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111 recipes found.

A Chinese-style eggplant dish with a chewy exterior and moist interior, stir-fried and tossed in a spicy-sweet-sour homemade Ahyang sauce.

Juicy tteokgalbi and homemade burger made by mixing seasoned ground pork with breadcrumbs and grilling it thickly.

A unique curry by Baek Jong-won that uses only milk instead of water, delivering a rich, smooth flavor akin to a long-simmered broth. All ingredients are finely chopped and quickly cooked for a distinctive result.

A classic jjajangmyeon recipe by Chef Choi Kang-rok, featuring a deeply savory sauce made by stir-frying tenmenjang and ground pork until crispy, with a delicate seasoning added to the noodles for enhanced perfection.

A meat-based mixed sauce easily made by simmering for home use, based on the popular 'Niga Bibibarrak Noodles' from Kang Sik Dang 2.

Market-style jajangddukbokki with a rich, savory depth achieved by adding a touch of gochujang to a homemade universal pork jajang sauce, eliminating greasiness while enhancing umami.

A foolproof sundubu jjigae made by stir-frying meat and vegetables directly in the pot without making a separate seasoning paste, creating chili oil on the spot.

A heartfelt rice cake dumpling soup made with rich, deep delfi broth, savory beef, and homemade dumplings filled with crisp vegetables.

A fragrant, spicy-savory one-bowl dish made by stir-frying minced pork with crisp spinach using fish sauce and oyster sauce, capturing authentic Thai flavors.

A versatile side dish made by stir-frying minced pork in a spicy and sweet jeyuk sauce until dry, perfect as a topping for rice bowls, noodles, or ssam-bap.

Baek Jong-won's favorite staple seasoning paste, made by stir-frying minced pork and various vegetables in oil to remove moisture, then simmering them with doenjang and gochujang.

A super simple jangjorim that simmers minced pork and quail eggs in a sweet, salty sauce using cola as the base, without requiring any additional complex seasonings.