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189 recipes found.

Sweet Gaeseong juak made by kneading wet glutinous rice flour with makgeolli, frying, and coating in a syrup of jocheong, cinnamon, and ginger

A nourishing one-bowl dish with kabocha squash filled generously with black soybeans, chestnuts, and jujubes, yielding a glossy and fluffy texture.

jujubes paste made by gently simmering dried jujubes and ginger, straining the pulp, and reducing it to a thick consistency.

A colorful, nutritious rice made in a pressure cooker with glutinous rice, short-grain rice, glutinous millet, non-glutinous millet, sorghum, red beans, beans, and chestnuts. Arranging the grains in separate sections while cooking preserves their individual colors, and seasoning with salt, raw sugar, and sesame oil gives it a savory, chewy flavor.

An autumn kimchi made by mixing bitter godulbaegi with a seasoning of pear, onion, dried chili peppers, scallions, and fresh chestnuts.

Golden marinade with a 1:6 ratio of soy sauce to water for perfectly browned, non-burning grilled beef short ribs at home

Chicken thighs braised in curry seasoning, combined with savory nuts and tangy, smooth plain yogurt, an Indian-style chicken jorim.

A refreshing fusion pesto pasta made by blending fragrant perilla leaves and rich nuts into a sauce, then tossing it cold with thin capellini noodles—a perfect summer specialty.

A homemade sweet chestnut jelly made by dissolving agar powder with sweet white bean paste and milk, then adding chestnuts and letting it set until smooth and sweet.

A versatile mixing sauce made by simmering beef and gochujang in sautéed green onion oil

An ultra-simple pasta made by blending Korean perilla leaves, convenience store mixed nuts, and olive oil into a pesto, then mixing it with noodles.

An innovative snack made by skewering leftover festival songpyeon and Vienna sausages, then grilling them and brushing with a tangy-sweet homemade gochujang sauce.