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649 recipes found.

A family-friendly side dish that hits all the right notes—savoury, sweet, and tangy, with hearty quail eggs and sausages stir-fried in a ketchup-soy sauce.

A rich and savory dish featuring thick, golden-brown grilled pork belly simmered in a homemade soy sauce marinade base made from fresh apple juice, served with a tangy, refreshing parsley salad.

A savory side dish that pairs pan-fried tofu with a rich, flavorful sauce and soft-boiled eggs, creating a satisfyingly thick and delicious accompaniment to rice.

A Japanese izakaya-style stir-fry that uses the rich, savory fat from thick pork belly to sauté garlic and vegetables, quickly preserving the crisp texture of soybean sprouts over high heat.

A crispy, chewy eggplant fritter made without the hassle of a wet batter—using a spray bottle to mist water onto eggplant while repeatedly coating it with potato starch, ensuring the crust stays intact and delivers maximum chewiness.

A chewy and tender beef short ribs jangjorim that reduces cooking time by pre-slicing the meat against the grain and removing blood with flour in just 5 minutes.

A super simple steamed egg dish made in just 3 minutes using a microwave, enhanced with dashi broth from kelp and salted shrimp for rich umami flavor.

A simple and quick side dish made by lightly roasting slightly damp seaweed over low heat, then soaking it in a spicy-sweet homemade soy sauce marinade without boiling.

An air-fried mackerel fillet is first par-cooked, then generously coated with a spicy and savory homemade sauce based on gochujang and doenjang, and baked again to create a delicious side dish.

A side dish featuring firm, chewy eggplants and enoki mushrooms that have been thoroughly drained after salting, stir-fried in a spicy-sweet gochujang oil sauce to enhance texture and flavor.

A premium braised hairtail dish that maximizes umami by pre-mixing bracken with a seasoning sauce that perfectly tames any fishy smell with a touch of doenjang.

A warm and refreshing fish cake hot pot made with a rich, deep broth quickly brewed using dried anchovy powder and soy sauce, simmered with an abundance of fish cakes and skewers.