All recipes, page 8

2,063 recipes · page 8 of 21. Search recipes →

• Savory Sigeumchi Doenjang Guk (Spinach Soybean Paste Soup)

  A savory soup made by simmering naturally sweet spinach in a doenjang broth enriched with dried shrimp.

• Dwaejigogi Ganjang Jorim (Soy-Braised Pork)

  A satisfying main dish featuring golden pan-fried pork shoulder simmered in a ginger syrup braising sauce and served alongside fresh vegetables.

• Tart and Tender Pork Kimchi Jjim (Braised Kimchi with Pork)

  Pork kimchi jjim (braised kimchi with pork) simmered until tender, using ginger syrup to eliminate gaminess and the stale smell of aged kimchi.

• Refreshing Baechu Gul Guk (Cabbage and Oyster Soup)

  A clear soup made with naturally sweet inner napa cabbage leaves and in-season oysters, seasoned cleanly with salted fermented shrimp.

• Savory Hwangtae Miyeok Guk (Seaweed Soup with Dried Pollack)

  A soup dish made by boiling seasoned dried pollack and sautéed seaweed together to create a clear and deep broth.

• Spicy Tuna Mu Jorim (Braised Radish with Canned Tuna)

  A savory side dish made by braising thick slices of Korean radish with canned tuna in a spicy sauce.

• Shrimp Gambas al ajillo in Garlic Olive Oil

  A party dish of plump shrimp and vegetables cooked in garlic-infused olive oil.

• Moist Bibim Dangmyeon (Spicy Glass Noodles) with Gochujang Sauce

  A noodle dish of boiled glass noodles topped with vegetables and a gochujang sauce, tossed moist with warm broth.

• Savory and Clean Hwangtae Guk (Dried Pollock Soup)

  A clear hangover soup simmered until milky white with Korean radish and seasoned dried yellow pollock soaked in broth.

• Creamy and Savory Avocado Kimbap (Seaweed Rice Rolls) Lunch Box

  A tender kimbap roll made with perfectly ripened avocado and savory Spam.

• Moist and Chewy Dongpo Pork with Bok Choy

  A classic Chinese dish of pork belly simmered until tender, moist, and chewy using ssanghwa-tang and a special sauce.

• Sakhin Kkaennip Kimchi (Fermented Perilla Leaf Kimchi)

  A reassuring side dish made by layering tender, blanched fermented perilla leaves with a sweet and salty seasoning, enjoyed without further fermentation.

• Refreshing Guacamole with Avocado and Tomato

  A refreshing salad and snack made by tossing ripe avocado with tomato and onion.

• Savory, Chewy Beef Tteokguk (Rice Cake Soup with Beef)

  A hearty soup dish made by gently simmering sautéed beef and sliced rice cakes in clear anchovy broth.

• Soup-Restaurant Seokbakji (Radish Kimchi) with Soda

  A crunchy radish kimchi side dish made without glutinous rice paste, using lemon-lime soda for a refreshing, sweet depth of flavor.

• Rich and Nutty Deulkkae Sujebi (Hand-Torn Noodles in Perilla Broth)

  A hearty one-bowl dish of chewy hot-water kneaded noodles simmered with anchovy broth and perilla seed powder.

• Spicy and Savory Dubu Jjigae (Tofu Stew)

  A spicy dubu jjigae (tofu stew) for 2 to 3 servings, packed with deep savory flavor from stir-fried seasonings without any meat.

• Hearty Son Kalguksu (Handmade Knife-Cut Noodle Soup)

  A noodle soup featuring chewy noodles hot-water-kneaded and served in savory anchovy broth with cabbage.

• Nutty and Crisp Eolgari Baechu Muchim

  A quick fresh vegetable side dish made in 5 minutes by lightly tossing tender inner leaves of young cabbage in a fish sauce seasoning.

• Savory Pork and Kimchi Biji Jjigae (Soybean Curd Puree Stew)

  A savory stew made by stir-frying pork and aged sour kimchi with fermented soybean curd residue, simmered in anchovy broth.

• Soft and Savory Microwave Cheese Gyeran Jjim (Steamed Eggs with Cheese)

  Soft and savory cheese gyeran jjim (steamed eggs with cheese) made in 10 minutes in the microwave.

• Moist, Savory Gul Jeon (Pan-Fried Oyster Patties)

  Savory pan-fried pancakes made by coating well-drained raw oysters in flour and egg wash, then gently pan-frying over medium-low heat.

• Roasted Sweet Potatoes, Perfectly Baked in an Air Fryer

  A sweet winter snack of roasted sweet potatoes baked to perfection, skin and all, in an air fryer.

• Gul Muchim (Seasoned Fresh Oysters) with Radish

  A winter delicacy side dish of salted radish and fresh raw oysters lightly tossed in a spicy seasoning.

