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1,362 recipes found.
Hwang Jin-sun's Chinese-style Cold Udon
A hangover-curing cold udon with a savory broth made from chicken powder, chilled and served with chewy udon noodles.
IronBagMan's Hoigwa-yuk
A Chinese-style spicy stir-fried pork that maximizes a crispy-outside, moist-inside texture by dipping deep-fried pork belly in ice water.
Yeo Kyung-ok's Soryu Wanja
A Chinese-style meat dumpling recipe that transforms traditional Nangja Wanja into bite-sized, crispy-on-the-outside, juicy-on-the-inside dumplings for easy home enjoyment.
Yeo Kyung-ok's Hot and Sour Soup
A Chinese-style hangover soup featuring a tangy, spicy broth with soft eggs and generous ingredients.
Baek Jong-won's Shiitake Mushroom Gukbap
A spicy gukbap made by stir-frying soaked shiitake mushrooms and pork with gochugaru and saeujeot to create a smoky flavor, then pouring in shiitake soaking water and simmering until rich and spicy.
Aha Bujang's Country-Style Kalguksu
A nostalgic country-style kalguksu with a savory, spicy kick, topped with a spicy seasoning sauce made with cheongyang chili pepper and soup soy sauce.
Ttukdak Hyung's Steak Fried Rice
A hearty steak fried rice finished with a savory sauce, made by browning beef and button mushrooms in butter, then stir-frying with rice and egg.
Ttukdak Hyung's Kai-bashi Katsudon
A katsudon featuring crispy fried squid, cremini mushrooms, and shrimp fritters simmered in a rich butter garlic sauce, served over rice.
Aha Bujang's Kkakdugi Jjageuli
An addictive jjageuli made by simmering tangy fermented kkakdugi and pork belly in a special sauce until the liquid reduces.
Aha Bujang's Chicken Breast Tteokguk
A Michelin-style tteokguk with clean, deep broth made from tender shredded chicken breast and chicken stock
Aha Bujang's Chinese-Style Bibimbap
A Daegu-style Chinese bibimbap featuring stir-fried pork and seafood thickened with starch slurry and finished with sesame oil, served over rice.
Aha Bujang's Garlic Salt Pork Bulgogi
A light garlic salt-grilled dish where pork is seasoned with minced garlic, salt, and sesame oil, then stir-fried with asparagus and button mushrooms.