All recipes, page 4

2,063 recipes · page 4 of 21. Search recipes →

• Flavorful Curry Rice with Butter and Caramelized Onions

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

• Crispy Kimchi Jeon (Kimchi Pancake) with Chives

  A crispy Korean savory pancake made with tangy aged sour kimchi, fragrant garlic chives, and potato starch for extra crispiness without getting soggy.

• Spicy Godeungeo Jorim (Braised Mackerel) with Sour Kimchi

  A satisfying side dish of mackerel braised thoroughly with aged sour kimchi, using water from washing rice to eliminate fishy odors.

• Spicy and Savory Dakgaejang (Spicy Chicken Soup)

  A spicy and rich dakgaejang simmered with plenty of chicken breast and shiitake mushrooms.

• Gyeran Jjim (Steamed Eggs) Puffed in an Earthenware Pot

  A 2-serving egg side dish made by simmering egg mixture in anchovy broth inside an earthenware pot, puffed up and left to steam through.

• Spicy Sundubu Jjigae (Soft Tofu Stew) with Canned Tuna

  A rich stew cooked with generous soft tofu and chili oil infused directly in oil drained from canned tuna.

• Crisp 5-Minute Bomdong Geotjeori (Fresh Spring Cabbage Salad)

  An instant side dish tossed together in 5 minutes by lightly coating un-salted tender inner leaves of spring napa cabbage in a fish sauce dressing.

• Deep, Refreshing Sogogi Muguk (Beef Radish Soup)

  A clear, mild Sogogi muguk (beef radish soup) brewed rich with brisket and aromatic vegetables.

• Moist and Tangy Musaengchae (Spicy Radish Salad)

  A side dish made by coating thinly sliced radish with chili flakes without salting it first, then tossing it with a refreshing seasoning.

• Smoky 10-Minute Jeyuk Bokkeum (Stir-Fried Pork)

  A 10-minute jeyuk bokkeum made by quickly stir-frying thinly sliced pork belly over high heat with infused chili oil for rich flavor.

• Chewy Mushroom Japchae (Stir-Fried Glass Noodles)

  A 10-serving japchae made chewy and rich by using plenty of shiitake and wood ear mushrooms instead of meat.

• Chewy and Fragrant Pyogo Beoseot Bap (Shiitake Mushroom Rice)

  A mild one-bowl pot rice cooked in an electric rice cooker with burdock root and the water used to soak shiitake mushrooms.

• Clean Mechurial Jangjorim (Soy-Braised Quail Eggs) with Mushrooms

  A light and savory everyday side dish of quail eggs braised without meat, using chewy king oyster mushrooms for great texture.

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

  A tender tiny dried anchovy side dish stir-fried with a light touch of gochujang seasoning that keeps it mild rather than spicy.

• Refreshing Bugeo Kimchi Guk (Dried Pollock Kimchi Soup)

  A refreshing, spicy hangover soup made by simmering aged sour kimchi and soybean sprouts in rich dried pollack broth.

• Dak Bokkeum Tang (Spicy Braised Chicken) with Radish

  A refreshing and rich dak bokkeum tang (spicy braised chicken) braised with starch-coated seared chicken and Korean radish instead of potatoes.

• Spicy Gongju Kalguksu (Spicy Noodle Soup) with Crown Daisy

  A 10-minute spicy noodle soup simmered with gochujang and gochugaru, topped with fragrant crown daisy.

• Savory Kimchi Bokkeum (Stir-Fried Kimchi) with Beef

  A stir-fried side dish combining rich beef short plate and aged sour kimchi for a savory, spicy, and deep flavor.

• Roasted Potatoes with Savory Seasoning Sauce

  A special side dish of thinly sliced potatoes pan-fried until golden and topped with a perilla oil seasoning sauce.

• Rich Kimchi Jjigae (Kimchi Stew) with Beef Short Plate

  A rich, deeply flavored stew made by stir-frying aged sour kimchi in savory rendered fat from beef short plate.

• Abalone Miyeok Guk (Seaweed Soup with Abalone)

  A clear, comforting soup made with sautéed cleaned abalone and soaked seaweed simmered in rice water.

• Refreshing Sujebi (Hand-Torn Noodle Soup) with Pickled Chili

  A 2-serving bowl of hand-torn noodle soup enlivened with deep, refreshing savoriness from minced pickled chili peppers.

• Chewy Rice Cooker Baked Eggs

  A nutritious snack of Baked eggs cooked until chewy in an electric rice cooker with salt.

• Jeonbokjuk (Abalone Porridge) with Viscera

  A nourishing porridge made rich by simmering crushed live abalone viscera and given a pleasantly chewy texture with glutinous rice.

• Fluffy Boiled Chestnuts Steamed with Salt

  A fall seasonal snack of boiled chestnuts, brought to peak sweetness with salt and gently steamed off the heat until soft and fluffy.

