All recipes, page 10

2,063 recipes · page 10 of 21. Search recipes →

• Spicy Dakgalbi (Spicy Stir-Fried Chicken) with Pizza Cheese

  A cheese dakgalbi dish made by marinating tender chicken thighs in a spicy seasoning and stir-frying them with vegetables.

• Crunchy Oiji (Korean Pickled Cucumbers) Without Water

  A simple side dish of oiji pickled by pouring seasonings directly over cucumbers without boiling brine.

• Silky Chinese-Style Gyeran Tang (Egg Soup)

  A Chinese-style gyeran tang (egg soup) simmered silky-smooth like soup with crab stick and starch slurry.

• Sweet and Spicy Maneuljong Muchim (Seasoned Garlic Scapes)

  A special side dish made by tossing lightly blanched garlic scapes in a sweet and spicy gochujang seasoning.

• Crispy Maneuljong Bokkeum (Stir Fried Garlic Scapes)

  A spring side dish of garlic scapes braised in seasoning liquid without blanching to keep them crispy.

• Minari Muchim (Seasoned Water Dropwort Side Dish) with Seaweed

  A tender, nutty side dish made by blanching water dropwort and tossing it with seasoned dried seaweed and perilla oil.

• Gajuk Namul Jangtteok (Pan Fried Toona Shoot Pancakes)

  A spring delicacy pancake made by pan-frying aromatic Chinese toon shoots and squid in a savory seasoned paste batter until golden brown.

• Fragrant Minari Bibimbap (Water Dropwort Bibimbap)

  A one-bowl rice dish tossed with fragrant fresh water dropwort, stir-fried beef, and a soy-sauce-based seasoning sauce.

• Aromatic Jangajji (Pickled Vegetables) with Boiled Brine

  A spring greens jangajji (pickled vegetables) side dish made by pouring hot boiled pickling liquid to bring out the distinctive aroma.

• Spam Kimchi Bokkeumbap (Kimchi Fried Rice) with Early Spring Onion

  A fried rice dish that balances the tartness of aged sour kimchi with the natural sweetness of early spring onions instead of sugar.

• Gajuk Namul Gochujang Jangajji (Pickled Toon Shoots)

  A spring side dish of blanched Chinese toon shoots coated in gochujang and rice syrup sauce, ready to enjoy without aging.

• Crisp and Tangy Smashed Cucumber Salad

  A super simple side dish enjoyed cold, tossing smashed white cucumber with prepared yellow mustard and garlic seasoning.

• A Warm Bowl of Dotorimuk Bap (Acorn Jelly Soup with Rice)

  A one-bowl meal of cooked rice, seasoned aged sour kimchi, and julienned acorn jelly served in a rich anchovy broth.

• Flavorful Curry Rice Simmered with Ripe Tomatoes and Onions

  A 6-serving curry rice dish with natural umami from thoroughly simmered peeled tomatoes and browned onions.

• Braised and Pan-Grilled Dwaeji Galbi Gui (Grilled Pork Ribs)

  A grilled rib-style dish made by marinating thick, scored pork shoulder in a fruit and soy sauce marinade, then simmering and pan-grilling it until browned.

• Tuna Dubu Jorim (Braised Tofu with Tuna)

  A spicy side dish made by simmering canned tuna and soft tofu in a shallow, flavorful broth.

• Kongnamul Jangjorim (Soy-Braised Soybean Sprouts) with Anchovies

  A savory side dish of soybean sprouts braised with anchovies in a seasoned soy sauce.

• Refreshing Haemul Kalguksu (Seafood Noodle Soup)

  A hearty noodle dish simmered refreshingly in anchovy broth with mixed seafood and vegetables.

• Crispy Quick Oi Muchim (Seasoned Cucumber Salad)

  A quick seasoned cucumber salad tossed directly in a gochujang seasoning without salting, enjoyed crisp and fresh.

• Spicy Dwaeji Galbijjim (Braised Spicy Pork Ribs)

  A Daegu Dongin-dong style spicy dwaeji galbijjim braised spicy with plenty of coarsely ground garlic.

