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929 recipes found.

A sweet and sour, crunchy Chinese-style cucumber salad made by pounding cucumbers with the back of a knife, without using heat or a frying pan.

A spicy eomuk with a simple golden ratio of water, gochujang, sugar, and soy sauce, enhanced with the refreshing taste of green onions and cheongyang peppers, easily recreating the street stall flavor at home.

A 5-minute dumpling hot pot that uses anchovy kalguksu instant noodles as a base, with fish sauce and chicken stock powder for a deep, refreshing broth.

Mashed spam is browned to bring out deep savory flavor, then soft sundubu and vegetables are braised in a reduced sauce creating an ultra-powerful rice thief braised dish.

A rice thief gochujang jjigae made by mashing and pan-frying Spam to release its savory oil, then stir-frying gochujang in it to create a deep, rich broth.

A feast for the eyes and a sweet and spicy sauce, stir-fried with vegetable juices and finished with fried rice using dae-pae samgyeopsal and kongnamul.

A rice-thief side dish made by mixing soft-boiled eggs with vegetables, cooking wine, and fish sauce, without the hassle of boiling soy sauce.

Fresh shrimp marinated with onion, lemon, and cheongyang chili pepper for a savory, umami-rich soy-marinated shrimp dish

A versatile, spicy-sweet stir-fry with golden-brown spam, pumpkin, and mushrooms, enhanced with a hint of soybean paste for rich umami flavor—perfect as a go-to side dish for rice.

A simple, healthy ssamjang made without fire, using store-bought soybean paste and gochujang mixed with canned tuna and mashed tofu to reduce saltiness.

Perfectly eliminates fishy odor using doenjang and gochujang, while utilizing the entire broth from canned mackerel to create a deep, rich soup flavor.

A dried pollack hangover soup made by stir-frying dried pollack strips and radish in sesame oil, then simmering in rice water until thick and savory.