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

A crispy and savory appetizer made by mixing mashed spam and tofu in a 1:1 ratio, stuffing it into chili peppers, and pan-frying until golden brown.

A premium rice bowl featuring crispy fried tofu menchikatsu with seasoned minced pork on a soft side, served with buttered caramelized onion curry sauce

A spicy-sweet mapo tofu rice bowl with deep flavor made without stir-frying doubanjiang and minced meat—just microwave for effortless, authentic Chinese-style taste.

A clean doenjang jjigae that removes bitterness by first stir-frying the doenjang in sesame oil, maximizing the savory and nutty flavor.

A salad featuring soft silken tofu and crisp iceberg lettuce, dressed with a spicy-tangy Sichuan-style dressing made with doubanjiang and chili oil.

A spicy and tangy soft tofu rice bowl made in just 5 minutes using only the moisture from soft tofu and the oil from tuna can, with no water added.

A moist and spicy braised pork belly with tofu dish that’s simpler than sundae jjigae, finished in a single pot.

A delicious, savory-spicy side dish made by simmering tofu in a rich blend of gochujang and doenjang with plenty of onions and green onions, perfect as a rice companion.

A spicy, hearty hangover remedy made by intensely frying thick-cut pork belly and onions to develop a deep smoky aroma, then combining with jjamppong ramen and soft tofu for a rich, satisfying broth.

A spicy ramen dish that simmers soft and moist with tofu and spicy chicken sauce in rich oil from stir-fried pork belly and vegetables.

A richly flavored tofu stew made with three essential Korean pastes—doenjang, gochujang, and jin-ganjang—enhanced with pork belly and ramen noodles for a hearty, satisfying meal.

A spicy hangover soup made by searing pork shoulder and stir-frying gochujang and kimchi in the rendered fat for a deep, rich broth.