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469 recipes found.

A super simple doenjang jjigae that perfectly recreates the taste of home using just one spoonful of dashida when you don't have anchovy broth.

A Chinese-style noodle dish with a rich, deep broth featuring crunchy zasai and tender pork belly, stir-fried together for a bold, savory flavor.

An Italian-style mixed fry using semolina flour for a thin, crispy batter that highlights the natural flavors of the ingredients.

A savory dish featuring a spicy sauce made by frying doubanjiang in oil to bring out a smoky, burnt aroma, served over noodles or rice.

A camping-style doenjang jjigae that brings out the savory depth and refreshing seafood broth using fresh scallops.

Enhanced with the rich flavor of store-bought galbi and balanced in consistency with fresh potato juice, this week-long all-purpose gangjungjang is not overly salty and perfect for mixing generously into rice or using as a wrap sauce.

A light pasta made by thinly slicing zucchini with a mandoline. The aroma of garlic and peperoncino, combined with the savory depth of Yeondusoon (Yondu Soon), creates a clean yet rich flavor.

A simple and healthy gimbap made by julienning and stir-frying zucchini and carrot.

Crispy seared pork jowl simmered in a sweet and spicy gochujang sauce with zucchini, making the ultimate drinking snack.

A crispy, savory vegetable pancake so delicious it can win over even those who dislike eggplant

A fail-safe soondubu jjigae that eliminates the fishy odor and maximizes umami by sautéing shrimp paste in oil

A crispy and fragrant hobakjeon made with Joseon zucchini, available only in late summer to early autumn. The key is adding a pinch of New Sugar to bring out the natural flavor of the zucchini.