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640 recipes found.

A rice-stealing pork stew with a rich, spicy broth made by stir-frying pork shank meat with gochujang and gochugaru, featuring a chewy texture from the attached skin.

A traditional-style dubu kimchi where pork belly and well-fermented kimchi are stir-fried together, then finished off the heat with vinegar to enhance the savory depth.

A restaurant-style sundubu ramyun with deep, spicy flavor from a special dadagi seasoning paste

A simple yet great side dish for rice, made by boiling fresh, unfried tofu directly. The longer it simmers, the deeper the flavor.

A premium side dish and drinking snack made by gently blanching savory pollock roe and cod milt to remove any fishiness, then braising them with tofu in a thick, starchy seasoning sauce.

A one-pan pasta where savory traditional doenjang and luxurious truffle aroma meet heavy cream for perfect balance.

A trendy braised potato dish featuring thick pork and fluffy potatoes simmered in a spicy and numbing mala xiang guo sauce until the broth is reduced.

A traditional northern Chinese-style water dumpling recipe featuring two distinct fillings: a savory pork and chives filling, and a delicate fish and tofu filling.

A spicy and savory mapo tofu rice bowl made quickly with gochujang and doenjang instead of doubanjiang, perfectly suited to Korean tastes.

A spicy stew made with plenty of pork and vegetables, simmered for 15 minutes with deep soy sauce aroma and gochujang seasoning.

A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.

A spicy, rich gochujang sundubu jjigae made in just 5 minutes without broth, using gochujang, Korean fish cake (eomuk), and soft tofu.