All recipes, page 20

2,064 recipes · page 20 of 21. Search recipes →

• Yangnyeom Chicken (Seasoned Fried Chicken)

  A fried chicken dish made by frying seasoned chicken until crisp and tossing it in a sweet and spicy sauce.

• Sweet and Nutty Hotteok (Sweet Filled Pancake) for Winter

  A winter snack made by fermenting a dough of glutinous rice flour and all-purpose flour, filled with dark brown sugar and nuts, and pan-fried until golden brown.

• Crispy Yeongeun Jeon (Pan-Fried Lotus Root) with Squid

  A savory pancake made by stuffing blanched lotus root holes with a seasoned minced squid filling and pan-frying until golden brown.

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

  Dried anchovies gently simmered in chili oil and soy sauce seasoning with walnuts.

• Sweet and Spicy Rabokki (Simmered Rice Cakes with Noodles)

  A popular snack bar dish of ramen noodles and rice cakes simmered in a sweet and spicy kelp and fish cake broth.

• Homemade Cheese Eomuk (Cheese Fish Cake)

  A homemade snack made by filling ground seafood paste with cheese, then deep-frying or baking it.

• Kimchi Bokkeum Kimbap (Fried Kimchi Seaweed Rice Roll)

  A simple specialty kimbap rolled with seasoned rice, perilla leaves, and stir-fried pork and kimchi.

• Sulppang (Steamed Rice Wine Bread)

  A nostalgic snack of soft steamed bread fermented with makgeolli (Korean rice wine) and steamed in a steamer.

• Spicy, Refreshing Dongtae Jjigae (Pollock Stew)

  A 3- to 4-serving pollock stew with a spicy kick from gochujang and Cheongyang chili peppers.

• Hearty Ulmyeon (Thick Noodle Soup with Vegetables)

  A Chinese-Korean noodle soup thickened with starch slurry and filled with shrimp, squid, and vegetables in a clear broth.

• Eolgari Baechu Geotjeori (Fresh Winter Cabbage Kimchi)

  A fresh geotjeori side dish made by salting moist eolgari cabbage and tossing it in a glutinous rice paste seasoning.

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

  A savory stew made by simmering pork and tofu in an anchovy broth based on water from washing rice.

• Spicy Kongnamul Jangtteok (Fermented Paste Bean Sprout Pancake)

  A 20-minute pan-fried dish of blanched soybean sprouts pan-fried golden brown in a gochujang batter.

• Sweet and Spicy Dak Kkochi (Chicken Skewers) with Rice Cakes

  A delicious bar snack of chicken breast, chewy rice cakes, and vegetables threaded onto skewers and simmered in a sweet and spicy sauce.

• Hearty Homemade Seafood Jaengban Jjajangmyeon

  A generous 6-serving seafood jaengban jjajangmyeon (black bean noodles with seafood platter) stir-fried with squid and shrimp.

• Spicy Rice cake skewer pizza with Plenty of Cheese

  A spicy snack dish of skewered rice cakes topped with vegetables and cheese, then baked.

• Crispy and Chewy Squid Tangsuyuk (Crispy Squid in Sweet Sour Sauce)

  A special one-bowl dish featuring seasoned squid fried to a crisp and served with a sweet and sour mixed fruit cocktail sauce.

• Bibimbap (Mixed Rice with Vegetables) with Leftover Namul

  A one-bowl bibimbap made by combining leftover namul side dishes with cleanly seasoned musaengchae and blanched vegetables.

• Rich Chicken Breast Curry Rice with Broth

  A bowl of rich curry rice made by simmering stir-fried chicken breast and vegetables in homemade chicken broth.

• Savory Goguma Julgi Bokkeum (Stir-Fried Sweet Potato Stems)

  A savory side dish made by blanching sweet potato stems, tossing them in a doenjang and gochujang seasoning, and stir-frying them.

• Clean and Mild Godeungeo Ganjang Jorim (Soy Braised Mackerel)

  A 20-minute fish side dish braised mild and clean in soy sauce seasoning without chili flakes.

• Refreshing Kkotgetang (Spicy Blue Crab Stew) Packed with Crab and Shrimp

  A savory, refreshing stew boiled with blue crab and shrimp in a broth seasoned with doenjang.

• Chewy Hotbar (Fried Fish Cake on Skewer) with Squid and Veggies

  A homemade fried or baked snack bar made by kneading minced squid and vegetables.

• Savory Tofu Ssamjang (Tofu Dipping Sauce for Wraps)

  A savory ssamjang made by stir-frying mashed tofu and vegetables with doenjang and simmering it gently so it is not overly salty.

• Spicy Squid Jjamppong Ramyeon (Spicy Seafood Instant Noodles)

  A spicy jjamppong ramyeon made by stir-frying squid and vegetables in chili oil and simmering them in anchovy broth.

