All recipes, page 3

2,062 recipes · page 3 of 21. Search recipes →

• Clean Sigeumchi Muchim (Seasoned Spinach) with Sesame Oil

  A clean-tasting seasoned spinach dish for ancestral rites, seasoned simply with tuna extract sauce and toasted sesame oil without green onion or garlic.

• Sweet and Crispy Baechu Jeon (Cabbage Pancake)

  A sweet, savory pancake made by coating in-season baby napa cabbage in a thin batter and pan-frying it until golden.

• Tender Beef Bulgogi (Marinated Grilled Beef)

  Holiday beef bulgogi stir-fried after tenderizing the meat in pear and onion juice.

• Savory Mushroom Japchae (Stir Fried Glass Noodles with Mushrooms)

  A 10-serving festive japchae made with a colorful mix of mushrooms and fish cake instead of meat for a chewy texture and deep umami flavor.

• Rich and Refreshing Pork Kimchi Jjigae (Kimchi Stew)

  A rich pork kimchi jjigae gently simmered with kimchi brine and anchovy broth.

• Tender LA Galbi Gui (Grilled Beef Ribs) in a Pressure Cooker

  Tender LA galbi gui sweetened with fresh Korean pear and onion juice, braised to perfection in a pressure cooker.

• Janchi Guksu (Banquet Noodles in Broth)

  Anchovy noodle soup topped with stir-fried aged sour kimchi, fried bean curd, and a savory sauce.

• Spicy Gochuji Muchim (Seasoned Pickled Chili Peppers)

  A hearty side dish of desalinated fermented chili peppers tossed in a spicy, savory seasoning.

• Galbitang (Beef Short Rib Soup) with Beef Shank

  A 4 to 5 serving galbitang made by simmering beef shank instead of beef short ribs for a clear, rich broth.

• Fragrant Dallae Jang (Wild Chive Soy Sauce)

  A springtime seasoned sauce made by mixing cleaned wild chives with soy sauce and chili flakes, served with dried seaweed or warm rice.

• Clean Sweet and Spicy Tteokbokki (Simmered Rice Cakes)

  A clean-tasting sliced rice cake tteokbokki seasoned with chili flakes and curry powder instead of gochujang.

• 10-Minute Pork Yakiniku Donburi with Green Onion and Cabbage

  A 10-minute rice bowl dish topped with pan-seared pork shoulder and seasoned green onion and cabbage.

• Fragrant Dallae Muchim (Seasoned Wild Chives) with Anchovies

  A special side dish combining the savory crunch of toasted tiny dried anchovies with the pungent aroma of wild chives.

• Savory Godeungeo Kimchi Jjim (Braised Mackerel and Kimchi)

  A spicy braised fish dish made with mackerel layered over tangy, well-fermented sweet potato stem kimchi.

• Crisp, Tangy Winter Dongchimi (Radish Water Kimchi)

  A refreshing winter dongchimi cleanly infused with firm altari radishes and fermented chili peppers.

• Yangmiri Jorim (Braised Sand Lance) with Roe

  A braised fish side dish of refreshing Korean radish and savory in-season sand lance simmered down until sweet and spicy.

• Myeongnan Gyeran Mari (Rolled Omelet with Pollock Roe)

  A thick rolled egg side dish made flavorful and savory with salty pollock roe and sweet large green onion.

• Clear and Rich Dak Gomtang (Chicken Soup)

  Dak gomtang simmered clear and rich with aromatic vegetables like garlic and large green onion to remove any gamey odor.

• Savory Spicy Jeyuk Bokkeum (Stir-Fried Pork) with Doubanjiang

  A savory, spicy, umami-rich stir-fried pork shoulder using leftover doubanjiang seasoning.

• Rich Hwangtae Guk (Dried Pollock Soup)

  Dried pollock soup simmered in a deep, rich broth made from roasted dried pollock head, potato, and water from washing rice.

