Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
108 recipes found.

Chuncheon chicken galbi made by marinating chicken thigh meat and rice cakes in a savory onion marinade, then stir-frying with cabbage, sweet potatoes, and other vegetables for a spicy-sweet flavor.

A spicy and deep-flavored dakbokkeumtang that adds chewy texture and natural sweetness with dried sweet potato strips and a refreshing touch with radish.

A Japanese-style curry where tough meat and root vegetables are steamed until tender in a rice cooker, then mashed and enhanced with dark chocolate for maximum flavor.

A premium holiday dish featuring tender, odor-free short ribs braised in a rich, savory soy sauce marinade, served with sweet potatoes and vegetables for both visual appeal and flavor.

A life-changing jjimdak recipe by Baek Jong-won, perfectly recreating the deep brown color and sweet-salty umami of commercial jjimdak using jin ganjang and dark soy sauce.

A golden recipe for Andong jjimdak that achieves a deep, dark brown color worthy of a specialty restaurant, with the fiery heat of Vietnamese chili peppers perfectly cutting through any greasy richness.

A convenient sweet potato tteok made without oil using a microwave and pan instead of the tedious frying process.

A generous, guest-ready dish featuring assorted leftover vegetables from the fridge, sliced and layered, topped with thin pork slices and steamed to perfection. Served with a tangy-sweet garlic soy sauce for dipping.

A rice thief stew that maximizes savory flavor by thinly slicing ham and sausages and pan-frying them until golden brown in oil, then adding bean sprouts for a refreshing taste.

An ultra-simple sweet potato mattang where oil and sugar are added with the sweet potatoes all at once, and the lid is closed to simultaneously fry and coat with syrup.

Fried using the sweet potato's natural starch without a coating, then coated in melted sugar syrup to create a delicate, thread-like pull—this is a traditional Chinese-style sweet potato pats.

A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.