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604 recipes found.
Kim Jin-soon's Tuna Braised Tofu
A rice thief braised dish that simmers tofu and even the oil from canned tuna until glossy and savory.
Ttukdak Hyung's Aged Kimchi Mokdori Stew
A rich and thick kimchi stew, inspired by dakbokkeumtang, made with thick pork neck and aged kimchi instead of chicken, with added potatoes.
Aha Bujang's Whole Nakji Somyeon
Whole blanched nakji and fire-charred vegetables stir-fried dry with gochugaru and a special sauce, served with somyeon
Seonkyoung Longest's Soy Garlic Chicken Ramen
A super simple brothless ramen made by pan-frying chicken thighs until crispy, then simmering them in a soy garlic sauce and stir-frying with ramen noodles.
Lee Hye-jung's Premium Braised Tofu
A meticulously prepared premium tofu dish where seasoned tofu is pan-fried in large pieces, topped with stir-fried beef and colorful vegetables, then steamed until moist and tender.
Maeil Matna Chicken Ramyun
A deeply flavorful chicken ramyun made by grilling chicken breast marinated in doubanjiang until charred, topping it generously, and serving it in a soy milk chicken broth.
Maeil Matna Tuna Radish Jjageuli
A radish jjageuli made by simmering thickly julienned radish in a sweet and spicy sauce, then adding a can of tuna with its oil to create a braised fish flavor.
Maeil Matna Tofu Mandu
Seasoned ground pork stuffed into tofu, pan-fried, then simmered in a savory soy sauce glaze
Maeil Matna Kimchi Rolled Dumplings
A diet-friendly kimchi dumpling made by wrapping pork filling in aged kimchi instead of flour dumpling skins and steaming easily in the microwave
Kim Jin-soon's Canned Tuna Braised Radish
A rice thief braised radish dish where radish is simmered in seasoning sauce for 20 minutes until tender, then canned tuna is added with its liquid and simmered for 3 more minutes.
Kim Jin-soon's Braised Burdock Root
A banchan shop-style braised burdock root that removes bitterness by stir-frying in oil and then simmering in a soy sauce seasoning until chewy.
Kim Jin-soon's Mackerel Braised in Doenjang
A Japanese-style braised mackerel made by simmering grilled mackerel in a savory doenjang and soy sauce glaze until the sauce reduces, with no fishy smell.