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1,110 recipes found.

A gochujang pickle made by soaking green chili and cheongyang chili in a seasoned soy sauce brine with licorice and jujube.

A rich, savory chicken galbi made with tenderized chicken thighs marinated in finely grated onion, enhanced with the secret umami of doenjang and gochujang, stir-fried over high heat without moisture for a crisp, grainy texture.

Sautéed abalone and its organs in sesame oil, simmered slowly with a blend of glutinous and non-glutinous rice for a rich, savory porridge.

A chicken dish braised with a special sweet-savory sauce made with ketchup and oyster sauce, after the chicken drumettes are pan-fried to crispiness using potato starch.

A refreshing summer napa cabbage kimchi made by mixing the cabbage, soaked for 4 hours, with a cool seasoning paste blended from red chili peppers, ginger, and pear, delivering a crisp and spicy taste perfect for the season.

A trendy, restaurant-style rosé tteokbokki with a rich, creamy base of heavy cream and milk, enhanced with curry powder and capsaicin for a spicy, savory depth.

A large-batch kimjang seasoning that combines a deeply brewed seafood and vegetable broth with fresh shrimp, raw sugar, and fermented seafood to create a refreshing and savory flavor.

Kimchi fried rice with butter and cheese added to maximize flavor, stir-fried in savory beef brisket oil

A popular kongbul recipe that stir-fries crunchy bean sprouts and tender pork with a special sauce enhanced by a pinch of curry powder, creating a moist, savory dish.

A refreshing and clean summer mak-kimchi made by slicing one head of napa cabbage and refreshing radish into squares, seasoned with red chili pepper seasoning.

Chicken legs scored and marinated in a sweet and savory garlic soy sauce, then air-fried to a crispy exterior and juicy interior.

A savory chicken porridge made by simmering soaked glutinous rice and finely chopped vegetables in the rich, golden broth left over from cooking samgyetang.