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874 recipes found.

A delicious kimchi stew with a refreshing and deep broth, made by adding fresh kimchi and squid to a beef bone stock base.

A crisp bean sprout japchae made by simmering glass noodles and bean sprouts without water, using only heat control and proper sequence to preserve texture.

A rich, savory, and slightly sweet side dish that rivals fish-based stews, achieved through the perfect blend of dried shiitake mushrooms and three liquids—no fish required.

Grilled zucchini and shiitake mushrooms in a dry pan without oil to enhance their natural sweetness and chewy texture, then tossed with a rich, savory soy-based seasoning made with anchovy sauce, plum syrup, and sesame oil for a delicious side dish.

A jjigae with a gochujang base enhanced with a touch of doenjang for depth of flavor, featuring squid with crisscross cuts on the skin, added at the end to preserve its tender texture.

Simple and delicious fried rice with the crisp texture of cabbage and a spicy-sweet gochujang oil seasoning

A spicy zucchini stew with shiitake mushrooms instead of pork, where gochujang and doenjang are sautéed in perilla oil to create a deep, rich broth with bold, refreshing flavor.

A deep-flavored bean sprout salad enhanced with crisp, lightly pickled radish for added texture, seasoned with anchovy sauce instead of salt for a savory umami richness.

Place puffball mushrooms and water dropwort on minced garlic oil, pour a spicy, tangy chili sauce, and simmer until just right—this is the ultimate value-packed side dish.

A refreshing, slightly spicy soybean sprout stew simmered with clams and seafood stock, similar to a seafood soup.

A savory dill sauce made with two bundles of dallae, dried anchovy sauce, and plum syrup, enjoyed with roasted seaweed.

A delicious mini kimbap made with rice mixed with popping salmon roe, seasoned fish cake stew, and vegetables—no sauce needed.