All recipes, page 2

2,062 recipes · page 2 of 21. Search recipes →

• Crisp Maesil Jangajji (Pickled Green Plums)

  A long-lasting preserve made by salting green plums first to moderate sweetness and bring out a crisp texture.

• Spicy Savory Gochu Jangmul (Simmered Chili Pepper Relish)

  A summer specialty side dish made by simmering anchovies and minced Cheongyang chili peppers until savory, perfect to pair with rice or noodles.

• Crisp Maneuljjong Muchim Bibimbap (Bibimbap with Seasoned Garlic Scapes)

  A one-bowl meal made by blanching finely chopped garlic scapes, tossing them in a sweet and spicy seasoning, and mixing them with rice and a fried egg.

• Refreshing and Crisp Oiji Naengguk (Cold Pickled Cucumber Soup)

  A chilled summer soup made by seasoning the water used to soak pickled cucumbers with vinegar and aromatics.

• Smoky Pan-Seared Jeyuk Bokkeum (Stir-Fried Pork)

  Spicy stir-fried pork cooked dry over high heat for a smoky flavor and tossed with crisp shishito peppers.

• Geonsaeu Maneuljjong Bokkeum (Stir Fried Garlic Scapes and Shrimp)

  A 5-minute side dish stir-fried dry with savory dried shrimp.

• Crispy Kimchi Jeon (Kimchi Pancake) with Sparkling Water

  A special kimchi jeon pan-fried to a crisp texture with sparkling water and potato starch.

• Easy Refreshing Yeolmu Mulkimchi (Young Summer Radish Water Kimchi)

  A refreshing summer young summer radish water kimchi made easily by blending cold cooked rice instead of cooking a starch porridge.

• Smoky Jjjukkumi bokkeum (stir-fried webfoot octopus)

  A spicy stir-fry featuring blanched webfoot octopus cooked quickly over high heat to stay juicy without getting watery, infused with smoky aroma.

• Crunchy Oiji Muchim (Seasoned Pickled Cucumbers)

  A crunchy summer side dish of thinly sliced pickled cucumber soaked to remove excess salt and tossed in a sweet, tangy, and spicy seasoning.

• Chewy Potato Starch Sujebi (Hand-Torn Noodle Soup)

  A one-bowl meal of chewy hand-torn noodles in anchovy broth made with potato starch so they stay firm without getting soggy.

• Crispy and Chewy Gamja Jeon (Potato Pancake)

  Gamja jeon made without flour by pan-frying both shredded and grated potatoes to bring out both crispness and chewiness.

• Crunchy Waterless Oiji (Korean Pickled Cucumbers)

  A summery side dish of Korean pickled cucumbers, cured without water using salt and corn syrup to achieve an extra-crunchy texture.

• Savory, Tender Aehobak Bokkeum (Stir-Fried Zucchini)

  A tender Korean zucchini side dish seasoned with salted fermented shrimp and gently steamed to perfection.

• Sweet and Sour Oi Naengguk (Chilled Cucumber Soup)

  A chilled cucumber soup for 2, made clean and flavorful using tuna extract sauce and simple seasonings without cold noodle broth.

• Sweet and Spicy Dak Bokkeum Tang (Spicy Braised Chicken)

  A hearty main dish where chicken and potatoes are pre-seasoned and parboiled, then braised with a sweet and spicy seasoning sauce and glass noodles.

• Kkwarigochu Myeolchi Bokkeum (Stir-Fried Anchovies and Shishito Peppers)

  A spicy side dish made by tossing medium dried anchovies crisped in garlic oil with shishito peppers braised in a savory sauce.

• Traditional Oiji (Korean Pickled Cucumbers)

  A traditional preserved side dish fermented at a cool room temperature to a golden-yellow hue by repeatedly pouring boiled brine over the cucumbers.

• Gaji Bokkeum (Stir Fried Eggplant) with Garlic Scapes

  A stir-fried side dish combining tender eggplant with crisp garlic scapes, braised with a splash of water as if steamed.

