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415 recipes found.

A clean, dry squid stir-fry made quickly over high heat using only chili powder and soy sauce seasoning—no gochujang—so no moisture forms during cooking.

A rich and savory stew made by first grilling beef short plate to extract its fragrant fat, then simmering with chili powder and soybean paste for a bold, deeply flavored broth.

Stir-fried oddol-bi with a spicy sauce made from chili powder and gochujang, along with onions and green onions for a chewy texture and rich flavor.

A highly addictive grilled pork dish made by simmering richly meaty pork neck bones, then braising them in a spicy, savory marinade combining Buldak sauce and seasoned chicken sauce.

A hearty stew recreating a high-end dish from a famous Pyongyang cold noodle restaurant, featuring thin slices of brisket and short rib boiled in clear, transparent broth, served with vegetables for dipping.

A rich and spicy butter chicken curry made by simplifying the authentic New Delhi Indian recipe into a one-pot method, then blending for a smooth finish.

A crisp radish salad with a subtle sweetness and refreshing tang, enhanced by one spoon of yuzu paste that makes it irresistibly addictive.

Spicy and refreshing gukbap with the savory richness of pork belly and squid, enhanced by the sweet flavor of zucchini

A super simple sundubu udon recipe made by simmering store-bought fresh udon with a spicy seasoning base of chili oil and minced garlic.

An unusual side dish where the crisp texture of rinsed old kimchi blends beautifully with the chewy, oil-free texture of fish cake soaked in hot water, creating a rich, savory flavor.

A ddukbokki that recreates the thick, savory sauce and chewy texture of street-side food stalls using fish cake stock concentrate and jujube syrup.

Spicy stir-fried tofu with minced pork, perfect served over rice.