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3,024 recipes found.
Striker Chef's Matdasi Jjusam
A deeply savory stir-fry of baby octopus and pork belly made with Sanchae Matdasi, a military camp seasoning.
This Man's Cook Mixed Vegetable Bibimbap with Seasoned Sauce
A hearty vegetable meal featuring various vegetables steamed at different times for crisp texture, dipped in a spicy-sweet soy sauce dressing
Maeil Matna Cheese Spicy Galbijjim
Spicy braised short ribs made by simmering seasoned LA galbi with chili powder and cheongyang chili peppers, then topped with melted mozzarella cheese
Kim Dae-seok's Fruit-Seasoned Oi Sobagi
stuffed cucumber kimchi with a secret fruit seasoning and a special cross-cut technique, staying crisp without softening
Yoon Yi-ryeon's Instant New-Season Onion Muchim
A quick side dish made by tossing crisp new-season onion and chili pepper in a gochujang sauce right before serving.
Yoon Yi-ryeon's Rapeseed Greens Namul
A clean and mild spring greens side dish made by adding cheongyang chili pepper and seasonings to tenderly blanched rapeseed greens.
Yoon Yi-ryeon's Stir-fried Round Zucchini
A summer side dish made by thinly slicing round zucchini, salting with salted shrimp, then stir-frying with garlic and onion in sesame oil, briefly steaming the zucchini, and finishing with red chili pepper and fish sauce.
Yoon Yi-ryeon's Shiitake Mushroom Japchae
A simple japchae made by stir-frying shiitake mushrooms and glass noodles together, harmonized with oyster sauce and jin soy sauce.
Yoon Yi-ryeon's Hobak Buchu Jeon
A crispy pancake made with Korean zucchini, garlic chives, onion, perilla leaves, and chili peppers.
Yeo Kyung-ok's Soybean Sprout Chicken Stir-Fry
A quick and spicy stir-fry of chicken and crisp soybean sprouts with green chili and oyster sauce
Hwang Jin-sun's La Rou Deopbap
A uniquely flavored rice bowl made by preparing your own Chinese-style bacon (la rou), stir-frying it with vegetables, and steaming it to perfection.
Raymon Kim's Beef Paprika Stir-Fry
A Southeast Asian-style stir-fry that quickly sears over high heat to preserve the crisp texture of paprika and the rich, savory juices of beef.