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4,233 recipes found.

A Thai-style khao pad that maximizes fluffiness by cooking long-grain rice (Annam rice) without pressure and stir-frying Chinese kale and squid with a fish sauce-based seasoning.

A golden-balanced budae jjigae that enhances the texture of wrapping ham with long julienned large green onion and adds deep acidity with vinegar

A gochujang jjigae that combines the refreshing taste of soybean sprouts and radish with the hidden umami of gochujang, doenjang, and fermented sand lance sauce, plus the fragrance of shepherd's purse.

A super simple eomuk bokkeum that recreates old-school street-style tteokbokki flavor using gochujang, starch syrup, and ramyun seasoning in a fish cake broth base.

A chewy, spicy, sweet-and-salty stir-fried Korean fish cake (eomuk) made by adding water and reducing it until dry, then chilling for an even better texture.

Beef yukhoe tossed in a sweet-salty soy sauce seasoning without excess moisture, made savory through thorough thawing and precise ratios.

A restaurant-style pollock roe spicy stew with tender roe brined in a baking soda solution and a spicy, refreshing broth.

A Chinese restaurant-style jungguk udon finished with soft egg in a clear, refreshing broth simmered with clams, seafood, and vegetables.

A hearty rice thief, budae-bokkeum, made by simmering various hams and vegetables in a spicy sauce until the liquid reduces, creating deep savory flavor.

Choi Kang-rok's style yakisoba, featuring a clean, savory flavor from yuzu kosho and chicken broth instead of instant sauce, topped with a soft omelet.

A tangy, sweet, and spicy glass noodle salad made in just 5 minutes by tossing fresh vegetables and chewy jinmi-chae into a golden ratio secret sauce.

A super simple glass noodle dish with rich umami flavor, stir-fried with glass noodles and vegetables in the savory fat from thick-cut pork belly, seasoned with oyster sauce and a perfect sweet-salty balance.