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1,239 recipes found.

A rich and savory stir-fry featuring tender scallops marinated with a special sauce made from grated apple and green chili, cooked to a thick, flavorful consistency.

A refreshing spring pickle made by blanching butterbur leaves, peeling off the tough outer skin, and soaking them in a soy sauce brine infused with licorice root.

A delicious fresh anchovy stew simmered with a rich, thick broth made from doenjang and gochujang, using rice washing water to eliminate fishy odor—perfect for wrapping in fresh greens with warm rice.

A quick late-night dish that elevates leftover Jokbal by adding peanut butter for depth and stir-frying it with spicy seasoning.

A refreshing and slightly spicy hangover remedy that cleanses the strong fishy aroma and robust texture of dried pollock, then gently sautéed in sesame oil to draw out a rich, golden broth with a clean, savory depth.

Chicken feet boiled without any off-flavors using doenjang and ginger, then mixed with onions, green onions, and chili peppers in a spicy sauce and set to firm up into chicken feet jjim.

A quick and fragrant perilla leaf-wrapped soondubu stew, steamed in just 3 minutes in the microwave with a versatile soy sauce seasoning and deodorized dried anchovies for deep, savory flavor—perfect for a busy home cook's side dish.

A summer lettuce salad tossed in a loose doenjang dressing with vinegar and anchovy fish sauce.

A tender and chewy octopus sookhoe with a rich umami flavor, gently cooked with blanched green onions and sugar.

A savory pork dish that enhances the freshness of pork belly and radish with a bold marinade using soy sauce, cola, and fresh mustard for a rich, satisfying flavor.

A simple and delicious egg roll enhanced with finely chopped green chili for a spicy kick, layered with savory seasoned seaweed to maximize umami flavor.

A professional-style flower crab soup with a clean, fresh taste and a crisp spiciness from Vietnamese chili, effectively eliminating fishy odors.