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624 recipes found.
Yeo Kyung-ok's Vegetable Udon
A light and healthy vegetable broth noodle dish that preserves the fresh, crisp taste of various vegetables, simmered to create a clear and refreshing broth.
Yeo Kyung-ok's Paljin Tangmyeon
A premium noodle dish featuring eight precious, fresh seafood, meat, and vegetable ingredients stir-fried and topped with a thick, rich sauce, delivering deep, luxurious flavor.
Yeo Kyung-ok's Chinese-Style Vegetable Stir-Fry
A simple and quick vegetable stir-fry that blanches various vegetables and stir-fries them quickly over high heat with oyster sauce and Chinese-style seasoning for a crisp, clean taste.
Jung Ji-sun's Shumai Dim Sum
A Guangdong-style dim sum shaped like a pouch, featuring coarse-ground chewy shrimp and juicy pork belly
Yeo Kyung-ok's Mushroom Deopbap
A moist mushroom deopbap made by stir-frying various mushrooms with Chinese-style oyster sauce for deep umami, without any meat.
Jung Ji-sun's Sichuan Spicy Dim Sum
Homemade dim sum featuring crisp bamboo shoots and dried radish, enhanced with a numbing Sichuan chili sauce for a rich, layered texture.
Jung Ho-young's Sea Bream Tempura
A seasonal delicacy featuring crispy fried sea bream fillets coated lightly in starch, served with a colorful, tangy-sweet sauce packed with fresh vegetables.
Jang Ho-jun's Mille-feuille Sukiyaki Nabe
A hot pot dish where layers of cabbage and meat are simmered in a rich vegetable broth with a special soy sauce, reducing it to a savory consistency.
Fabri's Beef Japchae
Italian chef Fabri presents a traditional Korean-style japchae packed with beef and a variety of vegetables.
Shin Dong-min's Amberjack Head Stew
A moist and tender amberjack head stew simmered without any fishy odor, using a sweet and savory Japanese-style seasoning.
Raymon Kim's Avocado Light Gochujang
Premium versatile light gochujang that captures both flavor and nutrition by using smooth avocado instead of cooking oil
This Man's Cook Baek Kimchi
A traditional white kimchi with a refreshing, slightly spicy broth reminiscent of dongchimi, using whole radish for crispness and chili seeds to enhance the tangy flavor—easily resistant to softening.