All recipes, page 7

2,063 recipes · page 7 of 21. Search recipes →

• Savory Yuchae Namul Muchim (Seasoned Canola Greens)

  A spring side dish of lightly blanched canola greens tossed by hand with perilla seed powder and a savory doenjang seasoning.

• Fragrant Naengi Doenjang Jjigae (Soybean Paste Stew)

  A soybean paste stew brewed in rice water anchovy broth with aromatic spring shepherd's purse.

• Naengi Muchim (Seasoned Shepherd's Purse) with Doenjang

  A fragrant spring side dish of blanched shepherd's purse gently tossed in savory doenjang and nutty perilla seed powder.

• Refreshing and Spicy Kimchi Tteokguk (Kimchi Sliced Rice Cake Soup)

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

• Putmaneul Jangajji (Pickled Green Garlic)

  A crunchy springtime side dish of pickled green garlic made by pouring boiling seasoned soy sauce directly over the stalks.

• Crispy Pajeon (Scallion Pancake) for Drinks

  A savory, crispy scallion pancake made with naturally sweet scallions and squid.

• Crispy and Chewy Sundae Twigim (Deep-Fried Blood Sausage)

  A simple bar snack and everyday treat made by deep-frying leftover chewy blood sausage in oil until golden and crisp.

• Tender Pressure Cooker Spicy So Galbijjim (Spicy Braised Beef Short Ribs)

  Sweet and spicy braised beef short ribs cooked tenderly in a pressure cooker to save time.

• Tangy Yuchae Namul Muchim (Seasoned Canola Greens)

  A spring greens side dish enjoyed like a salad, lightly tossing tender rapeseed greens in a sweet and sour seasoning.

• Sweet and Spicy Putmaneul Muchim (Seasoned Green Garlic)

  A spring namul side dish of lightly blanched green garlic tossed in a sweet and spicy gochujang seasoning.

• Jjokpa Kimchi (Green Onion Kimchi) with Dried Pollack

  A special kimchi side dish of chewy dried shredded yellow pollack and pungent scallions tossed in an anchovy broth seasoning.

• Crisp and Sweet Pickled Radish with Hot Brine

  A sweet, tangy pickled side dish made crisp by pouring hot sweet-and-sour brine directly over sliced radish.

• Clean and Refreshing Pork Kimchi Jjigae (Kimchi Stew)

  A light and refreshing pork kimchi jjigae seasoned with salted fermented shrimp instead of kimchi brine.

• Dubu Jorim (Braised Tofu) with Dried Anchovies

  A side dish of pan-fried golden tofu and toasted dried anchovies braised together in a savory soy sauce seasoning.

• Chamnamul Muchim (Seasoned Chamnamul) in Perilla Dressing

  A light spring side dish of tender chamnamul tossed like a salad with perilla seed powder and perilla oil dressing.

• Sweet and Sour Minari Ojingeo Cho Muchim (Spicy Water Dropwort and Squid)

  A special seasoned dish made by tossing blanched squid and spring water dropwort in a sweet and sour cho-gochujang dressing.

• Spicy and Clean Eomuk Bokkeum (Stir-Fried Fish Cakes)

  A savory soy sauce eomuk bokkeum made clean and spicy with bird's eye chilies, perfect as a side dish or a gimbap filling.

• Yeongeun Jorim (Braised Lotus Root) with Nuts

  A savory-sweet side dish of lotus root braised in soy sauce seasoning with nuts added for a nutty flavor.

• Fragrant Minari Japchae (Water Dropwort Glass Noodles)

  A spring delicacy japchae stir-fried clean and chewy with fish cake and seasonal water dropwort instead of meat.

• Flavorful One-Pan Yuni Jjajang (Black Bean Noodles)

  A hearty one-bowl dish made by stir-frying finely minced pork and vegetables together in a single pan with black bean paste.

• Myeongnanjeot Muchim (Seasoned Salted Pollock Roe)

  A 3-minute seasoned salted pollock roe tossed gently with scallions and toasted sesame oil.

• Sukjunamul Muchim (Seasoned Mung Bean Sprouts)

  A simple namul side dish of blanched mung bean sprouts and carrot tossed gently with basic seasonings for a clean, light flavor.

• Savory Siraegi Namul Bokkeum (Stir Fried Dried Radish Greens)

  A savory side dish made by stir-frying boiled dried radish greens with doenjang and perilla seed powder, simmering gently in broth until tender.

• Tender Chicken Breast Jangjorim (Soy Braised Chicken Breast)

  A tender side dish made by simmering boiled chicken breast with quail eggs in a savory soy braising liquid.

• Refreshing Jjokpa Muchim (Seasoned Green Onions) Side Dish

  A fresh geotjeori side dish made by wilting scallions in fish sauce and tossing them with vinegar and basic seasonings to eat right away.

