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160 recipes found.
Maeil Matna's Seaweed Tofu Jeon
Tofu jeon made by mashing tofu, adding savory depth with fermented sand lance sauce, and pan-frying with seasoned seaweed for a nutty finish
Kim Jin-soon's Kimchi Suyuk
Pork belly seared on all four sides until golden, then simmered with whole napa cabbage kimchi, large green onion, onion, and seasonings, finished with perilla oil for a rich, savory kimchi suyuk.
Kim Jin-soon's Oi Sobagi
Crunchy oi sobagi stuffed with glutinous rice paste and savory seasoning, perfect with ramyun
Kim Jin-soon's Jeju-Style Braised Hairtail
Jeju-style braised hairtail made by simmering radish and hairtail in rice starch water made from boiling raw rice, with doenjang adding a savory depth.
Yoon Yi-ryeon's Garlic Chive Jjabagi
A super simple, all-purpose garlic chive seasoning sauce that explodes with fragrance and savory depth when served with rice, bibim noodles, or grilled meat.
Ttukdak Hyung's Geotjeori Seasoning Sauce
A seasoning made by blending apple, pear, garlic, and fermented anchovy sauce, then tossed with fresh vegetables like napa cabbage heart and scallions for an instant geotjeori.
Kim Jin-soon's Squid and Dried Radish Muchim
A banchan shop-style side dish that adds the chewiness of grilled semi-dried squid to dried radish, with the fishy smell removed using cooking wine.
Kim Jin-soon's Cucumber Muchim
A driver's diner-style cucumber muchim made by salting cucumbers to bring out their crunch, then tossing them with a sweet-and-sour sauce and shredded onion.
Kim Jin-soon's Kimchi Kongbiji Jjigae
A savory kimchi kongbiji jjigae made simply by adding all seasonings 1 tablespoon at a time
Kim Jin-soon's Radish Muchae Bibimbap
A special bibimbap made by mixing rice with crunchy radish muchae seasoned with fermented sand lance sauce, topped with sesame oil and a fried egg
Kim Jin-soon Songtan Budae Jjigae
Songtan-style budae jjigae with deep, restaurant-quality broth using Sari Gomtang ramyun soup powder and ground beef
Yoon Yi-ryeon's Thinned-Out Radish Kimchi
A special kimchi made by salting tender thinned-out radishes and tossing them in a seasoning with red chili pepper syrup and sesame oil to tame the grassy notes of the stems.