All recipes, page 14

2,063 recipes · page 14 of 21. Search recipes →

• Spicy and Refreshing Sogogi Guk (Beef Soup)

  A spicy and refreshing beef soup made with seasoned beef tossed in Korean chili flakes and a clean kelp broth.

• Haepari Naengchae (Chilled Jellyfish Salad) with Mustard

  A refreshing dish of blanched jellyfish, vegetables, and egg garnish tossed in a pungent garlic mustard dressing.

• Spicy Galchi Jorim (Braised Hairtail Fish) with Tender Radish

  A fish side dish where Korean radish is precooked in broth, then braised down with hairtail fish and a spicy seasoning sauce until slightly saucy.

• Crispy Bacon Sukju Bokkeum (Stir Fried Mung Bean Sprouts)

  A super simple stir-fried mung bean sprout dish cooked quickly over high heat with flavorful bacon.

• Sweet and Sour Pajeori (Seasoned Green Onion Salad)

  A seasoned large green onion salad tossed lightly on the spot with gochugaru and vinegar.

• Fragrant Chwinamul Muchim (Seasoned Aster Greens)

  A seasoned vegetable side dish made by blanching chwinamul and tossing it gently with soup soy sauce and toasted sesame oil to bring out its distinctive aroma.

• Crisp and Refreshing Baechu Geotjeori (Fresh Cabbage Kimchi)

  A crisp, fresh geotjeori kimchi made by salting napa cabbage hearts and tossing them in a seasoning of blended red chili peppers and onion.

• Tender-Crisp Maneuljjong Bokkeum (Stir-Fried Garlic Scapes)

  A simple side dish made by stir-frying garlic scapes alone to bring out their sweet flavor and signature tender-crisp bite.

• Hearty Gochu Chamchi (Spicy Chili Tuna) with Lots of Vegetables

  A hearty side dish made by stir-frying canned tuna with colorful vegetables in a spicy sauce.

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

  A fragrant side dish made by layering washed perilla leaves with a savory, umami-rich seasoning sauce to mature.

• Yangbaechu Doenjang Guk (Cabbage Soybean Paste Soup)

  A refreshing soup for 2 made with subtly sweet cabbage and savory doenjang dissolved in broth.

• Crispy Geonparae Bokkeum (Stir Fried Dried Green Laver)

  A simple side dish made by stir-frying cleaned dried green laver in oil until crispy and seasoning it with sugar and salt.

• Fragrant Meongge Bibimbap (Sea Squirt Rice Bowl)

  A spring one-bowl specialty made with cleaned seasonal sea squirt and fresh vegetables tossed in sweet and tangy vinegar-gochujang sauce.

• Crisp Oi Sobagi (Stuffed Cucumber Kimchi)

  A spring cucumber kimchi salted in boiling brine to stay crisp and stuffed with seasoned vegetables.

• Sweet and Tangy Silken Tofu Salad for Dieting

  A 5-minute silken tofu salad topped with a sweet and tangy dressing infused with wild chives.

• Fragrant and Crisp Dallae Bomdong Muchim

  A spring geotjeori side dish made by lightly tossing dallae and bomdong in a sweet and tangy basic seasoning.

• Bacon-wrapped rice rolls Pan-Fried to Golden Brown for Picnics

  A lunchbox-friendly rice dish made by wrapping vegetable fried rice in bacon and pan-frying it until golden brown.

• Savory Abalone Bokkeumbap (Abalone Fried Rice) with Intestines

  A nutty one-bowl abalone dish made by stir-frying strained abalone intestine juice and chewy meat over high heat.

• Neutari Beoseot Bokkeum (Stir Fried Oyster Mushrooms)

  A side dish made by tossing blanched mushrooms in a spicy sauce and stir-frying them quickly over high heat.

• Sweet and Spicy Sogalbijjim (Braised Beef Short Ribs)

  Sogalbijjim braised sweet and spicy in a marinade made with gochugaru and pear juice.

