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1,138 recipes found.
Kim Jin-soon's Soybean Sprout Bibimbap
A simple soybean sprout bibimbap made by topping blanched soybean sprouts with a special soy sauce seasoning packed with vegetables.
Seonkyoung Longest Chicken Bulgogi Udon
A one-bowl noodle dish made by marinating thinly sliced chicken breast in a sweet and savory bulgogi sauce, then stir-frying it with onion and udon noodles.
Ttukdak Hyung's Dongpo Hangjeong
A Chinese-style dish of tender, chewy whole pork jowl braised for an hour and a half with vegetables and Chinese medicinal spices in a sweet and savory sauce.
Ttukdak Hyung's Cheongyang Chili Pepper Jangajji
A spicy and tangy chili pepper pickle made by pouring a briefly boiled soy sauce mixture using the secret ratio from a famous barbecue restaurant.
Ttukdak Hyung's Gamjatang Fried Rice
A hearty gamjatang fried rice made by stir-frying pork, large green onion, and kimchi with a spicy seasoning of doenjang and gochujang, then tossing with rice.
Sung Si-kyung's Spicy Japchae Rice Bowl
A spicy Chinese-style one-bowl rice dish made with pork loin, crunchy Korean piman peppers, and glass noodles stir-fried in chili oil and seasoned with oyster sauce.
Ttukdak Hyung's Oyster Pot Rice
A hearty oyster pot rice made by cooking rice with radish, kelp, oysters, shiitake mushrooms, and garlic scapes in a pot, served with a spicy chili seasoning sauce.
Yoon Yi-ryeon's Steamed Cabbage and Bok Choy
A highly satiating diet meal of blanched cabbage and bok choy drizzled with a special soy garlic sauce and served with chicken breast.
Yoon Yi-ryeon's Spring Wild Greens Jangajji
A seasonal side dish that perfectly preserves the unique aroma of wild greens by pickling eomnamu shoots, gomchwi, ogapi leaves, and jepi leaves in an unboiled soy sauce brine.
Yoon Yi-ryeon's Lettuce Kimchi
A crisp lettuce kimchi made by gently tossing 560g of tough, overgrown lettuce in a spicy fermented sauce seasoning without starch paste
Yoon Yi-ryeon's Fermented Soybean Leaf and Perilla Leaf Jangajji
About 1.1 kg of fermented soybean leaves and perilla leaves are boiled for 15 minutes to reduce saltiness and off-odors, then layered with a pear juice seasoning.
Aha Bujang's Thai-Style Chicken Fried Rice
A Thai-style chicken fried rice with the savory depth of oyster sauce and tuna extract, enhanced by the aroma of Jin-ganjang seared on the pan's edge and the crisp texture of mung bean sprouts.