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856 recipes found.

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

A quick geotjeori made by tossing unbrined fresh napa cabbage with a special fruit seasoning and oligosaccharide syrup for a glossy finish, just like at a seolleongtang restaurant.

A spicy gochujang and doenjang braise with fresh anchovies, ugeoji, and radish, simmered down to a rich glaze for ssam rice

A flower crab pot rice made by cooking rice stir-fried in butter with crab innards and vegetables in a crab broth, then mixing in steamed crab meat and a spicy sauce.

Crisp broth kimchi made by mixing without salting, using yogurt and soju for immediate enjoyment

A warm garakguksu that captures the nostalgic feel of a pojangmacha, with deep savory flavor from hondashi, fermented sauce, and thinly sliced radish.

A hearty, special porridge topped with sweet-savory beef bulgogi, fish sauce, and crispy fried shallots

A super-simple 5-minute cold udon that brings out savory depth and a sweet-tangy flavor by mixing blanched frozen udon noodles with tsuyu, maesil drink base, and mayonnaise.

Small-sized mini gimbap made easily with frozen vegetable mix and seasoned rice for a savory flavor

A bibim naengmyeon inspired by the intense spiciness of a famous spicy naengmyeon restaurant, combining Vietnamese chili powder and savory seasonings.

A restaurant-style makguksu featuring cucumber and radish pickled in starch syrup for 24 hours to achieve a delightfully crunchy, chewy texture, paired with a seasoning sauce.