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503 recipes found.

A gan-jjajangmyeon where chunjang is stir-fried in oil to remove bitterness, and generously added with pork and vegetables, flavored with chicken stock and oyster sauce.

A super-simple rice thief side dish that stays crunchy even after a day, thanks to whole sesame seeds and gochugaru that absorb moisture from crisp cucumber chili peppers and refreshing onion.

Soybean noodle soup made by boiling white soybeans soaked for just one hour, peeling them, then grinding them with roasted peanut powder and sesame powder for a rich, savory broth.

A delicious bibimbap noodles dish tossed in a savory sauce combining the nutty aroma of peanut powder, the freshness of onion syrup, and the natural sweetness of grated pear.

A simple, refreshing side dish featuring crisp cucumber and onion, lightly tossed with a savory seasoning of anchovy sauce and sesame oil—perfect as a complement to grilled meat or rice.

A refreshing summer cold soup made with sweet muskmelon and zesty lemon juice, without salting the cucumber, delivering a bold, savory punch.

A side dish made by stir-frying crisp cucumbers, salted to remove moisture, with savory garlic oil and flavorful soybean paste seasoning.

A refreshing summer side dish that makes a perfect companion for rice, made by thoroughly squeezing the moisture from well-aged pickled cucumber and mixing it with chili powder, green onion, and a light drizzle of sesame oil for a crisp, rich, and satisfying texture.

A refreshing whelk salad with a tangy-sweet dressing, sharp Korean hot mustard, and savory whelk broth, paired with crisp apples and thin wheat noodles—perfect as a drink-friendly appetizer.

A simple, refreshing side dish made by quickly tossing cucumber and apple with a spicy, tangy-sweet dressing—perfect for a quick, zesty appetizer.

Blanching cucumbers in hot salt water to maintain crispness, then creating a rich and refreshing broth with kelp stock and glutinous rice paste, resulting in a delicious summer kimchi.

A restaurant-secret water kimchi that captures the crisp crunch of pickled cucumbers and the refreshing coolness of young napa cabbage, seasoned with a broth made from dried shiitake and kelp, plus hand-ground chili paste.