• Haemul Kalguksu (Seafood Noodle Soup)

  A one-bowl dish of chewy handmade knife-cut noodles boiled in a refreshing, rich broth loaded with hard clams and shrimp.

• Crispy Minari Jeon (Water Dropwort Pancake) with Squid

  A crispy pancake made by pan-frying fragrant in-season water dropwort and chewy squid thinly.

• Mild Sweet Potato Sesame Bread Packed with Sweet Potato

  A mild snack made by mixing boiled sweet potatoes with glutinous rice flour and black sesame seeds, then baking in an air fryer.

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

  A clear, mild jeyuk bokkeum seasoned with tuna extract sauce and stir-fried with fragrant shishito peppers without spicy paste.

• Crispy and Tender Myeolchi Bokkeum (Stir-Fried Anchovies)

  A sweet and savory side dish of tiny dried anchovies fried crisp in garlic oil so they never turn hard.

• Nutty Broccoli Muchim (Seasoned Broccoli) with Tofu Sesame Dressing

  Blanched broccoli tossed in a refreshing, nutty dressing of mashed tofu and ground sesame seeds.

• Clear Sundubu Jjigae (Soft Tofu Stew) with Clams

  A light, clear soup with tender soft tofu in a hard clam broth, seasoned with salted fermented shrimp.

• Bomdong Dallae Doenjang Guk (Soybean Paste Soup with Spring Greens)

  A clear soup made with nutty spring napa cabbage and fragrant wild garlic simmered in an anchovy-doenjang broth.

• Savory and Mild Doenjang Biji Jjigae (Soybean Paste Pureed Soybean Stew)

  A savory stew made without meat or kimchi, combining soybean curd residue with a doenjang-seasoned broth.

• Dwaeji Deunggalbijjim (Braised Pork Ribs)

  A special main dish of pork baby back ribs braised until sweet and savory in a soy sauce glaze after thoroughly removing the membrane and soaking away any blood.

• Ham Cheese Egg Sandwich: McMuffin Style for a Quick Lunch

  A hearty snack sandwich made with fried egg, Spam, and cheese, ready in 10 minutes.

• Fragrant Dallae Doenjang Jjigae (Soybean Paste Stew with Wild Chives)

  A savory spring soybean paste stew made with wild garlic and tofu simmered in a rice-water anchovy broth.

• Gyeran Bokkeumbap (Egg Fried Rice) with Broccoli

  A savory one-bowl rice dish made by mixing rice with beaten egg and stir-frying it with blanched broccoli.

• Refreshing Honghap Tang (Clear Mussel Soup)

  A refreshing winter soup brewed cleanly to bring out the natural savory umami of mussels.

• Crisp Bomdong Geotjeori (Fresh Spring Cabbage Salad)

  A quick fresh geotjeori side dish made by lightly tossing unpickled bomdong (spring napa cabbage) with seasoning to highlight its crisp texture.

• Tender Deunggalbi Kimchi Jjim (Braised Back Ribs with Kimchi)

  A hearty braised dish made by simmering seasoned baby back ribs with aged sour kimchi and broth until tender.

• Crisp Blanched Broccoli

  A preparation method for thoroughly washing broccoli in vinegar water and briefly blanching it in salted water.

• Crispy Bomdong Jeon (Spring Cabbage Pancake)

  A savory pancake made with in-season spring napa cabbage coated in a cold batter and pan-fried until crispy.

• Spicy and Refreshing Kimchi Eomuk Udon (Kimchi Fish Cake Udon)

  A spicy and clean 1-serving noodle soup made with tart kimchi and chewy fish cake.

• Nutty Deulkkae Miyeok Guk (Seaweed Soup with Perilla Seeds)

  A meatless soup made by simmering in-season fresh seaweed with rich perilla seed powder.

• Spicy Jogi Jorim (Braised Yellow Croaker) with Mu

  A spicy jogi jorim side dish where the radish is precooked before simmering down together with prepared yellow croaker.

• Kongnamul Muchim (Seasoned Soybean Sprouts) for Kids

  A clean-tasting namul side dish made by boiling soybean sprouts and radish together in one pot, then tossing each in its own seasoning.

• Moist Bongnip Namul Bokkeum (Stir-Fried Mulberry Leaves)

  A Jeongwol Daeboreum side dish made by soaking and boiling dried mulberry leaf shoots, then stir-frying them moistly with anchovy broth.

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

  A Jeongwol Daeboreum seasoned dried namul side dish made by boiling dried sweet potato stems until tender and stir-frying them gently with broth.

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

  A hearty one-dish meal of chicken and potatoes simmered with sweet and spicy seasoning and sweet potato glass noodles.

• Gondre Namul Bokkeum (Stir-Fried Seasoned Thistle Greens)

  A savory side dish made by soaking and boiling dried thistle greens until tender, then stir-frying them moistly with anchovy broth.