• Spicy Chewy Gamja Jorim (Braised Potatoes) for a Side Dish

  A chewy gamja jorim side dish braised spicy with chili oil and anchovy broth.

• Refreshing Yeolmu Mulkimchi (Young Summer Radish Water Kimchi)

  A crisp, refreshing young summer radish water kimchi made flavorful with anchovy broth and glutinous rice paste.

• Dureup Jeon (Pan-Fried Aralia Shoots) in Egg Batter

  A seasonal spring delicacy made by lightly blanching angelica tree shoots, coating them in egg batter, and pan-frying them until golden brown.

• Spicy Kongnamul Muchim (Seasoned Soybean Sprouts)

  A spicy soybean sprout side dish tossed with Korean chili flakes and Cheongyang chili pepper.

• Crispy Bread Popcorn with Sweet Sugar Glaze

  A sweet, crispy snack made by coating toasted bread cubes in a buttery sugar glaze.

• Hearty Sogogi Jangjorim (Soy-Braised Beef) Side Dish

  A hearty beef side dish braised in its own rich broth seasoned with soy sauce, garlic, and shishito peppers.

• Crunchy Oi Muchim (Seasoned Cucumber Salad)

  A refreshing side dish made by salting sliced cucumbers and squeezing out all the moisture for an extra crunchy, pickle-like texture.

• Spicy Jjjukkumi bokkeum (stir-fried webfoot octopus)

  A one-dish meal of cleaned webfoot octopus stir-fried in a spicy sauce and served with soybean sprouts and perilla leaves.

• Tender Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)

  A tender seaweed stem side dish stir-fried using green onion oil and mirin to remove any fishy sea odor.

• Crispy Yeolmu Kimchi (Young Summer Radish Kimchi)

  A crispy yeolmu kimchi side dish made easily by blending cold cooked rice instead of cooking porridge.

• Refreshing Carrot Rapees Sandwich Packed with Pickled Carrots

  A sandwich stuffed with thinly shaved, salted carrots tossed in a tangy dressing.

• Deep, Spicy Seafood Sundubu Jjigae (Soft Tofu Stew with Seafood)

  A spicy seafood sundubu jjigae boiled in just 10 minutes after stir-frying mixed seafood in chili oil.

• Fragrant Dallae Jang (Wild Chive Soy Sauce)

  An all-purpose seasoned soy sauce made by mixing finely cut wild chives with soy sauce and fragrant perilla oil.

• Meowi Jangajji (Pickled Butterbur) with Bitter Aroma

  A pickled side dish made by pouring hot boiled soy sauce brine over tender butterbur shoots to bring out their pleasant bitterness.

• Fragrant and Savory Minari Jeon (Water Dropwort Pancake)

  A fragrant springtime water dropwort pancake pan-fried until crispy, with dried shrimp added for savory umami.

• Rich Beef Brisket Doenjang Jjigae (Soybean Paste Stew with Brisket)

  A hearty doenjang jjigae made by simmering savory beef brisket and vegetables in anchovy broth prepared with water from washing rice.

• Crispy and Chewy Savory Gamja Jeon (Potato Pancake)

  A pan-fried pancake dish made by combining grated potato and julienned potato to make it both crispy and chewy.

• Chewy and Clean Naeng Jeyuk (Chilled Boiled Pork Slices)

  Chilled boiled pork slices cooked quickly in boiling water, left to finish in the residual heat, chilled, and sliced thin.

• Crispy Gochujang Myeolchi Bokkeum (Spicy Stir-Fried Anchovies)

  A sweet and spicy side dish of dried soup anchovies stir-fried in garlic oil to remove fishiness and keep them crispy rather than tough.

• Flavorful Spicy Dak Bokkeum Tang (Spicy Braised Chicken)

  A spicy braised chicken dish simmered in dried kelp broth with marinated chicken and hearty vegetables.

• Refreshing Kimchi Kongnamul Guk (Kimchi and Soybean Sprout Soup)

  A refreshing hangover soup made by thoroughly simmering aged sour kimchi and soybean sprouts in anchovy broth.

