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361 recipes found.
Seonkyoung Longest's Vegan Teriyaki Grilled Tofu
A healthy vegan dish featuring crispy-on-the-outside, moist-on-the-inside grilled tofu glazed with a sweet and savory teriyaki sauce, served with a nutty sesame cabbage salad.
Kim Ho-yoon's Bomdong Bibimbap
A spring delicacy bibimbap made by tossing salted bomdong with maesil extract and tuna extract for a savory flavor, then serving it over rice.
Lee Hye-jung's Soy-Pickled Apple
Soy-pickled apple made by salting, drying, and then seasoning with fermented anchovy sauce and gochugaru for a sweet-salty and chewy texture.
Striker Chef's Super Simple High-End Bibim Guksu
A chef's super simple bibim guksu that maximizes rich umami and crunchy texture with flying fish roe and abalone.
Lim Sung-geun's Delicious Tofu Stew
A savory, slightly spicy side dish that elevates tofu stew with the secret meat seasoning 'Maknani' and crisp green chilies, making it a perfect rice companion.
This Man's Cook's Old Kimchi and Small Anchovy Gimbap
An unusual gimbap with deep flavor made solely from old kimchi and stir-fried green chili anchovies, without pickled radish or ham
Sung Si-kyung's Ketchup Sesame Oil Rice
A super simple bibimbap enjoyed as a special treat by adding sweet and tangy ketchup, nutty sesame oil, and a crispy sunny-side-up egg to warm rice.
Yoon Yi-ryeon's Semi-Dried Steamed Fish
A moist steamed semi-dried fish dish for holidays and ancestral rites, with a firm yet tender texture and no fishy smell.
Yoon Yi-ryeon's Mustard Cold Salad
A sweet and tangy cold salad of pear, apple, bell pepper, and cucumber tossed in a prepared mustard sauce.
Yoon Yi-ryeon's Braised Meowi Stalks (Korean Butterbur, Petasites japonicus)
Seasonal meowi stalks (Korean butterbur, Petasites japonicus) boiled in salted water, peeled, then simmered in oil and soy sauce until glossy and tender—a chewy, savory rice thief of a side dish.
Yoon Yi-ryeon's Bamboo Shoot Chomuchim
A refreshing chomuchim that whets the appetite with crunchy bamboo shoots tossed in a sweet and tangy double-strength vinegar and chogochujang sauce.
Yoon Yi-ryeon's Chili Pepper Leaf Namul
A special namul made by briefly blanching nutrient-rich chili pepper leaves and tossing them with rich fermented anchovy sauce and sesame oil for a savory flavor without any grassy notes.