[{"data":1,"prerenderedAt":861},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:japchae:en":392,"recipe:country:south-korea":593},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":514,"pronunciation":545,"substitutions":546,"slug":558,"title":559,"shortTitle":560,"nativeName":561,"romanized":558,"countrySlug":562,"baseServings":457,"prepMinutes":521,"cookMinutes":563,"difficulty":564,"course":565,"diet":568,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":558,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Either they were boiled too long or they sat in the dressing while still hot and unrinsed. Sweet potato starch noodles need six to seven minutes in fast-boiling water and should still feel bouncy when you bite one. Rinse them briefly under cold water immediately after draining to halt the residual cooking, then dress them.","Why did my japchae noodles turn mushy?",{"answer":398,"question":399},"Both are correct, and room temperature is the most common. At Korean holiday tables it is usually made in advance and sits out with the other banchan, which is part of why it is such a practical party dish. Freshly made and still warm it is arguably better, but nobody in Korea would think a cool plate of japchae was a mistake.","Is japchae served hot or cold?",{"answer":401,"question":402},"You can, and it will still be edible, but the result is visibly and noticeably different — everything ends up the same soft texture and a uniform brownish colour, because carrots need longer than spinach and mushrooms release water that steams whatever is next to them. Cooking separately takes about ten extra minutes and is the difference between japchae and generic stir-fried noodles.","Can I cook all the vegetables together to save time?",{"answer":404,"question":405},"The noodles are, since they are made from sweet potato starch, but ordinary soy sauce is not. Swap in tamari or a certified gluten-free soy sauce and the whole dish becomes gluten-free, which is one reason it turns up so often on Korean restaurant menus as a safe option. Always check the noodle packet, as a few brands blend in wheat starch.","Is japchae gluten-free?",{"answer":407,"question":408},"Up to a day. Cook everything, combine it, and refrigerate covered; take it out about an hour before serving and toss it with a little extra sesame oil to loosen the noodles. Beyond a day the vegetables lose their colour and the noodles start to break when stirred, so cook it the day before at the earliest.","How far ahead can I make japchae for a party?",[410,411,412,413,414,415],"Do not overcook the noodles. Six to seven minutes at a rolling boil gets them to the springy stage; past that they go soft and lose the chew that defines the dish.","Rinse the boiled noodles briefly in cold water to stop the cooking, then drain hard and cut them a few times with scissors so they are manageable with chopsticks.","Season the noodles first, on their own, before adding anything else. Trying to distribute dressing through a full bowl of vegetables never works evenly.","Squeeze the blanched spinach until it stops dripping. Water hiding in the spinach will thin the dressing and pool at the bottom of the bowl within an hour.","Mix the finished japchae with your hands, not tongs. Hands separate the strands instead of shredding the vegetables.","Taste at room temperature before serving. Seasoning that felt right in a hot pan often reads as flat once the dish cools.","🍜","Japchae is a tangle of translucent sweet potato starch noodles dressed with soy sauce, sesame oil and a little sugar, folded together with vegetables and beef that were each cooked separately so they keep their own colour and bite. The noodles are the point: they are slippery and unusually