All recipes, page 5

2,063 recipes · page 5 of 21. Search recipes →

• Air Fryer Roast Whole Chicken with Chewy Skin

  Roast whole chicken stuffed with garlic and glutinous rice, roasted in an air fryer until crisp and chewy.

• Oi Naengchae (Cold Cucumber Salad), Refreshing and Tangy

  A crisp, refreshing summer side dish of crunchy cucumber tossed in a prepared yellow mustard and minced garlic sauce.

• Spicy Chewy Al Gamja Jorim (Braised Baby Potatoes)

  A rice side dish of baby potatoes braised in their skins until chewy, with gochugaru added for a touch of heat.

• Crisp and Refreshing Nogak Naengguk (Cold Overripe Cucumber Soup)

  A chilled summer soup made by combining salted overripe cucumber with store-bought broth and fresh vegetables for a delightfully crisp texture and refreshing taste.

• Smoky Spicy Ojingeo Bokkeum (Spicy Stir-Fried Squid)

  A spicy stir-fried squid made by infusing chili oil and stir-frying quickly over high heat for a smoky, sauce-coated finish without excess moisture.

• Chewy and Sweet Boiled Corn and Savory Corn Cheese

  A snack of boiled corn cooked with inner husks intact to enhance its natural sweetness, plus corn sautéed in butter and topped with melted cheese.

• Hobaknip Doenjang Guk (Pumpkin Leaf Soybean Paste Soup)

  A summer soup made by simmering prepped pumpkin leaves and tofu in savory doenjang broth.

• Refreshing Kongguksu (Cold Soybean Noodle Soup) with Seoritae

  A refreshing summer noodle dish featuring soaked black soybeans blended thick with nuts and sesame seeds into a chilled broth.

• Hobak Muchim (Seasoned Squash Side Dish)

  A refreshing summer side dish made by lightly blanching squash and tossing it with seasonings to keep it crisp.

• Crisp Nogak Muchim (Seasoned Old Cucumber)

  A refreshing summer side dish made by salting and firmly squeezing overripe cucumber, then tossing it in a sweet and tangy seasoning.

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

  A chewy sujebi made by mixing in starch and dropping the batter from a spatula without kneading.

• Spicy Kimchi Jeyuk Bokkeum (Stir Fried Pork with Kimchi)

  A spicy side dish made by stir-frying thinly sliced pork belly in green onion oil, then tossing it with aged sour kimchi.

• Dak Han Mari (Whole Chicken Soup) with Kalguksu

  A nourishing whole chicken soup brewed clear with basic aromatic vegetables instead of medicinal herbs and served with kalguksu noodles.

• Gamja Jeon (Potato Pancake), Grated and Julienned

  A savory pancake snack combining the chewy texture of grated potato with the crisp bite of finely julienned potato.

• Chewy Dakttongjip Bokkeum (Stir Fried Chicken Gizzards)

  A chewy dakttongjip bokkeum drinking snack stir-fried with garlic and vegetables after removing all gaminess.

• Rich and Tender Dak Gomtang (Chicken Soup)

  A nourishing summer chicken soup made by re-simmering stripped chicken bones for a rich broth and topping it with plenty of tender meat.

• Rich Pork Kimchi Jjigae (Kimchi Stew)

  A kimchi stew made by stir-frying pork and aged sour kimchi for a rich, deeply flavored broth.

• Moist, Tender Gyeran Jjim (Steamed Eggs) with Korean Zucchini

  Earthenware-pot steamed eggs blending the gentle sweetness of julienned Korean zucchini with a tender egg texture.

• Crispy and Savory Gaji Twigim (Deep Fried Eggplant)

  A crispy-outside, tender-inside delicacy of deep-fried eggplant coated in breadcrumbs.

• Pressure Cooker Nurungji Baeksuk (Boiled Chicken)

  A nourishing chicken soup made by layering glutinous rice and mung beans at the bottom of a pressure cooker to create scorched rice, simmered thoroughly in herbal broth.

• Hobak Gui (Grilled Squash) with Savory Seasoning

  Thickly sliced round Korean zucchini pan-grilled until golden and layered with seasoned sauce, a savory summer side dish.

• Sweet and Savory Beef Gamja Jorim (Braised Beef and Potatoes)

  A side dish made by gently braising beef and potatoes in a sweet and savory sauce.

• Mild Ganjang Bibim Guksu (Soy Sauce Mixed Noodles)

  A savory noodle dish of thin wheat noodles tossed with sweet sautéed Korean zucchini and vegetables in a light soy sauce seasoning.

• Sweet and Savory Gaji Deopbap (Eggplant over Rice)

  A one-bowl dish of pan-grilled eggplant simmered in a sweet and savory sauce and served over rice.

