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1,102 recipes found.

A sweet and salty braised chicken wing dish that sticks to the palate, perfect as a beer snack or late-night treat.

A delicious pancake made by filling a chilled ice water dough with fresh perilla seeds from the sea and chewy cuttlefish, then pan-fried to crisp perfection over medium-high heat.

A simple main dish quickly stir-fried over high heat with crisp bean sprouts, tender shrimp, and smooth scrambled eggs, delivering rich smoky flavor in just minutes.

A hearty clay pot egg custard with finely chopped cabbage and carrot, enhanced with glutinous rice flour and shrimp paste for a smooth texture and rich umami flavor.

A Sichuan-style mapo eggplant stir-fry made without doubanjiang, using soybean paste and oyster sauce instead—perfect for mixing into rice with a quick stir.

A refreshing summer delicacy featuring tender steamed pumpkin leaves washed in vinegar water, wrapped around a savory stir-fry of tofu and ground beef seasoned with low-salt soybean paste.

A crisp onion and radish pickle with a savory depth from kelp broth, natural sea salt, and new sugar, perfectly complementing meat dishes.

A delicious side dish featuring fragrant Welsh onion mixed with finely chopped sweet and crunchy radish, perfect for stirring into rice.

Ground beef with fat stir-fried in spicy green onion oil, then simmered gently with soybean paste and water to create a versatile, all-purpose side sauce perfect for any meal.

A nourishing soybean paste jujube soup made by thoroughly washing field perilla, pounding it to maximize its aroma, and combining it with the freshness of clams and the nutty richness of perilla seed powder.

A savory, slightly thick stew made by marinating pork shoulder with soybean paste and garlic, then simmering it with salty menraku paste to create a delicious broth perfect for mixing with rice.

A super simple yutgajang that skips complex steps by using pork belly, beef bone broth, and half a spoon of fermented soybean paste for deep, rich flavor.