• Slow-Simmered Pork Kimchi Jjigae (Kimchi Stew with Pork)

  A 4-serving kimchi stew rich in savory flavor, made by gently simmering seasoned pork and aged sour kimchi together.

• Crisp and Refreshing Oi Sobagi (Stuffed Cucumber Kimchi)

  Oi sobagi (stuffed cucumber kimchi) salted with boiling brine for an extra-crispy texture and seasoned using a paste made from cold cooked rice.

• Fragrant and Savory Gajami Ssuk Guk (Flounder and Mugwort Soup)

  A clear, savory soup made by dissolving doenjang into a rice water broth and simmering fresh flounder with tender spring mugwort.

• Gamja Chae Bokkeum (Stir-Fried Julienned Potatoes)

  A stir-fried julienned potato side dish cooked until crisp-tender with savory oyster sauce and fragrant garlic.

• Pa Kimchi (Green Onion Kimchi) with Anchovy Broth

  A scallion kimchi side dish made with rich anchovy broth instead of glutinous rice paste for a clean, deep flavor.

• Chamnamul Muchim (Seasoned Chamnamul) Tossed Fresh and Tart

  A quick side dish made by lightly tossing tender seasonal raw chamnamul in a sweet and sour seasoning without blanching.

• Creamy Egg Mayo Sandwich Filled with Boiled Eggs

  A rich, savory sandwich made by filling bread with mashed boiled eggs tossed in a mayonnaise sauce.

• Tuna Buchu Bibimbap (Bibimbap with Tuna and Chives)

  A one-bowl bibimbap topped with fragrant chives, toasted tuna, and a spicy soy sauce dressing.

• Rich Beef Miyeok Guk (Beef Seaweed Soup) with Tuna Extract

  A 4-serving soup dish made by stir-frying beef and dried seaweed, then simmering them thoroughly with tuna extract sauce for deep umami.

• Sweet and Salty Mechurial Jangjorim (Soy-Braised Quail Eggs)

  A sweet and salty side dish made by braising store-bought peeled quail eggs with garlic and chili peppers.

• Spicy Savory Buchu Jangtteok (Chive Soybean Paste Pancakes)

  Crispy pan-fried pancakes made with garlic chives and dried shrimp in a gochujang and doenjang batter.

• Naengi Doenjang Guk (Shepherd's Purse Soybean Paste Soup) with Perilla

  A soybean paste soup made with fragrant spring shepherd's purse and tofu in anchovy broth, enriched with nutty perilla seed powder.

• Old-School Tteokbokki (Simmered Rice Cakes) with Broth

  A snack-bar-style tteokbokki simmered in a rich broth made with fish cake and dried shrimp, combined with a smooth seasoning sauce.

• Spicy Godeungeo Jorim (Braised Mackerel) with Radish

  A braised fish side dish where Korean radish and fresh mackerel are simmered at different stages in a spicy seasoned sauce.

• Crispy Geon Saeu Bokkeum (Stir-Fried Dried Shrimp)

  A side dish made by tossing dried shrimp toasted in a dry pan with a sweet and spicy chili oil sauce.

• Fragrant Ueong Jorim (Braised Burdock Root) without Blanching

  A sweet and savory side dish of ueong jorim (braised burdock root) cooked directly without blanching to preserve its deep aroma.

• Thick and Savory Gyeran Mari (Rolled Omelet) with Spam

  A savory side dish of thick rolled omelet pan-fried with finely minced Spam and leftover vegetables.

• Hearty Kimchi Jeon (Kimchi Pancake) with Pork Dumplings

  A special pancake made conveniently by finely chopping leftover meat dumplings and aged sour kimchi.

• Gamjatang (Pork Bone Soup) with Siraegi and Potatoes

  A hearty soup dish of simmered pork backbone broth with dried radish greens and potatoes, enriched with nutty perilla seed powder.

