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509 recipes found.

Tender Tosisal Steak with a Rich, Savory Bacon and Mushroom Cream Sauce

Classic tenderloin steak cooked crispy on the outside and juicy on the inside with just one pan, without expensive equipment.

This is a quickly stir-fried dish made by briefly blanching sweet baby napa cabbage in salted water, then stir-frying it with dried shrimp and chicken stock for deep umami flavor.

A 5-minute soft egg soup with deep flavor from chicken stock, perfect as a side for fried rice.

Economical chicken gizzards are prepared to be tender, then blanched with garlic to remove any gamey odor, and finally stir-fried with sesame oil and oligodang for a glossy finish, creating a street food-style appetizer.

A refreshing acorn jelly dish served with slightly blanched soft acorn jelly, tangy and sweet pickled kimchi topping, and a cool dongchimi cold noodle broth

An addictive rice bowl made by stir-frying thick-cut pork belly and onion with a custom sauce of tonkatsu sauce and vinegar, then surrounding it with eggs to gently cook.

A spicy and refreshing soup featuring skewered fish cakes and crisp bean sprouts, seasoned with gochujang and oyster sauce

A super simple dumpling soup that creates a rich, deep flavor by bursting frozen dumplings to extract meaty broth—no beef bone stock needed.

A standout noodle dish that elevates Chef Lee Yeon-bok's bibimbap noodles by topping them with crispy fried pork belly, intensifying the spicy, tangy, and savory flavors.

A hearty, savory braised dish featuring thick pork belly seared to golden perfection, then simmered with potatoes and a spicy-sweet gochujang sauce until the broth thickens into a rich, clinging consistency—ideal as a side for rice.

A quick and easy janchiguksu that achieves deep flavor without the hassle of making fish stock, using only dried anchovy sauce and chicken stock.