• Savory Baechu Jeon (Cabbage Pancake) with Shredded Leaves

  A savory pancake made by finely shredding sweet yellow napa cabbage leaves and pan-frying them golden brown with hot green chilies.

• Moist Pork Belly Bossam (Boiled Pork Wraps)

  Tender whole pork belly boiled with a bottle of herbal drink and basic vegetables to remove gaminess and keep it moist.

• Clean Gimjang Kimchi (Winter Cabbage Kimchi)

  A winter cabbage kimchi made with blended radish and onion instead of julienned stuffing, making it versatile for stews and stir-fries.

• Spicy Gochu Jangajji (Pickled Chili Peppers) Chopped for Ease

  A pickled side dish made by roughly chopping Cheongyang chili peppers and pouring boiled seasoned soy sauce over them for quick pickling.

• Rich and Savory Cheonggukjang Jjigae (Fermented Soybean Paste Stew)

  A savory fermented soybean paste stew simmered without meat, packed with shiitake mushrooms, tofu, and fresh vegetables.

• Crispy Musaengchae (Spicy Radish Salad)

  A bossam-style Musaengchae (spicy radish salad) seasoned crisp and moisture-free after salting with corn syrup and salt.

• Winter Altari Dongchimi (Radish Watery Kimchi)

  A crisp winter altari dongchimi fermented clean and cool with green plum syrup and fermented chili peppers instead of glutinous rice paste.

• Spicy Sundae Bokkeum (Stir-Fried Blood Sausage) with Dangmyeon

  A one-dish meal of bouncy sweet potato glass noodles and vegetables stir-fried with Korean blood sausage in a spicy sauce.

• Easy No-Cook Saenggang Cheong (Ginger Syrup) with Honey

  A homemade ginger syrup made without boiling by letting starch settle from minced fresh ginger and steeping it in honey.

• Spicy Aehobak Gochujang Jjigae (Zucchini Chili Paste Stew)

  A spicy stew made with thinly sliced pork belly and Korean zucchini in a gochujang broth, ready in just 10 minutes.

• Crispy Kongnamul Jeyuk Bokkeum (Spicy Pork and Bean Sprouts)

  A one-dish meal of thinly sliced pork belly topped with plenty of soybean sprouts and quickly stir-fried in a spicy seasoning sauce.

• Crispy Air Fryer Sweet Potato Chips Snack

  A crispy snack made by pressing leftover cooked sweet potatoes thin and baking them in an air fryer for 15 minutes.

• Galbitang (Beef Short Rib Soup) with Tender Beef Shank

  A budget-friendly galbitang made by simmering beef shank until deeply flavorful, clean, and tender without bones.

• Homemade Saenggang Cheong (Ginger Syrup)

  A homemade syrup made by letting fresh ginger juice settle, then gently simmering it with sugar until thickened.

• Dongtae Jjigae (Pollock Stew) with Mideodeok

  A spicy Dongtae jjigae (pollock stew) simmered with doenjang seasoning and mideodeok for a deep umami flavor.

• Rich Saury Kimchi Jjigae (Kimchi Stew with Saury)

  A stew made by gently simmering aged sour kimchi together with canned saury and its canning liquid.

• Fragrant Shiitake Kongnamul Bap (Rice with Bean Sprouts)

  A light and savory one-bowl pot rice cooked with shiitake mushrooms and soybean sprouts, served with wild garlic sauce.

• Jeukseok Tteokbokki (Tabletop Simmered Rice Cakes) with Ramen

  A 10-minute jeukseok tteokbokki made by simmering ramen noodles and fish cake all at once in a seasoned broth.

• Hearty Rest-Stop Style Fish Cake Udon

  A simple 2-serving fish cake udon made flavorful with broth tablets and fish cake.

• Meat-Free Mushroom Miyeok Guk (Seaweed Soup with Mushrooms)

  A light and clean seaweed soup made by stir-frying shiitake mushrooms in perilla oil instead of beef and simmering them together.

• Fall Jjokpa Kimchi (Green Onion Kimchi) with Rich Broth

  A scallion kimchi made with rich anchovy broth instead of glutinous rice paste for a clean, vibrant savory flavor.

• Crispy Yeongeun Jeon (Pan-Fried Lotus Root)

  A savory pancake made with finely chopped lotus root and vegetables tossed with potato starch and egg, then pan-fried until crisp.

• Chonggak Kimchi (Ponytail Radish Kimchi) Without Rice Paste

  A crunchy chonggak kimchi tossed easily by blending cold cooked rice instead of cooking glutinous rice paste.

• Fragrant Dotorimuk Muchim (Seasoned Acorn Jelly Salad)

  Blanched acorn jelly tossed with fragrant chamnamul and a sweet and tangy dressing.

