Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
5,258 recipes found.

A refreshing, crisp radish salad with fresh oysters coated in sesame oil for a chewy texture, seasoned with a tangy-sweet, savory dressing that makes it the perfect side dish to enhance rice.

A super simple summer kimchi that’s ready in just 5 minutes, using store-bought gochujang as the secret weapon—no need to salt cucumbers. It delivers a refreshing, sweet-and-sour crunch.

Using cola in the initial blanching to eliminate off-flavors, and blending pineapple with natural seasonings in a mixer to enhance tenderness and spiciness in this ribs stew.

Original rice thief pork Jjageuli with rich, savory homemade sauce—meat and firm vegetables are first sautéed in oil to remove moisture, then simmered until crispy and deeply flavorful.

A savory soy sauce fish cake stir-fry enhanced with half a spoon of peanut butter for richness and umami depth.

A refreshing white bean sprout salad seasoned with anchovy fish sauce and sesame salt, made by boiling bean sprouts with kelp for a deep umami flavor.

Pickled radish in soy sauce becomes firm and tender, enhanced with savory depth and spicy kick from green chili and salted shrimp in this squid radish soup

A clear, lightly spicy mussel soup with sliced garlic, green onion, and chilies.

A versatile stir-fry gochujang with deep umami flavor, made by finely grinding dried shrimp powder and sautéing it with minced beef in a dry pan—perfect for 50 different dishes.

A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.

A hearty style of kimchi jjigae made by stir-frying well-fermented kimchi and beef in nutty perilla oil for a deep flavor, then adding mild tuna and simmering.

A golden recipe for Andong jjimdak that achieves a deep, dark brown color worthy of a specialty restaurant, with the fiery heat of Vietnamese chili peppers perfectly cutting through any greasy richness.