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818 recipes found.

Zucchini sliced and salted to remove moisture, then mixed with minced dried shrimp and breadcrumbs for an intense crispiness in this zucchini pancake recipe.

Cabbage pancakes made with a light batter infused with seafood dashi and gently pan-fried in sesame oil, with the stems scored to enhance tenderness and bring out rich umami flavor.

A budget-friendly side dish made by lightly coating pangi mushrooms with tempura flour, filling them with a mixture of scrambled eggs, finely chopped krami, and scallions, then pan-frying until rich and tender.

A rich, savory pancake made with finely chopped cabbage and leftover vegetables, generously stuffed with dried shrimp and eggs, then fried thick and served with a tangy dipping sauce made from light soy sauce.

A simple side dish made by lightly coating chewy odeng with tempura flour, dipping it in rich egg mixture, and pan-frying until golden brown.

Maximize savory depth by adding a small amount of seafood dashi to the batter, then pan-fry generously with oil for a crisp texture.

An innovative holiday appetizer made by hollowing out zucchini and stuffing it with a savory meat mixture of mushrooms and vegetables, then baking it to perfection.

A delicious mini kimbap made with rice mixed with popping salmon roe, seasoned fish cake stew, and vegetables—no sauce needed.

A delicious pancake featuring tender shrimp piled high on a finely chopped green pepper batter, then coated with egg and pan-fried until golden brown.

A crispy pancake made by mixing finely chopped green peppers into a tempura batter, then adding breadcrumbs at the end for an intense crunch.

A fragrant and moist side dish made by brushing each perilla leaf with a rich doenjang marinade, lightly coating it with flour, and steaming it thoroughly.

Chicken intestines are coated with curry powder and chicken frying flour, then deep-fried until crispy, and tossed in a spicy-sweet Kung Pao sauce made with garlic and Vietnamese chili peppers.