School Chef
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School Chef Recipes
28 recipes found.

School Chef's Dubu Jorim
Dubu jorim made by frying tofu golden in perilla oil to keep it firm and chewy without crumbling, highlighting the natural sweetness of vegetables.

School Chef's Sigeumchi Muchim
A savory side dish made by sautéing garlic in oil to enhance its sweetness, then mixing with spinach for a non-spicy, nutty flavor.

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.

School Chef's Sundubu Jjigae
A clean and spicy sundubu jjigae with vegetables and tuna sauce, no stock needed, from School Chef.

School Chef's Japchae
Easy japchae that doesn't require stir-frying vegetables separately, and the sesame oil coating keeps the noodles from getting soggy over time, maintaining a chewy texture.

School Chef's Gaji Bokkeum
This stir-fried eggplant is made by first fully releasing the aroma of minced garlic in oil, then stir-frying the eggplant until translucent, bringing out its savory flavor.

School Chef's Premium Gyeran-jjim
Using starch powder and kelp stock, this steamed egg dish maintains an incredibly soft, pudding-like texture and moisture.

Geupsik Daega's Perilla Seed Spinach Doenjang Guk
A super simple soup filled with the deep flavor of stir-fried doenjang and the nuttiness of perilla seed powder.

School Chef's Crispy Egg Fried Rice
Egg fried rice with a restaurant-quality smoky flavor, made using pre-oiled rice and slightly scorched soy sauce, rivaling that of a Chinese restaurant.

School Chef's Spinach Jeon
A crispy spinach jeon enhanced with starch powder and topped with sweet corn for a unique twist.

Geupsikdaega's Spinach Twigim
Cleanly coat spinach in a plastic bag and fry only once for a crispy, delicious vegetable fritter.

School Chef's Beef Bone Tteok-mandu-guk
An ultra-simple tteok-mandu-guk that uses store-bought beef bone broth to create a deep flavor even in a busy schedule.