springy, closer to a chew than a bite, and they carry seasoning without going soft. It tastes savoury-sweet and deeply sesame-scented, and it is served at room temperature as often as hot. In Korea it appears at birthdays, holidays and weddings, and it is one of the few Korean dishes that is genuinely good the next day.","The name japchae means roughly \"mixed vegetables\", and the original dish had no noodles at all. It is usually traced to the early 1600s and the court of Gwanghaegun, where it was made as an assortment of julienned vegetables and mushrooms, seasoned and mixed — a vegetable dish of the kind that Korean royal cuisine specialised in, where the labour was in the knife work. Sweet potato starch noodles, dangmyeon, arrived much later, in the twentieth century, once sweet potato starch production took hold on the peninsula. They took over the dish so completely that the name now means noodles to almost everyone.\n\nWhat did not change is the method, and it is the part people skip. Every element goes into the pan on its own: spinach blanched and squeezed, carrot fried until it bends, onion softened, mushrooms cooked until they stop weeping, beef seasoned and cooked hard, egg sometimes fried into a thin sheet and cut into ribbons. Then the noodles are boiled, dressed while hot so they drink up the soy and sesame, and everything is combined by hand in a large bowl. Cooking them together would be faster and would produce something grey and uniform, which is exactly the failure that Korean cooks talk about when they criticise a bad japchae.\n\nJapchae belongs to the category of jeulgeoun eumsik — food for occasions. It shows up at doljanchi, a baby's first birthday, at Chuseok and Seollal, at wedding buffets and at any table set to impress, because it looks generous and takes real effort. It also occupies an unusual position in Korean meals: it is technically a banchan, a side dish, but portions are large enough that it often functions as the centre of a lunch, sometimes served over rice as japchae-bap. Buddhist temple kitchens make it without meat or egg, which requires no adaptation at all — the dish was vegetarian long before it had noodles.","Japchae keeps 3 days refrigerated and is designed to be eaten cold or at room temperature, so leftovers need no reheating. The noodles firm up considerably in the fridge; loosen them by leaving the bowl out for 30 minutes and tossing with a teaspoon of sesame oil, or by warming briefly in a dry pan. Avoid the microwave on full power, which makes the noodles rubbery in patches. Japchae does not freeze — the starch noodles turn to mush on thawing.",[421,422,423,424],"Dresses the noodles while they are still hot, so they absorb the soy and sesame instead of sitting in a puddle of it.","Cooks each vegetable separately in the traditional way, with timings that tell you exactly when to stop.","Balances the dressing so the dish is savoury with a sweet edge rather than the cloying version that too much sugar produces.","Works as a make-ahead dish — it is designed to be eaten at room temperature, which is why it appears on every Korean party table.",[426,427,428,429],"Large pot","Frying pan","Very large mixing bowl","Kitchen scissors",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},20,72,5,13,1120,22,560,[439],"Rice, kimchi and a soup — japchae is a side dish by definition, however large the plate.",[441,444,447],{"name":442,"description":443},"Japchae-bap","Served over a bowl of hot white rice rather than alone, turning the side dish into a full meal. Common in Korean lunch spots.",{"name":445,"description":446},"Temple japchae","No meat, no egg, and often no garlic or onion either, following Buddhist monastic rules. Built on mushrooms and root