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615 recipes found.

A simple and quick egg pancake made by pouring a generous amount of egg mixture into a small pan, loaded with shiitake mushrooms, seasoned meat sticks, and green onions, achieving a crispy exterior and soft, tender interior.

A simple egg soup with deep umami flavor from chicken stock and a silky, cloud-like texture achieved by mixing starch into the egg mixture.

Secret japchae recipe using glass noodles soaked in lukewarm water and coated with cooking oil before stir-frying, keeping the noodles chewy and fresh even after two days.

A pork kimchi jjigae made by rendering the fat from pork neck in oil, then stir-frying with saeujeot, onion, and sour kimchi to create a deep, refreshing stew.

An ultra-simple extract pasta made by quickly emulsifying boiled pasta and pasta water with a rich shrimp oil extracted from shrimp head gambas.

A driver's restaurant-style ttukbaegi bulgogi made in just 10 minutes in the microwave with marinated beef and glass noodles.

Dumpling-skin-free gulim mandu made by seasoning ground pork with scallions, garlic chives, and carrot in oyster sauce

A spicy soup made by simmering beef, radish, and large green onion in chili-powder-infused oil, finished with mung bean sprouts for a clean, crisp texture

A super-simple japchae that skips the hassle of stir-frying ingredients separately. Meat, vegetables, and glass noodles go into a single frying pan in order, with cola added to create an appetizing brown color that stays glossy without turning soggy.

A spicy stew made with brisket oil to create a savory chili oil, with squeezed and mashed tofu added for a crumbly, bibim-jjigae-like texture.

A deep-flavored hot pot made by layering seasoned beef with various vegetables and grilled tofu, then simmered in a spicy gochujang-based sauce and beef bone broth.

A foolproof, super simple beef bulgogi recipe where large-molecule sugar is mixed in first to infuse the meat with sweetness, followed by stir-frying with salty seasonings and vegetables.