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A quick, kid‑approved Korean‑style squid stir‑fry seasoned with soy sauce, oyster sauce, and a touch of stevia. The dish comes together in under 30 minutes and is perfect for a single‑bowl meal that even picky eaters will love.
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A reinvented Korean hot‑dog, fried‑free, where a grilled sausage is wrapped in flavored sushi rice, cheddar cheese and a nori sheet, all glazed with a slightly sweet soy‑sake sauce. Ideal for a tasty snack or a quick meal.

A comforting Korean‑inspired baked potato gratin layered with thinly sliced potatoes and onions, smothered in a rich garlic‑parmesan cream sauce, topped with melted mozzarella and fresh parsley. Quick to prep with a microwave‑pre‑cook step and finished in the oven for a golden crust.

삼양 1963에서 재출시된 36년 전통의 우지라면을 집에서도 간편하게 끓이는 방법을 소개합니다. 튀김 면 특유의 고소함과 우지(우유) 베이스 국물의 깊은 맛을 살리기 위해 물, 액상 수프, 파·배추·홍고추 등 신선한 채소와 계란을 마지막에 넣어 부드럽고 얼큰한 한 그릇을 완성합니다.

A hearty Korean braised chicken dish featuring tender chicken thighs, potatoes, carrots, mushrooms, and chewy glass noodles in a savory‑sweet soy‑oyster sauce colored with black bean paste. Perfect for family meals and served hot with a garnish of green onions, sesame seeds, and crisp cucumber.

A classic Korean fermented side dish made from napa cabbage, daikon, carrots, green onions, and a spicy ginger‑pear paste. This step‑by‑step guide walks you through salting, rinsing, seasoning, and fermenting the kimchi for perfect crunch and tang. No fancy equipment needed—just a few kitchen basics and a glass jar.

A hearty, spicy Korean pork bone soup made with pork spine or neck bones, napa cabbage, potatoes, soybean sprouts, perilla leaves, and a flavorful seasoning paste of garlic, gochugaru, gochujang, perilla seed powder, and fish sauce. The broth is simmered for nearly two hours to extract rich bone marrow flavor and tender meat, then finished with fresh vegetables for a comforting, authentic gamjatang.