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510 recipes found.

Stir-fried small anchovies with garlic, soy sauce, and tuna essence, finished with rock sugar and sesame oil for a savory, rich side dish.

A clean yukhoe that highlights the natural mildness and savory depth of the beef by seasoning with salt and tuna extract instead of gochujang.

A moist Japanese-style chicken rice bowl that brings out deep umami with tender chicken thigh, tuna extract, and Hondashi.

A premium golbaengi-muchim recipe that maximizes sweet-and-sour flavors and chewiness by using leftover chicken mu and dried pollack shreds.

A rice thief braise that simmers aged kimchi and mackerel with the lid open to drive off any fishy smell, reducing it until the liquid barely covers the ingredients.

A puttanesca pasta that combines canned tuna, anchovies, olives, and capers, elevated with refreshing lemon and herbs.

A rice-thief Tuna Gangdoenjang, simmered until thick with the savory flavor of tuna packed in oil and the texture of vegetables.

A Japanese chicken rice bowl finished by searing chicken thigh until crispy, pouring over a sweet and savory egg seasoning mixture, and steaming for 20 seconds.

A no-cook, super simple onigiri made by mixing oil-free tuna with crisp pickled radish, savory mayonnaise, and furikake into round balls.

A moist and savory rice bowl featuring gently sautéed zucchini and onion with canned tuna, including its oil, enhanced with gochujang and tonkatsu sauce for a rich umami flavor.

An innovative fusilli pasta featuring a familiar tomato sauce enhanced with gochujang for spiciness and the rich umami of tuna can oil, creating a bold and savory flavor profile.

A plump omelet made without fail by wrapping savory tuna fried rice in a soft egg blanket and shaping it with foil.