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2,145 recipes found.
Aha Bujang's Morning Roll Egg Sandwich
A savory and soft egg sandwich with sweetly sautéed onions and moist scrambled eggs
Kim Milan's Porcini Mushroom Risotto
A risotto that maximizes flavor by deeply browning mushrooms, cooking rice with hot broth, and emulsifying with butter and cheese
Seonkyoung Longest Taiwanese Beef Noodle Soup
An authentic Taiwanese beef noodle soup with deep spice flavors, doubanjiang, and tender braised beef shank.
Maeil Matna Spicy Tuna Gimbap
A piquant gochujang tuna gimbap rolled with perilla leaves, made by stir-frying tuna and vegetables in gochujang seasoning until just a little liquid remains.
Kim Jin-soon's Homemade Tteokgalbi
Moist and tender homemade tteokgalbi made with ground beef and pork, drained tofu, and glutinous rice flour
Kim Jin-soon's Royal Court Tteokbokki
Stir-fry beef in scallion-infused oil, then simmer rice cakes in a sweet and savory soy sauce glaze until the sauce is reduced.
Kim Jin-soon's Yeopgi Spicy Braised Chicken
A spicy and addictive braised chicken that recreates the taste of a famous specialty restaurant using a secret powder seasoning.
Ttukdak Hyung's Boneless BBQ Chicken
A sweet, savory, and spicy boneless BBQ chicken that recreates the deep charcoal flavor of Zicoba-style chicken at home using green tea tea bags for smoking and a kitchen torch.
Solo Cooking God's Thinly Sliced Beef Short Plate Tofu Jorim
A hearty side dish made by braising tofu over onion and large green onion in a spicy seasoning, then topping it with separately browned thinly sliced beef short plate
Ttukdak Hyung's Rice Paper Shrimp Gunmandu
Crispy and chewy gunmandu filled with finely minced shrimp stuffing wrapped in rice paper instead of flour dumpling wrappers, with a gwabbaro-like texture.
Ttukdak Hyung's Beef and Bean Sprout Rice Bowl
A rice bowl with bean sprouts quickly stir-fried over high heat for a crunchy texture and beef brisket, topped with a sweet special soy sauce reduced with the meat's own oil.
Choi Kang-rok's Braised Fish in Soy Sauce
Chef Choi Kang-rok's Japanese-style braised fish, cooked in a golden ratio of 5:4:1 Cheongju, Mirin, and Soy Sauce, with not a single drop of water.