Today's Pick

Not sure what to eat? Here's today's pick.

Nabak Kimchi (Korean Water Kimchi)

A cool, refreshing water kimchi that pairs perfectly with rich holiday dishes. Make it ahead and keep it in the fridge—it's always a hit at the table.

See recipe

Popular Recipes

Dwaeji-gukbap (Korean Pork and Rice Soup)

A hearty Korean pork and rice soup made by simmering pork shoulder into a deep broth. It takes time but the steps are easy — a satisfying meal to make at home.

15-Minute Easy Bulgogi

The heart of bulgogi is the sauce. With this golden-ratio marinade there's no way to fail — and it's done in 15 minutes.

Quick Pickled Radish (Chojeorim-mu)

A quick pickled radish that cuts through the richness of meat and refreshes the palate. Just slice the radish thin and soak it in a sweet-sour brine — an effortless side dish.

Whey Bread

A loaf baked with the whey left over from making cheese or Greek yogurt. It uses little sugar, yet the crust carries a gentle sweet-salty note and the crumb stays wonderfully chewy.

Galbitang (Beef Short Rib Soup)

A rich beef short rib soup you can make as deep-flavored as a restaurant's at home. Anchovy-kelp stock and a herb pack build depth, and skimming the fat keeps it clean.

No-Bake Oreo Cheesecake

An Oreo cheesecake set in the fridge with no oven needed. Smooth cream cheese meets rich Oreo cookies — a dessert perfect even on hot summer days.

Tortilla Bacon Cheese Pizza

A tortilla pizza made by layering cheese between two tortillas, piling on plenty of bacon, corn, and bell pepper, and baking it in the air fryer. No need to knead dough—in just 15 minutes you get a crispy pizza with stretchy melted cheese, perfect as a kids' snack or an easy meal.

Pollock Roe and Tofu Stew

A clean, refreshing tofu stew simmered with salted pollock roe. Anchovy-kelp broth, silky tofu, and bursts of roe come together beautifully.

Air Fryer Banana Toast

A simple snack of ripe banana and peanut butter on bread, crisped up in the air fryer. A dusting of cinnamon sugar makes it sweetly fragrant.

Diet Witch's Soup (Tomato Chicken Breast Soup)

The real war on dieting begins! This is a 'witch's soup' recipe for anyone struggling with meal prep — delicious yet slimming. Chicken breast and plenty of vegetables are simmered in tomato purée for a filling, low-calorie meal.

Egg Roll Cake (Gyeran-mari)

A rolled omelette where the whites and yolks are rolled separately so the cut surface looks like a layered cake. Add colorful veggie bits — great for lunchboxes or guests.

Crab Stick Yubu Chobap (Inari Sushi)

The undisputed number-one lunchbox menu. Inari sushi piled with creamy crab-stick mayo disappears fast no matter how much you make.

Budae Tteokbokki (Army Stew Tteokbokki)

Is it tteokbokki or budae-jjigae? Chewy rice cakes simmered in army-stew seasoning with ham, sausages, and ramen — two Korean favorites in one pot. A crowd-pleaser for camping too.

Korean Beef and Radish Soup

A warm, refreshing Korean soup with beef and radish. Sautéing the beef in perilla oil gives the broth its deep flavor — Baek Jong-won style.

Dak-gomtang (Korean Chicken Soup)

A deep, savory Korean chicken soup made from a whole chicken. The meat is simmered, shredded, and returned to the broth, then finished with plenty of green onion — a comforting, nourishing bowl.

Oiji (Korean Pickled Cucumbers, No-Water Method)

Korean pickled cucumbers made with no water at all — just salt, sugar, vinegar, and soju. Easy to pack yet crisp and savory, and they keep for up to a year.

Braised Pork Ribs (Dwaeji-galbijjim)

Pork ribs braised tender in a sweet, savory all-purpose sauce. A foolproof Baek Jong-won-style recipe even beginners can pull off.

Spicy Shrimp Skewers

Shrimp are great on their own — but even better glazed with a spicy-savory sauce. These air-fryer shrimp skewers are an easy beer snack and a camping favorite.

Shrimp Aglio e Olio (Oil Pasta)

A classic oil pasta scented with garlic and peperoncino heat. Cocktail shrimp makes it a satisfying meal, and you can swap in whatever's in the fridge.

Corn Pie

A corn pie bursting with sweetness, made by blending a whole can of corn. Filled with a rich, thickened corn filling sandwiched between slices of white bread and baked, this is a homemade take on the fast-food corn pie — with filling that oozes out the moment you cut into it.

Walnut Tteokgalbi (Korean Short Rib Patties)

Tteokgalbi — sweet-savory Korean meat patties loved as a side dish or with drinks. Adding walnuts doubles the nutty flavor and texture. Packed with minced vegetables and meat, it's as nutritious as it is delicious.

Tamago Don (Japanese Soft Egg Rice Bowl)

A Japanese-style egg rice bowl ready in 10 minutes with just eggs and tsuyu. The secret is cooking the eggs only 80% through for that silky, custardy texture.

Refreshing Kimchi Bean Sprout Soup

This kimchi bean sprout soup blends the spicy tang of ripe kimchi with the refreshing crunch of bean sprouts. A seafood stock cube adds savory depth for a clean, deep broth, and with simple ingredients you can have it ready in 15 minutes. It's a bowl that works just as well as a morning hangover soup as it does for a dinner side.

Dubu Kkaennip Jeon (Tofu-stuffed Perilla Leaf Pancakes)

Fragrant perilla leaves wrapped around seasoned tofu and pan-fried golden. Meat-free, but every bit as satisfying.

Egg Tuna Corn Jeon (Tuna and Corn Mini Pancakes)

Mini pancakes made in 10 minutes with convenience-store staples — eggs, canned tuna, and corn. A guilt-free late-night snack.

Sausage and Vegetable Stir-fry

Glossy sausage and vegetable stir-fry in a sweet-and-tangy sauce. A versatile plate — great as a side for kids and a beer snack for grown-ups.

Buldak Bokkeum (Spicy Fire Chicken Stir-fry)

A fiery chicken stir-fry reminiscent of Chuncheon dakgalbi. When you need a spicy reset, just whip up the sauce and toss everything in the pan.

Mu Jeon & Baechu Jeon (Radish and Cabbage Pancakes)

A classic pair of Korean pancakes — sweet radish and crisp napa cabbage in a light batter. Serve alongside tteokguk for a proper holiday table.

Dongtae Jeon (Pan-fried Pollock Fillets)

Delicate pollock fillets in an egg coating — a holiday-table essential in Korea. Cooked right, they come out tender and impossible to stop eating.

Salmon Yubu Chobap (Inari Sushi)

Tired of plain inari sushi? Top it with tender salmon and a tangy lemon-mayo sauce for an instantly elevated bite.

Simple Egg Sandwich

A simple, tasty breakfast that pairs perfectly with iced coffee on a hot summer day.

Herb Butter Steak

Homemade herb butter takes the steak's flavor to the next level. Sear a juicy, restaurant-quality steak right in your own kitchen.

Spicy Mussel Soup (Honghap-tang)

A fiery red take on Korean mussel soup — one sip of the spicy broth and you're warmed through. Perfect for chilly evenings and a favorite camping dish with drinks.

Tuna and Tofu Jjigae

A spicy Korean stew you can whip up fast with just tofu and canned tuna. A can't-miss combination with simple ingredients — perfect for days when the fridge is running low.

Club Sandwich

A hearty, veggie-packed club sandwich. Spread with a golden whole-grain mustard sauce and stacked into three layers, it makes a satisfying full meal.

Daepae Shrimp Rolls (Pork-Wrapped Shrimp)

Pork and shrimp — a combo that makes the beer disappear. Shrimp rolled in thin pork belly, seared golden, and dipped in a quick homemade tartar sauce.

Whole-Shrimp Yubu Rice Rolls

A plump whole shrimp in every bite. Flattened tofu pockets are rolled around rice and shrimp, then simmered in a soy glaze — a lunchbox showstopper.

Tuna Tofu Jeon (Pan-fried Tofu Sandwiches)

Tofu slices sandwiched with a savory tuna filling and pan-fried until golden. Canned tuna and tofu — humble ingredients, anything but a humble result.

Yeongeun Jeon (Lotus Root Pancakes with Meat Filling)

Lotus root slices stuffed with a savory meat filling and pan-fried — a recipe from the Korean TV show Soomi's Side Dishes. Crunchy outside, juicy inside.

Garlic Bread with Whipping Cream

An easy garlic bread anyone can make with sandwich bread. Whipping cream in the sauce keeps the inside soft while the outside bakes up crisp.

Tomato Clam Suljjim (Sake-Steamed Clams)

Sake-steamed clams with a twist — tomatoes make the broth doubly refreshing. Picking the clams out one by one is half the fun. A favorite camping dish and a great companion for drinks.

Sweet and Tangy Cucumber Pickles

Crisp, refreshing cucumber pickles to revive your appetite in summer heat. Just remember the water-vinegar-sugar ratio and you can pickle radish, peppers, cabbage — any veggies you like.

Chadol Buchu Pajeon (Beef Brisket and Chive Pancake)

A sizzling savory pancake layered with thin beef brisket, chives, and scallions. A crowd-pleasing combination that never misses.

Chaeso Bap Jeon (Vegetable Rice Pancakes)

Quick rice pancakes made with leftover rice and whatever vegetables are in the fridge. A great way to get picky eaters to finish their veggies.

Daepae-Daepa Gui (Pork Belly-Wrapped Green Onion)

Thin-sliced pork belly rolled around whole green onions, pan-seared, then glazed in a sweet soy sauce. The pork soaks up the green onion aroma — an easy stand-in for grilled intestines at home.

Quick Shaved Pork Belly Stir-fry

An ultra-quick dish you can whip up anytime with frozen pork belly from the freezer. Simple, but the flavor is top-notch.

Mapo Tofu Rice Bowl

A Korean-style take on mapo tofu, the signature dish of Sichuan cuisine. Spoon the spicy, silky tofu generously over a bowl of rice.

Egg Cheese Toast

A one-pan egg cheese toast with no chopping needed. Soft egg, melted cheese, and a touch of sweet jam come together — simple to make, surprisingly delicious.

Hanip Buchu Jeon (Bite-size Chive Pancakes)

Round, bite-size pancakes packed with finely chopped chives. Cute enough for entertaining, easy enough for a weeknight.

Toran Deulkkae-guk (Taro Perilla Seed Soup)

A warming Korean soup of taro simmered in a nutty perilla seed broth. Taro is known for being gentle on the stomach — on a cold day, this soup and a bowl of rice make a hearty, comforting meal.

Tteok-Mandu Gangjeong (Sweet & Spicy Glazed Rice Cakes and Dumplings)

Tteok-mandu gangjeong is a family favorite that works as both a rice side dish and a snack. Crispy pan-fried rice cakes and dumplings tossed in a sweet, tangy, and mildly spicy sauce make a dish the whole family loves.

Corn Cheese Toast

A popular toast topped generously with sweet corn and vegetables mixed with mayonnaise and cheese, then baked until bubbly. The stretchy melted cheese topping can be made in an oven, air fryer, or microwave for a quick and easy treat.

Mokddeok Skewers (Pork & Rice Cake Skewers)

Move over sausage skewers — it's pork neck and rice cake time! Juicy pork and chewy garae-tteok glazed in a sweet-spicy sauce. Great in a pan, even better over campfire charcoal.

Diet Chicken & Cabbage Rice Paper Wraps

A favourite among dieters — 'dak-yang-ssam', short for chicken-breast cabbage wraps. It's a popular, easy and healthy diet meal, but buying it ready-made is pricey. This meal-prep recipe makes it cheaply with everyday ingredients from your fridge.

Super Easy Corn Cheese

Corn cheese from restaurants is gone in just a few spoonfuls — so make a generous batch at home! Sauté canned corn in butter, top it generously with mayonnaise and melted pizza cheese on low heat, and you have the easiest snack-meets-drinking-side-dish ever.

Cream Corn Cheese Chicken

A special snack made entirely from convenience store ingredients. Microwave cream soup powder, corn, and mozzarella together for a rich, savory cream corn cheese sauce, then top it with heated chicken skewers. Done in minutes with just a microwave!

Diet Curry Stir-Fried Chicken Breast

A lighter take on chicken breast — a dieter's staple — stir-fried with curry powder and ketchup for a flavourful twist. Onion and green onion add aroma, and because the chicken cooks in its own juices without added oil, the result is clean and light yet full of warming curry fragrance.

Gochu Beoseot Jeon (Chili Mushroom Pancakes)

Bite-size pancakes loaded with mushrooms and crunchy chili. The fresh chili cuts through the richness — perfect as a side dish.

Ham & Egg Fried Rice

Ham and egg fried rice with a smoky depth from searing dark soy sauce against the hot pan. Made with just ham, eggs, onion, and green onion, it turns out fluffy and savory enough to clear a whole bowl in no time. A hearty meal you can put together in 20 minutes with what's in the fridge.

Foolproof LA Galbi (Marinated Short Ribs)

Make this LA galbi once and you can grill it over several days. Layer the ribs in a marinade made with finely blended pear, apple, onion, and radish, then let it rest a day or two — and it turns out sweet and savory, just like the version you'd buy at a restaurant. Perfect for guests or holiday spreads, too.

Soft-Boiled Egg Meatballs

A fun snack made with ingredients you can grab at any convenience store. Wrap a glossy soft-boiled egg in mashed meatball, coat it in crushed nacho chips, and air-fry until the outside is crisp and the center is juicy — bite-size meatballs done in minutes.

10-Minute Ramyeon Porridge (Rajuk)

Rajuk is a cozy porridge made by crushing instant ramyeon and simmering it with rice until thick. When you want something warm, or a hearty bite the morning after, it comes together in just 10 minutes. Break the egg yolk and stir it in for an extra nutty richness.

Aglio e Olio Pasta

Aglio e Olio is a pasta that delivers deep flavor without any complicated ingredients. Just by bringing out the aroma of garlic and the richness of olive oil, you can make a restaurant-quality bowl at home.

Spicy Monkfish Soup (Agu-tang)

A spicy, refreshing monkfish soup with an outstanding clean broth. Simmered with plenty of tender monkfish and crisp soybean sprouts in a fiery seasoning, this piping-hot bowl instantly soothes the stomach.

Spicy Braised Monkfish (Agwijjim)

A spicy braised monkfish dish that lets you enjoy plenty of monkfish for less. Tossed with crisp soybean sprouts and minari in a fiery sauce, it comes out as a plateful that rivals any restaurant, right at home.

Air Fryer Candied Sweet Potatoes

Candied sweet potatoes made easily in the air fryer. The sweet potatoes are roasted until crisp outside and tender inside, then coated in a light honey-jocheong glaze for a sweet, chewy finish. Low effort, but always a hit with kids as a snack.

Altang (Pollock Roe Stew)

A spicy Korean stew brimming with plump pollock roe and soft milt in a clear, savory broth.

Albap (Korean Flying Fish Roe Rice Bowl)

Poppy flying fish roe over a hearty bowl of rice. Sesame oil is swirled in a stone pot, rice and toppings sizzled until warm, then finished with crushed seaweed and sesame seeds — a super-simple one-bowl meal you just mix and eat.

Braised Baby Potatoes (Algamja-jorim)

A salty, glossy make-ahead side dish made with in-season baby potatoes. Braised whole with the skins on, they keep a lovely chewy bite.

Asparagus Two Ways (Cheese Bake & Bacon Wrap)

Two simple asparagus dishes made with just a few ingredients. Sautéed in garlic butter and topped with melted cheese for the cheese bake, or wrapped in bacon and pan-seared for the bacon rolls — both come together quickly for an impressive side dish or drinking snack.

Awuk-guk (Korean Mallow Soup)

A soft, comforting doenjang soup made by dissolving doenjang into a broth of rice rinse water and anchovy stock, then simmering tender mallow greens in it. Rubbing and rinsing the mallow well removes its grassy bitterness, leaving a smooth, savory finish.

Baechu Doenjangguk (Napa Cabbage Soybean Paste Soup)

Baechu Doenjangguk is a savory, clean-tasting soybean paste soup made by dissolving doenjang into anchovy-kelp broth and simmering it with napa cabbage and tofu. It develops deep flavor from just basic ingredients, making it an easy, comforting soup to cook often.

Baechu-jeon (Crispy Napa Cabbage Pancake)

A simple Korean pancake made by dipping napa cabbage leaves in a light batter and pan-frying them until crisp. Served with a tangy vinegar-soy dipping sauce, it makes a great side dish or drinking snack.

Baechu Kimchi (Napa Cabbage Kimchi)

A classic napa cabbage kimchi seasoned with gochugaru, salted shrimp, and sand lance fish sauce for deep flavor. Just salt the cabbage in brine, then toss it with the seasoning for a spicy, refreshing kimchi.

Baek Jong-won's Tender Boiled Pork (Suyuk)

Tender boiled pork (suyuk) to enjoy with bossam kimchi! Simmered with doenjang and aromatics, it comes out mild and soft with no porky smell — and it's a perfect match for a cold beer.

Baek-kimchi (White Kimchi)

A crisp, refreshing white kimchi (baek-kimchi) just like the kind served at Korean fine-dining restaurants. You can make it easily with a single head of napa cabbage, and because it isn't spicy, even children love it.

Baek Jong-won's Snack-Bar Tteokbokki

That exact street-snack-bar flavor at home! Baek Jong-won's tteokbokki uses only four seasonings — gochujang, chili powder, soy sauce, and sugar — yet delivers that deep, fiery snack-bar taste perfectly. The ingredients are simple and it's done in just 15 minutes.

Baeksuk (Korean Boiled Whole Chicken)

Baeksuk is a light, clean-tasting Korean health-food soup made by simmering a whole chicken with just scallion, onion, radish, and whole peppercorns — no glutinous rice or ginseng stuffing like samgyetang. The broth stays clear and plain, and the tender chicken is best enjoyed dipped in salt or a seasoned sauce for a hearty, comforting meal.

