Lee Yeon-bok
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Lee Yeon-bok Recipes
193 recipes found.

Lee Yeon-bok's Gochujjabe
Authentic Chinese-style gochujjabe with crisp bell peppers and tender pork, stir-fried in chili oil for a spicy kick.

Lee Yeon-bok's Mokran Tangsuyuk
A recipe from Chinese culinary master Lee Yeon-bok's restaurant 'Mokran,' featuring crispy sweet and sour pork and a sweet sauce made exactly as in the restaurant.

Lee Yeon-bok's Moist and Tender Egg Rice Bowl
A savory egg pancake with shrimp and enoki mushrooms, served over rice and topped with a smooth Chinese-style sauce.

Lee Yeon-bok BTS Menboshah
Master chef Lee Yeon-bok personally passed down the ultimate crispy-on-the-outside, tender-on-the-inside technique to BTS Jin. This original menboshah maximizes richness with lard in the dough.

Lee Yeon-bok's Jajang Ramen
A super simple recipe that elevates instant jajang ramen with fresh vegetables and meat for a luxurious restaurant-style jajang taste.

Lee Yeon-bok's BLT Chongjwa Bing
A crispy Chongjwa Bing topped with egg, bacon, fresh vegetables, and a special sweet-salty sauce, Taiwanese-style toast.

Lee Yeon-bok's Spicy Braised Pork Back Ribs
Golden-browned pork back ribs simmered in a gochujang and cheongyang chili powder sauce, topped generously with soybean sprouts, all finished in one pan.

Lee Yeon-bok's Dubu Gyeran Jjim
A simple and healthy dish made by mashing tofu and eggs together, steaming until soft, and serving with a sweet and spicy homemade soy sauce.

Lee Yeon-bok's Chinese Omurice
A delicious omurice featuring fluffy, slightly crispy sweet ketchup-flavored fried rice wrapped in a soft, silky omelette

Lee Yeon-bok's Junggwa Naengmyeon
A recipe for Chinese-style cold noodles enjoyed cool and refreshing, with a sweet, sour, and spicy special broth blended with rich peanut butter.

Lee Yeon-bok's Tofu and Egg Stir-fry
A super simple rice thief side dish featuring soft tofu, savory eggs, and crunchy vegetables.

Lee Yeon-bok's Chinese-Style Cucumber Salad
A sweet and sour, crunchy Chinese-style cucumber salad made by pounding cucumbers with the back of a knife, without using heat or a frying pan.