All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
462 recipes found.
Ttukdak Hyung's Spicy Squid Muchim
Fresh squid and crunchy radish and cucumber tossed in a sweet, sour, and spicy sauce to whet the appetite.
Ttukdak Hyung's Cockle Jjamppong
A spicy jjamppong loaded with fresh seafood like mussels and squid, finished with cockles.
Jung Ho-gyun's Chwinamul Chungmu Gimbap
Chungmu gimbap with chwinamul greens stir-fried in perilla oil mixed into the rice, served with spicy squid and Korean fish cake (eomuk) muchim for enhanced flavor
Jung Ho-gyun's Butter-Grilled Squid
A drinking snack that maximizes flavor by slowly grilling cleaned squid with minced garlic, butter, and soju over low heat.
Striker Chef's Butter Lettuce Stir-fried Baby Octopus
A unique dish featuring spicy and flavorful stir-fried seasonal baby octopus served with crisp lettuce sautéed in butter.
Striker Chef's Premium Steak Jjim
A premium holiday dish that lets you enjoy the rich juiciness of thick flower rib steak alongside the savory richness of a delicate egg coating.
Okjubu's Tuna in Radish Stew
A delicious, sweet-and-savory radish stew with generous chunks of rich tuna, simmered in a spicy-sweet sauce—perfect side dish to make rice disappear.
Lee Yeon-bok's Fried Men
A dish where thin, crispy fried noodles are topped with fresh vegetables and seafood in a thick, savory sauce.
Yeo Kyung-rae's Shiitake Mushroom Rice Bowl
A familiar yet refined Chinese-style rice bowl featuring thick shiitake mushrooms and chewy squid for a satisfying texture contrast.
Lim Sung-geun's Squid Stir-Fry
A tender and juicy squid stir-fry made by quickly searing squid and vegetables over high heat using a golden ratio universal stir-fry sauce.
Jang Ho-jun's Mulhoe
A superb mulhoe that uses rich anchovy broth and ground pear drink to achieve a tangy-sweet yet robust umami flavor.
Hwang Jin-sun's Twigim Bokkeum-myeon
A unique Chinese-style stir-fried noodle dish where deep-fried fresh noodles are braised in a jjamppong broth with various seafood and vegetables until the sauce is deeply absorbed.