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196 recipes found.

A simple side dish of crisp cucumbers mixed with green onions and onion, seasoned with a spicy-sour-savory blend that adds richness and depth.

A simple side dish recipe that preserves the crispness and aroma of minari using vinegar water washing and precise 1-minute blanching, enhanced with savory salt and tuna sauce for a rich umami flavor.

A super simple noodle dish completed in 5 minutes, made with savory perilla oil stir-fried zucchini with salted shrimp for a salty kick, and a spicy special sauce.

A unique dish using long, thinly sliced fish cake as the main ingredient instead of glass noodles, stir-fried with colorful vegetables and soft egg omelet, seasoned with oyster sauce.

A delicious side dish made by grilling dry shiitake mushrooms to remove moisture, then stir-frying them in a spicy-sweet gochujang doubanjiang sauce to achieve a chewy texture similar to jeyukbokkeum.

A refreshing summer delicacy made by mixing store-bought cold noodle broth in a golden ratio and topping it with savory, seasoned fresh kimchi for a cool, satisfying bite from the inside out.

A quick, ready-to-eat gyeotjil that captures the deep umami and refreshing taste of a specialty kalguksu shop by grinding dried chili peppers and apple, with MSG perfectly replicating the authentic restaurant flavor.

A deeply savory, addictive stir-fry of dried anchovies with a strong, fiery kick from green chilies, seasoned with anchovy sauce for a salty, umami-rich flavor that banishes the fishy aroma.

Simple and delicious side dish made by roasting soggy leftover seaweed, crumbling it, and simmering it in a sweet-savory soy sauce marinade that pairs perfectly with rice.

A rich, savory chicken stew made with a custom sauce using soybean paste and black sugar, simmered to perfection with chicken fat for a deep, fragrant flavor and a slightly crispy texture.

Packed with leftover vegetables from the fridge, this spicy-sour dotori-muk banchim delivers a satisfyingly chewy texture without any bitterness.

A delicious juppo muchim made by briefly rinsing pre-roasted juppo to restore moisture, then enhancing it with a rich, nutty flavor from peanut butter.