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Spicy recipes

Chilies used with intention, not as decoration. From quiet warmth to full firefighter-dinner territory — the heat always serves the dish.

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Keralan Fish Curry with fish, coconut milk and curry leaves — India recipe

🇮🇳IndiaMedium

Fish and Seafood Dishes

Keralan Fish Curry

South Indian fish curry from Kerala — tender white fish fillets simmered in a coconut milk sauce with curry leaves, mustard seeds, and tamarind. It is tangier than most creamy curries and deeply aromatic from the tempered spices and fresh curry leaves. In Kerala the sour note comes from kudampuli (kodampuli, Malabar tamarind), a dried souring fruit; ordinary tamarind paste is the easier-to-find stand-in used here, and it balances the richness of the coconut milk. The golden rule: never stir the fish, just shake the pan gently to keep the fillets intact.

35 min410 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Khao Soi (Northern Thai Coconut Curry Noodle Soup) with egg noodles, coconut milk and chicken — Thailand recipe

🇹🇭ThailandAdvanced

Cereal and Pasta Dishes

Khao Soi (Northern Thai Coconut Curry Noodle Soup)

Northern Thai egg noodle soup with a rich, golden coconut curry broth, braised chicken, and — the defining detail — a nest of deep-fried crispy noodles floating on top of the same egg noodles in the bowl. Khao soi (ข้าวซอย) is the signature dish of Chiang Mai and the Lanna region of Northern Thailand, though its origins trace the old trade routes connecting Thailand, Myanmar, and Yunnan. The broth is distinct from Bangkok-style curries: turmeric-forward, slightly spiced, coconut-rich, and not particularly hot. The condiments served alongside — pickled mustard greens, raw shallots, lime wedges, and chilli oil — are not optional. They complete the dish by adding sharp, sour, fresh notes that cut through the richness of the coconut broth. This is one of the great noodle soups of the world.

50 min640 kcal4 serves

🌶️Spicy

Kharcho with beef, walnuts and rice — Georgia recipe

🇬🇪GeorgiaAdvanced

Soups

Kharcho

A rich Georgian beef soup from Mingrelia, spicy and sour. Fatty beef simmers long with rice and ground walnuts, and the signature sour note comes from tkemali (sour plum sauce) rather than tomato. Garlic and fresh cilantro are stirred in at the end.

90 min320 kcal6 serves

🌾Gluten-free🌶️Spicy

Khe (Korean Marinated Fish) with salmon, vinegar and garlic — Korea recipe

🇰🇷KoreaMedium

Appetizers and Sandwiches

Khe (Korean Marinated Fish)

A Korean-style marinated salmon salad where fish is cured in vinegar then tossed with vegetables, garlic, chili and soy sauce. Bold, spicy and fresh — best after marinating for at least 4 hours.

35 min120 kcal6 serves

🌶️Spicy💪High protein

Khrenovina with tomatoes, horseradish root and hot pepper — Russia recipe

🇷🇺RussiaEasy

Sauces and Dips

Khrenovina

A raw Siberian horseradish-and-tomato sauce, also called gorloder, known for its burning heat. Fresh tomatoes, horseradish root, garlic, and hot pepper are ground together uncooked and seasoned with salt. It is served with pelmeni, meat, fish, and on black bread.

20 min15 kcal20 serves

🌱Vegan🌾Gluten-free🌶️Spicy

Kimchi with napa cabbage, gochugaru and garlic — Korea recipe

🇰🇷KoreaMedium

Vegetable and Mushroom Dishes

Kimchi

Kimchi is a traditional Korean dish — fermented Peking cabbage with spicy spices and seasonings. Characterized by a bright tangy flavor with sour notes, crisp texture and intense aroma.

45 min50 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Kimchi Fried Rice with kimchi, short grain rice and gochujang — Korea recipe

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Kimchi Fried Rice

The definitive Korean way to use up sour kimchi and day-old rice: the kimchi is fried until it caramelises, seasoned with gochujang, tossed with cold rice, and topped with a runny fried egg. It's a five-minute weeknight plate built entirely from fridge and pantry staples, and it lives or dies on how fermented the kimchi is.

20 min480 kcal2 serves

⚡Quick🌶️Spicy🌿Vegetarian

Kimchi Jjigae (Korean Kimchi Stew) with napa cabbage kimchi, pork belly and firm tofu — Korea recipe

🇰🇷KoreaMedium

Soups

Kimchi Jjigae (Korean Kimchi Stew)

Kimchi jjigae is a Korean stew built around well-fermented napa cabbage kimchi, pork belly and tofu. Frying the kimchi with the pork first turns its sharp brine into a deep red broth; the tofu goes in late so it stays in soft, generous pieces. Rice and a few banchan are all it needs.

45 min395 kcal4 serves

🌶️Spicy💪High protein

Korean Carrot Salad with carrot, onion and garlic — Korea recipe

🇰🇷KoreaAdvanced

Appetizers and Sandwiches

Korean Carrot Salad

A spicy marinated carrot salad where the carrots stay firm while vinegar, garlic and spices create a rich, tangy flavor. Best after marinating overnight in the refrigerator.

90 min150 kcal8 serves

🌿Vegetarian🌶️Spicy🌱Vegan

Korean Fried Chicken with chicken, cornstarch and garlic — Korea recipe

🇰🇷KoreaAdvanced

Meat Dishes

Korean Fried Chicken

Korean fried chicken, or yangnyeom chicken (양념치킨), is chicken fried twice — once to cook it, then again, hotter, to set a thin glassy crust — and tossed in a sticky sauce of gochujang, honey, garlic and soy. The double fry is the whole technique: it drives moisture out of the coating, so the crust stays crisp even under the glaze. In Korea it is a popular takeaway, eaten with pickled radish and cold beer.

40 min620 kcal2 serves

🌶️Spicy💪High protein

Korean Soy Asparagus with soy asparagus, garlic and scallion — Korea recipe

🇰🇷KoreaMedium

Salads

Korean Soy Asparagus

A Korean-style cold appetizer made from dried tofu skin sticks (fuchju, sold as soy asparagus): soaked, briefly boiled, and marinated in a savory soy-garlic-sesame dressing. Served cold alongside rice. Allow 5–6 hours for soaking and at least 1 hour in the fridge.

20 min270 kcal4 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Korean Spicy Squid Stir-Fry with squid, gochujang and garlic — Korea recipe

🇰🇷KoreaMedium

Fish and Seafood Dishes

Korean Spicy Squid Stir-Fry

A bold Korean stir-fry of tender squid with carrot, bell pepper, and onion in a spicy-sweet gochujang sauce. Fast, fiery, and deeply savory — ready in about 20 minutes, most of it knife work; the stir-frying itself takes under 10. Serve with rice and kimchi.

20 min370 kcal2 serves

🌶️Spicy💪High protein

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