All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
4,035 recipes found.
YOOXICMAN's Butter Chicken Curry
A rich and spicy butter chicken curry made by simplifying the authentic New Delhi Indian recipe into a one-pot method, then blending for a smooth finish.
Aha Bujang's Yaki Udon
A restaurant-style stir-fried udon with seafood and cabbage seared over high heat to bring out a smoky, savory depth.
Ttukdak Hyung's Restaurant-Style Cream Pasta
A restaurant-style cream pasta featuring bacon and thinly sliced beef short plate in a rich cream sauce with a spicy kick from cheongyang chili peppers.
Aha Bujang's Yeolmu Guksu
A refreshingly tangy yeolmu guksu made by mixing store-bought dongchimi broth and yeolmu kimchi liquid in a 1:1 ratio
Maeil Matna Tuna Sundubu Jjigae
A super simple stew made by creating chili oil with scallion-infused oil and gochugaru, then simmering canned tuna, sundubu, and egg until rich and flavorful.
Ttukdak Hyung's Super Simple Yukgaejang
Recreate a deep, spicy beef bone broth soup using Sari Gomtang noodles, topped with stir-fried scallions and chili flakes, all for just 2,000 won.
Jung Ho-young's Chili Shrimp
A simple Chinese-inspired dish that takes just 15 minutes to make—no frying required. Sear shrimp in a pan, then stir-fry with a golden ratio of sweet chili sauce and ketchup for a deliciously tangy-sweet flavor.
YOOXICMAN's Authentic Fukuoka Motsunabe
A Fukuoka-style beef large intestine hot pot simmered with chewy, savory beef large intestine and plenty of vegetables in a soy sauce broth deeply infused with kombu and katsuobushi.
Kim Dae-seok's Doenjang-Pickled Green Chilies
A crisp, non-salty pickled green chili made with a rich soybean paste marinade enhanced with flour slurry and ginger liquor
Aha Bujang's Whole Pork Kimchi Jjim
A whole kimchi jjim that maximizes the deep flavor of meat juices and fully cooked kimchi through systematic heat control and braising
Kim Dae-seok's Gochujang Pickle
A deep-flavored gochujang pickle enhanced with soy sauce, doenjang, licorice root, and soju, maintaining crispness even after long storage without becoming soggy.
Lee Won-il's Ssamchu Carbonated Mul-kimchi
A mul-kimchi that preserves the crunchiness of blanched ssamchu stems and maximizes the refreshing, fizzy taste with a special broth made from store-bought pear juice and carbonated water.