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6,321 recipes found.
Ttukdak Hyung's Chungmu Gimbap
Chungmu gimbap with spicy stir-fried dried radish strips, squid, and Korean fish cake (eomuk)
Seonkyoung Longest's Vegan Gyoza Dumplings
Crispy on the outside, moist on the inside vegan gyoza dumplings, made chewy with grated yam and pan-fried with a flour-water slurry to create a crispy wing.
Ttukdak Hyung's Geomjang Jjigae Rice
Gejang jjigae rice made by cooking steamed geodaeu with rice and radish, served with a savory sauce
Seonkyoung Longest's Garlic Rice
A Filipino-style garlic rice made by toasting garlic in rich butter to release its aroma, then cooking the rice in that fragrant oil for a nutty, flavorful finish.
Seonkyoung Longest Asian Zing Chicken Wing Roast
An oven-baked chicken wing dish tossed in a special Asian sauce that balances spiciness and sweetness, with a crispy exterior.
Ttukdak Hyung's Beef Silver Skin Curry
A rich Japanese-style curry made by simmering beef silver skin and trimmings for a long time, enhanced with Worcestershire sauce and ketchup.
Jung Ho-gyun's Spicy Marinated Crab Pasta
A special pasta that explodes with crab flavor and spicy savoriness by stir-frying leftover spicy marinated crab sauce with minced garlic and pasta water
Jung Ho-gyun's Bulgogi Butter Egg Rice
A sweet and savory egg rice made by arroser-ing a fried egg with store-bought bulgogi sauce, butter, and garlic flavor
Lee Hye-jung's Gourd Yeonpotang
A clear and refreshing soup combining the sweet, cool flesh of gourd with tender Korean small octopus (nakji)
Ttukdak Hyung's Pork Rice Soup and Pork Bone Hangover Soup
A hearty pork rice soup and pork bone hangover soup made by simmering pork spine bones and pork foreleg in broth with wilted napa cabbage and seasonings.
Ttukdak Hyung's Ddeokgalbi Jukbap
A hearty ddeokgalbi jukbap featuring beef and pork on a savory soy-based rice stew, served generously in one bowl.
Ttukdak Hyung's Radish Salad with Soybean Paste Bibimbap
A hearty radish salad bibimbap made with crisp radish salad and a rich, savory soybean paste stew simmered in dried anchovy-kombu broth.