• Crisp and Savory Bomdong Geotjeori (Fresh Spring Cabbage Salad)

  A quick fresh geotjeori side dish made by tossing well-drained bomdong spring cabbage in a sweet-and-tangy gochugaru seasoning.

• Spicy Sweet Gkosiraegi Muchim (Seasoned Seaweed Salad)

  A seaweed side dish made by briefly blanching desalted gracilaria seaweed and tossing it in a sweet and spicy seasoning.

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

  A side dish of dried anchovies stir-fried in garlic oil and coated in a soft, spicy-sweet sauce.

• Mapo Tofu in 10 Minutes with Silken Tofu

  A 10-minute Mapo tofu dish made with tender silken tofu and ground pork.

• Pork Shoulder Jeyuk Bokkeum (Stir-Fried Pork)

  Stir-fried pork shoulder cooked dry over high heat in green onion oil with a spicy-sweet marinade.

• Spicy Gul Muchim (Seasoned Fresh Oysters) with Baby Napa Cabbage

  A winter delicacy of fresh raw oysters tossed in a spicy seasoning with lightly salted baby napa cabbage and Korean radish.

• Ulmyeon (Thick Noodle Soup with Vegetables)

  A hearty Korean-Chinese noodle soup made by stir-frying seafood and vegetables, then simmering them in a thick broth enriched with potato starch and beaten egg.

• Crispy Unsalted Musaengchae (Spicy Radish Salad)

  A crisp fresh radish dish tossed directly in salted fermented shrimp seasoning without salting the radish first.

• Rich Pork Jjageuli (Thick Spicy Pork Stew)

  A stew where pork and potatoes are stir-fried with seasonings and simmered down until thick, making it perfect for mixing into rice.

• Refreshing Kongnamul Guk (Soybean Sprout Soup) with Green Onion

  A practical recipe that boils a generous portion of soybean sprouts in broth to make both soup and a seasoned side dish at once.

• Light, Savory Tofu Tteokguk (Rice Cake Soup with Tofu)

  A 1-serving rice cake soup made with sautéed tofu instead of meat, simmered to be light and non-greasy.

• Crispy Squid Kimchi Jeon (Kimchi Pancake) for Drinks

  A special kimchi pancake pan-fried until crispy with chewy squid and sliced large green onion.

• Dubu Jorim (Braised Tofu) with Shishito Peppers

  A savory side dish of pan-fried tofu braised in soy sauce with shishito peppers and dried anchovies.

• Godeungeo Kimchi Jjim (Braised Mackerel with Kimchi)

  A spicy braised fish side dish made by simmering aged sour kimchi and fresh mackerel together in seasoning until the liquid reduces.

• Sunjae Monk Bibimbap (Mixed Rice with Vegetables)

  Temple-style vegetable bibimbap flavored with thick doenjang sauce and braised chili soy sauce.

• Sweet and Spicy Kkomak Muchim (Seasoned Cockles)

  A winter delicacy side dish of properly boiled purged cockles topped with a sweet and spicy soy sauce dressing.

• Sweet and Crisp Baechu Namul Muchim (Seasoned Napa Cabbage)

  A nutty winter side dish of lightly blanched baby napa cabbage salted, squeezed dry, and tossed in seasonings.

• Sweet and Crispy Dakgangjeong (Crispy Glazed Fried Chicken)

  Boneless dakgangjeong made with seasoned chicken breast double-fried and tossed in a sweet seasoned chicken sauce.

• Refreshing Bean Sprout Kimchi Ramyeon for Hangovers

  A 1-serving hangover noodle soup cooked light and refreshing with aged sour kimchi and soybean sprouts.

• Fragrant Naengi Doenjang Guk (Shepherd's Purse Soybean Paste Soup)

  A clear, comforting soup made by gently simmering fragrant shepherd's purse in a refreshing manila clam broth.

