All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
246 recipes found.
Yoon Yi-ryeon's Buchu Kimchi
Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.
Hong Shin-ae's Mu Saengchae
A super simple mu saengchae that maximizes crunchy texture and refreshing flavor by skipping the salting step and pre-soaking the secret seasoning.
Aha Bujang's Old-Style Scallion Jjajang
A savory, mild old-style scallion jjajang made by stir-frying minced pork and plenty of large green onion in freshly rendered lard
Kim Jin-soon's Braised Kodari (half-dried pollock)
Kodari (half-dried pollock) is first pan-fried until golden to enhance its savory flavor, then braised with seasoned siraegi (dried radish greens) and radish in a rich sauce.
Ttukdak Hyung's Dried Pollack Chomuchim
A sweet and sour side dish made by soaking dried pollack strips in apple vinegar and apple juice, then mixing with a spicy sauce and aging for at least two days.
Sung Si-kyung's Chinese-Style Dumpling Soup
A dish of egg dumpling soup thickened with starch slurry, finished with homemade chili oil infused with a subtle ginger aroma.
YOOXICMAN Pan Tandoori Chicken
Indian-style tandoori chicken made by marinating chicken in yogurt and various spices, pan-searing it, and infusing it with a smoky flavor using heated charcoal.
This Man's Cook Algonitang
A spicy, refreshing pollock roe and milt stew simmered with radish and soybean sprouts, then seasoned with salted shrimp.
Yoon Yi-ryeon's Yellow Croaker Hot Pot
An instant hot pot dish made by boiling cleaned yellow croaker with glass noodles and vegetables in a spicy broth, free of any fishy smell.
Yoon Yi-ryeon's Kkwarigochu Muchim
An instant kkwarigochu muchim that's tossed raw without heat or steaming, offering a crunchy texture with a sweet and spicy seasoning.
Yoon Yi-ryeon's Bossam Radish Kimchi
A bossam-style radish kimchi that maximizes a chewy, crunchy texture by pickling in starch syrup without the hassle of sun-drying the radish.
This Man's Cook's Dongtae-tang
A Sumine Banchan-style dongtae-tang enriched with doenjang and saeujeot for a savory and refreshing broth, finished with water parsley and crown daisy.