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940 recipes found.

A squid stir-fry featuring a versatile sauce enhanced with cooking wine to intensify umami, where vegetables are stir-fried first to remove moisture, then quickly cooked over high heat for a tender texture, served with thin noodles.

A delicious, savory side dish that tames the strong aroma of old kimchi with stir-fried soybean paste and perilla oil, simmered gently with dried anchovy broth and rice washing water for a rich, comforting flavor—perfect as a rice companion.

A popular side dish made by coating a mixture of drained canned tuna, minced chili peppers, and batter with egg, then pan-frying into bite-sized, savory pieces.

A delicious, sweet-salty side dish made by pouring a rich, savory soy sauce marinade over grilled tofu with perilla oil and dried clams, perfect as a rice thief

A gochujang jumullok inspired by Sumine Banchan, where the marinade is evenly distributed into pork without over-salting, allowing the flavor to deeply penetrate the meat.

A rice-thieving braised dish with tangy ripe young radish kimchi and savory canned saury, finished with a spoonful of doenjang for zero fishiness

A simple and delicious side dish made by lightly roasting old dried seaweed over low heat until crisp, then mixing it with a secret sauce and aromatic vegetables to create a moist and flavorful accompaniment that pairs perfectly with rice.

A crisp, refreshing white kimchi with a tangy, clean broth made without gochugaru, using only chili seeds and green chilies, eliminating any raw vegetable odor.

First sear the pork belly until crispy to remove excess fat, then quickly stir-fry with vegetables and squid using a special seasoning sauce to create a dry, chewy o-sam bulgogi without moisture

A versatile gochujang paste with tender beef, sweet onion flavor, and savory soybean paste depth.

A refreshing and slightly spicy spring side dish made by salting albaechu to preserve its crisp texture, then mixing it with a seasoning paste made from blended red chili and pear.

A savory side dish that makes rice irresistible—layering perilla leaves with anchovy seasoning over a bed of onions, steamed gently using kelp broth.