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29 recipes found.

A steamed egg dish that perfectly replicates the pudding-like, moist, and silky texture that comes with delivery food, using a microwave and a strainer.

A thick and creamy rose tteokbokki that rivals famous delivery restaurants, made with milk and heavy cream base, plus tteokbokki powder and red pepper flakes.

A high-quality homemade liquid seasoning that removes the characteristic off-flavor and heaviness of dasida and filters out even fine impurities with egg.

A savory combination of pork belly, chewy octopus, and shrimp simmered in a special sauce made with grated onion and beef bone broth, creating a delicious rice thief dish.

A hearty one-bowl pot-cooked rice dish made by stir-frying sliced pork belly and well-fermented kimchi, then cooking with soaked rice in a pot.

A magical jeyuk bokkeum powder seasoning mixed in golden proportions, stored, and used to make fire-flavored shaved pork bulgogi in just 5 minutes.

A super-simple pojangmacha-style janchi-guksu that comes together in just 5 minutes using dasida, tuna extract, and the kick of sour kimchi—no need to make a separate broth.

A banchan shop-style soy-braised pork made by simmering boiled pork with a sweet-salty soy seasoning and flavor enhancers in a short time.

A moist-style kkakdugi fried rice made by mashing well-fermented altari kimchi and mini frozen dumplings for extra savory depth

A highly addictive rice thief dish made by crisply grilling chadolbagi to render fat, then simmering it with spicy seasoning and soft tofu until the broth is reduced.

A pork spine hangover soup boiled spicily with traditional soybean paste and chili powder, packed with a mountain of large green onions instead of dried napa cabbage greens.

A restaurant-style japchae where the glass noodles are blanched, the ingredients are stir-fried, and everything is tossed with oil and seasoning so the noodles stay soft and never get soggy even after sitting.