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386 recipes found.

Crispy and savory aehobak chaejeon made with potato starch and shrimp powder, without flour

Chicken thigh meat yurinki with a perfectly crispy texture achieved by slowly frying from cold oil, ensuring no failure.

A super simple sweet and sour pork made by stir-frying pork shoulder with potato starch instead of frying or making batter, ready in minutes

Pork belly coated in potato starch and pan-fried until golden, then braised with whole garlic cloves and onion in a Jin-ganjang seasoning — a perfect rice-stealing side dish.

A savory and hearty Japanese-style eggplant rice bowl (nasu-don) made by pan-frying starch-coated eggplant until crispy, stir-frying pork and large green onion, then simmering in a miso-based sauce and serving over rice.

A recipe that uses milk powder as a base to create an all-purpose seasoning powder, completing a rich and savory broth-style tteokbokki in just 5 minutes, reminiscent of delivery-specialty shops.

A homemade tteokgalbi recipe using leftover beef scraps, beef fat, and pork, mixed with a golden ratio of seasonings, to lock in juices and grill to a golden brown.

Crispy fried chicken drumettes coated in potato starch, then glazed with a sweet and savory soy sauce seasoning with large green onion and cheongyang chili pepper to complete this soy sauce chicken.

Blanching chicken breast coated with potato starch for a moist texture, served with a tangy-sweet soy sauce and green onions—this ultra-simple, healthy side dish is ready in minutes.

A crispy, chewy eggplant fritter made without the hassle of a wet batter—using a spray bottle to mist water onto eggplant while repeatedly coating it with potato starch, ensuring the crust stays intact and delivers maximum chewiness.

A simple Chinese-style eggplant fritter with a crispy exterior and juicy beef filling inside

Artisan canned ham made by steaming ground pork with six basic ingredients, boasting a much richer meat flavor and tender texture than store-bought spam.