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422 recipes found.

A gan-jjajangmyeon where chunjang is stir-fried in oil to remove bitterness, and generously added with pork and vegetables, flavored with chicken stock and oyster sauce.

A refreshing bean sprout gukbap with squid topping and crisp bean sprouts, made using a deep broth from dried anchovy heads and diphori, delivering the authentic taste of a specialty restaurant.

A refreshing summer cold soup made with sweet muskmelon and zesty lemon juice, without salting the cucumber, delivering a bold, savory punch.

Marinated with mirin and salt, coated in flour, then grilled for a crispy, rich buttery flavor using whole squid

Steaming fresh squid briefly makes it easier to handle, then pan-frying with just starch and egg creates a delightfully chewy yet crispy specialty fritter

A crisp, spicy stir-fry featuring shishito peppers and chewy squid, with a thickened sauce that clings well to the ingredients for a deliciously savory-sweet side dish.

A clear, refreshing squid and radish soup simmered with a broth made from julienned radish and dried kelp, featuring plump squid for a clean, slightly spicy flavor.

A rice-stealing side dish where dried shredded squid is first coated with mayonnaise for tenderness, then tossed in a boiled gochujang sauce for a clean, savory finish without any raw taste.

A budget-friendly spicy seafood stew that uses frozen blue crab, mussels, and squid to deliver a deep, rich broth rivaling specialty restaurants for just 10,000 won.

A spicy-sweet gochujang sauce that clings perfectly to tender pork neck and squid, stir-fried without excess moisture to maximize the smoky fire flavor in this duruchigi.

A spicy-sweet stir-fry that blanches squid briefly in boiling water to prevent excess moisture and toughness, resulting in a tender, flavorful dish.

A spicy stir-fry of chewy squid and savory pork belly tossed in a bold blend of chili powder, soy sauce, and gochujang.