich soybean paste base, enhanced with dried shrimp and anchovy stock, plus pickled radish for refreshing taste and umami depth.

Spiced crab made with slightly frozen flower crab, mixed with potato starch slurry and a special seasoning sauce, resulting in tender, resilient meat reminiscent of a top-tier restaurant-style dish

Steamed eggplant for exactly 4 minutes, then drained of half its moisture to create a tender yet firm texture. Mixed with coarsely crushed garlic and seasoned sauce, resulting in a satisfyingly non-soggy eggplant side dish.

Marinating pork shoulder with raw sugar and mirin to eliminate gamey odor, then enhancing savory depth with a touch of doenjang, stir-frying the meat until golden brown for a tender and flavorful jeyuk bokkeum

Marinating radish in soy sauce broth prevents it from breaking down, while stir-frying beef brisket and green onions without oil enhances umami flavor—this is a hearty radish soup inspired by street-side jjigae-style rice porridge.

A crisp, refreshing cucumber salad with a tangy kick, enhanced by gently pre-treating perilla leaves with vinegar and adding a touch of miso for savory depth.

Sautéed fragrant perilla peppers with dried anchovy sauce first, then enhanced with chili oil and oyster sauce for a chewy texture and deep flavor—this is a beloved home-style side dish.

A refined samgyeopsal stir-fry with a rich, savory flavor achieved by removing the fat from well-charred pork belly and seasoning it with doenjang and oyster sauce—no greasiness, just elegance.

Soak potatoes in salt and syrup beforehand to remove moisture, preserving a firm, chewy texture—perfect as a side dish.

Enhanced with freshly grated pear and fermented soybean paste for a rich, savory depth, this homemade restaurant-style pa jeolli delivers bold, satisfying flavors.