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18 recipes found.

A sweet and spicy chicken stew made by simmering chicken and sweet potato in a sauce blended from apple and onion, finished with honey for gloss and sweetness.

Pork belly from around the rib bones is trimmed, marinated in a sweet-savory pear-and-honey sauce, then grilled until browned while turning frequently.

A simple spicy pork rib braise made using store-bought galbi marinade and gochugaru.

A rich and savory beef mushroom jjigae with a soy sauce base, no complicated stock preparation required.

A warm doenjang-jjigae made with house doenjang and vegetables.

A simple side dish made by steaming seasonal eggplants and tossing them with chives, garlic, perilla oil, soy sauce, and sesame salt.

A dish of blanched squid and fresh vegetables mixed in a spicy sauce, served with noodles.

A traditional janchi-guksu made easily with a broth tea bag and simple garnishes.

A recipe by the Witch Chef that highlights the savory flavor of chicken, soybean sprouts, and onion in a comforting Dak Gomtang.

A soft and mild pumpkin porridge made by blending mature pumpkin and sweet rice.

By using a hotel chef's secret method of creating scallion oil, this stir-fried anchovy dish becomes extra crispy and savory.

A gratin-style spaghetti made by mixing noodles with a sauce stir-fried with tomato ketchup and minced ingredients, then topped with cheese and baked.