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1,050 recipes found.
This Man's Cook Dan Dan Bibimmyeon
A unique Chinese-style bibimmyeon that combines the rich nuttiness of peanut butter with the subtle spiciness of doubanjiang and gochujang.
Kim Dae-seok's Pumpkin Leaf Doenjangguk
A nostalgic countryside doenjang soup made by blanching de-stringed pumpkin leaves until tender and simmering them in a deep anchovy and dried shrimp broth, torn by hand for a rustic touch.
Kim Dae-seok's Old Cucumber Shrimp Stir-Fry
A crisp, seasonal healthy side dish made by stir-frying un-salted old cucumber with firm shrimp and savory perilla seed powder.
Kim Dae-seok Chef's Egg White Steamed Dish
A frugal and ultra-simple steamed egg dish made in just 2 minutes 30 seconds using leftover egg whites, seasoned with shrimp paste and minced vegetables in the microwave.
Kim Dae-seok's Mussel Kimchi Soup
The ultimate hangover soup, where the tangy depth of well-aged kimchi meets chewy fresh mussels and a refreshing shrimp paste finish.
Kim Dae-seok's Apple Jujube Kimchi
A unique autumn delicacy featuring crisp, naturally sweet seasonal apples and dried persimmons lightly tossed in a tangy, salty seasoning—no sugar needed.
Kim Dae-seok's Koryo-saram Carrot Kimchi
A unique and flavorful kimchi that reimagines the traditional Koryo-saram carrot kimchi for Korean palates, enhanced with yogurt and anchovy sauce for a rich umami depth.
Chinese Cuisine Witch's Chili Shrimp
A super simple chili shrimp made hotel-style using Lee Kum Kee doubanjiang sauce.
Yoon Yi-ryeon's Radish Seokbakji
Large-batch seokbakji made by salting bunch radishes with their greens and mixing with a pear and chili seasoning
Sung Si-kyung's Seafood Pajeon
A crispy seafood pajeon that maximizes the texture of scallions and seafood by briefly blanching the seafood to control moisture and using a minimal batter.
Sung Si-kyung's Shrimp Cabbage Tacos
Super simple tacos made by wrapping shrimp marinated in exotic spices and a refreshingly tossed cabbage salad in tortillas
Aha Bujang's Stone Plate Jjajang
A seafood stone plate jjajang that sizzles on a hot stone plate, keeping it warm and rich until the very last bite.