• Savory Burdock Root Salad for Entertaining

  A crisp salad of blanched burdock root and carrot tossed in a savory perilla seed mayo dressing.

• Jan Myeolchi Bokkeum (Stir-Fried Tiny Dried Anchovies)

  A 5-minute side dish of tiny dried anchovies stir-fried in garlic oil to stay tender without any fishy smell.

• Bomdong Muchim and Bomdong Jeon (Cabbage Salad and Pan-Fried Cabbage)

  A quick 10-minute side dish using one bunch of spring napa cabbage to make sweet-and-sour seasoned inner leaves and crispy pan-fried outer leaves.

• Tofu Egg Kimbap (Tofu and Egg Rice Rolls) Without Rice

  A light diet kimbap rolled with stir-fried tofu, egg ribbons, and pickled radish instead of rice.

• Spicy, Tender Kkwari Gochu Jjim (Steamed Shishito Peppers)

  A side dish made by steaming shishito peppers coated in Korean pancake mix and tossing them in a sweet-and-spicy soy sauce seasoning.

• Oi Doraji Chomuchim (Sweet and Sour Cucumber Bellflower)

  A side dish of salted cucumbers and debittered bellflower root tossed in a sweet, tangy, and spicy vinegar-gochujang dressing.

• Spicy Bugeo Haejang Guk (Dried Pollack Hangover Soup)

  A spicy and savory hangover soup for 2 to 3 servings, simmered with dried pollock sheets, soybean sprouts, and Korean radish.

• Gotgam Danji (Stuffed Dried Persimmons) with Roasted Walnuts and Cinnamon

  An elegant traditional dessert made by stuffing dried persimmons with roasted nuts, cinnamon, and honey.

• Sweet and Spicy Deodeok Gui (Grilled Deodeok Root)

  A fragrant deodeok gui side dish pre-grilled with an oil-and-soy base and then coated in a sweet and spicy gochujang glaze.

• Savory Tteokguk (Rice Cake Soup) with Beef and Tofu

  A savory Gyeongsang-do style rice cake soup topped with a moist stir-fried beef and tofu topping (kkumi).

• Clean Yukjeon (Pan Fried Battered Beef) with Green Onion Salad

  Savory beef yukjeon seasoned with salt and pan-fried, enjoyed together with seasoned shredded green onions.

• Clean and Mild Osaek Namul (Five Colored Vegetable Side Dishes)

  A holiday banchan platter of five neatly sautéed and seasoned vegetable dishes: bracken fern, bellflower root, spinach, Korean radish, and soybean sprouts.

• Sweet and Chewy Yakbap (Sweet Glutinous Rice) in a Rice Cooker

  An easy holiday yakbap made by cooking soaked glutinous rice and nuts with a special sauce in an electric rice cooker.

• Savory Donggeurangttaeng (Pan-Fried Meat Patties)

  Traditional holiday meat patties made by kneading ground pork and tofu with minced vegetables, pan-fried to a savory golden brown.

• Baechu Geotjeori (Fresh Cabbage Kimchi) with Fresh Oysters

  An instant fresh kimchi tossed with salted baby napa cabbage and fresh oysters for a rich, savory flavor.

• Juicy Tteokgalbi (Grilled Minced Rib Patties)

  Traditional grilled tteokgalbi made juicy by mixing equal parts ground beef and ground pork.

• Clean Nabak Kimchi (Water Kimchi with Radish) without Paste

  A holiday cabbage water kimchi made clean and refreshing without glutinous rice paste by blending and straining the seasoning.

• Chewy Japchae (Stir-Fried Glass Noodles) with Pork

  A special holiday dish of japchae where the glass noodles are slightly underboiled and then stir-fried with seasonings so they stay chewy without turning soggy.

• Agwi Jjim (Braised Spicy Anglerfish)

  A hearty braised dish made by stir-frying monkfish and crisp thick soybean sprouts in a spicy seasoned sauce.

• Spicy Japchae (Spicy Glass Noodles with Vegetables)

  A spicy hangover noodle soup for 1 made with sweet potato glass noodles, soybean sprouts, and fish cake simmered in anchovy broth.

