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592 recipes found.
Ttukdak Hyung's Yellow Croaker Spicy Soup
A refreshing and spicy yellow croaker soup made by simmering cleaned yellow croaker and radish in a seasoning of doenjang and gochugaru.
Ttukdak Hyung's Gabrisal Bossam
Tender steamed gabrisal (pork loin end) cooked over low heat, served with chewy dried radish kimchi
Ttukdak Hyung's Chadolbagi Yukjeon
Thin, savory chadolbagi coated in egg batter with beef seasoning, quickly pan-fried to golden perfection, paired with a tangy and sweet seasoned chamnamul salad.
This Man's Cook Tuna Seaweed Soup
A tuna seaweed soup where the plant-based oil from canned tuna is used to sauté seaweed and minced garlic, eliminating fishy odors and creating a clean, deep broth flavor with soy sauce and anchovy sauce.
Kim Dae-seok's Kohlrabi Salad
A delightful side dish featuring crisp and sweet kohlrabi, enhanced with the tangy-sweet flavor of anchovy sauce and vinegar—far more crunchy and sweet than radish salad.
Kim Dae-seok Chef's Perilla Leaf Corn Lettuce Pancake
A unique lettuce pancake made without water, using eggs and potato starch for a crisp texture that stays fresh even after time, with sweet corn kernels popping in every bite.
Lee Hye-jung's Guljeon (Oyster Jeon)
A seasonal delicacy of plump, moist oyster jeon made by minimizing the flour coating and adding finely chopped large green onion and cheongyang chili pepper.
Solo Cooking God's Clam Kaljebi
A kaljebi that boils clams and frozen sujebi together with anchovy kalguksu ramyun to bring refreshing broth and two noodle textures in one bowl
Ttukdak Hyung's Bajirak Miyeokguk
A refreshing seaweed soup made with clams and rehydrated seaweed, seasoned with soup soy sauce and anchovy sauce, simmered for a long time with water replenished to create a deep flavor without stir-frying.
Okjubu's Clam and Water Dropwort Bibimbap
A one-bowl dish featuring fragrant water dropwort and chewy clams tossed in a secret savory sauce made with anchovy sauce for deep umami flavor.
Solo Cooking God's Gyeongsang-style Kimchi Kalguksu
A reimagined version of the thick, hearty Gyeongsang regional street food, Gyeongsi-gi, made by adding stir-fried kimchi, thin wheat noodles, and soybean sprouts to instant dried anchovy kalguksu ramen.
Jung Ho-young's Super Simple Scallion Kimchi
A super simple scallion kimchi made in just 30 minutes without steaming glutinous rice flour, using pear and onion with anchovy sauce for flavor.