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333 recipes found.

The key to a soft and moist rolled omelette is slicing the vegetables thinly and rolling it when only 50% cooked over low heat.

A sweet and hearty braised radish made with autumn radish. The ginger cooking wine eliminates any off-odors, and it tastes even better when served chilled.

A spicy and sweet bulgogi dish made by stir-frying thinly sliced meat and soybean sprouts in a savory sauce.

A luxurious soy-braised dish made by simmering pork tenderloin in vegetable broth, shredding it along the grain, and braising it with quail eggs, jujubes, whole garlic cloves, and kkwarigochu peppers in a soy sauce seasoning.

A must-have summer side dish featuring chewy quail eggs, konjac, and shiitake mushrooms in perfect harmony.

Chewy, springy half-dried pollock braised in a soy sauce seasoning, glistening with a glossy finish—a perfect rice-stealing side dish.

A clean and comforting rice cake soup made with beef bone broth, soaked rice cakes, dumplings, topped with stir-fried beef garnish and egg crepe strips.

A nostalgic soy-braised soybean dish packed with the nutty flavor of pan-roasted soybeans, no boiling required. After 12 hours of resting, the chewy texture is outstanding.

Stir-fried anchovies with a nutty flavor from sesame oil, enriched with almonds and garlic for a delightful texture. Finished with starch syrup and sugar for a sweet touch, making it a perfect side dish for rice.

This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.

A rice-stealing braised fish dish made by simmering semi-dried flatfish with kkwarigochu and a spicy seasoning sauce.

A unique deopchae dish of spicy stir-fried pork neck, glass noodles, and vegetables with oyster sauce and gochugaru seasoning