• Super Simple Bibim Udon (Spicy Mixed Udon Noodles) with Pollock Roe

  A 10-minute noodle dish where blanched udon noodles are mixed with savory pollock roe and an egg yolk.

• Savory and Crispy Buchu Jeon (Garlic Chive Pancake)

  A crispy garlic chive pancake packed with savory umami from anchovy broth and tuna extract sauce.

• Mugeonji Dak Bokkeum Tang (Spicy Braised Chicken with Aged Kimchi)

  A hearty one-pot dish of chicken braised until tender with sour aged kimchi and fluffy potatoes in a rich broth.

• Tteokbokki (Simmered Rice Cakes) Simmered in Anchovy Broth

  A sweet and spicy snack-bar-style tteokbokki simmered down until thick in an anchovy broth seasoning base.

• Clean Kongnamul Naengguk (Cold Soybean Sprout Soup)

  A refreshing summer cold soybean sprout soup brewed flavorful with tuna extract sauce and broth tablets.

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

  A refreshing summer cold noodle dish tossed in a clean broth made with aged sour kimchi brine and seasonings, without store-bought broth.

• Sweet and Savory Kkaennip Kimchi (Perilla Leaf Kimchi)

  A summer side dish made by layering sweet and savory seasoning paste onto perilla leaves until they wilt down.

• Gochu Muchim (Seasoned Chili Peppers) with Fish Sauce

  A summer side dish of green chili peppers tossed in a fish sauce seasoning, enjoyed like fresh geotjeori kimchi.

• Dry-Pan Grilled Gaji Muchim (Seasoned Grilled Eggplant)

  A summer side dish of eggplant grilled in a dry pan to remove moisture and tossed in a light, savory seasoning.

• Refreshing Oi Naengguk (Chilled Cucumber Soup) with Acorn Jelly

  A chilled summer soup featuring bouncy blanched acorn jelly and crisp cucumber served in a sweet and tangy broth.

• Daseulgi Haejang Guk (Freshwater Snail Hangover Soup)

  A refreshing freshwater snail hangover soup simmered with boiled cabbage and garlic chives in a light doenjang broth flavored with Cheongyang chili peppers.

• Sweet and Crispy Garlic Bread

  A snack made by spreading a buttery garlic sauce over leftover bread and baking it in an air fryer.

• Boiled Waxy Corn, Chewy and Subtly Sweet

  A summer waxy corn snack boiled with salt and saccharin for a chewy texture and subtle sweetness.

• Refreshing Kongguksu (Cold Soybean Noodle Soup) with Tofu and Soy Milk

  A refreshing summer cold soybean noodle soup easily made by blending tofu, unsweetened soy milk, and nuts together.

• Refreshing Homemade Blueberry Ice Cream

  A refreshing summer dessert snack made by finely blending frozen blueberries with heavy cream and freezing the mixture.

• Fluffy Boiled Potatoes for a Summer Snack

  A snack of red potatoes seasoned with salt and sugar, steamed dry until delightfully fluffy.

• Fragrant Kkaennip Sun Bokkeum (Stir-Fried Perilla Sprout Greens)

  A summer side dish of blanched baby perilla leaves tossed in seasoning and stir-fried nutty in perilla oil.

• Yeolmu Mul Naengmyeon (Cold Radish Water Noodles)

  A refreshing summer cold noodle dish featuring well-fermented young summer radish water kimchi broth enhanced with green plum syrup, vinegar, and a layer of slushy ice.

• Tender Hobak Jorim (Braised Squash) for Summer

  A seasonal summer side dish gently braised with salted fermented shrimp and anchovy broth for deep savory flavor.

• Yangbaechu Saengchae (Seasoned Shredded Cabbage) with Chives

  A crunchy summer side dish of salted cabbage tossed in a sweet, sour, and spicy seasoning.

• Refreshing Yeolmu Mulkimchi (Young Summer Radish Water Kimchi)

  A clear, refreshing yeolmu mulkimchi made without gochugaru to enjoy cool in the summer.

• Quick-Pickled Chopped Gochu Jangajji (Pickled Chili Peppers)

  A pungent side dish of roughly ground Cheongyang chili peppers pickled in a boiled soy sauce brine.

• Creamy Potato Salad with Crunchy Cucumber

  A smooth potato salad with the crunch of quick-pickled vegetables, perfect for sandwich fillings.

• Kimchi Bokkeumbap (Kimchi Fried Rice) with Scallion Oil

  A 10-minute one-pan kimchi fried rice made without meat, flavored deeply with green onion oil and aged sour kimchi brine.

• Tender Hobaknip Jjim (Steamed Pumpkin Leaves)

  A savory and tender wrap vegetable dish made by peeling the tough fibers from pumpkin leaf stems and steaming them for 5 minutes.

• Savory Gang Doenjang (Thick Soybean Paste Stew)

  A rice-thief gang doenjang simmered down until thick, made with finely diced vegetables and tofu in an anchovy broth.

