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197 recipes found.
Jung Ho-gyun's Chwinamul Chungmu Gimbap
Chungmu gimbap with chwinamul greens stir-fried in perilla oil mixed into the rice, served with spicy squid and Korean fish cake (eomuk) muchim for enhanced flavor
Ttukdak Hyung's Eel Soup
A savory, deep eel soup made by boiling sea eel, eolgari cabbage, and dried radish greens with doenjang and gochugaru for a spicy kick.
Kim Jin-soon's Garlic Scape Shrimp Stir-fry
A banchan shop-style garlic scape and shrimp stir-fry that preserves the crisp texture by blanching garlic scapes in salted water for 30 seconds, then quickly stir-frying them with crispy dried shrimp and a sweet-salty sauce.
Kim Jin-soon's Crab Stick Nurungji Soup
A savory and soft nurungji soup made in just 3 minutes with crab sticks and eggs in nutty nurungji
Kim Jin-soon's Sundubu Jjolmyeon
A spicy sundubu jjolmyeon made by stir-frying Spam, onion, and large green onion with chili powder in an earthenware pot to create chili oil, then simmering with soft tofu and chewy jjolmyeon noodles.
Kim Jin-soon's Dried Pollock Radish Soup
A refreshing and spicy dried pollock radish soup made by simmering thinly sliced radish, dried pollock strips, and cheongyang chili peppers, seasoned with tuna extract and salt.
Lim Sung-geun's Seasoned Seaweed
A spicy and tangy rice-stealing side dish that uses up stale seaweed to whet the appetite
Kim Jin-soon's Stir-fried Onions
A savory stir-fried onion dish made with one onion in just 7 minutes
Kim Ho-yoon's Tomato Broth Shabu-Shabu
A unique shabu-shabu where beef and vegetables are dipped in a clear, refreshing broth made by blending and steeping fresh tomatoes.
Kim Ho-yoon's Sea Urchin Roe Butter Pasta
A premium oil-based pasta enriched with the savory depth of butter and the creamy richness of sea urchin roe, finished with anchovy and garlic-infused oil.
Kim Ho-yoon's Myeongran Sundubu Jjigae
A refreshing and clean sundubu jjigae made without meat, using myeongran (pollock roe) and clams to create a savory broth.
Kim Jin-soon's Maesaengi Oyster Rice Soup
Seasonal oysters and cocktail shrimp are stir-fried in sesame oil to build flavor, and maesaengi is added at the end to simmer into a maesaengi oyster rice soup.