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357 recipes found.
Kim Dae-seok's Chives Salad
A simple 3-minute recipe that maximizes the natural aroma and sweetness of chives without using garlic, sugar, or anchovy sauce—only salt and sesame oil for pure, authentic flavor.
Baek Jong-won's Basic Holiday Assorted Jeon Recipe
A core guide to Baek Jong-won's easy and simple assorted jeon, from napa cabbage heart jeon to zucchini jeon, mushroom jeon, yukjeon, and frozen pollock jeon, using flour and egg wash.
This Man's Cook's Stone Seaweed Stir-Fry
A simple, savory-sweet side dish made by stir-frying stone seaweed coated with a golden ratio of sesame oil and cooking oil until crisp, then finishing with sugar and seasoned salt after turning off the heat.
Solo Cooking God's Clam Cold Jjamppang
A refreshing summer delicacy featuring chewy clams tossed in a spicy jjamppang sauce base, served over chilled broth with ice cubes.
This Man's Cook Soft and Tender Jinmi Chae Salad
A simple and refreshing jinmi chae salad with a moist texture achieved through the balance of honey and sesame oil, enhanced with finely chopped green onion for a clean, crisp flavor—no mayonnaise needed.
Okjubu's Scallion Muchim
A super-simple all-purpose muchim made with leftover scallions and just a few seasonings
Lim Sung-geun's Gochu Doenjang Muchim
A crisp gochu doenjang muchim ready in one minute with savory doenjang, perfect as a side for meat dishes
Lim Sung-geun's Manghyang Bibim Guksu
A secret recipe that perfectly recreates the tangy, sweet, and refreshing taste of a famous restaurant's bibim guksu
Aha Bujang's Yeolmu Guksu
A refreshingly tangy yeolmu guksu made by mixing store-bought dongchimi broth and yeolmu kimchi liquid in a 1:1 ratio
Seonkyoung Longest Japchae
A traditional Korean japchae made by evenly mixing colorful vegetables, beef, and chewy sweet potato noodles in a soy sauce seasoning.
Kim Ho-yoon's LA Galbi
Tender, hotel-style LA galbi grilled with a subtle sweetness and glossy finish, using the optimal golden ratio of starch syrup and soy sauce.
Maeil Matna Japchae
Glass noodles simmered in a soy sauce glaze until glossy, staying chewy and not swelling over time