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1,109 recipes found.
Kim Dae-seok's Perilla Leaf Ssam Bap
A finger food perilla leaf ssam bap made by rolling soft, blanched perilla leaves around a savory, non-salty stir-fried ssamjang with tofu and peanuts.
Ttukdak Hyung's Remake Pork Kimchi Jjigae
A life-changing kimchi jjigae that achieves a heavy, deeply savory broth by using a special sauce base made from ground roasted pork fat and onion.
Kim Dae-seok's Red Perilla Seed Stir-Fry
A secret method using mirin and sugar for marinating, then briefly microwaving to keep the texture tender and moist, enhanced with peanut butter for rich umami flavor in this red perilla seed stir-fry.
Lee Yeon-bok's Meat Jjamppong Ramen
The authentic local taste, with stir-fried leftover meat and vegetables to create a smoky wok hei, resulting in a rich and hearty meat jjamppong ramen.
Okjubu's Traditional Pork Kimchi Jjigae
Traditional pork kimchi stew with crisp kimchi texture and rich umami flavor
Lim Sung-geun's Mayonnaise Kimchi Fried Rice
Creates a restaurant-style, fluffy and savory kimchi fried rice using mayonnaise and a special kimchi preparation method.
YOOXICMAN's Oven-Roasted Lamb Leg
This is a special meat dish featuring a whole roasted lamb leg, cooked in an oven until the exterior is crispy and the interior is succulent, served with spicy seasoning and vegetable garnish.
This Man's Cook Cabbage Fried Rice
Simple and delicious fried rice with the crisp texture of cabbage and a spicy-sweet gochujang oil seasoning
Ttukdak Hyung's Gochujang Steamed Chicken
A hearty steamed chicken dish with chicken, carrots, and potatoes simmered in a spicy gochujang sauce.
Kim Dae-seok's Sweet Potato Shoots with Pomfret Stew
A savory Pomfret stew enhanced with spicy, well-cooked sweet potato shoots kimchi, making it a perfect rice companion.
Baek Jong-won's All-Purpose Ramen Seasoning Paste
A versatile seasoning paste that adds the savory depth of doenjang and the rich aroma of scallion oil, perfect for ramen, stews, and more.
Ttukdak Hyung's Chinese Restaurant Jjamppong
A rich and hearty meat and seafood jjamppong, perfectly capturing the thick and heavy broth flavor of Chinese restaurants by using a special flour paste to overcome the limitations of home cooking heat.