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503 recipes found.

A delicious grilled pepper dish wrapped in rice paper, crispy on the outside and moist on the inside

A side dish made by soaking thickly sliced dried cucumbers for 20 minutes, then tossing them in gochujang and anchovy fish sauce for a satisfying crunchy texture.

A super simple oi muchim recipe made by mixing soy sauce, vinegar, sugar, and gochugaru in a 1:1:1:1 ratio.

An unconventional pickled cucumber with a satisfying crunch and savory depth, made without boiling water—using soju, twice-concentrated vinegar, honey, and chili seeds.

Cucumber kimchi pickled with saccharin and salt to maintain crunchiness for a long time without using hot water.

A quick lettuce geotjeori made by tossing crisp lettuce and perilla leaves with a savory, umami-rich seasoning.

A basic side dish made by pouring a boiled sweet and savory jangajji brine over assorted refrigerator vegetables like cucumber, chili pepper, perilla leaves, and mushrooms.

A hearty poke bowl loaded with fresh vegetables, egg, crab sticks, grilled shrimp, and thinly sliced beef short plate, finished with a special sauce.

Pork samhap, a spicy dish of pork, salted pollock roe, and radish tossed in a fiery seasoning

A yubu poke made by pan-frying thinly sliced beef short plate and vegetables in olive oil, then seasoning with the sauce from a yubuchobap kit for extra savory depth.

A seasoned acorn jelly dish that preserves the jelly's unique slightly bitter flavor and aroma by omitting minced garlic, and lightly tosses sweet and sour vegetables like a fresh salad.

A seasonal cucumber kkakdugi that preserves the cucumber's natural crunch by salting with New Sugar and salt, then tossing with seasoning.