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510 recipes found.

A simple and quick jajang ramen that recreates the rich flavor of a Chinese restaurant's ganza-jang by adding crisp onions, tuna sauce, and perilla oil without discarding the cooking water.

A savory side dish that prevents zucchini from becoming mushy by pre-salting it, and uses whole shrimp instead of shrimp paste for a richer flavor—perfect as a rice-boosting side dish.

A delicious buckwheat noodle dish featuring a rich, nutty perilla seed oil base seasoned with soy sauce and tuna sauce, topped with fragrant garnishes for a savory depth of flavor.

Professional-style soondubu jjigae with a rich, deep flavor from stir-frying squid and gochugaru in fragrant perilla oil, enhanced with tuna sauce for umami depth.

A high-value recipe featuring plenty of crisp soybean sprouts stir-fried with thinly sliced pork belly in a spicy-sweet homemade sauce, delivering rich flavor and satisfying texture.

A super simple, quick side dish that takes just one minute to make—no need to season each leaf individually. Simply chop the perilla leaves whole and simmer them in a pot for a delicious, savory side dish that pairs perfectly with rice.

A versatile, budget-friendly, umami-packed side dish that maximizes flavor and value by using canned tuna instead of beef.

A simple, healthy ssamjang made without fire, using store-bought soybean paste and gochujang mixed with canned tuna and mashed tofu to reduce saltiness.

A rich and savory stew made by stir-frying kimchi and gochujang in tuna oil, then simmering with potatoes and vegetables—perfect as a rice companion.

A simple and quick side dish that removes the greasiness from canned tuna, mixes it with crisp onions and spicy green chili peppers, along with various seasonings, and tosses it with freshly cooked rice for a delicious, no-fuss meal.

A simple tuna kimchi stew made by stir-frying kimchi in tuna oil without stock, seasoned with shrimp paste and dried anchovy sauce for a fresh, savory depth of flavor.

A dakbokkeumtang where chicken skin is crisped to render fat, then simmered down thick with the natural sweetness of cabbage.