• Tender Dwaeji Galbijjim (Braised Pork Ribs) with Apple Juice

  Dwaeji galbijjim simmered moist and tender without any gaminess after marinating in an apple juice soy sauce seasoning.

• Hearty Beef Tteokguk (Rice Cake Soup with Beef)

  A hearty New Year holiday dish made by simmering sliced rice cakes in a rich broth brewed from stir-fried beef.

• Thick Gul Jeon (Pan-Fried Oyster Patties) with Green Onion

  A savory pancake made by mixing raw oysters and large green onion with beaten egg and pan-frying it thick.

• Savory Eomuk Japchae (Stir-Fried Glass Noodles with Fishcakes)

  A clean, bouncy, and satisfying one-dish japchae made with fishcakes and wood ear mushrooms instead of meat.

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

  A Gyeongsang-do style soup with squid and radish stir-fried in chili flakes and simmered until spicy and refreshing.

• Rich and Milky Muguk (Radish Soup)

  A refreshing soup with a milky broth like beef bone soup, made by gently simmering julienned Korean radish sauteed in perilla oil.

• Flavorful Gambas al ajillo, Perfect for a Christmas Home Party

  A home-party Gambas al ajillo dish made by simmering plenty of garlic and shrimp in olive oil.

• Hunje Ori Bokkeum (Stir Fried Smoked Duck)

  A one-plate dish made by quickly stir-frying smoked duck with colorful vegetables and oyster sauce.

• Honghap Tang (Clear Mussel Soup) with Rich, Refreshing Broth

  A soup dish with a rich, refreshing broth made by adding a shallow amount of water to mussels and boiling them quickly.

• Clean Myeolchi Bokkeum (Stir-Fried Anchovies) Side Dish

  A stir-fried anchovy side dish cooked with garlic oil and shishito peppers to remove fishiness, stir-fried separately so the flavors come together cleanly.

• Crisp and Chewy Bossam Mu Kimchi (Radish Kimchi for Bossam)

  A winter radish side dish salted and cured with corn syrup to create a delightfully chewy texture like dried radish.

• Rich Patjuk (Red Bean Porridge) with Rice Dumplings

  A traditional grain porridge made with freshly boiled and blended red beans, soft glutinous rice porridge, and chewy glutinous rice dumplings.

• Jeyuk Bokkeum (Stir-Fried Pork) with Ssamjang

  A quick stir-fried pork belly recipe where ssamjang eliminates any gamey pork odor, cooked immediately without marinating.

• Spicy Oyster Jjamppong (Oyster Noodle Soup)

  A spicy noodle soup cooked by adding plenty of in-season raw oysters and vegetables to a rich beef bone broth.

• Crisp Mulmiyeok Muchim (Seasoned Fresh Seaweed)

  A seasonal winter side dish of raw fresh seaweed tossed in a sweet and tangy gochujang dressing.

• Rich Saury Kimchi Jjigae (Kimchi Stew with Saury)

  A hearty stew for 3 to 4 people made rich and savory with canned pacific saury liquid and aged sour kimchi.

• Crunchy Musaengchae (Spicy Radish Salad)

  A crisp Korean radish side dish salted and pickled with corn syrup to draw out moisture, then tossed in a sweet and tangy seasoning.

• Clean and Savory Handmade Mandu (Handmade Dumplings)

  Steamed handmade dumplings enjoyed in two flavors by dividing the pork filling and adding aged sour kimchi to half.

• Spicy Dak Bokkeum Tang (Spicy Braised Chicken) Without Any Gamey Odor

  A spicy Dak bokkeum tang (spicy braised chicken) with any gamey odor removed by blanching first, flavored with fish sauce for rich umami.

• Rich Cheonggukjang (Fermented Soybean Stew) with Shiitake

  A rich winter stew made without meat, using shiitake mushrooms and vegetables to bring out deep savory umami.

• Hearty Tteok Manduguk (Rice Cake and Dumpling Soup)

  A mild one-bowl soup made with chewy sliced rice cakes and dumplings simmered in savory anchovy broth with beaten egg drizzled in.