Baklava (Turkish Honey & Nut Pastry)

Baklava is the iconic Turkish and Middle Eastern dessert made by layering paper-thin phyllo pastry with butter and a fragrant nut filling, baking it until golden, and finishing with a sweet syrup soak. It's crisp on top and rich with nuts underneath — a showstopper for any special occasion.

Banh Mi (Vietnamese Baguette Sandwich)

Banh Mi is a Vietnamese street-food sandwich that's perfect on a hot summer day. A crisp, toasted baguette is layered with marinated pork rested overnight, sweet-and-sour daikon and carrot pickles, cucumber, cilantro, and green chili, then finished with sriracha mayo. The ingredients and method are simple, so anyone can enjoy it.

Banh Xeo (Vietnamese Crispy Rice Crepe)

Banh Xeo is a Vietnamese savory crepe made by pan-frying a thin rice-flour batter and folding it in half over shrimp, bean sprouts, onion, and other vegetables. Turmeric (curry powder) gives the batter its golden, crispy edges, and it's wrapped in rice paper with fresh vegetables and dipped in tangy-sweet nuoc cham sauce, which cuts through the richness. It's easy to make with ingredients you have at home, so anyone can enjoy it.

Banoffee Pie

A British no-bake dessert made by layering banana, condensed milk, and fluffy whipped cream over a crushed digestive-biscuit base, then dusting the top with cocoa powder. Since you simply stack the ingredients without an oven, anyone can make it with ease.

Basil Pesto Pasta

A fragrant pasta that comes together in minutes if you have basil pesto on hand.

Basque Cheesecake

A Basque cheesecake made with cream cheese and heavy cream. It's forgiving to make, so there's no need to fuss over exact measurements. The finished cake is soft and melts in your mouth, pairing perfectly with coffee.

Beef Bourguignon (French Red Wine Beef Stew)

A classic stew from France's Burgundy region. Beef is slowly braised for hours in tannic red wine with onion and carrot, then enriched with bacon and button mushrooms. A square of dark chocolate melted into the sauce gives this authentic French home-style dish its deep, rich flavor.

Beef Brisket & Minari Fried Rice

A seasonal fried rice made by stir-frying fragrant spring minari and savory beef brisket with day-old rice. It opens with rich, meaty flavor and finishes clean with the refreshing crispness of minari — an appetite-whetting bowl of spring.

Braised Beef Short Ribs (Galbijjim)

Beef short ribs slowly braised until fork-tender. Rich and deeply savory, worthy of both holiday tables and housewarming feasts.

Beef Gyudon Without Tsuyu

A beef gyudon you can make deliciously without tsuyu, using the soy-based seasonings already in your kitchen. It is much simpler than you would expect, so anyone can follow along.

Beef Jangjorim with Kkwari Peppers

A clean, no-funk beef jangjorim with kkwari peppers! Eye-of-round beef is soaked, blanched, and simmered with aromatics, then braised in a soy-and-oligo sauce and finished with shishito-style kkwari peppers — a savory make-ahead side dish.

Beef Stew

A hearty Western-style stew of beef and plenty of vegetables simmered in red wine and tomato. Searing the meat first, then simmering it over low heat for more than an hour, gives it a tender texture and deep flavor, making it a perfect main dish for guests or special occasions.

Beef Stroganoff

Not flashy, but seriously addictive — tender beef stroganoff. Beef, onion, and mushrooms are cooked in a rich browned sauce and finished with cream for a smooth, comforting stew.

Citrus Beef Wellington

Beef Wellington seared to a rich brown, brushed with mustard, and wrapped in croissant dough before baking. The dish takes its name from the Duke of Wellington, who defeated Napoleon at the Battle of Waterloo, and traditionally wraps beef tenderloin or sirloin in pastry. A bright citrus butter sauce made from hallabong (Korean citrus) brings out even more of the meat's flavor.

Busan Bibim Dangmyeon (Spicy Glass Noodle Salad)

A Busan street food classic — glass noodles, vegetables, and egg strips tossed in a sweet and tangy sauce. It's filling enough on its own without any side dishes, and the spicy-sweet flavor keeps you coming back for more.

Bibim Guksu (Spicy Cold Noodles with Wasabi Sauce)

A tangy-sweet-spicy bibim guksu with a touch of wasabi stirred into the gochujang sauce for an extra kick of umami. Topped with perilla leaves, yeolmu kimchi, boiled egg, and seaweed over chilled noodles — Korea's classic summer noodle dish, ready in 30 minutes.

Bibim-naengmyeon (Spicy Cold Noodles)

A refreshing summer favorite: chewy cold noodles tossed in a sweet-sour-spicy gochujang sauce and topped with crisp cucumber and a boiled egg. Make the sauce ahead and you only need to boil the noodles — one bowl ready in 10 minutes.

Bibimbap (Korean Mixed Rice Bowl)

Bibimbap is one of Korea's most iconic one-bowl meals. Assorted vegetables and stir-fried pork are arranged over warm rice, topped with a gochujang sauce and a runny fried egg, then mixed all together before eating. With simple ingredients and easy preparation, it makes a hearty and satisfying meal.

Bok Choy Stir-fry

A simple side dish of lightly blanched bok choy layered with a thick, all-purpose Chinese oyster sauce. The crisp texture pairs beautifully with the savory sauce, and even a beginner can put it together in about 10 minutes.

Bolognese Pasta (Ragù Bolognese)

Bolognese pasta features an Italian meat sauce (ragù bolognese) simmered slowly with leftover red wine. Ground beef and pork are combined with tomatoes, wine, and milk and cooked for a long time to draw out a deep, rich flavor. Make a generous batch of the sauce and you can use it for pasta and many other dishes. Toss cooked noodles with plenty of the ragù for a pasta that is lovely even on special occasions.

Borscht (Russian Beet Soup)

Borscht is a traditional Russian soup that gets its vivid red color from beetroot. Beef and vegetables are briefly sautéed for deep flavor, then simmered in beef bone broth until tender — the result is sweet, hearty, and satisfying served with bread or rice.

Bossam (Korean Boiled Pork Wraps)

Bossam is a great dish for entertaining guests. A whole block of pork belly is boiled with soy sauce and aromatic vegetables until tender and free of any porky smell, then served with ssamjang, napa cabbage, and white kimchi to wrap and enjoy.

Spicy Braised Tofu (Dubu-jorim)

Pan-fried tofu topped with a sweet-and-spicy sauce and simmered until glossy. A single block of tofu makes a hearty meal — mash it into rice with the sauce and wrap it in gim or kimchi for an extra treat. It's just right when you want something fiery after too much holiday food.

Easy Bread Pudding

A warm bread pudding you can whip up from leftover sliced bread. Soaked in egg and milk, then baked golden on top and soft inside.

Broccoli Salad with Doenjang Dressing

A low-sodium, healthy salad made by tossing broccoli in a tangy-sweet doenjang-based dressing. The vinegar keeps the flavor rich without needing much salt, and the milk helps the body flush out excess sodium. Best enjoyed right after tossing.

Buchujeon (Korean Chive Pancake)

A classic chive pancake made by folding plenty of fresh chives into a simple batter and pan-frying it thin and crispy. It needs just a few ingredients, so anyone can make it — crisp outside and tender inside.

Budae-jjigae (Army Stew)

A hearty, spicy Budae-jjigae (army stew) of ham, sausage, and kimchi simmered in rich beef bone broth. This golden seasoning ratio gives you a deep, restaurant-worthy broth at home, and a slice of cheese at the end mellows out the spice beautifully.

Homemade Buffalo Wings

A homemade take on Buffalo wings, coating crispy chicken drumettes in a sweet-savory soy glaze spiked with Tabasco. Perfect with a cold beer.

Bugeoguk (Korean Dried Pollock Soup)

Bugeoguk is a comforting Korean soup made by stir-frying dried pollock in sesame oil for savory depth, then simmering it with radish and anchovy-kelp broth for a clean, refreshing taste. A beaten egg swirled in at the end gives a soft finish that soothes the stomach.

Bukeochae-muchim (Spicy Dried Pollock Salad)

Dried pollock strips are briefly soaked in water, then hand-mixed with a spicy gochujang sauce for a simple side dish. Ready in just 5 minutes, it works great as a rice side or a drinking snack.

Bun Cha (Vietnamese Grilled Pork Vermicelli)

Vietnam's beloved bun cha — smoky grilled pork belly, crisp herbs, and thin rice vermicelli served with a tangy-sweet dipping sauce (nuoc cham). A splash of mirin tenderizes the pork and rounds out the sauce's flavor.

Burrito

A hearty burrito that wraps sizzling stir-fried thin pork belly, crunchy bean sprouts, and fragrant perilla leaves in a tortilla. The sweet-savory soy-glazed pork pairs beautifully with the butter-toasted tortilla for a filling, delicious meal. A super-simple one-plate dish ready in 20 minutes.

Butadon (Japanese Pork Rice Bowl)

Butadon is a Japanese rice bowl made by pan-frying thinly sliced pork in a sweet-savory soy sauce glaze and piling it over rice. Pork shoulder is the classic cut, but shabu-shabu-style thin belly slices soak up the sauce faster and cook in no time. With just a handful of ingredients, it's an easy one-bowl meal even beginner cooks can pull off.

Butter Chicken (Murgh Makhani)

A rich, restaurant-style butter chicken you won't be able to put down. Tender chicken thigh is simmered slowly with curry, tomato and milk into a creamy Indian-style curry that's hearty enough to serve over rice.

Cabbage Tuna Rice Bowl

A spicy tuna rice bowl you can whip up in 20 minutes with cabbage and canned tuna! Stir-fry cabbage, onion, and green onion, then add a gochujang sauce and the tuna, and pile it over rice for a hearty single-bowl meal.

Caesar Salad

A Caesar salad piled high with crisp whole romaine leaves and generously drizzled with homemade Caesar dressing. Golden toasted bread, crispy bacon, boiled egg, and Parmesan cheese come together for a salad hearty enough to serve as a full meal.

Cafeteria-Style Steamed Egg (Jungtang Gyeran-jjim)

A jiggly, pudding-soft cafeteria-style steamed egg! Egg beaten with kelp broth is strained and steamed in a dish in a water bath until set, with a lovely airy crumb — a nostalgic school-lunch favorite with a different texture from the usual earthenware steamed egg.

California Roll

California roll packed with crab sticks and avocado for a rich, creamy bite. Sweet-and-tangy sushi rice wraps around the colorful filling, rolled inside-out so the rice sits on the outside for an extra-soft texture.

Canelé (French Rum-Vanilla Custard Cake)

Canelé is the classic dessert from Bordeaux, France, often spotted in bakery cafés. Milk, vanilla bean, and butter are infused together, rum is folded into the batter, and after resting overnight it's baked at high heat for a caramelized, crackly crust with a soft, custardy center.

Caprese Salad

Caprese salad takes its name from the island of Capri near Naples in southern Italy, meaning 'salad in the style of Capri.' It's a fresh, simple salad made by layering ripe tomatoes and fresh mozzarella, then drizzling with balsamic dressing.

Authentic Carbonara

Authentic carbonara uses no heavy cream. Its rich, creamy sauce comes from just egg yolks and Parmesan. The key is to render savory fat from the bacon, emulsify the oil by adding pasta water little by little, then take the pan off the heat before stirring in the yolk sauce. It's a wonderful pasta to enjoy at home with a glass of wine on a special day.

Carrot Cake

A moist carrot cake made with lightly simmered carrots, layered with rich cream cheese frosting. Skip the frosting for a lighter, plain version of the cake.

Carrot Coleslaw (Cabbage, Carrot & Apple Salad)

A crisp, refreshing coleslaw made by julienning cabbage, carrot, and apple, then tossing them in a tangy-sweet dressing of mayonnaise, olive oil, apple cider vinegar, lemon juice, and honey. Great alongside grilled meats or sandwiches, and just as tasty tucked into gimbap.

Castella Sponge Cake

A nostalgic treat: this castella is soft and fluffy and melts in your mouth when eaten with a glass of milk. Makes one 23×13×8 cm loaf pan.

Beef Brisket Doenjang Stew

A doenjang stew enriched with thin-sliced beef brisket for a deep, savory broth. Potato, zucchini, and tofu round it out, with Cheongyang chili for a spicy kick.

Chana Masala (Chickpea Curry)

A hearty vegetarian curry loaded with chickpeas and sweet potato, given a spicy kick by Korean green chili. Chickpeas stand in for meat as the protein, so it's light yet filling, and the spicy sauce is perfect over rice.

Chashu (Japanese Braised Pork Belly)

Pork belly is seared until golden, then simmered low and slow in a soy-based sauce until deeply seasoned — this is chashu, the classic topping for Japanese ramen. It's about as simple as boiling bossam, yet the sweet-savory glaze soaks all the way through, making it perfect on ramen, rice bowls, and more.

Cheese Fondue

A Swiss-style cheese fondue made by melting cheese in white wine and finishing it silky-smooth with a cornstarch slurry. Perfect for a home party — dip plenty of toasted baguette and vegetables into the warm, gooey cheese.

Cheonggukjang-jjigae (Korean Rich Fermented Soybean Stew)

A comforting home-style stew of hearty fermented soybean paste simmered in an earthenware pot with kimchi, radish, and tofu. The deep aroma and savory richness of the fermented beans make it the perfect partner for a bowl of rice.

Chicken Adobo (Filipino Vinegar-Soy Braised Chicken)

A Filipino comfort food everyone loves — chicken simmered low and slow in a savory-tangy vinegar and soy sauce until fall-apart tender. Perfect with a big bowl of rice.

Chicken Breast Salad

A fresh salad piled with plenty of crisp vegetables and golden pan-seared chicken breast, finished with a tangy mustard–soy dressing. Light yet filling enough to stand in as a full meal, it's a great way to eat healthily.

Chicken Nanban

A Japanese fried-chicken dish: crispy chicken breast soaked in a sweet-and-sour nanban sauce and topped with creamy tartar sauce.

Chicken Noodle Soup

An American-style chicken noodle soup made by simmering a whole chicken on the bone into a rich broth, then adding carrot, celery, onion, and egg noodles. A classic comfort food that warms you from the inside out when body and spirit are worn down.

Mini Chicken Schnitzel

A Viennese-style schnitzel pairing a crispy fried chicken cutlet with tender potato salad. Serve one portion at a time in small bowls for a fresh, elegant plate.

Sweet & Savory Braised Chicken Tenders with Potatoes

A sweet and savory braised chicken dish that's a true rice-stealer! Chicken tenders are soaked in milk to remove any gaminess, blanched until clean, then simmered with potatoes in a soy-based sauce and finished with glass noodles for a hearty, satisfying side dish.

Chickpea Salad

A hearty salad of tender simmered chickpeas tossed with crisp vegetables in a light oriental dressing of soy sauce, olive oil, and lemon juice. Rich in plant protein and fiber, it makes a satisfying light meal or brunch.

Chili Con Carne

During America's frontier era, Texas developed dishes with strong Mexican influence known as Tex-Mex. Chili con carne — often simply called 'chili' — is one of the most iconic Tex-Mex dishes and a favorite across the whole country. Enjoy it over rice, with nachos, hot dogs, or French fries.

Chimichurri Pork Steak

A home-restaurant steak of pork shoulder grilled crisp on the outside and juicy inside, served with a refreshing Argentine-style chimichurri sauce. Finished with baby leaf salad and pomegranate for a stunning plate.

Soft Chocolate Chip Cookies

Soft chocolate chip cookies with a slightly crisp edge and a moist center. Cocoa powder deepens the chocolate flavor, while oligo syrup and baking powder keep them tender and puffy. Scoop the dough by the spoonful, press lightly, and they spread out beautifully in the oven. Dunk them in milk — perfect for a kids' snack.

Chogye-guksu (Cold Chicken Noodle Soup)

A tangy, refreshing cold noodle dish perfect for hot summer days. A light chicken broth made with just chicken breast, topped with vegetables and shredded chicken tossed in a sweet-and-sour chogye dressing. The key is chilling the broth ahead of time.

Chonggak Kimchi (Whole Radish Kimchi)

Chonggak kimchi made with whole ponytail radishes. Brine the radishes, then toss them with a glutinous-rice paste and a spicy seasoning for a crisp, refreshing kimchi. Simple ingredients and an easy method make it perfect even for first-time kimchi makers.

Chop Steak (Beef & Veggie Stir-Fry)

An easy chop steak made with leftover steak beef! The beef is stir-fried fast over high heat with garlic, onion, and bell pepper, then finished with a steak-and-oyster-sauce glaze for tender bites — great as a snack, drinking food, or side dish.

Cantonese-Style Chow Mein (Chinese Stir-Fried Noodles)

A Cantonese-style chow mein that is crisp on the outside and tender inside. Boiled noodles are pan-fried like a pancake until golden, then topped with bok choy, shiitake mushrooms, and marinated beef stir-fried in oyster sauce. Pan-frying the noodles instead of stir-frying them is the key to the crisp texture.

Chueotang (Ground Loach Soup)

A nourishing autumn soup made from loach (mudfish), simmered until tender and ground bone-in for a rich, thick broth. Radish greens and fernbrake are massaged with doenjang, then simmered low and slow into a hearty, savory soup.

Chungmu Gimbap (Tongyeong-Style Rice Rolls with Spicy Sides)

Chungmu gimbap is a signature dish of Tongyeong. Small rice rolls—wrapped thumb-thick with no filling—are served alongside spicy seasoned squid and fish cake and a sweet-and-sour radish kimchi. The rice and sides are plated separately, which makes it a perfect picnic lunch box.

Jjachunkwon (Korean-Chinese Egg Rolls)

Korean-Chinese egg rolls made with everyday fridge ingredients. A thin egg wrapper is rolled around a savory pork-and-vegetable filling, then pan-fried until golden.

Churros

Crispy, sweet Spanish churros made at home. Fried until crunchy outside and soft inside, then coated in sugar and cinnamon.

Seasoned Aster Scaber Greens (Chwinamul Muchim)

A fragrant seasoned side dish of aster scaber greens, blanched until vivid green and tossed in a gochujang dressing. A touch of salt in the boiling water keeps the color bright, and sesame oil and toasted sesame add a nutty finish.

