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1,109 recipes found.
Okjubu's Snail Soybean Paste Stew
The ultimate rice companion—rich, savory homemade soybean paste stew with chewy snails and crisp vegetables simmered to perfection.
Park Eun-young's Sichuan Tangbap
A clear broth with a subtle, spicy kick from green chili peppers, characteristic of Sichuan-style tangbap without a red hue
Lee Yeon-bok's Glutinous Chicken Steamed with Glutinous Rice
A special Chinese-style chicken dish by Chef Lee Yeon-bok, where steamed glutinous rice is evenly coated onto marinated chicken thighs and then steamed in a bamboo steamer.
Lee Yeon-bok's Snail Mapo Tofu
A simple and quick mapo tofu with chewy snails instead of minced meat, enhancing the texture.
Lim Sung-geun's Delicious Soybean Paste Steamed Perilla Leaves
A hearty, savory steamed perilla leaf dish seasoned with delicious soybean paste—never too salty, perfect as a side for rice.
Park Eun-young's Yurin-gi
A delicious dish featuring chicken that is double-fried for an intense crunch, served with a sweet and sour chili soy sauce.
This Man's Cook Cabbage Salad
Cabbage preserved in salt to retain crispness, tossed with a non-greasy chili powder seasoning and fragrant perilla leaves for a refreshing, sweet-and-sour vegetable side dish.
Yoon Yi-ryeon's Chili Leaf and Chili Pepper Muchim
An autumn delicacy side dish made by blanching whole chili leaves and Korean mild crunchy green chili peppers, then seasoning with fermented anchovy sauce.
Ttukdak Hyung's Soy Sauce Crab
Soy sauce crab made by boiling cleaned flower crabs with soy sauce, honey syrup, teriyaki sauce, and green chili peppers, then cooling the marinade and letting it mature for two days to achieve a rich umami flavor and spicy kick.
Ttukdak Hyung's Jokbal Sueot
A tender pork belly stewed with Chinese herbal decoction, ginger, whole peppercorns, and other seasonings, served with a spicy sauce
Ttukdak Hyung's Myeongran Al Tang
A savory myeongran al tang simmered in a refreshing anchovy broth with myeongran paste, tofu, and radish, delivering a bold yet deeply flavorful taste.
Baek Jong-won's Jokbal Bap
A rice bowl that recreates the smooth texture and flavor of Thailand's Kaokamu by simmering leftover jokbal in a soy sauce and sugar base.