All recipes, page 6

2,063 recipes · page 6 of 21. Search recipes →

• Clean Oi Naengguk (Chilled Cucumber Soup)

  A chilled cucumber soup seasoned sweet and tangy with tuna extract sauce and vinegar to enjoy refreshing and cold.

• Clean Salt-Pickled Maneuljjong Jangajji (Pickled Garlic Scapes)

  A 1-year basic side dish of maneuljjong jangajji (pickled garlic scapes) fermented in a salt brine for a clean taste.

• Sweet and Sour Bibim Guksu (Spicy Mixed Noodles) with Crunchy Cucumber

  A noodle dish mixed until moist and crunchy with pickled shredded cucumber and aged sauce.

• Spicy and Clean Maneuljjong Eomuk Bokkeum

  Stir-fried garlic scapes and fish cake seasoned with soy sauce and given a clean, spicy kick with bird's eye chilies.

• Rustic and Clean Aehobak Jjigae (Zucchini Stew)

  A light zucchini stew simmered down in a shallow broth seasoned cleanly with salted fermented shrimp and anchovy broth.

• Ganjjajang-Style Jjajangmyeon (Black Bean Sauce Noodles)

  A ganjjajang-style jjajangmyeon where chunjang, pork, and vegetables are stir-fried without water, accented with fresh ginger for a clean finish.

• Tender Kkwari Gochu Jjim Muchim (Steamed Seasoned Shishito Peppers)

  A special summer side dish of flour-coated, lightly steamed shishito peppers tossed in a savory seasoning sauce.

• Sweet and Sour Buchu Muchim (Seasoned Garlic Chives) with Onion

  A quick fresh vegetable side dish of fragrant garlic chives and sweet spring onion lightly tossed in a sweet and sour all-purpose seasoning.

• Crispy Maneuljjong Jeon (Garlic Scape Pancake)

  A savory pancake combining the rich umami of toasted dried shrimp with crunchy garlic scapes.

• Tender Gochujang Jinmichae Bokkeum for Lunch Boxes

  A tender dried squid strip side dish tossed in flavorful chili oil without mayonnaise.

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

  A stir fried soy sauce pork that eliminates pork odor by using more ginger than garlic.

• Janchi Guksu (Banquet Noodles in Broth) with Lots of Zucchini

  A simple 1-serving noodle dish made by simmering Korean zucchini and egg right in anchovy broth.

• Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)

  Miyeok julgi bokkeum (stir-fried seaweed stems) cooked in scallion-garlic oil with mirin to remove any fishiness, and seasoned with tuna extract sauce for deep savory flavor.

• 5-Minute Perilla Leaf Pasta with Aromatic Herb

  A 5-minute oil pasta tossed in olive oil with the fragrance of fresh perilla leaves and garlic.

• Gaji Jjaguri (Thick Eggplant Stew) with Beef Brisket

  A stew side dish made with eggplant soaked in seasoning and simmered down thick with beef brisket.

• Crunchy Oiji Muchim (Seasoned Pickled Cucumbers)

  A summer side dish tossed in seasoning after squeezing out the water thoroughly to bring out its crunchy texture.

• Spicy and Hearty Tteok Ramyeon (Ramen with Rice Cakes)

  A ramen dish made with soaked sliced rice cakes and egg, seasoned with fish sauce and gochugaru for extra savory depth.

• Oiji (Korean Pickled Cucumbers) with Vinegar and Soju

  A summer oiji side dish pickled easily with vinegar and soju without boiled brine, keeping it crisp without spoiling.

• Aehobak Jeon (Pan Fried Zucchini Slices) with Dried Shrimp

  A savory pancake made with sweet Korean zucchini, toasted dried shrimp, and hot green chili, pan-fried until golden brown.

• Crisp and Savory Maneuljjong Gamja Bokkeum

  A simple side dish of julienned garlic scapes and potatoes stir-fried cleanly with oyster sauce.

