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326 recipes found.
Yoon Yi-ryeon's Braised Mackerel
A braised mackerel recipe that delivers deep flavor without any fishiness. Rice water and starch are used to adjust the consistency, while potatoes and radish are pre-seasoned to enhance the savory taste.
Yoon Yi-ryeon's Godulbaegi Kimchi
An autumn kimchi made by mixing bitter godulbaegi with a seasoning of pear, onion, dried chili peppers, scallions, and fresh chestnuts.
Yoon Yi-ryeon's Braised Soybeans
Braised soybeans with a fluffy, chestnut-like texture. By braising only long enough to absorb the seasoning rather than simmering for a long time, the beans retain their soft texture.
Ttukdak Hyung's Mongolian Beef
Sizzling beef coated in starch and fried until crispy, then simmered in a savory, garlicky soy sauce
Ttukdak Hyung's Restaurant-Style Rice Chicken Gangjeong
Chicken thigh meat coated with rice flour and fried batter, deep-fried twice for extra crispiness, then tossed in a spicy-sweet sauce made from ketchup and gochujang, creating restaurant-style rice chicken gangjeong.
Striker Chef's Premium Abalone Steamed Rice
A premium nourishing rice dish featuring abalone slowly steamed for a long time with kelp and radish to enhance their natural sweetness, finished with a special ginger soy sauce.
Okjubu's Moksal Gamja Jorim
A rice thief side dish made by braising fluffy potatoes and chewy pork neck in a sweet and savory sauce.
Okjubu's Tuna in Radish Stew
A delicious, sweet-and-savory radish stew with generous chunks of rich tuna, simmered in a spicy-sweet sauce—perfect side dish to make rice disappear.
Okjubu's Bibimbap Guksu
A refreshing, tangy, sweet, and spicy bibimbap guksu that stays moist until the last bite without becoming dry
Lim Sung-geun's Gochujang Squid Salad
A beloved side dish that remains moist and never becomes hard, even when cooled—spicy-sweet and delicious.
Lim Sung-geun Spicy Sweet Yellow Croaker Grilled
Spicy sweet yellow croaker grilled with blended onions and pears, delivering a gourmet restaurant-style flavor
Ttukdak Hyung's Rice Cooker Jokbal Skin
Pork skin parboiled in soju, then braised in a rice cooker with a sauce made from ssanghwa-tang (Korean herbal tonic) and chunjang (black bean paste) to create a chewy, collagen-rich jokbal-style snack.