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649 recipes found.

An innovative one-pan japchae that eliminates the hassle of separately boiling and stir-frying ingredients—simply add ingredients and seasonings in order to a single wok and simmer to completion.

A budget-friendly and deeply flavorful fish stew using canned mackerel, potatoes, and radish—perfect as a savory side dish to go with rice.

A rich and savory braised dish featuring thickly sliced radish with three cans of tuna, enhanced with the spicy tang of fresh ginger and green chili, slowly simmered to perfection—truly a top-tier side dish for rice.

A rich and deeply flavorful beef seaweed soup that enhances umami with toasted perilla oil and whole onions, while maintaining a clean taste by preparing the meat broth separately.

Original rice thief pork Jjageuli with rich, savory homemade sauce—meat and firm vegetables are first sautéed in oil to remove moisture, then simmered until crispy and deeply flavorful.

A versatile stir-fry gochujang with deep umami flavor, made by finely grinding dried shrimp powder and sautéing it with minced beef in a dry pan—perfect for 50 different dishes.

A Vietnamese delicacy featuring grilled pork and rice noodles served with a sweet and sour homemade sauce

A clear pollack roe soup made with thinly julienned radish and low-sodium pollack roe, resulting in a clean, clear broth that is both spicy and deeply flavorful.

A deeply flavorful soy-braised dish made by simmering quail eggs, shishito peppers, and pork tenderloin together with an all-purpose soy sauce seasoning.

A super simple jangjorim that’s ready in just 10 minutes using ground beef, eliminating the hassle of long simmering and shredding meat.

After removing the oil from canned tuna, it is first sautéed until fluffy with mirin and sesame oil to completely eliminate any fishy odor, then rolled with fragrant perilla leaves into a moist egg roll.

A super simple onion pickle that maximizes crispness and refreshment by using soda instead of boiling soy sauce, eliminating the hassle of heating and cooling.