• Spicy Kongnamul Muchim (Seasoned Soybean Sprouts) in 8 Minutes

  Crunchy soybean sprouts tossed in a spicy, savory seasoning of gochugaru and tuna extract sauce.

• Hearty Ori Gomtang (Duck Bone Soup)

  A nourishing, deeply savory Korean soup made by simmering duck with aromatic vegetables to eliminate any gaminess.

• Smashed Cucumber Salad with Vinegar-Garlic Dressing

  A refreshing side dish of bruised cucumbers tossed in a tangy vinegar and garlic dressing.

• Crispy and Chewy Eonyang-Style Chicken Bulgogi (Marinated Chicken)

  A grilled chicken dish of minced chicken thighs seasoned in a soy sauce marinade and pan-fried like a patty until golden brown.

• Microwaved Nutty Cabbage Salad

  A cabbage salad tossed with mayonnaise and nuts after a quick steam in the microwave to bring out its natural sweetness.

• Sweet Grilled Sotteok Sotteok (Sausage and Rice Cake Skewers)

  A popular snack of blanched rice cakes and sausages threaded onto skewers, grilled, and coated in a sweet sauce.

• Eomuk Kongnamul Guk (Fish Cake Soybean Sprout Soup)

  A refreshing hangover soup made with soybean sprouts and fish cakes simmered in anchovy broth with a spicy kick.

• Crispy Gajuk Namul Jangtteok (Pan Fried Toona Shoot Pancakes)

  A spring delicacy of savory pancakes made with aromatic Chinese toon shoots and chewy squid, seasoned with doenjang and gochujang and pan-fried until crispy.

• Sweet and Tender Dwaeji Galbijjim (Braised Pork Ribs)

  Tender and sweet braised pork ribs simmered in a pear drink and soy sauce marinade.

• Clean-Tasting Maneuljjong Jangajji (Pickled Garlic Scapes)

  A garlic scape side dish neatly pickled with soy sauce and salt that stays crunchy all year round.

• Maneuljjong Muchim (Seasoned Garlic Scapes) in 5 Minutes

  A 5-minute side dish of lightly blanched garlic scapes tossed in a sweet and spicy gochujang seasoning to keep them crisp.

• Crispy Cheese Gamja Jeon (Potato Pancake with Cheese)

  A snack pancake made with julienned potatoes and cheese, pan-fried to be as crispy as deep-fried food.

• Tender Daraesun Namul Muchim (Seasoned Wild Kiwi Shoots)

  A seasoned vegetable side dish made by briefly blanching tender spring hardy kiwi shoots and lightly seasoning them with tuna extract sauce and toasted sesame oil.

• Garlic Scapes Fried Rice with Fresh Aroma and Crisp Texture

  A one-bowl fried rice packed with fresh aroma, made by stir-frying subtly sweet garlic scapes and beef.

• Rich Kimchi Jjigae (Kimchi Stew) with Beef Brisket

  A rich kimchi stew made by stir-frying aged sour kimchi in beef brisket fat and simmering it with anchovy broth.

• Crisp Maneuljjong Bokkeum (Stir-Fried Garlic Scapes)

  A spring banchan of fresh garlic scapes seasoned with salt and stir-fried with soy sauce without blanching to preserve their vibrant color and crisp texture.

• Yangpa Jangajji (Pickled Onions in Soy Sauce)

  An onion side dish made by pouring a boiled pickling brine with both soy sauce and salt over onions for a subtle color.

• Spring Gajuk Namul Kimchi (Chinese Toon Shoot Kimchi)

  A spring gajuk namul kimchi salted in brine and tossed without blanching or drying.

• Crispy Dureup Twigim (Deep Fried Angelica Tree Shoots)

  A spring greens dish fried crispy in ice-water batter, mellowing out its unique bitterness.

• Crunchy Oi Bokkeum (Stir-Fried Cucumber) for Kids

  A clean-tasting side dish made by squeezing the moisture from salted cucumber and stir-frying it quickly over high heat.

