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200 recipes found.
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.
Striker Chef's Kkotgalbi Yookjeon and Minari Muchim
A fantastic combination of tender yookjeon made from sweet and savory seasoned kkotgalbi and a tangy-sweet minari salad.
Striker Chef's Golden Dalgona Bokkeumbap
A dish of fluffy golden fried rice that even beginners can easily make by mixing all ingredients at once and stir-frying, with the unique sweetness of dalgona added.
Okjubu's Cucumber Eel Paste Sticks
A delightful snack featuring crisp cucumber sticks filled with rich, savory roasted eel paste mayo, perfect for a light and satisfying bite.
Seungwoo Dad's Falafel
A hearty, unique bean dumpling dish made by frying fresh chickpeas with fresh herbs and Middle Eastern spices until crispy
Aha Bujang's Budae Jjigae Ramyun
A budae jjigae ramyun with deep, restaurant-quality flavor, enhanced with all-purpose ramyun dadegi, beef bone broth, sausage, and cheese
Lee Won-il's Apple Pepper Sobagi
Instead of crunchy cucumbers, cucumber peppers are slit open and generously stuffed with a sweet-tangy apple and garlic chive filling, enjoyed as a fresh, vibrant geotjeori-style stuffed pickle.
Striker Chef's Strawberry Salsa Pork Neck Steak
A creative dish featuring pan-seared pork neck steak, rich with butter flavor, generously topped with a sweet, tangy, and spicy homemade strawberry salsa.
Striker Chef's Red Wine Onion Chutney T-bone Steak
A tender T-bone steak slowly cooked in a low-temperature oven, served with sweet and sour red wine onion chutney and fragrant chive butter sauce.
Lee Won-il's Kkodeul Carrot Kimchi
A unique crunchy kimchi made by adding microwave-heated spicy oil seasoning to common kkakdugi seasoning, wilting the carrots.
Okjubu's Mussel Gimbap Ramen
The perfect match of ramen broth and fresh seasonal mussels—this unique dish is ideal for a special lunch.
Park Eun-young's Beech Mushroom and Minari Ulmyeon
A rich and refreshing Chinese-style ulmyeon (thick noodle soup) simmered with abundant fragrant beech mushrooms and water dropwort