Cinnamon Rolls

A classic cinnamon roll that brings together the fragrant aroma of cinnamon and a rich cream cheese icing. It was baked with inspiration from the flavor of Cinnabon, the famous American cinnamon roll shop. Cinnamon filling is spread over a softly proofed dough, rolled up tightly and baked, then finished with a generous layer of cream cheese icing on the freshly baked bread.

Clam Chowder

A creamy clam chowder simmered from a rich clam broth with potatoes, milk, and cream. A warm bowl leaves you full and comforted.

Gimbap (Korean Seaweed Rice Roll)

A classic all-around gimbap packed with egg, carrot, cucumber, fish cake, ham, and pickled radish. Spread the colorful fillings over rice seasoned with sesame oil and salt, roll it up tight, and you get a hearty meal that's perfect for a lunchbox or a picnic.

Cobb Salad

Cobb Salad lines up bacon, avocado, tomato, boiled egg, corn, black olives, sliced almonds, and mozzarella cheese in neat rows over crisp baby greens, finished with a honey-lemon yogurt dressing. It's said to have originated when a Hollywood restaurant chef gathered up whatever was left in the fridge to whip up a quick salad for a regular customer named Bob Cobb, and the dish was later named after him. Dicing every ingredient to about the size of a corn kernel makes the rows look especially neat.

Convenience-Store Malang-Cow Choco S'mores (2 Ways)

Two sweet s'mores snacks made with convenience-store ingredients! Sandwich chocolate and Malang-Cow caramel between crackers, or melt a marshmallow on a choco-Digestive — just a quick zap in the microwave. Perfect for a sugar fix.

Coq au Vin (French Red Wine Braised Chicken)

Coq au vin — a French home-style dish whose name means "rooster in wine"! Bacon, shallots, and chicken are seared in turn, then braised low and slow in red wine, chicken stock, and herbs, and finished with sauteed mushrooms — a cozy wine-braised chicken perfect for the holidays.

Air Fryer Corn Cheese Bread

Soft dinner rolls hollowed out and packed with a creamy corn and cheese filling, then baked in an air fryer. Corn tossed in honey mustard and mayonnaise with stretchy mozzarella makes these perfect as a snack or a satisfying meal.

Mini Korean Corn Dogs

Skewer sausages, dip them twice in fluffy pancake batter, then roll them in canned corn kernels before frying until golden and crisp. Corn kernels studded through the crust burst with sweet, nutty flavor in every bite — perfect as a kids' snack or a fun side with beer, served with ketchup or mustard.

Corn Jeon (Sweet Corn Fritters)

A summertime snack of sweet corn kernels folded into a frying-mix batter and pan-fried until golden. The popping corn and stretchy melted cheese make it perfect as a kids' treat or a drinking snack.

Sweet Corn Salsa Nachos

A simple beer snack of sweet, tangy corn salsa served with nachos. Toss drained sweet corn with crunchy vegetables, olive oil, vinegar, and chili sauce, then serve with nacho chips. Ready in 10 minutes with no cooking, it's perfect for a home party or a late-night bite.

Cornbread

A quick-bread cornbread with no proofing needed — just mix everything, shape it, and bake right away. Bread flour with cornmeal and canned corn gives it a nutty, mellow flavor, golden outside and moist inside. From mixing to baking it takes just 30 minutes, making it an easy treat for breakfast or a snack.

Cream Puffs

Cream puffs with crisp choux shells generously filled with homemade custard cream and whipped cream. They take a bit of time to make, but they're so delicious the whole family polishes them off in no time — a real crowd favorite.

Crème Brûlée

A French dessert where a thin caramel top that cracks under your spoon hides a soft, rich vanilla custard beneath. With no-fail tips gathered from making it many times, you can finish a café-worthy crème brûlée at home.

Croffle (Croissant Waffle)

An easy croffle made from frozen croissant dough. Crisp on the outside and chewy inside, it pairs perfectly with toppings like ice cream, maple syrup, and roasted soybean powder.

Croissant

An authentic French croissant made by folding thin sheets of butter into the dough again and again to build dozens of flaky layers. As it bakes, the butter melts between the layers for a shatteringly crisp crust and a soft, airy inside.

Croque Monsieur

A French ham-and-cheese sandwich made by layering ham and sliced cheese between buttered bread, topping it with plenty of mozzarella, and baking it in the oven. The cheese melts richly and the top turns golden — best enjoyed warm.

Potato Croquette (Japanese-Style)

A Japanese-style potato croquette made by mashing soft-boiled potatoes and mixing in sautéed ham, onion, and carrot, then coating in flour, egg, and breadcrumbs before frying until golden. Crispy outside and fluffy inside, it works equally well as a snack or a side dish.

Cucumber & Onion Jangajji (Korean Soy Pickles)

A sweet-and-sour cucumber and onion jangajji that pairs perfectly with meat! The cucumbers are salted with sugar, and the liquid they release is used to make a soy-vinegar brine — poured over and aged a day for a crunchy, refreshing side dish.

Curry Udon

A hearty Japanese-style curry udon with chewy noodles served in a thick curry broth simmered with sweet potato, zucchini, carrot, and minced pork.

Daegutang (Korean Clear Cod Soup)

Daegutang is a clear Korean soup made by simmering tender fresh cod in an anchovy-and-kelp broth. Radish gives the broth a clean, refreshing sweetness while ginger juice and mirin tame any fishiness, resulting in a light, soothing bowl that warms you up on a chilly day.

Dak-galbi (Korean Spicy Stir-Fried Chicken)

The ultimate dak-galbi with a secret restaurant-style sauce once featured on TV! Ginger-wine-marinated chicken thigh is stir-fried in a gochujang-and-curry sauce with cabbage, sweet potato, and rice cakes, then finished with perilla leaves — a generous skillet great for a meal or with drinks.

Dak Hanmari (Korean Whole Chicken Hot Pot)

A hearty Seoul-style hot pot made by simmering a whole chicken with garlic, radish, and soju, then loading the pot with potato, mushrooms, cabbage, and green onion. Dip the chicken in a tangy mustard-soy sauce, and finish the rich broth with kalguksu noodles.

Spicy & Soy-Glazed Chicken Skewers (Dak-kkochi)

Two-flavor Korean chicken skewers made with simple ingredients. Chicken breast is marinated separately in a spicy gochujang sauce and a savory soy sauce, threaded onto skewers with green onion and bell pepper, then baked in the oven — the perfect snack for a cold beer.

Spicy Korean Chicken Feet (Maeun Dakbal)

Addictive sweet-and-spicy Korean braised chicken feet. Parboiled with ginger, pepper and rice wine to remove any gaminess, then simmered in a rich, fiery sauce until the liquid reduces — the ultimate drinking snack.

Dakbokkeumtang (Korean Spicy Braised Chicken)

A restaurant-worthy recipe for dakbokkeumtang, Korean spicy braised chicken! The chicken is soaked in milk to remove any gaminess, then simmered in a soy-gochujang sauce with savory broth until rich, with plenty of potatoes and glass noodles to soak it all up.

Soy-Braised Chicken Drumettes (Dakbong-jorim)

A golden-sauce soy-braised chicken that's been a family favorite for ten years! The drumettes are soaked in milk to remove any gaminess, then braised with no added water — just soy sauce, vinegar, and ketchup — until glossy and reduced for an irresistible sweet-and-savory treat.

Dakjuk (Korean Chicken Rice Porridge)

Dakjuk is a comforting rice porridge simmered in a broth made by boiling chicken breast with whole garlic. Cooked rice is simmered until soft, then finished with carrot, chives, green onion, and a drizzle of sesame oil — perfect when you have a cold or want a gentle, easy meal.

Dan Dan Noodles

Chef Lee Yeon-bok's soupy dan dan noodles. Peanut butter and doubanjiang are stirred into a rich beef bone broth for a nutty, spicy base, then topped with spicy stir-fried pork and peanut powder for a hearty bowl of noodles.

Deviled Eggs

Deviled eggs made by filling hard-boiled egg white halves with a mixture of yolk, finely diced vegetables, mustard, and mayonnaise. Great as a light meal or snack, with a tip included for cutting boiled eggs neatly in half.

Doenjang-jjigae (Soybean Paste Stew)

A way to make the rich doenjang stew you enjoy at Korean barbecue restaurants simply at home. Doenjang is combined with ssamjang, and thin-sliced pork belly plus plenty of Cheongyang chili give the broth a deep, spicy-savory flavor.

Dongpo Pork (Dongpo Rou)

A Chinese-style pork belly dish — whole pork belly is first simmered in water with doenjang and coffee powder to remove any strong odor, then braised low and slow in a soy sauce and rice wine sauce. The skin turns wonderfully chewy while the meat inside melts in your mouth.

Dongtae-jjigae (Frozen Pollock Stew)

A hearty, spicy dongtae-jjigae simmered with Korean radish and kelp stock for a clean, refreshing broth. Cheongyang chili and red chili powder give it a bold kick, while tender frozen pollock and tofu make it a satisfying pot that pairs perfectly with a bowl of rice.

Homemade Fried Donuts

Classic homemade donuts, crispy outside and fluffy inside. Roll out the dough, cut into rings, deep-fry until golden, and coat in sugar while warm.

Doraji-bokkeum (Stir-Fried Bellflower Root)

A savory Korean side dish of bellflower root stir-fried in plenty of oil until tender. Finished with sesame oil and toasted sesame seeds, it's fragrant and pairs perfectly with rice.

Dotorimuk-muchim (Seasoned Acorn Jelly Salad)

Dotorimuk-muchim is a Korean side dish of chewy acorn jelly tossed with crisp vegetables in a sweet, tangy, and spicy sauce. The slightly bitter acorn jelly, fragrant water dropwort, and crunchy vegetables come together beautifully, making it a great side dish or a drinking snack, and its low calorie count makes it perfect for dieting, too.

Spicy-Sweet Tofu Gangjeong (Dubu-gangjeong)

A popular side dish of crispy pan-fried tofu coated in a sweet and spicy sauce. The addictive flavor wins over even kids who don't usually like tofu, and it pairs perfectly with freshly cooked rice.

Pan-fried Tofu (Dubu-gui)

A simple side dish of tofu pan-fried until golden, then topped with a savory-spicy seasoned soy sauce. With nothing fancy, a single block of tofu makes a satisfying meal that pairs perfectly with freshly cooked rice.

Dubu Jeongol (Tofu Hot Pot)

A cozy hot pot of thick-cut tofu simmered with potato, zucchini, and onion in a spicy-sweet sauce until the broth turns rich and savory. Salted shrimp adds umami depth while gochugaru brings a gentle kick, making it perfect with a bowl of rice. Made from everyday fridge staples, it comes together easily for a warming weeknight dinner.

Dubu-kimchi (Tofu with Stir-fried Kimchi)

Dubu-kimchi pairs sweet, deeply stir-fried kimchi with soft blanched tofu. With no special ingredients, it works just as well as a drinking snack or a side dish with rice.

Duck Gyros

A Greek-style gyros made with duck instead of chicken. Traditionally, gyros is Greek street food where meat is stacked on a vertical spit, slow-roasted, thinly sliced, and served in pita with tzatziki sauce. This home version keeps it simple with easy-to-find ingredients.

Dwaeji Bulgogi (Soy-Marinated Pork)

Pork marinated in a sweet-savory sauce made with soy sauce and pear, then stir-fried with vegetables. Unlike the spicy jeyuk-bokkeum, this version is mild and sweet — perfect even for kids.

Kimchi Pork Duruchigi (Saucy Korean Stir-fry)

A saucy duruchigi made by simmering pork shoulder and well-fermented kimchi until tender and moist. Water goes in so the sauce reduces to a glossy, saucy finish — great over rice or as a side with drinks.

Spicy Stir-Fried Pork Skin (Dwaeji Kkeopdegi Bokkeum)

Chewy pork skin stir-fried in a spicy-sweet sauce, perfect as a drinking snack or a side dish with rice. Rich in collagen with a satisfying chew, and the spicy sauce pairs equally well with rice and drinks.

Easy Korean Pork Chop (Pok-chap Beef & Veggie Stir-Fry)

A Korean take on the pork chop. Beef and crisp vegetables are stir-fried in a tangy-sweet ketchup sauce for a hearty plate that even wins over picky kids. Use whatever vegetables you have on hand — it's ready in 30 minutes.

Egg Tart

Make Macau-style egg tarts at home. Crisp, flaky pastry shells are filled with a light, silky custard of milk, cream, and egg yolks, then baked until golden on top. They taste best fresh and warm from the oven.

Eggs Benedict

A simple homemade take on eggs Benedict. Toasted bread is layered with cheese, ham, and a soft poached egg, then finished with a mustard-mayo drizzle.

Empanada (Spanish Tuna Hand Pies)

Empanada, sometimes called Spanish-style dumplings. A filling of tuna, egg, onion, and olives sautéed in a sweet-and-sour tomato sauce is wrapped in thinly rolled dough, shaped into half-moons, and fried until golden. Great as a meal on its own, or as a snack to enjoy with beer.

Cheese Enchiladas

Sausage and scrambled eggs are rolled up in tortillas, smothered in a rich cheddar cheese sauce, and baked until bubbly for this oven-gratin style enchilada. A touch of jalapeño in the sauce adds gentle heat that balances the creamy, savory filling — perfect for brunch or entertaining guests.

Eomuk Bokkeum (Stir-Fried Fish Cake Side Dish)

A Korean side dish everyone loves and never gets tired of — fish cake stir-fried with onion and carrot in a savory-sweet, slightly spicy sauce. Great with rice or packed in a lunchbox, and ready in just 15 minutes.

Spicy Fish Cake Skewers (Eomuk-kkochi)

Spicy fish cake skewers that make a great snack for kids and adults alike. Chewy fish cakes soak up a punchy, savory broth, and you can even cook tteokbokki in the leftover broth.

Spicy Fish Cake Soup (Eomuk-tang)

A refreshing, spicy fish cake soup simmered with radish and anchovy broth. With anchovy stock on hand, this comforting soup comes together in no time.

Fajitas with Avocado Guacamole

An authentic Mexican-style fajita made by marinating pork (or beef) and chicken breast separately in tangy-sweet sauces, grilling them, and wrapping them in tortillas with sautéed onion, bell pepper, and shrimp. Fresh avocado guacamole and sour cream on the side make it even more flavorful.

Falafel (Mediterranean Chickpea Fritters)

Falafel is a beloved chickpea dish from the Mediterranean and the Middle East. Dried chickpeas are soaked for 24 hours, then ground with onion, garlic, and spices like cumin and coriander, shaped into balls, and fried until golden. Crisp outside and moist and nutty inside, it works as a vegetarian protein side or as a filling for salads and sandwiches.

Filipino Chopsuey

An oyster-sauce vegetable stir-fry that's perfect for using up leftover vegetables in your fridge. A popular Filipino home dish similar to Chinese cooking, it makes a great drinking snack and is loved by kids and adults alike.

Financiers

A French almond tea cake that's crisp on the outside and moist inside. Browned butter gives it a nutty aroma and almond flour lends a rich flavor.

Fish and Chips

A classic British deep-fried dish. Coating fish fillets in a beer batter fries them up extra crispy, with a subtle malty aroma that makes them even more savory. Serve with fries and a tangy tartar sauce for a simple yet impressive meal.

Flan (Caramel Custard)

A Spanish- and Latin-style custard dessert: caramelize sugar and let it set at the bottom of a dish, then pour in a smooth egg-milk-sugar custard strained through a sieve and steam gently until set. With just 2 eggs, milk, and sugar, you can make a silky, jiggly homemade flan.

No-Knead Focaccia

Focaccia, the soul bread beloved across Italy. There's no kneading at all—just mix the ingredients and let the dough rest in the fridge, and you'll get a focaccia that's crisp outside and moist within, right at home.

French Onion Soup

A French onion soup brimming with the deep, savory sweetness of slowly caramelized onions. The long-sauteed onions are simmered with chicken stock, then topped with toasted baguette and mozzarella and baked until golden — a warm, hearty bowl that makes a perfect meal on a chilly day.

French Toast

Classic French toast made by soaking bread slices in a sweetened egg-and-milk custard, then pan-frying in butter until golden. A brilliant way to use up leftover bread for a quick breakfast or brunch — top with maple syrup or powdered sugar for a café-worthy finish.

Futomaki Tuna Mayo Gimbap (Fat Korean Rice Roll)

A fat, generously stuffed gimbap inspired by Japanese futomaki ('fat roll'). Built around creamy tuna mayo and layered with perilla leaves, cheese, cucumber, carrot, egg, Spam, fish cake, and pickled radish — just a few pieces are seriously filling. Overlap two thin sheets of laver and roll it long for a fat roll that won't split.

Stir-Fried Eggplant (Gaji-bokkeum)

A simple and tasty side dish made with summer eggplant. Frying the scallion first to release its aroma, then stir-frying with soy sauce and oyster sauce for savory depth, turns even eggplant skeptics into fans of this rice-stealing banchan.

Gaji Naengguk (Korean Chilled Eggplant Soup)

A sweet-and-sour chilled Korean summer soup: tender steamed eggplant seasoned and served in an icy, tangy broth.

Braised Hairtail Fish (Galchi-jorim)

A simple home version of the galchi-jorim famous at Seoul's Namdaemun Market. Hairtail is braised in a sweet-and-spicy sauce over a radish-and-kelp broth until the flavor soaks in — a rice-stealing side dish that empties your bowl in no time.

Gamja-bokkeum (Korean Soy-glazed Potato Stir-fry)

Thick-cut potatoes and onion are stir-fried, then simmered in a sweet-savory sauce of oyster sauce, soy sauce, and sugar. Cooking covered over low heat keeps the potatoes moist and tender.

Korean Potato Soup

A light, clear potato soup you can whip up in no time while the rice cooks — all you need is anchovy broth. Mash the tender potatoes into your rice for a warm, comforting meal.

Korean Potato Pancake (Gamja-jeon)

A crispy Korean potato pancake made with julienned potato, bacon, and cheese. Perfect as a rainy-day snack or a side dish that kids love.

