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918 recipes found.

This Japanese-style pork neck steak is made by coating thick pork neck in starch to seal in the juices, searing it, and then glazing it with a special soy sauce-based sauce, Worcestershire sauce, and butter until glossy.

A rich and savory hot pot featuring tender beef short ribs and abundant mushrooms in a clear, spicy broth with deep umami flavor

Market-style jjolmyeon featuring chewy jjolmyeon noodles tossed with fresh vegetables and a spicy-sweet sauce made from apple and onion.

A highly addictive grilled pork dish made by simmering richly meaty pork neck bones, then braising them in a spicy, savory marinade combining Buldak sauce and seasoned chicken sauce.

A traditional Mongolian home-style dish that eliminates the gamey odor of lamb and gently cooks it using hot river stones and vodka.

A hearty stew recreating a high-end dish from a famous Pyongyang cold noodle restaurant, featuring thin slices of brisket and short rib boiled in clear, transparent broth, served with vegetables for dipping.

Original gaejatang featuring rich broth, tender pork neck meat, and fragrant ugeoji, all simmered from pork neck bones for a deeply satisfying flavor.

A hearty kimchi stew made by slow-cooking a whole, perfectly grilled homemade spam with well-aged kimchi and secret seasoning—ideal as a top-tier rice companion.

A kimchi-wrapped suyuk that achieves a deep harmony of umami and juices by sous-viding pork belly wrapped only in well-ripened kimchi, without any other seasoning.

A simple and refreshing side dish made by briefly blanching crisp, cool clear cabbage and tossing it with a savory soybean paste dressing and spicy green chili for a delicious, easy-to-make bap-doduk (rice thief) vegetable side.

A simple, quick side dish that pairs perfectly with rice—canned tuna and abundant vegetables stir-fried in a sweet-savory bulgogi-style sauce, creating a rich, satisfying flavor that rivals meat.

A healthy and satisfying dish made by stir-frying finely shredded cabbage and assorted vegetables until fragrant, shaping them into donut forms, then cooking eggs to a soft-boiled consistency.