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85 recipes found.

A chewy, unique side dish made by briefly blanching eomuk in hot water instead of frying to remove oiliness, then tossing it with a spicy-sweet seasoning for a satisfying texture and clean, savory flavor.

A satisfying side dish that awakens the appetite with the sharp aroma of perilla seed, perfectly balanced by a fail-proof golden ratio jangjorim sauce

A savory fish cake stir-fry enhanced with ham fat for rich flavor, using a sauce mixed with water so it stays moist and tender even after cooling—perfect as a side dish that pairs beautifully with rice.

Pan-fried fish cakes until golden and chewy, then tossed in a spicy-sweet gochujang sauce with jujube syrup for a glossy, irresistible side dish that pairs perfectly with rice.

Soak the squid strips in water and cooking wine instead of mayonnaise to keep them soft, then stir-fry with gochujang seasoned in chili oil, adding maltose and jujube syrup to maintain a moist, non-stiff texture.

After removing the oil from canned tuna, it is first sautéed until fluffy with mirin and sesame oil to completely eliminate any fishy odor, then rolled with fragrant perilla leaves into a moist egg roll.

A simple and refreshing jinmi chae salad with a moist texture achieved through the balance of honey and sesame oil, enhanced with finely chopped green onion for a clean, crisp flavor—no mayonnaise needed.

Simmered pork with generous amounts of cooking wine to tenderize the meat, then enriched with quail eggs and dried shiitake mushrooms for a sweet-savory side dish perfect for rice.

Stirred in soy sauce seasoning and reduced until dry over chili oil and garlic aroma, then mixed with jujube syrup after turning off the heat to maintain softness and moisture even after time has passed.

A premium side dish with a satisfying balance of spicy perilla peppers and tender squid, gently stir-fried in a savory-sweet sauce that’s neither tough nor bland.

A savory side dish that maximizes umami by stir-frying fresh kimchi in the rich, golden oil from grilled spam, with just a hint of fermented soybean paste for depth and richness.

Using jujube syrup instead of corn syrup or sugar, this anchovy stir-fry stays moist and tender until the last bite, without being salty.