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325 recipes found.
School Chef's Ganjang Eomuk Bokkeum
A soft and savory soy sauce stir-fried fish cake that children can enjoy deliciously.
Okjubu's Hwangtaechae Muchim
A soft and tender dried pollock strip salad coated in a sweet and spicy sauce with a deep nutty flavor from sesame oil.
Okjubu's Pork Belly and Water Dropwort Fried Rice
A delicious bowl of fried rice seasoned with a spicy-sweet homemade sauce, stir-fried in savory pork belly fat and fragrant water dropwort
Lee Yeon-bok's Hangjeongsal Buchu Bokkeum
A quick stir-fry of crunchy Asian chives and chewy pork collar in a sweet and savory golden ratio sauce.
Okjubu's Super Simple Red Japchae
A super simple noodle dish where you quickly boil ramen without soaking it beforehand, then lightly toss it with a spicy-sweet tteokbokki-style sauce and enjoy with sausages, fish cake, and rice cakes.
Lim Sung-geun's Broth Tteokbokki
A restaurant-quality broth tteokbokki recipe with a clean, refreshing spiciness—no gochujang used, so it’s never greasy or heavy.
Lim Sung-geun's Cod with Spicy-Sweet Marinade
A premium, high-end bistro-style dish featuring crispy exterior and moist interior cod, enhanced with a rich, savory-spicy-sweet homemade marinade.
Lim Sung-geun's Dried Anchovy Jjim
A versatile, sweet-salty jjim base enhanced with crispy-fried anchovies for deep, rich flavor—perfect as a top rice companion side dish.
Lim Sung-geun's Universal Radish Stew Base
This versatile radish stew base, inspired by Namdaemun galchi jorim style, can be used as a foundation for any fish stew or dried anchovy stew.
This Man's Cook Tofu and Eggplant Stir-Fry
A side dish featuring golden-brown fried tofu and eggplant with moisture removed in the microwave, stir-fried in doubanjiang sauce for a satisfying texture without sogginess.
This Man's Cook Pork Ribs-Style Neck Steak Grilled
A clean and practical meat dish made by marinating thick-cut pork neck steak in rich, savory ribs-style marinade for 24 hours before grilling.
This Man's Cook's Tteokguk Tteok Gwangjeong
A delicious snack made by baking leftover tteokguk tteok and Vienna sausages until crispy, then tossing them in a sweet-and-sour ketchup gochujang sauce