• Spicy and Refreshing Ureok Maeuntang (Spicy Rockfish Stew)

  A refreshing Ureok maeuntang (spicy rockfish stew) made by simmering the rockfish head for a deep broth, then cooking it with vegetables and spicy seasoning.

• Sweet and Sour Totnamul Muchim (Seasoned Seaweed Fusiforme)

  A seaweed side dish made by lightly blanching in-season winter tot and tossing it in a sweet and sour seasoning.

• Savory Bomdong Doenjang Guk (Soybean Paste Soup with Spring Cabbage)

  A clear, deeply savory soup made with blanched spring cabbage tossed in soybean paste and simmered in manila clam broth.

• Namul (Seasoned Herbal Side Dishes) for Jeongwol Daeboreum

  A trio of Jeongwol Daeboreum side dishes featuring soybean sprouts, spinach, and dried zucchini properly seasoned and stir-fried.

• Thick-Cut Seokbakji (Radish Kimchi)

  A winter kimchi made by cutting sweet in-season radish into thick pieces, tossing them in basic seasonings, and letting them ferment.

• Refreshing Bukeo Miyeok Guk (Seaweed Soup with Dried Pollock)

  A refreshing soup made by stir-frying dried pollock and seaweed in toasted sesame oil, adding water, and simmering thoroughly.

• Golden-Brown Dongtae Jeon (Pan Fried Battered Pollack Fillets)

  A holiday pancake dish made by coating drained pollock fillets in egg wash, topping them with garnishes, and pan-frying until golden.

• Samgyeopsal Doenjang Gui (Grilled Soybean Paste Pork Belly)

  A special dish featuring pork belly marinated in savory doenjang seasoning, grilled to perfection, and served with a refreshing seasoned garlic chives salad.

• Mild Gyeran Guk (Egg Drop Soup) Seasoned with Saeujeot

  A mild egg drop soup made by beating eggs into kelp broth and seasoning with salted fermented shrimp (saeujeot).

• Crisp and Tangy Summer Kkakdugi (Radish Kimchi)

  A summer kkakdugi salted with sugar and salt to bring out natural sweetness, tossed lightly without starch paste.

• Sweet and Spicy Kkolttugi Jorim (Braised Baby Squid)

  A side dish made by soaking dried baby squid to reduce saltiness, then stir-frying it in a sweet and spicy seasoning.

• Sweet and Spicy Beef Bokkeum Gochujang

  A stir-fried seasoned sauce made by simmering seasoned beef with gochujang and pear juice.

• Smooth, Hearty, and Simple Corn Soup

  A savory corn soup made by blending and simmering sweet corn with butter-sautéed onions.

• Doenjang Gaji Gui (Grilled Eggplant with Soybean Paste)

  A special side dish of thickly sliced eggplant pre-grilled, brushed with a savory doenjang sauce, and lightly grilled once more.

• Spicy Chewy Bibim Naengmyeon (Spicy Cold Noodles)

  A refreshing summer noodle dish tossed in aged spicy sauce and topped with pickled radish and cucumber.

• Clear Jogae Miyeok Guk (Seaweed Soup with Clams)

  A clear, clean seafood soup made with dried seaweed stir-fried in toasted sesame oil and fresh hard clam meat.

• Kimchi Bap Jeon (Pan Fried Kimchi Rice Cakes) with Cheese

  A one-bowl dish made by mixing cold cooked rice with finely chopped kimchi and sliced cheese, then pan-frying until crispy.

• Hobak Bokkeum (Stir-Fried Zucchini) with Savory Clams

  A summer side dish of squash stir-fried with salted fermented shrimp and chewy clam meat to bring out rich savory flavor.

• Colorful Gochu Japchae (Stir-Fried Peppers and Pork)

  A Chinese-style stir-fry of julienned chili peppers and pork cooked quickly over high heat, served with steamed flower buns.

