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146 recipes found.
Kim Dae-seok's Soy-Braised White Soybeans
A soybean side dish that enhances nuttiness by roasting the beans first without soaking, then simmering them to a chewy texture using kelp broth and soy sauce.
Ttukdak Hyung's Zucchini Soy Sauce Bibim Guksu
Somyeon noodles tossed in a brewed soy sauce, maesil extract, and perilla oil dressing, topped with zucchini stir-fried with saeujeot
Kim Dae-seok's Steamed Semi-Dried Fish
Steaming semi-dried flathead and mackerel on wooden chopsticks to keep them firm and moist, then brushing with a special soy sauce marinade to enhance their rich aroma
Eonam Seonsaeng's Squid Muchim
A super simple squid muchim made by blanching frozen squid in a frying pan for 1 minute and tossing it in a sweet and sour special sauce.
Jung Ho-gyun's Butter Myeongran Egg Rice
A rice bowl where myeongran is loosened in generous butter, coating eggs with a savory, salty flavor
Eonam Teacher's Gejang Sauce Bibim Naengmyeon
A bibim naengmyeon made with a sweet and spicy marinated crab sauce, served with naengmyeon noodles boiled for just 50 seconds.
Ttukdak Hyung's Tofu Steak
Tofu coated in potato starch and pan-fried over medium-low heat until golden, finished with a sweet-and-sour soy garlic butter sauce.
Shin Dong-min's Secret Chicken Galbi
A 23-year-old traditional chicken galbi with a custom gochujang sauce enhanced with Japanese solid curry, and vegetables stir-fried separately to preserve moisture
Kim Dae-seok's Sweet Potato Stem Pickle
A pickle made by pouring a seasoned soy sauce mixture, enriched with doenjang, onto fresh sweet potato stems without blanching, resulting in a crisp and savory flavor.
Yoon Yi-ryeon's Sausage and Quail Egg Stir-fry
A savory and clean sausage and quail egg stir-fry with deep flavor from soy sauce and plum syrup, without ketchup or oyster sauce.
Sung Si-kyung's Soy Sauce Tteokbokki
A hearty hot pot-style soy sauce tteokbokki made by simmering leftover vegetables, sausages, fish cakes, and savory beef brisket.
Aha Bujang's Washed Kimchi Bibim Guksu
Well-fermented kimchi is rinsed in water, seasoned, and served with a savory, spicy-sweet sauce alongside bibim guksu.