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472 recipes found.
Seonkyoung Longest's Edamame Guacamole
A healthy guacamole dip made by blending peeled boiled green soybeans and ripe avocado with lime juice and mixing in spicy vegetables
Okjubu's Gungchae Jangajji
A simple and quick pickle recipe using gungchae, known for its crisp and crunchy texture, soaked in a simmered soy sauce brine.
Okjubu's Scallop and Konjac Salad
Enjoy chewy scallops with a tangy-sweet secret dressing and low-calorie konjac noodles, perfect for a satisfying yet guilt-free snack.
Lim Sung-geun's Barley Gullfish Jjigae
A fragrant barley gullfish stew simmered with fresh watercress and mint in a rich soybean paste broth, free from any fishy odor.
Yoon Yi-ryeon's Spicy Fish Cake Stir-fry
Flat fish cakes are pan-fried until golden, then stir-fried with Korean hot chili peppers and onion for a spicy, peppery side dish.
Hwang Jin-sun's Stir-fried Pork Skin
An authentic Chinese-style bar snack made by deep-frying dried pork skin, steaming it in broth, and then stir-frying it with vegetables in a spicy chili oil sauce.
Yoon Yi-ryeon's Dandelion Kimchi
A spring delicacy kimchi that whets the appetite by mixing bitter spring dandelions with sweet pear juice and fermented anchovy sauce seasoning.
Okjubu's Menran Mayo Tofu Fritters
A unique delicacy featuring crispy, juicy tofu fritters topped with a spicy, savory menran mayo sauce that balances richness with the freshness of green chili peppers.
Okjubu's Chicken Wings with Mayonnaise
A delicious dish featuring chicken wings simmered in a sweet and savory sauce, finished with rich mayonnaise for a deep, nutty flavor.
Yoon Yi-ryeon's Autumn Dongchimi
A refreshing and crunchy dongchimi made with autumn thinned radishes and green mustard greens.
Ttukdak Hyung's Jokbal Twigim
Crispy on the outside, tender on the inside: trendy pork trotter dish boiled for 2 hours with ssanghwa tea and jocheong, then coated in breadcrumbs and deep-fried.
Chinese Cuisine Witch's Mala Oil
A versatile mala oil that enhances the flavor of mala dishes by stir-frying vegetables and spices in chili oil and then simmering them.