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

  A spicy, hearty bowl of noodle soup made with rich anchovy broth seasoned with fermented pastes and chili flakes, generously packed with mushrooms.

• Crispy Buchu Jeon (Garlic Chive Pancake) with Squid

  A savory garlic chive pancake pan-fried until golden with plenty of squid and garlic chives.

• Spicy Godeungeo Jorim (Braised Mackerel)

  Braised fish made by simmering thickly sliced Korean radish in sauce first, then adding mackerel to braise thoroughly.

• Sakhin Gochu (Fermented Chili Peppers) for Dongchimi

  Pickled chili peppers fermented to a yellowish tint by pouring boiling brine over them.

• Nutty, Moist Kkaennip Sun Deulggae Bokkeum

  A savory side dish of blanched baby perilla leaves stir-fried moistly with anchovy broth and perilla seed powder.

• Fragrant Parsley Pasta, an Appetizing One-Bowl Meal

  A clean oil pasta infused with the rich flavors of fresh parsley and garlic in olive oil.

• Pan-Fried Goguma Mattang (Caramelized Sweet Potatoes)

  Sweet goguma mattang (caramelized sweet potatoes) simply cooked in the microwave and pan, then coated in a soft syrup.

• Spicy, Clean Mushroom Yukgaejang (Spicy Soup)

  A spicy, clean soup made with mushrooms and scallion oil instead of beef.

• Yeongeun Jorim (Braised Lotus Root)

  Yeongeun jorim (braised lotus root) stir-fried in garlic oil and gently simmered in a sweet and savory sauce for a chewy yet crisp texture.

• Neulgeun Hobak Juk (Aged Pumpkin Porridge)

  A seasonal autumn aged pumpkin porridge simmered gently with soaked glutinous rice and nutty cowpeas.

• Warm Janchi Guksu (Banquet Noodles in Broth) with Mountain of Chives

  Anchovy broth janchi guksu served with a generous topping of spicy seasoned garlic chives.

• Vongole Pasta Rich in Garlic Flavor

  A pasta combining the savory umami of clam broth and chewy sujebi noodles with rich buttery flavor.

• Easy-to-Peel Sweet Steamed Chestnuts, A Fall Snack

  A sweet autumn snack of freshly harvested chestnuts steamed for 20 minutes in a hot steamer and rinsed in cold water.

• Sweet and Nutty Danhobak Jorim (Simmered Sweet Pumpkin)

  A sweet side dish of unpeeled kabocha squash simmered in soy sauce seasoning with nuts.

• Neulgeun Hobak Jeon (Pan-Fried Pumpkin Pancake)

  A seasonal autumn pancake made by mixing thickly julienned aged pumpkin into a thick batter and pan-frying until golden brown.

• Mild Doenjang Miyeok Guk (Seaweed Soup with Soybean Paste)

  A light and refreshing morning doenjang miyeok guk simmered with commercial doenjang and soft tofu.

• Savory Spam and Eggplant Stir-Fry to Mix with Rice

  A stir-fried side dish made with diced eggplant and Spam pan-seared until golden, seasoned with oyster sauce, and perfect for rice bowls.

• Ganjang Jinmichae Bokkeum (Stir-Fried Dried Squid) with Almonds

  A mild, tender Korean side dish of dried squid strips tossed with nutty almonds in a sweet soy sauce glaze.

• Aehobak Ganjang Guksu (Soy Sauce Noodles with Zucchini)

  A one-bowl noodle dish tossed in a refreshing soy sauce dressing and topped with Korean zucchini stir-fried in green onion oil.

• Crispy and Spicy Kkanpung Fried Egg (Fried Eggs in Spicy Garlic Glaze)

  A super simple bar snack made with crispy fried eggs tossed in a sweet, sour, and spicy kkanpung sauce.

• Nutty and Sweet Sweet Potato Latte, Great for Breakfast!

  A hearty autumn drink made by blending boiled sweet potato and milk until smooth, then serving it warm.

• Godeulppaegi Kimchi (Bitter Lettuce Kimchi)

  An autumn kimchi made by fermenting bitter lettuce in brine to mellow its bitterness, then tossing it in a sweet and savory seasoning.

• Mild Gungjung Tteokbokki (Royal Court Rice Cakes) for Kids

  A non-spicy tteokbokki made by stir-frying blanched rice cakes, pork, and vegetables in a savory soy sauce seasoning.

• Gochujang Jjigae (Chili Paste Stew) with Spicy Tuna

  A 2 to 3 serving Gochujang jjigae (chili paste stew) made by boiling spicy canned tuna and plenty of vegetables all together.

• Eggplant Gang Doenjang (Thick Soybean Paste Stew)

  A savory gang doenjang simmered thick with toasted dried anchovies and eggplant in rice-washing water, perfect for vegetable wraps.