• Buchu Konggaru Jjim (Steamed Chives with Soybean Flour)

  A special side dish made by lightly coating garlic chives with raw soybean powder, steaming them briefly, and tossing them in a nutty seasoning.

• Spicy Jjukumi Jjaguri Jjigae with Beef Brisket

  A spicy, thick stew of webfoot octopus and beef brisket simmered with vegetables until nicely reduced.

• Spicy Sogogi Muguk (Beef Radish Soup)

  A spicy and refreshing Gyeongsang-do style beef radish soup made with gochugaru and soybean sprouts.

• Crisp and Tender Gamja Bokkeum (Stir-Fried Potato Matchsticks)

  A crisp side dish of thinly julienned potatoes lightly stir-fried with fragrant garlic.

• Crispy Gajuk Namul Kimchi Jeon (Toon and Kimchi Pancake)

  A special savory pancake made crispy with tangy aged sour kimchi and aromatic gajuk-namul (Chinese toon shoots).

• Fragrant Eomnamusun Namul Muchim (Castor Shoots)

  A spring side dish of lightly blanched prickly castor oil tree shoots tossed with simple seasonings to highlight their unique aroma and pleasant bitterness.

• Fresh Buchu Oi Muchim (Cucumber and Chive Salad) Without Salting

  A quick side dish made by tossing fresh cucumber lightly in a fish sauce dressing without any prior salting.

• Dak Moksal Gui (Grilled Chicken Neck Meat) with Shishito Peppers

  A dak moksal gui dish where chicken neck meat is soaked in milk to remove gamey odors, marinated in savory tuna extract sauce, and pan-seared until nicely browned with vegetables.

• Dasima Mari (Kelp Rolls) with Chewy Squid

  A seaweed roll dish made by wrapping blanched squid and water dropwort in salted dried kelp.

• Crisp Oi Sobagi (Stuffed Cucumber Kimchi) without Porridge

  A fresh white cucumber kimchi tossed cleanly without glutinous rice porridge to highlight its vibrant flavor.

• Spicy, Savory Bokkeum Jjamppong (Stir-Fried Spicy Seafood Noodles)

  A spicy Chinese-Korean stir-fried noodle dish featuring seafood and vegetables quickly tossed over high heat with oyster sauce.

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

  A stir-fried side dish of tiny dried anchovies toasted in a dry pan, then simmered with shishito peppers in a savory sauce.

• Fragrant and Smooth Tomato Curry Rice Bowl

  A one-bowl tomato curry rice bowl made with caramelized browned onions and gently simmered tomatoes.

• Crispy and Chewy Gamja Hot Dog (Potato Corn Dog)

  A homemade snack made by wrapping sausages in grated potato dough instead of flour batter and frying them until crispy.

• Savory Godeungeo Kimchi Jjim (Braised Mackerel with Kimchi)

  A braised fish and kimchi dish made by simmering aged kimchi and fresh mackerel in a seasoned rice water broth without any fishiness.

• Clean Dureup Jangajji (Pickled Aralia Shoots)

  A spring pickled dish of angelica tree shoots briefly cooked in a boiling pickling liquid to keep their crisp texture.

• Juicy Musaengchae (Spicy Radish Salad)

  An ultra-simple side dish of unpickled Korean radish tinted with chili flakes and tossed until juicy.

• Rich Sagol Kalguksu (Noodle Soup in Bone Broth)

  A hearty noodle soup made by mixing commercial beef bone broth with anchovy broth and topping it with mashed dumplings.

• Fragrant Dureup Muchim (Seasoned Aralia Shoots)

  A spring greens side dish of lightly blanched angelica tree shoots tossed in a spicy-sweet gochujang seasoning to highlight their distinctive aroma and texture.

• Fragrant and Crispy Ssuk Jeon (Pan Fried Mugwort Pancakes)

  A seasonal spring delicacy made by finely chopping tender mugwort, coating it in a minimal batter, and pan-frying it until crisp.

