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1,113 recipes found.
Striker Chef's Emperor Jjajangmyeon
A premium jjajangmyeon that replicates the flavor of a Chinese restaurant's 'gan jjajang' by stir-frying thick pork and crisp vegetables.
Lee Won-il's Oil Seasoned Geotjeori
A unique napa cabbage geotjeori that maximizes the nutty flavor of red pepper powder and garlic by pouring warm cooking oil over them.
Lee Yeon-bok's Shanghai Pasta
A fusion pasta with a refreshing, non-greasy flavor, featuring rich seafood and heavy cream in a spicy gochugaru oil base.
Lee Yeon-bok's Gasang Dubu
A Chinese home-style tofu dish made by pan-frying tofu until golden and chewy, then braising it with crunchy vegetables in a seasoned soy sauce.
Okjubu's Nagasaki Jjamppong
A rich pork bone broth infused with savory chicken powder, abundant seafood, and fresh water dropwort for a deep, flavorful Nagasaki jjamppong.
Okjubu's Napa Cabbage Heart Geotjeori
A super-fast geotjeori made without salting, keeping it crisp and fresh.
Lee Yeon-bok's Fried Men
A dish where thin, crispy fried noodles are topped with fresh vegetables and seafood in a thick, savory sauce.
Okjubu's Rice Okonomiyaki
An innovative okonomiyaki that combines crispness and heartiness using cold rice and egg batter instead of flour
Yeo Kyung-rae's Pork Thin Noodle Soup
A unique and refined soup dish featuring a rich Chinese-style broth simmered with abundant vegetables and pork, served with familiar thin noodles rolled into a comforting bowl.
Hong Shin-ae's Kimchi Mari Guksu
A refreshing noodle dish of chewy buckwheat noodles rolled in a savory brisket broth with icy slush and tangy kimchi liquid.
Yeo Kyung-ok's Chinese-Style Vegetable Stir-Fry
A simple and quick vegetable stir-fry that blanches various vegetables and stir-fries them quickly over high heat with oyster sauce and Chinese-style seasoning for a crisp, clean taste.
Solo Cooking God's Tonkatsu Sauce Smoked Duck Stir-fried Udon
A savory stir-fried udon made by pan-frying smoked duck that was sleeping in the fridge, then adding tonkatsu sauce and udon noodles to the rendered duck fat and stir-frying until glossy and rich.