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2,215 recipes found.
This Man's Cook Shrimp Egg Dumplings
A unique egg dumpling featuring plump shrimp wrapped in a savory egg and glass noodle dough, pan-fried to golden perfection instead of using traditional wheat flour dough.
This Man's Cook's Dried Anchovy Stir-Fry
A savory side dish made by preparing large dried anchovies for soup, stir-fried in garlic oil with spicy green chili and a sweet-salty sauce, delivering rich umami flavor.
This Man's Cook's Sikhye Braised Pork Belly
Using sikhye instead of sugar to maximize sweetness and umami, this simple recipe delivers the rich flavor of charcoal-grilled pork ribs.
This Man's Cook Sweet Pumpkin Tofu Stew
A clean, savory tofu stew that highlights the natural sweetness of sweet pumpkin instead of sugar or corn syrup, making it a perfect side dish for rice.
This Man's Cook Cucumber Kimbap
A unique cucumber kimbap made by soaking thinly sliced cucumbers in a tangy sweet brine, squeezing out all moisture to maximize crisp, chewy texture and refreshing taste.
This Man's Cook's Fish Cake and Bean Sprout Japchae
A delicious japchae made by stir-frying crisp bean sprouts and thinly sliced soft fish cake with soaked glass noodles, seasoned with spicy chili oil for a bold, savory kick.
This Man's Cook Mushroom Soy Stir-fry
Slow-cooked with malt syrup from the start, mini cremini mushrooms achieve maximum chewiness and a perfect balance of sweet-salty-spicy flavors—high-value side dish at low cost
This Man's Cook Tofu Jjigae
Pan-fry tofu on both sides until golden to prevent crumbling, then simmer with beef and plenty of vegetables for a refreshing, spicy stew.
Kim Dae-seok's Topped Yubu Chobap
A unique ubu chobap featuring four healthy toppings—beef, tuna kimchi, cream cheese, and tomato—without mayonnaise, delivering vibrant color and rich flavor in one dish.
Kim Dae-seok's Duck Egg Jangjorim
A savory, slightly spicy jangjorim made by simmering duck eggs in a broth of dried anchovies and kelp, enhanced with chili peppers and garlic.
Kim Dae-seok's Doraji Namul
Using sea salt and sugar to thoroughly remove the characteristic bitterness of doraji (balloon flower root), then steaming it with water instead of oil for a crisp, clean flavor, resulting in a perfectly stir-fried doraji (balloon flower root) namul.
Kim Dae-seok's Lettuce, Perilla Leaf, and Scallion Salad
Thinly sliced scallions tossed with lettuce and perilla leaves in a tangy-sweet dressing