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186 recipes found.
Kim Jin-soon's Squid and Thinly Sliced Pork Belly Rice Bowl
A rice bowl made by quickly stir-frying squid in the savory oil from thinly sliced pork belly, topped with a special sauce and chopped perilla leaves.
Aha Bujang's Jeonju Hyundaiok Restaurant-Style Soybean Sprout Hangover Soup
Jeonju-style soybean sprout hangover soup with a rich broth made from dried pollock and anchovies, topped with squid, raw garlic, and sour kimchi
Maeil Matna Bibim Carrot Gnocchi
A distinctive carrot dish made by mixing boiled and mashed carrots with potato starch to form chewy gnocchi, then tossing them in a savory and spicy peanut oil sauce.
Kim Jin-soon's Woosamgyeop Neoguri Stir-fried Noodles
A Chinese-style Neoguri stir-fried noodle dish made by pouring hot scallion-infused oil from stir-frying thinly sliced beef short plate (woosamgyeop) and large green onion over ramyun seasoning.
Kim Jin-soon's Lettuce Geotjeori
A Korean BBQ restaurant-style lettuce geotjeori made by lightly tossing thoroughly drained lettuce with a sweet and tangy soy sauce seasoning.
Kim Jin-soon's Canned Tuna Braised Radish
A rice thief braised radish dish where radish is simmered in seasoning sauce for 20 minutes until tender, then canned tuna is added with its liquid and simmered for 3 more minutes.
Kim Jin-soon's Buckwheat Makguksu
A quick bibim buckwheat makguksu made with a golden-ratio basic sauce and perilla oil, without grinding any fruit.
Kim Jin-soon's Ugly Zucchini Steamed Dish
Thickly sliced zucchini steamed gently over low heat with saeujeot and perilla oil to bring out the natural flavor of the ingredients
Kim Jin-soon's Seasoned Cockles
Seasoned cockles made plump and tender by steaming with one cup of water, just like the secret method of a side dish shop
Kim Jin-soon's Altari Kimchi
Crisp and refreshing altari kimchi made with 30 years of know-how, using kelp glutinous rice paste and a sequential salting method
Ttukdak Hyung's Traditional Yukgaejang
A rich and savory traditional yukgaejang with deep broth from stir-frying green onions and gochugaru in beef fat rendered from brisket, replicating the flavor of famous restaurants.
Baek Jong-won's Cheese Pork Back Ribs
Pork back ribs, after blood removal, are simmered in a sweet and salty sauce, then generously coated with savory pizza cheese for a home-party-ready dish.