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75 recipes found.

A chef's compromise-style jajangmyeon that combines the crisp texture of light jajang and the moist richness of regular jajang.

A healthy dish of steamed pumpkin seasoned with raw soybean flour and perilla seed flour after being salted and drained to remove moisture, delivering a rich, nutty flavor.

A special rice cake dish made by steaming sweet pumpkin and glutinous rice in a rice cooker, pounding it with a mortar, and coating it with soft castella powder.

A traditional nourishing snack made with mature pumpkin simmered slowly without blending, mashed by hand and enriched with sweet potatoes, chestnuts, glutinous rice dough, and various beans for a hearty, soulful flavor.

Pumpkin is pre-marinated with shrimp paste to prevent it from breaking apart, then gently simmered with dried anchovy-kombu broth and perilla seed powder for a rich, savory depth of flavor.

A seasonal side dish made by briefly blanching pumpkin leaves after peeling off the tough stems, then tossing them with a savory mixture of doenjang and kanaeri-jang.

A dish where mini pumpkins slightly steamed in the microwave are wrapped in thin pork belly slices, coated in potato starch and tempura flour, then fried until crispy, served with a creamy sauce.

A smooth and rich pumpkin cream tteokbokki made easily with a microwave and blender

A top-tier jajangmyeon recipe from Chef Lee Yeon-bok that perfectly recreates the authentic taste of a Chinese restaurant, right at home.

Authentic jajang made by stir-frying crisp onions and fresh seafood with chunjang without adding any water

A simple and quick side dish that preserves the crisp texture of pumpkin by quickly stir-frying it after a brief blanching

A smooth and sweet pumpkin soup made easily by simmering just three main ingredients: pumpkin, onion, and milk.