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114 recipes found.
Jung Ji-sun's Premium Rose Dim Sum
A premium luxury dim sum dish crafted by stuffing fresh sea scallops and high-quality Hanwoo sirloin into a rose-shaped pastry, creating a stunning visual masterpiece.
Lee Yeon-bok's Black Vinegar Eggplant
An incredible combination of crispy fried eggplant and a tangy-sweet Chinese black vinegar sauce
Yeo Kyung-ok's Chinese-style Japchae
A Chinese-style japchae with a chewy texture that stays intact, made by stir-frying noodles directly with meat and vegetables over high heat without pre-mixing the noodles, preventing burning and preserving rich flavor.
Jung Ho-gyun's Dak Gomtang Pasta
A super-simple pasta made by simmering store-bought chicken breast and chicken powder with mashed potato to create a deep dak gomtang broth
Lee Won-il's Yanggogi Sauce Chadol Jjambbong
Spicy chadol jjambbong with a rich, exotic flavor from yanggogi seasoning (tsuran)
Yeo Kyung-rae's Seafood Jjamppong
The ultimate homemade seafood jjamppong recipe from Yeogane that delivers deep, rich broth flavor right at home
Yeo Kyung-ok's Premium Abalone Dish
A luxurious Chinese dish crafted to wish for family health and happiness, quickly stir-fried over high heat with precious seafood and colorful vegetables in oyster sauce.
Yeo Kyung-ok's Shrimp Fried Rice
A premium Chinese-style shrimp fried rice that maximizes the texture of fluffy grains and chewy shrimp, using ready-made rice for a restaurant-quality result at home.
Aha Bujang's Chicken Broth Gyoza Kalguksu
A kalguksu made by boiling thin chicken dumplings and frozen kalguksu noodles in a homemade chicken broth, topped with chicken and vegetable garnish.
Lee Yeon-bok's Old-fashioned Jjambbong
A traditional, authentic restaurant-style jjambbong with rich smoky flavor and refreshing broth, taught by master Chinese chef Lee Yeon-bok.
Yeo Kyung-ok's Samseon Udon
Chinese-style samseon udon with generous amounts of seafood and vegetables, resulting in a clear and refreshing broth
Yeo Kyung-ok's Chives Stir-Fry
A quick stir-fry cooked for just one minute over the highest heat, maximizing the aroma and crisp texture of chives