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469 recipes found.

A hearty and tangy soybean paste stew made with a vegetable broth from grated radish and onion, stir-fried beef and shiitake mushrooms for richness, then simmered with soybean paste, kimchi, and tofu.

A rich and savory stew made by first grilling beef short plate to extract its fragrant fat, then simmering with chili powder and soybean paste for a bold, deeply flavored broth.

An epic meat-loaded jajangmyeon featuring thick pork shoulder and savory beef short rib, reimagined from master Chinese chef Lee Yeon-bok's recipe.

Spicy and refreshing gukbap with the savory richness of pork belly and squid, enhanced by the sweet flavor of zucchini

A hearty jjigae with finely chopped beef and vegetables, stir-fried thoroughly with a rich soybean paste base for deep umami flavor.

Searing zucchini and dried mushrooms in a dry pan to remove moisture, then tossing them with a savory anchovy sauce for a delicious side dish that pairs perfectly with rice.

A savory and satisfying snack featuring crisp zucchini soaked in salt and chewy glass noodles, mixed into an egg dough and pan-fried into half-moon shapes.

A unique side dish made by grilling square fish cake in a dry pan without oil to preserve its chewy texture, and mixing it with sweetened, moisture-reduced zucchini. The mixture is seasoned with a spicy soy sauce dressing for a deeply flavorful bite.

Savory zucchini pancakes made with zucchini, dried shrimp, and perilla leaves, served with a sweet and tangy dipping soy sauce.

An ultra-simple, chewy homemade noodles that you can easily press out using a spatula and spoon handle—no need to roll the dough by hand.

Mixing tempura flour and cold water in a 1:1 ratio to maximize the natural texture and crispiness of vegetables in this vegetable pancake.

Zucchini with hollowed-out centers filled generously with spicy, savory tuna mixture, pan-fried gently over low heat to golden perfection—visually striking and uniquely delicious.