Boiled tofu is a standard winter dish.I like it but I quickly tire of the same old soy sauce and ponzu flavor.Since the tofu is the main ingredient, only use a small amount of meat.You can also add any other ingredients that you want.You can make 4 large servings of sauce with this recipe. Recipe by Nacchi sencho

The sauce that was served on a raw tuna bowl at a local restaurant in Tsuruhashi called Maguro Shokudo was so delicious, I thought it would work well with tofu too.This recipe yields makes enough two normal rice bowls. If you make a large portion in a donburi bowl, it'll be 1 serving. Adjust the amount of gochujang to your taste. For 2 servings. Recipe by Raby

Either this Cheonggukjang (Natto stew) is not made in Korean restaurants in Japan or people keep their distance because of the smell. When I lived in Thailand, I often enjoyed this in Korean Town, so I recreated the flavor! If you like natto, this is a flavor that you can't resist.The point to making a delicious Korean stew is to place the garlic and sesame oil into the pot before turning on the heat. Then add the kimchi (and natto) before pouring in the water. This will deepen the flavor. If you add in some of the green section of the leek, some of the smell will calm down. For 2 servings. Recipe by TomHiro

This is a variation of my "Chilled Tofu with Spicy Toppings".Adjust the spiciness to suit your taste. Use whatever toppings you like.The nori will be more fragrant if you toast both sides. The ground sesame will become more aromatic if you crush the seeds with your fingers when adding them. Recipe by Renocchi

This recipe is for 2 persons, so if you wanna make for3 or 4 then you need to adjust the recipe.Watch the video too:

The unique sweet and spicy sauce is what makes the Korean wings so irresistible. However, you don’t need to be a meat-eater to enjoy these wings. Here, we use cauliflower to make these delicious vegetarian Korean wings so everyone can enjoy it!

I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious.If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat!Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake

Tree ear mushrooms contain plant-based fiber, while vegetables and eggs provide a perfect nutritious balance. The heat from the red chili pepper helps to fight against stubborn fat! It's also a great way to consume 2L of water, which is the recommended daily amount.Prepare this soup the day before your fast. For 1 day's worth. Recipe by Beru

This is a snack pizza made with gyoza (Dumpling) skins.I made both Japanese and Korean style.For the Japanese style, the sauce is based on miso with wasabi, and is topped with chopped white onions, shiitake mushrooms and pickled eggplants, and once cooked, it is topped with shiso leaves and choppedseaweed.For the Korean style, the sauce is based on gochujang and made spicy with doubanjiang (Chinese hot sauce), and is topped with chives, kimchi and toasted sesame seeds, and once cooked, it is topped with Korean nori seaweed.This is the perfect snack pizza to go with beer

This is one of my recipes that uses a really versatile Korean seasoning, which I always have on hand.It's still delicious without daikon radish sprouts Since you can store the listed seasoning long time, make a large amount and keep it on hand. It will come in handy. I recommend buying tub of gochujang. It's less expensive. Recipe by kebeibiko.

The sauce of today's beef and vegetable bibimbap is a "special edition", it's mainly used to match with "the vegetables", it's refreshing and very yummy.This is a simple and delicious Korean cuisine that can be completed within 10 minutes.🎬👇 and그리고 YouTube Recipe Videohttps://youtu.be/q7iUZ75UGVw

This is very easy to make for a quick appetizer, or to add another dish for your dinner