• Brined Gochu Jangajji (Pickled Chili Peppers)

  A preserved side dish made by brining Cheongyang chili peppers in boiled salt water, great for dongchimi or minced seasoning.

• Bukeo Guk (Dried Pollock Soup) for a Hangover

  A milky, refreshing hangover soup made by simmering perilla oil-sautéed dried pollock and Korean radish until tender.

• Toran Guk (Taro Soup), Light and Clean for Holidays

  A clear holiday soup made with beef and taro that has been parboiled in rice-washing water to remove its acrid taste.

• Tangguk (Beef and Radish Soup) with Mussels

  A traditional Korean holiday and ancestral ritual soup made by simmering beef, mussels, and radish for a deep, refreshing broth.

• Clean, Crisp Sukjunamul Muchim (Seasoned Mung Bean Sprouts)

  A crisp seasoned mung bean sprout side dish, simply seasoned with tuna extract sauce so it is suitable for holiday memorial tables.

• Nokdu Jeon (Mung Bean Pancake) with Pork

  A clean, savory nokdu jeon pan-fried with pork and seasoned vegetables instead of kimchi.

• Munazul Bokkeum (Stir-Fried Radish Side Dish)

  A tender stir-fried radish dish without any bitterness, made by salting Korean radish and stir-frying it with tuna extract sauce and broth.

• Chewy and Tender Gosari Namul Bokkeum

  A holiday side dish made by gently boiling dried bracken fern and stir-frying it with savory seasoning and broth.

• Sogalbijjim (Braised Beef Short Ribs) with Mu and Carrot

  Tender beef short ribs gently braised with kiwi and pear drink until deeply flavorful.

• Sweet and Sour Buchu Muchim (Seasoned Garlic Chives)

  A sweet and sour buchu muchim side dish tossed with crisp onion.

• Seokbakji (Radish Kimchi) with Lemon-Lime Soda

  A crunchy radish kimchi side dish made by salting summer radish with saccharin and seasoning it with lemon-lime soda to bring out sweet flavors.

• Sweet and Tender LA Galbi Gui (Grilled Beef Ribs)

  A special beef short rib dish gently braised until tender, using pear juice and onion juice instead of sugar for a subtle sweetness.

• Crispy Buchu Jeon (Garlic Chive Pancake) with Ground Dried Shrimp

  A crispy, savory buchu jeon made with ground toasted dried shrimp so it stays crisp without excess moisture.

• Spicy Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)

  A crunchy seaweed stem side dish stir-fried with Korean chili flakes for a spicy flavor with no fishy smell.

• Sweet and Tender Dwaeji Galbijjim (Braised Pork Ribs)

  Tender holiday-style soy sauce braised pork ribs gently simmered in a pear juice and soy sauce marinade.

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

  A crisp sweet potato stem side dish stir-fried fresh with bird's eye chilies and fish sauce for rich savory flavor.

• Spicy Sogogi Muguk (Beef Radish Soup)

  A spicy and refreshing Gyeongsang-do style Sogogi muguk (beef radish soup) simmered with gochugaru and soybean sprouts.

• Japchae (Stir-Fried Glass Noodles) with Chewy Shiitake

  A clean-tasting japchae tossed with thickly sliced shiitake mushrooms and stir-fried vegetables instead of meat.

• Sweet and Spicy Deunggalbi Jjim (Braised Pork Ribs)

  A hearty braised dish made by marinating parboiled pork baby back ribs in a sweet and spicy sauce, then simmering until tender.

• Sweet and Sour Musaengchae (Spicy Radish Salad) with Garlic Chives

  A crisp side dish of salted julienned radish tossed with garlic chives and a sweet and tangy seasoning.

• Crispy and Savory Gamjachae Jeon (Shredded Potato Pancake)

  A crispy gamjachae jeon made without water or wheat flour, bound only with potato starch and pan-fried in 10 minutes.

• Sweet and Spicy Thick-Cut Gamja Jorim (Braised Potatoes)

  A side dish made by stir-frying thick-cut potatoes in oil and then braising them in a sweet and spicy seasoning.

• Spicy Sundubu Jjigae (Soft Tofu Stew)

  A spicy stew made by simmering ground pork and soft tofu in freshly made chili oil.

• Savory Carrot Rapees with Garlic Oil

  A tangy, crunchy side dish made by tossing salted shredded carrots in hot garlic-infused olive oil and vinegar seasoning.

• Siraegi Namul Bokkeum (Stir Fried Dried Radish Greens)

  A savory side dish made by stir-frying peeled dried radish greens in doenjang seasoning, then gently braising them in water from washing rice.

• Spicy, Savory Ojingeo Bokkeum (Spicy Stir-Fried Squid)

  Spicy stir-fried squid coated with sauce without turning watery, flash-fried over high heat in garlic chili oil.