• Sweet and Salty Crispy Kkongchi Ganjang Jorim (Soy Braised Saury)

  A side dish made with pacific saury coated in potato starch, pan-fried until crispy, and braised in a sweet and savory sauce.

• Sweet and Chewy Corn Chapssal Jeon (Glutinous Rice Corn Pancakes)

  A sweet snack pancake made by mixing ground corn and almonds into a glutinous rice batter and pan-frying until golden brown.

• Sweet and Sour Gaji Tangsu (Crispy Eggplant)

  A special one-bowl dish of twice-fried crispy eggplant served with a sweet and sour sauce.

• Simple Microwave Gaji Muchim (Seasoned Steamed Eggplant)

  A super simple everyday side dish of eggplant cooked in the microwave and tossed in a savory doenjang seasoning.

• Sweet and Spicy Maneul Muchim (Seasoned Garlic)

  A 10-minute side dish of garlic pan-fried in oil to remove its pungent sharpness and tossed in a sweet and spicy gochujang seasoning.

• Ojingeo Chomuchim (Spicy Sour Squid Salad)

  A special side dish of parboiled squid and crisp vegetables tossed in a sweet and sour gochujang dressing.

• Refreshing Cold Buckwheat Noodles with Slushy Broth

  Refreshing summer cold buckwheat noodles served in a semi-frozen, slushy broth brewed from bonito flakes and anchovies.

• Appetizing Kkwari Gochu Jjim (Steamed Shishito Peppers)

  A special side dish of shishito peppers coated in raw soy flour, steamed, and gently tossed in seasoning sauce.

• Tuna Kkaennip Jeon (Pan Fried Perilla Leaves with Tuna)

  A 30-minute pan-fried dish of perilla leaves stuffed with drained canned tuna and finely minced vegetables, cooked until golden brown.

• Super Simple Grilled Zucchini and Onion Pancake

  Two super simple side dishes quickly pan-fried until golden in oil using seasonal Korean zucchini and onions.

• Kimchi Yubu Guksu (Kimchi Fried Tofu Noodle Soup)

  A noodle dish served with blanched fried bean curd and sautéed kimchi over a rich anchovy broth.

• Yangbaechu Ssambap (Steamed Cabbage Rice Rolls)

  Bite-sized rice rolls wrapped in steamed cabbage with moist tuna ssamjang.

• Crispy Padak (Fried Chicken with Scallions)

  A chicken dish featuring twice-fried crispy chicken paired with pungent shredded green onions and mustard sauce.

• Tuna Nurungji Jumeokbap (Tuna Scorched Rice Balls)

  Rice balls stuffed with spicy seasoned tuna and pan-fried until golden and crispy like nurungji.

• Golbaengi Muchim (Spicy Sea Snail Salad) with Noodles

  A drinking snack dish of sea snails and fresh vegetables tossed in an aged spicy sauce and served with thin wheat noodles.

• Sweet and Spicy Maneuljjong Muchim (Seasoned Garlic Scapes)

  A 5-minute side dish of lightly blanched garlic scapes tossed in a sweet and spicy seasoning sauce.

• Fragrant and Savory Ssuk Jeon (Pan Fried Mugwort Pancakes)

  Savory seasonal mugwort pancakes pan-fried until golden, highlighting the subtle aroma of spring.

• Fragrant and Crisp Minari Gim Muchim

  A simple side dish of lightly blanched water dropwort tossed with toasted seaweed and a soy sauce dressing.

• Rich and Deep Dipori Yuksu (Large Anchovy Stock)

  A rich foundational stock made by toasting dried large-eyed herring in a dry pan and simmering them with vegetables.

• Fiery and Chewy Nakji Bokkeum (Stir-Fried Octopus)

  A 2-serving stir-fried octopus dish cooked quickly over high heat to minimize moisture and bring out the spicy flavor.

