All recipes, page 13

2,063 recipes · page 13 of 21. Search recipes →

• Spicy and Savory Clam Sundubu Jjigae (Soft Tofu Stew with Clams)

  A spicy soft tofu stew enriched with the refreshing flavor of manila clams and squid, cooked in fragrant green onion and chili oil.

• Crisp Oi Sobagi (Stuffed Cucumber Kimchi)

  A refreshing spring kimchi made by brining cucumbers in boiling salted water to keep them crisp, then stuffing them with seasoned garlic chives.

• Pork Kimchi Jjim (Braised Pork and Kimchi)

  A one-dish meal of aged sour kimchi and seasoned pork layered in a pot and braised thoroughly for 30 minutes.

• Crispy Kkanpung Bugeo (Spicy Garlic Dried Pollock)

  A drinking snack of dried pollock moistened, coated in starch, deep-fried until crispy, and tossed in a sweet and spicy sauce.

• Tender Myeolchi Maneuljjong Bokkeum with Sweet Soy Glaze

  A side dish made by simmering garlic scapes in a soy sauce glaze and tossing them with stir-fried dried anchovies.

• Spicy-Sweet Gamja Jorim (Braised Potatoes) with Scallion Oil

  A side dish of potatoes braised sweet and spicy with gochugaru in scallion-infused oil.

• Savory Chadolbagi Sukju Bokkeum (Stir Fried Beef Brisket and Beansprouts)

  A one-plate dish perfect with drinks, featuring savory beef brisket and crisp mung bean sprouts stir-fried quickly over high heat.

• Crisp and Spicy Altari Mu Kimchi (Ponytail Radish Kimchi)

  A crisp kimchi made by salting altari radishes and tossing them with glutinous rice paste and a basic seasoning mix.

• Chwinamulbap (Seasoned Aster Rice) with Dallae Sauce

  A spring one-bowl rice dish made by cooking rice with seasoned blanched aster and serving it with wild garlic sauce.

• Spicy Bugeo Haejang Guk (Dried Pollack Hangover Soup)

  A spicy soup for 2 to 3 servings made by simmering soybean sprouts and dried pollack stir-fried in chili oil.

• Savory Ttukbaegi Gyeran Jjim (Earthenware Steamed Eggs)

  A 2-serving steamed egg dish flavored with kelp broth and salted fermented shrimp, cooked until soft and fluffy in an earthenware pot.

• Chewy Beoseot Eomuk Bokkeum (Stir Fried Fish Cake and Mushrooms)

  Sweet and savory stir-fried fish cake and mushrooms, with fish cake browned first to bring out its chewy texture.

• Super Simple Mapo Tofu with Cheongyang Chili Pepper

  A one-bowl dish of blanched tofu and pork simmered in doubanjiang sauce, served over rice.

• New Year Tteokguk (Rice Cake Soup) in Rich Beef Broth

  A holiday tteokguk made with a clear, well-simmered beef broth and topped with seasoned, shredded beef.

• Sweet and Chewy Sogalbijjim (Braised Beef Short Ribs)

  A holiday Sogalbijjim braised tender and sweet after marinating in a sauce made with pear and onion juice.

• Salty and Spicy Gochu Jangmul (Simmered Chili Pepper Relish)

  A salty summer side dish made by simmering minced chili peppers and toasted dried anchovies in a fish sauce seasoning until slightly saucy.

• Spicy Kodari Jorim (Braised Semi-Dried Pollock)

  A braised fish side dish featuring semi-dried pollock thawed in salt water and simmered with Korean radish in a spicy seasoning sauce.

• Chewy and Nutty Kkomak Bibimbap (Cockle Bibimbap)

  A special one-bowl dish of boiled blood cockles tossed in soy sauce seasoning and mixed with cooked rice and seaweed flakes.

• Sweet and Spicy Deunggalbi Gangjeong (Glazed Crispy Baby Back Ribs)

  A special dish of parboiled baby back ribs coated in potato starch, pan-fried until golden, and tossed in a sweet and spicy sauce.

