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6,321 recipes found.
Lee Hye-jung's Stir-Fried Seaweed Stem and Enoki Mushroom
A clean-tasting stir-fried seaweed stem dish with no fishy odor, enhanced with crunchy enoki mushrooms.
Lee Jae-hoon's Aglio e Olio
An authentic aglio e olio made by gently cooking crushed whole garlic over low heat and emulsifying vegetable broth with oil
Ttukdak Hyung's Spicy Garlic Galbi Jjim
A spicy, savory stew made with diced galbi meat and chewy garaetang, simmered in a fiery gochugaru sauce for a bold, satisfying bite.
Maeil Matna Whirlwind Gimbap
A unique gimbap rolled tightly in a whirlwind pattern with colorful fillings lined up on the seaweed
Maeil Matna Orange Chicken
American-style Chinese chicken made by coating refried crispy chicken breast in a sweet and sour sauce made with fresh orange juice and brown sugar
Maeil Matna Spicy Stir-fried Squid
A spicy stir-fried squid made by first stir-frying the seasoning paste in scallion-infused oil and adding soy sauce for a smoky flavor, all without excess moisture.
Maeil Matna Crispy Tofu Gangjeong
Tofu is frozen, thawed, baked until crispy in the oven, then tossed in a sweet and spicy dakgangjeong sauce to create a crispy outside, moist inside tofu gangjeong.
Maeil Matna Garlic Butter King Oyster Mushroom Grill
Chewy king oyster mushrooms baked in the oven with a savory garlic butter sauce and crispy breadcrumbs
Sung Si-kyung's Cabbage Cheese Pancake
A wine-pairing cheese pancake made by browning cheese on the pan bottom, then topping it with cabbage bound with potato starch and stir-fried bacon, and pan-frying until crispy.
Eonam Teacher's Gejang Sauce Bibim Naengmyeon
A bibim naengmyeon made with a sweet and spicy marinated crab sauce, served with naengmyeon noodles boiled for just 50 seconds.
Eonam Teacher's Chadol Stir-fried Pasta
A 10-minute stir-fried pasta made by stir-frying thinly sliced beef brisket (chadolbagi) with scallion-infused oil, oyster sauce, and soy sauce over high heat to bring out a smoky wok flavor.
Kim Jin-soon's Beef Bone Seaweed Soup
A super-fast seaweed soup that develops deep flavor in just 10 minutes using seaweed soaking water and beef bone broth