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297 recipes found.
Baek Jong-won's Stir-fried Water Spinach
A dish that maximizes the crispy texture and exotic savory flavor of Southeast Asia by stir-frying water spinach in a pan heated over high heat with garlic and chili oil.
Okjubu's Clam and Water Dropwort Bibimbap
A one-bowl dish featuring fragrant water dropwort and chewy clams tossed in a secret savory sauce made with anchovy sauce for deep umami flavor.
Hong Shin-ae's Fresh Jjukkumi Gui
A fresh jjukkumi dish that maximizes tenderness by perfectly removing moisture and grilling quickly over high heat, eliminating any fishy smell.
Solo Cooking God's Watercress Fried Rice
Fried rice with a restaurant-style flavor, stir-fried with fragrant watercress and ssamjang in the savory fat of salt-seasoned pork belly
This Man's Cook Eomuk Kimchi Jjigae
A kimchi jjigae that maximizes savory depth by using eomuk instead of pork or tuna, along with the included soup packet and gochujang.
This Man's Cook Fresh Watercress Cucumber Salad
A refreshing side dish made by lightly tossing crisp cucumbers and fragrant watercress stems in a spicy-sweet dressing, perfect for stimulating the appetite.
Kim Dae-seok's Watermelon Hwachae
A refreshing salad made by scooping out the watermelon flesh and using the rind as a bowl, then adding banana, milk, soda, and ice.
Okjubu's Ojingeo Minari Muchim
A refreshing salad made with fragrant minari and tender blanched squid, tossed in a sweet and sour gochujang-based seasoning.
Kim Dae-seok's Crown Daisy and Swiss Chard Namul
A healthy side dish made with nutrient-rich water dropwort and mugwort, harvested in autumn, blanched at staggered intervals and seasoned with savory soybean paste for a wholesome taste.
Yoon Yi-ryeon's Spring Cabbage Geotjeori
A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.
Ttukdak Hyung's Myeongran Ojingeo Samhap Bossam
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.
Lee Won-il's Water Parsley Pork Backbone Kalguksu
This nourishing kalguksu features a rich and savory pork backbone broth topped with a deep-flavored special stir-fried seasoning made with animal fat and three types of chili powder, plus fragrant water parsley.