• Nakji Kalguksu (Noodle Soup with Octopus)

  A 2-serving noodle soup made by gently simmering cleaned small octopus in anchovy broth for a chewy, refreshing bite.

• Slow-Simmered Dwaeji Galbi Kimchi Jjim (Braised Pork Ribs with Kimchi)

  A braised dish made by topping blanched pork ribs with aged sour kimchi and simmering them slowly until tender.

• Rich and Soft Potato Salad for Lunchboxes

  A savory side-dish salad made by mashing boiled potatoes and tossing them with salted vegetables and mayonnaise.

• Spicy and Refreshing Haemul Jjamppong (Spicy Seafood Noodle Soup)

  A Chinese Korean spicy seafood noodle soup made by stir-frying squid, clam meat, and shrimp into a rich, refreshingly spicy broth.

• Chamnamul Muchim (Seasoned Chamnamul)

  A spring greens side dish of lightly blanched chamnamul gently tossed in a savory doenjang seasoning.

• Tender Pork Bulgogi (Marinated Pork) in Sweet Soy Sauce

  Tender pork bulgogi marinated in a soy sauce mixture and stir-fried until dry and well-browned.

• Smooth and Creamy Sweet Pumpkin Soup

  A smooth sweet pumpkin soup made by cooking butter-sautéed onions and kabocha squash, blending them until fine, and simmering with milk.

• Sweet and Sour Ueong Muchim (Seasoned Burdock Root)

  A side dish made with julienned burdock root lightly blanched and tossed in a sweet and sour gochujang dressing.

• Easy Jjajangmyeon (Black Bean Sauce Noodles) with Powder

  A noodle dish made easily by simmering meat and vegetables with jajang powder instead of chunjang.

• Sweet and Spicy Tuna Bokkeum Gochujang (Stir Fried Red Pepper Paste with Tuna)

  A sweet and spicy, all-purpose stir-fried chili paste made by simmering drained canned tuna and onions in a rich gochujang seasoning.

• Fragrant Dallae Jang (Wild Chive Soy Sauce)

  A seasoned soy sauce made by mixing cleaned wild garlic with soy sauce and various seasonings, served over rice or alongside pan-fried dishes.

• Kongnamul Bukeo Guk (Bean Sprout Dried Pollock Soup)

  A clear hangover soup made by simmering perilla oil-sautéed dried pollack with refreshing soybean sprouts.

• Warming Nakji Kimchi Juk (Octopus and Kimchi Porridge)

  A specialty porridge dish made by simmering well-fermented kimchi and chewy small octopus thoroughly in anchovy broth.

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

  A deeply savory stew simmered in rice-water anchovy broth with fragrant wild chives.

• Sweet Yuzu Muffins Packed with Yuja Marmalade

  Fragrant and soft home-baked muffins made by mixing yuja marmalade into the batter.

• Spicy, Sweet, and Sour Pa Muchim (Seasoned Green Onions)

  A seasoned side dish of finely shredded large green onions tossed in a soy sauce, vinegar, and chili flake dressing, served alongside grilled meats.

• Crispy Maneul Myeolchi Bokkeum (Stir Fried Anchovies with Garlic)

  A side dish of tiny dried anchovies fried crisp in garlic oil and coated in a sweet and spicy sauce.

• Savory Siraegi Bap (Rice with Dried Radish Greens)

  A special one-bowl rice dish made by topping rice with tender dried radish greens seasoned with perilla oil and soup soy sauce.

• Chewy, Clean Gamja Jeon (Potato Pancake) Without Flour

  A pan-fried dish made without flour, using only grated potato solids and natural potato starch for a chewy, clean flavor.

• Super Simple Warm and Refreshing Eomuk Guk (Fish Cake Soup)

  A super simple soup made by simmering Korean radish and fish cakes in anchovy broth for a refreshing, clean flavor.

• Soft Sweet Potato Pound Cake for a Sweet Snack

  A moist, soft home-baked pound cake packed with sweet potatoes simmered in sugar.

