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109 recipes found.

Chewy soy-braised potatoes that stay intact by first removing moisture in the microwave before braising.

Stir-fried potato strips that preserve the natural flavor of potatoes by not rinsing them in water, and achieve a soft, fluffy texture without breaking by adding water little by little while stir-frying.

A quick and easy 2-serving dakdoritang using chicken thigh meat and udon noodles, with a reduced sauce that doesn't burn.

A restaurant-style stew that maximizes freshness and spiciness by stir-frying fresh kimchi and lean pork neck in deeply simmered doenjang jjigae base.

A simple and delicious stew made by gently simmering thick pork neck meat with potatoes in a sweet and spicy gochujang-based sauce.

A foolproof beef and kkwari pepper potato jorim recipe that parboils potatoes in salted water for a fluffy texture and prevents burning during the simmering process.

A super simple, cost-effective jjimdak for one, made in one pan with chicken thigh and vegetables, cooked by steam in just 15 minutes.

A rich and thick chicken stew enhanced with depth of flavor from soybean paste and gochujang, finished with perilla seed powder and perilla leaves for a savory, aromatic finish.

Braised potatoes simmered in water with soy sauce and olive oil to bring out a fluffy texture, enhanced with honey and cheongyang peppers for a subtle sweetness and clean spiciness.

Pan-seared pork belly with cola to eliminate gamey odor and tenderize the meat, then simmered with soy sauce and potatoes into a rich, savory-sweet dish that pairs perfectly with rice or as an appetizer.

A rice side dish made by boiling potatoes whole, then frying them in oil to create a wrinkled skin and chewy interior texture.

A Western-style steak dish where inexpensive raw galbi-sal is tenderized, seasoned with a sweet and savory sauce, and served with mashed potatoes generously infused with honey and cream.