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984 recipes found.
Aha Bujang's Classic Janchi Guksu
A classic janchi guksu made with a rich broth brewed from anchovies, dried shrimp, and shiitake mushrooms, topped with four sautéed garnishes.
Seonkyoung Longest's Radish Salad (Musaengchae)
A refreshing, sweet-and-sour, spicy radish salad made by tossing julienned radish with gochugaru and fermented anchovy sauce.
Seonkyoung Longest's Gamjatang
A rich pork bone broth simmered with napa cabbage leaves and tender potatoes
Seonkyoung Longest Napa Cabbage Kimchi
A whole napa cabbage kimchi, fermented with a spicy gochugaru seasoning and savory seafood broth, perfect as a household side dish.
Lee Hye-jung's Braised Saury with Eolgari Cabbage
A rice-stealing braise of plump saury and blanched eolgari cabbage simmered down in a savory doenjang sauce
Ttukdak Hyung's Butter Garlic Chicken
Fried chicken thigh meat until golden brown, quickly stir-fried in a sauce made with butter, garlic, lemon, and dried anchovy sauce, resulting in crispy texture.
Ttukdak Hyung's Braised Cod Cheeks
Golden-fried cod cheeks generously topped with soybean sprouts, iri, and a seafood mix stir-fried in a spicy sauce for a hearty braised cod cheek dish.
Kim Jin-soon's Yeosu Dolgat Kimchi
Yeosu dolgat kimchi that softens the tough texture by vigorously massaging the stems in salt water and enhances the spicy flavor with shiitake mushroom broth and glutinous rice paste.
Kim Ho-yoon's Slurpable Samgye Sundubu
A hearty restorative soup made with whole chicken legs simmered in broth, then finished with potato, hand-torn dough flakes, and soft tofu, served with a sweet-and-sour minari sauce.
Ttukdak Hyung's Al-goni Braised Tofu
A premium side dish and drinking snack made by gently blanching savory pollock roe and cod milt to remove any fishiness, then braising them with tofu in a thick, starchy seasoning sauce.
Ttukdak Hyung's Spinach Muchim
A daily side dish of blanched spinach seasoned with salted shrimp sauce and soup soy sauce for deep umami flavor.
Ttukdak Hyung's Red Eomuk
A pojangmacha-style red fish cake skewer simmered in anchovy and kelp broth with gochujang, gochugaru, and rice syrup for a spicy-sweet glaze.