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666 recipes found.
Kim Jin-soon's Bomb Gyeranjjim
A bomb gyeranjjim made to puff up high like at a restaurant using baking powder and the steam heat of a ttukbaegi.
Kim Jin-soon's Spicy Mandu Soup
A spicy hangover mandu soup made by stir-frying chili powder in scallion-infused oil to create a chili oil broth, then boiling glass noodles and frozen mandu.
Kim Jin-soon's Dried Pollock Egg Soup
A rich broth made by stir-frying dried pollock strips in perilla oil and vegetable oil, seasoned with tuna extract, and finished in just 5 minutes.
Kim Jin-soon's Sundubu-jang
A nutty, spicy-sweet 7-day side dish made in just 10 minutes
Kim Jin-soon's Chadol Jjamppong Noodles
A spicy jjamppong noodle soup made with thinly sliced beef short plate (woosamgyeop) or thinly sliced beef brisket (chadolbagi), stir-fried with large green onion and chili powder to create a rich, smoky flavor, and finished with tuna extract for extra umami.
Kim Jin-soon's Beef Fascia and Large Green Onion Yukgaejang
A spicy yukgaejang made by stir-frying beef fascia to render chili oil, then simmering with large green onion and enoki mushrooms.
Kim Jin-soon's Chadol Noodles
A rich chadol noodle soup made by stir-frying thinly sliced radish in thinly sliced beef brisket (chadolbagi) fat to create a deeply savory broth, served with somyeon noodles (1 serving)
Kim Jin-soon's Dried Pollock Kimchi Soup
A super simple soup that is spicy and refreshing, made in 5 minutes by cutting dried pollock and kimchi directly with scissors
Seungwoo Dad's Tuna Kimchi Japchae Rice Bowl
A spicy, chewy one-bowl rice dish where green onions are sautéed in tuna can oil, then stir-fried with fermented kimchi and flat noodles, served over steamed rice.
Seungwoo Dad's Kimchi Tuna Onigiri
A super-fast basic onigiri made by gently mixing stir-fried kimchi and tuna into instant rice
Striker Chef Apple Chili Jam Pork Belly
Crisply fried pork belly served with a sweet, spicy, and crunchy apple chili jam.
School Chef's Jeyuk Bokkeum
A golden recipe for jeyuk bokkeum (stir-fried pork) where the pork is tender and the seasoning is perfectly absorbed by quickly stir-frying over high heat.