All recipes, page 12

2,063 recipes · page 12 of 21. Search recipes →

• Fragrant Spring Wild Chive Pasta

  A spring pasta tossed in oil, flavored with fragrant dallae (wild garlic) and fish sauce for extra umami.

• Dallae Kimchi (Wild Chive Kimchi) with Pungent Spring Aroma

  A fresh spring kimchi made without garlic or ginger in geotjeori style, highlighting the unique pungent aroma of dallae.

• Spicy Budae Jjigae (Army Stew) with Sour Kimchi and Sausages

  A rich, hearty stew made by simmering ham and sausages with aged sour kimchi and beef bone broth.

• Crisp Spring Dureup Jangajji (Pickled Angelica Tree Shoots)

  A spring preserved pickle made by pouring a boiled pickling liquid over lightly blanched angelica tree shoots to preserve their distinct aroma and texture.

• Hearty Dak Bokkeum Tang (Spicy Braised Chicken)

  A hearty spicy braised chicken dish seasoned with gochujang and oyster sauce for deep umami, simmered with glass noodles.

• Fragrant and Tender Spring Minari Muchim (Seasoned Water Dropwort Side Dish)

  A vegetable side dish of briefly blanched water dropwort lightly tossed in simple seasonings to bring out its natural aroma.

• Crispy and Sweet Bread Rusks

  A crispy snack made by spreading melted butter and condensed milk over sliced bread and baking it in an air fryer.

• Savory Kkoari Gochu Jorim (Braised Shishito Peppers)

  A flavorful side dish of shishito peppers simmered in soy sauce seasoning with dried anchovies for 10 minutes until the liquid reduces.

• Buchu Kimchi (Garlic Chive Kimchi)

  A spring kimchi of garlic chives and onion lightly salted with fish sauce and tossed in seasoning like a geotjeori fresh kimchi.

• Chewy, Sweet, and Spicy Hwangtae Jangajji (Pickled Dried Pollack)

  A long-lasting side dish made by coating dried shredded yellow pollack in a boiled gochujang-soy sauce seasoning and aging it.

• Refreshing Mugeonji Muchim (Seasoned Aged Kimchi)

  A super simple side dish of rinsed aged kimchi gently tossed with perilla oil and vegetables.

• Crisp Kongnamul Muchim (Seasoned Soybean Sprouts) in 10 Minutes

  A spicy kongnamul muchim side dish steamed with minimal water to preserve its crunchy texture.

• Crisp Bomdong Geotjeori (Fresh Spring Cabbage Salad)

  A crisp bomdong geotjeori tossed quickly with blended cold cooked rice instead of glutinous rice paste.

• Squid Cabbage Jeon (Squid and Cabbage Pancake)

  A savory pancake made with sweet shredded cabbage and chewy squid, pan-fried until golden brown.

• Crispy Pan-Cooked Mandubap (Dumpling Rice)

  A super simple one-bowl meal made by mixing cooked frozen dumplings and rice with a seasoned soy sauce.

• Spicy Dwaejigogi Dubu Jjigae (Pork and Tofu Stew)

  A spicy stew made by simmering seasoned pork and thickly sliced tofu in anchovy broth in just 10 minutes.

• Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)

  A stir-fried side dish where scallion and garlic oil paired with mirin completely removes any fishy odor.

• Air Fryer Dwaeji Deunggalbi Gui (Grilled Pork Back Ribs)

  A pork back rib dish air-fried until crisp and glazed with a sweet and spicy soy seasoning.

• Daeboreum Namul (Assorted Seasoned Dried Vegetables)

  A seasoned dried vegetable side dish for Jeongwol Daeboreum, stir-fried tender and moist with anchovy broth.

• Air Fryer Butter Grilled Squid, Perfect Beer Snack

  A simple seafood snack tossed in butter and minced garlic seasoning, then roasted in an air fryer for 10 minutes.