Spicy Potato & Spam Stew (Gamja-jjaglee)

Gamja-jjaglee is a hearty Korean stew where potatoes and canned Spam simmer down in a spicy gochujang-gochugaru broth until thick and deeply flavorful. Cooked low and slow in one pot, the potatoes turn tender while the sauce reduces into a rich, savory glaze. Serve it hot straight from the pot with a bowl of steamed rice for a satisfying, no-fuss meal.

Braised Potatoes (Gamja-jorim)

A light yet nourishing braised potato side dish. Potatoes, carrot, and onion are simmered down in a sweet and savory soy sauce until glossy — a hearty bowl that's perfect with rice. Simple to make and delicious.

Gamja-ongsimi (Korean Potato Dumpling Soup)

Grated raw potato is drained and kneaded with its own starch into chewy dumplings, Gangwon-style. Simmered in a savory anchovy-kelp broth with vegetables for a comforting, clean-tasting bowl.

Gamja-chae-bokkeum (Korean Stir-fried Potato)

A light everyday side dish of julienned potatoes, briefly parboiled and then stir-fried with onion and carrot and seasoned with sea salt. Parboiling the potato first keeps it crisp, and using little oil gives a clean, delicate finish.

Gamjatang (Pork Bone Potato Stew)

A hearty Korean stew of pork spine bones simmered until tender with potatoes, radish greens, and perilla seed powder for a rich, spicy broth. It takes time, but the steps are simple enough to get a deep flavor at home.

Gangdoenjang (Hearty Soybean Paste Stew)

A hearty, savory soybean paste stew that is perfect when you have no side dishes or little appetite. Packed with shiitake mushrooms and plenty of vegetables and simmered until thick, it is great spooned over rice or used as a dip for lettuce wraps.

Ganjang Gejang (Soy Sauce Marinated Crab)

A beloved Korean rice-stealer: fresh blue crab steeped in a savory-sweet soy brine and left to cure. Easier than the spicy version, it comes together simply by boiling the sauce, cooling it, and pouring it over. After a day or more in the fridge the crab meat turns tender and deeply savory.

Gat-kimchi (Mustard Leaf Kimchi)

A boldly flavored kimchi in which the sharp, mustard-like bite of fresh gat (green mustard leaves) tingles the nose. A cooked flour paste is stirred into a gochugaru seasoning, brined mustard greens are folded in, and an overnight rest brings out a clean, pungent, deeply savory kimchi.

Gazpacho (Chilled Spanish Tomato Soup)

Gazpacho is a chilled Spanish tomato soup made with vegetables you can easily find in summer, blended smooth and refrigerated until ice-cold. It's far simpler to make than you might expect.

Giant Donggeurangttaeng (Kid-Friendly Pork Patties)

A giant, kid-friendly donggeurangttaeng you make big instead of fiddly small ones! Ground pork and tofu are mixed with onion and green onion, seasoned with oyster sauce and mirin, shaped into fist-sized patties, and pan-fried golden — a mild meat patty kids love.

Potato Gnocchi

A simple way to make the potato gnocchi you enjoy at Italian restaurants right at home. Instead of boiling or steaming, cook the potatoes in the microwave, then knead the dough, cut it into bite-sized pieces, and stuff each with cheese to create cheese-filled gnocchi. Pan-fry them for a crispy exterior and a chewy center.

Gochu-japchae (Korean-Chinese Stir-Fried Pork and Peppers)

Gochu-japchae stir-fries pork and colorful bell peppers in a savory, spicy sauce. It's great as a side dish, and pairing it with fluffy steamed flower bread turns it into an impressive dish for guests.

Pan-Fried Mackerel (Godeungeo-gui)

Rubbing the mackerel with a vinegar-oil mixture before pan-frying cuts the fishy smell and leaves a clean, savory flavor. It's a simple recipe: salt-cure the cleaned mackerel, then sear it in a hot pan until golden.

Braised Mackerel (Godeungeo-jorim)

A hearty braised mackerel simmered with thick-cut radish in a spicy seasoning sauce. The rich flavor of the oily fish soaks up the savory-hot sauce, making it a perfect companion to a bowl of rice.

Golbaengi-muchim (Spicy Whelk Salad)

A spicy Korean whelk salad you crave when you want something zesty. The glossy red seasoning coats everything beautifully. Great as a side dish or a drinking snack.

Sogopchang-gui (Grilled Beef Tripe)

This grilled dish uses fresh beef tripe cleaned and grilled without pre-boiling, keeping the nutty flavor and chewy texture that make gopchang special. The tripe is trimmed of excess fat, washed with soju to remove any odor, then grilled crisp alongside potatoes and green onion kimchi. Any leftover 'gop' and kimchi can even be turned into fried rice.

Gopchang Jeongol (Beef Tripe Hot Pot)

A fiery hot pot loaded with beef small and large intestine (gopchang and daechang), simmered with vegetables in a rich beef bone broth. Marinating the tripe in a sauce of gochugaru, gochujang, and doenjang tames any gamey smell and builds deep, savory flavor. Perfect as a hearty one-pot meal or a spicy pairing for a shot of soju.

Gosari Namul (Seasoned Bracken Fern)

A simple, savory Korean side dish of bracken fern (gosari) that's soaked overnight, boiled, then stir-fried in nutty perilla oil. Seasoned with just soup soy sauce, it delivers deep, earthy flavor with minimal ingredients — an everyday banchan that pairs perfectly with rice.

Hungarian Beef Goulash

A classic Hungarian stew of tender beef, potato, and carrot simmered slowly with paprika, tomato, and red wine. Deep, rich flavor in every hearty spoonful.

Guacamole (Avocado Dip)

Guacamole, Mexico's classic dip, made from ripe avocado. Just mash the avocado, mix in minced onion, cherry tomatoes, and lemon juice, and season with salt and pepper. Scoop it up with nachos, or serve it with baguette or in a sandwich. A super-easy, no-cook recipe ready in 5 minutes.

Southern-Style Gumbo

Gumbo is a signature stew from Louisiana in the American South. Chicken, bacon and vegetables simmer in tomato sauce, with curry powder for extra depth — a spicy one-bowl dish that also suits Korean tastes. It's simple enough for anyone to enjoy.

Gungjung Tteokbokki (Royal-style Soy Sauce Rice Cakes)

A non-spicy, soy-sauce-seasoned royal-court tteokbokki. Gentle enough for kids yet savory enough for grown-ups thanks to the beef and shiitake mushrooms, with chewy rice cakes carrying the nutty aroma of sesame oil — a dish the whole family can enjoy.

Korean Egg Drop Soup (Gyeran-guk)

A simple, silky, and clean-tasting Korean egg drop soup.

Gyeran-ppang (Korean Egg Bread)

A recipe for gyeran-ppang, Korea's beloved winter street snack, made easily at home with an air fryer. Pancake batter is poured into paper cups, a whole egg is cracked on top, and cheese or corn can be added before seasoning with a pinch of salt and sugar and baking until set. The fluffy bread pairs perfectly with the softly cooked egg for a warm winter treat.

Gyeranmari (Rolled Egg)

A foolproof way to make soft, fluffy Korean rolled egg. Adding milk keeps it moist and tender — perfect for a lunchbox or an everyday side dish.

Gyoza (Japanese Pan-Fried Dumplings)

A Japanese-style pan-fried dumpling filled with finely minced pork, cabbage and chives wrapped in a thin gyoza wrapper. The bottom is seared crisp, then a splash of water finishes the cooking with steam, leaving the filling moist and full of juicy flavor.

Gyukatsu (Japanese Breaded Beef Cutlet)

Gyukatsu is the beef version of tonkatsu. Beef sirloin is coated in panko and fried until the outside is crisp while the inside stays juicy and medium-rare. Slice it thin and enjoy it as is, or sear each piece a little more on a mini grill or hot stone to your preferred doneness.

Haemul-jjim (Korean Spicy Braised Seafood)

A hearty, fiery-spicy Korean braised seafood dish you can throw together with easy-to-find shellfish. Squid, shrimp, mussels and clams are heaped with soybean sprouts and water parsley for a generous, crowd-pleasing plate.

Haemul Pajeon (Korean Seafood Scallion Pancake)

A crispy seafood scallion pancake that everyone craves on a rainy day. Water and flour are mixed 1:1 and seasoned with a spoonful of soy sauce, then loaded with green onions (or garlic chives) and plenty of squid and pan-fried. It's a simple, foolproof snack and side that even beginners can make.

Hainanese Chicken Rice

A homemade version of Singapore-style Hainanese chicken rice, the dish you fall for on a Southeast Asian trip. Fluffy rice cooked in rendered chicken fat is paired with crispy fried chicken thighs, and serving the leftover chicken broth on the side turns it into a hearty one-bowl meal.

Hamburg Steak

A Japanese-style hamburg steak, tender and full of rich flavor. Ground beef and pork are mixed with sautéed onion and shaped into juicy patties, seared golden outside and kept moist inside, then generously topped with a deep sauce made from button mushrooms and tonkatsu sauce. A hearty main dish the whole family can enjoy, perfect for filling the table on special days.

Hiyashi Chuka (Cold Ramen)

A Japanese-style cold ramen inspired by the convenience-store version I loved on a trip to Tokyo. A sweet-and-sour sauce with a kick of mustard makes it the perfect dish for hot summer days when you have no appetite.

Hobak-bokkeum (Korean Zucchini Stir-fry)

A simple side dish of sautéed zucchini with green onion and red chili.

Zucchini Doenjang Soup

Broth makes all the difference in a Korean soup. The green-onion roots you'd normally toss lend a deep, clean flavor. This zucchini doenjang soup is simmered with plenty of soft tofu and zucchini for a hearty, savory bowl.

Hobak-jeon (Korean Zucchini Pancakes)

Hobak-jeon is a light Korean pancake made by shredding zucchini, seasoning it with salt, and coating it in flour alone — no water added. The zucchini releases its own moisture after salting, which binds the batter so the pancakes turn golden outside and stay tender inside. Served with a soy-vinegar dipping sauce, they're perfect for a holiday table or an everyday side dish.

Hoe-deopbap (Korean Raw Fish Rice Bowl)

A Korean rice bowl topped with fresh raw fish and crisp vegetables, mixed with sweet-and-tangy chogochujang (vinegared chili paste).

Easy Home-Party Lasagna

Make a lasagna that brings restaurant vibes right to your table. Boil the lasagna sheets, simmer a thick beef-and-tomato meat sauce, then layer noodle–sauce–cheese and bake. Even without béchamel — just tomato sauce — it looks and tastes impressive, perfect for entertaining guests.

Home-Style Spicy Pork (Jeyuk Bokkeum)

Pork stir-fried in a sweet-and-spicy sauce and wrapped in lettuce — classic home-style jeyuk bokkeum. No marinating ahead needed; it comes together in 30 minutes, perfect for recharging on a tired day.

Homemade Burger

A hearty homemade burger you can easily make at home. Grill a hand-shaped beef patty until golden, then stack it high with crispy bacon, fresh vegetables, and cheese. Add toppings however you like and enjoy your very own burger.

Easy Homemade Yogurt (Microwave Method)

A super-easy homemade yogurt made by warming milk in the microwave, stirring in a little store-bought yogurt as a starter, and letting it ferment at room temperature for a day. Even better topped with blueberries, honey, or cereal.

Hotteok (Korean Sweet Pancakes)

A recipe for making hotteok, Korea's classic winter street snack, at home from scratch without a store-bought mix. A dough of wheat and glutinous rice flour is leavened with yeast for a chewy texture, then filled with a sweet mix of brown sugar, cinnamon, and nuts and pan-fried until golden. The outside turns crisp while the inside oozes hot, syrupy filling.

Hummus

A Middle Eastern dip made by blending simmered chickpeas smooth with tahini, garlic, lemon juice, and olive oil. Great with bread or vegetables and rich in plant protein.

Jaecheopguk (Shijimi Clam Soup)

Jaecheopguk is a refreshing Korean clam soup made by simmering in-season shijimi clams into a milky, savory broth. Follow the right soaking and boiling technique and you'll get a clean, deep broth along with tender, chewy clam meat.

Jambalaya

Jambalaya, the Louisiana-style rice dish. Bacon and vegetables are sautéed first for depth of flavor, then chicken, spicy sausage, and tomato sauce join in before soaked rice and broth simmer together until every grain soaks up the rich flavor. Tabasco and Worcestershire sauce add a gentle heat and savory depth, and shrimp marinated in olive oil and herbs finish it off at the end. It's a hearty one-pot meal packed with meat, seafood, and vegetables.

Beef Jangjorim

A tender, foolproof basic beef jangjorim that turns out neither too salty nor tough! Lean cuts like eye-of-round are simmered slowly with aromatics to remove any gaminess, then braised in that broth with dark and soup soy sauces and rice syrup for deep savoriness. The beef is shredded along the grain and simmered with cheongyang chilies and garlic into a savory make-ahead side that's perfect with rice.

Japanese Curry Rice (Karē Raisu)

A crowd-pleasing Japanese curry rice that anyone can make with ease, thanks to the rich flavour of block curry roux. Sauté and simmer pork, potato, onion, and carrot, then melt in the curry roux for a thick, mellow sauce. Ladle it generously over a bowl of warm rice.

Jat Guksu (Korean Cold Pine Nut Noodle Soup)

If the beany taste of kongguksu puts you off, try jat guksu made from finely ground pine nuts. Somyeon noodles in a nutty pine nut broth topped with crisp cucumber — a refreshing summer treat with no fishy or beany flavor.

Abalone Porridge

A nourishing abalone rice porridge, perfect for when you need an energy boost. Made with the abalone innards for a rich, savory depth, it's a comforting meal that also works as a hearty breakfast.

Jeyuk Bokkeum (Foolproof Korean Spicy Stir-Fried Pork)

A foolproof golden recipe for jeyuk bokkeum — pork shoulder stir-fried in a sweet-and-spicy gochujang sauce. Make scallion oil, cook the marinated pork, then finish with onion and cheongyang chilies for a savory, spicy dish that's perfect over rice or wrapped in lettuce.

Jeyuk-deopbap (Spicy Pork Rice Bowl)

A hearty one-bowl meal of spicy stir-fried pork piled over rice. Seasoned pork is stir-fried with a gochujang sauce and served on top of warm rice — quick and simple.

Stir-fried Seasoned Dried Squid (Jinmichae-bokkeum)

A soft, non-chewy stir-fried dried squid that works great as a rice side dish or a drinking snack.

Jjajangmyeon (Korean Black Bean Noodles)

An old-fashioned Jjajangmyeon made by stir-frying pork, onion, and cabbage in chunjang (Korean black bean paste). The chunjang is fried in oil beforehand to remove its bitter, pasty taste, and scallion oil adds a nutty richness. Instead of Chinese wheat noodles, boiled pasta noodles make it easy to enjoy at home.

Jjamppong (Spicy Seafood Noodle Soup)

A spicy homemade jjamppong broth. Squid, shrimp, and mussels are stir-fried with pork and vegetables, then simmered with red chili flakes into a fiery, savory soup. Serve it over noodles for jjamppong noodles or with rice for jjamppong-bap.

Jjapaguri (Chapagetti + Neoguri Ram-don)

Jjapaguri — Chapagetti and Neoguri noodles cooked together! The savory black-bean richness of Chapagetti meets the seafood kick of Neoguri, making a crowd-pleasing snack that's ready in just 15 minutes.

Sweet and Sour Jjolmyeon (Spicy Chewy Noodles)

A beloved Korean snack-bar classic: chewy jjolmyeon noodles topped with crisp vegetables and tossed in a sweet, tangy, and spicy sauce. It's easy to make at home and every bit as good as the diner version.

Spicy Stir-fried Webfoot Octopus

Tender webfoot octopus stir-fried in a spicy gochujang sauce. Mix the leftover sauce with rice for an extra treat.

Jokbal (Korean Braised Pig's Trotters)

This homemade jokbal rivals any restaurant version. Pig's trotters are soaked in cold water to draw out the blood, blanched once to remove any off-smell, then simmered gently in a broth of soy sauce, doenjang, espresso, white wine and aromatic vegetables. Without any caramel coloring, the soy sauce and espresso give it a glossy deep color, and the meat turns out tender.

Easy Kabocha Squash Cake (No Oven, No Butter, No Flour)

A super-easy kabocha squash cake made in the microwave with no oven, no butter, and no flour! Mashed steamed kabocha is mixed with egg yolk and honey, then folded with meringue for a moist, fluffy, diet-friendly dessert.

Kake Udon (Bonito Dashi Udon Soup)

A simple hot kake udon made with a clear kombu-and-bonito dashi broth and plain udon noodles, finished with just green onion and a little nori.

Kalguksu (Hand-cut Noodle Soup)

A clean, comforting hand-cut noodle soup — kalguksu noodles simmered in anchovy-kelp broth, finished with beaten egg and topped with seaweed flakes and chili powder.

Karaage (Japanese Fried Chicken)

A Japanese-style fried chicken made by marinating boneless chicken thigh in sake, soy sauce, garlic and ginger, coating it in potato starch, and double-frying until crisp. Crunchy outside and juicy inside, it's a favorite for lunchboxes and as a snack with drinks.

Katsu Sando (Pork Cutlet Sandwich)

A Japanese katsu sando with a crispy pork cutlet tucked between slices of rye bread, spread with a mix of tonkatsu and mustard sauce. Just one makes a filling meal for one.

Katsudon (Japanese Pork Cutlet & Egg Rice Bowl)

Katsudon is a Japanese rice bowl topped with a crispy fried pork cutlet, a sweet-savory sauce, and a softly set egg. You simmer onion in the sauce, lay the sliced cutlet on top, pour over beaten egg, and cook just until the egg is barely set — an easy way to make restaurant-style katsudon at home.

Kimchi-jeon (Kimchi Pancake)

An ultra-simple kimchi pancake made by finely chopping kimchi, folding it into a frying-mix batter, and pan-frying until crisp. Kimchi brine and minced garlic add savory depth.