• Crispy and Chewy Kimchi Jeon (Kimchi Pancake) with Grated Potato

  A kimchi pancake made crispy and chewy with reduced flour, using the natural starch and moisture from grated potatoes.

• Crispy Yeolmu Kimchi (Young Summer Radish Kimchi)

  A crisp spring yeolmu kimchi side dish made with plenty of broth, using blended cold cooked rice in the seasoning instead of flour paste.

• Tender Pressure Cooker Sogalbijjim (Braised Beef Short Ribs)

  A braised beef short rib dish cooked until fall-off-the-bone tender in a pressure cooker, then simmered down with vegetables until the sauce clings.

• Spicy Agwi Jjim (Braised Spicy Anglerfish)

  A seafood dish of blanched soybean sprouts and monkfish stir-fried quickly over high heat in a spicy seasoning.

• Chewy Gamja Jorim (Braised Potatoes) That Won't Break

  A chewy soy sauce side dish made by salting and macerating potatoes in corn syrup to draw out moisture before braising.

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

  A special dish of pork baby back ribs roasted crispy in an air fryer and tossed in a sweet chicken glaze.

• Fragrant and Crisp Gajuk-Namul Jangtteok (Fermented Paste Pancake)

  A spring delicacy pancake made by tossing Chinese toon shoots in a doenjang and gochujang batter and pan-frying until crisp.

• Mechurial Jangjorim (Soy-Braised Quail Eggs) with Shishito

  A meatless, clean-tasting weeklong side dish of boiled quail eggs braised with shiitake mushrooms and shishito peppers.

• Crispy and Sweet-Spicy Jeyuk Bokkeum (Stir-Fried Pork)

  A meat dish made by quickly stir-frying thinly sliced pork belly over high heat with garlic scapes and a sweet and spicy seasoning.

• Sweet and Sour Golbaengi Muchim (Spicy Sea Snail Salad)

  Golbaengi muchim tossed with fragrant water dropwort and crisp vegetables in a sweet and sour sauce.

• Maneuljjong Jangajji (Pickled Garlic Scapes)

  A pickle made by pouring boiled soy sauce brine over tender in-season garlic scapes to enjoy crunchy throughout 1 year.

• Crisp Sweet and Spicy Maneuljjong Muchim (Seasoned Garlic Scapes)

  A spring side dish of lightly blanched garlic scapes tossed in a sweet and spicy gochujang seasoning.

• Crisp Oi Sobagi (Stuffed Cucumber Kimchi) Banchan

  A quick, simple oi sobagi (stuffed cucumber kimchi) soaked in boiling salt water to preserve a crisp, snappy crunch.

• Spicy and Rich Tuna Sundubu Jjigae (Soft Tofu Stew with Tuna)

  A spicy and rich stew made by rendering chili oil with the oil from canned tuna.

• Chewy and Crispy Buchu Jeon (Garlic Chive Pancake)

  A garlic chive pancake made with grated potato batter to cut down on flour while enhancing chewiness and crispiness.

• Maneuljjong Bokkeum (Stir-Fried Garlic Scapes)

  Garlic scapes stir-fried to a tender-crisp texture in a sweet and savory soy sauce seasoning.

• Cream Pasta with Cashews and No Milk or Cream

  A dairy-free 1-serving cream pasta made nutty and rich by blending soy milk and roasted cashews.

• Spicy Dwaeji Galbijjim (Braised Pork Ribs)

  A hearty braised pork rib dish simmered in a spicy-sweet gochugaru seasoning enhanced with pear juice.

• Crisp Smashed Cucumber Salad with Tsuyu and Vinegar

  A refreshing Chinese-style salad made by smashing cucumbers and tossing them with tsuyu and vinegar.

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

  A light spring one-pot pot-steamed rice topped with seasonal angelica tree shoots and shiitake mushrooms.

• Eomnamusun Muchim (Prickly Castor Oil Shoots)

  A spring side dish of blanched prickly castor oil tree shoots tossed simply with perilla oil and soup soy sauce.

