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310 recipes found.
Solo Cooking God's Thinly Sliced Pork Belly Soft Tofu Braise
Thinly sliced pork belly soft tofu braise simmered down with just a little broth for a clean taste without heaviness, using soy sauce, fish sauce, and oyster sauce without doenjang or gochujang
Aha Bujang's Wok-Fired Meat Sundubu Jjigae
A restaurant-style meat sundubu jjigae loaded with ground pork and vegetables, finished with Chinese-style wok oil for a smoky, spicy kick.
This Man's Cook's Enoki Mushroom Minced Pancake
A savory pancake made by finely chopping leftover mushroom stems and scraps from making three-color pancakes, creating a rich, tender bite similar to odeng.
Kim Dae-seok's Beef Radish Soup
A deep-flavored beef and radish soup with a clear, refreshing broth, made by quickly removing blood and impurities from the meat without frying, using flour for rapid purification.
Ttukdak Hyung's Dongchon Shabu Kalguksu
Enjoy Dongchon Shabu Kalguksu with spicy broth, watercress, mushrooms, and beef, plus stir-fried rice at the end.
Hwang Jin-sun's Crab Meat Soup
A Chinese-style crab meat soup simmered clear and deep, featuring tender crab meat and chewy enoki mushrooms, topped with cloud-like egg white foam
Ttukdak Hyung's Daegu-style Chinese Spicy Rice Bowl
Quickly stir-fry pork, cocktail shrimp, and assorted vegetables in a spicy chili seasoning, thicken the sauce slightly with starch water, then serve over rice and mix well to enjoy this Daegu-style Chinese spicy rice bowl.
Kim Dae-seok's Beef Bulgogi
Authentic beef bulgogi made by marinating beef sirloin in a special soy sauce seasoning with finely blended pear and onion, then stir-frying with mushrooms and glass noodles until just right.
This Man's Cook's Bulgogi Japchae
A festive-style japchae packed with rich bulgogi flavor, made by cooking noodles directly in seasoned broth without boiling them separately—resulting in a non-burnt, deeply savory dish.
Ttukdak Hyung's Chain-Style Bean Sprout Bulgogi
Sautéed spicy-sweet gochujang sauce with pork belly, bean sprouts, and onions, finished with perilla leaves and enoki mushrooms for a hearty and satisfying dish.
Okjubu's Mushroom Soy Sauce Stew
A convenient side dish made by pan-frying leftover mushroom scraps until chewy, then simmering them in a rich, savory homemade sauce that's perfectly balanced between sweet and salty.
Yoon Yi-ryeon's Sundubu Jjigae
A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.