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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
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.
A Vietnamese-style rice noodle salad of stir-fried bulgogi beef, quick-pickled radish and carrot, cucumber, sprouts, and pineapple in a sweet chili fish sauce dressing.
Ground chicken is mixed with golden burdock and onion, shaped into patties, pan-grilled and briefly steamed until juicy. A glossy soy, vinegar, ketchup and syrup sauce is spooned over to serve.
Ribbons of blanched burdock root are dressed in a nutty black sesame, honey and mayonnaise sauce. Served over baby leaf greens, the salad is earthy, creamy and lightly sweet.
Scored abalone grills in butter with garlic, then takes a light glaze of soy sauce and oligosaccharide syrup. Parsley powder finishes the rich, tender shellfish.
Dried pollack strips are buttered, sweetened and air-fried until their edges crisp. Mayonnaise in the coating keeps the grilled fish rich rather than dry.
Thick crosshatched eggplant rounds griddled in butter until golden, then glazed with a soy, oyster sauce and garlic reduction. The scored flesh drinks in the sauce while the edges stay buttery and crisp.
Tiger prawns butterflied, seasoned with cheongju, and spread with a butter-mayonnaise mixture flecked with Cheongyang chili. They bake until the flesh is opaque and the topping bubbles.
A blended, creamy soup of button mushrooms and onion with tofu and cashews for body, simmered in soy milk. A slice of cheddar melted in at the end gives it a gentle richness without any cream.
Shredded cabbage and carrot stir-fried with garlic and peperoncino and seasoned with tuna extract. A brief hot-water soak keeps the cabbage silky rather than soggy, and the pinch of sugar rounds out the heat.
A raw, crunchy salad of shredded cabbage and cucumber dressed in a chili, plum, and vinegar seasoning. It is sharp, sweet, and spicy, best eaten soon after tossing while the vegetables still snap.
Chewy fish cake strips and thick cabbage ribbons stir-fried with carrot in oyster and dark soy sauce. Sesame oil at the end keeps the quick side dish glossy and aromatic.
A crunchy cabbage salad dressed with tsuyu and dark soy sauce and folded with crumbled seasoned seaweed and ground sesame. It takes minutes to make and tastes like a seaweed snack turned into a side dish.
Shaved pork belly stir-fried hot and fast with cabbage, carrot, and two colors of chili. Ginger and garlic start the pan, and sesame oil and tuna extract give the quick fry its savory depth.
A cabbage-packed pancake bound mostly with egg white, fried with a whole yolk nested in its center. The cabbage stays sweet and tender while the edges turn lacy and crisp.
Cabbage and egg batter folded in the pan around cheese and Vienna sausages, hot-dog style. A blanch keeps the sausages juicy, and ketchup over the top completes the illusion.
Cup noodles stir-fried japchae-style with shredded cabbage and carrot in a soy and oyster sauce, served over rice. The noodles drink up the sauce while the cabbage keeps the bowl fresh and crunchy.
A flourless pizza on a wilted shredded cabbage base, sauced with tomato and topped with ham, bell pepper, and cheese. An egg baked in the center makes it a complete meal from the air fryer.
Shredded cabbage bound with egg and pan-fried into a pizza base, flipped, sauced, and loaded with smoked chicken, olives, and corn. The cheese melts under a lid so no oven is needed.
Cabbage steamed right into a pot of rice under a blanket of beaten egg, with a fiery soy and chili seasoning sauce on the side. Each diner sauces their own bowl, and seaweed flakes finish it.
Morning rolls hinged open and stuffed with a sweet, mustardy cabbage slaw and cucumber slices. They are crunchy, creamy, and picnic-friendly, with ketchup as the finishing stripe.
A one-pot shabu-shabu of shredded cabbage, enoki mushrooms, and thin beef in a soy and tuna broth, with spicy cup noodles cooked in at the end. A sweet vinegar soy dip waits on the side for the beef.
Steamed cabbage leaves rolled around sesame rice and topped with a punchy tuna ssamjang of gochujang and doenjang. The rolls are soft, savory, and eaten in two bites each.
A thick cabbage slab seared in butter until its edges caramelize, served with grilled mushrooms and burst cherry tomatoes. A mustard and balsamic steak sauce and shaved Grana Padano make it feel like a proper main course.
A flourless toast built on a pan-fried cabbage, egg, and rice flour base, topped with bacon, jalapeño, and cheddar. Sriracha and chili sauce stand in for the usual toast spreads with a spicy kick.
Drained canned tuna stir-fried with garlic, green onion, and peperoncino in olive oil, then tossed with pasta and a splash of its cooking water. Perilla leaves and Parmesan finish the plate.