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189 summaries found.

This is a classic yangnyeom chicken recipe by Chef Lee Yeon-bok, featuring a special sauce ratio. The chicken is double-fried for an ultra-crispy exterior and juicy interior.

A refined Chinese-style side dish enjoyed since diplomatic service days, featuring chewy dried shiitake mushrooms, crisp bamboo shoots, and blanched chonggengchae (Chinese kale) for contrasting textures.