• Kimchi Bokkeumbap (Kimchi Fried Rice) with Cabbage and Tomato

  A light one-bowl kimchi bokkeumbap stir-fried with finely chopped cabbage and tomatoes, seasoned in layers as it cooks.

• Chadolbagi Galbitang (Beef Brisket and Short Rib Soup)

  A warming chadolbagi galbitang made in 15 minutes by stir-frying the meat first to extract rich juices.

• Rich Beoseot Sundubu Deulkkaetang (Mushroom Soft Tofu Perilla Soup)

  A simple soup where the rich nuttiness of perilla seeds and chewy mushrooms come together with tender soft tofu.

• Tender Microwave Kkaennip Jjim (Steamed Perilla Leaves)

  Steamed perilla leaves prepared in the microwave layered with a seasoned sauce containing toasted anchovies.

• Soft-Boiled Gyeran Jang (Soy Sauce Marinated Eggs)

  A simple side dish made by marinating soft-boiled eggs with vegetables in seasoned soy sauce overnight.

• Spicy Minari Kongnamul Jjim (Braised Sprouts)

  A braised dish of fragrant water dropwort and crisp soybean sprouts stir-fried spicy in a savory tuna extract sauce and oyster sauce seasoning.

• Kimbap (Seaweed Rice Rolls) with Blanched Minari and Egg

  A refreshing spring kimbap made with blanched water dropwort, shredded egg garnish, and pickled radish.

• Tender-Crisp and Savory Aehobak Bokkeum (Stir-Fried Zucchini)

  A stir-fried Korean zucchini side dish seasoned with salted fermented shrimp and sliced thickly to preserve its tender-crisp texture.

• Fluffy and Fragrant Ssuk Beomuri (Mugwort Rice Cake)

  A fluffy steamed rice cake snack made by tossing fragrant seasonal spring mugwort with rice flour and dried persimmon strips.

• Crispy Oi Jangajji (Pickled Cucumber) with Onion

  A crunchy oi jangajji (pickled cucumber) side dish made with onion by pouring boiling hot soy pickling liquid over the vegetables.

• Golden Chewy Cheese Potato Hotteok (Cheese Potato Pancake)

  A chewy snack made by mixing mashed potatoes with pizza cheese and potato starch, then pan-frying until golden brown.

• Crisp and Tangy Mu Kimchi (Radish Kimchi)

  Chungmu gimbap-style mu kimchi made by pickling radish in sweet and tangy seasonings, tossing it in a fish sauce dressing, and letting it ferment for a day.

• Chungmu Kimbap (Plain Mini Seaweed Rice Rolls)

  A special Korean dish of plain seaweed rice rolls served with blanched squid and fish cake tossed in spicy seasoning.

• Crispy Yangbaechu Jeon (Cabbage Pancake) with Seafood

  A crispy and crunchy cabbage pancake pan-fried with egg and mixed seafood without adding water.

• Crispy Sweet and Savory Myeolchi Bokkeum (Stir-Fried Anchovies)

  A soy sauce myeolchi bokkeum side dish stir-fried crispy in garlic oil to remove any fishiness, then simmered sweet and savory.

• Crunchy Ojingeojeot Muchim (Seasoned Salted Squid)

  A seasoned salted squid dish with soaked dried radish strips, lightly pre-seasoned to reduce saltiness and add a crunchy texture.

• Spicy and Chewy Kodari Jorim (Braised Semi-Dried Pollock)

  A braised fish dish of thick-cut radish and chewy semi-dried pollock simmered in a spicy sauce until reduced.

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

  A stir-fried squid dish quickly tossed over high heat with basic seasonings to keep it free of excess liquid, perfect over rice.

• Mucheong Siraegi Doenjang Guk (Radish Greens Soup)

  A warm, comforting soup made with prepared dried radish greens seasoned with soybean paste and simmered until deeply savory.

• Savory Oyster Sauce Kkwari Gochu Gaji Bokkeum

  A side dish of microwaved tender eggplant and mildly spicy shishito peppers stir-fried in a savory oyster sauce seasoning.

