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2,145 recipes found.
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.
Lim Sung-geun's Mugwort Mix
A fragrant nostalgic mugwort mix made by combining tender spring mugwort and rice flour in a golden ratio, steamed for 15 minutes until fluffy and light.
Yeo Kyung-rae's Crispy-Outside, Juicy-Inside Menboshah
A traditional Chinese-style menboshah by Chef Yeo Kyung-rae, featuring a crispy exterior and a juicy shrimp filling.
Jung Ho-young's Eel Rice Bowl
A traditional nourishing rice bowl featuring eel that melts in your mouth, prepared by removing fishy odor with boiling water and steaming thoroughly, then coated in a sweet-savory homemade sauce.
Ttukdak Hyung's Samgyeopsal Nachos
A unique snack where thinly sliced pork belly, fried to a crisp at low temperature, is used like nacho chips and topped with fresh guacamole.
Shin Dong-min's Tsuyu Shogayaki
A sweet and savory ginger pork dish that can be perfectly made in just 15 minutes by beginners using store-bought tsuyu sauce.
YOOXICMAN's Dogani Tang and Su-ryuk
Traditional dogani tang and su-ryuk made with 100% beef knuckle bones, without any tendon, resulting in a rich, clear broth with no off-flavors
This Man's Cook Squid Butter Grilled
Grilled dried squid infused with butter and garlic flavor, served with a spicy-sour green chili mayonnaise sauce for an excellent snack dish
Kim Dae-seok's Seaweed Japchae Noodles
A healthy homemade noodle soup that is easy to digest, made with rice flour and potato starch dough, simmered in a broth of dried anchovies and shrimp, along with soaked seaweed.
Kim Dae-seok's Perilla Leaf Ttulttuli
A traditional unique snack made by coating finely chopped fragrant perilla leaves with chewy rice flour and steaming them
Kim Dae-seok's Soy Milk Tarrak Juk
A simple glutinous rice porridge that uses soy milk instead of milk for a rich, smooth texture, inspired by traditional tarrak juk.
Yoon Yi-ryeon's Spring Cabbage Geotjeori
A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.