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128 recipes found.
Kim Dae-seok's Kombu Soy-Marinated Eggs
Seven-minute eggs marinated in equal parts kombu water and soy sauce with scallions, onion, and chili peppers
This Man's Cook Beef Seaweed Soup
A rich and deeply flavorful beef seaweed soup that enhances umami with toasted perilla oil and whole onions, while maintaining a clean taste by preparing the meat broth separately.
Kim Dae-seok's Kimchi Bean Sprout Soup
A refreshing, tangy soup made with a deep broth from dried anchovies and kelp, featuring crisp kimchi and soybean sprouts, enhanced with water dropwort instead of green onions for a unique coolness.
Shin Dong-min's Japanese-Style Egg Roll with Kombu
Authentic Japanese square egg roll with a moist, tender texture that bursts with rich dashi broth, delicately layered and gently pressed to release a juicy essence.
This Man's Cook Perilla Seed and Quail Egg Jangjorim
A satisfying side dish that awakens the appetite with the sharp aroma of perilla seed, perfectly balanced by a fail-proof golden ratio jangjorim sauce
Yoon Joomo's Rich Yellow Croaker Soup
A deeply flavorful yellow croaker soup recipe by Yoon Joomo, praised in the Black and White Chef Redemption Battle.
This Man's Cook's Soybean Sprout Soup
Infusing chili powder into a broth pouch for a clean, non-greasy flavor and enhancing umami with shrimp paste, creating a refreshing soup even more refreshing than a hangover remedy
This Man's Cook Mayonnaise Bomb Egg Custard
A rich, fluffy bomb egg custard with mayonnaise for a savory depth and a soft rise over the clay pot
Kim Dae-seok's Sujebi
A chewy sujebi soup made by simply breaking off portions with a spoon—no need to tear by hand
Kim Dae-seok's Universal Kombu Soy Sauce
A super simple, umami-rich universal sauce made by simply soaking dried kombu in soy sauce without boiling
Striker Chef's Abalone Confit with Intestine Sauce
Surprisingly tender abalone cooked sous vide, enhanced with a rich, savory intestine sauce and garlic oil.
Shin Dong-min's Black Sea Bream Katsuo Shabu Shabu
A clean, delicate hot pot dish featuring fresh black sea bream thinly sliced and briefly blanched in a clear katsuo broth simmered using the 85-degree residual heat technique.