Meat & mains
Hearty meat, seafood, and vegetable-centered main dishes
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Meat & mains Recipes
2,548 recipes found.
Lee Won-il's Naengjeyuk (Cold Pork)
A fail-proof recipe for chewy cold pork using a pressure cooker, controlling the heat and steaming time.
School Chef's Ogolgye Stir-fried Chicken
A recipe for Ogolgye stir-fried chicken from the School Chef that captivated Michelin-star chefs during the blind mission of Culinary Class Wars.
Ttukdak Hyung's Famous Restaurant-Style Spicy Braised Pork Back Ribs
A special dish of tender, steamed spicy pork back ribs served with crunchy soybean sprouts and savory napa cabbage buckwheat pancakes, just like the famous restaurant with long waiting lines.
Baek Jong-won's Sujeonggwa
A super simple traditional drink made by simmering ginger and cinnamon to create a subtle aroma, then adding brown sugar for a deep sweetness, and garnished with dried persimmons and pine nuts.
Lee Yeon-bok's Mala Pork and Potato Braise
A trendy braised potato dish featuring thick pork and fluffy potatoes simmered in a spicy and numbing mala xiang guo sauce until the broth is reduced.
Kang Leo's Grouper Ratatouille Gratin
A luxurious Mediterranean-style gratin where the rich flavor of vegetables perfectly complements the tender flesh of grouper.
Kang Leo's European-style Peking Duck
A simple way to enjoy European-style Peking duck at home using duck breast with a crispy skin and juicy meat.
Kang Leo's Crispy Oyster Fritters
Crispy oyster fritters made with semolina flour and wet breadcrumbs, served with a homemade tartar sauce.
Ttukdak Hyung's Dwaejigogi Kimchijjim
A deep and rich stew made with a spoonful of beef bone powder, reminiscent of a 30-year-old restaurant's style.
Lee Yeon-bok's Cabbage and Pork Stir-fry
A nutritious and healthy dish made by quickly stir-frying sweet and crunchy cabbage with savory pork in Chinese style.
Lee Yeon-bok's Hangjeongsal Buchu Bokkeum
A quick stir-fry of crunchy Asian chives and chewy pork collar in a sweet and savory golden ratio sauce.
Lee Yeon-bok's Chili Dubu
Crispy on the outside and moist on the inside, this sweet and sour Chinese-style chili dubu uses pan-fried tofu and starch powder to achieve a chewy-crispy texture.