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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Eggs poach directly in a bubbling gochujang sauce with Vienna sausages and onion, all glossed with perilla oil. It is a spicy, saucy one-pan dish made for spooning over rice.
Chicken thighs grill until golden, then glaze down in a sweet-heat gochujang sauce. A cool shredded green onion salad in perilla oil cuts through the richness.
This speedy gochujang mince gnocchi is an easy 20-minute dinner that makes good use of everyday ingredients. Soft gnocchi and plant-based mince are tossed in a spicy, glossy gochujang and tomato sauce, with lime and coriander to finish.
Main course1 hrServes 2480 kcalDairy-freeEgg-freeDiabetic
Boneless strip steaks rubbed with salt, oil and sugar are seared hard, rested and sliced, then served on a platter with a gochujang, sesame and garlic sauce, cooked rice and lettuce leaves for wrapping.
Main course1 hr6 servings315 kcalDairy-freeEgg-freeDiabeticLow-SodiumRenal
A bubbling gochujang stew of pork, potato, zucchini, onion and tofu, deepened with doenjang and anchovy fish sauce. Frying the pastes first keeps the broth rich rather than pasty.
Hand-torn dough flakes simmer in a dashi broth fired with gochujang and doenjang, with potato, zucchini and onion. Sesame seeds and crumbled seaweed finish the steaming bowls.
Firm tofu squares braise in a skillet of gochujang, soy and bouillon, then finish with butter and sesame oil for a glossy, savory sauce, served with rice and crumbled seaweed snacks.
Main course20 min4 servings14 kcalEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
These creamy, peanutty satay-style chickpeas are served with spiced vegetable fried rice and a crispy chickpea crumb. Coconut milk, lime and Chinese five-spice give the sauce plenty of punch, while Thai basil and crispy chilli oil add a fresh, spicy finish.
Main course1 hr 30 minServes 4887 kcalVegetarianEgg-freeHigh Fiber
Bite-sized sirloin pieces are seared, folded through tortellini in a cheddar sauce made with milk and beef broth, then baked under mozzarella until golden and bubbling.
Chicken thigh slices simmer with broccoli in a turmeric-gold coconut cream sauce scented with star anise, cinnamon and garam masala, served over rice with coriander and crispy shallots.
Golden king prawns stir-fried in a fragrant dried-shrimp and curry-leaf spice paste, served with choi sum wilted in garlic oil and topped with fried shallots.
Puff pastry squares pressed into a muffin tin and filled with chopped lobster in a cream cheese, mozzarella and Parmesan filling, baked until puffed and golden and garnished with chives or parsley.
Blanched gomchwi leaves wrap a savory filling of crumbled tofu, vegetables and brown rice seasoned with ssamjang. The rolls are earthy, nutty and made to eat in one or two bites.
The Kansai mixed style of chirashi: shiitake, burdock, kanpyo and carrot simmered in dashi and soy are folded through sushi rice, then covered with shredded egg crepe, shrimp, unagi, snow peas and salmon roe. Every topping is cooked; there is no raw fish.
A bubbling hot pot of beef small intestines and bulgogi beef with napa cabbage, shiitake, glass noodles and perilla over beef bone broth. Perilla seed powder thickens and enriches the spicy broth at the end.
Hand-rolled potato gnocchi are pan-tossed with garlic, then simmered in heavy cream melted with Gorgonzola. The sauce is rich and pungent against the pillowy dumplings.
Graham crackers covered with a boiled butter and brown sugar toffee full of chopped pecans, baked briefly and scattered with mini chocolate chips, then cooled until firm and broken apart.
A whole turkey roasted with butter, lemon slices and thyme tucked under the breast skin, its cavity filled with onion halves and herbs, then rested well before carving.
Buttermilk-marinated chicken thighs dredged in seasoned flour and cornstarch, fried and served on pretzel or brioche buns with a mayonnaise, pickle juice and hot sauce spread.
A whole spatchcocked chicken roasts in a deep casserole over sliced onion, fennel and red pepper in a tomato and white wine sauce, finished with paprika and honey.
Grilled pork sausages poked into a cheesy mashed potato topping over a baked bean, tomato and vegetable casserole flavoured with paprika, mustard and treacle.
Roasted Cajun-spiced sweet potato and lightly mashed black beans with red onion are wrapped in charred tortillas with sweetcorn, sun-dried tomatoes and coriander. A lime and maple yogurt sauce is spooned over the filling in each wrap.
Main course1 hrServes 2–41735 kcalVegetarianEgg-freeHigh Fiber
Beef stew meat browned and layered in a casserole with potatoes, carrots and peas under a flour-thickened beef broth gravy with tomato paste and thyme, then baked low and slow under foil.
Beef chuck simmered for hours in coconut milk with lemongrass, lime leaves and a full spice paste until the sauce reduces to a dark, oily glaze around meltingly tender meat, finished with tamarind and toasted coconut.
Beef mince patties bulked with blitzed green lentils, pan-fried and topped with cheddar, served in buns with gherkins, tomato, lettuce and cucumber. Vinegar-dressed red cabbage and the remaining salad are served on the side.
Main course1 hrServes 445 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A whole chicken browned in olive oil and braised in milk with lemon zest, sage, cinnamon and whole garlic cloves until tender, the curdled milk forming its own sauce.
A brined whole turkey roasted in two parts — the crown under bacon with seasoned butter under its skin, the legs roasted slowly with garlic and thyme — served with chestnut and brioche stuffing, roasted parsnips and creamed Brussels sprouts.
Thai pineapple fried rice with chicken, scrambled egg, cashews and raisins, seasoned with fish sauce and white pepper and brightened with fresh pineapple, tomato and cilantro. Sweet, salty and best made with day-old rice.