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47 recipes found.
Yeo Kyung-rae's Laojogi
A special traditional Sichuan-style chicken dish from Yeogane, enhanced with ketchup for a rich umami flavor and vibrant red color, layered with spicy depth.
Striker Chef's Sea Urchin Perilla Oil Bibimmyeon
A unique bibimmyeon with a rich perilla oil sauce and fresh sea urchin mashed in, bringing the deep flavor of the ocean.
Lee Yeon-bok's Chinese-Style Braised Chicken Huangmenji
Tender chicken thigh meat is pan-fried until golden brown, then gently simmered in a sauce made with Chinese soybean paste (hwangdujang) to create a Chinese-style braised chicken.
Okjubu's Pickled Mustard Greens Tuna Mayo Kimbap
A unique kimbap made by rolling fresh pickled mustard greens with rich tuna mayo rice for a clean, satisfying bite.
Choi Kang-rok's Fig Jeyuk Deopbap
A unique rice bowl dish by Chef Choi Kang-rok, featuring thinly sliced pork belly simmered in a rich tare sauce enhanced by the subtle sweetness of figs, served over white rice.
Aha Bujang's Whole Napa Cabbage Kimchi
A whole napa cabbage kimchi that uses chicken broth as its base, developing a clean and deep refreshing flavor as it ferments.
Yeo Kyung-rae's Stir-Fried Green Mustard Greens
A simple and quick stir-fry that coats green mustard greens with the spicy aroma of dried chili and garlic, quickly cooked over high heat for a crisp texture.
Kim Dae-seok's Salt-Pickled Radish Greens
Traditional mustard greens pickle preserved for up to a year with crisp texture, using only salt, chili seeds, and soju to eliminate raw odor and prevent spoilage.
Striker Chef's Powdered Pork Belly
An innovative and creative dish inspired by the YouTube meme 'powdered pork belly,' elevated to fine dining style with crispy ground pork belly powder and a custom ssamjang jelly, arranged like a potted plant.
Yoon Yi-ryeon's Autumn Dongchimi
A refreshing and crunchy dongchimi made with autumn thinned radishes and green mustard greens.
Yoon Yi-ryeon's Dolsan Gat Jangajji
A refreshing and clean jangajji made with Dolsan mustard greens. Pour a pickling liquid made of soy sauce, soju, vinegar, plum extract, and unrefined cane sugar over salted greens and let them mature.