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3,160 recipes found.
Baek Jong-won French Toast
A soft, melt-in-your-mouth French toast made by soaking bread in a mixture of egg, milk, and sugar, as perfected by Baek Jong-won.
Jung Ho-young's Pork Tenderloin Jangjorim
A satisfying side dish combining tender pork tenderloin with soft, runny soft-boiled eggs
Jung Ho-young's Pudding-style Egg Custard
A Japanese-style egg custard with a smooth, silky texture like pudding, made by using a rice bowl instead of a clay pot, straining through a fine sieve, and carefully controlling heat in a steamer.
Aha Bujang's Soybean Sprout Gukbap
A restaurant-style gukbap featuring a sweet broth made by simmering squid and soybean sprouts, deepened with dipori packs and saeujeot, and topped with seasoned soybean sprouts.
Kim Jin-soon's Eggplant Japchae
A special eggplant japchae stir-fried to a chewy texture without sogginess by salting and draining the eggplant with starch syrup and salt.
Solo Cooking God's Boiled Egg Rice Bowl
A super simple breakfast substitute that’s ready in just 1–2 minutes without fire—simply mash store-bought soft-boiled eggs with seasoning.
Aha Bujang's Old-Style Tteokbokki
A nostalgic pan-tteokbokki recipe simmered down with just three ingredients—starch syrup, beef dashida, and gochugaru—without gochujang.
Kim Dae-seok's Electric Rice Cooker Castella
A nostalgic castella baked to perfection using an electric rice cooker and hand blender, without needing an oven
Ttukdak Hyung's Sausage Rice Bowl
A rice bowl featuring grilled sausages topped with a bold, smoky Chinese-style scallion and onion sauce quickly stir-fried over high heat.
Maeil Matna Popular Song Sandwich
A nostalgic broadcasting station sandwich combining crunchy cabbage salad, savory egg-crab stick salad, and tangy strawberry jam
Kim Jin-sun's Egg Dumpling Soup
A super simple egg dumpling soup made faster than ramyun, with a clean broth infused with minced garlic and soft egg ribbons.
Kim Dae-seok's Dongtaetang
A clean-tasting frozen pollock stew enhanced with fresh seafood flavor from clams and warty sea squirts, using a rich anchovy broth where salt is added first to prevent the fish flesh from breaking apart.