Kimchi Tteokguk (Kimchi Rice Cake Soup)

Kimchi tteokguk is a spicy, refreshing Korean rice cake soup: sour kimchi and kimchi brine are first stir-fried in sesame oil for depth, then simmered in anchovy-kelp broth with sliced rice cakes. Unlike the clear version, well-fermented kimchi gives the broth a tangy, bracing kick — making it a hearty bowl that even works as a hangover cure.

Kimchimari Guksu (Cold Kimchi Noodle Soup)

A refreshing summer noodle bowl in a sweet-and-sour chilled broth. Boiled somyeon noodles are topped with tangy seasoned kimchi and crisp cucumber, then bathed in cold naengmyeon broth mixed with kimchi brine — it brings your appetite right back.

Gimmari (Korean Deep-Fried Seaweed Rolls with Glass Noodles)

Make crispy gimmari at home, fried in clean oil. Seasoned glass noodles are rolled up in dried seaweed, rested briefly, then coated in batter and fried twice for that street-stall gimmari that's crunchy outside and chewy inside.

Soy-Marinated Perilla Leaves (Kkaennip-jangajji)

A salty, savory perilla leaf pickle that steals the rice bowl. Add sliced onion to the soy seasoning, layer it between the leaves, and let it mature for a day or two — it pairs perfectly with grilled pork belly.

Kkaennip-jjim (Seasoned Steamed Perilla Leaves)

Kkaennip-jjim is a beloved rice-stealer side dish. You mix a sweet, savory, and slightly spicy seasoning sauce, brush it between stacks of two or three perilla leaves layered on top of each other, then microwave for just a few minutes. The fragrant perilla soaks up the sauce and disappears with a bowl of rice in no time.

Kkakdugi (Cubed Radish Kimchi)

Kkakdugi—cubed radish kimchi—made easy, with no salted shrimp or sticky-rice paste. Just cube the Korean radish and toss it in the seasoning; that's all it takes.

Kkanpunggi (Korean-Style Sweet & Spicy Fried Chicken)

An easy kkanpunggi made in a single pan, from frying to simmering the sauce. This Korean-Chinese dish coats crispy pan-fried chicken with garlic, chili, and a sweet, sour, and spicy sauce.

Kkansho Shrimp (Sweet & Spicy Fried Shrimp)

Homemade Kkansho shrimp: crispy fried shrimp tossed in a sweet, sour, and spicy sauce.

Kkotgetang (Korean Spicy Blue Crab Soup)

A Baek Jong-won-style kkotgetang (spicy blue crab soup). A clean, refreshing broth is made from radish, seasoned boldly with doenjang, gochujang, and red pepper powder, then simmered with cleaned blue crabs. As long as the crab is cleaned well, you can enjoy a clean yet spicy broth with no fishy smell.

Sweet & Spicy Glazed Semi-dried Pollock (Kodari-gangjeong)

A sweet and spicy Korean pollock dish simmered in a glossy soy glaze rather than deep-fried. Tangy plum extract balances the heat of Cheongyang chili, making it just as good with rice as it is with drinks.

Braised Semi-dried Pollock (Kodari-jorim)

A rice-stealing side dish that empties your bowl in no time. Braised in a mild soy-based sauce rather than a spicy one, it's perfect for kids and just as delicious served chilled.

Kongbiji-jjigae (Soybean Pulp Stew)

A hearty kongbiji-jjigae that's easy to make yet packed with nutrition. You first stir-fry pork and kimchi for savory depth, then add soybean pulp and simmer it into a soft, nutty broth.

Kongbul (Spicy Pork and Bean Sprout Stir-fry)

Kongbul is a beloved Korean bachelor-cook classic: thin-sliced pork belly and bean sprouts stir-fried in a sweet and spicy sauce. No water needed — the ingredients release their own moisture for a juicy finish, while king oyster mushrooms and perilla leaves add extra texture and aroma. Ready in 30 minutes, it's great as a hearty side dish or a drinking snack.

Kongguksu (Cold Soybean Noodle Soup)

A kongguksu that skips the fuss of soaking, boiling, and grinding whole soybeans — instead you blend tofu and milk into a smooth, nutty soup. Pour the chilled soup over rinsed somyeon noodles and top with cucumber, carrot, and ice for a cool bowl that's perfect on a hot summer day.

Kongjaban (Korean Braised Black Soybeans)

Kongjaban is a classic Korean side dish made by braising soybeans without soaking them first. The black soybeans are boiled in water with sugar added first so they don't turn hard, then braised with soy sauce and corn syrup until glossy and finished with a sprinkle of toasted sesame seeds. Sweet-savory and glossy, it pairs perfectly with rice and is great for lunchboxes.

Soybean Sprout Rice

This is a light, comforting one-bowl rice cooked together with soybean sprouts layered right on top of the rice. Toss the crisp sprouts and fluffy rice with a spicy seasoning sauce and you have a hearty meal that needs no side dishes. The ingredients are simple and the method is easy, so it's perfect for enjoying without any fuss on a busy day.

Kongnamul-guk (Bean Sprout Soup)

Kongnamul-guk is a clear, refreshing Korean bean sprout soup. Simmer the sprouts with the lid on, then season with minced garlic, green onion, and chili powder for a clean, soothing bowl. With just a few simple ingredients, it's perfect as a morning soup or a hangover cure.

Kongnamul-gukbap (Bean Sprout Rice Soup)

A hearty bean sprout rice soup made by ladling spicy-seasoned bean sprouts and rice into a hot stone pot, then pouring over simmering anchovy broth. Finished with a cracked egg, salted shrimp, and dried laver flakes, it's perfect for curing a hangover.

Dried Pollock and Bean Sprout Hangover Soup

A refreshing Korean hangover soup simmered milky-white with dried pollock and soybean sprouts. Steeping the pollock in perilla oil gives the broth a rich, bone-broth-like depth.

Seasoned Bean Sprouts (Kongnamul Muchim)

A super-simple side dish for busy days. The bean sprouts are steamed in their own moisture without added water, keeping the nutrients intact and the texture wonderfully crisp.

Kung Pao Chicken (Gungbo-gyejeong)

Kung Pao Chicken is a Sichuan classic: crispy fried chicken tossed quickly with dried chilies, cashews, and a spicy doubanjiang sauce. The balance of sweet, savory, and spicy makes it perfect over rice or as a snack with drinks.

Laksa (Singapore Coconut Curry Noodle Soup)

Laksa is Southeast Asia's beloved coconut curry noodle soup. Laksa paste is fried in oil to release its aroma, then simmered with chicken stock and coconut milk into a rich, creamy broth that's ladled over rice noodles and topped with chicken and bean sprouts. The spicy yet nutty broth is what makes it special.

Zesty Lemon Pound Cake

A pound cake bursting with fresh lemon flavor — bright, fragrant, and impossible to stop at one slice.

Lemonade

With just one lemon you can make a refreshing iced lemonade with no additives. A simple home-cafe drink sweetened with honey and topped with tonic water.

Lumpia (Crispy Filipino Spring Rolls)

Lumpia is the Philippines' beloved snack — a savory filling of ground pork and vegetables rolled up in thin wrappers and deep-fried until golden and shatteringly crisp. Perfect for parties or an anytime treat the whole family will love.

Mac and Cheese

A classic American comfort food. Chewy boiled macaroni is coated in a rich, creamy cheese sauce for a hearty, savory bowl full of melty cheese flavor.

Mac & Egg Buldak (Spicy Mac, Egg & Cheese)

Mac & egg buldak — instant mac & cheese loaded with egg, spicy buldak sauce, and mozzarella! A fried egg base is layered with tomato sauce, buldak sauce, macaroni, and cheese, then melted into a fiery, cheesy late-night snack.

Macaroni Salad

A hearty salad made by tossing boiled macaroni with cucumber, apple, bell pepper, and crab sticks in a mayonnaise dressing. The colorful mix of ingredients makes it as pretty as it is filling — one bowl is a satisfying meal on its own.

Macarons

French macarons with a crisp shell and a soft, chewy center. Smooth shells are baked from almond flour and meringue, then sandwiched with a dark chocolate ganache. The keys to smooth, unblemished shells are sifting the almond flour finely and macaronaging the batter just right.

Basic Madeleines

A basic madeleine you make just by adding the ingredients in order and baking. All you need is a madeleine mold and it comes together easily. Once you're comfortable, try your own flavors like chocolate, green tea, or Earl Grey.

Maeuntang (Spicy Fish Stew)

A hearty, spicy Korean fish stew made with leftover white fish, Korean radish, and vegetables. Gochujang and red chili powder build a bold, fiery broth while fresh hot chili adds a clean kick, making it a satisfying one-pot dish that pairs perfectly with a bowl of rice.

Makguksu (Korean Cold Buckwheat Noodles)

Making broth from scratch takes lots of ingredients and time, but with store-bought cold-noodle broth you can whip up this sweet, sour, and refreshing makguksu in no time.

Mala Xiangguo

Mala Xiangguo is a Chinese stir-fry made by cooking meat or seafood with assorted vegetables in a lip-tingling spicy mala sauce. Once you fall for its addictive spicy, numbing flavor, you'll find yourself craving it again and again.

Malatang

A spicy Chinese hot pot soup made with Haidilao mala sauce and beef bone broth for a rich, deep flavor.

Mandu (Korean Dumplings)

These are homemade Korean dumplings (mandu) shaped by hand. A generous filling of pork, tofu, and finely chopped vegetables is wrapped in dumpling skins and folded with care, making a hearty batch the whole family enjoys. Make plenty, freeze them, and steam whenever you like.

Mandu-guk (Korean Dumpling Soup)

Mandu-guk is a comforting Korean dumpling soup made with frozen dumplings simmered in plain water — no separate broth needed. Bursting one or two meat dumplings releases a savory depth into the soup, and a swirl of beaten egg finishes it into a hearty, satisfying bowl.

Stir-Fried Garlic Scapes

A savory side dish of crisp garlic scapes stir-fried in a sweet-and-spicy sauce of soy sauce, oligo syrup, and a touch of chili powder. Perfect with rice or packed in a lunchbox.

Mapo Eggplant Rice Bowl

A summer twist on mapo tofu that swaps the tofu for eggplant — mapo eggplant! Starch-coated, pan-fried eggplant and ground pork are stir-fried in a doubanjiang-and-oyster-sauce glaze, then spooned over rice for a spicy, savory bowl.

Margherita Pizza

An easy homemade Margherita pizza made with tortillas. Topped with fresh mozzarella and fresh basil for wonderful aroma and flavor, it comes together with just an oven or air fryer.

Creamy Mashed Potatoes

Soft, creamy mashed potatoes that work as a side to any main or as a salad on their own. Steam the potatoes, mash them while hot, and fold in butter and warm milk until silky. Adjust the texture to your taste and finish with a sprinkle of parsley. Steaming instead of boiling keeps more vitamins and makes them fluffier.

Cold Soba Noodles (Memil Soba)

A simple summer treat that needs little more than tsuyu. Cool down on hot days with a bowl of chilled buckwheat soba topped with ice.

Menbosha (Chinese Shrimp Toast)

A Chinese-style shrimp toast, made by stuffing plenty of minced shrimp between slices of bread and deep-frying until golden. Crisp outside, juicy and springy inside — perfect as a snack or with drinks.

Butter Mentaiko Pasta

One piece of mentaiko (salted pollock roe) from the freezer is all you need. Sauté garlic and onion in butter, then stir in a sauce made from mentaiko and milk for a salty, creamy, savory pasta. Finish with shredded seaweed for extra aroma — a simple, satisfying bowl.

Mille-feuille Nabe

A mille-feuille nabe built up in layers and simmered. Napa cabbage, perilla leaves, and thinly sliced beef are stacked in layers, cut to fit the height of the pot, then simmered in a clear broth made from anchovies and kelp and dipped in ponzu sauce. It looks beautiful and tastes wonderful, making it a great dish for entertaining guests.

Minestrone

Minestrone is a traditional Italian vegetable soup made easily with tomato juice. Potato, carrot and onion plus bacon make it hearty, while the bright tang of tomato adds depth to the broth.

Miso Soup (Japanese Miso Shiru)

Miso shiru is a Japanese soybean paste soup made by dissolving miso into a dashi broth brewed from kelp and bonito flakes, then simmering it with tofu and wakame. It pairs well with sushi or rice bowl dishes, and comes together easily from just a few basic ingredients — perfect for a comforting bowl of soup at any meal.

Miyeok-guk (Korean Seaweed Soup)

A rich, deeply savory seaweed soup made by sautéing beef in sesame oil before simmering. Miyeok-guk is Korea's traditional birthday soup, where tender seaweed and delicate beef come together in a comforting broth.

Stir-fried Seaweed Stems

A savory Korean side dish of salted seaweed stems, rinsed to remove the salt and stir-fried with garlic, onion, and carrot in a light seasoning of Korean soup soy sauce. Mild rather than salty and free of any fishy smell, it goes well with rice or in a packed lunch.

Miyeok Naengguk (Chilled Seaweed Soup)

A sweet-and-sour chilled Korean soup for hot summer days. Crisp cucumber and tender seaweed float in a tangy iced broth — refreshing and ready in minutes.

Greek Eggplant Moussaka

A traditional Greek dish of layered eggplant, potato, and ground beef, finished with a rich white sauce and plenty of cheese, then baked until golden. Similar to lasagna, but made with eggplant instead of pasta for a deeper, more tender flavor.

Mu Namul (Seasoned Radish)

A simple seasoned radish side dish that both kids and adults love. Julienned radish is stir-fried in scallion oil until soft and mild.

No-Water Pickled Cucumbers (Oiji)

Oiji pickled without any added water — the cucumbers brine in their own moisture. Crisp, deeply savory, and perfect as a summer side dish; the concentrated flavor also keeps for a long time.

Mul-naengmyeon (Cold Noodle Soup)

A refreshing mul-naengmyeon made by slowly simmering beef brisket, straining the broth until clear, and chilling it until a thin layer of ice forms — then coiling in chewy naengmyeon noodles. Top with radish pickled in sweet-and-sour vinegar, cucumber, and a boiled egg for a bowl that's perfect on a sweltering summer day.

Mulhoe (Korean Chilled Raw Fish Soup)

On a hot summer day, enjoy a refreshing sweet-and-sour mulhoe (Korean cold raw fish soup) at home. Just top it with your favorite seafood and it's ready.

Seasoned Dried Radish Salad (Mumallaengi-muchim)

Chewy, crunchy dried radish strips rehydrated and tossed in a sweet-and-spicy gochujang seasoning. This fiber-rich Korean side dish keeps well and pairs perfectly with a bowl of rice.

Musaengchae (Spicy Radish Salad)

A simple musaengchae that comes together in 10 minutes without salting the radish first. Just toss julienned radish in a sweet, tangy, and spicy seasoning — a side dish you can serve right away.

Creamy Mushroom Risotto

A creamy risotto packed with deep flavor from mushrooms and onion. An anchovy-kelp-shrimp broth, milk, and parmesan cheese make it rich and nutty.

Stir-fried Dried Anchovies (Myeolchi-bokkeum)

A crispy, nutty side dish that everyone loves! Coated in a sweet-savory glaze and finished with nuts, this stir-fried anchovy dish is perfect over rice or as a snack with beer.

Seasoned Pollock Roe (Myeongran-muchim)

A super-simple, rice-stealing side dish that comes together in 5 minutes with just pollock roe, green onion, garlic, and sesame oil. Mix it into rice or use it in rice balls, gimbap, or pasta.

Quick Naan (Bread Shortcut)

A super-quick shortcut that mimics Indian naan using sliced bread instead of dough. Sprinkle it with water and press it flat in the pan for a plain naan perfect for dipping in curry, or add mozzarella for a cheese naan.

Nabak Kimchi (Korean Water Kimchi)

A cool, refreshing water kimchi that pairs perfectly with rich holiday dishes. Make it ahead and keep it in the fridge—it's always a hit at the table.

Nakji-bokkeum (Spicy Stir-fried Octopus)

Nakji-bokkeum is a popular Korean rice-side and drinking snack of blanched octopus stir-fried over high heat with soybean sprouts and perilla leaves in a spicy sauce. This savory, fiery octopus stir-fry is also perfect for entertaining guests.

Nakji-bokkeumbap (Spicy Octopus Fried Rice)

A one-bowl dish of pan-toasted rice stir-fried with octopus tossed in a spicy gochujang sauce. The fiery kick from gochugaru and gochujang pairs perfectly with the chewy octopus, making it a satisfying meal any time of day.

Nakji Yeonpotang (Octopus Hot Pot)

Nakji Yeonpotang is a light, clear-broth Korean hot pot made by simmering radish and oyster mushrooms into a savory stock, then briefly poaching tender octopus in it. Mild and refreshing rather than spicy, it's a beloved nourishing dish and hangover cure.

Napa Cabbage Geotjeori (Fresh No-Ferment Kimchi)

A fresh, no-ferment kimchi made by lightly salting napa cabbage and tossing it straight into a spicy gochugaru sauce. No aging required — just crisp, savory kimchi ready to eat right away. Perfect for when your fermented kimchi runs low.

Napolitan Spaghetti

A ketchup-based pasta that's perfect for using up the odds and ends of vegetables left in your fridge. Even without any special sauce—just ketchup—this Japanese-style Napolitan spaghetti delivers guaranteed flavor.

Nasi Goreng (Indonesian Fried Rice)

Nasi goreng, the Indonesian fried rice that tastes like a trip to Southeast Asia. Pork, shrimp, and squid meet crunchy bean sprouts, all tossed in a sweet-savory sauce of oyster sauce, soy sauce, and syrup for a deeply exotic flavor. It's a filling one-bowl meal and a great way to use up leftover rice.

New York Cheesecake

A rich, creamy New York cheesecake — a comforting treat that's great even as a snack for the kids.

Nikujaga (Japanese Beef and Potato Stew)

Nikujaga is a Japanese home-style dish where thin slices of beef, potato, and carrot are simmered in a sweet-savory soy sauce. Just sauté the ingredients, then pour in kelp stock and the seasoning sauce and let it simmer down — simple to make, and the soft potatoes soak up all the flavor, making it just as great over rice as it is with a drink.

