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206 recipes found.

A moist meatball dish where pork and mushroom mixture is simmered in a small amount of water to lock in the juices, without using dumpling wrappers.

A thick, pan-fried jeon made with ground pork, garlic chives, and egg that bursts with juicy meatiness and nutty flavor.

Sweet and tangy bibim guksu topped with stir-fried ground pork, rinsed kimchi, and a crispy fried egg

A perfectly recreated mysterious dish from the anime Spirited Away, featuring chewy and transparent Taiwanese-style bawan.

A rich and savory wonja soup made by frying chewy, seasoned ground pork dumplings with vegetables in a clear broth.

A unique chewy and crispy dumpling made by wrapping rice paper in two layers instead of flour skin and pan-frying until golden brown.

Juicy, tender Chinese-style dumplings with a spicy-sweet garlic soy sauce, made by pouring hot oil over the filling to lock in juices and enhance flavor.

A chewy, juicy dumpling made by rolling seasoned filling in potato starch instead of wheat dough, delivering a satisfying texture and rich meat juice in every bite.

A hearty udon with yubu pockets generously stuffed with seasoned pork filling, served in a rich chicken broth with various toppings

A warm egg soup made by simmering pork, garlic chives, and eggs in a doenjang broth reminiscent of tonjiru.

Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.

Rich, savory stir-fried kalguksu mixed mazesoba-style with minced pork, garlic oil, scallions, and egg yolk