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903 recipes found.
Striker Chef's Vongole Pasta
A restaurant-level pasta that maximizes the refreshing umami of clams and the flavor of olive oil, with a touch of fish sauce for depth.
School Chef's Ogolgye Stir-fried Chicken
A recipe for Ogolgye stir-fried chicken from the School Chef that captivated Michelin-star chefs during the blind mission of Culinary Class Wars.
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.
Okjubu's Air Fryer Japchae-Style Beef and Soybean Paste Stew
A rich and deeply flavorful soybean paste stew made in the air fryer's inner pot by combining doenjang seasoning, abundant vegetables, and brisket all at once for a convenient one-pot meal.
Okjubu's Bean Sprout Rice
Stovetop bean sprout rice that's moist and crisp without any failed heat control, served with a generous spicy green onion sauce
Okjubu's Spicy Fish Cake Rice Rolls
A highly addictive mini rice roll packed with spicy stir-fried fish cake that keeps drawing your hand back for more
Choi Kang-rok's Braised Fish in Soy Sauce (Nitsuke)
A Japanese-style braised fish in soy sauce, cooked quickly over high heat from start to finish to preserve a tender texture and enhanced with the deep aroma of burdock root.
Yoon Joomo's Garaetangtteok Bokkeum
A luxurious garaetangtteok bokkeum with deep, rich flavor built layer by layer using a savory yellow croaker stock, slow-simmered beef, and green onions.
Choi Kang-rok's Cuttlefish and Dried Persimmon Ramen
A signature ramen by Chef Choi Kang-rok that deepens flavor with tuna sauce and minced garlic, then amplifies richness with dried persimmon and chewy cuttlefish.
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.
Yeo Kyung-ok's Seafood Yangjangpi
A premium Chinese-style dish featuring a variety of fresh seafood and vegetables stir-fried with a smoky aroma, served with a sharp mustard sauce that delivers a bold kick.
Jung Ji-sun's Chinese-Style Cod Fish Gwangjeong
A Chinese-style stir-fried cod fish dish with a savory, spicy, and slightly sweet flavor, made by frying the cod without any fishy odor until crispy, then stir-frying it with doubanjiang and huangdoujang sauce.