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211 recipes found.
Ttukdak Hyung's Nega Katsu
Crispy deep-fried pork with green onions, creating a satisfyingly crunchy exterior and tender interior
Maeil Matna Egg and Potato Croquettes
Crispy outside, moist inside croquettes made by microwaving potatoes and eggs, wrapping them in seaweed, and frying until golden.
Maeil Matna Sweet Potato Cheese Balls
A finger snack with a crispy outside and moist inside, made by stuffing plenty of mozzarella cheese into boiled sweet potatoes and deep-frying them.
Ttukdak Hyung's Steak Katsu
Beef katsu made by drying the meat's surface in an air fryer, then deep-frying until crispy, served with a soft homemade sauce and morning rolls
Ttukdak Hyung's Cheese Fried Squid
Extremely crunchy and savory, with string cheese inserted into intricately scored pinecone-cut squid, coated in crispy curry batter and breadcrumbs.
Ttukdak Hyung's Gochu Basa-sak Diet Chicken
Air-fried chicken made with baking soda-tenderized chicken breast, which becomes as moist as chicken thigh, coated in spicy seasoning and baked.
Ttukdak Hyung's Pork Tteokgalbi
Juicy tteokgalbi and homemade burger made by mixing seasoned ground pork with breadcrumbs and grilling it thickly.
Ttukdak Hyung's Korean-style Hot Dog
A street-style hot dog made with a chewy fermented dough mixed with rice flour, filled with mozzarella cheese and sausage, and fried until crispy.
Jung Ho-young's Beef Katsukatsu
A traditional Japanese-style beef katsukatsu with a crispy fried coating and a juicy medium-rare center, locking in the rich beef juices.
Jung Ho-young's Potato Goroque
A Japanese-style goroque with a satisfying salty-sweet flavor, combining stir-fried meat and soft potatoes with a crispy exterior and moist interior.
Raymon Kim's Chicken Milanese
Thinly pounded chicken breast coated in flour, egg, and breadcrumbs, pan-fried in butter until golden, then topped with tomato sauce and cheese — an Italian-style cutlet
This Man's Cook Watercress Pancake
A fragrant watercress pancake made by mixing fresh watercress and finely chopped vegetables into a thin batter, then pan-fried thinly and crispy.