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818 recipes found.

A batch-style egg custard with a chewy, non-crumbly texture made by mixing glutinous rice flour into the egg mixture.

Grilled mackerel marinated in a special sauce after removing fishy odor with flour water and ginger wine, resulting in a golden-brown, savory dish.

A crispy and savory enoki mushroom and chives pancake made with a chilled dough using ice water, sand lance fish sauce, and minced dried shrimp.

A refreshing and crisp water kimchi with a savory, zesty flavor, enhanced by kelp stock and soda for a lively tang.

A savory chive pancake with the rich aroma of dried shrimp and an ultra-crispy texture from ice-cold batter—perfect for rainy days.

A deep-flavored kimchi made by mixing seasoned paste of garlic, ginger, and gochugaru into salted napa cabbage and fermenting it for a month.

A crispy vegetable pancake made by mixing cabbage, potato, zucchini, and other vegetables with eggs and two types of flour.

A restaurant-style agujjim made with winter-fresh monkfish, sea squirts, and soybean sprouts, delivering deep flavor without excessive sweetness.

A crispy and chewy pancake made with chopped garlic chives and scallions, enriched with minced mussels for deep savory flavor.

A fragrant perilla leaf jeon made by wrapping a mashed tofu and equal-parts pork and beef filling in perilla leaves and pan-frying them

A classic oyster jeon that maximizes the natural briny, savory flavor of oysters by mixing Korean pancake mix and wheat flour in a 1:1 ratio.

A fresh hairtail grilled to crispy-on-the-outside, moist-on-the-inside perfection by blocking fishiness with a saltwater wash and a light dusting of flour.