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1,341 recipes found.
Yoon Yi-ryeon's Chamoe and Cucumber Muchim
A 1-minute super-simple side dish that uses late-summer chamoe that has lost its sweetness, mixing it with cucumber for a sweet, tangy, and crunchy result.
YOOXICMAN's Thick Sendai-Style Grilled Beef Tongue
Sendai-style grilled beef tongue made by cutting the thick root-end grilling portion into thick slices, seasoning with salt and MSG, and pan-grilling
Maeil Matna Baked Glazed Donuts
Sweet on the outside and moist on the inside, these glazed donuts are baked in the oven instead of fried.
Lee Won-il's Perilla Oil Garlic Sauce
A savory sauce made by first pounding garlic with seasoned salt and then mixing in perilla oil, to serve with meat or vegetables.
Solo Cooking God's Jidori Udon
Udon made by simmering store-bought udon with browned chicken thigh meat and large green onion, finished with an extra torched aroma.
Seungwoo Dad's Subak Salsa
A refreshing and spicy Mexican-style sauce made with finely chopped watermelon, red onion, jalapeño, cilantro, and lime juice, perfect for cutting through the richness of steak.
Ttukdak Hyung's Macaroni Salad
A nostalgic Western-style side dish of boiled macaroni tossed with crunchy cucumber, carrot, sweet corn, and a creamy mayonnaise-sugar dressing
Striker Chef Beluga Caviar Burger
A super high-end burger with crispy white fish cutlet, soft poached egg, and luxurious beluga caviar.
Striker Chef Steak Soy Sauce Glass Noodle Stir-fry
A dish of stir-fried glass noodles with soy sauce, topped with savory pan-seared steak, simplifying the process by using green onions and enoki mushrooms instead of julienned vegetables.
Striker Chef Scallion Japchae
A non-soggy scallion japchae made with plenty of scallions instead of spinach, enhancing its fragrant aroma and crisp texture.
Striker Chef's Quattro Cheese Menbosha
A premium menbosha made by wrapping shrimp paste around four types of cheese, then maximizing crispiness in the air fryer.
Yoon Yi-ryeon's Squid and Spinach Chomuchim
A sweet and tangy instant side dish of briefly blanched squid and spinach tossed in a gochujang vinegar sauce