No-Oven Bread Apple Pie

A simple apple pie made without an oven — cinnamon-sweet stewed apples tucked into flattened sandwich bread and pan-fried until golden. Using rolled-out bread instead of pastry dough makes it easy for anyone.

Nutella Fruit Crepe (Street-Style)

Make the popular street-food crepe right at home. Whisk a thin batter from egg, milk, butter, and cake flour, cook it into delicate rounds, spread with Nutella, top with strawberries and banana, and fold. A final dusting of powdered sugar makes it café-worthy. Resting the batter for an hour is the secret to tender crepes.

Oatmeal Granola

A crunchy homemade granola. Instead of a store-bought box, it's packed with oats and plenty of nuts and baked in the oven — less like sugary cereal, more nutty and wholesome. Serve it with milk or soy milk for a hearty breakfast or snack.

Baby Octopus Ceviche (Peruvian-Style Seafood Salad)

Ceviche, Peru's iconic seafood dish, made here as a tangy salad and drinking snack with baby octopus. Briefly blanched octopus is tossed with baby greens, tomato, and onion, brightened with lime juice and olive oil, then chilled to marinate. A drop or two of truffle oil adds a luxurious aroma at the end. Swap the octopus for frozen seafood or leftover white-fish sashimi if you like.

Cucumber-Wrapped Gimbap with Tuna Mayo

Gimbap rolled in thin cucumber slices instead of seaweed! Cucumber inside and out for a crisp, juicy bite, with tuna mayo for richness. The cucumber bulks it up so you need very little rice — great as a light, diet-friendly meal.

Oi Naengguk (Korean Cold Cucumber Soup)

A refreshing Korean summer dish ready in just 10 minutes with no cooking required. Crunchy cucumber and seaweed float in a sweet-and-sour icy broth that revives your appetite on hot days.

Oisobagi (Stuffed Cucumber Kimchi)

One dish of crisp oisobagi and a bowl of rice disappears in no time. The cucumbers are brined in hot salted water to stay crunchy, then stuffed with a spicy filling of chives, onion, and carrot. No aging needed — it's crisp and refreshing right away.

Ojingeo-deopbap (Spicy Squid Rice Bowl)

This hearty one-bowl dish tops freshly cooked rice with sweet-and-spicy stir-fried squid and a soft fried egg. Frying the scallions in oil first and searing the squid quickly over high heat brings out a smoky aroma, and a single simple sauce makes it easy for anyone to cook.

Ojingeo-twigim (Korean Crispy Fried Squid)

Crispy, chewy Korean fried squid. The cleaned squid is lightly blanched, coated in a cold batter, and fried twice so the outside stays crunchy while the inside stays springy. Just like the squid fritters from a Korean snack shop, it's great as a snack or a drinking side.

Soft Mayo-Mixed Dried Squid (Ojingeochae-muchim)

Tossing the dried squid strips with mayonnaise first keeps them from turning tough, so the spicy-sweet sauce soaks in soft and moist. A great rice side dish or drinking snack.

Okonomiyaki (Japanese Savory Pancake)

A simple homemade okonomiyaki. Shredded cabbage is folded into a savory batter and pan-fried into a thick pancake, then finished with okonomiyaki sauce, mayonnaise, and bonito flakes.

Omurice

Omurice — ketchup-seasoned fried rice loaded with finely diced ham, onion, carrot, and potato, wrapped in a soft egg omelette. Topped with a sweet-and-savory sauce of tonkatsu sauce, oyster sauce, and oligo syrup, it's a one-plate dish that both kids and adults love.

Duck Bulgogi

Tender duck and crisp vegetables stir-fried in a sweet-and-spicy Korean sauce. Rich in unsaturated fats, it makes a hearty and nourishing meal.

Mango Kiwi Overnight Oats

A healthy overnight oats made by stirring hemp seeds and chia seeds into instant oats, pouring over soy yogurt, and soaking it in the fridge overnight — then topping it with plenty of mango and kiwi the next morning. It makes a satisfying, no-cook breakfast.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is a Japanese rice bowl where chicken and onion are simmered in a tsuyu broth, then loosely beaten egg is poured over and gently set before it all goes on top of hot rice. It uses simple ingredients and comes together fast in a single pan, making it perfect for a quick meal.

Pa-kimchi (Green Onion Kimchi)

Pa-kimchi is made by coating green onions evenly in a spicy gochugaru sauce. Brush the sauce on carefully, starting from the white root ends, and let it sit for a few days for a sharp, savory scallion kimchi. It's a great side dish alongside freshly cooked rice or grilled meat.

Pad Krapow Moo Sap (Thai Basil Pork Rice Bowl)

A beloved Thai street food: ground pork stir-fried with garlic and Thai chilies, finished with fragrant holy basil (krapow) and piled over rice with a crispy fried egg on top. Ready in minutes, with a fiery kick and an irresistible basil aroma in every bite.

Pad Thai (Thai Stir-Fried Rice Noodles)

A simple recipe to make Pad Thai, Thailand's iconic street food, at home. Rice noodles soaked in lukewarm water are stir-fried with shrimp, vegetables and egg, seasoned with a sweet-sour-savory sauce made from oyster sauce and fish sauce, then finished with a sprinkle of crushed cashews.

Pad Woon Sen (Thai Glass Noodle Stir-Fry)

Pad Woon Sen is a Thai stir-fry of chewy glass noodles, ground chicken, and crisp vegetables tossed in a savory oyster sauce and fish sauce blend. Lighter and cleaner-tasting than pad thai, it comes together in just 20 minutes.

Paella

Paella, the Spanish rice dish cooked together with an array of seafood and chicken. This 'paella mixta' brings together squid, mussels, clams, shrimp and chicken legs, while saffron lends a golden hue and gentle aroma. A clam broth soaks into every grain for deep savory flavor, and a final squeeze of lemon brightens it all up. Bring the whole pan to the table and enjoy it as the star of a special day.

Palak Paneer (Indian Spinach Curry)

An Indian spinach curry made from finely blended spinach enriched with creamy cheese. The smooth, deep-green sauce pairs beautifully with rice or naan and warms you up on a cold day.

Homemade Palbochae (Eight-Treasure Seafood Stir-fry)

A generous mix of seafood and vegetables — squid, shrimp and abalone with broccoli and bamboo shoots — in a savory white-style sauce. Stir-fried in chili oil for a gentle kick and finished with oyster sauce and chicken stock for deep umami. A Korean-Chinese banquet dish perfect for special occasions or whenever you want something a little luxurious.

Panna Cotta

An Italian-style pudding made with a base of milk and cream and infused with vanilla bean. This classic dessert is rich, silky, and refreshingly sweet.

Pasta Salad

A pasta salad tossing colorful vegetables with a sweet-and-sour dressing. Its bright colors make it as pretty as it is tasty, and it comes together easily even on a hot summer day for a refreshing bowl.

Sweet Red Beans for Patbingsu

A homemade sweet red bean topping for patbingsu, Korea's summer shaved-ice dessert. Less sugary than canned beans, with tender whole beans that keep their bite.

Patjuk (Korean Red Bean Porridge)

A homemade patjuk gently sweetened with rice syrup. The red beans are blanched once to remove their natural bitterness, pressure-cooked until soft, blended smooth, and simmered with rice syrup and salt. It's a wholesome sweet red bean porridge with no other additives, letting the natural flavor of the beans shine.

Strawberry Pavlova

This is a pavlova cake made by baking meringue. Crisp on the outside and marshmallow-soft and chewy on the inside, the meringue is topped with sweet whipped cream and tangy strawberries. The ingredients are simple and the method isn't difficult, making it perfect as a home café dessert or a treat for kids.

Philly Shaved-Beef Bulgogi

An easy bulgogi you can make in Philadelphia. Buy very thinly sliced shaved beef and you'll get tender, melt-in-your-mouth bulgogi with almost no effort! (1 tbsp = 15 ml, 1 tsp = 5 ml)

Thai Pineapple Fried Rice

Thai-style pineapple fried rice seasoned with shrimp, curry powder, and fish sauce. Sweet-tart pineapple and fragrant spices mingle with well-fried rice for an exotic sweet-and-savory balance, and serving it in a hollowed-out pineapple half makes for a stunning presentation. It's a great dish to serve guests on a special occasion.

Pork Belly Gochujang Stew (Ryu Su-young's Recipe)

A Gwangju-style pork belly gochujang stew based on Ryu Su-young's recipe from the show Fun-Staurant! Pork belly is stir-fried with garlic, ginger, and red pepper flakes to deepen its savoriness, then simmered with a gochujang sauce, vegetables, and tofu for a hearty, fiery pot.

Pork Chop Steak

A tender, savory pork chop steak made from pork collar butt, marinated overnight in a sweet soy sauce with pear, garlic, and ginger for extra-tender, flavorful results. A hearty main dish that kids love too.

Pork Tortilla Kebab Wrap

Pork marinated in a sweet-savory blend of soy sauce, garlic, and ginger is pan-seared until golden, then rolled up in a warm tortilla with crisp cabbage, lettuce, and a creamy peanut-tomato sauce. It's a kebab-style wrap you can enjoy handheld, much like a Middle Eastern shawarma.

Pork Neck Pilaf

A simple pilaf made by stir-frying pork neck and vegetables with rice. Oyster sauce and tonkatsu sauce add a savory depth, and a topping of mayonnaise and a soft fried egg turns it into a hearty one-bowl meal.

Pork Rendang (Indonesian Coconut Braised Meat)

Rendang is the Indonesian dish CNN once named the world's most delicious food. It's traditionally made with beef, but here we use easy-to-find pork tenderloin. Simmered slowly with rendang paste (bumbu rendang) and coconut milk, the deep spice flavor soaks into the tender meat, and potatoes make it hearty. Serve it over warm steamed rice for a perfect one-bowl meal.

Pork Satay (Indonesian Babi Sate)

Babi sate is a beloved Indonesian street food. Ground pork is blended smooth with garlic and onion, seasoned with kecap manis (Indonesian sweet soy sauce), shaped like a sausage around a chopstick, and pan-fried until golden. You can make it easily without skewers, and its sweet-savory flavor is perfect with rice or as a drinking snack.

Pork Souvlaki

A Greek meal of pork marinated in olive oil, lemon juice and herbs, seared until golden and served with a Mediterranean salad, refreshing tzatziki sauce and warm pita bread. Skip the skewers and make it in a frying pan — it still delivers the light, healthy, charcoal-grilled flavor.

Potato Gratin

A French-style potato gratin made with boiled potatoes, bacon, and corn folded into a creamy milk and butter white sauce, topped generously with mozzarella cheese and baked. Easy to finish off in an oven or microwave.

Creamy Potato Salad

A versatile potato salad that's great on its own or tucked into a sandwich. Fluffy boiled potatoes are mixed with hard-boiled egg, cucumber, and crab sticks, then tossed in a tangy, creamy dressing of mayo, yogurt, and mustard. Salt and squeeze the cucumber well so the salad stays clean, not watery.

Poutine

A Canadian street food classic: crispy French fries topped with rich gravy and melty cheese curds. Savory sautéed beef and vegetables make it hearty enough for a full meal.

Pyeonyuk (Korean Boiled Sliced Pork)

Pyeonyuk can be made from beef brisket or from pig's head; when people simply say pyeonyuk they usually mean the version made from pig's head, which pairs especially well with makgeolli (Korean rice wine).

Soy-Braised Quail Eggs (Jangjorim)

A savory make-ahead side dish of quail eggs simmered in a sweet soy sauce, with a touch of heat from chili peppers.

Easy Quesadilla

An ultra-easy quesadilla made by piling sautéed filling and cheese onto a tortilla, folding it in half, and grilling until golden. Spam, onion, and bell pepper stir-fried in tomato sauce are layered with melty pizza cheese, so you can enjoy it quickly even on busy or lazy days.

South American Quinoa Salmon Salad

A vibrant South American–style salad that layers fluffy quinoa, smoked salmon, avocado, and crisp vegetables in a bright lemon-olive oil dressing. Colorful, healthy, and ready in just 15 minutes — perfect for a light lunch.

Ramyeon Pad Thai (Culinary Class Wars)

The ramyeon pad thai that went viral from the convenience-store battle on Netflix's Culinary Class Wars. Made entirely with convenience-store ingredients, with the sauce slightly dialed back so it's not too salty.

Ratatouille (French Provençal Vegetable Stew)

Ratatouille is a rustic vegetable stew from Provence in the south of France. Tomato, zucchini, eggplant, onion, and mushrooms are sauteed in olive oil and simmered gently in tomato sauce until tender. It pairs beautifully with pasta or crusty bread, and it's a great way to use up leftover vegetables in the fridge.

Red Velvet Cake

A red velvet cake with a hint of cocoa in the crimson cake layers, finished with layers of tangy cream cheese frosting. Decorate roughly with the leftover cake crumbs for a bakery-style finish.

Rice Pudding (A Sweet Way to Use Up Leftover Rice)

A sweet, creamy British-style dessert made from leftover rice, milk, and vanilla bean. A delicious way to use up day-old rice — enjoy it warm for a soft, silky texture, or chilled for a thicker, chewier bite.

Authentic Roman Alfredo Pasta

Authentic Roman alfredo pasta made with just two things — butter and Parmesan. Toss cooked fettuccine in melted butter to coat it, then mix in plenty of Parmesan while hot for a creamy finish. No added salt needed; the butter and cheese season it. The classic uses no garlic, but you can add a little minced garlic to taste.

Rosé Pasta

A creamy, rich rosé pasta blending tomato and cream sauce. An easy homemade pasta made with a handful of shrimp.

Soy-Marinated Shrimp (Saewujang)

Fresh shrimp cured for at least a day in a savory soy marinade. Serve it over warm rice with an egg yolk and seaweed flakes for an irresistible rice bowl.

Salmon Poke Bowl

Fresh salmon tossed in a soy-based sauce, served over rice with vegetables and avocado — a Hawaiian-style poke bowl you can enjoy generously at home.

Salmon Steak with Tartar Sauce

Golden pan-seared salmon paired with a bright, tangy tartar sauce. Searing the salmon and asparagus in garlic-infused oil makes this a restaurant-worthy meal.

Grilled Spanish Mackerel (Samchi-gui)

A nutritious grilled Spanish mackerel that even kids love as a side dish. The fish is dusted with flour, pan-fried until golden, then lightly glazed in a soy-lemon sauce for a mild, tender finish.

Samgyeopsal-gui (Korean Pan-Grilled Pork Belly)

Samgyeopsal-gui is pork belly pan-grilled until golden at home. Fresh pork belly is lightly seasoned with salt and pepper, then wrapped in lettuce and perilla leaves with homemade ssamjang made from traditional soybean paste. Stir-frying aged kimchi in the pork drippings makes a delicious side.

Samgyetang (Ginseng Chicken Soup)

Samgyetang is Korea's iconic summer health-food soup — a young whole chicken stuffed with soaked glutinous rice, garlic, jujube, and medicinal herbs, then simmered until tender in a pressure cooker. The meat turns meltingly soft in a rich broth, and a tangy-spicy dipping sauce cuts any richness for a hearty, satisfying bowl.

Samosa (Indian Fried Dumplings)

An Indian-style samosa made by filling dumpling wrappers with sautéed onion, bell pepper, and minari (water dropwort) in a rich pasta sauce, tucking in a cube of Belcube cheese, folding them into triangles, and deep-frying until crisp. The crunchy shell and molten cheese center make it a great snack or drinking food.

Scones

Soft, tender scones with a crisp crust, made the easy way with pancake mix. Mixing pancake mix with cake flour gives you a crisp outside and a moist inside without any extra leavening. Almonds and cranberries add a nutty crunch and a sweet-tart bite — perfect baked and served with coffee as a snack or for brunch.

Seolleongtang (Korean Ox Bone Soup)

A savory Korean soup made by simmering beef shank for hours into a milky white broth. Add cooked somyeon noodles and finish with green onion, salt, and pepper for a hearty, warming bowl.

Seonji Haejangguk (Ox Blood Hangover Soup)

Seonji haejangguk is a light yet deeply savory hangover soup simmered with plenty of ox blood curd, young napa cabbage, and soybean sprouts in an anchovy-and-kelp stock. Rich and clear even without beef-bone broth and full of iron, it soothes the stomach and makes a hearty meal.

Beef and Mushroom Shabu-shabu (Korean-style Hot Pot)

A spicy Korean-style beef shabu-shabu — thin slices of beef, water dropwort and mushrooms briefly swished in a fiery broth. When the meat and vegetables are gone, press an egg fried rice into the leftover broth for a restaurant feel right at home.

Shakshuka (Eggs in Hell)

A Middle Eastern and North African brunch dish of eggs poached in a rich tomato sauce. Onion and garlic are sautéed with sausage, bacon, and mushrooms, simmered with tomato sauce and milk, then finished with eggs and mozzarella. Serve it with bread or pasta for a hearty meal.

Oven-Baked Shepherd's Pie

Shepherd's pie is a classic British comfort dish: ground beef and vegetables simmered with red wine and Worcestershire sauce into a savory filling, topped with creamy mashed potato and baked until golden. Raking ridges into the potato before baking gives it a crisp top and a soft, hearty inside.

Shrimp Scampi Linguine

An Italian-style shrimp pasta scented with garlic, butter, and lemon. A touch of peperoncino adds gentle heat, and tossing it all with linguine makes for an impressive meal. The combination of shrimp, garlic, and butter is a classic everyone loves.

Japanese Shrimp Tempura

Crispy on the outside and tender inside, this is classic Japanese shrimp tempura. Unlike the Chinese version, it uses tempura flour, wheat flour and egg with ice-cold water for a thin batter. Master the shrimp prep and batter consistency and you can fry crisp tempura at home.

Sigeumchi Doenjangguk (Spinach Soybean Paste Soup)

Sigeumchi doenjangguk is a savory soybean paste soup made by dissolving doenjang into anchovy-kelp broth and adding blanched spinach. A touch of red chili and red pepper flakes gives it a clean, gently spicy kick, making it great both as a hangover soup and an everyday soup.

