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357 recipes found.
Seonkyoung Longest Kalguksu
A warm kalguksu made quickly by adding vegetables and fresh noodles to a rich anchovy broth.
Jung Ho-gyun's Super Simple Garlic Chive Egg Soup
A super-fast egg soup made by pouring beaten egg into a dashida broth and turning off the heat as it boils, letting the residual heat gently cook the egg into soft, fluffy curds.
Kim Dae-seok's Tomato Perilla Leaf Kimchi
A large-batch perilla leaf kimchi made by spreading a finely chopped chaltomato, vegetables, and fish sauce seasoning on each of 100 perilla leaves for a refreshing savory flavor.
Maeil Matna's Spicy Korean fish cake (eomuk) Gimbap
An addictive spicy Korean fish cake (eomuk) gimbap made with sweet and spicy stir-fried Korean fish cake (eomuk), thick egg omelet, and pickled radish.
This Man's Cook Soy Sauce Kimchi Kalguksu
A satisfying bowl of kalguksu featuring a generous amount of lightly toasted sesame seed powder, crisp fresh kimchi with its seasoning washed off, and tossed in a sweet-savory soy sauce dressing.
Kim Dae-seok's Lettuce Ssambap
A bowl of lettuce ssambap topped with a special ssamjang packed with oil-drained canned tuna and savory peanuts, whetting the appetite.
Chinese Cuisine Witch's Bibim Guksu
Noodles quickly tossed in a sweet-and-sour sauce made with equal parts gochujang and gochugaru, served with refrigerator vegetables and ripe kimchi.
Sung Si-kyung's Chicken Ramyeon
An exquisite chicken ramyeon featuring a deeply savory, clear broth made by gently simmering blanched chicken over low heat.
Sung Si-kyung's Kalmond Cabbage Salad
A salad that maximizes crunch and savory umami by crumbling Kalmond over a dressing of soy sauce, vinegar, honey, and sesame oil.
Sung Si-kyung's Salt Yukhoe
A clean yukhoe that highlights the natural mildness and savory depth of the beef by seasoning with salt and tuna extract instead of gochujang.
Sung Si-kyung's Rice Paper Shrimp Cheung Fun
Hong Kong-style dim sum cheung fun made by rolling seasoned shrimp in rice paper, steaming, and serving with a special soy sauce
Yoon Yi-ryeon's Garlic Chive, Tofu, and Roasted Seaweed Muchim
A super-simple, healthy namul made by lightly blanching garlic chives and mixing them with drained tofu and torn roasted seaweed for added nuttiness and savory depth.