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963 recipes found.

An intensely spicy Paldang-style stir-fried fire squid that captivates the palate with a bold seasoning of chili powder and capsaicin.

Skewered eomuk simmered clean and spicy in just 10 minutes using tteokbokki powder seasoning, minced garlic, and starch syrup, pojangmacha style.

A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.

Chicken marinated with soy sauce and cheongyang chili powder, coated in a thin batter, fried, and finished with a sweet and spicy red sauce brushed on like a glaze.

A Myeongdong kalguksu-style garlic geotjeori with the sharp, pungent kick of coarsely chopped garlic and chili seeds.

Tender monkfish and crunchy soybean sprouts, enhanced with buttery richness and a spicy special sauce, creating a braised monkfish that surpasses restaurant quality.

A versatile stir-fried gochujang made by sautéing pork and butter with gochujang to bring out rich, savory depth.

Authentic-style Kway Ba Rou made by frying with pure potato starch for a crispy exterior and chewy interior, then quickly stir-frying in a tangy sweet sauce.

A super simple hambak steak made with patties of canned tuna mixed with chopped vegetables, served with sweet pineapple and a sweet and savory soy sauce.

Crispy and chewy gunmandu filled with finely minced shrimp stuffing wrapped in rice paper instead of flour dumpling wrappers, with a gwabbaro-like texture.

Crispy fried chicken coated in potato starch and egg white, then marinated in a sweet and savory kkanpung sauce for a tender texture, served over rice.

A hearty bibimbap with a versatile stir-fried gochujang made by simmering stir-fried beef with ground pear and onion