vegetables, with the seasoning leaning on sesame and soy.",{"name":448,"description":449},"Gungjung japchae","A court-style version closer to the original: mostly vegetables and thin strips of meat with few or no noodles, dressed lightly and arranged rather than tossed.",[451,456,462,466,469,473,475,478,482,486,490,493,496,498,501,503,506,510],{"qty":452,"name":453,"unit":454,"group":455},250,"dangmyeon (dried sweet potato starch noodles)","g","Noodles",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},4,"soy-sauce","soy sauce","tbsp","Dressing",{"qty":463,"ref":464,"name":465,"unit":460,"group":461},3,"sesame-oil","toasted sesame oil",{"qty":467,"name":468,"unit":460,"group":461},2,"sugar",{"qty":463,"ref":470,"name":471,"unit":472,"group":461},"garlic","garlic, finely grated","clove",{"qty":467,"name":474,"unit":460,"group":461},"toasted sesame seeds",{"qty":452,"ref":476,"name":476,"unit":454,"group":477},"spinach","Vegetables",{"qty":467,"ref":479,"name":480,"unit":481,"group":477},"carrot","carrots, cut into fine matchsticks","piece",{"qty":483,"ref":484,"name":485,"unit":481,"group":477},1,"onion","onion, thinly sliced",{"qty":487,"ref":488,"name":489,"unit":454,"group":477},200,"mushrooms","shiitake mushrooms, sliced",{"qty":483,"ref":491,"name":492,"unit":481,"group":477,"optional":8},"bell-pepper","red bell pepper, in thin strips",{"qty":463,"ref":494,"name":495,"unit":481,"group":477},"scallions","spring onions, in 4 cm lengths",{"qty":463,"name":497,"unit":460,"group":477},"neutral oil, for frying the vegetables in batches",{"qty":452,"name":499,"unit":454,"group":500},"beef sirloin or rump, in thin strips","Beef",{"qty":483,"ref":458,"name":502,"unit":460,"group":500},"soy sauce, for the beef",{"qty":483,"name":504,"unit":505,"group":500},"sugar, for the beef","tsp",{"qty":467,"ref":507,"name":508,"unit":481,"group":509,"optional":8},"eggs","eggs, beaten with a pinch of salt","Garnish",{"qty":511,"name":512,"unit":513,"group":509},null,"salt","to taste",[515,518,522,526,530,534,538,541],{"text":516,"title":517},"Stir the soy sauce, sesame oil, sugar, grated garlic and half the sesame seeds together in a small bowl until the sugar has dissolved completely and the mixture no longer feels gritty on the back of a spoon.","Mix the dressing",{"text":519,"title":520,"timerSeconds":521},"Drop {qty:spinach} of spinach into boiling salted water for 30 seconds, until it collapses and turns dark green, then cool it under cold water and squeeze it dry in handfuls until no more water runs out. Toss with a teaspoon each of sesame oil and soy sauce.","Blanch and season the spinach",30,{"tip":523,"text":524,"title":525},"Wipe the pan between batches so the carrot does not pick up mushroom liquid and go dull.","Heat a little oil in a frying pan over medium-high and cook each vegetable alone with a pinch of salt: onion for 2 minutes until translucent at the edges, carrot for 2 minutes until it bends without snapping, peppers for 2 minutes, and mushrooms for 4–5 minutes until they have stopped releasing water and begun to brown. Move each batch to the large mixing bowl.","Fry the vegetables separately",{"text":527,"title":528,"timerSeconds":529},"Toss the beef strips with the extra tablespoon of soy sauce and teaspoon of sugar, then fry over high heat for 3 minutes until the strips are browned and the pan is dry. Add them to the bowl with the vegetables.","Cook the beef",180,{"tip":531,"text":532,"title":533},"Low heat keeps the sheet yellow. Browned egg looks wrong scattered over pale noodles.","Wipe the pan, film it with oil over low heat and pour in the beaten egg, swirling to a thin sheet. Cook for about 90 seconds until set and barely coloured, slide it out, roll it up and slice into fine ribbons.","Make