• Savory, Refreshing Gulguk (Oyster Soup) with Napa Cabbage

  A savory and refreshing oyster soup made with water from washing rice, seasoned with doenjang, and simmered with fresh oysters and napa cabbage.

• Fragrant Naengi Muchim (Seasoned Shepherd's Purse) in Doenjang

  A spring greens side dish of blanched shepherd's purse gently tossed with doenjang and toasted sesame oil seasoning.

• Crispy and Savory Geonparae Jaban (Seasoned Dried Green Laver)

  A savory side dish made by toasting dried green laver in a dry pan and tossing it with soy sauce and toasted sesame oil.

• Savory Mogi Beoseot Bokkeum (Stir Fried Wood Ear Mushrooms)

  A savory side dish of wood ear mushrooms stir-fried in scallion-garlic oil with oyster sauce and soy sauce.

• Refreshing and Sweet Spinach Salad

  A side dish of fresh raw spinach tossed in a light, tangy dressing that pairs wonderfully with grilled meat.

• Spicy, Rich Pork Kimchi Jjigae (Kimchi Stew with Pork)

  A rich stew made by stir-frying seasoned pork and aged sour kimchi, then simmering them thoroughly with flavorful kimchi brine and anchovy broth.

• Fragrant Ueongbap (Burdock Root Rice) Special

  A one-bowl rice dish made by placing stir-fried burdock root and beef over rice and cooking it in a rice cooker.

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

  A Gyeongsang-do style rice cake soup topped with stir-fried beef and tofu garnishes that add deep savoriness to a clear broth.

• Clean Samsaek Namul (Three Color Vegetable Side Dish)

  A festive trio of bracken fern, bellflower root, and spinach stir-fried and seasoned into an elegant holiday side dish.

• Springy Japchae (Stir-Fried Glass Noodles)

  A classic japchae made by slightly underboiling the glass noodles and stir-frying them so they stay pleasantly springy and never soggy.

• Sweet and Salty Dalgyal Jangjorim (Soy Braised Eggs)

  A sweet and savory side dish of eggs gently braised in seasoned soy sauce with shishito peppers.

• Dallae Gim Muchim (Wild Chive and Seaweed Salad) in 5 Minutes

  A 5-minute side dish combining the savory aroma of toasted dried seaweed sheets with the fragrant kick of wild chives tossed in soy seasoning.

• Fragrant and Refreshing Parae Muchim (Seasoned Green Laver)

  A winter side dish of pickled julienned radish and cleaned green laver lightly tossed in a sweet and sour dressing.

• Sweet and Savory Andong Jjimdak (Braised Chicken)

  A hearty one-bowl dish of chicken, flat glass noodles, and vegetables braised in kelp broth and soy seasoning.

• Spicy Ojingeo Bokkeum Udon (Stir Fried Squid Udon)

  A one-bowl stir-fried udon noodle dish packed with flavor from garlic, gochugaru, and tender squid.

• Spicy Dongtae Jjigae (Pollock Stew)

  A spicy Korean stew made by simmering frozen pollack, Korean radish, and soybean sprouts in anchovy broth.

• Sweet and Spicy Kodari Jorim (Braised Semi-Dried Pollock)

  A winter dish of semi-dried pollock braised sweet and spicy with Korean radish and cylindrical rice cakes.

• Flavorful Dwaejigogi Ganjang Gui (Soy Sauce Grilled Pork)

  Dwaejigogi ganjang gui (soy sauce grilled pork) braised down in a savory soy sauce glaze with plenty of ginger to remove any gamey odor.

• Crispy Kkanpung Kkotge (Spicy Garlic Blue Crab)

  A special dish of blue crab deep-fried twice until crispy and quickly tossed in a sweet and spicy sauce.

• Eoriguljeot (Spicy Salted Oysters) Aged with Salted Radish

  A winter delicacy side dish of salted fresh oysters and Korean radish tossed with chili flakes and fish sauce, then aged.

