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3,466 recipes found.
Solo Cooking God's Mapo Tofu
A super simple Mapo Tofu rice bowl, perfectly tailored to Korean tastes with a rich umami flavor achieved by combining gochujang, doenjang, and oyster sauce instead of doubanjiang.
Jung Ho-young's Eomuk Janchiguksu
A premium janchiguksu featuring chewy eomuk in a rich, refreshing broth made by gently simmering kelp and diphori to eliminate any fishy odor while enhancing depth and umami.
Ttukdak Hyung's Chungcheong-style Jjagali Jjigae
A hearty Chungcheong-style jjagali jjigae made by simmering pork shoulder, potatoes, and zucchini in gochujang and doenjang sauce until thick and spicy.
Jung Ho-young's Mussel Soondubu Jjigae
A restaurant-style soondubu jjigae with a deep, rich gochujang base made from pork and green onions, simmered with fresh mussels and soft tofu for a refreshing yet hearty, savory flavor.
Fabri's Air Fryer Lasagna
A 5-layer authentic Bolognese lasagna made crispy and moist without an oven using an air fryer.
Ttukdak Hyung's Seolleongtang Restaurant-Style Kkakdugi
Radish is pickled with coarse salt and starch syrup until firm and chewy, then mixed with various seasonings including onion, ginger, and saeujeot for a deep-flavored seolleongtang restaurant-style kkakdugi.
Ttukdak Hyung's Boneless Beef Galbi Jjim
Boneless beef short ribs simmered in a savory soy sauce marinade with pear and pineapple for a rich, umami-packed flavor.
Shin Dong-min's Roast Cheese Wing Dumplings
A premium appetizer featuring crispy cheese wings topped with dumplings, layered over a spicy and creamy homemade rosette sauce made from tomato sauce and gochujang, with mozzarella and Parmigiano-Reggiano cheeses.
Ttukdak Hyung's Korean BBQ Restaurant-Style Kimchi Mari Guksu
A sweet and tangy Korean BBQ restaurant-style kimchi mari guksu made with refreshing cold noodle broth, beef bone broth, thin wheat noodles, cucumber, and egg.
YOOXICMAN's Soybean Sprout Gaejang
A gourmet stew piled high with freshly ground, nutty soybean sprouts and fragrant perilla shoots, layered over a spicy and savory gaejang base
YOOXICMAN's Sous-vide Jangyeon Satae Beef Tendon Hot Pot
A steaming, high-value hot pot dish featuring tough jangyeon satae and beef tendons slow-cooked sous-vide at 73 degrees Celsius for 16 hours, delivering an exceptional chewy texture and tender mouthfeel.
Raymon Kim's Chuck Eye Roll Steak
A hearty, budget-friendly chuck eye roll cooked tenderly using the arroze technique, served with a spicy and savory green chili mac and cheese for a perfectly balanced dish.