the egg ribbons",{"text":535,"title":536,"timerSeconds":537},"Boil the dangmyeon in plenty of unsalted water for 6–7 minutes, until translucent and springy rather than soft. Drain, rinse briefly under cold water, drain hard again, then cut through the pile two or three times with scissors and toss immediately with two-thirds of the dressing while still warm.","Boil and dress the noodles",400,{"text":539,"title":540},"Tip the dressed noodles into the bowl with the vegetables, beef and spinach, add the spring onions and the remaining dressing, and mix thoroughly with clean hands until every strand is evenly brown and the vegetables are distributed throughout. Taste and adjust with salt, soy or a little more sesame oil.","Combine and taste",{"text":542,"title":543,"timerSeconds":544},"Scatter the egg ribbons and remaining sesame seeds over the top and let the japchae sit for 15 minutes before serving, so the noodles finish absorbing the dressing. Serve warm or at room temperature.","Garnish and rest",900,"JAHP-cheh",[547,551,554],{"note":548,"swap":549,"original":550},"Closest available substitute but noticeably thinner and softer, and they overcook in about three minutes. Sweet potato noodles are sold dry at every Asian grocer and keep indefinitely, so they are worth seeking out.","Mung bean glass noodles","Dangmyeon (sweet potato starch noodles)",{"note":552,"swap":553,"original":500},"Temple-style japchae has no meat at all. Add a little extra soy sauce, since the beef also contributed salt.","Extra shiitake mushrooms and strips of fried firm tofu",{"note":555,"swap":556,"original":557},"Dried shiitake, soaked, actually give more flavour than fresh — use the soaking liquid in the dressing instead of water.","Chestnut or oyster mushrooms","Shiitake mushrooms","japchae","Japchae (Korean Sweet Potato Glass Noodles with Vegetables)","Japchae","잡채","south-korea",25,"medium",[566,567],"side","main",[569],"dairy-free",[476,479,488,484,458,507],[572,575,577,579],{"alt":573,"src":574},"Platter of japchae glass noodles tossed with spinach, carrot matchsticks, mushrooms, beef strips and egg ribbons","\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-1x1.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fjapchae\u002Fhero-4x3.jpg",[558,582,583,584,585,586,587],"glass noodles","sweet potato noodles","korean side dish","dangmyeon","sesame","banchan","2026-08-19","dishroute-kitchen","Springy sweet potato starch noodles tossed with separately cooked spinach, carrot, mushroom and beef in a soy-sesame dressing — Korea's celebration side dish, good warm or cool.",{"en":592},"\u002Frecipe\u002Fjapchae",{"items":594,"total":764,"page":483,"limit":859,"hasMore":860},[595,624,654,682,714,748,758,784,812,836],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"romanized":596,"countrySlug":562,"region":600,"baseServings":457,"prepMinutes":521,"cookMinutes":521,"difficulty":601,"course":602,"diet":603,"mainIngredients":604,"images":607,"keywords":617,"publishedAt":588,"updatedAt":588,"authorSlug":589},"bibimbap","Bibimbap (Korean Mixed Rice Bowl with Namul and Gochujang)","Bibimbap","비빔밥","Jeonju","easy",[567],[569],[605,476,479,507,606,488],"rice","ground-beef",[608,611,613,615],{"alt":609,"src":610},"Bibimbap bowl with rice under wedges of spinach, carrot, mushrooms and beef around a fried egg with gochujang sauce","\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-1x1.