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1,052 recipes found.
Aha Bujang's Homemade Yubu Pockets Udon
A hearty udon with yubu pockets generously stuffed with seasoned pork filling, served in a rich chicken broth with various toppings
Ttukdak Hyung's Soybean Leaf Kimchi
A savory, spicy-sweet kimchi made by boiling blanched soybean leaves with scallions, onions, chili peppers, and other vegetables, seasoned with a rich, deep-flavored paste—perfect as a side dish to elevate any meal.
Seonkyoung Longest's White Kimchi
A clean white kimchi fermented in a refreshing, deeply savory broth without gochugaru
Kim Ho-yoon's Shingyechi Ramyun
A Sinchon old-school style ramyun made by adding egg and cheddar cheese to Shin Ramyun without stirring.
Jung Ho-gyun's Sea Squirt Pan-Memil
A unique pan-memil that captures the flavor of the sea by pairing fresh sea squirt with crown daisy and tomato in a store-bought tsuyu broth
Kim Jin-soon's Scallion and Onion Muchim
A fresh, sweet-and-sour, and spicy muchim made by tossing shredded onion and scallions in a tangy sauce, perfect to serve with raw fish or meat.
Seonkyoung Longest Spicy Jang Kalguksu
A jang kalguksu made by boiling hand-cut kalguksu noodles with potatoes, vegetables, and clams in a spicy broth seasoned with gochujang and chili powder.
Seonkyoung Longest Shrimp Stir-Fried Rice Noodles
Stir-fried rice noodles made with wide fresh chow fun noodles, shrimp, mung bean sprouts, and scallions tossed over high heat in a soy sauce
Seonkyoung Longest's Spicy Chicken and Eggplant Stir-Fry
Golden stir-fried chicken thigh meat and tender eggplant quickly stir-fried in a spicy chili sauce and served with warm jasmine rice.
Ttukdak Hyung's Japanese-style Gaji-gui
A Japanese-style eggplant dish where scored eggplants are pan-fried until golden, brushed with a sweet and savory miso paste sauce, and then baked once more in the oven.
Seungwoo Dad's Crab Oil Pasta
An oil pasta with the pungent aroma of garlic and the umami of chicken stock, topped with tender crab meat.
Striker Chef's Pork, Tomato, and Kimchi Stew
A one-pan stew where well-fermented, sour kimchi and tangy tomato sauce harmonize with chewy pork shoulder.