• Oil-Free Light and Crisp Potato Crackers

  A light snack made by blanching potatoes and toasting them in a pan over low heat without any oil.

• Tuna Samgak Kimbap (Tuna Triangular Rice Ball), Savory and Spicy

  Easy triangular rice balls filled with canned tuna seasoned in three distinct ways: creamy mayo, spicy gochujang, and stir-fried kimchi.

• Sweet and Sour Tender Bugeopo Chomuchim (Sweet and Sour Dried Pollack)

  A simple side dish of dried pollock fillets soaked until soft, shredded, and tossed in a spicy, sweet, and sour seasoning.

• Quick Beef and Soybean Sprout Stir-Fry

  A savory, flavorful side dish made by quickly stir-frying seasoned beef and raw soybean sprouts over high heat.

• Spicy Ojingeo Bokkeum (Spicy Stir-Fried Squid) with Crunchy Sprouts

  A stir-fried dish of spicy squid served with blanched soybean sprouts to mix together.

• Sweet and Spicy Songpyeon Tteokbokki (Simmered Stuffed Rice Cakes)

  A special tteokbokki snack made by simmering leftover Chuseok songpyeon with fish cakes in a sweet and spicy seasoning.

• Bibim Guksu (Spicy Mixed Noodles) with Leftover Namul

  A refreshing noodle dish tossed with sweet and tangy vinegar gochujang sauce using leftover holiday seasoned vegetables and fresh produce.

• Five-Color Songpyeon (Half-Moon Rice Cakes) with Sesame and Chestnut

  Songpyeon colored naturally with vegetable powders, filled with nutty sesame and sweet chestnut fillings, and steamed.

• Sweet and Savory Tteokgalbi (Grilled Minced Rib Patties)

  A meat dish made by shaping seasoned beef mixture around rice cakes like ribs and pan-frying them until golden brown.

• Chewy Pressure Cooker Yakbap (Sweet Glutinous Rice)

  Chewy Yakbap steamed in a pressure cooker with jujube seed infused water and a dark brown sugar seasoning.

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

  A spicy and sweet stir-fried pork cooked to be juicy and moist by adjusting the sauce consistency with fruit juice.

• Colorful Assorted Meatballs Pan-Fried with Vegetables

  A Korean holiday pan-fried dish featuring a seasoned meat filling stuffed into various vegetables like chili peppers, perilla leaves, and onions.

• Spicy Kimchi Pork Cutlet with Cheese and Kimchi

  A fusion one-dish meal of crispy fried pork cutlets stuffed generously with stir-fried aged sour kimchi, chili peppers, and cheese.

• Crisp Kongnamulbap (Rice with Soybean Sprouts)

  A one-bowl rice dish cooked with kelp broth and topped with separately blanched soybean sprouts and stir-fried beef to mix together.

• Sujebi (Hand-Torn Noodle Soup) with Carrot Juice and Anchovy Broth

  A clear hand-torn noodle soup made by simmering chewy, carrot juice-tinted dough pieces in an anchovy broth.

• Crispy and Savory Homemade Eomuk (Fish Cake)

  Homemade eomuk made by mixing minced vegetables with frozen pollack, shrimp, and squid, then deep-frying until crispy for an everyday side dish.

• Kongnamul Soegogi Guk (Beef and Soybean Sprout Soup)

  A spicy hangover soup made by simmering beef, radish, and soybean sprouts in chili oil and kelp broth.

• Soft Oven-Baked Castella Sponge Cake

  Castella is a soft home-baked snack made by whipping egg whites into meringue and baking in the oven or microwave.

• Spicy Nakji Bokkeum (Stir-Fried Octopus) with a Chewy Texture

  A special dish of chewy small octopus cleaned with flour and salt, stir-fried over high heat with Cheongyang chili pepper and spicy seasoning sauce.

• Fresh Buchu Japchae (Stir-Fried Glass Noodles with Chives)

  A special-dish japchae stir-fried fresh with garlic chives and bell pepper instead of spinach.

• Comforting Baechu Doenjang Guk (Cabbage Soybean Paste Soup)

  A light 2-serving baechu doenjang guk made with blanched inner napa cabbage leaves seasoned in doenjang and simmered in anchovy broth.

• Spicy Sweet Stir-Fried Chicken Bulgogi (Marinated Chicken)

  Boneless chicken bulgogi stir-fried with rice cakes in a sweet and spicy sauce with a subtle hint of curry.

• Crisp and Clean Buchu Kimchi (Garlic Chive Kimchi)

  A special buchu kimchi side dish mixed cleanly using rich anchovy broth instead of glutinous rice paste.

• Tearfully Spicy Stir-fried Udon

  A one-bowl stir-fried udon made spicy by stir-frying chili oil and seafood over high heat.