• Spicy Sakhin Gochu Kimchi (Fermented Chili Pepper Kimchi)

  A special side dish of chili peppers fermented in brine, tossed in a spicy seasoning with dried squid strips and vegetables.

• Sweet and Savory Kkongchi Ganjang Jorim (Soy Braised Saury)

  A 2-serving fish side dish made by coating cleaned pacific saury in potato starch, pan-frying it, and braising it in a sweet and savory sauce.

• Gang Doenjang (Thick Soybean Paste Stew) with Pork

  A thick, simmered gang doenjang made with rich rice-water anchovy broth, finely chopped pork, and vegetables.

• Moist, Saucy Beef Bulgogi (Marinated Grilled Beef)

  A 2-serving stir-fried beef bulgogi seasoned with pear juice and onion juice so it stays tender and juicy with a light, flavorful sauce.

• Crisp Oiji (Korean Pickled Cucumbers) in Boiled Brine

  Traditional summer Korean pickled cucumbers cured in boiled brine for a crisp texture.

• Nutty and Refreshing Broccoli Salad

  A salad side dish made by tossing blanched broccoli with a nutty sesame-mayo dressing and nuts.

• Danhobak Jorim (Braised Sweet Pumpkin) with Nuts

  A tender kabocha squash side dish simmered covered in a sweet soy sauce glaze and tossed with nuts.

• Spicy Eomuk Tang (Fish Cake Soup) with Plenty of Radish

  Skewered fish cake soup simmered in a rich anchovy broth spiced with gochugaru and gochujang.

• Crisp Sweet and Sour Mu Jangajji (Pickled Radish)

  A quick-cured mu jangajji made by pouring boiled soy pickling liquid over thickly sliced, sun-dried radish.

• Dorumuk Jorim (Braised Sandfish) Packed with Roe

  A savory side dish of egg-filled sandfish braised in a spicy sauce over a bed of refreshing autumn Korean radish.

• Dakbong Yangnyeom Jorim (Braised Seasoned Chicken Drumettes)

  A chicken dish of chicken drumettes coated in potato starch, pan-fried until crispy, and tossed in a sweet and spicy special sauce.

• Rich and Savory Dak Gomtang (Chicken Soup)

  A clear, mild soup made by thoroughly simmering trimmed chicken and aromatics into a rich broth.

• Rich and Fragrant Homemade Saenggang Cheong (Ginger Syrup)

  A concentrated ginger syrup made by gently simmering settled ginger juice with sugar, ready to enjoy immediately without any aging time.

• Crisp Unsalted Musaengchae (Spicy Radish Salad)

  A crisp spicy radish salad seasoned with fish sauce for rich savory flavor, made right away without salting first.

• Sun-Dried Goguma Mallaengi (Chewy Dried Sweet Potatoes)

  A chewy, natural snack made by pressure-steaming sweet potatoes, slicing them, and drying them in the autumn sun.

• Spicy, Refreshing Daegu Tang (Codfish Soup) with Radish

  A spicy and refreshing soup made by simmering cleaned fresh cod and Korean radish in anchovy broth.

• Bassak Beef Bulgogi (Crispy Grilled Beef Bulgogi)

  A special grilled dish of finely cut beef marinated in a savory soy seasoning and pan-grilled until dry and crispy without any broth.

• Sweet, Sour, Chewy Saesongi Beoseot Jangajji

  A sweet and tangy pickled king oyster mushroom side dish finished in just one day by pouring hot boiled pickling soy liquid over the mushrooms.

• Rich and Savory Jangeo Tang (Eel Soup)

  A nourishing restorative soup made by simmering boiled, mashed eel broth with blanched vegetables in a savory soybean paste seasoning.

• Kkoari Gochu Myeolchi Bokkeum (Stir Fried Anchovies with Peppers)

  A side dish made by simmering crisply stir-fried tiny dried anchovies and pierced shishito peppers in a soy sauce seasoning.

