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350 recipes found.

A supremely satisfying meat main dish where chicken thigh skin is fried crispy in its own oil without any cooking oil, then stir-fried with sour kimchi and soy sauce-based sauce.

A rich, hearty chicken stir-fry using the deep, concentrated sargol powder soup from Sari Gomtang ramen as a base, slow-cooked with potatoes and boneless chicken thighs

Chicken coated with a spicy-sweet perilla seed curry powder using just one plastic bag, served with a homemade marbling sauce

A rich kimchi jjigae made by simmering fresh kimchi and dried anchovy powder in a base of boiled pork fat, beef bone broth, and finely ground chili powder.

Authentic Chinese-style gochujjabe with crisp bell peppers and tender pork, stir-fried in chili oil for a spicy kick.

Simple spicy marinated chicken made by pan-searing boneless chicken thigh meat, coating it with starch for crispiness, then tossing it in a sweet and spicy sauce.

A student-friendly chicken wing dish cooked tenderly in a pan with just a lid, using a spicy-sweet sriracha sauce enhanced with soy sauce and vinegar—no oven required.

Jikoba-style chicken with crispy skin, infused with the rich aroma of fried chicken fat, tossed in a spicy-sweet sauce with chewy rice cakes

A refreshing hangover ramen with a deep, clean broth made by simmering thin slices of radish and dried yellow croaker with a meat stock coin, then adding soybean sprouts for a cleansing, invigorating finish.

Golden ratio marinade made with soy sauce, cooking wine, and black sugar, stir-fried to recreate the signature style of Gisa Restaurant pork belly

A super simple seafood stew made by pouring a thick, spicy potato starch sauce over thick bean sprouts for steaming and plenty of seafood, then cooking in a rice cooker for 15 minutes.

A hearty duck and burdock stir-fry seasoned with a spicy-sweet sauce made from duck meat and burdock root.