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629 recipes found.
Ttukdak Hyung's Oyster Pot Rice
A hearty oyster pot rice made by cooking rice with radish, kelp, oysters, shiitake mushrooms, and garlic scapes in a pot, served with a spicy chili seasoning sauce.
Yoon Yi-ryeon's Soy-Marinated Rock Crab
A premium soy-marinated rock crab made with licorice root, Korean pear, and soup soy sauce simmered together to create a deep, savory flavor without excessive saltiness.
Aha Bujang's Homemade Oyster Jjamppong
A homemade oyster jjamppong that stir-fries fresh oysters and vegetables in a subtle scallion-garlic oil to create a deep, refreshing broth
Aha Bujang's Shrimp Wanja Chinese-Style Stir-Fried Noodles
Luxurious Chinese-style stir-fried noodles with springy handmade shrimp wanja made without starch, flavored with tomatoes and oyster sauce
Aha Bujang's American-Style Chinese Fried Noodles
Non-soggy American-style egg noodle stir-fry with added flavor from turmeric powder and oyster sauce
Aha Bujang's Korean freshwater snails (olgaengi/daseulgi) and Soybean Sprout Hangover Soup
A hangover soup made by adding savory doenjang, soybean sprouts, spinach, and Korean freshwater snails (olgaengi/daseulgi) to an anchovy broth, served with a spicy, savory dadegi seasoning
Aha Bujang's Soy-Marinated Salmon
Fresh salmon marinated for 3 days in a special soy sauce simmered with plenty of fruits and vegetables to enhance its savory depth.
Ttukdak Hyung's Kimchi Mandu Jeongol
A refreshing kimchi mandu jeongol, simmered with generous ingredients like kimchi, dumplings, napa cabbage heart, and mushrooms for a spicy kick.
Lee Hye-jung's Yukbochae
A Chinese-style stir-fry dish that lightly sautés seven ingredients including pork, shrimp, mushrooms, and minari with cheongju and oyster sauce.
Maeil Matna's Royal Court Tteokbokki
A sweet and savory umami-rich royal court tteokbokki made easily using store-bought marinated LA galbi and its sauce, without complicated seasoning adjustments.
Maeil Matna Doenjang Jjigae
A basic doenjang jjigae made by dissolving doenjang and gochujang in a golden ratio into a deep broth simmered with anchovies, kelp, and shiitake mushroom stems.
Ttukdak Hyung's Pork Neck Jangjorim
A unique pork jangjorim made with extreme tenderness by sous-vide cooking pork neck for 24 hours using a rice cooker's keep-warm function.