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280 recipes found.
Maeil Matna Crab Stick Egg Sandwich
A thick and hearty crab stick sandwich made by piling up creamy mashed egg and shredded crab sticks.
Maeil Matna Avocado Egg Wrap Sandwich
A diet sandwich filled with creamy avocado guacamole-style spread and vegetables in a yellow egg crepe instead of wheat bread
Striker Chef's Dan-saeu Roll
A premium roll filled with succulent fresh sweet shrimp meat and a garlicky soft-boiled egg mayonnaise sauce, sandwiched between a toasted bun brushed with fragrant shrimp oil.
Yeo Kyung-ok's Silken Tofu Salad
A salad featuring soft silken tofu and crisp iceberg lettuce, dressed with a spicy-tangy Sichuan-style dressing made with doubanjiang and chili oil.
Solo Cooking God Kimchi Cold Noodles
A super-fast summer delicacy with a refreshing, clean taste made without the hassle of preparing dried anchovy stock—using ramen seasoning and tangy kimchi broth instead.
Solo Cooking God Oil-Fried Udon
A chewy, Chinese-style stir-fried udon with a homemade chili oil base made by sautéing green onions and gochugaru in rich pork fat from fatty bacon
Solo Cooking God's Spicy Pork Bibim Guksu
A special noodle dish that combines sweet and spicy bibim guksu with crispy grilled pork bulgogi and crunchy onion as garnish, capturing both flavor and texture.
Kim Dae-seok's Lettuce Ssambap
A bowl of lettuce ssambap topped with a special ssamjang packed with oil-drained canned tuna and savory peanuts, whetting the appetite.
Ttukdak Hyung's Kelp Bibimbap
A fragrant seawater-flavored kelp bibimbap made by mixing fresh kelp with green chili, vegetables, and a savory sauce of soy sauce and plum syrup.
Ttukdak Hyung's Hanwoo Mul Jjolmyeon
A summer specialty mul jjolmyeon topped with refreshing icy naengmyeon broth, a sweet-and-sour homemade fruit sauce, and plenty of savory fresh hanwoo yukhoe.
Lee Yeon-bok's Lettuce and King Oyster Mushroom Stir-fry
A Taiwanese home-style dish with crunchy lettuce and chewy king oyster mushrooms in a savory starch sauce.
Choi Kang-rok's Samgyeopsal Salad
A mountain of salad topped with thinly sliced 1mm thick pork belly, gently blanched in residual heat after turning off the stove, and served with a homemade grated onion sauce.