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2,145 recipes found.
Raymon Kim's Hawaiian Garlic Shrimp
A 10-minute Hawaiian-style shrimp dish featuring succulent shrimp coated in fragrant garlic and rich butter, served over rice.
Raymon Kim's Garlic Fried Rice
A Filipino-style garlic fried rice with a subtle aroma of garlic oil that deeply infuses each grain, offering a rich and savory taste.
This Man's Cook Bacon Kimchi Fried Rice
Kimchi fried rice enhanced with savory depth from bacon fat, seasoned with tuna sauce and gochujang
This Man's Cook Yantan Bulgogi
Marinated in a sauce with soybean paste and black sugar, then stir-fried in green onion oil to achieve rich smoky flavor
This Man's Cook's Kimchi Stir-Fried Rice
A satisfying bowl of stir-fried rice where tangy, well-aged kimchi and salty spam are sautéed in butter to maximize savory depth.
This Man's Cook's Jinmichae Bokkeum
A side dish seasoned with rice wine and syrup instead of mayonnaise, keeping the jinmichae tender and moist even after time has passed, enhanced with gochujang oil for rich flavor.
Ttukdak Hyung's Black Sugar French Toast
Sweet and savory black sugar French toast made by spreading a brown sugar butter sauce on bread and topping it with cheddar cheese before grilling.
This Man's Cook Sweet Potato Fritters
Golden sweet potato fritters with a crispy exterior and soft, tender interior, enhanced by glutinous rice flour and egg yolks.
This Man's Cook Cucumber and Lettuce Water Kimchi
A refreshing and tangy summer water kimchi made with crisp, bitterness-free lettuce soaked in saltwater and cucumbers blanched in hot saltwater, blended with chilled rice for a rich, savory broth.
Ttukdak Hyung's Kkakdugi Juk
A spicy and hearty kkakdugi juk made by simmering thinly sliced beef short plate and kkakdugi with kkakdugi brine and rice
This Man's Cook Beef Dalkalbi
A simple homemade dalkalbi made by mixing beef and pork in a golden ratio to lock in juiciness, with black sugar seasoning for intensified flavor and rich color.
Ttukdak Hyung's Chadol Yukgaejang Kalguksu
Chadol yukgaejang kalguksu made by stir-frying thinly sliced beef short plate, radish, and large green onion in a spicy gochugaru seasoning, then simmering in beef bone broth