• Sogogi Baechu Doenjang Guk (Beef Cabbage Soybean Paste Soup)

  A soup dish made with savory beef and sweet baby napa cabbage simmered in a rich doenjang broth.

• Tender Jokbal Deopbap (Pig Trotters over Rice)

  A one-bowl dish made by gently braising leftover jokbal (braised pig's trotters) with soy sauce seasoning and boiled eggs, then serving it over warm rice.

• Fragrant Dallae Doenjang Jjigae (Soybean Paste Stew with Wild Chives)

  A savory soybean paste stew simmered with fragrant dallae and tofu in a rice-water anchovy broth.

• Sweet and Spicy Jjolmyeon (Spicy Chewy Noodles)

  A noodle dish of chewy noodles and crisp vegetables tossed in a sweet and spicy aged sauce.

• Flavorful Musaengchae (Spicy Radish Salad)

  A seasoned side dish made with julienned sweet radish tinted with chili flakes and flavored with fish sauce.

• Spicy Minari Jeyuk Bokkeum (Spicy Pork with Water Dropwort)

  A one-plate dish made by quickly stir-frying thinly sliced pork belly with a generous amount of fragrant water dropwort.

• Kongnamul Eomuk Guk (Bean Sprout Fish Cake Soup)

  A spicy, refreshing fish cake soup made with soybean sprouts and Korean radish, seasoned with fish sauce for rich umami.

• Chicken Deopbap (Chicken over Rice) with Sweet Soy Sauce

  A one-bowl chicken deopbap made by topping leftover chicken with a starch-thickened soy sauce over rice.

• Flavorful Shrimp Fried Rice Ready in 10 Minutes

  Egg shrimp fried rice packed with flavor from green onion oil and oyster sauce, ready in just 10 minutes.

• Moist and Spicy Eomuk Bokkeum (Stir-Fried Fish Cakes)

  A side dish stir-fried with the rich flavor of chili oil and a moist sauce.

• Sakhin Gochu Muchim (Seasoned Fermented Chili Peppers)

  A salty side dish made by soaking the salt out of brine-fermented chili peppers and tossing them in seasoning.

• Fluffy Gyeran Jjim (Steamed Eggs) in an Earthenware Pot

  A hot steamed egg dish made by boiling broth in an earthenware pot, pouring in beaten eggs, and letting them puff up.

• Tender and Crisp Sebalnamul Muchim (Seasoned Spergularia Greens)

  A fresh geotjeori-style herb side dish tossed in a sweet and tangy dressing that highlights its signature crunchy, tender texture.

• 25-Minute Beef and Cabbage Mille-feuille nabe

  A hot pot dish of sweet napa cabbage and beef stacked in layers and simmered in a clear, refreshing broth.

• Rich Beef Tteokguk (Rice Cake Soup with Beef)

  A festive rice cake soup made with seasoned beef brisket and dried kelp broth for a deep, comforting flavor.

• Kkoma Kimbap (Mini Seaweed Rice Rolls) for Picnics

  Mini seaweed rice rolls (kkoma kimbap) made by adding various fillings to dried seaweed sheets cut into 4 and rolling them small.

• Hearty Hwangtae Miyeok Guk (Seaweed Soup with Dried Pollack)

  A rich and nourishing seaweed soup made with seasoned dried pollack, perilla seed powder, and chewy glutinous rice cake balls.

• Gul Pajeon (Oyster and Scallion Pancake)

  A savory pancake made by layering fresh oysters over scallions, coating them in beaten egg, and pan-frying until golden brown.

• Nutty Dongji Patjuk (Winter Solstice Red Bean Porridge)

  A hearty winter porridge made by simmering smooth blended red beans with chewy glutinous rice dumplings.

• Sweet, Sour, and Spicy Naengi Muchim (Seasoned Shepherd's Purse)

  A fragrant seasoned herb side dish made by blanching shepherd's purse and tossing it gently in a spicy, sweet, and sour gochujang-vinegar seasoning.