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1,144 recipes found.
Yoon Yi-ryeon's Cuttlefish, Minari, and Apple Muchim
A special muchim made by tossing chewy blanched cuttlefish with crisp apple and fragrant minari in a sweet and tangy special chogochujang sauce.
Yoon Yi-ryeon's Mom's Handmade Gimbap
A carefully made traditional gimbap where the rice and fillings are perfectly seasoned and harmonized, staying fresh for a long time without spoiling easily.
Aha Bujang's Chicken Gulim Mandu
Super simple gulim mandu made by shaping minced chicken thigh and vegetables into rounds and rolling them in starch powder, no wrappers needed
Aha Bujang's Peanut Butter Jeyuk Bokkeum
A special jeyuk bokkeum with added peanut butter and doenjang for nuttiness and deep flavor
Kim Milan's Orange Duck Breast Steak
A French-style duck breast steak featuring crispy skin and juicy meat, served with a refreshing orange sauce and savory carrot cream.
Seonkyoung Longest Spicy Seafood Stir-Fried Udon
A spicy seafood stir-fried udon made with an assortment of seafood and chewy udon noodles, coated in a spicy sauce with a smoky aroma.
Ttukdak Hyung's Rice Cooker Meat Tomato Sauce
A deep and rich meat tomato sauce made by cooking ground beef, onion, carrot, and cherry tomatoes in a rice cooker on the white rice setting.
Kim Ho-yoon's Perilla Seed Stir-fried Oyster Mushrooms
A moist and chewy side dish made by stir-frying blanched oyster mushrooms with perilla seed powder and mushroom broth
Maeil Matna Cabbage Toast
A street-style cabbage toast made by pan-frying a mixture of cabbage, eggs, large green onion, and carrot, then adding cheese, ham, sugar, and ketchup.
Kim Jin-soon's Braised Tofu
A banchan shop-style braised tofu made by pan-frying tofu until golden on both sides, then pouring a versatile soy sauce mixture over it and simmering for 3 minutes.
Kim Jin-soon's Curry Gyeran-mari
A rolled omelet where curry powder is added to the egg mixture, blending a subtle curry aroma with a colorful veggie texture.
Kim Jin-soon's Soybean Sprout Bibimbap
A simple soybean sprout bibimbap made by topping blanched soybean sprouts with a special soy sauce seasoning packed with vegetables.