• Sticky and Glossy Ogokbap (Five-Grain Rice)

  Sticky rice for Jeongwol Daeboreum made easily in an electric rice cooker using the cooking water from boiling red beans.

• Addictive and Super Easy Gireum Tteokbokki (Pan-Fried Rice Cakes)

  A special snack of rice cakes pan-fried in garlic oil until crispy outside and chewy inside, then tossed in a sweet and spicy seasoning.

• Dry and Tender Beoseot Bokkeum (Stir-Fried Mushrooms)

  Stir-fried mushrooms microwaved first to remove moisture, keeping them clean and free of excess liquid.

• Chewy Dubu Jorim (Braised Tofu) with Shishito Peppers

  A chewy side dish made by pan-frying tofu until crisp and braising it with shishito peppers in a savory soy sauce seasoning.

• Tuna Kimchi Bokkeumbap (Tuna Kimchi Fried Rice)

  A hearty one-bowl dish made by stir-frying aged sour kimchi and canned tuna in green onion oil, topped with a soft-cooked fried egg.

• Sweet and Sour Bibim Guksu (Spicy Mixed Noodles)

  A thin wheat noodle dish tossed in a sweet and tangy gochujang sauce with crisp fresh vegetables.

• Sweet and Tangy Buchu Muchim (Seasoned Garlic Chives)

  A quick garlic chive side dish tossed lightly in a tangy fish sauce dressing, perfect for pairing with meat dishes.

• Crispy Tteok Gui (Grilled Rice Cakes) in the Air Fryer in 10 Minutes

  A crispy snack of sliced rice cakes grilled in the air fryer in just 10 minutes.

• Beef Bone Broth Tteok Manduguk (Rice Cake and Dumpling Soup)

  A simple Lunar New Year rice cake and dumpling soup made by simmering chewy rice cakes and dumplings in store-bought beef bone broth.

• Sogogi Sanjeok Kkochi (Beef and Vegetable Skewers)

  A neat skewer dish made by alternately threading stir-fried beef and shishito peppers onto skewers.

• Dongtae Jeon (Pan Fried Battered Pollack Fillets)

  Tender holiday Dongtae jeon pan-fried without fishy odors by removing moisture and using mirin.

• Easy Rice Cooker Yakbap (Sweet Glutinous Rice) with Nuts

  Simple yakbap made in a rice cooker by cooking glutinous rice with mixed nuts and a cinnamon sauce.

• Gullim Mandu (Skinless Dumplings) Steamed in 10 Minutes

  Skinless dumplings rolled in flour instead of dumpling wrappers and steamed so they do not burst, perfect for Korean New Year.

• Tender LA Galbi Gui (Grilled Beef Ribs)

  LA galbi gui (grilled marinated cross-cut beef ribs) marinated in a special sauce made with pear juice and onion juice, grilled until tender and savory.

• Mushroom Japchae (Stir Fried Glass Noodles with Mushrooms)

  A light japchae made with plenty of fish cake and mushrooms instead of meat, keeping a bouncy texture even when cold.

• Refreshing Nakji Kalguksu (Noodle Soup with Octopus)

  A hearty noodle dish simmered with chewy small octopus in a rich, refreshing anchovy broth.

• Sweet Sigeumchi Muchim (Seasoned Spinach)

  A clean-tasting seasoned spinach made without green onion or garlic, perfect even for holiday ancestral rite tables.

• High-Heat Stir-Fried Bassak Bulgogi (Crispy Grilled Bulgogi)

  A special dish of seasoned beef stir-fried dry over high heat without vegetables.

• Nutty, Fragrant Tofu Crown Daisy Muchim (Tofu and Crown Daisy Salad)

  A mild namul side dish of blanched ssukgat (crown daisy) and mashed tofu gently tossed with tuna extract sauce and toasted sesame oil.

• Sweet and Spicy Tteokbokki (Simmered Rice Cakes) with Sliced Rice Cakes

  A snack tteokbokki where the sweet and spicy sauce thoroughly coats thin sliced rice cakes.

• Crispy Pan-Seared Jumeokbap (Rice Balls)

  Tuna mayo Jumeokbap (rice balls) brushed with soy sauce glaze and pan-seared until golden with a crispy scorched rice crust.

• Rich Gamjatang (Pork Bone Soup) with Boneless Pork

  Gamjatang (pork bone soup) made simply with boneless pork and store-bought beef bone broth instead of pork backbone.

• Flavorful Modum Jangjorim (Assorted Braised Soy Sauce Side Dish)

  A savory modum jangjorim side dish made by simmering beef, quail eggs, and shishito peppers together in a seasoned soy sauce broth.

• Crisp-Chewy Mu Bokkeum (Stir-Fried Radish)

  A clean-tasting side dish of salted, squeezed radish stir-fried until pleasantly crisp and chewy.

