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515 recipes found.

A super-simple garlic chive jeon made fluffy and savory with just eggs, garlic chives, and chicken stock—no pancake mix needed.

A bulgogi rice bowl where beef is simmered gently in a savory bulgogi sauce with minced garlic, green onion, and Miwon, served with prepared mustard.

A special jeyuk bokkeum with added peanut butter and doenjang for nuttiness and deep flavor

Mackerel roasted in an oven and aged kimchi stir-fried in perilla oil are cooked with rice and tsuyu in a pot, finished with garlic chives.

A hearty beef mukeunji pot rice made by stir-frying beef, shiitake mushrooms, and mukeunji, then cooking with rice, perilla sprouts, and perilla seed powder.

A steamed meat dish where oxtail and tender sseuji are gently steamed in a pressure cooker and enjoyed with chives in a sweet and sour soy sauce.

A budget-friendly special cut of pork diaphragm coated in flour and doenjang to remove gaminess, then boiled and pan-fried in its own oil with ginger until crispy, served with a fragrant chive and water dropwort salad.

A refreshing delicacy featuring tender, boiled scallops wrapped in lightly blanched chives, served with a tangy kick.

A pancake filled with fragrant chives and chewy cockle meat, enhanced with salted shrimp for a savory depth, and fried until crispy even at the edges.

A jjamppong ramen that recreates the deep broth flavor of a Chinese restaurant, using a bold mix of pungent green onion oil and chili oil, caramelized squid, and fresh scallions.

A white jjamppong that uses Santan liquid sauce to create a rich, savory broth without complicated stock preparation

A savory and light pancake made with firm frying tofu, sautéed onions with moisture removed, and leftover vegetables from the fridge, pan-fried until golden and crisp.