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332 recipes found.
Kim Ho-yoon's Samgyeop Dubu Kimchi
Samgyeop dubu kimchi, where golden pan-fried tofu and pork belly stir-fried in its own fat with sour kimchi come together in perfect harmony.
Sung Si-kyung's Nurungji Dakbaeksuk
A nourishing chicken soup where soaked sweet rice, chicken, large green onion, and garlic are layered in an electric pressure rice cooker and cooked under high-pressure steam, yielding savory nurungji and tender chicken.
Striker Chef's Tuna Gochujang Stew
A deep-flavored tuna gochujang stew with a golden 3:1 ratio of gochujang to doenjang, enriched with the savory flavor of tuna oil and the thickness of potatoes.
Ttukdak Hyung's Mackerel and Wild Chives Pot Rice
A special nutritious meal where crispy oven-baked boneless mackerel and sweet-savory braised burdock root are placed on top of pot rice with pungent, seasonal wild chives.
Ttukdak Hyung's Chive Noodles
A cost-effective noodle dish completed in 10 minutes for only 3,000 won, topped generously with crunchy bean sprouts and blanched tofu skin, and fragrant seasoned chives.
Baek Jong-won's Pagaejang
A spicy and refreshing Baek Jong-won-style large green onion yukgaejang, loaded with large green onions for a sweet flavor and deepened with beef and fermented anchovy sauce for rich umami.
Ttukdak Hyung's Brothless Dakbokkeumtang
A brothless dakbokkeumtang stir-fried with only vegetable juice and a thick, rich sauce, infusing the chicken with smoky flavor and umami.
Ttukdak Hyung's Al-Goni Kalguksu
A high-quality, unique delicacy kalguksu made by adding spicy gochujang seasoning, dried shrimp, and plenty of fresh roe and milt to instant anchovy kalguksu ramyun.
Ttukdak Hyung's Scallop Seaweed Soup
A clear, deeply savory seaweed soup made by sautéing seaweed in perilla oil, then simmering it with scallop broth and plump scallop meat.
Baek Jong-won's Dried Pollack and Seaweed Soup
A hangover soup made with dried pollack, softened by soaking, and seaweed, seasoned with fish sauce for umami, then simmered until deeply flavorful and refreshing.
Solo Cooking God's Jinhan Mandugukbap
A gukbap made by mashing frozen mandu into the broth without any bone stock, creating a deep meaty broth flavor, and adding rice cakes and egg.
Kim Dae-seok's Jjokpa Muchim
A spring rice thief scallion muchim that preserves the scallion's flavor by cooling it with its own heat without rinsing in cold water, and adds deep umami with soup soy sauce.