• Boiled Waxy Corn with Inner Husks and Silk

  A summer snack of waxy corn boiled with its inner husks and silk, seasoned with salt and saccharin for deep savory-sweet flavor.

• Al Gamja Jorim (Braised Baby Potatoes)

  A sweet and salty side dish of peeled baby potatoes braised until delightfully chewy in a savory soy sauce glaze.

• Savory Gaji Jorim (Braised Eggplant)

  Gaji jorim is a side dish of eggplant dry-pan roasted to preserve its texture and then braised in a savory sauce.

• Sweet and Crisp Yangbaechu Jjim (Steamed Cabbage)

  A simple vegetable side dish briefly steamed in a steamer basket to bring out its natural sweetness and crisp texture.

• Spicy and Rich Dakgaejang (Spicy Chicken Soup)

  A hearty soup for 5 to 6 servings made by simmering boiled chicken breast and vegetables in a spicy, flavorful broth.

• Fluffy Boiled Potatoes in 20 Minutes

  A summer snack of fresh new potatoes boiled with salt, then shaken in the pot to coat them in a fluffy, savory layer of starch.

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

  A standout dak bokkeum tang simmered gently with potatoes and a spicy seasoning after par-cooking the chicken in soy sauce and sugar.

• Clean Maesil Cheong (Green Plum Syrup) Without Spoiling

  A homemade summertime green plum syrup steeped with equal parts sugar and green plums to extract their concentrated juices.

• Easy Kkongchi Kimchi Jjim (Braised Mackerel Pike and Kimchi)

  A braised fish dish gently simmered with aged sour kimchi and canned Pacific saury liquid to bring out rich savory flavors.

• Hunje Ori Bokkeum (Stir Fried Smoked Duck)

  A clean, savory main dish of smoked duck stir-fried lightly with vegetables after draining the duck fat.

• Refreshing Gaengsigi Juk (Kimchi and Rice Porridge)

  A hearty, refreshing one-bowl porridge made by simmering aged sour kimchi, soybean sprouts, cooked rice, and sujebi dough flakes together.

• Chewy, Savory Flourless Gamja Jeon (Potato Pancake)

  A pan-fried dish made without flour, using only grated potato and its own settled starch for a chewy, savory texture.

• Dubu Jjigae (Tofu Stew) with Aged Kimchi and Pork

  A gently reduced Dubu jjigae (tofu stew) seasoned cleanly with salted fermented shrimp, made with aged sour kimchi and pork.

• Spicy Anchovy Gochu Jangmul (Simmered Chili Pepper Relish)

  A summer side dish of dried anchovies toasted in a dry pan and simmered with chopped Cheongyang chili peppers in a savory fish sauce broth.

• Sweet and Spicy Crisp Bibim Naengmyeon (Spicy Cold Noodles)

  A summer noodle dish tossed with sweet and spicy green plum sauce and topped with pickled radish and cucumber.

• Gaji Sotbap (Pot Rice with Eggplant) with Mushrooms

  A pot rice dish where seasonal eggplant and mushrooms are steamed on top of the rice and mixed with a seasoned sauce.

• Crunchy Tart Maesil Jangajji (Pickled Green Plums)

  A maesil jangajji side dish pickled twice with salt and sugar to tone down excessive sweetness and bring out a crisp, crunchy texture.

• Gamja Jorim (Braised Potatoes) Chewy and Spicy

  A spicy braised potato side dish stir-fried first in green onion oil and gochugaru so the potatoes do not break apart.

• Crisp and Tangy Coleslaw with Super Sweet Corn

  A salad of salted and drained cabbage tossed with sweet super sweet corn in a mayonnaise dressing.

• Jeyuk Bokkeum (Stir-Fried Pork) with Crisp Mung Bean Sprouts

  A savory side dish of thinly sliced pork belly stir-fried with sweet and spicy gochujang sauce and crunchy mung bean sprouts.

• Crisp Cabbage Bibimbap (Mixed Rice with Cabbage)

  A light one-bowl rice dish topped with lightly stir-fried crisp cabbage and savory beef, mixed together with a seasoned sauce.

• Chewy Kaljebi (Noodle and Hand Pulled Dough Soup)

  A hearty noodle soup featuring kalguksu noodles and torn hand-pulled dough cooked together in rich anchovy broth.

• Crispy Goguma Jeon (Pan Fried Sweet Potato)

  A crispy snack pancake made by julienning sweet potatoes and large green onion and pan-frying them like vegetable fritters.

• Chuncheon Dakgalbi (Chuncheon Style Spicy Stir Fried Chicken)

  A sweet and spicy stir-fried dish of chicken thigh meat with plenty of vegetables, using curry powder and perilla leaves to remove any gamey smell.