• Sweet and Spicy Gwamegi Gochujang Bokkeum

  A side dish made by simmering leftover gwamegi (semi-dried Pacific saury or herring) in a saucy gochujang glaze with spicy chili peppers.

• Spicy and Sweet Sakhin Gochu Kimchi (Fermented Chili Pepper Kimchi)

  A special side dish made by soaking salt-brined fermented chili peppers in water to draw out excess salt, then tossing them in a sweet and spicy seasoning.

• Crunchy Mu Kimchi (Radish Kimchi) for Bossam

  A crunchy radish kimchi for bossam, salted with coarse sea salt and corn syrup to draw out moisture so it stays firm without turning watery.

• Spicy Gwamegi Jorim (Braised Semi Dried Herring)

  A special side dish made by gently braising leftover gwamegi and Korean radish in a spicy seasoning sauce until the liquid is reduced.

• Clean and Refreshing Dongchimi (Radish Water Kimchi)

  A winter radish water kimchi naturally infused with fruit and fermented chili peppers for a clean, tangy kick without artificial sweeteners.

• Fragrant Kkaennip Jjim (Steamed Perilla Leaves)

  A super simple side dish of perilla leaves layered with seasoned sauce and gently steamed.

• Jinmichae Muchim (Seasoned Dried Squid Strips) That Stays Soft

  A side dish made with dried squid strips rinsed in water and tossed in a sweet and spicy chili oil seasoning to keep them tender.

• Quick Baechu Geotjeori (Fresh Cabbage Kimchi) in 5 Minutes

  A super simple fresh kimchi made by tossing fresh napa cabbage in seasoning on the spot without salting it first.

• Spicy, Refreshing Eomuk Tang (Fish Cake Soup) with Udon

  A warming soup cooked with fish cake and udon noodles in a rich, spicy anchovy broth.

• Rich Doenjang Jjigae (Soybean Paste Stew)

  A soybean paste stew made with anchovy broth using rice water and a balanced blend of homemade and store-bought doenjang for a deep, mellow flavor.

• Mild King Oyster Mushroom Deopbap (Mushroom Over Rice)

  A one-bowl rice dish of king oyster mushrooms and ham stir-fried, then simmered in oyster sauce broth and thickened with starch slurry.

• Refreshing and Spicy Ojingeo Guk (Squid and Radish Soup)

  A clear and clean squid and radish soup flavored with gochujang and radish for a refreshing, spicy umami broth.

• Golbaengi Muchim (Spicy Sea Snail Salad) with Thin Wheat Noodles

  A tossed salad of sea snails and fresh vegetables coated in a sweet, sour, and spicy dressing, served with thin wheat noodles.

• Spicy Jjokpa Kimchi (Green Onion Kimchi) for Grilled Meat

  A clean, pleasantly sharp side dish of scallion kimchi made with anchovy broth instead of glutinous rice paste.

• Sweet and Fragrant Garlic Bread

  An ultra-simple snack made by spreading a butter and condensed milk sauce onto bread and baking it in an air fryer for 7 minutes.

• Rich and Mild Milk Curry

  A one-bowl curry dish simmered with milk instead of water for a rich, nutty, and mild flavor.

• Spicy and Refreshing Sogogi Guk (Beef Soup)

  A 4-serving beef soup simmered spicy and refreshing with gochugaru and soybean sprouts.

• Deep, Spicy Jjamppong Guksu (Spicy Seafood Noodle Soup)

  A deep and spicy jjamppong guksu made by stir-frying seafood and vegetables, then simmering them in rich beef bone broth.

• Chewy and Simple Saesongi Beoseot Gui (Grilled King Oyster Mushrooms)

  A 10-minute side dish of thickly sliced king oyster mushrooms pan-grilled dry and drizzled with a savory soy sauce seasoning.

• Mild and Savory Sogogi Tangguk (Beef and Radish Soup)

  A clear tangguk made by gently simmering seasoned beef, Korean radish, and tofu in kelp-infused water.