• Soft Baektae Kongjaban (Simmered Black Soybeans) Without Soaking

  A mild side dish made by dry-toasting yellow soybeans without soaking them first, then simmering them in a savory soy glaze.

• Fragrant Dureup Sukhoe (Parboiled Angelica Tree Shoots)

  Spring angelica tree shoots quickly parboiled in salted boiling water to highlight their fragrant aroma and crisp bite.

• Aromatic Meowi Jangajji (Pickled Butterbur)

  A springtime side dish of meowi jangajji (pickled butterbur) with a pleasant bitterness, made by pouring boiling soy sauce brine over fresh greens.

• Seasoned Dallae Jang (Wild Chive Soy Sauce)

  A spring delicacy of cleaned wild garlic gently tossed in a savory soy sauce seasoning, served over rice or wrapped in dried seaweed.

• Spicy Kongnamul Muchim (Seasoned Soybean Sprouts) with Minari

  A side dish of crisp-boiled soybean sprouts tossed with fragrant water dropwort and spicy seasoning.

• Crisp Oi Sobagi (Stuffed Cucumber Kimchi)

  A special kimchi of cucumbers salted in hot brine for extra crunch and stuffed with seasoned garlic chives.

• Mild Broccoli Jeon (Pan Fried Broccoli Pancake)

  A light and mild broccoli pancake pan-fried fluffy with eggs and crab stick instead of flour.

• Fragrant Meongge Bibimbap (Sea Squirt Rice Bowl)

  A one-bowl meal of fragrant in-season sea squirt and crisp vegetables tossed with sweet and tangy homemade chojang.

• Fragrant and Crispy Minari Jeon (Water Dropwort Pancake)

  A fragrant water dropwort pancake made crispy by adding toasted dried shrimp and sparkling water.

• Sweet and Savory Andong Jjimdak (Braised Chicken with Vegetables and Noodles)

  Andong jjimdak features chicken and sweet potato glass noodles braised together in a sweet and savory soy sauce sauce.

• Mild Kkwari Gochu Jjim (Steamed Shishito Peppers)

  Light and mild steamed shishito peppers, lightly coated in flour, steamed until tender-crisp, and tossed in soy sauce seasoning.

• Sweet and Sour Oi Muchim (Seasoned Cucumber Salad) Without Salting

  A 3-minute oi muchim side dish tossed fresh in a sweet and sour seasoning without salting beforehand.

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

  A rich beef miyeok guk (beef seaweed soup) made with brisket broth and sauteed seaweed, deepened with tuna extract sauce.

• Savory Jjokpa Muchim (Seasoned Green Onions) with Gim

  A savory side dish of blanched scallions tossed with toasted seaweed and a sesame oil seasoning.

• Crisp and Fragrant Minari Muchim (Seasoned Water Dropwort)

  A fresh spring namul side dish of crisp water dropwort lightly tossed in a dressing seasoned with fish sauce and vinegar.

• Nutty and Textured Broccoli Potato Soup

  A hearty vegetable soup for 2 made by sautéing blanched broccoli and potato, blending them with milk, and simmering.

• Tender, Non-Greasy Jeyuk Bokkeum (Stir-Fried Pork)

  A one-dish meal of pork shoulder marinated in a soy sauce seasoning, stir-fried over high heat until dry, and served with vegetables.

• Spicy Yukgaejang (Spicy Beef and Scallion Soup)

  A spicy Yukgaejang (spicy beef and scallion soup) gently simmered with generous amounts of beef, bracken fern, and taro stems.

• Crispy Sebal Namul Jeon (Spergularia Pancake) with Dried Shrimp

  A spring spergularia pancake pan-fried until crispy and chewy, enriched with savory umami from dried shrimp.

• Crisp and Tender Sebalnamul Muchim (Seasoned Spergularia Greens)

  A tender spring greens side dish tossed with fish sauce and vinegar for a refreshing, geotjeori-style salad.

