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1,237 recipes found.
Ttukdak Hyung's California Roll
A vibrant nude roll featuring sweet and sour seasoned rice, creamy avocado, spicy crami mayo, and a pungent wasabi-yogurt sauce for a bold, flavorful finish.
Lee Won-il's Minari Yukhoe Bibim Yakgochujang Kalguksu
A premium bibim kalguksu featuring a vegan yakgochujang made with finely chopped king oyster mushrooms stir-fried until crispy to mimic meat texture, paired with aged kimchi fragrant with sesame oil.
Sam Kim's Gorgonzola Chicken Breast Salad
A flavorful salad featuring a rich Gorgonzola cheese dressing with golden-brown grilled chicken breast and sweet candied walnuts.
This Man's Cook Huangdae Soybean Sprout Steamed Dish
A delicious steamed dish featuring roasted yellow croaker flakes with fragrant perilla oil and crisp soybean sprouts, seasoned with a spicy sauce and finished with a thickened starch slurry.
Kim Dae-seok's Acorn Bread
A chewy, earthy traditional acorn bread made by mixing acorn flour with fresh makgeolli and steaming it simply in a microwave.
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
Yoon Yi-ryeon's Jerusalem Artichoke Jangajji
A homemade Jerusalem artichoke jangajji with a delightfully crisp texture that cuts through the richness of meat dishes.
Yoon Yi-ryeon's Strawberry Jam
A healthy strawberry jam that uses only 300g of raw sugar per 1kg of strawberries, without excessive sugar, to preserve the natural color and flavor of the strawberries. The sugar amount can be reduced to 200g.
Yoon Yi-ryeon's Refreshing White Kimchi
A crisp white kimchi made by pouring a lightly salted broth of blended pear and radish over three heads of autumn storage cabbage.
Yoon Yi-ryeon's Holiday Seafood Skewers and Braised Abalone
Dombegi, squid, and abalone braised in all-purpose soy sauce to bring out a glossy sheen and deep savory flavor, making them essential holiday seafood skewers and braised abalone.
Yoon Yi-ryeon's summer dallangmu dongchimi
A simple summer dongchimi made by pouring a broth of glutinous rice paste and fruit juice over crunchy summer dallangmu radishes and radish greens for a crisp and refreshing taste.
Yoon Yi-ryeon's Butterbur Stem Sweet-and-Sour Muchim
A special muchim made by blanching butterbur stems, splitting them thinly, and tossing them in a sweet-and-sour gochujang sauce for a refreshing, crunchy side dish.