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64 recipes found.

Chef Sung Anh revives Jeon Hyun-moo's recipe by altering ingredient preparation and addition order, creating a healthy fried rice with perfect balance and exotic flavors.

A simple yet great side dish for rice, made by boiling fresh, unfried tofu directly. The longer it simmers, the deeper the flavor.

A simple and savory steamed dish made by layering thinly sliced radish and paper-thin pork belly, then steaming with Yeondusoon (Yondu Soon) seasoning.

A crunchy cabbage namul that even kids enjoy. Mixed with multigrain rice, a fried egg, and gochujang, it makes a wonderful meal.

A sundubu jjigae that develops deep flavor by simmering only with the moisture from the soft tofu, without adding water.

A warm soup that combines soft sundubu with rich fresh cream, perfect for chilly weather.

This is a hearty one-bowl meal made with less rice and more ingredients than a stone-pot rice. The water is adjusted considering the moisture from the cabbage to prevent it from becoming soggy.

Instead of a thick flour coating, this jeon is made by thinly coating lotus root with Korean pancake mix, bringing out the flavor of the shrimp in a slow-aging recipe.

A hearty seaweed soup with beef and sundubu. It's filling enough as a meal on its own without rice.

These are light dumplings made with eggplant wrappers. Coated in starch and steamed, they have a chewy texture, and are recommended for those who find wheat dumpling wrappers heavy.

A pot rice made with zucchini and soft bocconcini cheese. With just two ingredients, it delivers a sophisticated, risotto-like flavor.

A warm noodle dish made by julienning zucchini and mixing it with soy milk noodles in a spicy sauce.