• Crispy Haemul Pajeon (Seafood Scallion Pancake)

  A thin and crispy Korean savory pancake made by mixing prepped scallions, mixed seafood, and batter, then pan-frying until golden.

• Crisp Kongnamul Muchim (Seasoned Soybean Sprouts)

  A 10-minute soybean sprout side dish blanched uncovered for a crisp texture without any fishy smell.

• Spicy Ojingeo Guk (Squid and Radish Soup)

  A refreshing and spicy morning hangover soup made by simmering Korean radish and squid in anchovy broth.

• Spicy and Tangy Gochu Jangajji (Pickled Chili Peppers)

  A spicy and tangy pickled chili pepper side dish with a balanced mix of soy sauce and salt that brings out an appetizing yellowish color.

• Spicy Jang Kalguksu (Spicy Soybean Paste Noodle Soup) with Squash

  Spicy jang kalguksu cooked with plenty of squash in a gochujang and doenjang broth base.

• Sweet and Crispy Hobak Jeon (Pan Fried Zucchini)

  A crispy Korean pancake made by lightly salting zucchini and adding tuna extract sauce for deep savory flavor.

• Refreshing and Savory Kkotgetang (Spicy Blue Crab Stew)

  A refreshing, deep-flavored spicy blue crab stew for 2 to 3 servings made with Korean radish, soybean sprouts, and crab tomalley.

• Sweet and Spicy Crispy Grilled Seasoned Chicken Thigh

  Pan-grilled chicken thigh meat crisped without oil and braised down in a sweet and spicy sauce.

• Tender and Savory Seasonal Kkotge Jjim (Steamed Blue Crab)

  A savory, tender steamed dish made by drizzling cheongju over cleaned autumn male blue crabs and steaming them.

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

  A side dish made by stir-frying cleaned dried soup anchovies and spicy shishito peppers in a rich, savory sauce until moist.

• Yeolmu Mulkimchi (Young Summer Radish Water Kimchi)

  A refreshing, clean-tasting summer water kimchi made with a broth thickened with pureed boiled potatoes.

• Beef Brisket Eggplant Tofu Stew

  A gently simmered stew of rich beef brisket and tender tofu paired with thick eggplant that soaks up every drop of the seasoned broth.

• Pickled Chili Peppers Ready with a 1-Minute Pour

  Homemade pickled chili peppers made by pouring hot boiled brine directly over the peppers to lock in their crisp texture and refreshing flavor.

• Crispy Gamja Jeon (Potato Pancake) Sliced Thick Without Grating

  A super simple Gamja jeon (potato pancake) made by coating thick slices of potato in batter and pan-frying them without any grating.

• Spicy Tomato Ramyeon (Ramen Noodles in Tomato Broth)

  A spicy yet smooth ramyeon flavored with blended tomatoes and Cheongyang chili pepper.

• Sweet and Savory Marinated Beef Galbi (Grilled Marinated Beef Ribs)

  A special dish featuring chuck eye roll beef marinated in a galbi sauce and served with seasoned green onion salad.

• Spicy and Crunchy Kongnamul Muchim (Seasoned Soybean Sprouts)

  A spicy and crunchy kongnamul muchim tossed in a gochugaru seasoning after boiling.

• Hearty Gaji Bap (Eggplant Rice) with Chewy Texture

  A special one-bowl dish where dry-roasted eggplant and mushrooms are folded into freshly cooked rice and mixed with a seasoned sauce.

• Soft and Chewy Yakbap (Sweet Glutinous Rice) in a Rice Cooker

  A chewy, nourishing snack of yakbap made by steaming soaked glutinous rice and boiled peanuts with a seasoned sauce in an electric rice cooker.

• Crisp Yangbaechu Mulkimchi (Cabbage Water Kimchi)

  A crisp summer cabbage water kimchi made clean and refreshing without any heaviness by using blended fresh red chili peppers.

• Kkaennip Sun Kimchi (Young Perilla Leaf Kimchi)

  A special side dish kimchi quickly made by tossing blanched baby perilla leaves in a sweet and spicy fish sauce seasoning.

• Sweet and Salty Ttangkkong Jorim (Braised Peanuts in Soy Sauce)

  A side dish made by briefly blanching raw peanuts and simmering them gently in a sweet and salty soy sauce glaze.

• Nutty and Moist Boiled Peanuts, a Perfect Autumn Snack

  A seasonal snack of freshly harvested in-shell peanuts boiled in salted water and left to steam until moist and tender-crisp.

• Kkaennip Jjim (Steamed Perilla Leaves) with Anchovies

  A savory side dish made by layering perilla leaves with toasted tiny dried anchovies and seasoning sauce, then gently braising until tender.