• Clean, Oil-Free Kimchi Jjim (Braised Kimchi) with Anchovies

  A light and savory braised kimchi simmered thoroughly with toasted dried soup anchovies and aged kimchi without meat.

• Savory Anchovy Kkaennip Jjim (Steamed Perilla Leaves)

  A fragrant side dish of prepped dried soup anchovies and perilla leaves gently steamed in a seasoned broth.

• Fragrant and Savory Ssuk Guk (Mugwort Soup)

  A savory doenjang soup made with tender mugwort, bomdong, and perilla seed powder.

• Dakgalbi (Spicy Stir-Fried Chicken) with Curry Powder

  Sweet and spicy Dakgalbi stir-fried with vegetables and seasoned with curry powder for extra flavor.

• Usamgyeop Sukju Bokkeum (Stir Fried Beef Belly and Sprouts) in 10 Minutes

  A savory 10-minute beef belly and mung bean sprout dish flash-fried over high heat to keep it crisp.

• Savory Meowi Namul Muchim (Seasoned Coltsfoot Greens)

  A spring side dish of tender young butterbur shoots blanched briefly and tossed in a savory doenjang seasoning.

• Crispy Pajeon (Scallion Pancake) with Potato Starch

  A crispy Korean pancake made with sweet spring scallions, squid, and a touch of potato starch in the batter.

• Buchu Muchim (Seasoned Garlic Chives)

  A spring side dish of tender first-harvest garlic chives and onion tossed fresh in a sweet, sour, and spicy seasoning.

• Soft Jinmichae Muchim (Seasoned Dried Squid Strips) Without Mayonnaise

  Moist seasoned dried squid strips tossed in a boiled and cooled seasoning sauce so they stay soft even after refrigerating.

• Spicy Ojingeo Mu Guk (Squid and Radish Soup)

  A spicy hangover soup made by simmering sweet radish and squid in anchovy broth.

• Spicy Dak Bokkeum Tang (Spicy Braised Chicken) with Oyster Sauce

  A spicy dak bokkeum tang braised until the sauce is reduced, using oyster sauce instead of gochujang for a deep savory flavor.

• Savory Sigeumchi Muchim (Seasoned Spinach) with Gochujang

  A spinach side dish seasoned with gochujang, toasted sesame oil, and sesame seeds for rich umami.

• Clean, Light Kimchi Jjigae (Kimchi Stew) with Anchovies

  A light stew simmered without meat, using toasted dried soup anchovies and kimchi brine.

• Spicy Pa Kimchi (Green Onion Kimchi) for Spring

  Scallion kimchi tossed with an umami-rich seasoning made from anchovy broth and fish sauce.

• Sweet and Tangy Fresh Yuchae Namul Muchim (Seasoned Canola Greens)

  A fresh springtime side dish of tender rapeseed greens tossed lightly in a sweet and tangy dressing.

• Kodari Jorim (Braised Semi-Dried Pollock) in Soy Sauce

  A mild braised fish dish simmered gently in soy sauce seasoning with Korean radish.

• Crispy and Savory Kimchi Jeon (Kimchi Pancake)

  A kimchi pancake made extra crispy and flavorful with canned tuna and potato starch.

• Samgyeopsal Suyuk (Boiled Pork Belly Slices)

  A low-moisture samgyeopsal suyuk steamed with the natural moisture of vegetables and ssanghwa-tang, yielding juicy and chewy pork belly.

• Spicy Dubu Jorim (Braised Tofu) with Seasoned Beef

  A hearty side dish of seasoned beef and thick-cut tofu braised in a spicy, flavorful broth.

• Sweet and Tangy Crisp Pachae Muchim (Seasoned Shredded Green Onions)

  A seasoned side dish of thinly shredded large green onions, rinsed to tone down their sharp bite, then tossed in a gochugaru and soy sauce dressing.

• Namul Bokkeum (Stir Fried Seasoned Vegetables)

  A Jeongwol Daeboreum side dish made by gently boiling dried chwinamul and gondre, then moistly stir-frying them with broth.