• Sweet and Spicy Nakji Bokkeum (Stir-Fried Octopus)

  A special main dish of frozen small octopus quickly parboiled with soju and stir-fried over high heat so no excess liquid forms.

• Rich Tuna Kimchi Jjigae (Kimchi Stew with Tuna)

  A rich and refreshing stew made with savory canned tuna and tangy aged sour kimchi brine.

• Fragrant and Refreshing Parae Muchim (Seasoned Green Laver)

  A winter side dish of salted radish and fragrant green laver tossed in a sweet and tangy dressing.

• Rich Godeungeo Chueotang (Mackerel Soup) Without Fishiness

  A hearty soup made by simmering seasoned vegetables in a milky broth made from boiled, strained mackerel.

• Kongnamul Daepae Jeyuk Bokkeum (Stir-Fried Pork and Bean Sprouts)

  A one-plate dish made by stir-frying crunchy soybean sprouts and thinly sliced pork belly with a sweet and spicy gochujang sauce.

• Maesaengi Gul Guk (Seaweed and Oyster Soup)

  A refreshing, clean winter soup bursting with ocean aroma by briefly simmering maesaengi and oysters at the very end.

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

  A crisp bomdong geotjeori side dish tossed fresh without salting.

• Spicy, Refreshing Kimchi Sujebi (Hand-Torn Noodle Soup with Kimchi)

  A one-bowl noodle soup made with aged sour kimchi and its brine simmered in anchovy broth for a spicy, refreshing finish.

• Smooth and Savory Corn Soup

  A smooth soup made by sautéing canned corn and onion in butter, then blending with milk and simmering.

• Crisp Mulmiyeok Cho Muchim (Seaweed in Sweet Vinegar Sauce)

  A winter side dish tossed in a sweet and spicy vinegar sauce using raw fresh seaweed without blanching to bring out the scent of the sea.

• Agwi Jiri Tang (Clear Monkfish Soup)

  A clear, mild hangover soup made by simmering fresh monkfish with water dropwort and soybean sprouts.

• Versatile Bokkeum Kimchi (Stir-Fried Kimchi) with Green Onion Oil

  A versatile side dish made by stir-frying aged kimchi in green onion oil to remove any sour off-flavors and keep it moist.

• Spicy Kongnamul Muchim (Seasoned Soybean Sprouts)

  A spicy soybean sprout side dish tossed in garlic- and ginger-infused oil mixed with gochugaru seasoning.

• Clean Beef Tteokguk (Rice Cake Soup with Beef)

  A clear rice cake soup served with stir-fried seasoned beef garnish and egg ribbons over dried kelp broth.

• Sweet and Sour Golbaengi Muchim (Spicy Sea Snail Salad) with Noodles

  A popular pub dish of sea snails and vegetables tossed in a sweet, spicy, and tangy aged dressing, served with thin wheat noodles.

• Kkwarigochu Myeolchi Bokkeum

  A sweet and savory side dish of tiny dried anchovies stir-fried in garlic oil and tossed with shishito peppers braised in seasoning.

• Beef Curry Rice with Caramelized Onions and Butter

  A deeply flavorful beef curry enriched with caramelized onions and butter.

• Spicy and Refreshing Skewered Eomuk Tang (Fish Cake Soup)

  A soup dish featuring chewy skewered fish cakes simmered in a deeply savory broth made with broth tablets and Korean radish.

• Mugeonji Jijim (Braised Aged Kimchi) with Dried Soup Anchovies

  A clean side dish made by thoroughly braising rinsed aged kimchi with doenjang and dried soup anchovies.

• Dubu Jorim (Braised Tofu) with Shishito Peppers

  A spicy braised tofu side dish simmered down with shishito peppers in green onion and garlic chili oil until the broth is reduced.

• Chop Steak Stir-Fried with Beef and Bell Peppers

  A home-party main dish made by stir-frying beef and colorful vegetables over high heat in a sweet and savory sauce.

• Sweet and Tangy Totnamul Muchim (Seasoned Seaweed Fusiforme)

  A winter delicacy side dish made by blanching seaweed fusiforme briefly in boiling water and tossing it in a spicy, sweet, and tangy gochujang dressing to bring out its popping texture.

• Nutritious Stir-Fried Tomato and Eggs with Spinach

  A simple one-bowl dish of scrambled eggs stir-fried with cherry tomatoes and spinach.

• Sweet and Golden-Pan-Fried Baechu Jeon (Cabbage Pancake)

  A savory winter pancake dish made by coating sweet seasonal baby napa cabbage in an egg yolk batter and pan-frying it until golden.

• Hearty Patjuk (Red Bean Porridge) with Rice and Rice Balls

  A savory and hearty traditional Dongji red bean porridge cooked with glutinous rice and chewy rice balls.