All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
3,970 recipes found.
Kim Jin-sun's Thinly Sliced Pork Belly Rice Bowl
An izakaya-style rice bowl made by pan-frying thinly sliced pork belly until crispy, stir-frying it in a sweet and savory sauce, then stir-frying cabbage in the remaining sauce and serving it over rice.
Kim Jin-soon's Jjolmyeon
Jjolmyeon tossed with a spicy-sour all-purpose bibim sauce, crunchy soybean sprouts, and chewy noodles
Striker Chef's Ramyeon with WAX
A unique stir-fried ramyeon served with crispy pan-fried pork belly, kimchi and bean sprouts stir-fried in pork fat, and a sesame oil-soy sauce dressing precisely measured with a soju cup.
Kim Jin-soon's Kkanpung Shrimp
Thawed cocktail shrimp coated with starch and egg wash, pan-fried, then stir-fried in a spicy-sweet sauce made with chili oil.
Kim Jin-soon's Spam Ttaengcho Gimbap
A special gimbap made by stir-frying mashed Spam, cheongyang chili peppers, and rinsed kimchi, mixing with rice, rolling in seaweed, and dipping in wasabi mayo sauce.
Kim Jin-soon's Pear Drink Braised Beef Short Ribs
Tender and moist braised beef short ribs made without any water, using only pear drink for flavor, and without pre-marinating the meat.
Seonkyoung Longest's Chinese-Style Fried Rice
This is fluffy Chinese-style egg fried rice with Chinese sausage and beef, finished with soy sauce and dark soy sauce for color and flavor.
Ttukdak Hyung's Cream Kimchi Jjim
A unique kimchi jjim that maximizes savory and soft flavors by adding fresh cream to kimchi jjim made by grilling thick pork neck and aged kimchi.
Ttukdak Hyung's Pulled Pork Jeyuk
A unique pulled pork-style jeyuk bokkeum that boasts a melt-in-your-mouth tender texture, achieved by sous-vide cooking for 24 hours using a rice cooker's keep-warm function.
Ttukdak Hyung's Lard Jjajangmyeon
A classic jjajangmyeon that recreates the wok hei of a Chinese restaurant by infusing ginger aroma into homemade lard extracted from an air fryer, then stir-frying chunjang and seasonings vigorously.
Ttukdak Hyung's Seasoned Grilled Mackerel
An air-fried mackerel fillet is first par-cooked, then generously coated with a spicy and savory homemade sauce based on gochujang and doenjang, and baked again to create a delicious side dish.
Ttukdak Hyung's Nostalgic Sundae Twigim
A nostalgic school snack where sundae is lightly coated with garlic and glutinous rice flour in a plastic bag, then air-fried, and drizzled with a sweet and spicy dakgangjeong sauce.