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449 recipes found.
Kim Dae-seok's Fried Shiitake Mushrooms
Crispy on the outside and chewy on the inside, fried with glutinous rice flour and served with a spicy-sweet spaghetti sauce-based seasoning
Kim Dae-seok's Kohlrabi Tofu Pancake
A light and delicate pancake with a crisp exterior and chewy interior, boasting a subtle sweetness, made without water or eggs—using only the natural moisture from seasoned kohlrabi and tofu.
Sung Si-kyung's Spicy Japchae Rice Bowl
A spicy Chinese-style one-bowl rice dish made with pork loin, crunchy Korean piman peppers, and glass noodles stir-fried in chili oil and seasoned with oyster sauce.
Aha Bujang's Perilla Seed Sujebi
Temple-style perilla seed sujebi with a cream kick, featuring perilla seed powder toasted in a dry pan for maximum nuttiness and a chewy potato starch dough
Aha Bujang's Powdered Sauce Tteokbokki
A powdered sauce tteokbokki that uses vending machine milk powder to create a smooth, spicy-sweet flavor reminiscent of specialty shops.
Striker Chef's Gaji Saeu Roll Twigim
A delicacy of thinly sliced eggplant filled with minced shrimp, fried, and served with a tangy lime sauce.
Lee Yeon-bok's Sichuan Yu Xiang Eggplant
Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.
Yeo Kyung-ok's Potato Pancake
Simple potato pancake with crispy exterior and chewy interior, sliced thinly without grating
Aha Bujang's Beef Yukjeon
Savory beef yukjeon made by sealing the beef's juices with potato starch and a fine egg wash, then pan-frying gently over low heat.
Aha Bujang's 5-Minute Seafood Tonkotsu Ramen
A rich Japanese-style seafood ramen made in just 5 minutes by adding oyster sauce, stir-fried seafood, and a thick starch sauce to instant beef bone ramyun.
Maeil Matna Handmade Egg Noodle Soup
A chewy, soft handmade egg noodle made by piping an egg and potato starch dough directly into broth to create unbroken longevity noodles.
Okjubu's Honey Butter Chicken Rice Bowl
Crispy pan-fried chicken thigh glazed in a sweet and salty honey butter sauce, served over rice