• Spicy, Crunchy Deodeok Gui (Grilled Deodeok Root)

  A crunchy side dish of deodeok root pre-grilled with an oil-soy marinade and glazed with spicy gochujang sauce.

• Spicy Kimchi Tteokguk (Rice Cake Soup with Kimchi)

  A hearty, spicy bowl of rice cake soup simmered with aged sour kimchi and rich anchovy broth.

• Yakisoba with Plenty of Thinly Sliced Pork Belly

  A Japanese stir-fried noodle dish made by stir-frying thinly sliced pork belly, fresh vegetables, and noodles together in a savory sauce.

• Moist Gyeran Mari (Rolled Omelette) with Minced Vegetables

  A moist, tender egg side dish seasoned with tuna extract sauce for umami and packed with finely minced vegetables.

• Clean Tteokbokki (Simmered Rice Cakes) Without Gochujang

  Simmered rice cakes made without gochujang, using chili flakes and curry powder for a clean flavor without any heaviness.

• Sweet and Spicy Ojingeo Bokkeum (Spicy Stir-Fried Squid)

  A spicy stir-fried squid dish quickly cooked over high heat in chili-garlic oil so that no excess liquid forms.

• Hearty Baechu Doenjang Guk (Cabbage Soybean Paste Soup) for Winter

  A hearty and savory soup made by simmering sweet in-season baby napa cabbage and tofu in a doenjang broth.

• Spicy Eomuk Tang (Spicy Fish Cake Soup)

  A spicy and refreshing fish cake soup made by simmering skewered fish cakes in anchovy broth with Korean chili flakes and soybean sprouts.

• Chewy and Crunchy Mu Jangajji (Pickled Radish in Soy Sauce)

  A long-lasting side dish cured in soy sauce after drawing out moisture with sugar to achieve a pleasantly chewy texture.

• Sweet and Sour Chamnamul Musaengchae (Radish and Chamnamul Salad)

  A fragrant side dish of salted radish shreds tossed with chamnamul in a sweet and sour dressing.

• Chewy Eomuk Bokkeum (Stir-Fried Fish Cakes)

  A side dish of fish cakes stir-fried slowly in soy sauce and rice syrup until slightly crispy on the outside and chewy on the inside.

• Spicy Oyster Sundubu Jjigae (Soft Tofu Stew with Oysters)

  A rich, spicy soft tofu stew simmered with seasonal raw oysters and chili oil.

• Ginger Soy Sauce Jeyuk Bokkeum (Stir-Fried Pork)

  Pork front leg stir-fried over high heat in a ginger soy sauce seasoning that removes any gaminess.

• Clean Kkwari Gochu Bokkeum (Stir-Fried Shishito Peppers)

  A clean, simple stir-fried side dish seasoned minimally with salt and soy sauce to let the natural flavor of shishito peppers shine through.

• Fragrant Gul Gukbap (Oyster Soup with Rice) with Milky Broth

  A refreshing soup with rice made by boiling raw oysters with Korean radish sautéed in toasted sesame oil, seasoned with salted fermented shrimp.

• Sweet and Spicy Gul Muchim (Seasoned Fresh Oysters)

  A seasonal delicacy side dish of fresh raw oysters washed in salt water, tossed with salted julienned radish and seasonings.

• Refreshing Dongtae Tang (Pollock Stew)

  A winter stew dish pairing chewy, salt-brined frozen pollock flesh with a refreshing and spicy broth.

• Rich Beef Miyeok Guk (Beef Seaweed Soup) with Whole Beef Broth

  A deep and rich wild seaweed soup made by simmering a whole cut of beef for broth and shredding the meat along the grain.

• Crispy, Sweet Baechu Jeon (Cabbage Pancake)

  A savory pancake made by coating sweet in-season baby napa cabbage in a lightly spiced chili batter and pan-frying it until golden.