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fbibimbap\u002Fhero-4x3.jpg",[596,618,619,620,621,622,623],"korean rice bowl","gochujang","namul","mixed rice","jeonju","dolsot",{"slug":625,"title":626,"shortTitle":627,"nativeName":628,"romanized":627,"countrySlug":562,"region":629,"baseServings":457,"prepMinutes":563,"cookMinutes":630,"restMinutes":631,"difficulty":601,"course":632,"diet":633,"mainIngredients":635,"images":637,"keywords":647,"publishedAt":653,"updatedAt":653,"authorSlug":589},"bulgogi","Bulgogi (Korean Soy-Pear Marinated Beef)","Bulgogi","불고기","Seoul & Gyeonggi",12,240,[567],[569,634],"nut-free",[636,458,470,464],"beef-chuck",[638,641,643,645],{"alt":639,"src":640},"Caramelized bulgogi beef with scallions and sesame seeds served over rice","\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fbulgogi\u002Fhero-4x3.jpg",[625,648,649,650,651,652],"korean beef","korean barbecue","soy pear marinade","fire meat","ribeye","2026-08-18",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"romanized":655,"countrySlug":562,"region":659,"baseServings":457,"prepMinutes":563,"cookMinutes":563,"restMinutes":660,"difficulty":564,"course":661,"diet":662,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":588,"updatedAt":588,"authorSlug":589},"dakgalbi","Dakgalbi (Chuncheon Spicy Stir-Fried Chicken)","Dakgalbi","닭갈비","Chuncheon, Gangwon",120,[567],[569],[664,665,484,470,494],"chicken","cabbage",[667,670,672,674],{"alt":668,"src":669},"Wide griddle of red dakgalbi with glazed chicken thigh pieces, cabbage, sweet potato slices and rice cakes","\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-1x1.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fdakgalbi\u002Fhero-4x3.jpg",[655,677,678,619,679,680,681],"spicy chicken","chuncheon","korean stir fry","rice cakes","griddle",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"romanized":685,"countrySlug":562,"region":687,"baseServings":457,"prepMinutes":688,"cookMinutes":563,"restMinutes":689,"difficulty":564,"course":690,"diet":693,"mainIngredients":694,"images":697,"keywords":707,"publishedAt":588,"updatedAt":588,"authorSlug":589},"gimbap","Gimbap (Korean Seaweed Rice Rolls, Not Sushi)","Gimbap","김밥","Nationwide",40,15,[691,692],"snack","street-food",[569],[695,696,464,479,476,507],"short-grain-rice","nori",[698,701,703,705],{"alt":699,"src":700},"Sliced Korean gimbap rounds showing egg, spinach, carrot, yellow radish and beef inside a seaweed and rice ring","\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fgimbap\u002Fhero-4x3.jpg",[683,708,709,710,711,712,713],"kimbap","korean seaweed rice roll","danmuji","sesame oil rice","picnic food","not sushi",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"romanized":717,"countrySlug":562,"region":687,"baseServings":457,"prepMinutes":563,"cookMinutes":431,"restMinutes":719,"difficulty":564,"course":720,"diet":722,"mainIngredients":725,"images":731,"keywords":741,"publishedAt":588,"updatedAt":588,"authorSlug":589},"hotteok","Hotteok (Korean Syrup-Filled Griddle Pancake)","Hotteok","호떡",90,[721,692],"dessert",[723,724,569],"vegetarian","vegan",[726,727,728,729,730],"flour","brown-sugar","cinnamon","yeast","walnuts",[732,735,737,739],{"alt":733,"src":734},"Golden Korean hotteok pancake torn open with dark cinnamon sugar syrup and chopped nuts running out","\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fhotteok\u002Fhero-4x3.jpg",[715,742,743,744,745,746,747],"korean street food","sweet pancake","brown sugar filling","winter snack","ssiat hotteok","yeasted dough",{"slug":558,"title":559,"shortTitle":560,"nativeName":561,"romanized":558,"countrySlug":562,"baseServings":457,"prepMinutes":521,"cookMinutes":563,"difficulty":564,"course":749,"diet":750,"mainIngredients":751,"images":752,"keywords":757,"publishedAt":588,"updatedAt":588,"authorSlug":589},[566,567],[569],[476,479,488,484,458,507],[753,754,755,756],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[558,582,583,584,585,586,587],{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":763,"countrySlug":562,"baseServings":467,"prepMinutes":764,"cookMinutes":689,"difficulty":601,"course":765,"diet":766,"mainIngredients":767,"images":768,"keywords":778,"publishedAt":653,"updatedAt":653,"authorSlug":589},"kimchi-fried-rice","Kimchi