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350 recipes found.

A specialty-style clam sujebi made by simmering clams, dried mussels, and a homemade powdered seasoning in a house-made seafood broth.

A hearty mala nakgopsae made by simmering beef small intestine, beef large intestine, Korean small octopus (nakji), and vegetables in a numbing mala sauce broth

Spicy stir-fried kalguksu made with dried anchovy kalguksu ramen and algonni, seasoned with chili pepper paste

A Chinese-style pepper japchae quickly finished with the pungent flavor of oyster sauce and chili oil

A hot pot dish generously layered with thinly sliced beef short plate (woosamgyeop) over mung bean sprouts and mushrooms, simmered deeply and spicily in beef bone broth and bulgogi seasoning.

A deeply savory and refreshing kimchi cheonggukjang jjigae, made with rich beef bone extract and well-fermented sour kimchi, without any overpowering smell—the ultimate home-cooked meal.

A deeply flavored shabu-shabu made by blanching assorted vegetables and thinly sliced beef short plate in a kelp-infused broth, finished with kalguksu noodles

A Chinese-style authentic mapo tofu with deep flavor from stir-fried pork, shiitake mushrooms, and paprika with doubanjiang and oyster sauce

Pan-fried dumplings filled with pork loin and pickled vegetables, poured with flour water to create a crispy, cracker-like exterior and juicy, moist filling — snowflake pan-fried dumplings.

Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers

A Japanese-style beef rice bowl made by pouring seasoned egg mixture over bulgogi rice and cooking it gently in the microwave.

A deep and rich gambas made by slowly boiling shrimp heads and shells over low heat, blending them with katsuobushi in a blender to extract a concentrated essence.