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922 recipes found.

A side dish made by steaming garlic to remove its sharp flavor, then mixing it with gochujang seasoning for a delicious accompaniment to rice.

A clean and light seaweed soup made without sautéing in sesame oil, enhanced with the savory depth of chicken breast and minced garlic

Enhanced with the savory depth of bean sprout cooking water and anchovy fish sauce, this unique bean sprout salad features crisp broccoli for added nutrition and vibrant color.

A rich and spicy duck stew made by simmering duck with homemade soybean paste, then boiling with taro stems, garlic, and chili powder.

A colorful tofu pancake made by mixing moisture-wrung tofu with crisp onions and starch, resulting in a non-greasy, chewy texture.

A side dish made by soaking thickly sliced dried cucumbers for 20 minutes, then tossing them in gochujang and anchovy fish sauce for a satisfying crunchy texture.

Sautéed sour kimchi in tuna can oil, then simmered with bean sprouts and tofu, seasoned with salted shrimp and anchovy fish sauce for a tangy, savory soup.

A delicious eggplant dish where whole eggplants with fine diagonal cuts are coated with a rich soybean paste seasoning and slowly simmered with the moisture from onions and green chilies, resulting in a juicy, flavorful texture.

A summer lettuce salad tossed in a loose doenjang dressing with vinegar and anchovy fish sauce.

A crisp, savory pajeori salad inspired by grill house style, enhanced with thinly julienned radish for a refreshing crunch and umami depth.

A seasonal side dish made by tossing lightly blanched fresh garlic with crispy, roasted seaweed and a tangy-sweet soy sauce dressing.

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.