All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
3,068 recipes found.
Okjubu's Dried Shrimp Stir-Fry
A quick side dish that's crispy, savory, sweet, and spicy with no fishy odor—perfect for rice
Okjubu's Conch Salad
The ultimate side dish and drink companion featuring chewy conch and a sweet-sour seasoning that tantalizes the taste buds.
Striker Chef's Crispy Seaweed Chips with Aged Pickled Vegetables and Beef Tartare
An innovative fine dining-style beef tartare recipe that maximizes diverse textures with crispy tapioca seaweed chips, tangy pickles, and aged vegetables.
Yeo Kyung-rae's Emperor Jjamppong
A luxurious jjamppong with a rich, deep broth made by using ramen soup base for quick flavor, enhanced with premium mushrooms and generous seafood.
Okjubu's Sundae Jjolmyeon
An unusual noodle dish featuring chewy jjolmyeon noodles in a spicy and rich sundae stew
Yoon Joomo Doenjang Guksu
A special noodle dish boiled to be savory and spicy with pork shoulder and rich perilla seed powder.
Yoon Joomo's Makchang Sundae Gui
Pan-fried in perilla oil and finished with a torch for smoky aroma, this unique grilled dish maximizes the chewy texture of beef intestine and the rich, savory flavor of sundae.
Lim Sung-geun's Dongtae-tang
A premium dongtae-tang with a spicy and refreshing broth, made using a secret soup base from a famous restaurant
Solo Cooking God's Doen-jjajang Udon
A single-serving gan-jjajang udon that amazingly recreates the taste of jjajang using home doenjang fried in oil instead of chunjang or instant 3-minute jjajang.
Jung Ho-young's Samgyeopsal Kimchi Jjigae
A special kimchi jjigae that maximizes flavor with seared samgyeopsal and vegetables sautéed in pork fat
Jung Ho-young's Moist and Delicious Jinmichae Salad
A side dish made by tossing jinmichae in warm seasoning without frying, staying soft and moist even after sitting for hours
IronBagMan's Yangjangpi
A dish of colorful vegetables and fresh seafood neatly arranged around the edge, topped with stir-fried meat with a wok hei flavor, and served with a pungent mustard sauce that tingles the nose.