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215 recipes found.
Yoon Yi-ryeon's Pork Neck Yukjeok
Thick pork neck scored with a tight honeycomb pattern, yielding a tender holiday yukjeok that stays moist even when cooled.
Aha Bujang's Gochu Jjigae
A creative gochu jjigae loaded with spicy tuna, vegetables, and chili peppers, finished with curry powder for extra savoriness and heat.
Lee Hye-jung's Soy Sauce Pickled Sweet Potatoes
A crunchy and unique side dish made by pouring a sweet and tangy soy sauce brine over lightly steamed sweet potatoes.
Maeil Matna Tofu Potato Vegetarian Eel Grill
A unique vegetarian eel grill made by grilling mashed tofu and grated potato on seaweed, then simmering in a sweet and salty teriyaki sauce.
Okjubu's Braised Burdock Root
A super-simple side dish that lasts a week, braised in a savory-sweet base of soy sauce and oyster sauce.
Lim Sung-geun's Super Simple Tuna Ssamjang
A versatile ssamjang made by simmering the rich oil from tuna and chunky vegetables until glossy, perfect to serve with meat and rice.
Lim Sung-geun's Matnani Seasoning Sauce
A versatile beef seasoning sauce packed with savory depth, perfect for noodles, naengmyeon, seasoned vegetables, and more.
YOOXICMAN Fried Jokbal
A unique fried jokbal recipe with a crispy exterior and chewy interior, served with kkwarigochu.
Yoon Yi-ryeon's Braised Tofu
A side dish of thinly sliced tofu pan-fried until golden and braised in a sweet and spicy sauce. Curry powder can be added to taste.
Yoon Yi-ryeon's Braised Old Pumpkin
A grandmother's hand-taste braised old pumpkin, enriched with the nuttiness of perilla oil and the deep savory flavor of fermented shrimp sauce, melting softly like pudding.
Yoon Yi-ryeon's Braised Meowi Stalks (Korean Butterbur, Petasites japonicus)
Seasonal meowi stalks (Korean butterbur, Petasites japonicus) boiled in salted water, peeled, then simmered in oil and soy sauce until glossy and tender—a chewy, savory rice thief of a side dish.
Lee Hye-jung's Tomato Jangajji
A unique jangajji made by curing sliced tomatoes in sugar, drying them, then tossing with cheongyang chili pepper and starch syrup for a chewy texture.