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142 recipes found.
Kim Milan's Minestrone
A tomato-free Italian vegetable soup that slowly sautés various vegetables to draw out their natural sweetness, finished with just salt to preserve freshness.
Seonkyoung Longest's Pork Belly Pad Krapow
A Thai-style basil stir-fry where crispy pan-fried pork belly meets a savory, sweet, and spicy sauce with fragrant basil.
Ttukdak Hyung's Soybean Sprout Jjigae
A rich soybean sprout stew made with soaked white beans ground into a paste, simmered with spam, sausages, tofu, and other ingredients for a bold, spicy flavor.
Ttukdak Hyung's Eel Soup
A savory, deep eel soup made by boiling sea eel, eolgari cabbage, and dried radish greens with doenjang and gochugaru for a spicy kick.
Lim Sung-geun's Pork and Mung Bean Steamed Rice
Pan-fried pork belly adds a rich, savory flavor, while blanched mung beans are prepared separately to eliminate any fishy odor and maximize crispness—this is a premium mung bean steamed rice recipe.
Yeo Kyung-ok's Chengdu Tangmyeon
A Chinese Chengdu-style tangmyeon featuring crisp-green beans, minced pork, and a rich, spicy broth made with doubanjiang.
This Man's Cook Pumpkin Porridge
Using a microwave and a spoon, easily prepare pumpkin by peeling and mashing it, then simmering it with chestnuts, red beans, and glutinous rice flour to create a thick and smooth pumpkin porridge.
Kim Dae-seok's Mugwort Injeolmi
Handmade mugwort injeolmi made by pounding glutinous rice in a traditional mortar to retain a bit of texture, generously coated with nutty mung bean powder.
Kim Dae-seok's Dallae Kongmuchim
A traditional Yeosu Dolsan-style side dish made by roasting dried white soybeans without oil to bring out a nutty flavor, then soaking them in a special soy sauce seasoning and tossing with fragrant fresh wild chives.
Kim Dae-seok's Dongji Patjuk
Traditional Dongji red bean porridge with yellow seed dumplings and salt to balance bitterness, resulting in a smooth and rich texture
Kim Dae-seok's Kabocha Songpyeon
A traditional 45-year-old rice cake shop’s secret recipe for yellow pumpkin songpyeon that stays chewy and soft even after two days, made with lukewarm water to create a perfectly textured dough.
Yoon Yi-ryeon's Five-Grain Rice (Ogokbap)
A must-have for Jeongwol Daeboreum, this five-grain rice is cooked with salt and sesame oil, giving it a chewy texture and an increasingly nutty flavor with every bite.