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918 recipes found.

A meat-restaurant-style kimchi jjigae made by pan-frying pork until golden like samgyeopsal to render the fat, then stir-frying it with gochujang and sugar for a deep, rich flavor.

A signature duruchigi recipe from Baek Jong-won, featuring thinly sliced pork belly braised in a sweet and savory soy sauce, topped with a spicy and tangy seasoned green onion and cabbage salad.

Using pork belly fat to sauté green onions and chili powder to make chili oil, then seasoning with instant bone soup ramen and ma la sauce for a cost-effective homemade ma la tang.

A light and easy one-pot Ma La Xiang Guo using low-calorie cup noodle Ma La soup and glass noodles, stir-fried with pork belly and crisp vegetables

Pan-sear thick-cut pork belly over high heat to draw out rich, savory fat, then quickly stir-fry fresh vegetables and soybean sprouts with oyster sauce to maximize crispness.

A light diet shabu-shabu where you generously add fiber-rich cabbage shreds instead of carbohydrate-heavy rice, blanch it with beef, and dip it in a special spicy soy sauce.

An addictive jeongol made by stir-frying perfectly grilled makchang (beef tripe) with a spicy mala sauce, then simmering with abundant vegetables, meat, and beef bone broth.

A premium rice bowl featuring tender pork loin simmered in a sweet-savory special oyster sauce, topped with crisp, lightly caramelized cabbage and a hint of spicy wasabi, evoking the rich flavors of a high-end Japanese restaurant.

A delightful twist on budae-jjigae, this budae bokkeum is a rice-thief dish where sausages and ham are stir-fried in a sweet and savory sauce, creating a rich umami flavor.

A premium ramen recipe that achieves a smoky flavor by stir-frying pork and vegetables until almost burnt, and recreates a rich jjamppong broth with chili powder and soy sauce.

An ultimate summer delicacy, Mulbibim Guksu, made by pouring cool store-bought naengmyeon broth over a spicy and tangy homemade kimchi sauce.

Smoke pork belly using cooking foil and green tea bags to infuse charcoal-grilled aroma, then stir-fry with vegetables and a special sauce, charring everything with a torch for intense fire flavor.