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297 recipes found.
Yoon Yi-ryeon's Barley Rice with Yeolmu Water Kimchi
Yeolmu water kimchi made with ground soaked barley rice as a starch base and a refreshing taste from pear and radish juice
YOOXICMAN's Homemade Spam
Artisan canned ham made by steaming ground pork with six basic ingredients, boasting a much richer meat flavor and tender texture than store-bought spam.
Aha Bujang's Old-Fashioned Watermelon Punch
A refreshing and sweet old-fashioned watermelon punch made with a milk and canned peach syrup base, enhanced with a pinch of salt to bring out the sweetness.
Jang Ho-jun's Buckwheat Gimbap
This is a gimbap tightly rolled with well-drained buckwheat noodles, rolled omelet, aburaage (fried bean curd pouches), and cooked sushi shrimp.
Kim Ho-yoon's Spicy Hwangtae Haejangguk
A hangover soup made by stir-frying dried pollock and radish in perilla oil until dry, then boiling it with rice-rinsing water, soybean sprouts, and soft tofu for a spicy kick.
Kim Jin-soon's Ureong Ssamjang
A savory, not-too-salty ureong ssamjang made by simmering chewy freshwater snails with mashed tofu and a seasoning sauce in a pan until bubbling.
Ttukdak Hyung's Pork Belly and Water Dropwort Bibimbap
A springtime delicacy featuring crispy grilled pork belly and water dropwort quickly sautéed in the rich pork fat for just 5 seconds to enhance its sweetness, all mixed together in a savory bowl of rice.
Striker Chef's Watercress and Apple Salad
A refreshingly spicy, tangy, and crisp watercress and apple salad that cuts through the richness of oily holiday dishes.
This Man's Cook Watercress Egg Roll
A thickly rolled egg roll with finely chopped fragrant watercress and crisp vegetables, enhanced with the deep umami flavor of minced shrimp paste instead of salt.
Kim Dae-seok's Soybean Sprouts with Water Dropwort Salad
A healthy side dish made by steaming soybean sprouts with minimal water for a crisp texture, and lightly tossing them with fresh water dropwort without sesame oil for a clean, refreshing flavor.
Yoon Yi-ryeon's Dubu Doenjang Jjabagi
A highly addictive gang-doenjang jjageuli made by stir-frying crumbled tofu and assorted vegetables in doenjang until just covered with liquid, perfect for mixing into rice.
Choi Kang-rok's Stick Chicken
A unique chicken wing fry where whole chicken wing joints are snapped and straightened, then fried until crispy and served with a sweet-and-sour special soy sauce glaze.