Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
1,110 recipes found.

A classic instant tteokbokki that combines basic gochujang seasoning with jjajang powder to achieve the signature deep color of Sindang-dong style, where you simmer the toppings at the table.

A refreshing kimchi cold noodle soup made with sweet and sour seasoned kimchi mixed with naengmyeon and beef bone broth, topped with savory yukjeon for a satisfying and cooling dish.

A refreshing and chewy New Year's rice cake soup with a rich soy sauce flavor, where the rice cakes are pre-marinated in soy sauce to prevent softening during cooking and absorb deep flavor.

A kimchi fried rice recipe that turns out fluffy and non-mushy, even for beginners, by turning off the heat before stir-frying, mixing thoroughly with the seasoning, and then stir-frying again.

A creamy mushroom cream risotto made by cooking rice, shiitake mushrooms, button mushrooms, and onion in a rice cooker with milk, butter, and chicken stock, then enjoyed with a rich, savory flavor.

A traditional Spanish dish featuring crispy, golden rice with a rich flavor, made using chicken and pork ribs instead of seafood, enhanced with fragrant saffron.

A rich eel rice bowl topped with eel seasoned in teriyaki sauce, scallions, and egg, served over dashi-infused rice made with kelp and bonito flakes.

A hearty diet kimbap made with minimal rice, filled with refreshing carrot ragu and a filling cabbage egg omelet for a satisfying meal with reduced carbs.

A bowl of rice with a maximized savory flavor and texture, made by melting real salted butter over corn rice seasoned with salt.

Chef Choi Kang-rok's Japanese-style braised fish, cooked in a golden ratio of 5:4:1 Cheongju, Mirin, and Soy Sauce, with not a single drop of water.

Washing away the seasoning from fresh kimchi to eliminate heaviness while preserving its crisp texture, combined with salty spam and stir-fried over high heat for a clean, satisfying flavor

A premium clay pot rice full of flavor, made by stir-frying aged kimchi in the rendered fat from savory beef brisket and chewy scallops.