Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
2,221 recipes found.

A budget-friendly, high-quality dish featuring pork shoulder marinated in a rich homemade soybean paste sauce and stir-fried with moisture-packed cabbage for a tender, juicy result.

A delicious pan dish featuring spicy kimchi fried rice stir-fried with chili oil, bursting sweet corn, savory mozzarella cheese, and soft-boiled eggs.

A spicy-sweet gyeran bokki made by simmering boiled eggs in a gochujang sauce with Korean fish cake (eomuk), large green onion, and cheongyang chili pepper for a hearty finish.

Dumpling-skin-free gulim mandu made by seasoning ground pork with scallions, garlic chives, and carrot in oyster sauce

A hearty, spicy kimchi and Korean small octopus (nakji) porridge made with instant rice and anchovies

A unique soybean sprout dish stir-fried with chili oil to eliminate the fishy odor, then simmered with a spicy and savory sauce until thickened, preserving the crisp texture upon opening the lid.

A savory side dish that pairs crisp, rinsed fresh kimchi with flavorful fish cakes in a custom sauce, making it a perfect rice-killer

Using black sugar and doenjang instead of white sugar, along with grated pear, this soy sauce jeonyuk bokkeum develops deep umami flavor and intense richness by reducing moisture thoroughly to enhance the smoky taste.

A crisp, chewy radish salad inspired by bokssam restaurants, where radish moisture is fully extracted using maltose so no water forms over time, maximizing the satisfying crunch.

A refreshing side dish made by steaming soybean sprouts with minimal water to preserve crispness, then tossing them with finely sliced perilla leaves and a light seasoning of salt and anchovy sauce.

A simple, versatile side dish made by mixing finely chopped chives and crisp vegetables with a sweet-salty seasoning base of kanaari soy sauce. It's an instant, irresistible accompaniment to any meal.

Sautéed well-fermented kimchi in sesame oil creates a deep, rich flavor, then simmered with rice, tteokguktteok, and soybean sprouts in dried anchovy stock for a hearty, spicy, refreshing soup.