• Mild Mackerel Bossam (Mackerel Wrapped in Greens)

  A braised fish dish made by wrapping scored mackerel in blanched napa cabbage leaves and simmering it in a spicy anchovy broth.

• Simple Yubu Chobap (Tofu Skin Sushi Pockets) with Leftover Rice

  A simple meal made by tossing leftover cold rice with seasoned vinegar and vegetables, then packing it into fried bean curd pouches and rolling it in seaweed sheets.

• Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)

  A side dish made by soaking salted seaweed stems to remove excess salt, then stir-frying them with garlic and vegetables.

• Spicy Golbaengi Muchim Jaengban Guksu with Chewy Sea Snails

  A spicy tossed dish of sea snails and fresh vegetables served with noodles, using apple to eliminate any fishy odor.

• Kimbap (Seaweed Rice Rolls) in Various Shapes

  Lunchbox-ready kimbap rolled in different styles, from the classic version to nude kimbap, filled with colorful ingredients like cucumber, carrot, and imitation crab stick.

• Sweet and Tangy Pickled Onions

  Sweet and tangy pickled onions seasoned with salt for a clear, crisp finish.

• Crab Stick Skewers and Cold Soybean Sprout Salad

  Two simple side dishes made with imitation crab meat: pan-fried skewers and a sweet, tangy, spicy chilled salad.

• Bibim Dangmyeon (Spicy Glass Noodles) with Fish Cake and Pickled Radish

  A special noodle dish of blanched sweet potato glass noodles topped with fish cake and yellow pickled radish, tossed in a spicy seasoning sauce.

• Fluffy Kabocha Squash Castella in the Microwave

  A microwaved Castella snack made with kabocha squash for a lovely yellow color and subtle sweetness.

• Dubu Ganjang Jorim (Soy Braised Tofu) with Shishito Peppers

  A side dish made with pan-fried tofu and shishito peppers gently simmered in a savory soy sauce seasoning.

• Bulnak Jeongol (Beef and Octopus Hot Pot)

  A hot pot dish of seasoned beef and small octopus simmered with vegetables and sweet potato glass noodles.

• Spicy and Savory Pa Kimchi (Green Onion Kimchi)

  Scallion kimchi seasoned with anchovy fish sauce and rich anchovy broth for deep savory flavor.

• Hearty and Tender Dwaeji Galbijjim (Braised Pork Ribs)

  Tender braised pork ribs, parboiled first to remove excess fat and odor, then simmered in a spicy, savory sauce.

• Tofu Donggeurangttaeng (Pan-Fried Tofu Patties)

  A simple pan-fried side dish made by finely chopping drained tofu and vegetables and cooking them until golden brown.

• Sweet and Savory Glossy Kongjaban (Simmered Black Soybeans)

  A side dish made by boiling soaked black beans and simmering them in soy sauce and corn syrup until glossy.

• Sundae Gukbap (Blood Sausage Soup with Rice) in Pork Bone Broth

  A hearty soup dish made by simmering sundae and offal in a rich broth brewed from pork backbone.

• Tart and Refreshing Kimchi Naengguk (Cold Kimchi Soup)

  A chilled, tangy soup made by combining strained kimchi brine with broth and serving it ice-cold.

• Clean Myeolchi Yuksu (Anchovy Broth) with No Fishiness

  A clean, essential base broth simmered with dried anchovies and dried shrimp toasted without oil, along with vegetables.

• Sweet Steamed Pound Cake Snack with Kabocha Squash and Raisins

  A moist pound cake loaded with kabocha squash and raisins, conveniently steamed in the microwave.

• Nutty Geomeun Kongguksu (Cold Black Soybean Noodle Soup)

  A chilled summer noodle dish made by pouring finely ground soaked black beans and toasted black sesame seeds over noodles.

• Spicy and Moist Dubu Kimchi (Tofu with Stir-Fried Kimchi) in 20 Minutes

  A dish of seasoned pork and well-fermented kimchi stir-fried until moist and served alongside blanched tofu.

• Sweet and Spicy Tteokbokki (Simmered Rice Cakes)

  A 20-minute street-stall-style tteokbokki packed with savory umami using fish cake broth and fine chili flakes.

• Crispy Gochu Twigim (Deep-Fried Stuffed Chili Peppers)

  A deep-fried dish made by stuffing chili peppers with a dumpling-style filling of pork, sweet potato glass noodles, and tofu, then frying them until crispy.

• Spicy and Sweet Grilled Mushrooms with Seasoned Seaweed

  A special side dish featuring blanched oyster mushrooms grilled with a spicy glaze alongside shredded dried seaweed sheets stir-fried in a sweet and savory sauce.

• Savory Spicy Godeungeo Jorim (Braised Mackerel)

  A spicy fish side dish braised in a seasoning of gochujang and gochugaru.