• Sweet Steamed Sweet Potatoes with a Fluffy Texture

  A snack of steamed sweet potatoes cooked over medium heat in a steamer for a fluffy texture.

• Spicy, Refreshing Sogogi Gukbap (Beef Soup with Rice)

  A spicy and refreshing Gyeongsang-do market-style beef soup simmered thoroughly after stir-frying beef and Korean radish in chili oil.

• Clean Tangguk (Beef and Radish Soup) with Kelp and Beef Broth

  A Gyeongsang-do style Tangguk simmered with dried kelp and beef for a clean, savory broth.

• Crispy Assorted Tempura Made with Ice Water Batter

  A festive fried dish of shrimp, sweet potato, and eggplant fried crispy in an ice-water batter.

• Crisp Soybean Sprout and Radish Namul (Seasoned Vegetables)

  A holiday side dish featuring Korean radish (mu) stir-fried in fragrant perilla oil alongside crisply seasoned soybean sprouts.

• Tender Donggeurangttaeng (Pan-Fried Meat Patties)

  A holiday meat patty pancake made tender and free of gamey odors using minced aromatics and tofu.

• Two-Flavor Sikhye (Sweet Rice Punch) with Kabocha

  A traditional Korean sweet drink made by fermenting barley malt water with rice in an electric rice cooker, served two ways by adding sweet kabocha squash.

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

  A one-plate dish of chewy beef japchae stir-fried with beef bulgogi and bell peppers instead of spinach, keeping the noodles bouncy and never soggy.

• Saewoo Jeon (Pan-Fried Battered Shrimp)

  Saewoo jeon (pan-fried battered shrimp) pan-fried to a lovely color with mirin to remove odors and an extra egg yolk.

• Tender Gosari Namul Bokkeum (Stir-Fried Bracken Fiddleheads)

  A traditional holiday vegetable side dish made by soaking dried bracken fiddleheads until tender and stir-frying them moist with anchovy broth.

• Tender and Savory Jeon (Pan-Fried Battered Pancake)

  A holiday jeon made by lightly seasoning pollock fillets and Korean zucchini, then pan-frying them until tender and savory.

• Jeonbokjuk (Abalone Porridge) with Deep Flavor

  A nourishing restorative porridge simmered savory and deep by combining rice soaked in abalone innards water with sautéed abalone meat.

• Spicy, Refreshing Gochu Jangajji (Pickled Chili Peppers)

  A spicy and salty pickled chili pepper side dish made by pouring hot pickling liquid over the peppers for long-term storage.

• Easy Microwave Gaji Muchim (Seasoned Steamed Eggplant)

  Eggplant cooked quickly without water in the microwave and tossed in seasoning.

• Doraji Namul Bokkeum (Stir-Fried Bellflower Root)

  A holiday side dish of bellflower root rubbed with salt to draw out its bitterness, then stir-fried with tuna extract sauce for deep savory flavor.

• Abalone Sotbap (Pot Rice with Abalone)

  A nourishing pot rice cooked in water infused with mashed abalone viscera and topped with tender abalone meat while steaming.

• Glossy Sogalbijjim (Braised Beef Short Ribs)

  A festive Sogalbijjim featuring trimmed beef ribs marinated in clear onion juice seasoning and braised to a glossy finish with vegetables.

• Sweet and Tangy Simmered Peaches Packed with Fruit

  A fruit dessert gently simmered for 10 minutes with sugar and lemon juice, so you can enjoy the syrup right along with the fruit.

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

  A sweet and chewy holiday rice cake dish made by cooking glutinous rice with chestnuts and nuts in an electric rice cooker using the regular white rice cycle.

• Tender and Savory Gaji Doenjang Guk

  A special soup made by gently simmering tender eggplant in a broth seasoned with dried shrimp and doenjang.

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

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

• Chewy Stir-Fried Fish Cake and Eggplant

  A side dish made with eggplant parcooked in the microwave and stir-fried with chewy fish cake in chili oil.

• Spicy Kkotgetang (Spicy Blue Crab Stew)

  A refreshing stew made by simmering in-season blue crab and Korean radish in a doenjang and gochujang broth.

• Crispy Myeolchi Bokkeum (Stir-Fried Anchovies)

  A crispy side dish made by stir-frying tiny dried anchovies in garlic oil and coating them with sugar.

• Sweet and Savory Aehobak Jjigae (Zucchini Stew)

  A hearty zucchini stew deeply seasoned with salted fermented shrimp and rich dried soup anchovies.

• Hearty Beef Bulgogi (Marinated Grilled Beef) Hot Pot

  A 4-serving beef bulgogi simmered hot pot style in a shallow broth with glass noodles.

• Hearty Myeolchi Kalguksu (Anchovy Noodle Soup)

  A handmade noodle soup featuring chewy hot-water-kneaded noodles served in a rich, savory dried anchovy broth.