Sigeumchi-namul (Seasoned Spinach)

A beloved everyday Korean side dish—spinach seasoned with doenjang. Blanched spinach is tossed with a savory soybean-paste seasoning for a simple banchan that comes together in minutes.

Sikhye (Korean Sweet Rice Punch)

A traditional Korean drink enjoyed during Lunar New Year and holidays. Cooked rice is fermented in malt water, then simmered with sugar and chilled. Its gentle sweetness and the grains of rice floating on top are its charm.

Simple Donggeurangttaeng (Pork & Tofu Patties)

Easy, savory donggeurangttaeng you just spoon and fry! Ground pork and tofu are mixed with chopped onion, carrot, and green onion, bound with frying mix, then dropped by the spoonful and pan-fried — great for holidays, lunchboxes, or as a side.

Siraegi-guk (Dried Radish Green Soup)

A hearty Korean soup of dried radish greens simmered in savory doenjang (soybean paste) with a spicy kick of green chili. The broth is built from rice water and dried anchovies for a deep, comforting flavor — perfect on a cold morning.

Siraegi Namul (Stir-Fried Dried Radish Greens)

A namul side dish traditionally enjoyed on Jeongwol Daeboreum (the first full moon of the lunar new year), made by massaging soaked dried radish greens with soup soy sauce and perilla oil, then simmering them in anchovy stock and finishing with a nutty dusting of ground perilla seeds. Easy to make, and just as good as a rice side dish or mixed into bibimbap.

Smoothie Bowl

A smoothie bowl made by blending frozen fruit and yogurt until smooth, then topping it with fresh fruit and nuts. Light yet filling — perfect for breakfast or a snack.

Soft & Custardy French Toast

A French toast so soft and moist it's almost like a soufflé pancake. The secret to the custardy texture is soaking the bread thoroughly in milk first, then coating it in egg. Fry it in butter over medium-low heat until golden — crisp outside, tender inside. Add fruit and sausage for a hearty brunch.

Beef Brisket Gomtang (Bone Broth Soup)

A big pot of gomtang in winter is comforting. Ox bones are simmered for hours into a milky broth, then beef brisket is added for a deep, rich Korean soup.

Som Tam (Thai Green Papaya Salad)

Thailand's iconic salad made by pounding julienned green papaya with dried shrimp and cherry tomatoes in a mortar, then tossing everything with a sauce of chili, garlic, lime juice, fish sauce, and palm sugar. It's tangy, sweet, salty, and mildly spicy — delicious on its own or alongside rice noodles or rice.

How to Clean & Boil Sea Snails (Korean Sora)

A clean way to prepare sea snails by boiling them with soju to remove any fishy smell. Pull out the cooked meat and enjoy it dipped in chojang (spicy vinegar sauce) or sesame oil with salt.

Sotteok-sotteok (Sausage & Rice Cake Skewers)

Vienna sausages and tteokbokki rice cakes are threaded onto skewers and pan-fried until golden, then finished with a sweet-spicy sauce or a simple ketchup-mustard drizzle. This popular Korean street snack is famous at highway rest stops, but it's just as easy to make at home.

Soufflé Pancake

Tall, cloud-like soufflé pancakes made by folding stiff meringue into an egg-yolk batter and steam-cooking on the lowest heat. You only need a frying pan to achieve a café-style result right at home.

Spaghetti and Meatballs

A hearty Italian classic: tender homemade meatballs simmered in rich tomato sauce and tossed with spaghetti. Kneading the ground meat by hand and browning it well are the keys to juicy, flavorful meatballs.

Cream Croquettes (Spanish-Style Croquetas)

Crispy outside, creamy inside — that's what these cream croquettes are all about. You make a thick béchamel by cooking flour in butter and whisking in milk, fold in plenty of crab, chill it firm, shape, coat in breadcrumbs and fry. It's exactly how they make croquetas in Spanish tapas bars, so tuck in some cheese, bacon or jamón for an even better bite. Perfect with a glass of wine.

Spanish Potato Omelette (Tortilla de Patatas)

Tortilla de patatas is Spain's beloved home-style dish made with just potatoes and eggs. The potatoes are cooked gently in olive oil, then folded into beaten eggs and pan-fried into a thick, hearty cake. Simple ingredients, yet tender inside and golden outside — delicious warm or at room temperature.

10-Minute Spicy Cabbage & Tuna Rice Bowl

A fridge-clean-out favorite for students and newlyweds! Crisp cabbage and mild tuna stir-fried in a gochujang sauce, piled over rice — a 10-minute one-bowl meal. Even better with a fried egg and seaweed.

Baek Jong-won's Stir-fried Squid

Baek Jong-won's stir-fried squid is a sweet-and-spicy dish full of smoky flavor, made by first frying scallions in oil. Loaded with cabbage, onion, and carrot and stir-fried quickly with squid over high heat, it's easy to follow yet impressive — a great side dish for rice and a perfect snack with drinks.

Suanlatang (Hot and Sour Soup)

A Chinese hot and sour soup balancing tangy vinegar with a spicy kick. Made easy at home with instant ramen, shrimp, and egg.

Sujebi (Korean Hand-torn Dough Soup)

When you're tired of rice, a bowl of clean, savory sujebi is a real treat. Hand-torn pieces of homemade dough are dropped into anchovy broth and simmered until chewy.

Sujeonggwa

A traditional Korean punch made by simmering cinnamon and ginger separately, then blending the two brews and sweetening with sugar. Serve it well chilled with pine nuts or dried persimmon floating on top.

Sukiyaki

A Japanese hot pot in which beef, assorted mushrooms and vegetables simmer gently in a warm kelp broth. Packed with beef plus wholesome mushrooms and vegetables, it's perfect for the whole family to gather around on a weekend. Dip the cooked ingredients in egg yolk for an even richer, silkier bite.

Sweet and Spicy Sundae Stir-Fry

Chewy Korean blood sausage (sundae) stir-fried with crisp vegetables in a sweet and spicy sauce — a satisfying snack or quick meal.

Spicy Korean Blood Sausage Soup (Sundae-guk)

Chewy Korean blood sausage simmered in rich beef bone broth with a spicy seasoning paste — a comforting soup ready in just 15 minutes, perfect as a hangover cure or quick meal.

Sundubu-jjigae (Soft Tofu Stew)

A soft tofu stew you can make simply with spicy canned tuna — no seafood needed, using an ingredient you can find anywhere. The ingredient list is short, but the broth turns out spicy and deeply savory.

Sweet Dak-gangjeong (Korean Fried Chicken Bites)

Crispy fried chicken coated in a sweet, tangy, and slightly spicy sauce — a nostalgic Korean favorite. It makes a perfect snack for kids and a great side for a cold beer.

Sweet Pumpkin (Kabocha) Porridge with Leftover Rice

A hearty sweet pumpkin (kabocha) porridge that anyone can make with just leftover rice and kabocha squash. Simply steam the squash, blend it smooth with the rice and water, then simmer — an easy dish even for beginners. Adjust the sugar to taste depending on how sweet your kabocha is.

Tabbouleh (Middle Eastern Salad)

An easy homemade take on tabbouleh, one of the Middle East's classic appetizers (mezze). Fresh salad greens and herbs are tossed with avocado and tomato in lime juice and served with pita bread for a healthy bowl.

Tacos

This recipe recreates the authentic taco flavor of a Mexican restaurant. As long as you have the ingredients ready, it's not hard to make, so give it a try. You can also switch it up with chicken tacos using chicken breast instead of beef, or shrimp tacos.

Takoyaki

Takoyaki is pricey and comes in small portions when you buy it out, so let's make it at home. Fill each ball with cooked octopus, cook them crisp outside and soft inside, then finish with mayonnaise, tonkatsu sauce, and bonito flakes.

Tandoori Chicken

An Indian-style oven dish perfect for entertaining guests. The chicken breast is first soaked in milk to remove any gaminess, then marinated for a full day in a spice blend of curry and paprika powder and baked at 200°C, giving you a tandoori chicken that is light yet wonderfully fragrant.

Tangpyeongchae

Tangpyeongchae brings colorful ingredients together into one harmonious dish — a classic mung bean jelly salad.

Sweet and Sour Pork (Tangsuyuk)

Crispy on the outside, tender on the inside — homemade sweet and sour pork. The tangy-sweet sauce and crunchy bell peppers make it a family favorite.

Tendon (Tempura Rice Bowl)

A Japanese tempura rice bowl: crispy tempura piled over rice and drenched in sweet-savory tendon sauce. Set it on nutty butter rice, top with a soft poached egg, and you get one deeply umami-rich bowl.

Thai Green Curry (Gaeng Keow Wan Kai)

A rich Thai green curry, gaeng keow wan kai, loaded with coconut milk. 'Gaeng' means curry, 'keow' green, 'wan' sweet, and 'kai' chicken. Chicken and vegetables are stir-fried with green curry paste, then simmered in coconut milk into a fragrant dish that is both sweet and spicy. It pairs beautifully with rice or bread.

Tiramisu

A tiramisu that's perfect to gift a family member or partner on their birthday. Keep it in the fridge and pull it out like a snack to enjoy as a dessert with milk or coffee.

Tom Kha Gai (Thai Coconut Chicken Soup)

Less famous than Tom Yum but just as addictive, Tom Kha Gai is a Thai-Lao chicken soup built on a silky coconut-milk broth. Galangal, lemongrass, lime and fish sauce make it tangy yet creamy, with a gentle chili warmth. Chicken tenderloin, shrimp, mushrooms and cherry tomatoes come together in about 30 minutes.

Tom Yum Goong

Tom Yum Goong is Thailand's iconic hot-and-sour shrimp soup. Fragrant with lemongrass, galangal and lime, the warm, spicy broth pairs beautifully with a bowl of rice.

Tomato Bruschetta

An Italian-style finger food of crisp toasted baguette topped with a sweet-and-tangy mix of tomato and bell pepper. It comes together from simple everyday ingredients, making it perfect for a housewarming or brunch.

Tomato Risotto

With just a jar of tomato pasta sauce, you can turn leftover rice into a lovely bowl of risotto. Sauté shrimp in garlic and butter, simmer the rice in the sauce, and finish with parmesan for a creamy, rich Italian dish.

Tonkatsu (Breaded Pork Cutlet)

A homemade tonkatsu where a crispy breaded coating meets tender pork. The meat is soaked in milk to remove any odor, then coated in flour, egg, and breadcrumbs so it turns out crunchy outside and juicy inside.

Tteokguk (Korean Rice Cake Soup)

Tteokguk is a comforting Korean rice cake soup simmered in anchovy-kelp broth, seasoned with soup soy sauce, and finished with beaten egg. Traditionally eaten on New Year's morning, it is a beloved Korean holiday dish — and once the broth is ready, it comes together even more easily than instant noodles.

Savory Braised Burdock Root (Ueong-jorim)

A savory braised burdock root that makes a perfect side dish for rice. The burdock is soaked in vinegar water to remove its harsh taste, then simmered in a soy-based sauce until the liquid reduces, leaving it salty, glossy, and chewy.

Uguji Haejangguk (Napa Cabbage Hangover Soup)

A hearty hangover soup made easy with store-bought beef bone broth. Blanched napa cabbage leaves are seasoned with soybean paste and perilla powder for a rich, comforting bowl.

Ureong Doenjangguk (River Snail Soybean Paste Soup)

Ureong doenjangguk is a mild, savory soup where chewy river snails meet the deep flavor of doenjang. Packed with zucchini, onion, king oyster mushroom, and tofu, it's hearty yet gentle on the palate, making it an easy soup to cook again and again.

Vanilla Muffins

A classic vanilla muffin that everyone loves. Cream softened butter with sugar and eggs until smooth, fold in sifted cake flour and baking powder, then bake in a 180°C oven. Moist and fluffy with a gentle vanilla aroma — perfect with coffee for a snack or as a teatime dessert.

Vietnamese Pho (Rice Noodle Soup)

Pho, the warming Vietnamese rice noodle soup you crave on a chilly day. Tender rice noodles are topped with thinly sliced beef, crunchy bean sprouts, and onion, then bathed in fragrant broth. A squeeze of lemon and some green chili bring bright, spicy notes — a restaurant-worthy bowl made at home.

Vietnamese Fresh Spring Rolls with Peanut Sauce

These fresh Vietnamese spring rolls are perfect for a housewarming or birthday spread. They're a great way to use up leftover vegetables in the fridge, and dipped in the nutty peanut sauce, the whole family loves them.

Vongole Pasta (Clam Pasta)

Vongole means clams in Italian. This vongole pasta is packed with plenty of Manila clams for deep savory flavor. The ingredients are simple, but the white wine and the broth released by the clams come together to create an elegant plate. It's a lovely pasta to enjoy at home on a special day.

Whole Wheat Bagels

Brunch bagels made from 100% whole wheat dough and baked in an air fryer. Fully whole wheat bagels are hard to find in stores, but baking them at home gives you fresher, warm, and wonderfully chewy bagels.

Xiaolongbao (Chinese Soup Dumplings)

A rich chicken-stock jelly is mixed into the pork filling, then wrapped and steamed so the jelly melts inside the wrapper into hot, savory broth. Take a bite and the soup bursts out - that's the magic of xiaolongbao.

Grilled Tuna Kimchi Onigiri

Rice balls stuffed with creamy tuna-mayo and spicy stir-fried kimchi, pan-toasted until golden. Crisp on the outside and moist inside, they make a perfect snack or lunchbox.

Yaki Udon (Stir-Fried Udon)

A Japanese-style stir-fried udon tossed over high heat with crisp bean sprouts and savory bacon. Oyster sauce adds deep umami, making it great for a quick meal or snack.

Yakisoba

An easy version of Japanese yakisoba stir-fried noodles made with instant ramen. Toss cabbage and bacon in Worcestershire sauce and top with a fried egg.

Yangjangpi (Korean-Chinese Cold Platter)

A colorful Korean-Chinese cold platter where crisp vegetables, seafood and pork meet a sharp mustard sauce that clears your sinuses. The translucent, chewy mung bean sheet noodles with egg garnish, cucumber and carrot make it perfect for a festive table.

Yangnyeom Chicken (Korean Sweet & Spicy Fried Chicken)

Korean-style fried chicken coated in a sweet, tangy, and spicy sauce. You simmer the sauce yourself, so it tastes just like the takeout version.

Yangnyeom Gejang (Spicy Marinated Crab)

A spicy-sweet rice-stealer of a side dish: fresh blue crab tossed in a chili marinade and left to cure. Unlike soy-sauce gejang, where you boil and pour a brine, here you just mix a gochugaru sauce and coat the crab — far simpler. After about two days in the fridge the marinade soaks deep into the meat and it tastes its best.

Baek Jong-won's Crispy Button Mushroom Chili Tangsu

From Baek Jong-won! Crispy fried button mushrooms tossed in a sweet-and-spicy chili sauce with a hint of sriracha. A great dish for entertaining guests or a housewarming.

Yeolmu Bibim-guksu (Spicy Young Radish Kimchi Noodles)

A super-easy, spicy-and-tangy yeolmu bibim-guksu to revive your appetite on a hot day! Toss boiled somen noodles with crunchy young-radish kimchi and a gochujang sauce, top with a boiled egg, and a summer treat is ready in minutes.

Yeolmu Kimchi (Young Radish Kimchi)

A refreshing summer kimchi made by tossing crisp young radish greens with a light flour-paste brine and cool seasonings. Ferment for a day or two, then enjoy chilled.

Soy-Marinated Salmon (Yeoneojang)

Fresh, tender salmon marinated in a sweet-savory soy sauce — a Korean rice-stealing side dish.

Yeongeun-jorim (Soy-Braised Lotus Root)

A salty-sweet lotus root side dish made with just a handful of pantry ingredients. Blanching the lotus root first removes its bitterness, and simmering it in a soy sauce glaze gives it a chewy yet crunchy bite. Make a batch and it keeps well as a make-ahead side dish for days.

Yubu Udon (Fried Tofu Udon Soup)

A comforting bowl of udon noodles in a warm bonito broth, piled high with sliced fried tofu and finished with fragrant crown daisy and toasted seaweed.

Yukgaejang (Spicy Shredded Beef Soup)

A comforting bowl of yukgaejang for when you crave a spicy, warming broth. Without simmering for hours, you sauté green onion and beef in sesame oil to build savory depth, then add fernbrake, bean sprouts and shiitake to boil into a deep, fiery soup.

Yukhoe (Korean Beef Tartare)

Yukhoe is a Korean raw beef dish you can enjoy at home. Crisp pear and nutty sesame oil round out the flavor, making it a perfect drinking snack. Be sure to use fresh, high-quality beef fit for raw consumption.

Jeonju-Style Yukhoe Bibimbap (Raw Beef Tartare Rice Bowl)

A Jeonju-style bibimbap that needs no separate sauce — just spoon seasoned yukhoe (raw beef tartare) over vegetables and rice. A touch of honey in the marinade tenderizes the beef and adds gentle sweetness, making this a one-bowl favorite for the whole family.

20-Minute Easy Yukjeon (Pan-fried Beef)

Yukjeon made easily with thin bulgogi-cut beef. No marinating and no complicated sauce needed — just coat the beef in egg and pan-fry until golden. Serve it with a simple onion dipping sauce for even more flavor.

Yurinji (Chinese-Style Fried Chicken)

A clean, crowd-pleasing fried chicken breast dish. Paired with a tangy soy-based sauce, it stays tender and juicy without ever feeling greasy. Perfect for the whole family.

Zucchini Noodles 4 Ways (Bibim, Janchi, Spaghetti & Ramen)

Four low-calorie noodle dishes made by slicing zucchini into thin noodle strands! From bibim-guksu to janchi-guksu, spaghetti, and ramen, one zucchini-noodle base lets you enjoy a whole range of light, diet-friendly summer dishes.

Zucchini Stir-fry with Salted Shrimp

A simple side dish made by stir-frying zucchini with salted shrimp for a savory depth of flavor. The zucchini's natural sweetness makes it just as good for kids as it is as a snack alongside drinks for adults — and the recipe couldn't be easier.

