Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
3,572 recipes found.

A refreshing kimchi soup made by simmering fresh bean sprouts and crisp kimchi over a base of dried anchovies and yellow croaker flakes, with the fishy odor removed using a microwave for a clean, savory broth.

A savory, tavern-style chicken intestine stir-fry with a spicy kick, cleaned thoroughly using flour scrubbing and soju marination, then enhanced with whole garlic and chili peppers for rich, aromatic flavor.

A clear, rich-tasting mussel soup with a refreshing and clean finish, enhanced by kombu and dried anchovy stock, and seasoned with shrimp paste for depth and freshness.

A refreshing napa kimchi enhanced with the subtle natural sweetness and crispness of apples and pears added to large-bulged napa cabbage and radish.

Marinated with sea salt to firm up the mackerel flesh, then simmered with a secret onion paste seasoning so that the flavor penetrates deep into the radish, creating a rich main dish.

A refreshing bean sprout gukbap with squid topping and crisp bean sprouts, made using a deep broth from dried anchovy heads and diphori, delivering the authentic taste of a specialty restaurant.

Potatoes sliced flat, briefly blanched in salted water, then quickly stir-fried to achieve a firm, chewy texture without breaking apart, enhanced with the rich flavor of ketchup

A quick side dish made by warming firm tofu seasoned with salt in the microwave, served with a spicy, savory vegetable sauce for a bold, satisfying flavor.

A refreshing spring radish water kimchi preserved with New Sugar and salt to maintain crispness, using freshly grated fruit broth and soju to eliminate any off-odor.

A restaurant-style braised hairtail dish that removes fishy odors by cleaning with flour and enhances umami by pre-cooking the radish.

A savory side dish made by stir-frying old kimchi, which has had its strong odor neutralized with sugar, and small anchovies, whose fishy smell has been removed with mirin, resulting in a rich, nutty flavor.

Blanch briefly for exactly 2 minutes and 30 seconds with just a small amount of water to preserve crisp texture and rich flavor, then mix with soybean sprouts