• Spicy Gopchang Jeongol (Beef Tripe Hot Pot) with Glass Noodles

  A spicy hot pot boiled with prepared beef small intestines, vegetables, and sweet potato glass noodles.

• Spicy Chewy Kodari Yangnyeom Gui (Seasoned Grilled Half Dried Pollock)

  A chewy fish side dish grilled first with sesame oil and soy sauce, then finished with a spicy seasoning paste.

• Spicy and Refreshing Kimchi Tteokguk (Rice Cake Soup with Kimchi)

  A spicy rice cake soup made by simmering well-fermented kimchi and rice cakes in rich anchovy broth.

• Mild and Savory Ganjang Tteokbokki (Soy Sauce Rice Cakes)

  A mild tteokbokki simmered in a savory soy sauce seasoning and anchovy broth instead of spicy red chili paste.

• Mild and Fluffy Gyeran Tang (Egg Soup) with Kelp Broth

  A mild soup made by whisking beaten egg into kelp broth and simmering it in an earthenware pot until soft and curd-like.

• Mulmiyeok Cho Muchim (Seaweed in Sweet Vinegar Sauce)

  A side dish of briefly blanched fresh seaweed tossed with crisp vegetables in a sweet and sour seasoning.

• Super Simple Dried Fruit Scones for a Sweet Snack

  Super simple Dried fruit scones baked crisp in the oven with sweet and tangy dried fruit.

• Flavor-Packed Savory Stir-Fried Udon

  A noodle dish stir-fried with bouncy seafood and crisp vegetables in a savory oyster sauce seasoning.

• Kongnamul Kodari Jjim (Braised Pollock with Soybean Sprouts)

  A braised dish featuring chewy semi-dried pollock and crisp soybean sprouts in a spicy sauce thickened with a starch slurry.

• Sweet and Smooth Danpatjuk (Sweet Red Bean Porridge)

  A sweet red bean porridge made by simmering smooth red bean purée with chewy glutinous rice dumplings and sugar.

• Crispy Buffalo Wings Baked with Spicy Hot Sauce

  A special dish of crispy baked chicken wings tossed in spicy hot sauce.

• Clear and Refreshing Kodari Jjigae (Semi-Dried Pollock Stew)

  A clear, refreshing stew made by simmering semi-dried pollock and vegetables.

• Ganjang Bibim Guksu (Soy Sauce Mixed Noodles) Japchae-Style

  A 15-minute savory soy sauce mixed noodle dish topped with stir-fried vegetables and egg garnish like japchae.

• Rich Deulkkae Miyeok Guk (Seaweed Soup with Perilla Seeds)

  A milky broth dish made by sautéing seaweed in perilla oil and simmering it with kelp broth and perilla seed powder.

• Pyogo Beoseot Bokkeum (Stir-Fried Shiitake Mushrooms)

  A savory shiitake mushroom stir-fry cooked in perilla oil with vegetables and finished with nutty perilla seed powder.

• Tender Dwaeji Suyuk (Boiled Pork Belly Slices)

  Tender boiled pork simmered with doenjang and aromatics to remove any gamey odor.

• Neat Finger Sandwiches with Seasonal Sweet Persimmon

  Bite-sized snack sandwiches neatly made with seasonal sweet persimmon and fresh vegetables.

• Refreshing and Savory Myeongranjeot Guk (Salted Pollock Roe Soup)

  A refreshing and deeply savory soup made by simmering salted fermented pollack roe and tofu in anchovy broth.

• Dak Bokkeum Tang (Spicy Braised Chicken) with Potatoes and Dangmyeon

  A spicy one-dish meal of blanched chicken marinated in seasoning and simmered with potatoes and glass noodles.

• Crispy Kkomak Tangsuyuk (Sweet and Sour Fried Cockles)

  A special tangsuyuk dish featuring boiled cockle meat fried until crispy and tossed in a sweet and sour sauce.