• Nutty Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)

  A buckwheat noodle dish tossed in fragrant perilla oil and basic soy sauce seasoning instead of tsuyu.

• Deunggalbi Gui (Grilled Pork Back Ribs) in Garlic Marinade

  A savory grilled pork back ribs dish marinated in a garlic sauce and cooked cleanly in an air fryer.

• Clear Kongnamul Guk (Soybean Sprout Soup) with Dried Shrimp

  A clear Kongnamul guk (soybean sprout soup) made in 10 minutes with Cheongyang chili pepper and dried shrimp toasted in a dry pan for a refreshing taste.

• Gaji Muchim (Seasoned Steamed Eggplant) in 4 Minutes

  A light summer side dish made by lightly steaming in-season eggplant and tossing it in a soy sauce seasoning.

• Crisp Oi Kkakdugi (Diced Cucumber Kimchi) Brined in Boiling Water

  A simple summer diced cucumber kimchi brined with boiling salt water to keep it crisp, tossed together without any starch porridge.

• Sweet and Sour Naeng Ramyeon (Cold Ramen Noodles)

  A special noodle dish enjoyed cold by mixing ramen soup base with vinegar, sugar, and ice.

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

  A garlic scape side dish simmered cleanly in a soy sauce seasoning with dried shrimp to bring out a savory flavor.

• Moist and Soft French Toast for Home Brunch

  A 10-minute French toast made by mixing equal parts eggs and milk and pan-frying until soft.

• Sweet and Spicy Bibim Guksu Sauce (Spicy Noodle Sauce)

  A large-batch spicy noodle sauce made by mixing seasonings with gochujang and gochugaru and letting it age.

• Steamed Sweet Corn Packed with Sweet Juices

  An early-summer snack lightly steamed to bring out the kernels' natural sweetness and moisture.

• Clear and Mild Tangguk-Style Sogogi Muguk (Beef Radish Soup)

  A clear, mild tangguk-style beef and radish soup simmered with dried kelp and tofu without any garlic.

• Crisp Maneul Jangajji (Pickled Garlic)

  A reassuring side dish made by pouring boiling pickling liquid directly over fresh garlic to keep its crisp texture.

• Jeyuk Bokkeum (Stir-Fried Pork) with Shishito Peppers

  A dish made by quickly stir-frying thinly sliced pork and shishito peppers in garlic chili oil without using gochujang.

• Crispy Kimchi Jeon (Kimchi Pancake) for Drinks

  A crispy kimchi jeon with shredded cabbage and squid to balance the sourness and add great texture.

• Fresh Lettuce Wraps Packed with Chicken Breast

  A fresh wrap sandwich made by wrapping chicken breast and vegetables in lettuce instead of a tortilla.

• Maneuljjong Japchae (Stir Fried Glass Noodles Garlic Scapes)

  A flavorful one-dish sweet potato glass noodle stir-fry enhanced with the unique aroma and crisp texture of garlic scapes.

• Crisp Beef Maneuljjong Bokkeum (Stir Fried Beef and Garlic Scapes)

  A side dish made by stir-frying finely chopped garlic scapes and seasoned beef with spicy aromas.

• Sweet and Sour Sangchu Oi Muchim (Seasoned Lettuce and Cucumber)

  A summer side dish of crisp cucumber and slightly bitter lettuce tossed in a sweet and sour gochujang dressing.

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

  A stir-fry dish made by quickly cooking squid and vegetables over high heat in chili oil without letting excess liquid form.

• Baechu Geotjeori (Fresh Cabbage Kimchi) for Kalguksu

  A fresh kimchi tossed with salted napa cabbage and a blended seasoning of cooked rice and onion, perfect to enjoy alongside noodle soup.

• Meowidae Deulkkae Bokkeum (Stir Fried Coltsfoot in Perilla Seeds)

  A savory summer side dish made by pouring broth over blanched butterbur stems and stir-frying them with perilla seed powder and perilla oil.

• Steamed Vegetable Bibimbap (Bibimbap with Steamed Vegetables)

  A light and clean one-bowl meal made by steaming assorted vegetables together and mixing them with fragrant buchu jjambak-i (garlic chive sauce).

• Deunggalbi Kimchi Jjim (Braised Back Ribs with Kimchi)

  A hearty main dish of blanched and seasoned baby back ribs wrapped in aged sour kimchi and simmered down in broth.

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

  A golden, pan-fried Buchu jeon (garlic chive pancake) made extra crispy and savory with dried shrimp.

• Spicy Aehobak Jjigae (Zucchini Stew) with Pork

  A rich and refreshing stew made without gochujang, using stir-fried gochugaru and anchovy broth.

• Sweet and Tangy Tomato Jam Made with Honey

  A homemade fruit jam made by simmering blanched ripe tomatoes gently with honey and lemon juice.