• Yangnyeom Gejang (Spicy Marinated Raw Crab)

  A crab dish made by tossing cleaned blue crab in a sweet and spicy seasoning sauce and letting it age for a day.

• Spicy Kkotgetang (Spicy Blue Crab Stew) with Anchovy Broth

  A refreshing, spicy autumn stew made with blue crab simmered in anchovy broth with doenjang and gochujang seasonings.

• Spicy, Crunchy Kongnamul Bulgogi (Bulgogi with Soybean Sprouts)

  A one-dish stir-fry of thinly sliced pork belly and crunchy soybean sprouts tossed in a spicy seasoning sauce.

• Square Musubi Shaped in a Spam Can with Egg and Rice

  A square gimbap molded in a Spam can with layers of rice, egg, and lettuce.

• Crisp Yangbaechu Kimchi (Cabbage Kimchi) Fresh Geotjeori

  A special fresh geotjeori kimchi made by salting sweet, crisp cabbage and tossing it in a glutinous rice paste seasoning.

• Spicy Saury Kimchi Jjigae (Kimchi Stew with Saury) in 10 Minutes

  A savory stew made with aged sour kimchi stir-fried in perilla oil and canned saury, cooked without any fishiness.

• Sweet, Spicy, Refreshing Mul Bibim Guksu (Cold Spicy Broth Noodles)

  Mul bibim guksu (cold spicy broth noodles) enjoyed refreshingly cold by pouring broth over aged seasoning sauce made with apple juice.

• Sweet and Savory Yak Gochujang (Seasoned Beef Red Chili Paste)

  A hearty side dish made by stir-frying ground beef and vegetables, then gently simmering them down with gochujang.

• Microwave Eomuk Muchim (Seasoned Fish Cakes)

  A super-simple side dish of fish cake and vegetables tossed in a quick microwave-heated seasoning without using the stove.

• Dubu Jorim (Braised Tofu) Pan-Fried in Perilla Oil

  A side dish of tofu pan-fried in perilla oil, then gently simmered with savory seasoning sauce and broth until moist and flavorful.

• Garlic Chicken with Golden Pan-Roasted Pieces and Garlic Sauce

  A pan-roasted chicken dish tossed in a sautéed garlic sauce that cuts through any greasiness.

• Spicy Myeolchi Muchim (Seasoned Anchovies)

  A 5-minute seasoned anchovy side dish made by microwaving large anchovies to remove fishiness and tossing them with a warm, spicy sauce.

• Soft and Savory Egg Sandwich

  A savory snack made by mashing hard-boiled eggs with mayonnaise and stuffing them into toasted sliced bread.

• Spicy and Thick Jang Kalguksu (Spicy Soybean Paste Noodle Soup)

  A spicy noodle soup made with rich broth seasoned with gochujang and doenjang.

• Spicy Dwaejigamja Jjagaeuri (Thick Sunchoke Stew)

  A spicy stew made by simmering pork and potatoes down to a rich, thick broth.

• Crisp and Tangy Nogak Muchim (Seasoned Old Cucumber)

  A spicy and tangy side dish made by salting overripe cucumber with salt, sugar, and vinegar, squeezing out all the moisture, and tossing it in seasonings.

• Spicy Neutari Beoseot Duruchigi (Stir Fried Oyster Mushrooms)

  A one-plate dish made by quickly stir-frying chewy oyster mushrooms and sweet potato glass noodles in a spicy seasoning.

• Crispy Gamja Jeon (Potato Pancake) in 10 Minutes

  Gamja jeon (potato pancake) made with finely julienned potatoes tossed with potato starch and pan-fried crispy in 10 minutes.

• Moist Bibim Dangmyeon (Spicy Glass Noodles) with Warm Broth

  A sweet potato glass noodle dish mixed with blanched vegetables, fish cake, warm savory broth, and spicy seasoning sauce.

• Savory, Tender Siraegi Gangdoenjang

  A rice-thieving side dish made by simmering boiled dried radish greens with seasoned soybean paste and ground anchovies until thick.

