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123 recipes found.
Raymon Kim's Beef Short Rib Stew
A rich, tender, and chewy Western-style beef short rib stew with deep flavor, achieved in a fraction of the time using an instant pot.
This Man's Cook Grilled Mackerel
A secret technique for grilling fish with a crispy exterior and moist interior, removing the transparent skin layer from the mackerel and using parchment paper to eliminate fishy odor and oil splatter
This Man's Cook Electric Rice Cooker Castella
A soft, moist homemade castella made using only the steaming function of an electric rice cooker, without an oven
This Man's Cook Perilla Leaf Pancake
A fragrant perilla leaf pancake made by finely chopping leftover perilla leaves and incorporating them into a filling, then folding into a neat triangular shape to seal in the rich meat juices.
Maeil Matna Custard Hoppang
Fluffy and sweet custard hoppang made by freezing homemade custard cream solid and filling the dough before steaming
This Man's Cook Yutjeon
A festive essential recipe featuring tender and savory pan-fried beef brisket with a special soy-based dipping sauce.
Kim Dae-seok's Ginger-Marinated Pollock Jeon
Pollock fillets seasoned with ginger juice and cooking wine, then coated in flour and gardenia-tinted egg batter
Ttukdak Hyung's Gamja Hotdog
A rustic hotdog maximized for crunch and fullness by densely attaching diced potato pieces onto chewy hotdog batter and frying.
Aha Bujang's Authentic Seafood Chinese-Style Udon
A deep and refreshing Chinese restaurant-style seafood udon recipe made with homemade noodles, generous seafood, and vegetables
Ttukdak Hyung's Gyuniku Karaage
Japanese-style beef karaage where beef is seasoned with sesame oil and garlic, deep-fried until crispy, and served with kkwarigochu peppers.
Seonkyoung Longest Okonomiyaki
A Japanese-style savory pancake loaded with crunchy cabbage, rich pork belly, and shrimp, pan-fried until golden brown.
Seungwoo Dad's Stout Batter Fried Cod
This is a dish of cod fillets coated in a batter mixed with stout beer, starch, and leavening agents, then fried at 160°C.