All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
960 recipes found.
Ttukdak Hyung's Chain-Style Bean Sprout Bulgogi
Sautéed spicy-sweet gochujang sauce with pork belly, bean sprouts, and onions, finished with perilla leaves and enoki mushrooms for a hearty and satisfying dish.
School Chef's Dubu Jorim
Dubu jorim made by frying tofu golden in perilla oil to keep it firm and chewy without crumbling, highlighting the natural sweetness of vegetables.
Yoon Yi-ryeon's Stir-fried Bracken Fern Namul
A cleanly stir-fried bracken fern namul, with dried bracken boiled until tender and chewy, free of any bitter taste.
Okjubu's Soybean Sprout Bulgogi
An ultra-simple soybean sprout bulgogi that uses only the moisture from the sprouts and vegetables—no added water—to create a deep, savory flavor.
Ttukdak Hyung's Stir-fried Vegetable and Pork Intestine
A hearty stir-fry of pork intestine and fresh vegetables like cabbage and onion in a spicy gochujang and doenjang-based sauce.
Baek Jong-won's Squid and Radish Soup
A flavorful Squid and Radish Soup by Baek Jong-won, made by stir-frying squid and radish in perilla oil for a deep flavor, then simmering it with soup soy sauce and anchovy sauce for a refreshing taste.
This Man's Cook Perilla Leaf Steamed Dish
A rice-killer perilla leaf dish simmered for just one minute with layered boiled seasoning, then rested to fully preserve its aroma and texture.
Ttukdak Hyung's Mille-Feuille Nabe Made with Saengsaeng Udon
A mille-feuille nabe made with Saengsaeng Udon, layering napa cabbage, perilla leaves, and beef, then simmering with mung bean sprouts, bok choy, and mushrooms in a broth seasoned with Saengsaeng Udon liquid soup base and fermented anchovy sauce.
This Man's Cook Onion and Zucchini Stir-Fry
A simple yet flavorful stir-fry that highlights the rich aroma of perilla oil and the deep umami of soy sauce, perfectly preserving the crisp texture by covering the pan during cooking.
Ttukdak Hyung's Beef Large Intestine Tteokbokki
A hearty beef large intestine tteokbokki made by simmering chewy beef large intestine and rice cakes in a spicy sauce with fine gochugaru and perilla seed powder.
Lee Hye-jung's Thinly Sliced Beef Brisket (Chadolbagi) Ugeoji Jjigae
A savory stew made by simmering ugeoji (eolgari cabbage) seasoned with doenjang and rich thinly sliced beef brisket (chadolbagi), finished with perilla seed powder.
Jung Ho-young's Yellowfin Tuna Spicy Soup
A bold, refreshing seafood-style spicy soup that uses yellowfin tuna head and bones, blanched in boiling water to eliminate fishy odor, then simmered with clams and vegetables for a crisp, fiery flavor.