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875 recipes found.

Fried in onion oil for a rich aroma, this kimchi jeon features finely chopped squid for a satisfying crispy exterior and tender interior texture.

Enhancing umami flavor with tuna sauce instead of salt and perfectly removing moisture for a tender, crispy fish fritter

A highly addictive mala xiangguo made in just 10 minutes at home using convenience store ingredients and a combination of four key sauces.

An exotic-tasting Poo Phat Pong Curry made by frying crab sticks until crispy and adding Buldak Rendang Curry and eggs.

This is a potato udon kalguksu made by boiling soft udon noodles in a rich and savory broth with plenty of potatoes.

Nostalgic tteokbokki with a golden ratio gochujang sauce, paired with crispy cheese roll donkatsu

A premium fish cake hot pot enhanced with dashi made from katsuobushi and secret broth, featuring meticulously prepared vegetables for superior texture and flavor.

A unique take on tteokbokki by Chef Shin Dong-min, achieving a deep and clean umami flavor without gochujang, using only soybean paste and chicken stock.

A refined japchae rice bowl featuring the subtle aroma of perilla and crisp vegetables, stir-fried without broth for a clean, refreshing taste.

A rich and hearty budae jjigae made with authentic German sausages and Chef Ahnam's golden ratio seasoning blend

A traditional radish kimchi made by soaking radish with New Sugar instead of salt to reduce its spicy heat, then mixing in fresh shrimp and dried chili for a refreshing flavor.

An unusual summer side dish with a crisp, fragrant texture, made using a meticulous cleaning method with soju and a secret soy sauce mixture.