• Buckwheat Crepes and Spring Rolls with Leftover Holiday Food

  A special one-dish meal made by stir-frying leftover Chuseok japchae and seasoned namul until spicy, then rolling them up in buckwheat crepes and rice paper.

• Tender and Chewy Yeongeun Jorim (Braised Lotus Root)

  A savory, slightly sweet side dish of lotus root slowly simmered over low heat until deeply colored and chewy.

• Homemade Jjajangmyeon (Black Bean Sauce Noodles)

  A 5- to 6-serving noodle dish made by frying chunjang to remove its bitterness and loading it generously with vegetables and pork.

• Jeonbok Bokkeum (Stir Fried Abalone) with Oyster Sauce

  A dish of prepared abalone and colorful vegetables stir-fried quickly over high heat with an oyster sauce seasoning.

• Fragrant Spring Dureup Bap (Rice with Angelica Tree Shoots)

  A fragrant earthen pot rice dish made with seasonal spring angelica tree shoots and abalone.

• Fragrant Bangpungnamul Muchim (Seasoned Coastal Glehnia Greens)

  A spring greens side dish of blanched coastal glehnia tossed in a sweet and spicy gochujang seasoning to highlight its distinct aroma.

• Tender and Sweet Putmaneul Jjim (Steamed Green Garlic)

  A spring side dish of green garlic coated in soy flour, steamed, and tossed in a sweet and spicy seasoning.

• Dakgaejang (Spicy Chicken Soup) with Bracken Fern

  A spicy soup made by seasoning shredded chicken, bracken fern, and mung bean sprouts, then simmering them in an aromatic chicken broth.

• Sweet and Tangy Sebalnamul Muchim (Seasoned Spergularia Greens)

  A spring greens side dish made with quickly blanched sebalnamul (spergularia) tossed in regular soy sauce, gochugaru, and vinegar.

• Chewy and Savory Kkomak Jjim (Steamed Cockles)

  A seafood side dish made by topping blanched blood cockles with a spicy, sweet soy sauce dressing.

• Honghap Tang (Clear Mussel Soup)

  A refreshing Honghap tang (clear mussel soup) made with minimal water to draw out a milky, deeply rich broth.

• Crispy Sweet and Spicy Gireum Tteokbokki (Pan-Fried Rice Cakes)

  A super simple snack made by parboiling rice cakes, stir-frying them in oil until crispy, and tossing them in a sweet and spicy sauce.

• Crunchy Mumallaengi Kimchi (Dried Radish Kimchi) Side Dish

  Mumallaengi kimchi (dried radish kimchi) flavored with dried chili leaves and glutinous rice paste made with anchovy broth for deep savoriness.

• Jeonbokbap (Abalone Rice) with Fragrant Dallae Sauce

  A specialty rice dish cooked in water infused with abalone entrails, topped with gently steamed abalone meat and mushrooms, and mixed with wild garlic sauce.

• Tender, Fragrant Chamnamul Muchim (Seasoned Chamnamul)

  A fragrant spring side dish made by briefly blanching chamnamul in boiling water and tossing it with simple seasonings.

• Ojingeo Dallae Muchim (Spicy Squid and Wild Chive Salad)

  A special springtime side dish of blanched squid and pungent dallae tossed in a sweet and sour cho-gochujang dressing.

• Soft Nuts Gangjeong (Crispy Nut Brittle Snack) with Cocoa

  A chocolate-flavored gangjeong snack made by coating cereal and nuts in cocoa syrup and setting them gently until soft.

• Spicy Beoseot Kalguksu (Mushroom Noodle Soup)

  A special noodle soup dish packed with a variety of mushrooms and simmered in a spicy, comforting broth.

• Crispy Goguma Mattang (Candied Sweet Potatoes)

  A sweet snack of crispy candied sweet potatoes cooked in the microwave and pan without deep-frying.

• Doraji Cho Muchim (Sweet and Sour Bellflower Root) with Cucumber

  A special side dish of bellflower root rubbed with salt to remove its bitterness and tossed with cucumber in a sweet and sour dressing.

