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329 recipes found.

Grilled zucchini and shiitake mushrooms in a dry pan without oil to enhance their natural sweetness and chewy texture, then tossed with a rich, savory soy-based seasoning made with anchovy sauce, plum syrup, and sesame oil for a delicious side dish.

A delicious side dish made by lightly blanching potatoes instead of frying them, then tossing them with a spicy-sour-sweet dressing for a crisp texture.

A simple cabbage dish where whole napa cabbage is steamed and served with a spicy-sour gochujang oil sauce

A simple upgrade to transform leftover store-bought gochujang into a deeply flavorful, irresistible condiment by adding just a few ingredients.

A deep-flavored bean sprout salad enhanced with crisp, lightly pickled radish for added texture, seasoned with anchovy sauce instead of salt for a savory umami richness.

A savory dill sauce made with two bundles of dallae, dried anchovy sauce, and plum syrup, enjoyed with roasted seaweed.

A delicious snack made by baking leftover tteokguk tteok and Vienna sausages until crispy, then tossing them in a sweet-and-sour ketchup gochujang sauce

A unique side dish that combines the refreshing tangy sweetness of radish salad with the savory crunch and oceanic aroma of lightly roasted seaweed

A cost-effective sundubu jjigae made with clear broth simmered from dried anchovies and kelp, along with radish, served with a custom soy sauce seasoning that allows you to adjust the taste to your preference.

A 5-minute ready side dish made by first pan-frying dried clams without oil to eliminate fishy odor, then quickly stir-frying them in a sweet and savory sauce.

A delicious spicy noodle dish with a sweet and sour flavor from gochujang and plum syrup, paired with crisp vegetables and conch.

A refreshing and savory bibimguksu made by using the soy sauce brine from leftover gochujang and onion jangajji as a base for the spicy dressing, enhancing the tangy-sweet flavor profile.