• Deunggalbi Kimchi Jjim (Braised Pork Ribs with Kimchi)

  A one-dish meal for 2 to 3 people made by parboiling and seasoning pork back ribs, then braising them thoroughly with aged sour kimchi.

• Dotorimuk Muchim (Seasoned Acorn Jelly Salad) with Chamnamul

  A special seasoned dish that stimulates your appetite by pairing slightly bitter acorn jelly with sweet and tangy tossed chamnamul.

• Crispy and Sweet Goguma Mattang (Candied Sweet Potatoes)

  A crispy-outside, tender-inside winter snack made by tossing deep-fried sweet potatoes in sweet syrup.

• Tender Jinmichae Bokkeum (Stir-Fried Dried Squid)

  A dry side dish made tender by removing unwanted odors with soju and tossing the squid in a gently simmered sauce.

• Sweet Sigeumchi Muchim (Seasoned Spinach) Side Dish

  A light banchan of sweet in-season spinach, briefly blanched and simply seasoned.

• Sweet and Sour Parae Muchim (Seasoned Green Laver)

  A fragrant winter side dish of seasoned green laver tossed with salted julienned radish in a sweet and sour dressing.

• Jeju-Style Kongguk (Cold Soybean Soup)

  A light soybean soup made with raw soy flour and baby napa cabbage, cooked into soft curds like fresh soft tofu.

• Kimchi Jjigae (Kimchi Stew) Hot-Pot Style

  A hot-pot-style kimchi jjigae brewed clean and refreshing with anchovy broth and salted fermented shrimp, without stir-frying the meat first.

• Savory Auk Guk (Mallow Soup with Soybean Paste) with Dried Shrimp

  A deeply savory autumn mallow soup with soybean paste, gently simmered with dried shrimp and doenjang.

• Moist Waterless Dwaeji Suyuk (Boiled Pork Belly Slices)

  Pork belly steamed in a pot using only moisture from vegetables and soju to lock in the flavorful juices.

• Winter Dongchimi (Radish Water Kimchi) with Cheonggak

  A winter dongchimi with a clean, tangy broth flavored with sea staghorn seaweed and fermented chili peppers.

• Spicy Deunggalbi Jjim (Braised Pork Ribs) with Tonkatsu Sauce

  Spicy braised pork ribs simmered tender with tonkatsu sauce and ketchup to eliminate gaminess.

• Musubi with Thick Egg and Spam

  A gimbap-style lunchbox dish made simply without a mold, packed with Spam and thick egg.

• Spicy Kodari Jorim (Braised Semi-Dried Pollock) with Radish

  A braised fish dish made by simmering chewy semi-dried pollock and radish in a spicy seasoning sauce with a shallow broth.

• Clean Gimjang Kimchi (Winter Cabbage Kimchi) with Cheonggak

  A clean, refreshing winter cabbage kimchi made without shredded stuffing by blending in sea staghorn seaweed and Korean radish.

• Crisp Chonggak Kimchi (Ponytail Radish Kimchi)

  A crisp ponytail radish kimchi tossed with simple seasonings and blended cold cooked rice in place of glutinous rice paste.

• Crisp and Clean Yeongeun Jorim (Braised Lotus Root)

  A clean, light side dish made with thinly sliced lotus root lightly stir-fried and quickly braised to keep its crisp bite.

• Clear and Rich Saenggang Cheong (Ginger Syrup)

  A homemade ginger syrup simmered clear and rich without grittiness by letting the starch settle out of the ginger and Korean pear juice.

• Hearty Myeolchi Kalguksu (Anchovy Noodle Soup)

  A bowl of anchovy noodle soup made with handmade chewy noodles simmered in a dried shrimp and anchovy broth.

• Flavorful Curry Rice with Butter and Caramelized Onions

  A one-bowl pork curry rice dish deepened in flavor with browned caramelized onions and butter.