Fried Rice (Kimchi Bokkeumbap)","Kimchi Fried Rice","김치볶음밥","Kimchi bokkeumbap",10,[567],[634],[605,507,494,464],[769,772,774,776],{"alt":770,"src":771},"Kimchi fried rice in a bowl topped with a runny fried egg, sesame seeds and seaweed","\u002Fimages\u002Frecipes\u002Fkimchi-fried-rice\u002Fhero.jpg",{"alt":770,"src":773},"\u002Fimages\u002Frecipes\u002Fkimchi-fried-rice\u002Fhero-16x9.jpg",{"alt":770,"src":775},"\u002Fimages\u002Frecipes\u002Fkimchi-fried-rice\u002Fhero-1x1.jpg",{"alt":770,"src":777},"\u002Fimages\u002Frecipes\u002Fkimchi-fried-rice\u002Fhero-4x3.jpg",[779,780,781,782,783,619],"kimchi fried rice","kimchi bokkeumbap","korean rice","leftover rice","fried egg",{"slug":785,"title":786,"shortTitle":787,"nativeName":788,"romanized":789,"countrySlug":562,"baseServings":457,"prepMinutes":764,"cookMinutes":521,"difficulty":601,"course":790,"diet":792,"mainIngredients":793,"images":796,"keywords":806,"publishedAt":588,"updatedAt":588,"authorSlug":589},"kimchi-jjigae","Kimchi Jjigae (Sour Kimchi and Pork Belly Stew)","Kimchi Jjigae","김치찌개","kimchi jjigae",[791,567],"soup",[569],[794,795,484,494,470],"pork-belly","tofu",[797,800,802,804],{"alt":798,"src":799},"Bubbling red kimchi jjigae in an earthenware pot with pork belly slices, tofu slabs and spring onions","\u002Fimages\u002Frecipes\u002Fkimchi-jjigae\u002Fhero.jpg",{"alt":798,"src":801},"\u002Fimages\u002Frecipes\u002Fkimchi-jjigae\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Fkimchi-jjigae\u002Fhero-1x1.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Fkimchi-jjigae\u002Fhero-4x3.jpg",[789,807,808,809,795,810,811],"kimchi stew","korean stew","pork belly","fermented","ttukbaegi",{"slug":813,"title":814,"shortTitle":815,"nativeName":816,"romanized":815,"countrySlug":562,"baseServings":467,"prepMinutes":689,"cookMinutes":630,"difficulty":601,"course":817,"diet":819,"mainIngredients":820,"images":821,"keywords":831,"publishedAt":653,"updatedAt":653,"authorSlug":589},"pajeon","Pajeon (Korean Scallion Pancakes)","Pajeon","파전",[818,691],"appetizer",[723,569],[494,726,507],[822,825,827,829],{"alt":823,"src":824},"A golden Korean scallion pancake with crisp lacy edges, cut into squares beside soy dipping sauce","\u002Fimages\u002Frecipes\u002Fpajeon\u002Fhero.jpg",{"alt":823,"src":826},"\u002Fimages\u002Frecipes\u002Fpajeon\u002Fhero-16x9.jpg",{"alt":823,"src":828},"\u002Fimages\u002Frecipes\u002Fpajeon\u002Fhero-1x1.jpg",{"alt":823,"src":830},"\u002Fimages\u002Frecipes\u002Fpajeon\u002Fhero-4x3.jpg",[813,832,494,833,834,835,818],"korean pancake","jeon","makgeolli","haemul pajeon",{"slug":837,"title":838,"shortTitle":839,"nativeName":840,"romanized":837,"countrySlug":562,"baseServings":457,"prepMinutes":764,"cookMinutes":563,"restMinutes":431,"difficulty":601,"course":841,"diet":842,"mainIngredients":843,"images":846,"keywords":856,"publishedAt":588,"updatedAt":588,"authorSlug":589},"tteokbokki","Tteokbokki (Chewy Korean Rice Cakes in Spicy Sauce)","Tteokbokki","떡볶이",[692,691],[569],[844,845,507,494,470],"anchovies","kombu",[847,850,852,854],{"alt":848,"src":849},"Pan of tteokbokki with cylinder rice cakes in thick red sauce, fish cake triangles, boiled eggs and spring onions","\u002Fimages\u002Frecipes\u002Ftteokbokki\u002Fhero.jpg",{"alt":848,"src":851},"\u002Fimages\u002Frecipes\u002Ftteokbokki\u002Fhero-16x9.jpg",{"alt":848,"src":853},"\u002Fimages\u002Frecipes\u002Ftteokbokki\u002Fhero-1x1.jpg",{"alt":848,"src":855},"\u002Fimages\u002Frecipes\u002Ftteokbokki\u002Fhero-4x3.jpg",[837,680,742,619,857,858,691],"spicy","anchovy broth",24,false,1788563775087]