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221 recipes found.
Yoon Yi-ryeon's Baechu-jeon
Crispy pan-fried jeon made with winter napa cabbage, leftover vegetables from the fridge, and seafood
Aha Bujang's Chinese-Style Pan-Fried Glass Noodles
A unique stir-fried noodle dish made with thick Chinese glass noodles, cucumber, garlic chives, and oyster sauce, wok-fried over high heat for a smoky aroma.
Aha Bujang's Seafood Bun Cha Cold Udon
A Southeast Asian-style cold udon made by pouring a sweet, sour, and spicy nuoc mam-style special sauce over blanched seafood and udon noodles.
Okjubu's Garlic Chives and Fish Cake Stir-Fry
A side dish of crisp garlic chives and chewy fish cake stir-fried in a spicy-sweet gochujang sauce
Okjubu's Garlic Chives Stir-Fry
A simple and quick side dish with crisp texture and spicy-sweet seasoning, perfect as a rice accompaniment.
Lim Sung-geun's Garlic Chive Geotjeori
A super-simple garlic chive muchim made with an all-purpose seasoning sauce that works for all kinds of ssam vegetables and geotjeori.
Kim Dae-seok's Garlic Chives and Peas Fritters
A unique appetizer made by blanching pungent garlic chives and savory peas, coating them with glutinous rice flour, steaming, drying, and frying until crispy on the outside and chewy on the inside.
Kim Dae-seok's Boiled Sea Snails and Sea Snail Soup
Recipe for boiled sea snail with doenjang and green chili, perfectly removing fishy odor, paired with a refreshing scallion soolguk
Yoon Yi-ryeon's Fresh Eggplant Muchim
A crunchy delicacy made by julienning fresh young eggplant raw and tossing it with garlic chives, chili peppers, and a soy sauce-based seasoning.
Yoon Yi-ryeon's Old Cucumber and Seaweed Muchim
A summer side dish of old cucumber and seaweed tossed in a tangy dressing of fermented fish sauce, vinegar, and raw sugar
Aha Bujang's Korean freshwater snails (olgaengi/daseulgi) Doenjang Jjigae
A special jjigae with a refreshing twist, packed with slightly bitter and chewy Korean freshwater snails (olgaengi/daseulgi) in a savory doenjang stew
Yoon Yi-ryeon's Old Cucumber Naengguk
A refreshing summer cold soup made with old cucumber and cheonggak (or miyeok). Deepened with soup soy sauce and fish sauce, it harmonizes sweet and sour flavors.