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1,438 recipes found.
Kim Dae-seok's Seaweed Stem Stir-Fry
A simple, budget-friendly side dish that eliminates the fishy odor using flour and preserves a satisfying chewy texture
Okjubu's Yutjeon
A soft and savory yutjeon made in just 10 minutes by coating thinly sliced beef with tempura flour and egg wash.
Kim Dae-seok's Stir-Fried Jiri Anchovies
A crispy, savory gari-melchi bokkeum with deep umami flavor and no sticking, using gochujang-jjajang instead of syrup and a small amount of raw sugar added at the end for coating.
Kim Jin-soon's Woosamgyeop and Mung Bean Sprout Steamed Dish
A light steamed dish made by layering napa cabbage heart, mung bean sprouts, mushrooms, and thinly sliced beef short plate in a pot, steaming for 10 minutes, and serving with a soy sauce dipping sauce.
Kang Leo's Beef Short Rib Potato Pancake
Crispy potato pancake made without flour, filled generously with savory beef short ribs and fragrant chives
School Chef's Nutty Myeolchibokkeum
A crispy and tender side dish made by separately dry-frying anchovies and nuts in a dry pan to remove fishy smell, resulting in a crunchy and soft banchan that stays fresh all week.
This Man's Cook Tofu and Cabbage Stir-Fry
A diet-friendly stir-fry that reduces calories by thoroughly drying out the moisture from tofu and cabbage, enhanced with rich perilla oil and spicy green chili for flavor.
Ttukdak Hyung's Spicy Arongsatae Jjim
A rice thief stew where bite-sized arongsatae (beef brisket) is braised in a sweet and spicy special sauce and enjoyed with fluffy potatoes.
Okjubu's Pork Belly and Scallion Kimchi Gimbap
A highly addictive gourmet gimbap made with perfectly grilled pork belly and fully fermented scallion kimchi, served whole.
Sung Si-kyung's Abalone Porridge
A premium restorative porridge made by finely chopping fresh abalone innards and stir-frying them with rice for a nutty flavor, then topped with an egg yolk for extra smoothness.
Sung Si-kyung's Sausage Ketchup Stir-fry
Sung Si-kyung's special sausage stir-fry with deep body from gochujang and soy sauce, and a refreshing touch from pineapple
School Chef's Ssanghwa-tang Pork Suyuk
A bottle of ssanghwa-tang and brown sugar completely block the gamey smell, adding chewiness and deep color to create a premium bossam dish.