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1,102 recipes found.

A simple and quick pickled shiitake mushroom dish enhanced with deep aroma from pan-roasted fresh ginger and seasoned with soju for a salty, aged flavor.

A simple, tangy-sweet cabbage pickle with a crisp texture and a spicy kick from green chili peppers, perfect for cutting through greasiness.

Rinsing the shrimp paste briefly in cold water removes excess salt, then blending it with a rich, homemade dried anchovy-kombu broth creates a savory side dish that’s full of umami without being overly salty—like a nourishing tonic for your meal.

A crisp, refreshing kimchi made with a cool seasoning of cooled rice and red chili peppers, enhanced with scallion brine for a springtime flavor that awakens the appetite.

A soondubu jjigae with a rich, savory broth that's even more fragrant and deep than restaurant-style versions, enhanced by a spoonful of perilla seed powder added to the spicy gochujang oil base.

Grilled chicken thigh with crispy skin after removing off-flavors using milk, enhanced with a touch of ketchup for umami richness, and simmered in a golden ratio marinade sauce

A unique lettuce pancake made without water, using eggs and potato starch for a crisp texture that stays fresh even after time, with sweet corn kernels popping in every bite.

A simple, refreshing pickle made by pouring a golden-ratio seasoning directly onto blanched toona sinensis without boiling the soy sauce—deliciously crisp and fragrant.

Homemade chadol jjamppong with a rich broth made using the savory fat from seared beef, seasoned with chili powder and oyster sauce to achieve a depth of flavor rivaling that of a professional Chinese restaurant.

An unusual side dish that turns crispy grilled tofu into a savory, spicy pickled delight with a rich, umami-packed brine sauce—perfect for boosting any rice meal.

A refreshing summer dish that chases away the heat with a tangy-sweet cold soup, crisp Oiji, crunchy onions, and spicy green chili peppers.

A finger food perilla leaf ssam bap made by rolling soft, blanched perilla leaves around a savory, non-salty stir-fried ssamjang with tofu and peanuts.