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963 recipes found.

A luxurious soy-braised dish made by simmering pork tenderloin in vegetable broth, shredding it along the grain, and braising it with quail eggs, jujubes, whole garlic cloves, and kkwarigochu peppers in a soy sauce seasoning.

Chewy, springy half-dried pollock braised in a soy sauce seasoning, glistening with a glossy finish—a perfect rice-stealing side dish.

A savory and chewy side dish made by stir-frying perilla sprouts with soy sauce and starch syrup.

A nostalgic soy-braised soybean dish packed with the nutty flavor of pan-roasted soybeans, no boiling required. After 12 hours of resting, the chewy texture is outstanding.

A sashimi restaurant-style chogochujang with added yogurt for deeper flavor. The sweet and sour taste blends with the savory depth of gochujang, pairing well with raw fish, seafood, and wrap vegetables.

A super simple pa kimchi that requires no salting—just mix and let it wilt slightly before eating. Fermented anchovy jeotgal and a cold rice starch slurry create deep umami, while the sweet seasoning harmonizes with the scallions.

A rice-stealing side dish of thickly sliced king oyster mushrooms grilled with a spicy-sweet gochujang glaze.

Stir-fried anchovies with a nutty flavor from sesame oil, enriched with almonds and garlic for a delightful texture. Finished with starch syrup and sugar for a sweet touch, making it a perfect side dish for rice.

This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.

A grilled dish featuring deodeok and doraji coated in a seasoning sauce, offering a delightful balance of sweet and bitter flavors.

A rice-stealing braised fish dish made by simmering semi-dried flatfish with kkwarigochu and a spicy seasoning sauce.

A multi-dimensional rice bowl featuring crispy pan-fried chicken thighs coated in starch, finished with a sauce of butter, soy sauce, honey, lemon, and chili flakes.