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880 recipes found.

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.

Mustard paste completely eliminates greasiness and off-flavors, resulting in a premium main dish of chewy chuck flap beef and crunchy vegetables stir-fried with oyster sauce.

A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.

A refreshing kimchi made with crunchy cucumber and tender eolgari cabbage, barely covered in a cool broth to stimulate the summer appetite.

A guaranteed-success yeolmu mul kimchi that replaces flour paste with nutty boiled barley to maximize refreshing taste and deep savory flavor.

A spicy jjamppong-style ramyeon that uses the natural fat from beef brisket instead of cooking oil to create a Maillard reaction, deepened with oyster sauce and dark soy sauce for a smoky flavor.

A recipe for making tteokbokki using leftover rice cakes from holidays, coated first with dark soy sauce to prevent burning and ensure even seasoning throughout.

A crisp pickle made by briefly soaking dried radish strips in sugar water and then marinating them in a seasoned soy sauce mixture with roasted ginger

A doenjang stew with a refreshing and deep flavor, made by sautéing doenjang and cheonggukjang in oil and adding blue crab and seafood stock

A savory side dish where potatoes and vegetables are stir-fried in flavorful oil from pan-fried Spam, enhanced with fermented anchovy sauce for extra umami.

A rice-stealing kimchi jjigae made by thoroughly stir-frying aged kimchi in perilla oil for deep flavor, then adding canned saury and simmering until spicy and rich.

A super simple dish of whole pork and aged kimchi steamed together in a pressure cooker for tender suyuk and melt-in-your-mouth kimchi