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592 recipes found.
Ttukdak Hyung's Fire-Flavored Kal-manduguk
A spicy and rich fire-flavored kal-manduguk made by stir-frying ground beef and napa cabbage heart until smoky, then simmering with dumplings and knife-cut noodles in a pre-made beef bone broth.
Kim Dae-seok's Chives in Soy Sauce
A savory chive side dish seasoned with dried anchovy sauce and salt, perfect as a flavorful companion to grilled meats.
Sung Si-kyung's Garlic Chives and Egg Stir-fry
A super simple dish of soft scrambled eggs quickly stir-fried with crunchy garlic chives and the savory depth of oyster sauce.
Yoon Yi-ryeon's Mini Skewered Pancakes
Mini skewered pancakes made easily by binding julienned ingredients with starch and egg wash instead of skewering them on toothpicks, then pan-frying until golden.
School Chef's Haemul Pajeon
Maximizing umami by adding tuna extract and sugar to the buchimgaru batter, with plenty of squid for a premium seafood scallion pancake.
Lim Sung-geun's Rice-Bolstering Chives Kimchi
A chives kimchi that focuses seasoning on the white stems, reducing spiciness while enhancing savory depth.
Aha Bujang's Osorigamtu Sundae Gukbap
A sundae soup dish made by blanching osorigamtu first to reduce any off-flavor, then simmering it deeply with perilla seed powder and garlic without using beef bones.
Aha Bujang's Donggeurangttaeng
Handmade donggeurangttaeng pan-fried to a golden brown with a golden-ratio soy sauce seasoning and a starch coating that locks in the juices.
Aha Bujang's Korean BBQ Ssamjang
A super simple ssamjang that recreates the deep, savory flavor of ssambap specialty restaurants by adding cooking wine, minced garlic, and more to store-bought ssamjang.
Aha Bujang's Spicy Frozen Pollock Stew
A hearty, spicy frozen pollock stew loaded with pollock milt and cod roe, finished with a special wild chive dipping sauce that rivals restaurant quality.
Seonkyoung Longest's Vegan Chow Fun
Vegan chow fun with wide rice noodles, tofu, shiitake mushrooms, garlic chives, and mung bean sprouts stir-fried over high heat for an intense wok hei flavor
Ttukdak Hyung's Ddeongboshah
A crispy fried snack made by mixing shrimp, scallions, and green chili with tempura flour and butter, stuffing it into fish cake, then deep-frying until golden.