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469 recipes found.

Grilled zucchini and shiitake mushrooms in a dry pan without oil to enhance their natural sweetness and chewy texture, then tossed with a rich, savory soy-based seasoning made with anchovy sauce, plum syrup, and sesame oil for a delicious side dish.

A festive zucchini fritter stuffed with tender shrimp through holes punched using a water bottle cap, delivering both delicious flavor and striking visual appeal.

A savory, slightly sweet soybean sauce with green chili and zucchini toppings adds spice and depth of flavor—perfect adult-style cold noodles.

A jjigae with a gochujang base enhanced with a touch of doenjang for depth of flavor, featuring squid with crisscross cuts on the skin, added at the end to preserve its tender texture.

A spicy zucchini stew with shiitake mushrooms instead of pork, where gochujang and doenjang are sautéed in perilla oil to create a deep, rich broth with bold, refreshing flavor.

An innovative holiday appetizer made by hollowing out zucchini and stuffing it with a savory meat mixture of mushrooms and vegetables, then baking it to perfection.

Stir-fry squid, pork belly, shrimp, clams, mussels, and vegetables in chili powder oil, then simmer into a spicy and savory seafood jjamppong.

A clear, refreshing soup with zucchini marinated in soy sauce to prevent mushiness, enhanced with cuttlefish and mussels for a savory, crisp flavor

A warm doenjang-jjigae made with house doenjang and vegetables.

Zucchini is lightly grilled in thin oil until golden, drying out its moisture, then tossed in a savory sauce made with anchovy sauce and chili powder for a unique, crisp texture side dish.

A simple yet deeply flavorful stew made with clams and sundubu.

A clean, non-fishy flower crab soup with a refreshing and spicy broth made with doenjang and gochugaru