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83 recipes found.

Yakbap made by soaking 4 cups of glutinous rice in 4 cups of water for 1 hour, then adding dark brown sugar, chestnuts, jujubes, and raisins and cooking on the white rice setting in an electric rice cooker.

A heavyweight sandwich layered with candied bacon glazed in a sweet and tangy sauce, butter-basted tender chicken breast, and a three-layer bagel.

A super simple sweet potato cheese mochi made by kneading steamed sweet potato, filling it with mozzarella cheese, and pan-frying it in a butter and brown sugar sauce until golden brown.

A unique winter snack made by filling a tortilla with a thick syrup made from brown sugar, cinnamon, and nuts, then pan-frying until crispy.

Unique Nunettine cookies made by baking basic cookie dough topped with sweet powdered sugar icing and strawberry jam.

A thick and creamy pasta made with the natural sweetness and richness of butternut squash, without any cream.

A school lunch-style quail egg jangjorim with a chewy, glossy texture that retains its seasoning even after refrigeration, thanks to a starch coating that prevents the sauce from separating.

A rice-stealing stir-fry where pork belly is simmered in a spicy chili oil sauce and paired with the exotic aroma of Thai basil.

A clean and practical meat dish made by marinating thick-cut pork neck steak in rich, savory ribs-style marinade for 24 hours before grilling.

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 traditional holiday drink, Sujeonggwa, with a refreshing ginger kick and subtle cinnamon aroma, perfectly filtered through a fine cloth for a clean finish.

A must-have summer side dish featuring chewy quail eggs, konjac, and shiitake mushrooms in perfect harmony.