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115 recipes found.
Kim Ho-yoon's Dakbokkeumtang
A deeply flavored dakbokkeumtang where chili powder and vegetables are first stir-fried in rendered chicken fat, then braised in a golden-ratio sauce until the liquid reduces to a rich glaze.
Baek Jong-won's Naeng Ramyun
A refreshing summer delicacy of naeng ramyun, featuring a sweet, tangy, and icy broth made with ramyun seasoning, soy sauce, sugar, and vinegar, topped with crunchy garnishes.
Aha Bujang's Marinated Grilled Pork Neck
Pork neck marinated in a sauce blended with apple, onion, and two types of sugar, then grilled to a golden brown
Kim Ho-yoon's Zicova-Style Charcoal-Flavored Seasoned Chicken
This Zicova-style chicken features chicken thigh skin fried until crispy, then stir-fried with rice cakes and large green onion in the rendered fat, and simmered in a spicy sauce.
YOOXICMAN Edward Lee Bourbon Brisket
A hybrid barbecue steamed dish based on Korean soy sauce, combining the exotic aroma of black beer and bourbon whiskey, as featured in the signature recipe of chef Edward Lee from Black & White Chef.
Kim Dae-seok's Yakbap
A simple, no-boiling method to make nutritious, chewy, and not overly sweet yakbap using a rice cooker's mixed grain setting.
Baek Jong-won's Super Simple Tofu Kongguksu
A super simple kongguksu made in a flash by blending tofu, milk, and peanut butter in a mixer, without the hassle of soaking and grinding soybeans.
YOOXICMAN's Homemade Tonkotsu Ramen
Homemade tonkotsu ramen with an unrealistically rich and savory broth, simmered for 7 hours by extracting collagen-rich stock from pork bones in three separate stages
This Man's Cook Perilla Leaf Stew
A super simple, quick side dish that takes just one minute to make—no need to season each leaf individually. Simply chop the perilla leaves whole and simmer them in a pot for a delicious, savory side dish that pairs perfectly with rice.
Yoon Yi-ryeon's Japchae That Doesn't Get Soggy
A royal-style stir-fried japchae where the glass noodles are not fully boiled but stir-fried in a pan with soy sauce seasoning, coating them so they stay chewy even after a long time.
Aha Bujang's Pork Neck Tonkatsu
Crispy fried chewy pork neck served with a nostalgic Western-style sauce made from vegetable stock and cream soup base
Baek Jong-won's Thick Tteokgalbi
A thick tteokgalbi rice bowl that maximizes texture by mixing ground beef and bulgogi-cut beef, then pan-steaming with water to cook it moist all the way through.