• Kkaennip Sun Bokkeum (Stir-Fried Perilla Sprout Greens)

  A savory side dish made by lightly blanching baby perilla leaves, seasoning them, and stir-frying in perilla oil.

• Chewy and Crisp Japchae (Stir-Fried Glass Noodles)

  A celebratory japchae made by stir-frying sweet potato glass noodles, meat, and various vegetables separately, then tossing them together harmoniously.

• Hearty Biji Jjigae (Soybean Curd Puree Stew)

  A hearty stew made by stir-frying seasoned pork and kimchi, then simmering them together with soybean curd puree.

• Spicy Eomuk Bokkeum (Stir-Fried Fish Cakes)

  A spicy banchan of fish cakes stir-fried in quick chili oil to stay chewy and moist.

• Gul Tteokguk (Rice Cake Soup with Oysters)

  A rice cake soup made with fresh in-season oysters in an anchovy broth for a refreshing and fragrant flavor.

• Tender and Moist Chicken Katsu

  A fried dish for 2 made by thinly pounding and seasoning chicken breast, frying it until crispy, and serving it with a special sauce.

• Dubu Jjigae (Tofu Stew) in Rich, Spicy Broth

  A spicy stew made with thick slices of handmade tofu and salted fermented shrimp, simmered in a deep, rich broth created by stir-frying pork belly.

• Dongji Patjuk (Winter Solstice Red Bean Porridge)

  A traditional Dongji patjuk made with smooth, strained red bean sediment and chewy glutinous rice cake balls.

• Pa Kimchi (Green Onion Kimchi) Pickled in Fish Sauce

  A pa kimchi side dish made by pickling trimmed scallions in fish sauce and mixing them with anchovy broth instead of glutinous rice paste.

• Spicy, Addictive Dwaeji Galbijjim (Braised Pork Ribs)

  Tender pork ribs braised in a spicy seasoning after marinating in fresh fruit and onion juice.

• Crisp, Sweet Gul Muchim (Seasoned Fresh Oysters)

  Fresh oysters tossed on the spot with sweet pear and crisp Korean radish.

• Busan Food Alley-Style Bibim Dangmyeon (Spicy Glass Noodles)

  A glass noodle dish tossed moistly with blanched vegetables, fish cake, and a spicy seasoning sauce.

• Crispy Sweet and Spicy Geongalchi Jorim (Braised Dried Cutlassfish)

  A rice side dish of dried cutlassfish coated in starch, pan-fried until crispy, and tossed in a sweet and spicy sauce.

• Sweet and Sour Gwamegi Muchim (Seasoned Semi Dried Herring)

  A special one-dish meal of prepared gwamegi tossed with fresh vegetables and a sweet and sour sauce.

• Auk Guk (Mallow Soup with Soybean Paste)

  A savory autumn mallow soup made by simmering soybean paste in an anchovy broth brewed with rice water.

• Sweet and Sour Parae Muchim (Seasoned Green Laver)

  A sweet and sour winter side dish of salted radish shreds and fragrant green laver tossed in a fish sauce dressing.

• Sweet and Savory Grilled Pork Collar

  Thick-cut pork shoulder scored and marinated in an apple juice soy sauce marinade, then pan-braised until glazed and tender.

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

  A Gyeongsang-do style squid and radish soup with a deep, spicy flavor made by stir-frying radish and gochugaru in perilla oil.

• Hearty Kimchi Ppyedagwi Tang (Pork Bone Soup with Kimchi)

  A soup dish made by gently simmering aged kimchi and pork backbones in rich, long-simmered backbone broth.

• Buchu Kimchi (Garlic Chive Kimchi)

  A clean-tasting garlic chive kimchi side dish tossed together in 30 minutes using anchovy broth instead of glutinous rice paste.

• Dwaeji Deungppyeo Gomtang (Pork Backbone Soup)

  A milky, savory soup made by soaking pork backbone to draw out blood and simmering it thoroughly multiple times.

