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167 recipes found.

A super-simple gimjang kimchi that achieves a clean, deep flavor using only fermented anchovy sauce, starch syrup, and radish—no fruit or complicated ingredients.

Quickly stir-fried thinly shaved pork belly coated in a spicy-sweet sauce and finished with a torch for smoky charred flavor

A nostalgic pan-tteokbokki recipe simmered down with just three ingredients—starch syrup, beef dashida, and gochugaru—without gochujang.

Thinly sliced pork belly bulgogi quickly stir-fried over high heat with a savory gochujang sauce, crunchy soybean sprouts, and shredded scallions

A clean, savory brothy tteokbokki made with onion powder and garlic powder, perfect for dipping fried foods or rice balls.

Yangnyeom chicken with a thick, sweet sauce made by adding strawberry jam and tonkatsu sauce.

A super-simple potato and saury braise that uses the liquid from the canned saury as a flavor base, deepened with doenjang and gochujang for a rich, savory taste.

A rustic, rice-stealing side dish of large anchovies cleaned to remove any fishiness and braised with kkwarigochu in a savory-sweet soy sauce glaze.

A spicy braised dish of Spam, radish, and onion that makes a great rice companion.

A super-simple geotjeori made in just 5 minutes by tossing fresh cabbage with tuna extract seasoning—no salting needed—for a crisp, refreshing result.

Crisp, water-free kimchi made by thoroughly salting cucumbers in a salt-sugar solution

Sindang-dong style jjolbokki with chunjang and seasoning sauce for a spicy-sweet umami flavor, topped with cheese