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17 recipes found.
This Man's Cook Chunjang Pork Bulgogi
A sizzling pork dish with deep flavor enhanced by a small amount of secret seasoning chunjang, recreating the savory taste of famous Gisa Restaurant-style pork bulgogi.
Sung Si-kyung's Mandu Jeongol
A hearty mandu jeongol packed with seasoned beef, fresh mushrooms, and napa cabbage, simmered in a spicy dadaegi and broth.
Ttukdak Hyung's Spicy Pork Belly Stew
A hearty stew made by simmering pork belly, bean sprouts, rice cakes, potatoes, and carrots in a spicy marinade of bean sprout water, gochujang, garlic, and chili powder.
Ttukdak Hyung's TanTan Ramen
A spicy and savory tan tan ramen made by stir-frying minced pork and noodles in a rich milk and soy milk cream sauce.
Ttukdak Hyung's Algonni Kalguksu
Spicy stir-fried kalguksu made with dried anchovy kalguksu ramen and algonni, seasoned with chili pepper paste
Ttukdak Hyung's Soy Sauce Pork Neck Stew
A savory soy sauce stew made by simmering pork neck bones, potatoes, and rice cakes in a rich soybean paste marinade, delivering a spicy yet deeply flavorful dish.
This Man's Cook Yantan Bulgogi
Marinated in a sauce with soybean paste and black sugar, then stir-fried in green onion oil to achieve rich smoky flavor
Ttukdak Hyung's Journalist's Restaurant Bean Sprout Salad
A crisp boiled bean sprout and pickled radish in oligosaccharide, seasoned with red pepper powder and dried anchovy sauce for a spicy, refreshing taste.
Seonkyoung Longest's Pork Kimchi Jjigae
A pork kimchi jjigae made by simmering pork neck bones and meat with well-fermented sour kimchi for deep, savory flavor
Ttukdak Hyung's Butter Garlic Chicken
Fried chicken thigh meat until golden brown, quickly stir-fried in a sauce made with butter, garlic, lemon, and dried anchovy sauce, resulting in crispy texture.
Ttukdak Hyung's Dae Koba
A spicy-sweet stir-fried dish made with pork belly and tteokbokki rice cakes, perfect as a side for rice or an alcoholic drink accompaniment.
Striker Chef's Perilla Oil Potato Puree Beef Bourguignon
A Korean-style beef bourguignon, slow-cooked with traditional wild grape wine and served with savory perilla oil mashed potatoes.