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1,088 recipes found.

A life-changing auk soybean paste soup with enhanced richness and refreshing taste, achieved by finely grinding dried shrimp into the broth

A spicy and savory sweet pumpkin stew with a rich, deep broth made by adding gochujang and a touch of doenjang to dried anchovy stock, free from greasiness.

A thick, savory egg side dish with a crispy exterior and moist interior, made by simply filling a small pan with egg mixture and cooking it like frying—no need to roll or wrap.

Grilled mackerel with no fishy odor, neatly cooked on parchment paper and coated with a spicy-sweet marinade—this recipe delivers a delicious, bold-flavored grilled mackerel perfect as a side dish or drinking snack.

Mixing tempura flour and cold water in a 1:1 ratio to maximize the natural texture and crispiness of vegetables in this vegetable pancake.

A rich, savory version of Chuncheon-style chicken galbi with no heaviness, recreated using marinated onions and one tablespoon of curry powder for that signature restaurant depth of flavor.

A side dish made by lightly frying zucchini in a mixture of sesame oil and vegetable oil until golden, then gently tossing it with a spicy-savory seasoning sauce.

A quick and refreshing egg soup made using myeongran-jjeot without the hassle of tedious prep work.

Using a thick, well-aged flour dough as a substitute for rice cakes, this unique tteokbokki adds depth and aromatic flavor with potatoes and perilla leaves.

A fragrant watercress pancake made by mixing fresh watercress and finely chopped vegetables into a thin batter, then pan-fried thinly and crispy.

A simple, expert-level cucumber kimchi with crisp texture that stays fresh longer—by removing seeds to prevent sogginess, using a secret method from a renowned kimchi master.

A hearty potato stew simmered with potatoes, fish cake, and chili peppers in a bold, spicy gochujang sauce, perfect for mixing into rice with every last drop of flavorful broth.