• Clean Chili Oil That Does Not Burn

  An all-purpose seasoned oil made by pouring heated cooking oil over gochugaru and straining it clear.

• Clean and Refreshing Kongnamul Naengguk (Cold Soybean Sprout Soup)

  A refreshing summer cold soybean sprout soup made by combining chilled anchovy broth with the blanching liquid.

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

  A side dish of large dried anchovies cooked down in a spicy gochujang sauce.

• Refreshing Kimchi Mari Guksu (Cold Noodles in Kimchi Broth)

  A summer noodle delicacy featuring chewy thin noodles served in icy, slushy kimchi broth mixed with anchovy broth.

• Quick High-Heat Eomuk Gaji Japchae

  A stir-fried side dish made by quickly cooking fish cake and eggplant with vegetables over high heat.

• Spicy, Savory Squid Japchae (Stir-Fried Glass Noodles with Squid)

  A spicy Squid japchae (stir-fried glass noodles with squid) stir-fried quickly over high heat, flavored with savory oyster sauce and hot chili peppers.

• Spicy-Sweet Myeongtaepo Jorim (Braised Dried Pollack Fillets)

  A side dish made by soaking dried pollock fillets in water, brushing them with a spicy-sweet gochujang sauce, and pan-braising them.

• Crisp and Simple Sukjunamul Muchim (Seasoned Mung Bean Sprouts)

  A crunchy vegetable side dish made by blanching mung bean sprouts and tossing them lightly with salt and toasted sesame oil.

• Spicy and Clean Gamjatang (Pork Bone Soup)

  A soup dish made by boiling potatoes and vegetables in rich pork backbone broth, seasoned cleanly with salt and chili oil.

• Rich Pork Backbone Gomtang (Pork Backbone Soup)

  A nourishing soup made by simmering pork backbones thoroughly until milky, rich, and clean-tasting.

• Hearty Potato Sandwich Made with Leftover Potatoes

  A snack sandwich filled with microwaved mashed potatoes and mixed vegetables between slices of bread.

• Crispy Kkakdugi (Radish Kimchi) with Large Radish Chunks

  Crispy kkakdugi cut into large chunks and seasoned with lemon-lime soda and New Sugar for a rich, savory taste.

• Tender Pork Bulgogi (Marinated Pork) in Gochujang Sauce

  A one-dish meal of thick cuts of pork front leg scored with a knife, marinated in a spicy gochujang sauce, and pan-cooked.

• Janchi Guksu (Banquet Noodles) with Squash and Kimchi

  Janchi guksu (banquet noodles in broth) served in rich anchovy broth with sauteed squash, fermented kimchi, and a spicy seasoning sauce.

• Fluffy Microwave Steamed Peach Bread Snack

  A fruit bread made by folding lightly sauteed sweet fruit pieces into batter and cooking it in the microwave.

• Two-Way Gaji Muchim (Seasoned Steamed Eggplant)

  A side dish of steamed eggplants tossed in two different ways: a mild soy sauce seasoning and a spicy chili seasoning.

• Spicy Bibim Naengmyeon (Spicy Cold Noodles)

  Sweet and spicy cold noodles served with an aged chili sauce and crisp pickled radish.

• Crispy Gimmari Twigim (Deep-Fried Seaweed Noodle Rolls)

  A spicy street-food snack made by rolling seasoned sweet potato glass noodles and vegetables in dried seaweed and perilla leaves, then deep-frying until crispy.

• Dakgaejang (Spicy Chicken Soup) with Radish and Scallions

  A 3-serving hangover soup made with seasoned chicken and vegetables simmered in chicken broth.

• Muk Dubu Muchim (Seasoned Jelly and Tofu Salad) with Veggies

  A one-dish drinking snack featuring muk and blanched tofu served with sweet and sour, spicy fresh vegetable geotjeori.

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

  A spicy noodle soup made by stir-frying seafood and vegetables in chili oil, then simmering in a rich broth.

• Clean Gamja Bokkeum (Stir-Fried Potato Matchsticks)

  An everyday side dish of julienned potatoes with the starch rinsed away, stir-fried cleanly with salt.

• Fragrant Plum Jam for Sweet Treats

  Plum jam gently simmered with sugar to bring out its lovely color and aroma.

• Thick Danhobakjuk (Sweet Pumpkin Porridge) in a Pressure Cooker

  A hearty, special porridge made by mashing pressure-cooked kabocha squash and thickening it with a glutinous rice flour slurry.

• Spicy Dubu Jorim (Braised Tofu), Perfect Side Dish

  A spicy braised tofu side dish flavored with gochugaru and oyster sauce.

• Sundubu Jjigae (Soft Tofu Stew) with Manila Clams

  A refreshing stew made by simmering soft tofu and vegetables in broth made from boiled clams.