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2,145 recipes found.
Imokase Soybean Sprout Radish Rice
A seasonal one-bowl rice dish made easily in an electric rice cooker, topped with crunchy soybean sprouts and sweet radish.
Lim Sung-geun's Gwari Gochu Jjim
A side dish made by coating dried glutinous rice flour on crisp gwari gochu, steaming them to a chewy texture, then tossing with sesame oil to prevent sticking and create a spicy-sweet flavor.
Yeo Kyung-rae's Nangja Wan-sa
A Chinese specialty dish featuring crispy exterior and tender interior meat dumplings, simmered with colorful vegetables and a rich, savory sauce.
Yeo Kyung-ok's Cabbage Stir-Fry with Pork
A clean and refreshing Chinese-style stir-fry that quickly sautés blanched bok choy with pork and garlic using oyster sauce for a savory, satisfying flavor.
Yeo Kyung-rae's Nangja Wan-sa
Authentic Chinese-style nangja wan-sa with crispy exterior and juicy interior, served with a rich sauce
Yeo Kyung-ok's Crab Meat Corn Soup
A simple Chinese-style soup made with canned cream corn and crab meat, simmered to be smooth and sweet
Solo Cooking God Kimchi Stir-Fried Udon
A rich, clean-tasting kimchi stir-fried udon with deep flavor using dried anchovy sauce instead of gochujang, avoiding heaviness.
Solo Cooking God's Eat-It-Yourself Pocachip Pizza
Using potato chips as a base, simmered with milk to create a moist potato dough, topped with savory ingredients and cheese for a homemade, handheld pizza
Solo Cooking God's Rice Paper Chinese Glass Noodle Tteokbokki
A nostalgic tteokbokki made with layered rice paper to maximize chewiness, eliminating the need for soaking Chinese glass noodles.
Jung Ho-young's Spam Pasta
A simple yet deeply flavorful cream pasta using spam, milk, and ramen seasoning—rivaling that of a professional cream pasta restaurant.
Jung Ho-young's Dried Anchovy Rice
A premium rice dish bursting with umami, featuring tender boiled baby anchovies, creamy avocado, and soft-boiled eggs gently mashed into the rice.
Jang Ho-jun's Beef and Potato Jorim
A Japanese-style nikujaga potato braise, where beef belly's rich oil coats potatoes and various root vegetables, simmered to a sweet and savory finish.