Donggeurangttaeng (Korean Meat Patties)

Savory little patties of minced pork, tofu, and vegetables pan-fried golden. A holiday-table favorite that's also great as a lunchbox side.

Jeyuk Bokkeum (Korean Spicy Pork Stir-fry)

A homemade take on the dry, fiery pork stir-fry served at Korean driver's diners. Marinated pork is seared over high heat so it comes out glossy, not watery.

Japchae (Korean Glass Noodle Stir-fry)

Japchae made with the 'golden ratio' from a Korean TV show — the glass noodles simmer in a 1:2 soy sauce to corn syrup glaze, soaking up color and flavor.

Rabokki (Ramen Tteokbokki)

Tteokbokki and ramen simmered in one pot for a saucy, slurp-worthy rabokki. Chewy rice cakes and noodles in a sweet-spicy broth — just like a Korean snack bar.

Homemade Fudge Brownies

Dense, fudgy brownies made from scratch — complete with that signature crackly top that makes a brownie a brownie.

Cheesy Baked Scallops (Garibi Cheese-gui)

Plump steamed scallops topped with a sweet-tangy gochujang sauce and a generous blanket of melted cheese. Full of ocean flavor — a perfect appetizer or drinking snack.

Eobokjaengban (North Korean-Style Beef and Vegetable Hot Pot)

A clean, mild North Korean-style hot pot called eobokjaengban. Beef shank is simmered into a clear broth, then arranged with vegetables, tofu, and egg and brought to a gentle boil at the table. Add buckwheat noodles at the end for a North Korean-style warm noodle soup — perfect for welcoming special guests.

Osam Bulgogi (Spicy Squid and Pork Belly)

Squid and pork belly stir-fried over high heat for that smoky wok flavor. Frying the meat in scallion oil first removes any gaminess.

Jaengban Guksu (Cold Buckwheat Noodle Platter)

A cold noodle platter where the sweet-and-tangy sauce is the star. Chewy buckwheat noodles and crisp vegetables come together in one refreshing dish.

Bacon Garlic Fried Rice

A super-simple fried rice where fragrant garlic meets the salty savoriness of bacon. Ready in 10 minutes — perfect for a quick meal on a busy day.

Whisky Highball

A crisp highball of whisky topped up with tonic (or soda) and a squeeze of lemon. In five minutes you can enjoy that nice-bar taste right at home.

Deep-Flavored Tteokbokki

A twist on oil tteokbokki that lets the sauce soak deep into every rice cake. If you love the nostalgic taste of street-stall tteokbokki, this one is for you.

Tricolor Yubu Chobap (Inari Sushi)

Inari sushi made colorful with three wholesome toppings — tuna, spinach, and egg. A lunchbox menu that's as fun to look at as it is to eat.

Condensed Milk Cookies

Sweet, buttery cookies made with condensed milk — a perfect home-baking project with kids. Just pantry staples, an easy dough, and a rich butter-and-condensed-milk flavor you'll keep reaching for. Great as a weekend treat or a simple gift.

5-Minute Janchi Guksu (Korean Noodle Soup)

The ultimate janchi guksu, ready in just 5 minutes. Anchovy broth boosted with tuna sauce makes a deep-flavored soup, finished with a perilla oil seasoning.

Dak Gaejang (Spicy Shredded Chicken Soup)

A spicy shredded chicken soup for when you crave a fiery broth. Simmered in the stock from boiling the chicken, loaded with hand-torn chicken and plenty of green onion — Baek Jong-won style.

Creamy Curry Pasta

Curry usually means rice or udon — but try it with pasta! Milk and heavy cream turn it into a silky curry cream sauce, landing somewhere deliciously between cream pasta and curry pasta.

Myeongran Mayo Yubu Chobap (Pollock Roe Inari)

Plain inari sushi gets a generous topping of creamy, savory pollock-roe mayo. A touch of wasabi makes it a refined bite you won't tire of.

Usamgyeop Gyudon (Beef Brisket Rice Bowl)

Thin-sliced beef brisket stir-fried in a sweet-savory soy sauce glaze, piled over hot rice. Ready in 20 minutes — perfect as a rice bowl or a side dish.

Bacon Potato Jeon (Crispy Pancake)

A simple drinking snack of julienned potato and bacon fried crisp. Mix the batter on the thick side and shallow-fry it for a crunchy outside and tender inside.

Ham and Tofu Jeon (Pan Fritters)

An ultra-simple side dish of mashed Spam and tofu pan-fried into little fritters. Quick to make and perfect for a lunchbox or alongside rice.

Potato Salad Sandwich

Soft, fluffy potato salad piled into soft dinner rolls. Cucumber and apple keep it refreshing — perfect for a picnic or brunch lunchbox.

Bomb Steamed Egg in Earthenware Pot

The same dramatic puffed look you get at Korean restaurants — silky steamed egg that rises up like a little bomb right in the earthenware pot. Whisk the eggs smooth, stir over medium heat, add green onions, cover, and watch it puff up beautifully. Simple ingredients and easy to make, it's a perfect everyday side dish.

Spicy Red Eomuk (Fish Cake Skewers)

Fish cake skewers simmered in a spicy, deeply savory red broth — the grown-up version of Korea's beloved street-food eomuk. Easy at home and perfect for camping too.

Strawberry Mascarpone Cream Bread

A dessert bread of soft milk bread split and filled with rich mascarpone whipped cream and fresh strawberries. Every bite brings together the pillowy bread, a mouthful of silky cream, and sweet-tart strawberries.

Sausage Corn Cheese

A crowd-pleasing sausage corn cheese dish topped with whole chunky sausages. Pan-grilled sausages rest on a creamy corn mix tossed with bell peppers and onion, then smothered in melted mozzarella — a hearty snack everyone loves.

Steamed Corn Cake

A soft and fluffy steamed corn cake made without an oven — just a steamer. Mix canned corn into the batter, steam over medium heat for 15 minutes, then rest for 5 minutes and it's done! Great as a kids' snack and easy enough for anyone to make.

Baek Jong-won's Mandu Hot Pot (Dumpling Jeongol)

An easy mandu hot pot anyone can make with just frozen dumplings! Pile in napa cabbage, mushrooms, and rice cakes, then simmer in a soup-soy broth for a hearty, comforting one-pot meal. Baek Jong-won's trick: slice 2–3 dumplings open so their filling flavors the broth.

Banana Bread

A sweet, moist banana bread made from very ripe, spotty bananas. Macerating the mashed banana in sugar deepens the flavor, and creaming the butter into the batter with a scatter of nuts gives you a crisp top and tender crumb. A great way to use up leftover bananas — perfect with coffee for a snack or brunch.

No-Gelatin Microwave Banana Milk Pudding (Flan)

A super-simple microwave pudding made with just three things — egg, banana milk, and sugar — no gelatin needed. The banana milk masks the eggy smell so you don't need vanilla extract, and a layer of caramel syrup on the bottom makes it just like flan. Use chocolate milk for a choco pudding, or strawberry milk for a strawberry one.

Buldak Carbonara (Creamy Spicy Noodles)

Buldak carbonara — the viral mashup that adds creamy richness to spicy buldak instant noodles! Bacon, onion, and garlic are sauteed into a milk-and-cheese cream sauce, then tossed with the buldak sauce and boiled noodles for a spicy-yet-creamy bowl.

Buldak Fried Rice (Spicy)

An addictive spicy buldak fried rice made with the famous fire-noodles! Spam, onion, and egg are stir-fried with the boiled buldak noodles and instant rice, then tossed in the buldak sauce for a fiery, filling bowl.

Buldak Jjapaghetti (Spicy Chapagetti Mashup)

Buldak jjapaghetti — the irresistible mashup of Chapagetti and buldak fire-noodles! Boil both noodles together, blend the black-bean and buldak sauces, and top with a fried egg and cheese for a savory-meets-spicy late-night bowl.

Butter Garlic Shrimp

Butter garlic shrimp — the perfect quick drinking snack! Season the shrimp with salt and pepper, then sauté in a butter, garlic, and oligo-syrup sauce for an umami-packed dish ready in 15 minutes.

Caramel Pudding

A home-café-style caramel pudding: melt sugar into caramel, stir in warm milk and a splash of umami sauce, then fold in an egg-and-starch mixture and stir over low heat until thick and creamy. The slight bitterness of the caramel pairs beautifully with the silky custard, and the ingredient list is short enough to make on a lazy afternoon.

Cheese Buldak (Spicy Chicken with Cheese)

An easy cheese buldak made with canned chicken breast — perfect for a quick solo drink at home! Stir-fried with onion and cabbage in a spicy gochujang-and-gochugaru sauce, then smothered in melted cheese for a fiery, savory plate.

Pan-Seared Chicken Thigh Steak

A pan-seared chicken thigh steak so good you won't miss takeout chicken! The thighs marinate in tsuyu, oligo syrup, and minced garlic, rest for half a day, then sear covered with a splash of water for juicy meat and a golden crust.

Chicken Tikka Masala

A comforting Indian curry of tender chicken simmered in a creamy, mildly spicy tomato sauce. Made with everyday pantry staples, it's an easy way to enjoy Indian flavors even if spicy dishes aren't usually your thing.

Golden-Recipe Marinated Pork Ribs (Dwaeji-galbi)

Sweet-savory marinated pork ribs! Marinate them in a golden-ratio sauce blended with pear, apple, and maesil (green plum) syrup, then grill for glossy, tender ribs.

Easy Fluffy Pancakes

A basic pancake you can whip up in no time with just flour, egg, and milk. Whisk the batter, pour it onto the pan, and when bubbles rise and the top looks slightly dry, it's time to flip. Cook both sides golden brown and top with sliced almonds. Perfect for breakfast or a snack.

Eel Fritters (Korean-Style with Beer Batter)

A crispy treat made by deep-frying eel — usually just salt-grilled or sauce-grilled! The batter uses beer instead of water for extra crunch, and double-frying gives a crisp shell with juicy eel inside, served with chili and tartar sauces.

Egg Jangjorim (Korean Soy-Braised Eggs)

A sweet-savory egg jangjorim you can finish in 15 minutes! Hard-boiled eggs are braised in a 1:1/2:2 soy-sugar-water sauce, and the key is a generous spoon of minced garlic in place of any stock — a super-easy, rice-stealing side dish.

Gambas al Ajillo (Spanish Garlic Shrimp)

Gambas al ajillo, the Spanish garlic shrimp that sizzles away in olive oil. Dried peperoncino adds a gentle kick, while cherry tomatoes and broccoli bring color. Dip crusty baguette into the garlicky, shrimp-infused oil — irresistible! A super-easy dish that's perfect with wine.

Soy-Braised Chicken (Ganjang Jjimdak)

A non-spicy soy-braised chicken the whole family can enjoy! Blanch the chicken to remove any odor, then simmer it in a savory-sweet soy sauce with sweet potato, carrot, and rice cakes until glossy. With the tteokbokki rice cakes, it's a meal on its own.

10-Minute Garlic Bulgogi

A super-simple bulgogi that comes together in 10 minutes with a generous amount of minced garlic and no vegetables. The sauce is just soy sauce, sugar, and minced garlic in a 1:1:1 ratio — that's it. It's a hearty go-to for a surprise guest table or a quick family dinner.

Gireum Tteokbokki (Baek Jong-won's Oil Tteokbokki)

Baek Jong-won's gireum tteokbokki — chewy rice cakes tossed in a spicy seasoning and pan-fried in oil for a nutty finish! The rice cakes are briefly blanched, coated in sauce, and slowly fried in oil, making a brothless, old-school style tteokbokki.

Homemade Waffles

Simple homemade waffles baked right in your kitchen. Whisk cake flour with milk, eggs, and butter into a thick batter, then cook in a preheated waffle iron for a crisp outside and fluffy inside. Top with peach jam, fruit, and cinnamon for a café-worthy brunch. Swap plain milk for strawberry milk for a subtle fragrance.

Instant Oi-muchim (Korean Spicy Cucumber Salad Side Dish)

A crisp, refreshing cucumber salad tossed fresh on the spot — no salting needed. Just mix cucumber, onion, and chili with a sweet, sour, and spicy sauce like a quick kimchi, and you have an ultra-easy side dish best enjoyed chilled.

Korean-Style Potato Salad

A super-easy potato salad that's perfect for sandwiches! Mash fluffy potatoes and hard-boiled eggs, mix with salted vegetables, and toss with a mayo-and-mustard dressing for a creamy, hearty salad that's great tucked into dinner rolls.

LA Galbi Marinade & How to Grill It

LA galbi — a must for holidays and feasts! Here's a golden marinade made with grated fruit, plus how to grill the ribs sweet, savory, and tender. This marinade works for any meat.

Mayo Garlic Bread (Air Fryer)

The crispy-outside, soft-inside mayo garlic bread that went viral on social media! Just mix mayonnaise, sugar, and minced garlic, spread it on sliced bread, and air-fry — a super-easy snack ready in 15 minutes.

Tender Glazed Meatloaf

Meatloaf, a crowd-pleasing party main perfect for the holidays or family gatherings. Ground beef is mixed with grated onion and milk-soaked breadcrumbs for an ultra-tender texture, then baked under a sweet-and-tangy ketchup-mustard glaze. Like a giant Salisbury steak baked in one loaf and sliced to serve.

A Whole New Kimchi Fried Rice

Forget kimchi fried rice as you know it! In this brand-new method you mix all the seasonings into the kimchi first, then fry everything at once. A touch of mayo and doenjang adds deep savory flavor.

Ojingeo Sundae (Stuffed Squid Sausage)

Whole squid stuffed with tofu, minced pork, and vegetables, then steamed until tender — a savory, satisfying Korean specialty.

Golden-Ratio Onion Pickle (Yangpa-jangajji)

Onion pickle that pairs perfectly with meat and makes a great side dish! Once you know the golden ratio of water, soy sauce, vinegar, and sugar, anyone can make it easily.

Pork Kimchi Stew (Dwaeji Kimchi-jjigae)

A pork kimchi stew with a rich, deep broth! The pork is marinated, stir-fried thoroughly with kimchi, then simmered with the water added in two stages for a deeper-tasting broth — a one-pot dish that disappears with a bowl of rice.

Potato Donggeurangttaeng (Korean Veggie & Pork Patties)

A heartier take on donggeurangttaeng with seasonal potato! Ground pork, tofu, potato, carrot, and onion are finely chopped, kneaded, shaped into rounds, coated in batter mix and egg, and pan-fried until golden — perfect for holidays, side dishes, or lunchboxes.

Braised Aged Kimchi with Pork Belly (Kimchi-jjim)

A winter favorite — aged kimchi braised low and slow with a block of pork belly. Doenjang and salted shrimp tame any pork odor, and the rendered fat soaks into the kimchi for a deep, rich flavor that'll have you reaching for seconds of rice.

Soy Sauce Tteokbokki with Sausage

A non-spicy soy sauce tteokbokki made with sliced rice cakes and sausage! Rice cakes, sausage, and onion simmer in a soy-and-sesame sauce until saucy — a kid-friendly, soy-based take on tteokbokki.

Quick Seasoned Pork Shoulder (Soy-Glazed)

A sweet-savory soy-glazed pork shoulder simmered in a quick stir-together sauce! No marinating needed — the sauce reduces right onto the meat for a glossy glaze, great as a rice side or a drinking snack.

Shrimp & Egg Fried Rice (with Oyster Sauce)

An egg-and-shrimp fried rice made savory with oyster sauce. Stir-fry the diced vegetables and shrimp, turn off the heat and mix in the rice, season with oyster sauce, and finish with sesame oil. Top it with soft scrambled eggs for a bowl as good as any takeout — perfect for a weekend lunch or clearing out the fridge.

Soy-Braised Pork Back Ribs (Deung-galbi-jjim)

A golden recipe for soy-braised pork back ribs worthy of any dinner table! The ribs are soaked, blanched with aromatics to remove any funk, then braised in a soy, plum-extract, and corn-syrup sauce until tender and glossy — a standout main dish.

Subak Hwachae (Korean Watermelon Punch)

Subak hwachae — a super-easy Korean summer dessert that beats the heat! Scooped watermelon balls are bathed in milk and honey with a splash of lemon juice for a sweet, refreshing punch served ice-cold.

Tonkotsu Ramen (Japanese Pork Bone Ramen)

An authentic Japanese tonkotsu ramen made with a rich, milky broth simmered for hours from pork bones, topped with sweet-savory braised chashu pork and a soft-boiled egg. No instant soup base — just bones and aromatics deliver deep, savory umami.

Non-Spicy Tteok-kkochi (Grilled Rice Cake Skewers)

A nostalgic Korean street-food snack of crispy-outside, chewy-inside rice cake skewers coated in a sweet-and-tangy sauce. With just a tiny bit of gochujang for depth without heat, it's perfect as a kids' snack and can be made at home in 10 minutes, just like the snack bars in front of school.

Tuna Kimchi Stew (Chamchi Kimchi-jjigae)

A Baek Jong-won golden recipe for tuna kimchi stew that's far deeper in flavor than kimchi alone! The kimchi is first stir-fried in sesame oil and sugar to build umami, then simmered with canned tuna and tofu for a hearty, spicy pot.

Quiche (Baked Vegetable & Egg Custard)

A crustless quiche made by sautéing onion, carrot, shiitake mushroom, and spinach, folding them into an egg-and-cream custard, topping generously with cheese, and baking until golden. Light, creamy, and simple enough for a quick brunch or light meal.

Wonton (Chinese Boiled Dumplings)

These are Chinese-style boiled dumplings made by wrapping a small amount of seasoned ground pork, green onion, and chives filling in thin dumpling wrappers. With a thinner skin and smaller size than Korean mul-mandu, they're wonderfully smooth and silky, and taste even better dipped in a tangy soy-vinegar sauce.

Yakgwa

A traditional Korean confection made by deep-frying a sesame oil dough until golden, then soaking it in a ginger-cinnamon rice syrup. It's crisp on the outside, tender within, and rich with the sweetness of honey and syrup.