• Muk Oi Naengguk (Cold Jelly and Cucumber Soup)

  A refreshing summer cold soup for 2 featuring acorn jelly and crisp cucumber in a light kelp broth.

• Clean and Light Dak Gomtang (Chicken Soup) with Drumsticks

  A nourishing chicken soup made by gently simmering skinned chicken drumsticks and vegetables for a clean, light broth.

• Baechu Geotjeori (Fresh Cabbage Kimchi) for Kalguksu

  Baechu geotjeori (fresh cabbage kimchi) made by tossing salted napa cabbage in a seasoning paste of fresh red chili peppers and glutinous rice paste.

• Light Dwaejigogi Chaeso Jjim (Steamed Pork and Vegetables)

  A one-dish meal made by layering lean pork hind leg and vegetables in a steamer and steaming them together.

• Spicy Godeungeo Jorim (Braised Mackerel)

  A spicy braised mackerel side dish pretreated with rice water and having its thin skin membrane removed to eliminate fishy odors.

• Spicy, Savory Gochu Jangmul (Simmered Chili Pepper Relish)

  A rice-thief side dish made by simmering coarsely ground hot green chili peppers with fish sauce in rich toasted dried anchovy broth.

• Tender Pork Bulgogi (Marinated Pork) with Fruit Juice

  A tender pork bulgogi main dish marinated in fruit juice and stir-fried over high heat until dry and savory.

• Kongnamul Muchim (Seasoned Soybean Sprouts) with Crab Stick

  A clean namul side dish of blanched soybean sprouts tossed with water dropwort and imitation crab stick.

• Crisp Seokbakji (Radish Kimchi)

  A radish kimchi salted with boiling brine so it stays crisp without turning soft.

• Spicy-Sweet Dwaeji Galbijjim (Braised Pork Ribs) with Radish

  Dwaeji galbijjim (braised pork ribs) simmered in a spicy-sweet sauce made with grated fruit and refreshing Korean radish.

• Spicy Galchi Jorim (Braised Hairtail Fish)

  A braised fish side dish featuring thick hairtail fish and Korean radish simmered in a spicy seasoning sauce until reduced.

• Refreshing Gaji Naengchae (Chilled Eggplant Salad)

  A refreshing summer side dish of fried eggplant served with a chilled, savory soy dressing.

• Fragrant and Savory Saeng Kkaennip Kimchi (Fresh Perilla Leaf Kimchi)

  A summer side dish made by layering perilla leaves with a savory anchovy broth seasoning paste.

• Savory Dwaejigogi Doenjang Gui (Soybean Paste Grilled Pork)

  A fantastic side dish of pork marinated in savory doenjang sauce, slowly grilled over low heat, and served with seasoned onion.

• Crispy 5-Minute Myeolchi Bokkeum (Stir-Fried Anchovies) with Garlic

  A 5-minute stir-fried tiny dried anchovies side dish stir-fried crispy in oil to bring out its lively texture.

• Yukhoe (Beef Tartare) with Light Pear Juice Seasoning

  A beef tartare dish tossed lightly in a mild pear juice and soy sauce seasoning.

• Crisp and Refreshing Yeolmu Kimchi (Young Summer Radish Kimchi)

  A kimchi side dish made by lightly salting tender seasonal young summer radish and tossing it with glutinous rice paste and a pureed red chili pepper seasoning.

• Modeum Jangajji (Assorted Pickled Vegetables)

  A crunchy pickled vegetable side dish made by pouring hot seasoned soy brine over cucumbers and garlic scapes.

• Silken Mapo Tofu, a Hearty One-Bowl Meal

  A tender silken tofu Mapo tofu flavored with doenjang and gochujang instead of doubanjiang.

• Sundae Bokkeum (Stir-Fried Blood Sausage), Spicy and Chewy

  A popular bar snack of chewy Korean blood sausage and jjolmyeon stir-fried with vegetables in a spicy sauce.