김진순
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김진순 Recipes
171 recipes found.
Kim Jin-soon's Eggplant Japchae
A special eggplant japchae stir-fried to a chewy texture without sogginess by salting and draining the eggplant with starch syrup and salt.
Kim Jin-soon's Garlic Egg Fried Rice
Fluffy egg fried rice with the flavor of freshly minced garlic and a spicy kick from crushed red pepper
Kim Jin-soon's Oyster Sauce Aglio e Olio
A Korean-style oil pasta with a satisfying umami boost from oyster sauce, featuring garlic and peperoncino sautéed in olive oil.
Kim Jin-soon's Dubu Kimchi
A recipe for a drinking snack and side dish pairing stir-fried pork foreleg and kimchi with warm tofu heated in the microwave.
Kim Jin-soon's Mini Tuna Gimbap
A super simple mini gimbap made by mixing chopped kimchi and tuna in a savory mayonnaise sauce, then rolling it in small-cut seaweed.
Kim Jin-sun's Thinly Sliced Pork Belly Sundubu Jjigae
A sundubu jjigae with a rich, deep broth made by stir-frying scallions and chili powder in the fat rendered from pan-fried thinly sliced pork belly.
Kim Jin-soon's 10-Minute Oyster Pot Rice
Moist oyster pot rice made in just 10 minutes by layering oysters stir-fried in perilla oil, shredded radish, and cooked rice, served with a fragrant wild chive sauce
Kim Jin-soon's Tuna Oil Pasta
A smooth and light oil pasta that brings out rich flavor with canned tuna, tuna extract, and red pepper in olive oil stir-fried with garlic and large green onion.
Kim Jin-soon's Chicken Breast Oyakodon
A Japanese-style dish where dry chicken breast is made moist and tender with mayonnaise and eggs, served over rice
Kim Jin-soon's Woosamgyeop Neoguri Stir-fried Noodles
A Chinese-style Neoguri stir-fried noodle dish made by pouring hot scallion-infused oil from stir-frying thinly sliced beef short plate (woosamgyeop) and large green onion over ramyun seasoning.
Kim Jin-soon's Spam Vegetable Fried Rice
Spam vegetable fried rice made by stir-frying vegetables and Spam in scallion-infused oil and pressing with a ladle for a fluffy texture
Kim Jin-soon's Janchi Guksu
An old-fashioned one-pan janchi guksu recipe from grandmother's kitchen, made thick and savory by cooking the noodles directly in the broth instead of boiling them separately.