• Clean and Light Miyeok Guk (Seaweed Soup)

  A clean, light soup made with dried seaweed and rice water, without any meat or seafood.

• Spicy, Aromatic Wheat Tteokbokki (Simmered Rice Cakes)

  A 2-serving spicy snack of wheat flour rice cakes simmered with curry powder and black pepper for a distinctive aroma and flavor.

• Yeolmu Kimchi (Young Summer Radish Kimchi) with Rice Broth

  A brothy spring kimchi made by blending cold cooked rice instead of boiling porridge, finished with refreshing anchovy broth.

• Jeyuk Bokkeum (Stir-Fried Pork) with Fragrant Minari

  A one-plate dish made by stir-frying thinly sliced pork belly in a spicy gochujang seasoning along with fragrant water dropwort.

• No-Cook Savory Tuna Ssamjang (Seasoned Tuna Dipping Sauce)

  A super simple dipping sauce made by mixing canned tuna and vegetables into seasoned soybean paste so it is nutty, savory, and not too salty.

• Kimchi Bibim Guksu (Spicy Kimchi Cold Noodles)

  A one-bowl noodle dish of chewy thin wheat noodles tossed with sour aged kimchi and a spicy-sweet sauce.

• Sangchu Geotjeori (Fresh Lettuce Salad)

  A quick fresh geotjeori side dish made by tossing crisp lettuce in a sweet and sour soy sauce dressing.

• Sweet and Sour Sebalnamul Muchim (Seasoned Spergularia Greens)

  A spring side dish that whets the appetite by tossing crunchy sebalnamul in a sweet and sour seasoning.

• Hearty Kimchi Budae Jjigae (Kimchi Army Stew) in Rich Broth

  A hearty stew made with rich beef bone broth and aged sour kimchi, loaded with ham and pork.

• Fragrant Oi Dallae Muchim (Cucumber and Wild Chive Salad)

  A spring side dish of crunchy cucumber and fragrant wild garlic tossed in a sweet and tangy gochujang dressing.

• Fragrant Ssuk Guk (Mugwort Soup) with Perilla Powder

  A fragrant spring seasonal mugwort soup made by dissolving doenjang in rice-water broth and adding perilla seed powder.

• Bittersweet, Spicy Meowi Namul Muchim (Seasoned Butterbur Leaves)

  A spring side dish of blanched tender young butterbur shoots tossed in a sweet, tangy, and spicy gochujang sauce to highlight their pleasant bittersweet flavor.

• Microwave Kkwari Gochu Jjim (Steamed Shishito Peppers)

  A side dish of flour-coated shishito peppers steamed in the microwave and tossed in a savory soybean paste seasoning.

• Dallae Jang (Wild Chive Soy Sauce), a Spicy Spring Side Dish

  A spring side dish of trimmed seasonal dallae tossed in a spicy soy sauce dressing, perfect to serve with rice or leafy wraps.

• Gilgeori Toast (Korean Street Toast) with Cabbage Egg Patty

  A crispy Korean street toast featuring a pan-fried egg and shredded vegetable patty topped with sugar and ketchup.

• Sweet and Crisp Yangbaechu Jjim (Steamed Cabbage)

  A vegetable wrap side dish made by briefly steaming cabbage in a steamer to bring out its natural sweetness and crisp texture.

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

  A savory one-dish meal of seasoned chicken topped with aged sour kimchi and simmered gently in anchovy broth.

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

  A springtime soup made by simmering doenjang, julienned radish, and shepherd's purse in anchovy broth, finished with nutty perilla seed powder.

• Clean Sogogi Yukhoe Muchim (Seasoned Raw Beef) with Pear

  Sogogi yukhoe muchim (seasoned raw beef) tossed in a clean, sweet soy sauce and salt dressing and served with pear.

• Fragrant and Tender Minari Muchim (Seasoned Water Dropwort Side Dish)

  A spring greens side dish of lightly blanched water dropwort tossed neatly with tuna extract sauce and toasted sesame oil.