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922 recipes found.

A textural masterpiece of stir-fried pork mince with a rich, nutty aroma, combined with finely chopped crisp green peppers and spicy chili peppers, quickly sautéed in a savory sauce for a delicious, satisfying side dish perfect for mixing into rice.

A unique noodle dish that perfectly recreates the deep umami flavor of Japanese teppanyaki yakisoba without katsuobushi, using the savory richness of dried anchovy kalguksu ramen soup base.

A clear and refreshing soondubu soup with shrimp and soft, fluffy eggs, seasoned with dried anchovy sauce and chicken stock for deep flavor without needing to make anchovy broth.

A hearty hangover remedy ramen with thick pork belly and vegetables stir-fried to sweetly caramelize, enhanced with savory umami from anchovy sauce for deep, rich flavor.

A super-simple stir-fried udon with bean sprouts that brings out the exotic sweet-salty-sour flavor of pad thai by mixing udon liquid soup base with Korean fish sauce and vinegar.

A super simple and affordable rice noodle soup made by stir-frying fish sauce and soy sauce in the rendered fat from thinly sliced pork belly to create a savory base, then boiling bean sprouts and noodles.

A unique fusion risotto with crispy grilled pork belly on top of a savory, spicy gochujang kimchi cream sauce over rice.

A red beef radish soup made by stir-frying beef and radish in sesame oil, then adding chili powder and bean sprouts and simmering until refreshingly spicy.

A savory and smooth crab porridge made in just 5 minutes using crab sticks and leftover rice, perfect for a morning without appetite or as a hangover remedy.

A highly addictive side dish with explosive spiciness and savory depth, made by stir-frying 30 finely chopped green chilies with ground beef, garlic, anchovy sauce, and jujube syrup.

Quickly achieves deep broth flavor using fish-flavored coin stock, enhanced with a special soy sauce-based seasoning made with generous amounts of green onion, for a super-fast janchi kalguksu.

A refreshing, spicy soup made with sour kimchi simmered for a long time in dashi powder broth, combined with lean fish cakes that have had their oil removed using hot water, creating a clear and bold flavor.