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867 recipes found.

A clean and balanced gochugaru and gochujang sauce coats thinly sliced pork belly, quickly stir-fried to perfection in the School Chef style.

Delicious jinmichae bokkeum that stays tender and moist even after soaking in water, perfect as a side dish to go with rice

Moist steamed pork belly (bossam) served with spicy and savory seasoned myeongran jeot (salted pollack roe) and sweet-sour seasoned squid and water dropwort, making a unique three-combination bossam.

A bite-sized mini kimbap packed with stir-fried spicy-sweet fish cake, irresistibly addictive

A Chinese-style garlic tangsuyuk packed with the pungent flavor of coarsely chopped garlic and fried to a crisp with a thick batter, delicious even without sauce.

Ohyangjangyuk made by simmering whole pork belly with spices like star anise, and a refreshing Chinese-style cucumber salad

Crisp cucumber with spicy kick from green chili and savory depth from store-bought cold noodle broth—this ultra-simple cucumber cold noodles will banish the summer heat in no time.

A refreshing summer delicacy of naeng ramyun, featuring a sweet, tangy, and icy broth made with ramyun seasoning, soy sauce, sugar, and vinegar, topped with crunchy garnishes.

Washing away the seasoning from fresh kimchi to eliminate heaviness while preserving its crisp texture, combined with salty spam and stir-fried over high heat for a clean, satisfying flavor

A super simple japchae that uses just one pan and doesn't require frying ingredients separately—noodles are coated with oil first to prevent burning and maintain a chewy, bouncy texture.

A delicious fried rice finished with a spoon of secret furikake, where grilled ham and crisp kimchi are stir-fried in gochujang seasoning and enhanced with fragrant green onion oil.

A spicy, clean-tasting fish cake stir-fry with long-lasting soft texture, enhanced by doubanjiang and chili oil