All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
4,598 recipes found.
Baek Jong-won's Charred Flavor Egg Fried Rice
A simple, Chinese restaurant-style egg fried rice with deep smoky flavor achieved by stir-frying eggs in green onion oil and caramelizing soy sauce directly on the hot pan surface.
Baek Jong-won Electric Rice Cooker Nureongji Baeksuk
A baeksuk that cooks chicken and glutinous rice nureongji in one go using the electric pressure cooker's nureongji or steaming function.
Lee Won-il's Mibakjeonji Dry-style Jeyuk Bokkeum
A life-changing jeyuk bokkeum by Chef Lee Won-il, stir-fried dry to bring out the rich, nutty flavor of gochugaru and smoky wok hei, without any liquid.
School Chef's Dubu Jorim
Dubu jorim made by frying tofu golden in perilla oil to keep it firm and chewy without crumbling, highlighting the natural sweetness of vegetables.
Ttukdak Hyung's Butaniku Shogayaki
A Japanese-style butaniku shogayaki made by stir-frying pork with cabbage and onion in a sweet and savory ginger soy sauce.
This Man's Cook's Clean Budae Jjigae
Budae jjigae made with stir-fried kimchi and baked beans, finished cleanly with anchovy broth.
Kim Dae-seok's Egg Soup
A simple and quick clear egg soup made in just 3 minutes using coin broth, free from any fishy odor, perfect for busy mornings
Aha Bujang's Andong Jjimdak
Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
Aha Bujang's Clam Sundubu Jjigae
A spicy and deep clam sundubu jjigae made with a secret seasoning paste that delivers restaurant-quality flavor.
Aha Bujang's Doenjang Jjigae
A savory and rich doenjang jjigae made with mashed tofu, anchovy broth, and doenjang dissolved through a strainer
Kim Jin-soon's Beef Bulgogi
Beef bulgogi gently stir-fried in an earthenware pot with a secret soy sauce marinade and vegetables, just like a driver's diner
Okjubu's Mushroom Soy Sauce Stew
A convenient side dish made by pan-frying leftover mushroom scraps until chewy, then simmering them in a rich, savory homemade sauce that's perfectly balanced between sweet and salty.