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643 recipes found.
Lee Yeon-bok's Yangnyeom Chicken
This is a classic yangnyeom chicken recipe by Chef Lee Yeon-bok, featuring a special sauce ratio. The chicken is double-fried for an ultra-crispy exterior and juicy interior.
Okjubu's Chicken Skewers
Delicious chicken skewers grilled with a sweet-savory oyster sauce after removing gamey flavor with milk
Choi Kang-rok's Oven Toaster Chicken Teriyaki
Teriyaki with extreme tenderness, made by aging chicken with Noju and Nuruk Salt, then grilling it in an oven toaster.
Okjubu's Ribeye Steak Donburi
A single bowl dish featuring juicy ribeye steak topped with a pungent green chili soy sauce and a rich yolk
Jung Ho-young's Meat and Soybean Paste
A savory, richly flavored rice-killer dish where the fragrant fat of ground pork belly blends perfectly with deep soybean paste.
Jung Ho-young's Moist and Delicious Jinmichae Salad
A side dish made by tossing jinmichae in warm seasoning without frying, staying soft and moist even after sitting for hours
YOOXICMAN's Roast Beef Don
Japanese-style rice bowl featuring tender sous-vide roast beef with savory onion soy sauce and refreshing yogurt sauce
Raymon Kim's Spiced Beef Pancake
A moist beef pancake with a bulgogi-style marinade directly applied to the meat, perfectly seasoned without needing a separate dipping sauce.
Ttukdak Hyung's Pyogo Wanja Gui
A dish of minced pork, bacon, and vegetables mixed with chopped shiitake stems, stuffed into shiitake caps, then coated with egg wash and breadcrumbs and grilled.
Ttukdak Hyung's Pimangtsune
An izakaya-style snack made by stuffing crisp bell peppers with meat mixture and simmering them in a sweet and savory special tare sauce.
Ttukdak Hyung's Spicy Water Dropwort Kalguksu
A spicy post-meal kalguksu made by dissolving gochujang, doenjang, and dashida in the water from the steamer that absorbed the beef's rich juices, then adding noodles and plenty of fragrant water dropwort.
Ttukdak Hyung's Japanese-style Chicken Drumette Braise
A savory-sweet chicken drumette braise with Worcestershire sauce and tonkatsu sauce for an exotic flavor, maximized with quail eggs.