All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
3,836 recipes found.
Kim Dae-seok's doenjang-Brined Radish Pickle Salad
A crunchy, chewy side dish made by thinly slicing well-aged, fragrant doenjang-brined radish pickles, squeezing out all moisture, then tossing them in a savory spicy-sweet dressing that makes every bite irresistible and perfect for clearing a bowl of rice in no time.
Chinese Cuisine Witch's Ganjjajang
A dry ganjjajang with a rich, fire-kissed aroma, stir-fried only with oil and the natural moisture from vegetables.
Chinese Cuisine Witch's Stir-fried Gomchwi Namul
A fragrant side dish made by blanching gomchwi, seasoning it, then stir-frying with perilla oil and perilla seed powder.
Chinese Cuisine Witch's Stir-fried Chicken Wings with Doubanjiang
A super simple stir-fried chicken wings dish with a smoky flavor using the all-purpose doubanjiang sauce.
Chinese Cuisine Witch's Uni Jjajang
A moist jjajang dish made by stir-frying finely chopped meat and vegetables with chunjang, then adjusting the consistency with water and starch.
Chinese Cuisine Witch's Gyeran Chobap
Japanese-style egg sushi made by topping rice with rolled omelet and wrapping with nori.
Kim Dae-seok's Glass Noodle Fritters
A unique snack made by coating dry glass noodles with egg yolks, drying them in the microwave, then frying until crispy and serving with sugar.
Yoon Yi-ryeon's Moist Steamed Eggplant Namul
A super simple namul made by briefly steaming eggplant and tossing it in a seasoning of guk-ganjang and fish sauce for a moist texture.
Yoon Yi-ryeon's Baechu-jeon
Crispy pan-fried jeon made with winter napa cabbage, leftover vegetables from the fridge, and seafood
Yoon Yi-ryeon's Braised Meowi Stalks (Korean Butterbur, Petasites japonicus)
Seasonal meowi stalks (Korean butterbur, Petasites japonicus) boiled in salted water, peeled, then simmered in oil and soy sauce until glossy and tender—a chewy, savory rice thief of a side dish.
Yoon Yi-ryeon's Spicy Soybean Sprout Japchae
A unique drinking-snack-style japchae that stir-fries crunchy soybean sprouts and glass noodles with a spicy kick, delivering a savory depth reminiscent of agujjim (braised monkfish).
Yoon Yi-ryeon's Chili Pepper Leaf Namul
A special namul made by briefly blanching nutrient-rich chili pepper leaves and tossing them with rich fermented anchovy sauce and sesame oil for a savory flavor without any grassy notes.