• Sweet, Savory, and Crisp Ueong Jorim (Braised Burdock Root)

  A side dish made by soaking burdock root in vinegar water to remove bitterness, then braising it until sweet and savory.

• Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)

  A savory side dish made by soaking salted seaweed stems to remove the salt, then stir-frying them with onion.

• Yak Gochujang (Seasoned Beef Red Chili Paste) with Leftover Tteokgalbi

  A stir-fried chili paste made by simmering seasoned tteokgalbi and onions with gochujang.

• Clear and Rich Bajirak Guk (Clam Soup)

  A clear soup that brings out the rich, refreshing savoriness of fresh manila clams.

• Spicy Tteokgalbi Spaghetti (Grilled Minced Short Ribs)

  A fusion noodle dish made by stir-frying leftover holiday tteokgalbi with ketchup and gochujang for a spicy kick.

• Spicy Bukeo Bokkeum (Stir Fried Dried Pollock)

  A side dish made by crisping dried pollock in oil and tossing it in a spicy-sweet sauce.

• Clean Sogogi Tangguk (Beef and Radish Soup) with Kelp Broth

  A clear soup made by simmering seasoned beef, Korean radish, and tofu in kelp-infused broth.

• Crispy Yangbaechu Bokkeum (Stir Fried Cabbage)

  A crunchy stir-fried cabbage side dish cooked quickly over high heat with ham and onion.

• Rich and Savory Cheonggukjang Jjigae (Fermented Soybean Paste Stew)

  A savory cheonggukjang jjigae made by simmering pork and tofu in an anchovy broth brewed with rice water.

• Spicy Appetizing Kkwari Gochu Jjim (Steamed Shishito Peppers)

  A summer side dish of flour-coated, steamed shishito peppers gently tossed in a sweet and spicy seasoning sauce.

• Spicy Ojingeochae Bokkeum (Stir-Fried Dried Squid Strips) with Chili Oil

  A sweet and spicy side dish made by tossing dried shredded squid in a seasoned chili oil sauce.

• Spicy and Sweet Tteokbokki (Simmered Rice Cakes) with Fish Cake Broth

  A 15-minute snack of simmered rice cakes made by simmering a sweet and spicy sauce into a fish cake and kelp broth.

• Mayak Kimbap (Mini Seaweed Rice Rolls) with Mustard Sauce

  Mini seaweed rice rolls filled with simple ingredients and dipped into a tangy, pungent mustard sauce.

• Crisp and Refreshing Quick Oi Kimchi (Cucumber Kimchi)

  A quick oi kimchi (cucumber kimchi) made by tossing salted cucumbers directly in seasonings for a crisp, fresh bite.

• Sweet and Tangy Oi Minari Gochujang Naengguk

  A summer cold soup made with water dropwort and cucumber in a gochujang and kelp broth, enjoyed like a cold raw fish soup broth.

• Sweet and Spicy Osam Bulgogi (Spicy Squid and Pork Belly Bulgogi)

  A stir-fried specialty dish of squid and pork belly tossed in a sweet and spicy seasoning and quickly cooked over high heat.

• Gamja Jjigae (Potato Stew) with Chewy Glass Noodles

  A spicy stew made by stir-frying pork and potatoes, simmering them in broth, and adding chewy glass noodles.

• Sweet and Spicy Myeolchi Bokkeum (Stir-Fried Anchovies)

  A side dish of tiny dried anchovies stir-fried over gentle heat and tossed in a sweet and spicy gochujang sauce.

• Kimchi Mari Guksu (Cold Noodles in Kimchi Broth)

  A refreshing summer noodle dish of chewy somyeon noodles topped with slushy cold kimchi broth and anchovy broth.

• Crisp Summer Yeolmu Kimchi (Young Summer Radish Kimchi)

  A seasonal summer young summer radish kimchi gently tossed in a seasoning made with ground red chili peppers and glutinous rice paste.