• Kongnamul Muchim, Mu Namul Muchim (Seasoned Soybean Sprouts and Radish)

  A vegetable side dish made by cooking soybean sprouts and julienned radish together in one pot, then seasoning each separately with basic seasonings.

• Geon Gaji Namul Bokkeum, Geon Hobak Namul Bokkeum

  A Jeongwol Daeboreum side dish made by soaking dried eggplant and zucchini in water, then stir-frying them with broth and letting them steam to finish.

• Crisp, Refreshing Bomdong Geotjeori (Fresh Spring Cabbage Salad)

  A spring seasonal bomdong geotjeori made extra juicy and crunchy with thick-cut julienned Korean radish.

• Saesongi Beoseot Bokkeum (Stir Fried King Oyster Mushrooms)

  A side dish of shredded king oyster mushrooms blanched and stir-fried spicy in a pork-style seasoning.

• Kkwari Gochu Eomuk Bokkeum (Stir-Fried Fish Cake with Shishito)

  A side dish of chewy fish cakes stir-fried without excess moisture alongside crisp shishito peppers.

• Sweet and Sour Doraji Muchim (Seasoned Bellflower Root)

  A crisp side dish of salted cucumber and bellflower root tossed in a spicy, sweet, and sour seasoning.

• Sweet and Tangy Jjolmyeon (Spicy Chewy Noodles)

  A Korean snack-bar noodle dish tossed with chewy noodles, crisp vegetables, and a sweet and tangy spicy sauce.

• Fragrant and Crisp Musaengchae (Spicy Radish Salad) with Minari

  A crisp side dish made of salted and drained radish tossed with fragrant water dropwort.

• Spicy Galchi Jorim (Braised Hairtail Fish) with Radish

  A side dish made by layering thick hairtail fish and radish with a basic seasoning sauce and braising them in a shallow, flavorful broth.

• Tender Pressure Cooker Pork Kimchi Jjim (Braised Kimchi)

  A hearty braised kimchi dish made by pressure-cooking pork backbone until tender and simmering it spicy with aged kimchi.

• Hearty Kimbap (Seaweed Rice Rolls) with Leftover Namul and Jeon

  A one-dish meal of kimbap rolled using holiday leftover seasoned vegetables and pan-fried delicacies as fillings.

• Refreshing Tangguk (Beef and Radish Soup) with Mussels

  A holiday memorial service tangguk simmered savory and clean with beef and mussels.

• Tteokguk (Rice Cake Soup) with Beef and Tofu Gukmi Topping

  A Gyeongsang-do-style rice cake soup enriched with savory beef and tofu topping (gukmi) for deep umami flavor.

• Sujeonggwa (Cinnamon Punch) with Ginger and Cinnamon

  A traditional dessert punch made by simmering ginger and cinnamon separately and adding gentle sweetness with honey.

• Doraji Namul Bokkeum (Stir-Fried Bellflower Root)

  A ceremonial doraji namul bokkeum (stir-fried bellflower root) with bitterness removed using coarse sea salt and cooked tender in broth.

• Crisp Kongnamul Muchim (Seasoned Soybean Sprouts) for Holidays

  A crisp kongnamul muchim side dish perfectly boiled without any fishy smell and tossed in a light, clean seasoning.

• Dwaeji Galbijjim (Braised Pork Ribs) in Sweet and Savory Sauce

  A main dish of Dwaeji galbijjim (braised pork ribs) cooked tender in a pressure cooker and braised down in a sweet and savory sauce.

• Savory Gosari Namul Bokkeum (Stir-Fried Bracken Fiddleheads)

  A holiday memorial service side dish of stir-fried bracken fern seasoned simply with tuna extract sauce and broth without green onion or garlic.

• Mild Munazul Bokkeum (Stir-Fried Radish Side Dish)

  A clean-tasting side dish made with minimal seasoning and no green onion or garlic to bring out the natural sweetness of the radish.