• Ojingeo Duruchigi (Spicy Stir-Fried Squid with Vegetables)

  A spicy squid dish simmered in shallow anchovy broth with vegetables, perfect for spooning over rice.

• Crispy Goguma Julgi Kimchi (Sweet Potato Vine Kimchi)

  A crispy summer kimchi side dish made with sweet potato stems salted without blanching and tossed with a cold cooked rice porridge paste.

• Crunchy Oi Muchim (Seasoned Cucumber Salad)

  A summer cucumber salad salted and squeezed dry for an extra crunchy texture.

• Gamja Bokkeum (Stir-Fried Potato Matchsticks) with Garlic Oil

  A clean, savory side dish of matchstick potatoes and onions stir-fried in fragrant garlic oil.

• Sweet and Fragrant Peach Ade

  A refreshing homemade fruit ade made by combining honey-preserved peach syrup with sparkling water.

• Moist and Soft Egg Sandwich

  A brunch sandwich packed between sliced bread with soft scrambled eggs made with milk, alongside crisp vegetables.

• Rich Galchi Jorim (Braised Hairtail Fish) with Potato and Radish

  A braised fish side dish layered with potatoes and radish on the bottom of a pot, topped with a spicy seasoning sauce, and braised down thick.

• Crisp and Crunchy Oi Jangajji (Pickled Cucumber)

  A soy sauce oi jangajji side dish drawn out with sugar for a pleasantly crisp, crunchy texture.

• Chewy Baked Sweet Rice Cake with Sweet Kabocha Squash

  A nutritious home-baked snack made by mixing sweet kabocha squash and nuts into glutinous rice flour batter and baking it chewy.

• Godeungeo Ganjang Jorim (Soy Braised Mackerel)

  A side dish made by pan-frying starch-coated mackerel and braising it in a sweet and savory ginger teriyaki sauce.

• Appetizing Pungent Pa Kimchi (Green Onion Kimchi)

  A refreshing summer pa kimchi tossed cleanly and easily with green plum syrup and fish sauce, without glutinous rice paste.

• Rich Beef Brisket Doenjang Jjigae (Beef Brisket Soybean Paste Stew)

  Beef brisket doenjang jjigae with soybean paste stir-fried in brisket fat to maximize its deep, savory flavor.

• Crunchy Sesame Mayo Oi Muchim (Seasoned Cucumber Salad)

  A savory summer side dish made by squeezing salted cucumbers dry and tossing them in a nutty ground sesame and mayonnaise dressing.

• Eolgari Baechu Mulkimchi (Young Cabbage Water Kimchi)

  A refreshing summer young cabbage water kimchi made conveniently by blending cold cooked rice instead of cooking glutinous rice paste.

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

  A tender and savory summer side dish made by stir-frying blanched sweet potato stems with anchovy broth and perilla seed powder.

• Rich Samgyetang (Ginseng Chicken Soup) in a Pressure Cooker

  A samgyetang cooked in a pressure cooker using a cotton cloth pouch to enjoy both a clean broth and sticky chicken porridge at the same time.

• Nutty and Smooth Danhobakjuk (Sweet Pumpkin Porridge)

  A hearty kabocha squash porridge blended with the nutrient-rich skin and topped with glutinous rice crumbles and red beans.

• Refreshing Microwave Gaji Naengguk (Cold Eggplant Soup)

  A chilled summer soup made by pre-seasoning microwave-steamed eggplant and pouring a refreshing cold broth over it.

• Refreshing Kimchi Naengguksu (Cold Kimchi Noodle Soup)

  A chilled noodle dish of thin wheat noodles served in cold anchovy broth, topped with seasoned kimchi and garnishes.

• Spicy, Refreshing Aehobak Jjigae (Zucchini Stew) with Pork

  A refreshing, spicy stew simmered with pork, tofu, and Korean zucchini, seasoned cleanly with salted fermented shrimp.

• Crispy Gamja Jeon (Potato Pancake) with Garlic Chives

  A crispy potato pancake pan-fried without water, using only the natural moisture of grated potatoes and potato starch.

• Chewy Eomuk Bokkeum (Stir-Fried Fish Cakes)

  A chewy square fish cake side dish stir-fried in garlic chili oil without vegetables to keep it dry and springy.

• Savory Nogak Muchim (Seasoned Old Cucumber)

  A crisp summer side dish of salted overripe cucumber tossed simply with nutty perilla seed powder and perilla oil.

• Spicy Gyeongsang-do Sogogi Muguk (Beef Radish Soup)

  A spicy Gyeongsang-do style beef and radish soup for 2 to 3 servings, simmered thoroughly after stir-frying with chili flakes.

• Nutty Chogye Tang (Chilled Chicken Soup)

  Chogye tang (chilled chicken soup) enriched with ground nuts and tangy mustard seasoning, perfect for hot summer Sambok days.