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215 recipes found.
Lim Sung-geun's Seasoned Seaweed
A spicy and tangy rice-stealing side dish that uses up stale seaweed to whet the appetite
Sung Si-kyung's Boneless Jokbal
Homemade jokbal using boneless shank meat, braised until tender and chewy in a soy sauce, cheongju, and sugar-based sauce with star anise for added fragrance
Yoon Yi-ryeon's Stir-fried Eggplant and Tofu
A savory and umami-rich stir-fried eggplant and tofu with doenjang. The process has been simplified as much as possible for those cooking alone.
Yoon Yi-ryeon's Braised Potatoes with Anchovies
A side dish of potatoes baked skin-on in an air fryer until chewy outside and moist inside, then braised with savory anchovies.
Yoon Yi-ryeon's Braised Tofu and Potatoes
A rice-stealing side dish where potatoes and tofu are simmered in a rich seasoning sauce until the liquid is almost absorbed.
Aha Bujang's Funeral-House Braised Half-Dried Pollock
Sweet, savory, and chewy braised kodari that brings back memories of eating it at funeral homes
Aha Bujang's Thai-Style Braised Pig's Trotter Rice Bowl
A Thai-style braised pig's trotter rice bowl featuring trotters deeply simmered with Wuxiang aromatic spices and seasonings, served over rice with a sweet-and-sour cucumber salad and fish sauce dressing.
Ttukdak Hyung's Beef Chili Pepper Relish
A versatile spicy chili pepper relish made by stir-frying beef with cheongyang chili peppers and red chili peppers.
Jung Ho-gyun's Sweet and Savory Braised Dried Pollock
A chewy rice side dish made by scoring soaked dried pollock to prevent curling and marinating it before pan-frying until golden.
Lee Hye-jung's Seasoned Dried Radish Strips (Mumallaengi Muchim)
A spicy-sweet side dish made by soaking dried radish strips in sugar water to remove bitterness, then tossing them with an all-purpose sauce and sesame oil.
Yoon Yi-ryeon's Kkwarigochu Muchim
An instant kkwarigochu muchim that's tossed raw without heat or steaming, offering a crunchy texture with a sweet and spicy seasoning.
Yoon Yi-ryeon's Bossam Radish Kimchi
A bossam-style radish kimchi that maximizes a chewy, crunchy texture by pickling in starch syrup without the hassle of sun-drying the radish.